BRACIOLE

 

  • Cooking Time: 2-3 hours
  • Servings: 4
  • Preparation Time: 25

Ingredients

  • 1/2 cup Italian bread crumbs
  • 3 tablespoons whole milk (you can also use a mix of heavy cream and lowfat milk)
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons pignoli nuts, toasted
  • 1/4 cup pecorino romano, grated
  • 2 eggs, hard boiled, chopped
  • 1 large garlic clove, finely chopped
  • 3 large slices (about 1 lb.) beef bottom round, already cut into braciole slices by butcher, or cut and pounded thin
  • Prosciutto, thinly sliced
  • Imported provolone
  • salt and pepper
  • 3 tablespoons extra virgin olive oil
  • 3 cans crushed tomatoes (28 oz)
  • 2 garlic cloves, chopped
  • tomato paste
  • small amounts of basil, garlic powder, salt, pepper, crushed red pepper

Directions

  • Place bread crumbs in a bowl and add milk a little at a time. Make it so the bread becomes damp but not too wet.
  • Stir in the eggs, parsley, cheese, pignoli nuts and garlic. Mix well and set aside.
  • ***If your meat isn't already pounded thin*** With a meat mallet, pound each slice of beef round to a thickness of about 1/4 inch.
  • Arrange one of the pounded meat slices in front of you and top with prosciutto.
  • Spread some of the stuffing over the prosciutto, leaving a 1 inch border around the edges.
  • Place a stick of provolone crosswise over the edge of the stuffing closest to you.
  • Fold the border closest to you over the provolone, then fold the side borders in to overlap the edges of the stuffing. Roll into a compact roll.
  • Secure the end flap with twine or toothpicks. Finish all the rolls, then season with salt and pepper.
  • Put oil in a dutch oven over medium high heat with chopped garlic and add rolls. Turn after first side is seared.
  • After second side is seared, turn again, then add tomatoes, seasonings, and tomato paste.
  • Stir together carefully (work your spoon around the meat), turn heat down to low, and cover.
  • Cook for at least 2 hours (the longer, the better), stirring occasionally. Serve with pasta.

Notes

I've been making this for a while - it's one of my husband's favorites. I most recently made it for him on Valentine's Day.

Author Credit: I Was Born To Cook

Website Credit: http://iwasborntocook.blogspot.com/2011/02/per-mio-marito.html

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