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
Toothpicks
Sauce
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!
