Brasciole Rapido

I've always enjoyed this savory meat dish of thin beef rolled with parsley, garlic and cheese then simmered in tomato sauce. This quick version was inspired by my son’s experience as a short order cook in an Italian restaurant. It’s a makeover that’s quick, easy and tastes great. You can serve with pasta, as an appetizer or as an entrée with a vegetable and salad.

Makes 8 servings

Ingredients

3/4 Lb Thick Cut Roast Beef from the Deli (8 slices)

2 C Fresh Italian Parsley (tightly packed)

4 Cloves of Garlic (peeled)

2 TBS Olive Oil

¼ C Grated Parmesan Cheese

¼ C Pine Nuts (Optional)

8 C of your favorite Tomato Sauce

Place the parsley, garlic, olive oil, and cheese in a food processor and pulse until it forms a paste.  

Spread 1 tablespoon of the paste over each slice of roast beef then sprinkle with 1 ½ teaspoons of pine nuts.  

Starting with the short end, roll up the roast beef with the filling in the center.  

Secure the meat with tooth picks or string.

Place the prepared brascioles in enough tomato sauce to completely cover them in a large covered pot.  Place it on the stove over medium high heat just until the sauce comes to a boil. Lower the heat to medium low and simmer for 30 minutes to 1 hour. Stir frequently. Serve immediately.

To print a copy of this recipe go to Brasciole Rapido.