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1
Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.
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2
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.
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3
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.
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4
After the ingredients are mixed together, add the pieces of bread and mix again, lightly.
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5
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.
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6
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.
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7
Each roll will be about 5 inches long and about 1 1/2 inches thick.
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8
Pour olive oil into a large and very hot skillet.
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9
Brown beef rolls on all sides in the hot olive oil.
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10
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.
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11
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.
