Braciole (pronounced: "brajole")

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 slices thin top round beef (pounded thin)
• 2 slices white bread (torn into tiny pieces)
• 1 teaspoon dried parsley
• 1/2 cup pine nuts (crushed or minced in food processor)
• 1/2 teaspoon crushed garlic
• 2 tablespoons fennel seeds
• 4 ounces prosciutto di parma (thinly sliced)
• 1/2 cup currants or 1/2 cup raisins
• 1 egg
• 1/4 teaspoon ground black pepper
• 1 tablespoon parmesan cheese (grated)
• 8 slices thin mozzarella cheese or 8 slices fontina cheese
• 3/4 cup extra virgin olive oil
• 3 -4 cups good thick and chunky marinara sauce (i suggest my sauce)
• 2 teaspoons sugar

Recipe

• 1 get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.
• 2 if you are getting your meat from a store that does not have a butcher to pound the meat slices thin, then place a slice between 2 pieces of waxed paper and pound it yourself with either a heavy skillet or a mallet.
• 3 combine filling ingredients (except mozzarella or fontina and bread) and the prosciutto di parma and mix together very thoroughly with a spoon or your hands.
• 4 after the ingredients are mixed together, add the pieces of bread and mix again, lightly.
• 5 cut each slice in half to make 4 pieces and top with 2 slices of mozzarella or fontina cheese and 2 slices of the prosciutto di parma per braciole. then spread ingredients on top.
• 6 fold in the sides and roll them up longways very tightly, as you would an egg roll, securing the rolls with string or wooden toothpicks.
• 7 each roll will be about 5 inches long and about 1 1/2 inches thick.
• 8 pour olive oil into a large and very hot skillet.
• 9 brown beef rolls on all sides in the hot olive oil.
• 10 transfer the rolls to a pot and cover with the marinara sauce and then cover with lid and simmer for 30 minutes. i suggest my marinara sauce, marinara sauce of alan leonetti (2 servings) (((the best))).
• 11 to serve, slice the bracioles crosswise diagonally and also in slightly larger pieces crosswise. you can also serve the bracioles without slicing them. serve 1 braciole per person.