Braciole (pronounced bra-zhul)

(courtesy of Cynthia Ferris-Bennett, owner, Sierra Chef Culinary Center in Gardnerville. Serves 6)

Meat and filling

6 slices deli roast beef, about ¼ inch thick each

4 to 6 garlic cloves, minced

¾ cup fresh basil, chopped chiffonade style

1 cup Parmigiano-Reggiano cheese, grated

6 to 8 slices smoked mozzarella

6 slices prosciutto

¼ cup toasted pine nuts

Freshly ground pepper

Extra-virgin olive oil



2 pounds crushed Italian plum tomatoes

¼ cup basil, roughly chopped

½ teaspoon dried oregano

1 teaspoon ground allspice

6 cloves garlic, smashed

Salt and pepper, to taste

Grated Parmigiano-Reggiano cheese, to taste

Lay out all roast beef slices, assembly line style. Sprinkle top of each with garlic, basil, cheeses, and pine nuts. Top each with slice of prosciutto. Roll up each one, jellyroll style, and secure with toothpick to keep closed.

Heat olive oil in large, heavy skillet and brown meat rolls thoroughly on all sides. Add crushed tomatoes and seasonings to browned braciole. Cover skillet and simmer on medium-low heat for at least 2 hours or until beef is fork tender. Serve with your favorite pasta — Ferris-Bennett recommends pappardelle — then top with Parmigiano-Reggiano. Mangia!




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