Food Network star Valerie Bertinelli’s beef braciole recipe is ideal both for a vacation feast or a leisurely weekend meal. Her recipe requires evenly pounding or flattening tender beef cuts into cutlets, filling them with a flavorful stuffing, then rolling each up, and cooking low and gradual in a savory sauce.
Valerie Bertinelli’s beef braciole is a flavorful feast
The previous One Day at a Time star’s recipe comes along with breadcrumbs, grated Parmesan cheese, recent parsley and basil, extra-virgin olive oil, recent garlic cloves, prosciutto slices, pink wine equivalent to Pinot noir, canned crushed tomatoes, crushed pink pepper flakes, and beef prime sirloin steaks, lower into twelve 1/4-inch-thick slices, and pounded “as skinny as potential.” Toothpicks will even be wanted for the recipe, so as to maintain the meat “packages” collectively.
Bertinelli’s braciole is a beloved Italian dish, and it’s not stunning the culinary host is sharing her model of the traditional meal, given her Italian roots on her father’s facet.
She wrote in her cookbook, Valerie’s Residence Cooking, “My mom’s specialty was Italian meals, despite the fact that she’s of English-Irish descent and raised in New Jersey. She realized to cook dinner from the ladies in my father’s household. Once I was a child, she made a imply lasagna, and the wealthy, creamy goodness of her risotto nonetheless races to the forefront of my thoughts once I consider perfection on the finish of a fork.”
Her meaty recipe is the last word Italian consolation dish
Bertinelli begins the recipe by combining the breadcrumbs, cheese, herbs, and floor black pepper in a bowl. She mixes in olive oil and grated recent garlic till it “resembles moist sand.”
Subsequent, she begins assembling the braciole by topping every skinny beef cutlet with the prosciutto, “folding if mandatory” to suit it to the meat, adopted by the breadcrumb combination. Bertinelli recommends urgent the breadcrumbs all the way down to “compact” it. Fold up the meat “like a jelly roll” and safe with two toothpicks.
She repeats this with all the beef, prosciutto, and the remainder of the breadcrumb combine and seasons all the rolled-up beef packets with salt and pepper.
Bertinelli then heats olive oil in a “massive, high-sided pan” and browns the meat bundles in batches, returning them to a baking dish.
That is the place the flavorful sauce is available in: pink wine is stirred into the pan the meat was browned in, adopted by the tomatoes, basil, pink pepper flakes, 1/4 teaspoon salt, and garlic cloves. She simmers the sauce, then returns the rolls to the pan. Bertinelli then covers the pan and cooks the meat on low, “till the meat could be very tender,” for about two hours.
Her recipe notes remind house cooks to serve this dish with extra sauce and a dusting of Parmesan cheese however — don’t overlook to take away the toothpicks first.
Get the entire recipe and opinions on Food Network’s site.
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Reviewers have been impressed with Bertinelli’s braciole
Residence cooks chiming in on Meals Community’s web site praised Bertinelli’s braciole recipe and its similarity to the comfort-food dish made by their very own households.
“This is rather like now we have been making it for generations. We’re additionally Italian,” one of many many five-star raters wrote.
One other individual remarked that Bertinelli’s dish could be very genuine, “similar to my mom’s.”
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