| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Italian | Beef, Pasta | 2 | Servings |
INGREDIENTS
| 2 | Thin sirloin steaks; 5-oz. each | |
| 2 | tb | Finely chopped garlic |
| 2 | tb | Chopped Italian parsley |
| 2 | tb | Grated parmesan cheese |
| 2 | tb | Raisins |
| 2 | tb | Pine nuts |
| Salt and pepper; to taste | ||
| 8 | Toothpicks; (up to 10) | |
| Olive oil | ||
| 1 | c | Tomato sauce OR enough to cover rolls |
| 4 | tb | Grated Pecorino cheese |
| Chopped parsley for garnish | ||
| Cooked penne pasta; optional |
INSTRUCTIONS
Pound steaks between waxed paper to about 1/8-inch thickness. Spread one side of each steak with garlic, then sprinkle each with parsley, cheese, raisins, and pine nuts. Sprinkle with salt and pepper. Roll up steaks and secure with a few toothpicks. Heat oil in a large saute pan and brown the rolls on all sides. Place in a sauce pot and pour in tomato sauce to just cover the rolls. Simmer very slowly for about 25 minutes. Serve with some of the sauce atop or beside cooked penne pasta. Sprinkle with Pecorino cheese and chopped parsley. Serves 2. Recipe from Etta Cirone, owner of Mamarazzi restaurant in the Oaks Shopping Center, Cupertino, CA. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: West Magazine, San Jose Mercury News 2-8- 98. Lynn's notes: Made this 2-18-98; used 16 oz. tomato-basil flavored penne pasta and 1 jar of Ragu sauce. After cooking the beef, I added the pasta to the sauce for serving. Delicious meal, served with steamed asparagus. Recipe by: San Jose Mercury News 2-8-98 Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Feb 19, 1998
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