Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
Braciole is a rich, velvety main course that will make your holiday party the hit of the season - Giada
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Braciole
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min
Yield: 4 servings
Ingredients
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Simple Tomato Sauce:
Yield: 6 cups
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
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Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
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Stuffed Flank Steak ~ Cook with me
The girls and I were so excited to show you guys that the recipes from our cookbook can still be made while keeping your health journey in mind. Any recipe can be put together with some minor alterations and can make you feel like no compromise was made. As I went though the cookbook I realized how many of my recipes were already low carb or ketofied , and maybe and I should lean on my old dishes more often. Don't forget to check out the girl's new creations and our cookbook!
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ALL IN ONE - STEAK MEAL - Ralph grill's a Stuffed Flank Steak
Ralph de Kok grill's this all in one meal for us. A flank steak stuffed with all kinds of goodness. An absolute dream meal!
Find out more about Ralph -
This is where I order my meat -
These are my knives -
Total cooking time: 2 hours 00 minutes
Preparation time 0 hours 30 minutes
Cooking time 1 hours 30 minutes
Suggested tools USA:
Butchers twine -
Vegetable pan -
Ingredients:
Flank Steak - 1 kilo
Eggs - 4 eggs
Bacon - 100 gram
Shallot - 1
Asparagus - 2 green large
Carrots - 2
Bell pepper - 1
Spinach - a handfull
Salt and pepper - a few pinches
How To:
02h00m - Start up your barbecue set it to smoke / grill 130C / 270F. You can make this on the rotisserie or just on the grill grate. You can even make it in the oven.
01h30m - Chop the onion and bacon. whisk it up with the eggs and a little salt and pepper. Bake the mixture in to an omelet.
01h20m - Grill the carrots, the asparagus and the bell pepper. Take the skin of the bell pepper.
01h10m - Sprinkle the flank steak with salt and pepper. Then stuff it with the vegetables and the omelet. Don't forget the spinach.
Roll up the flank steak and tie it up.
01h00m - Grill the flank steak on the rotisserie with a chunk of cherry wood.
00h10m - When the flank steak has reached a core temperature of 52C / 125F let it rest. Its should reach an end temperature of 54C / 130F after a 10 minute rest.
00h00m - Enjoy your feast!!
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