Recipe by Alan Leonetti
If you watch "Everybody Loves Raymond" on TV, this was the dish that Deborah made better than Marie. Try it, it is delicious!
- 2 slices thin top round beef (pounded thin)
- 2 slices white bread (torn into tiny pieces)
- 1 teaspoon dried parsley
- 1⁄2 cup pine nuts (crushed or minced in food processor)
- 1⁄2 teaspoon crushed garlic
- 2 tablespoons fennel seeds
- 4 ounces prosciutto di Parma (thinly sliced)
- 1⁄2 cup currants or 1⁄2 cup raisins
- 1 egg
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon parmesan cheese (grated)
- 8 slices thin mozzarella cheese or 8 slices Fontina cheese
- 3⁄4 cup extra virgin olive oil
- 3 -4 cups good thick and chunky marinara sauce (I suggest my sauce)
- 2 teaspoons sugar
Directions See How It's Made
- Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.
- 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.
- 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.
- After the ingredients are mixed together, add the pieces of bread and mix again, lightly.
- 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.
- 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.
- Each roll will be about 5 inches long and about 1 1/2 inches thick.
- Pour olive oil into a large and very hot skillet.
- Brown beef rolls on all sides in the hot olive oil.
- 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.
- 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.