Braciole are pan-fried or grilled slices of meat filled with a Parmigiano-Reggiano, herb and breadcrumb filling - and are absolutely to die for.
Directions for: my Mama's Braciole
Ingredients
8 slices beef braciole (beef very thinly sliced)
coarse salt and black pepper
8 slices prosciutto di Parma
1 cups plain breadcrumbs (eyeball it)
cup milk (eyeball it)
cup Parmigiano-Reggiano (3 handfuls)
1 small onion, finely chopped
cup flat-leaf parsley leaves (a couple of handfuls), chopped
1 cup arugula, chopped
toothpicks
2 Tbsp extra virgin olive oil, 2 turns of the pain
2 cloves garlic, cracked away from the skin
2 Tbsp butter
12 cremini mushrooms, finely chopped
2 Tbsp flour
1 cup dry white wine
1 cup beef broth
1 rounded Tbsp tomato paste
Directions
1. Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto.
2. in a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the centre of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
3. Heat a large non-stick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan.
4. Add butter to the pan. Add mushrooms to the melted butter. Saut mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste.
5. Set meat back into sauce and reduce heat to medium-low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
See more: Beef, Italian, Main, Mushrooms, Pork