
by Frank LaMark – PrimoItalians.blog

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
Instructions
Directions for Stuffing
- In a large bowl add milk & breadcrumbs to make a pasteLet sit for 30 min then drain in a colander and push out the excess milkAdd 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" thicknessLayer a slice of provolone cheese over the meatAdd 2-3 teaspoons of stuffing over the cheeseRoll and fold the meat to create an envelope so the cheese doesn't melt out when cookedPlace 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 garlicPlace the meat and brown for 5-10 min turning to brown all sides over the stoveAdd 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.
Leave a Reply