Braciolini

Braciolini

Ingredients

  • 350g round steak
  • 40g sliced provolone, cut into 2m strips
  • 6 slices of prosciutto
  • 12-16 fresh sage leaves
  • 1 sprig rosemary (leaves)
  • Zest and juice of one lemon
  • Salt and pepper
  • 2 T olive oil

Stuffing Ingredients

  • 2 T panko crumbs
  • 1 T finely grated pecorino
  • 2 cloves garlic, finely grated
  • Handful of chopped parsley
  • 1 T olive oil

(Combine all ingredients and set aside)

Method

Take the round steak and place between two pieces of plastic wrap. Using a meat mallet, pound gently in an outward motion, until the beef is in a large rectangle, 3mm thick and even all over.

Cut the beef into 12-16 rectangles that are twice as long as they are wide.

Lay out each rectangle with the short end facing you, in order to assemble the braciolini.

Start with a layer of the provolone, laying it along the beef leaving a gap at the end to seal.

For the next layer, divide the prosciutto between the 12-16 pieces and lay on top of the provolone.

For the final layer of the filling, add a good pinch of the breadcrumb mixture.

 To fold the parcels, fold in one of the side edges, followed by the base and continue to roll tightly until you reach the end of the roll.

 With the remaining bread crumb mix, add the lemon zest, rosemary, a pinch of salt and some cracked pepper.

Thread the parcels onto 4 wooden skewers, threading a sage leaf in between each bundle.

Sprinkle bread crumb mix over the threaded skewers, and gently press so the mixture coats the meat evenly. Season well.

 Heat a large heavy-bottomed pan with 2 T olive oil. Once hot, place the skewers in the pan and allow to cook on medium high heat for 3-4 minutes on both sides. They should be nicely browned on both sides, but only just cooked through. Squeeze over the juice of a lemon and rest for at least 3 minutes.

Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.

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