Wonderful meat dish - need a recipe! - Tilted Forum Project Discussion Community

avernus · 10-05-2005, 08:17 AM

Hi All,

I was in an Italian restaurant the other day and I ordered a beautiful, tender, succulent dish whose name I quickly forgot. It was a fillet of medium-rare steak, between 5mm-10mm thick wrapped around some molten cheese with an onion and caper gravy. I would love to be able to recreate this dish, does anyone know what its called? Does anyone have a recipe for something similar?

A.

Anxst · 10-05-2005, 10:08 AM

Sounds like a braciole of some type. There are literally hundreds of variations on this dish, and many can be found out on the net with a quick google search. Just search for the ingredients you know were in it, and you should find something similar.

maleficent · 10-05-2005, 10:52 AM

braciole is what i would have gone with.. it's usually rolled up and can be served in a variety of sauces... though capers to me would say a picatta sauce... that's usually more done with veal or chicken it's a little light for beef.

braciolle is wonderful, and as anxst says has hundreds of variations.. but the basic idea behind it is a piece of beef (or pork or veal) is flattened somewhat, some herbs are put down on it --usually parsley and garlic, then some cheese -- I like aged parm, but can also be mozarella, then it's rolled up and either stabbed with a skewer to hold it together or tied up..

Beef is browned, and then left in the sauce to cook, generally, it's not left rare or medium rare, because you aren't using the best quality of beef, so you would cook it a while.

The german version of it is rouladen (which is wrapped around a pickle)

avernus · 10-06-2005, 12:59 AM

That sounds exactly right (it had garlic and parsleytoo)! Thank you. I might try to sneak back into the restaurant and have a look at the menu to find out exactly what they had in it.

10-05-2005, 08:17 AM	#1 (permalink)
avernus Crazy Location: Bath, UK	Wonderful meat dish - need a recipe! Hi All, I was in an Italian restaurant the other day and I ordered a beautiful, tender, succulent dish whose name I quickly forgot. It was a fillet of medium-rare steak, between 5mm-10mm thick wrapped around some molten cheese with an onion and caper gravy. I would love to be able to recreate this dish, does anyone know what its called? Does anyone have a recipe for something similar? A. __________________ I like to browse in occult bookshops if for no other reason than to refresh my commitment to science. -- Heinz Pagels, "The Dreams of Reason"

10-05-2005, 10:08 AM	#2 (permalink)
Anxst Condensing fact from the vapor of nuance. Location: Madison, WI	Sounds like a braciole of some type. There are literally hundreds of variations on this dish, and many can be found out on the net with a quick google search. Just search for the ingredients you know were in it, and you should find something similar. __________________ Don't mind me. I'm just releasing the insanity pressure from my headvalves.

10-05-2005, 10:52 AM	#3 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	braciole is what i would have gone with.. it's usually rolled up and can be served in a variety of sauces... though capers to me would say a picatta sauce... that's usually more done with veal or chicken it's a little light for beef. braciolle is wonderful, and as anxst says has hundreds of variations.. but the basic idea behind it is a piece of beef (or pork or veal) is flattened somewhat, some herbs are put down on it --usually parsley and garlic, then some cheese -- I like aged parm, but can also be mozarella, then it's rolled up and either stabbed with a skewer to hold it together or tied up.. Beef is browned, and then left in the sauce to cook, generally, it's not left rare or medium rare, because you aren't using the best quality of beef, so you would cook it a while. The german version of it is rouladen (which is wrapped around a pickle) __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

10-06-2005, 12:59 AM	#4 (permalink)
avernus Crazy Location: Bath, UK	That sounds exactly right (it had garlic and parsleytoo)! Thank you. I might try to sneak back into the restaurant and have a look at the menu to find out exactly what they had in it. __________________ I like to browse in occult bookshops if for no other reason than to refresh my commitment to science. -- Heinz Pagels, "The Dreams of Reason"