Friday, September 20, 2013

Braciole

 Braciole (pronounced bra-jole) is an Italian dish. It consists of steak that's pounded thin and stuffed. This version is gluten and dairy free, but it's typically made with breadcrumbs and cheese.


Ingredients:
1.5 lbs round or flank steak
7-9 slices of pancetta
Pesto
Marinara
salt and pepper
Some type of fat

Pound steak until 1/8 - 1/4" thin. Add salt and pepper. Spread pesto over steak then layer pancetta. Roll tightly and tie with kitchen twine. In a cast iron pan, add fat or oil and brown meat  Place in slowcooker the tomato sauce (make the sauce first). Set on low for 6-8 hours. Slice and serve over spaghetti squash or other pasta alternative.


For the Pesto:
1 cup spinach
1/2 cup arugula
1/2 cup fresh basil
1 oz walnuts or pine nuts
1 Tbsp olive oil
1 tsp minced garlic
1 tsp brewer's yeast (optional)
1/2 tsp salt

Combine all ingredients in mini food processor.



Marinara:
1-2 Tbsp olive oil or other fat
1/2 cup onions, finely chopped
1 tsp minced garlic
1 tsp fennel seeds
1 28 oz can of tomatoes
1 can tomato paste
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp salt

Heat oil in large pan. add onions and saute until translucent. Add garlic saute for about a minute, then add fennel seeds and saute for another 30 seconds. Remove from heat and add to the crock pot along with canned tomatoes, tomato past and seasoning. 

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