Braciole ~ braciole

Braciole ~ braciole ~ Braciole Recipe

For the Braciole:
2 c bread cubes (cut from day old bread w/crusts removed)
1 1/2 c milk
2 hard boiled eggs, chopped coarse
1/4 c chopped Ital parsley
1/4 c freshly grated Parm Reggiano
1/4 c raisins
1/4 c toasted pine nuts
1 clove garlic chopped fine
2 lbs beef bottom round cut into 12 slices-about 1/2" thick
1/4 lb prosciutto
1/4 lb provolone cut into 1/4x1/4 sticks
Salt/freshly grnd pepper

Sauce:
3T extra Vir Olive oil
2 small onions chopped
2 garlic cloves chopped fine
1 35oz can San Marzano tomatoes
1/2c dry red wine
3T tom. paste
2 bay leaves
Water as needed
Salt
Crushed red pepper

Combine bread/milk-let sit 20-30 min, squeeze excess -add to mixing bowl. Add chopped egg,parsley,Parm,raisins,pine nuts and garlic-mix well-set aside. With "toothed" side of meat mallet pound each slice of beef to 1/4" thick. Top beef with slice of prosciutto, spread w/2 T of bread stuffing,stick of prov. Fold and roll, secure w/toothpick, season w/salt and pepper.

Sauce-heat olive oil, add onions/garlic cook til wilted. Add as many braciole as will fit in single layer and brown-repeat til all browned. Empty tomatoes in a bowl and squeeze til coarsely chopped. Add wine to pot, tomatoes,bring to a boil, tomato paste and bay leaves. Simmer adding water as nec. to cover rolls-cook 3 hrs.

Enjoy....!!



Tags - brajole, braciole recipe, brijole, cook braciole