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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or rubber mallet to a 1/4- to 1/8-inch thickness. | 2. Sprinkle the beef with the garlic, cheese, parsley, and salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with kitchen string. | 3. Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic. | 4. Stir in the tomato puree and basil. | 5. Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick. | 6. Serve the sauce over the hot cooked ziti as a first course, followed by the braciole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	4	thin	boneless round	-	-	-	-
garlic clove	1		chopped	403.4676	0.0	89.7602	2.2667
pecorino romano cheese	2	tablespoons	grated	403.4676	0.0	89.7602	2.2667
flat leaf parsley	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667
prosciutto	4	thin		403.4676	0.0	89.7602	2.2667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		crushed	403.4676	0.0	89.7602	2.2667
red wine	1	cup		-	-	-	-
tomato puree	4	cups	canned passed	380.0	89.8	16.5	2.1
basil leaf	4			403.4676	0.0	89.7602	2.2667
ziti pasta	1	lb	cooked	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.