{"id":756,"date":"2013-01-23T00:55:48","date_gmt":"2013-01-23T00:55:48","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=756"},"modified":"2013-01-23T00:55:48","modified_gmt":"2013-01-23T00:55:48","slug":"braciole","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=756","title":{"rendered":"BRACIOLE"},"content":{"rendered":"<p><strong>Sliced meat from round steak, sliced about 1\u2019\/2 inch thick and pounded to \u00bc inch thick.\u00a0 Two per person.<\/strong><\/p>\n<p><strong>Filling:\u00a0 raisins, pine nuts, parsley, basile, pecorino cheese and garlic chopped finely.\u00a0 1 \u00bd T. of mixture per braciole, i.e 3 T. per person.<\/strong><\/p>\n<p><strong>Brush pounded roundsteaks with a little oil.\u00a0 Sprinkle filling evenly and press the mixture lightly into the meat.Roll up and brown rolls in olive oil.\u00a0 Then use drippings in pan (but first remove all olive oil) and fresh olive oil to sautee onion and carlic.\u00a0 Add two 28 oz cans of crushed tomatoes along with some red wine.\u00a0 Cook braciole in simmering sauce for 2 hours.\u00a0Season with fresh basil, hot red pepper flakes.\u00a0 Remove braciole and bring sauce to a boil for 10-15 minutes until thickened and measuring 5 cups.\u00a0 Season with salt and pepper.\u00a0 Pour three cups of sauce over braciole and use remainder to coat 1 pound of freshly cooked pasta.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sliced meat from round steak, sliced about 1\u2019\/2 inch thick and pounded to \u00bc inch thick.\u00a0 Two per person. Filling:\u00a0 raisins, pine nuts, parsley, basile, pecorino cheese and garlic chopped finely.\u00a0 1 \u00bd T. of mixture per braciole, i.e 3 &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=756\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[214],"class_list":["post-756","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-braciole"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=756"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/756\/revisions"}],"predecessor-version":[{"id":757,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/756\/revisions\/757"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}