Beef Braciole (Italian Beef Rolls)

Roll up these tasty Italian-style steaks with herb and pine nut filling and prosciutto wrapping to create a gourmet meal at home.

The ingredient of Beef Braciole Italian Beef Rolls

• 6 x 1cm thick slices beef scotch fillet or topside steak trimmed
• 2 tablespoons finely chopped flat leaf parsley
• 2 garlic cloves crushed
• 2 tablespoons finely grated parmesan cheese
• 2 tablespoons toasted pine nuts
• 6 slices prosciutto halved widthways
• 2 tablespoons olive oil
• 1 2 cup 125ml dry red wine
• 2 cups tomato passata see note sieved tomatoes
• 1 4 cup sliced basil leaves shredded
• salt to season

The Instruction of beef braciole italian beef rolls

• using a meat mallet or a rolling pin pound the steaks between sheets of baking paper to about 5mm thick cut steaks in 2 widthways you can ask your butcher to do this for you
• combine the parsley garlic parmesan and pine nuts in a small bowl and season with sea salt and black pepper
• lay the prosciutto slices over each steak and scatter with parsley mixture roll up to enclose and secure with toothpicks
• heat the olive oil in a large frypan over medium high heat and cook the rolls for 3 4 minutes turning until browned all over transfer to a plate and cover loosely with foil
• add wine to hot pan and boil until reduced by half add the passata and bring to the boil then simmer over low heat for 5 minutes or until thickened season to taste with sea salt and freshly ground black pepper return rolls and any juices to pan then scatter with basil and cook for 3 minutes or until heated through slice rolls in half and serve with soft polenta if desired

Nutritions of Beef Braciole Italian Beef Rolls

calories: 610 884 calories
calories: 41 grams fat
calories: 13 grams saturated fat
calories: 7 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 49 grams protein
calories: 117 milligrams cholesterol
calories: 1226 33 milligrams sodium
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calories: nutritioninformation