Braciole (Rolled stuffed steak)

January 29, 2010  |  By The International Kitchen
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Braciole (Rolled stuffed steak)

Braciole (Rolled stuffed steak) – from A Mediterranean Cooking Experience. (Check out our prices for special rates throughout the year!)


* 2 thin slices of steak
* approx. ½ parsley
* 1 clove of garlic
* approx. ½ pine-nuts
* approx. ½ raisins
* a teaspoon of grated parmesan
* 1 can puréed tomato
* extra virgin olive oil
* 1 onion, chopped
* ¾ cup of white wine
* salt & pepper


Roll or pound the steak until thin.

Finely chop the parsley and garlic, pine-nuts and raisins, and mix with the grated parmesan, salt and pepper.

Spread on the steak, then roll the steak and fix in place with some toothpicks or butcher’s string.

Brown the rolled meat in a saucepan with extra-virgin olive oil and a chopped onion. Then add white wine and after 5 minutes the tomato puré. Cook over a very low heat for about an hour.

Nb: if you prefer, you can omit the raisins and pine-nuts

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