Prep 30 mins
Cook 45 mins
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
- 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.
I made this yesterday & my hubby loved it & yes! It was better than his little Italian Mama makes! He absolutely raved about your Marinara sauce recipe! Thanks, Alan!
The dish was excellent, though the recipe is a bit hard to follow. It'd be easier if some idea of what dimensions the meat slices need to have at first was included, and also if all the filling ingredients were grouped together. We had to leave out the nuts due to an allergy. Next time we'll omit the fennel seed (as I discovered I don't like it) and the sugar (as the raisins should really provide plenty of sweetness for our palate). I did use your marinara sauce, and it was very nice. Once the braciole were done simmering, I used some of the marinara sauce to make a cheese pizza with the rest of our mozzarella, which used up all the excess sauce. It was good eats, thanks for sharing!
Well, I haven't tried it yet, but I did see the "Raymond" episode and would never have found this recipe without you! I, ignorant of most of the Italian language, searched for "brajole" - and your wonderful recipe was found! Not only did I learn a little about Italian pronunciation (braciole) but I also cannot wait to try this dish! And I will make it with your marinara because I too enjoy very thick sauces and yours looks great. My mouth is watering! Thanks again, Amy