Braciole Balsamico

Course : Beef
Serves: 4
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1 1/2 pounds top round -- very thin sliced
1/2 cup fresh basil -- minced
2 medium roasted red peppers -- diced
4 tablespoons parmesan -- fresh grated
2 tablespoons parsley -- minced
1 teaspoon salt and pepper
6 slices proscuitto -- very thin
2 tablespoons olive oil
2 tablespoons parsley -- minced
1/4 cup balsamic vinegar
2 tablespoons pepper -- black fresh ground
2 cloves garlic -- finely minced
1/4 cup olive oil

Preparation / Directions:

Place beef slices on counter or flat surface. (Get your butcher to slice them; he can do it so much neater than we can!) Sprinkle with the red peppers and parsley. Cut proscuitto to fit each beef slice and place over peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and tie in two places with kitchen twine to secure, or use toothpicks. Combine all marinade ingredients and pour over beef rolls in non-reactive pan. Let set at room temp for an hour, or refrigerate for several hours. Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet. Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or you can put into tightly covered baking dish and bake at 350 for 15-20 minutes.

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