Brajole

What is the best Italian Zol / Jool version (SP?)

I wanted to try it because I made it for Ray, everyone loves Raymond ... and how thick a steak should I use? I am thin

Chilean beef

For 4 people

Cut 1 pound round boneless meat, 4 thin slices 1/3 inch thick.

4 pieces of Kyoto.

1 table pignoli nuts (pine nuts)

2 tablespoons chopped pecorino romaine.

2 cloves of garlic.

2 tablespoons celery, garnish.

1/2 cup oil.

2 28 ounce cans of imported Italian tomatoes.

1/4 cup tomato puree

2 leaves

3 fresh basil leaves, cut into small pieces.

1 medium-sized yellow onion, finely chopped.

2 carrots, finely chopped.

2 celery sticks, peels, fine ground.

1 cup dry red wine.

Spread the dough on a digging plate.

Salt and pepper to taste.

1. Place each cutlet between 2 layers of plastic wrap and thicken 1/4 inch with a meat grinder. Sprinkle with salt and pepper. Place a slice of kyoto on top and sprinkle evenly with pagonoli beans, pecorino romano, garlic and celery. Roll the pieces, place them on top and tie with wire.

2. Heat 1/4 cup oil in a large pan over medium heat. Dip the cheese into the flour, remove the excess and place in the pan. Cook for about 15 minutes until all sides are kneaded.

3. Heat an extra 1/4 cup of oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring, until tender but not crushed, 10 minutes. Add seaweed, bay leaf, salt and pepper.

4. Add the red wine and cook until most of the liquid has evaporated, 2 minutes. Tomatoes and their juices pass through a grinder or sieve in a pan. Fill half a can of tomatoes with water and add to the pan. Add tomato puree, reduce heat and cook the meat until tender, 1.5-2.

5. Sprinkle basil on the muffins and cook for another 2 minutes. Spread the sauce on a serving plate and serve immediately.

You are right about your critical comment. I have gone there many times. The trick is to cut the steak into thin slices and make it a little thinner. The round kit is the most insecure, but I also have side walls.

When the meat reaches the desired thickness, I add salt and pepper, sprinkle in thin slices with parsley, parsley and citto, then wrap and tie well. Ken cable

Fry in 1/2 and 1/2 oil (to increase air smoke point) until soft on all sides.

Add 1 cup broth, cover and cook over low heat.

Add 1 can of pear tomatoes (sliced) or good quality tomato puree.

Add 1 teaspoon of dried oregano.

Continue to cook on very low heat for 1 1/2 hours.

Season with salt to taste and serve with a side pan (with sauce)

Brajole

Brajole

What is the best Italian Zol / Jol prescription (SP?)? 3

I wanted to try it because I made it for Ray, everyone likes Raymond ... and how thick a steak should I use? I am thin

Chilean meat

For 4 people

1 pound boneless meat, 1/3 inch thick cut into 4 thin slices

4 pieces of ciutto

1 table of Pagnoli Nuts (Pine Nuts)

2 tablespoons chopped Pecorino Roman

2 cloves of garlic without seeds

2 tablespoons of parsley, garnished.

1/2 cup oil

2 28 ounce cans of imported Italian tomatoes

1/4 cup tomato puree

2 bay leaves

3 fresh basil leaves, cut into small pieces.

1 medium yellow onion, finely chopped

2 Carrots, cut into fine pieces.

2 celery stalks, peeled, finely chopped.

1 cup dry red wine

Spread the dough on a digging plate.

Salt and pepper to taste

1. Place each cutlet between 2 layers of plastic wrap and thicken 1/4 inch with a mesh grinder. Sprinkle with salt and pepper. Place a slice of ciutto on each and sprinkle evenly with pignoli beans, pecorino Romano, garlic and parsley. Roll the slices, place the ends on top and tie them with wire.

2. Heat 1/4 cup oil in a large pan over medium heat. Dip the cheese into the flour, remove the excess and place in a pan. Cook for 15 minutes until smooth on all sides.

3. Heat an extra 1/4 cup of oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook for 10 minutes, stirring, until soft but not crunchy. Add seaweed, bay leaf, salt and pepper.

4. Add the red wine and cook until most of the liquid has evaporated, 2 minutes. Put the tomatoes and their juices in a pan with a grinder or sieve. Fill half a can of tomatoes with water and add to the pan. Add the tomato puree, reduce the heat and cook for 1.5-2 minutes until the meat is tender.

5. Sprinkle the basil on the muffins and cook for another 2 minutes. Spread on a plate, drizzle with sauce and serve immediately.

You are right about your critical comment. I have gone there many times. The trick is to cut the steak into thin pieces and make it a little thinner. Round kits are the most insecure, but I also have them on the sides.

As soon as the meat reaches the desired thickness, I add salt and pepper, sprinkle in thin slices with parmesan, parsley and citto, then wrap it and tie it with cane rope.

Fry in 1/2 and 1/2 oil (to increase the Er smoke point) until soft on all sides.

Add 1 cup broth, cover and cook over low heat.

Add 1 can of tomato (sliced) or good quality tomato puree.

Add 1 teaspoon of dried oregano.

Cook over very low heat for 1 1/2 hours.

Add salt to taste and serve with pan on the side (with sauce).

Brajole