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Braciola Torino




Source of Recipe


the web


List of Ingredients




4 thin slices round steak, each pounded to 12x8-inches
1/2 pound thinly sliced prosciutto
1-1/2 pounds ground round steak
2 eggs, beaten
1 cup bread crumbs
3/4 cup grated Parmesan cheese
1/2 cup raisins
1/4 cup chopped parsley
1 teaspoon salt
3/4 teaspoon basil, crushed
1/4 teaspoon pepper
2 tablespoons vegetable oil
4 hard-cooked eggs
1 28-ounce jar spaghetti sauce
3/4 cup water
2 cups sliced green pepper
1/2 teaspoon sugar



Recipe



On a large sheet of waxed paper, arrange steaks, slightly overlapping, to form a long rectangle. Cover steaks with overlapping slices of prosciutto. Set aside.

In a large bowl, combine ground round steak with eggs, bread crumbs, Parmesan cheese, raisins, basil, parsley, salt, and pepper; mix thoroughly. Spread mixture evenly over prosciutto. Arrange hard-cooked eggs lengthwise over center of mixture. Using waxed paper, lift and roll steak, jelly-roll fashion, over eggs. With kitchen string, tie up at 1-inch intervals.

In a large Dutch oven, over medium heat, heat oil; brown braciola on all sides. Add spaghetti sauce and water. Cover; simmer for 1 hour, stirring occasionally. Add sliced peppers and sugar; cook for 15 minutes longer or until beef and peppers are tender.