Beef Braciole
6-8 slices of top round beef, flattened
1/2 cup of fresh parsley, chopped
3 cloves of garlic, chopped
¼ cup of pecorino romano cheese
6-8 slices of prosciutto, thin
1 cup of Asiago cheese, shredded
4 tablespoons of plain breadcrumbs
Salt and black pepper to taste
Olive oil
1 onion, diced
8 ounces of mushrooms, sliced
1 cup of white wine
2 cups of chicken broth
- Lay the flattened beef slices and salt and pepper them. Place one slice of prosciutto on each slice of beef.Then mix parsley, garlic, pecorino, asiago, 3 tablespoons of olive oil, and breadcrumbs. Distribute mix evenly over beef slices. Drizzle each with a touch of olive oil.
- Firmly roll. Tie with twine at one end and continue to the other end (usually 4 ties, don’t use toothpicks).
- Heat sauté pan on high with some olive oil. Sear bracioles on all sides and remove. Lower the heat and add onions and sauté for 1 minute then deglaze the pan with the white wine. Loosen all the bits and pieces from the bottom of the pan. Add mushrooms, chicken broth and bring to a boil. Season with salt and pepper. Reduce heat to a simmer and add the braccioles back to the pan and cover with lid (turn bracioles every 15 minutes) . Simmer for one hour or until fork tender. Keep an eye on the liquid, if you need more add chicken broth as necessary.
Larry’s tips: Serve bracciole sliced over polenta. Instead of cooking on stove for one hour, you can bake at 350 degrees covered for an hour and a half.