NY2ATL's LOW CARB RECIPES
Italian Braciole Recipe
The traditional recipe calls for more bread crumbs being low carb I reduced the 3/4 cup to 1/4 cup and added more pecorino romano cheese..the bread crumb carbs are negligible in this amount.
Braciole
1/4 cup dried Italian-style bread crumb1 garlic clove, minced
2/3 cup grated Pecorino Romano Cheese
1/3 cup grated provolone cheese
2 tablespoons chopped italian parsley leaves (fresh)
4 tablespoons olive oil
salt and freshly ground black pepper
1 (1 1/2-pound) flank steak (pounded to 1/3 inch thick)
1 cup dry white wine
3 1/4 cups Tomato Sauce (recipe below)
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak like a jelly roll to enclose the filling completely. Using twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium heat.
Add the braciole and coo****il browned on all sides, about 8 minutes.
Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes or so.
After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.
The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce.
Cut the braciole crosswise into 1/2-inch-thick slices.
Spoon sauce over braciole.
Tomato Sauce
1/4 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
salt and freshly ground black pepper
Add onion and garlic and saute until soft and translucent, about 2 minutes. Do not allow garlic to burn!
Add salt and pepper.
Add tomatoes, basil, and bay leaves and reduce the heat to low.
Cover the pot and simmer for 1 hour or until thickened.
Remove bay leaves and taste for seasoning.
If sauce tastes too acidic, add a little unsalted butter to level out the taste.
