Braciolepronouncedbrajole Recipes

BEST BRACIOLE EVER

Steps:

• Mix garlic, parsley, onion, Parmesan, crumbs in a food processor and process into a paste.
• Lay round steak flat and pound very thin to tenderize. At this point I usuall cut the beef into 2 pieces for manageable rolls, but you can keep it large.
• Spread mixture on beef. Layer the salami, Mozzarella, salt and pepper to taste. Roll up and secure with string or tooth picks.
• Sprinkle with salt and pepper and saute in oil, brown on all sides. Remove from pan.
• To oil and drippings a add red wine, tomato products, water, basil, sugar, salt and pepper and mix well.
• Add beef back to the sauce and simmer very for approximately 90 minutes.
• Serve over gnocchi, pasta, mashed potatoes or whatever you like!

BRACIOLE (PRONOUNCED: "BRAJOLE")

Steps:

• Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.
• 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.
• 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.
• After the ingredients are mixed together, add the pieces of bread and mix again, lightly.
• 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.
• 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.
• Each roll will be about 5 inches long and about 1 1/2 inches thick.
• Pour olive oil into a large and very hot skillet.
• Brown beef rolls on all sides in the hot olive oil.
• 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, recipe #84217.
• 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.