Ingredients
2 garlic cloves, minced
3/4 pound braciola, beef round steak (ask your butcher to prepare if you cannot find it)
1 (26 ounce) jar marinara sauce
1/2 cup dry red wine
1 tablespoon GOLDEN BLOSSOM HONEY
1 pound linguine, cooked according to package directions
Stuffing:
1/2 cup dried breadcrumbs
1/2 cup minced fresh parsley
1/3 cup Parmesan cheese, freshly grated
2 tablespoons capers
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 teaspoons olive oil
1 teaspoon salt
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
In a medium size bowl combine stuffing ingredients. Lay braciola out on waxed paper or plastic wrap. Evenly spread stuffing over the meat, leaving a 1/2 inch border. Roll up jellyroll style starting at the narrow side. Secure with cotton string about every 2 inches.
Heat 1 tablespoon of olive oil in a large deep skillet. Add meat rolls and cook until well browned on all sides. Stir in marinara sauce, red wine and honey. Cover and simer over a low heat, for about 40 minutes or until meat is cooked through and tender.
Remove braciola and cut into 1 inch thick slices, discarding string. Put slices back in sauce. Serve over linguine.
Serves: 4
Heat 1 tablespoon of olive oil in a large deep skillet. Add meat rolls and cook until well browned on all sides. Stir in marinara sauce, red wine and honey. Cover and simer over a low heat, for about 40 minutes or until meat is cooked through and tender.
Remove braciola and cut into 1 inch thick slices, discarding string. Put slices back in sauce. Serve over linguine.
Serves: 4
