Braciole balsamico

Yield: 4 servings

Measure Ingredient
1½ pounds Top round -- VERY thin
\N \N Sliced
½ cup Fresh basil -- minced
2 \N Roasted red peppers --
\N \N Diced
4 tablespoons Parmesan -- fresh grated
2 tablespoons Parsley -- minced
\N \N Salt and pepper
6 slices Proscuitto -- very thin
2 tablespoons Olive oil
2 tablespoons Parsley -- minced
¼ cup Balsamic vinegar
2 tablespoons Pepper -- black fresh
\N \N Ground
2 \N Cloves garlic -- finely
\N \N Minced
¼ cup Olive oil
\N \N ALYCE MANTIA (KRBS41A-----

FOR THE BEEF ROLLS

FOR THE MARINADE

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, Recipe By :

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