Searing and braising take center stage when Fabio explores the basics of beef before he takes on the Italian classic beef braciole, thin slices of seared beef rolled up with cheese and prosciutto, and braised in marinara sauce to mouth-watering perfection.Tips:
- Beef 101: Everyone knows expensive cuts of steak are delicious, but what to do with cheaper cuts? Pounding cheaper meats not only tenderizes them, it literally stretches your dollar.
- Adding cured meat and garlic to the meat deepens their flavors. Don't forget the olive oil!
- Two techniques, searing and braising, join forces to make this Italian masterpiece. Searing is a quick application of heat to lock flavors and juices into meat, while braising simmers the meat in liquid to infuse it with flavor as it cooks.
Recipe by Fabio Viviani
Yields: 4 servings
2 cups Fabio's Marinara
8 slices prosciutto
Extra virgin olive oil
¼-½ c Parmesan cheese
1 Tbsp. mincedRead More »from Italian Stuffed Beef