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Article: You roll up sausage, cheese, spinach inside flank steak. (recipe)
- Article from:
- Sunset
- Article date:
- November 1, 1984
CopyrightCOPYRIGHT 1984 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Flank steak--split open, stuffed, and rolled--is the basis of a flavorful braised dish the Italians call braciola. This is a loose extension of the actual definition of the word, which means cutlet, and comes from the way the steak is handled.
Slices of the cooked meat have a pinwheel pattern, with Swiss cheese and Italian sausage links in the center. As the meats cook, their juices flavor the tomato-wine sauce. To serve, pour the sauce over hot spaghetti, then arrange sliced meat on top. Accompany with a green salad.
You can shape the meat roll a day ahead. Brown the roll in oil, then simmer to tenderness. Serve braciola for a family supper or ...