Valley of the Moon Winery at Madrone Estate's Brasciole

Valley of the Moon Winery at Madrone Estate's Brasciole

Try this sweet little twist on a delicious and classic Italian dish.

Servings: 4–8

Cook Time: 45 minutes

Cuisine: Italian

Source: Recipe courtesy of Chef Sam Badolato of Valley of the Moon Winery at Madrone Estates

INGREDIENTS

2 pounds Eye of Round steak sliced into 8 thin 4 ounce slices
2 cups seasoned bread crumbs
1/4 cup chopped parsley
2 tablespoons chopped garlic
1/4 cup olive oil
1 cup + 1 quart tomato purée
1 cup grated Romano cheese
8 hard boiled eggs, peeled
1 cup raisins
​1/4 cup shaved dark chocolate

DIRECTIONS

Preheat oven to 425° F.

Pound thin each 4-ounce steak. Mix bread crumbs, parsley, garlic, oil, 1 cup of the purée, and cheese. Spread an even layer of bread crumb mix end-to-end on each piece of steak. Place egg at one end and roll up. Cut each roll in half.

Pour the 1-quart tomato purée into a baking dish, then place each half roll inside egg side up. Cover with foil and bake for 20–30 minutes.

Remove from oven, spoon tomato sauce on each plate, then place each stuffed steak on top and garnish with raisins and shaved dark chocolate.

Recipe Courtesy Of

Valley of the Moon Winery at Madrone Estate

With a history that dates back more than 150 years, Valley of the Moon Winery at Madrone Estate is one of Sonoma Valley’s most historic wineries.