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Sunday, April 19, 2015




A good recipe from Hard core Italian blog. Via my Facebook friend, Melanie!

Pound 1lb of flank steak from the butcher until it is 1/4 inch thick.


Spread with garlic, top with shredded parmigian regiano and flat leaf Italian parsleyRoll up and tie with string.

Brown in olive oil in a Dutch oven.


Top with tomato sauce.....and bake slowly, 265 degree oven (covered) for two hours!


Prepare gluten green non GMO corn pasta (from Italy).....drain pasta.


Remove strings from beef rolls, plate and serve....(sorry couldn't get a photo and now they are gone!)


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