Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Braciole Balsamico
Ingredients:
1−1/2 pound Top round, VERY thin sliced
1/2 cup Fresh basil, minced
2 Roasted red peppers, diced
4 tablespoon Parmesan, fresh grated
2 tablespoon Parsley, minced
Salt and pepper
6 Slice Proscuitto, very thin
2 tablespoon Olive oil
2 tablespoon Parsley, minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper, black fresh ground
2 Cloves garlic, finely minced
1/4 cup Olive oil
Method:
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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