Braciole con Capperi e Formaggio Recipe by Judy Witts-Francini

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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:

• Ginger’s Kitchenware

• Judy Witts-Francini – Divina Cucina

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