Italian Beef Braciole

daringgourmet.com

Larry Dean Jackson

1 pound beef top round cut into 4 thin slices, about ¼ inch thick

Salt and freshly ground black pepper

3 tablespoons extra virgin olive oil

4 slices prosciutto ham

2 slices Provolone cheese, cut in half

subheading: For the Filling:

½ cup fresh breadcrumbs combined with 2 tablespoons milk (soak for at least 20 minutes)

2 tablespoons grated Parmesan cheese

2 tablespoons pine nuts

2 tablespoons raisins

2 cloves garlic, minced

1 tablespoons fresh parsley, chopped

1 teaspoon fresh rosemary, chopped

subheading: For the Tomato Sauce:

1 medium yellow onion, chopped

1 clove garlic, minced

½ cup dry red wine (such as pinot noir)

1 (28 oz) can stewed tomatoes, crushed with your hands in a bowl, discarding the hard cores

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon fresh parsley, chopped

2 tablespoon fresh basil, chopped

Basil leaves, torn, for garnish

Directions at daringgourmet.com

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