Friday, September 20, 2013


 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.

1.5 lbs round or flank steak
7-9 slices of pancetta
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.

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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