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Main Dishes
- Beef |
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INGREDIENTS:
For the Sauce:
2 -26oz cans of imported crushed tomatoes
3 cloves garlic peeled and finely chopped
4 tsp. extra-virgin olive oil
2 sprigs of fresh oregano chopped
6 fresh basil leaves chopped
Salt and fresh ground black pepper
For the Meat:
6 sprigs fresh basil
4 8-oz pieces of veal or beef top round; pounded to 1/4in.
Thickness
4 oz thinly sliced prosciutto or capocollo ham
1 tsp garlic powder or fresh chopped garlic
Salt and fresh ground black pepper
4 tsp toasted pine nuts finely chopped
2 hard-cooked eggs peeled and finely chopped (optional)
2 tsp raisins or currants
4 cloves garlic peeled and finely chopped 1/4 lb
of imported provolone cheese chopped
4 tsp fresh grated parmesan-reggiano
1/4 cup extra virgin olive oil
Leaves from 2 sprigs parsley
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DIRECTIONS:
For the sauce:
Put tomatoes, garlic, oil and 1 cup water into a large saucepan
and simmer over medium heat, stirring until the sauce thickens
slightly, about 15 minutes.
Add herbs, season to taste with salt and pepper and set aside.
For the meat:
Chop leaves from 2 of the sprigs of basil and set aside.
Working with one piece at a time, put meat on a clean surface with
narrow end facing you. Season with some of the granulated garlic,
salt and pepper to taste. Lay thin slice of ham on each cut of
meat.
Scatter 1/4 of the pine nuts, eggs, raisins, chopped garlic,
chopped basil, and parmesan-reggiano along the edge of meat
closest to you., leaving about 1/2 inch border on either side.
Fold long sides of meat over filling by about 1/2 on either side,
roll up tightly, and tie securely with kitchen twine. Heat oil in
a medium heavy-bottomed pot with tight-fitting lid over medium
high heat.
Add braciole and brown, about 5 minutes. Add reserved sauce,
scraping browned bits stuck to bottom of pot with wooden spoon.
Season to taste with salt and pepper and bring to a simmer.
Cover pot, reduce heat to medium low, and gently simmer, turning
braciole occasionally, until very tender, about 1-1/2 hours for
the veal or about 3 hours for the beef.
Transfer
braciole to a cutting board; cut off and disregard twine. Slice
crosswise and transfer to 4 warm plates.
Spoon sauce on and around braciole and garnish with parsley and
remaining basil.
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