Bracciole (Jimmy Style)

Johnny posted bracciole the way mom used to make it I think. I use a different version. In New Jersey, I can buy "Beef for Bracciole" right in the grocery store, which is just bottom round cut very thinly. I don't remember seeing it packaged like this in the mid-west. "Sandwich Steaks" are a good substitute.

I typically make Bracciole as part of our "Sunday Pasta Dinner". I posted that recipe (if you can call it a recipe) separately.

1/4 cup pine nuts

1 1/2 cups milk

2 cups unseasonsed cubed bread stuffing (or you can cut up day-old bread)

2 hard-boiled eggs, peeled and chopped up

1/4 cup grated parmesan chese

1/4 cup chopped fresh parsley

1/4 cup raisins

2 cloves garlic, minced

6 large slices of Beef for Bracciole

12 slices prosciutto (imported works best)

1/4 pound provolone cheese

Olive oil

Spread the pine nuts on a cookie sheet and place into a pre-heated 325 oven. Cook for 6-7 minutes, until they are lightly browned, shaking the pan once or twice during cooking.

Pour the bread cubes into a bowl and pour the milk over them. Let them soak until the bread is a soft "stuffing" consistency (about 1/2 hour). Drain the bread, squeezing out the excess milk. Put the drained bread in a large bowl. Add the chopped eggs, parmesan, parsley, pine nuts, raisins, and garlic and mix to make a stuffing. Set aside.

Cut the provolne cheese into 12 small sticks, about 1 1/2 inches long and 1/4 inch squared. Cut each of the beef slices cross-wise into two portions each, so you have 12 portions of beef. Lay the twelve portions of beef on a cutting board. If necessary, pound the beef to an even thickness around 1/4 inch.

Working with the short side of each piece toward you, lay a piece of prosciutto on each piece of beef (you can fold or "crinkle" up the prosciutto so it fits). Spread some stuffing mix along the edge of each piece facing you (leave a little border on the top and the sides so it is easier to roll). Put one of the provolne pieces on top of the stuffing mix. Fold the top and side borders over stuffing and then roll the meat into a tight roll. Secure with toothpicks.

Heat olive oil over medium heat in a large pan. Place as many of the bracciole as fit comfortably (don't crowd!) and brown them until nicely browned on all sides. This will take about 8 - 10 minutes per batch. Remove the pieces to a plate and continue with uncooked braccioles as necessary.

Simmer the browned braccioles in tomato sauce (gravy) for approximately 3 hours.