Rollatina and Braciole
Braciole with Marinara Sauce

1 full 2 pound Flank or Round Steak
4 Tablespoon olive oil
1/2 cup grated Parmigiano
    Reggiano cheese
1/2 cup seasoned bread crumbs
2 cloves garlic, finely minced
2 tablespoons freshly chopped
    Italian parsley
1 medium onion, finely diced
Freshly ground black pepper
1 cup semi-sweet red table wine.
3 cups basic Marinara sauce
2 large eggs
Optional: 1/4 teaspoon Anchovy paste

 >> Note on Seasoned breadcrumbs: Most commercial seasoned bread crumbs are full of preservatives and sodium. Bake or toast slices of Italian bread until they are crisp, but not dark brown. Add seasonings of your choice, such as oregano, basil, onion and garlic powder and whatever you have available. Run them through a food processor and you have your own made seasoned crumbs that are rich in flavor and devoid of chemicals. You can further customize your bread crumbs for the type of ingredient that you are breading.
 >> Preparing the Filling
In a large mixing bowl or small food processor, add the eggs, olive oil, minced onions and garlic, Parmigiano Reggiano cheese, chopped parsley, a good pinch of freshly ground pepper, bread crumbs and the optional Anchovy paste. Too much Anchovy pasta can easily overwhelm the flavor and intention of this dish. Although it is only a small amount, it packs a lot of salt. The mixture is supposed to be a soft spreadable paste, add a little olive oil if it becomes too dry. Set aside and begin work on the beef.
 >> Preparing the Beef
The main objective is to use pieces of steak that are pounded down to between 1/4 and 1/2 of an inch thick. You do this by placing the meat between two sheets of plastic wrap and pound it down with a meat mallet. This also helps to tenderize the meat. Try to shape it into a rectangle so that it is easier to roll up. Flank steak or Round Steak... What you have, is what you use. We have it! Tell us what you are creating... we can slice it thin!
 >> Your components are ready! Lay the meat down on a clean work surface and spread the bread crumb stuffing evenly over the steak. Keep the stuffing away from the edges so that it won’t cook out. Start at the narrowest end and roll up the meat like a jelly roll. Seal the rolls with butcher’s string or wooden tooth picks. To insure that the roll will stay intact during the cooking process, tie the string or place the tooth picks about 2" apart.
  >> Braciole rolled and secured by toothpicks, which will be removed after the first side is browned. If the Steak is wider, then use string.
 >> Finishing the Braciole
Preheat your oven to around 350º. To brown, heat the remaining olive oil over medium heat in a heavy duty, oven proof frying pan. A 16” cast iron pan is my skillet of choice. Add in the Braciole and lightly brown on each side. Be careful, because this is the step where the meat rolls can become over cooked, dried out and tougher than leather. This only takes a little over 5 minutes. Add the wine and part of the marinara sauce and bring to a quick boil. Although I prefer it to be finish in a Marinara sauce, some folks prefer them to be cooked as without sauce.
Braciole after first side is browned and toothpicks are removed. Now ready to finish baking in the oven.
  >> Cover pan with aluminum foil before transferring it to preheated oven. Check it out every 10 minutes to rotate and to add more marinara sauce if needed to keep the mix moist. About 15 to 30 minutes after it goes into the oven, remove the foil, add more sauce and cook until the meat is tender.

With satisfied tenderness, remove from the oven, cut off the strings, and slice in diagonal pieces or just serve it whole. Spoon more sauce over the pieces and they are ready to serve.
BEEF ROLLATINA

1 pound Round Steak (left in one piece)
1/2 pound Ground Beef
salt and pepper
3 strips bacon, chopped
1 teaspoon chopped parsley
1 teaspoon minced onion
1 tablespoon grated Parmesan cheese
3 FLAT hard cooked eggs
3 tablespoons olive oil
2 cups red wine
2 cups canned whole tomatoes and juice

Pound the Round Steak to about 1/2" thickness. Sprinkle with salt and pepper.

Mix together Ground Beef, bacon, parsley, onion and grated cheese. Spread over Round Steak. Place FLAT hard cooked eggs along a long edge of the Round Steak. Beginning with that edge, roll up steak jellyroll style. Tie securely with string.

Heat oil in a large skillet. Brown Round Steak roll on all sides. Add wine, reduce heat and simmer for 4 minutes. Break up tomatoes and add with juice to pan.

Cover and simmer over low heat for about 1 hour. Transfer beef roll to a platter.

Remove string and cut beef into slices. Serve with sauce. Serves 4
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ROLLATINA is a thin flat piece of Meat that has been Stuffed and ROLLED.
Braciole is a traditional Italian beef dish that is prepared in the Rollatini style, as in rolled up like a jelly roll, and stuffed with bread crumbs, cheeses, and seasonings.
In keeping with the necessities of frugality for the Old Italian families, this recipe uses flank steak, which is one of the less expensive cuts of meat. This favorite Italian specialty is relatively easy to make. There are many different ways to make Braciole. This is a basic traditional recipe.
Fresh Bread Crumbs, Italian Parsley, Onions, Black Pepper, Garlic and Parmiagiano-Regiano grated cheese, and Olive Oil are basic Braciole filing ingedients.
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Updated:
September 2012