Italian recipes

Doc Severinsen's Braciola

Course : Italian
Serves: 6

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Ingredients:

1 fillet full cut beef bottom round -- cut 1/2 inch thick

1/4 pound prosciutto -- minced

1/2 cup fresh parsley -- chopped

2 large hard boiled eggs

2 cloves garlic -- minced

4 tablespoons grated parmesan cheese

1/3 cup raisins -- soaked in water to plump

1 small carrot -- grated

1/3 cup pine nuts

2 tablespoons cooking oil

1 stalk celery -- chopped

4 tablespoons onions -- chopped

1/3 cup dry red wine

1/2 teaspoon Italian seasoning

16 ounces Italian plum tomatoes

1 teaspoon salt and freshly ground pepper

1 bunches fine bread crumbs

1 fillet full cut beef bottom round -- cut 1/2 inch thick

1/4 pound prosciutto -- minced

1/2 cup fresh parsley -- chopped

2 large hard boiled eggs

2 cloves garlic -- minced

4 tablespoons grated parmesan cheese

1/3 cup raisins -- soaked in water to plump

1 small carrot -- grated

1/3 cup pine nuts

2 tablespoons cooking oil

1 stalk celery -- chopped

4 tablespoons onions -- chopped

1/3 cup dry red wine

1/2 teaspoon Italian seasoning

16 ounces Italian plum tomatoes

1 teaspoon salt and freshly ground pepper

1 bunches fine bread crumbs

Preparation / Directions:

Flatten meat with mallet to 1/4" thickness. Season both sides with salt and pepper. Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs. Spread stuffing over meat. Starting at narrow end, roll steak jellyroll fashion. Tie with string at 1" intervals or fasten with toothpicks. Heat oil in a large skillet. Brown meat well on all sides; remove to platter. Sauté‚remaining garlic and carrot, celery and onion until wilted; remove to platter. Drain off excess fat. Add wine to skillet to Deglaze pan drippings. Return meat and vegetables to skillet with remaining 4 tbls cheese, undrained tomatoes and Italian seasoning. Meat should be covered with vegetables and tomatoes. If not, add small amount of water to cover. Simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat that comes to surface. Return meat and sauce to skillet; continue cooking until meat is tender. Remove string from meat, slice and serve with sauce and sp aghetti if desired.

Doc Severinsen's Braciola

Ingredients:

Preparation / Directions:

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