Braciole Recipe
  • Servings: 8
  • Round steak pounded super thin enough to make 8 slices braciole about 2-3 lbs
  • Coarse salt and fresh ground black pepper
  • 8 slices prosciutto di Parma you can also use salami if you like
  • 1 1/2 cups bread crumbs, eyeball it
  • 1/2 cup milk, eyeball it
  • 2/3 cup Parmigiano-Reggiano, about 3 handfuls
  • 1 small onion, finely chopped
  • 1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
  • 1 cup chopped arugula or basil your choice
  • 2 tablespoons pine nuts
  • 1/4 cups golden raisins soaked in warm water
  • 2 cloves garlic, chopped
  • Plain round toothpicks or cotton string
  • 2 tablespoon extra-virgin olive oil, 2 turns of the pan
  1. Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs
  2. with milk. Add grated cheese, onion, parsley, arugula, pine nuts, raisins, garlic, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with toothpicks or tie with string.
  3. Heat oil in skillet and put meat into pan and brown on all sides. Remove the meat from the pan and place in your favorite sauce. Simmer for about 30 minutes. Remove beef rolls from sauce and remove toothpicks. Pour pan gravy down over the beef rolls and serve with choice of pasta.
The hardest part of this recipe is pounding the meat, but if you wait until you're mad at someone it's more fun.