Name: Braciole Recipe by PrimoItalians.com
Ingredients: 2 cups day old bread or bread crumbs; 2 LG hard boil eggs (chopped fine); 1 1/2 cups Whole Milk; 1/4 cup fresh parsley; 1/4 cup toasted pine nuts; 1-2 cloves garlic; 2 pounds beef rump roast (AKA bottom round); 1/2 pound prosciutto (deli cut thin slices); 1/4 pound provolone (deli cut thin slices); 1 teaspoon salt & pepper each; 1/4 cup parmigiano-reggiano cheese (fine grated for topping); 1 toothpicks or butchers twine (to keep the meat secure while cooking)

by Frank LaMark – PrimoItalians.blog

Braciole Recipe by PrimoItalians.com

Frank LaMark

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Course Main Course

Cuisine Italian

Ingredients

2 cups day old bread or bread crumbs
2 LG hard boil eggs chopped fine
1 1/2 cups Whole Milk
1/4 cup fresh parsley
1/4 cup toasted pine nuts
1-2 cloves garlic
2 pounds beef rump roast (AKA bottom round)
1/2 pound prosciutto deli cut thin slices
1/4 pound provolone deli cut thin slices
1 teaspoon salt & pepper each
1/4 cup parmigiano-reggiano cheese fine grated for topping
1 toothpicks or butchers twine to keep the meat secure while cooking

Instructions

Directions for Stuffing

In a large bowl add milk & breadcrumbs to make a paste
Let sit for 30 min then drain in a colander and push out the excess milk
Add back to the bowl and incorporate the eggs,parsley, parmigiano-reggiano cheese, pine nuts & garlic.

Directions for Meat

Arrange the meat on a flat surface and pound with a heavy mallet into 1/4" thickness
Layer a slice of provolone cheese over the meat
Add 2-3 teaspoons of stuffing over the cheese
Roll and fold the meat to create an envelope so the cheese doesn't melt out when cooked
Place a toothpick in the middle of the meat to keep it secure while cooking

Directions for Cooking

All olive oil to a casserole pan along with some garlic
Place the meat and brown for 5-10 min turning to brown all sides over the stove
Add meat in your sauce while it cooks for 2-3 hours. Be careful not to disturb the meat to much or it could unravel on you.

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