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

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:

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