TV
SERIES
 
ITALY
MY
ITALY
 
RECIPES
BOOKS &
PRODUCTS
 
CONTACT
baccala alla pizzaiola
beef tenderloins con balsamico
bistecca fiorentina
branzino alla max
‘clean out the fridge’ frittata
coniglio al'ischiatana
fabio's lazy tuna
fried eggs con scamorza
fried eggs w/ truffles
involtini with castagne + prosciutto
l’agnello marocchino
le focacce
maria's spezzatino
mussels alla ‘my way’
pollo con zucca + gorgonzola
polpette di acciughe
polpette di peppe
polpette di vittorio
polpo in umido
salsiccia con cima di rapa
salsiccie e fagioli
spezzatino di manzo al cioccolato
stracotto al chianti
tony’s braciole with Sunday gravy
trippa alla fiorentina
turkey w/ funghi misti
 
 

TONYS BRACIOLE WITH SUNDAY GRAVY


print

2 pounds beef tenderloin, cut into 1/2-inch slices (900g)
Bunch of fresh parsley, diced
1/2 cup raisins
1/2 cup pine nuts
1/4 cup extra virgin olive oil (60ml)
2 garlic cloves, crushed
1/2 cup dry white wine (120ml)
4 cups pured tomatoes (950ml)
Fresh basil, torn

To start your Tonys Braciole with Sunday Gravy:

Place each slice of beef between plastic wrap. Flatten out beef slices with a meat pounder and remove from plastic wrap.

Place some parsley, raisins, pine nuts, salt and pepper in the middle of each beef slice and roll the meat like a jelly roll, with all the ingredients inside.

With butcher twine, tie each roll at opposite ends to keep the ingredients inside.

Coat the bottom of a large saucepan with extra virgin olive oil and add garlic. Sear braciole until meat turns golden brown on all sides.

Add wine to de-glaze bits of meat stuck to the bottom of the pan and let reduce for 1 minute.

Add tomato pure to the pan with the braciole and let simmer for an hour. Add fresh basil just before serving.

Per 4 persone

DAVID ROCCO | DAVID ROCCOS DOLCE VITA | AVVENTURA WITH DAVID ROCCO
© MMVII Rockhead Entertainment Inc. All Rights Reserved. | contact | privacy policy | terms of use | disclaimer