KitchenAid KSC700 manual Italian Meat Roll Braciola, Cm thick. Set aside

Italian Meat Roll (Braciola)

1beef flank steak (about 11/2 lbs/680 g) Salt, if desired

Black pepper, if desired

6 cloves garlic, minced

11/3 cups (325 mL) loosely packed fresh basil leaves, well dried

3/4 cup (175 mL) loosely packed fresh parsley leaves, well dried

1/3 cup (75 mL) loosely packed fresh oregano leaves, well dried

6green onions, cut into 1" pieces

3/4 cup (185 mL) grated Parmesan cheese

2tbs (30 mL) dry Italian bread crumbs

3tbs (45 mL) olive oil, divided

1medium onion, cut into wedges

1small yellow or red bell pepper, coarsely chopped

4Roma tomatoes, coarsely chopped

1container (10 oz/ 285 g) refrigerated marinara sauce

Sprinkle both sides of steak lightly with salt and black pepper, if desired. Starting in center, pound steak with flat side of meat mallet into a rectangle (about 1/4"

[0.6 cm] thick). Set aside.

In food processor, position multipurpose blade in work bowl. With processor running, add garlic; process until minced. Add basil, parsley, oregano, and green onions; process until chopped. Add cheese, bread crumbs, and 1 tbs (15 mL) oil; process until blended. Leaving 1/2"

(1.25 cm) on longest edges, spread mixture evenly over meat, pressing firmly. Starting on longest side, roll up jelly-roll style, folding in sides to enclose filling. Secure with wooden picks or kitchen string.*

In large skillet or Dutch oven over medium-high heat, heat remaining 2 tbs (30 mL) oil. Add beef roll; cook 5 to 7 minutes, or until browned, turning occasionally.

Place medium onion in slow cooker ceramic pot sprayed with no-stick cooking spray. Add beef roll and any remaining juices from pan. Top with bell pepper and tomatoes. Drizzle evenly with marinara sauce. Cover and cook at SIMMER 8 to 10 hours, or until meat is very tender. Remove meat roll to work surface and cut into slices. Serve meat and sauce with cooked spaghetti or other favorite pasta.

Yield: 6 servings.

*Meat roll may be prepared to this point up to 8 hours in advance, wrapped in plastic wrap, and refrigerated.

Per Serving: About 350 cal., 31 g protein, 15 g carb, 19 g total fat, 6 g saturated fat, 55 mg cholesterol, 380 mg sodium.

Tip: If steak is 1/2" (1.25 cm) or thicker, butterfly meat using a very sharp, thin knife. Starting with longest side of steak, split horizontally without cutting through at opposite edge. Open steak and pound slightly to flatten.

ENGLISH

23