I have made this recipe several times since it originally was published in '96. I made several changes this time, and it was excellent as always. Instead of parsley, i used a box of drained spinach. I used 1 TB capers, added Italian & garlic herb seasoning, forgot the lemon juice, and made fresh breadcrumbs by toasting 2 bread slices and crumbling it. Sauce was a blend of leftover low fat sauce and sausage flavored sauce (Buetoni?). Served with brocolli and a Cab. Its a little work to flatten and roll up the meat, but quick after that and worth it. Delish!
Braciola with Noodles
Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is braised in stock or wine.
Yield: 8 servings
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Amount per serving
- Calories: 410
- Calories from fat: 31%
- Fat: 14.2g
- Saturated fat: 5.2g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 1.6g
- Protein: 24.9g
- Carbohydrate: 44g
- Fiber: 2.5g
- Cholesterol: 46mg
- Iron: 3.9mg
- Sodium: 531mg
- Calcium: 80mg
- 1/2 cup fresh breadcrumbs
- 1/2 cup minced fresh parsley
- 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
- 3 tablespoons capers
- 2 tablespoons pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 1 (1 1/2-pound) lean flank steak
- Vegetable cooking spray
- 1 1/2 cups low-fat spaghetti sauce
- 1/2 cup dry red wine
- 8 cups hot cooked fettuccine (about 16 ounces uncooked pasta)
- Combine first 8 ingredients in a bowl; stir well, and set aside.
- Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness using a meat mallet or rolling pin. Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
- Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Remove steak from pan; set aside, and keep warm.
- Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and return steak to pan. Cover, reduce heat, and simmer 1 hour or until steak is tender. Remove string, and cut steak into 16 slices.
- Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.
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