Braciole (Pronounced: "Brajole")

1. 1

   Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.

2. 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.

3. 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.

4. 4

   After the ingredients are mixed together, add the pieces of bread and mix again, lightly.

5. 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.

6. 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.

7. 7

   Each roll will be about 5 inches long and about 1 1/2 inches thick.

8. 8

   Pour olive oil into a large and very hot skillet.

9. 9

   Brown beef rolls on all sides in the hot olive oil.

10. 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.

11. 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.

* Per serving · 4 servings · Values may vary.