FOR ANGEL HAIR PASTA:
2. In a bowl, combine onion, parsley, garlic, bacon, pine nuts, salt, black pepper, oregano, 1/2 cup of cheese from FRESH TAKE and 1/3 cup of breadcrumbs from FRESH TAKE, and mix thoroughly. Add 2 tbsp olive oil and whisk together.
5. When each steak is coated, roll tightly and tie into rolls with cooking twine.
7. When crisp (it should only take a couple of minutes at most), lay braciole in a baking pan and pour in 1/2 cup of water (OR 1/4 cup water & 1/4 cup white wine). Place in 350 oven for 35-40 minutes. Keep an eye on it because over-cooking will dry it out.
9. When pasta is cooked, drain and set aside 1 cup of pasta water. Add pasta to toasted garlic and pine nuts, and in a minute or so, add pasta water as well (as shown above). Cook pasta a minute or two until water disappears. Toss with remaining bread crumbs from FRESH TAKE along with a splash of olive oil, then plate.
1. The first thing to do is to lay the round steak flat and cover it with plastic wrap. With a mallet, pound steak flat. This flattens steak as well as tenderizes it.
3. Brush a small amount of olive oil on the surface of each steak.
4. Take the combined ingredients and spread across each steak. The whisked ingredients should be enough to coat 4 steaks or 1-1/2 lbs of braciole.
6. Take each braciole, dip in beaten egg and roll in flour. Heat a couple of tbsp of olive oil in a skillet, and crisp each side of braciole.
8. Bring a pot of salted water to boil and cook angel hair pasta for no longer than 5 minutes. While pasta cooks, toast garlic and pine nuts in a 2-3 tbsp of olive oil.
10. Slice braciole into 1/2" portions, and plate 4 or 5 slices atop angel hair pasta. Garnish with remaining cheese from FRESH TAKE.
Recipe developed by foodidude.