Introduction: Braciole....stuffed Flank Steak in a Creme/tomato Sauce
for the meat:
1 lb. of flatten flank steak
2 oz. of hard Romano Pecorino cheese (grated)
2/3 cup of bread crumb
2 oz. of light creme
a pinch of salt, pepper, parsley, basil
for the sauce:
a cup of tomato sauce
4 oz. of light creme
a pinch of salt, pepper, parsley and basil
Step 1: MIXING THE FILLING
Take the egg, cheese, creme, spices and the bread crumb and mix together until it forms a medium firm ball. Now incorporate the pine nuts into the batter.
Step 2: Preparing the Meat
Take some of the bread crumb filling and distribute it along the length of the meat, start rolling on the short end till you have formed a roll. I use butcher's twine or you can use tooth picks, tie the ends of the steak roll to secure. Sprinkle the braciole with salt and pepper.
You must absolutely tie the ends if you are going to put the braciole in your red sauce for an extended period of time. In this receipt after browning them, I directly make the creme/tomato sauce, so it was not necessary for me to tie them.
Step 3: BROWNING THE MEAT
In a cast iron skillet, generously season the pan with olive oil on a high temperature and quickly brown the outsides of the braciole's. Frequently turn over the meat to insure browning on all sides. when this is finished, lower the temperature and add in the creme, then tomato sauce. Let this cook for at least 15-30 minutes, constantly turning over the meat and if needed, add a little water.
Step 4: PLATED AND READY TO ENJOY
This meal goes perfectly with a glass of red wine, loaf of italian bread and perhaps a small bowl of pasta or rice.