Braciole con Capperi e Formaggio Recipe by Judy Witts-Francini
Braciole con Capperi e Formaggio Recipe by Judy Witts-Francini
Braciole con Capperi e Formaggio Recipe by Judy Witts-Francini
An evening of Italian cooking at Ginger’s Kitchenware in Bend, Oregon:
Braciole con Capperi e Formaggio – Beef Scallopine with Capers and Cheese (like a Philly Cheesesteak) is tender and tasty. Serve at the table in the skillet with a loaf of bread.
Serves 4
You Will Need:
- 4 slices of beef, thinly sliced from the rump
- 2 cloves of garlic
- 3 TBSP capers packed in vinegar
- 3 TBSP vinegar
- 2 TBSP flour
- 4 slices of soft white cheese – fontina or provolone
- Olive oil
- Oregano
How To:
- Cover the bottom of the cooking pan with the olive oil
- Add thinly sliced garlic to the pan and turn on heat
- When the garlic just starts to get golden, add the beef slices
- Let the beef cook quickly and flip over
- Top with cheese slice
- Sprinkle with capers
- Drizzle with vinegar
- Use a fork and dip the fork first into the pan juices and then into the flour
- Add the flour to the sauce using this method and stir until it thickens
- Sprinkle with oregano and serve
Read About WAVEJourney’s Italian Cooking Class:
Tuscan Cooking at Ginger’s Kitchenware with Judy Witts-Francini
More Recipes From Tuscany by Judy Witts-Francini:
- Fettuna (Bruschetta) – Italian Garlic Toast
- Sformata di Spinaci e Ricotta – Spinach and Ricotta Flan
- Risotto al Vino Rosso – Risotto with Red Wine
- Frittelle di Riso – Rice Fritters
For More Details:
- Judy Witts-Francini – Divina Cucina
