Prep 45 mins
Cook 20 mins
This goes with the recipe for the Conti Family Meat Sauce "These are small meat rools. Braciole is typically made in one large roll, but the small ones make serving easier." From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Child's executive chef.
- 1 1⁄2 lbs beef top round steak (3 slices, 1/4 inch thick.)
- 1⁄2 lb prosciutto
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup parmigiano-reggiano cheese, grated
- 1⁄2 cup fresh parsley, minced
- olive oil (for frying)
- Cut the beef into pieces approximately 4 X3 inches and pound each until it is about 1/8 inch thick. Cover each piece with a slice of prosciutto.
- Toss together the breadcrumbs, cheese, salt pepper and parsley. Sprinkle the mixture over the slices, keeping it 1/4 inch in from the edges.
- Roll the slices into sausage shapes and secure closed with toothpicks or tie with kitchen string.
- Heat the oil in a heavy frying pan and brown the braciolini well on all sides.
- Transfer these into the Conti Family Meat Sauce recipe.