Email to Pat       

Braciole

Source of Recipe

Pat


Recipe Introduction

I use Top Round for Braciole found in the meat section of my local supermarket. It is already sliced and ready to stuff. This is great served with a rigatoni or gnocchi and a tossed green salad on the side.

List of Ingredients

4 slices of top round for Braciole
1 1/2 cups milk
2 cups of cubed day old bread ( 1/2 inch)
2 hard boiled eggs, chopped
1/4 cup parsley
1/4 cup peccarino romano, grated
1/4 cup raisins
1 clove garlic, chopped
sliced provolone cheese
Favorite Pasta Sauce
Extra virgin olive oil


Recipe

To make the stuffing: Pour the milk into a bowl and add the bread cubes. Let the cubes soak in the milk for 20 minutes. Drain the milk and then place the wet bread cubes into a bowl. Add the eggs, parsley, romano, raisins and garlic to the bread misture and mix well. Set aside.
Take each slice of top round and lay out flat. Spread 2 Tbsp. of the filling on each slice leaving 1/2 inch border on all sides. Top the filling with slices of provolone cheese. Fold the boarder over the provolone, fold in the sides then roll into a bundle. Fasten the end with a toothpick. Heat 1/4 cup olive oil in pan place the braciole in the pan and just heat till lightly browned. Place the browned bracioles in your crockpot and cover with your favorite pasta sauce. Cook on low for about 4 hours. Remove Toothpicks before serving! Enjoy