Braciola With Noodles Recipe
Summary
MethodBoiled
Ingredients
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Minced parsley | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Capers | 3 Tablespoon | |
| Pine nuts | 2 Tablespoon, toasted | |
| Lemon juice | 2 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Garlic | 4 Clove (5gm), minced | |
| 1 (1 1/2-pound) lean flank steak | ||
| Vegetable cooking spray | ||
| 1 1/2 cups low-fat spaghetti sauce | ||
| Dry red wine | 1/2 Cup (16 tbs) | |
| Cooked pasta | 8 Cup (16 tbs), uncooked | |
Directions
Combine first 8 ingredients in a bowl; stir well, and set aside.
Trim fat from steak.
Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book.
Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness using a meat mallet or rolling pin.
Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges.
Roll up steak, jelly-roll fashion, starting with short side.
Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
Add steak, browning well on all sides.
Remove steak from pan; set aside, and keep warm.
Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen particles that cling to pan.
Bring to a boil; return steak to pan.
Cover, reduce heat, and simmer 1 hour or until steak is tender.
Remove string; cut steak into 16 slices.
Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.
Trim fat from steak.
Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book.
Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness using a meat mallet or rolling pin.
Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges.
Roll up steak, jelly-roll fashion, starting with short side.
Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
Add steak, browning well on all sides.
Remove steak from pan; set aside, and keep warm.
Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen particles that cling to pan.
Bring to a boil; return steak to pan.
Cover, reduce heat, and simmer 1 hour or until steak is tender.
Remove string; cut steak into 16 slices.
Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.
Chef
