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Braciola With Noodles

Healthycooking's picture
Ingredients
  Fresh breadcrumbs 1⁄2 Cup (8 tbs)
  Minced parsley 1⁄2 Cup (8 tbs)
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Capers 3 Tablespoon
  Pine nuts 2 Tablespoon, toasted
  Fresh lemon juice 2 Tablespoon
  Olive oil 1 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Lean flank steak 1 1⁄2 Pound
  Vegetable cooking spray 1 Tablespoon
  Low fat spaghetti sauce 1 1⁄2 Cup (24 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Hot cooked fettuccine 8 Cup (128 tbs) (About 16 Ounces Uncooked Pasta)
Directions

Combine first 8 ingredients in a bowl; stir well, and set aside.
Trim fat from steak.
Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book.
Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness using a meat mallet or rolling pin.
Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges.
Roll up steak, jelly-roll fashion, starting with short side.
Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
Add steak, browning well on all sides.
Remove steak from pan; set aside, and keep warm.
Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen particles that cling to pan.
Bring to a boil; return steak to pan.
Cover, reduce heat, and simmer 1 hour or until steak is tender.
Remove string; cut steak into 16 slices.
Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.

Recipe Summary

Method: 
Boiled

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