BRACIOLE WITH BASIL CREAM
2 lbs Eye Round Beef Roast (cut into 1/4 inch slices, about 12-14 Slices)
1 cup plain bead crumbs
1 tbsp fresh parsley, chopped fine
1 tbsp fresh basil, chopped fine
1 tsp rosemary, chopped fine
1 tsp thyme, chopped fine
1 tsp sage, chopped fine
1/2 tsp salt
1/2 tsp black pepper
1/2 cup parmesan cheese, grated
Combine all ingredients.
2 cloves garlic, minced
1/4 cup pine nuts, roasted
olive oil and salt, on hand, for rolling braciole
12-14 basil leaves, whole
Roll the braciole
Pound each cutlet to 1/8” thickness with the flat side of a tenderizing hammer. Be careful not to poke holes thru the meat. Season cutlets with a drizzle of olive oil, a pinch of salt, pepper and a bit of minced garlic and 1 whole Basil leave. Place 1-2 tbsp of seasoned breadcrumbs in middle of cutlet with 3-4 pine nuts. Spread leaving 1/2” space from all sides. Roll cutlet into a cigar shape and tie with kitchen twine or fasten with toothpick.
Fry the braciole
1/2 cup of flour with 1/4 tsp salt and black pepper
Roll each braciole in flour. In a frying pan, place 6 -8 tables of olive oil
Place braciole in oil on medium heat and fry until browned on all sides. Remove from pan.
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves of garlic, minced or 2 tsp granulated garlic
1 cup beef stock
1 cup fresh basil, chopped
1 cup heavy cream
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp nutmeg, ground
Put 2 tbsp olive oil in pan with 2 tbsp butter. When butter has melted add garlic, beef stock, heavy cream, salt, white pepper and nutmeg. Bring to a boil. Turn down to low simmer. Place bracioles back into the pan with all juices that have accumulated. Let simmer for 10 minutes. Remove braciloes from pan again, remove toothpicks. Add 1 cup of fresh basil to sauce and let sauce simmer for another few minutes until sauce thickens. Plate braciole how you like with sauce and serve.