Braciole
Beef Rolls
1 LB top round steak
6 slices Provolone cheese
6 tsp. butter
1/3 C Parmesan cheese, grated
2 cloves garlic, minced
Salt & black pepper to taste
2 TBS olive oil
1 jar (32 oz.) spaghetti sauce or homemade tomato sauce
String
Cut round steak into four or six pieces. With a cleaver or mallet, pound each piece of beef until thin. Place a slice of mozzarella cheese and one teaspoon of butter on each piece; sprinkle with Parmesan cheese and garlic. Season to taste with salt and black pepper. Roll each piece of meat tightly; tie securely with string. Heat olive oil in a skillet over medium-high heat; sauté each roll for five to ten minutes or until browned on all sides. Drop rolls into simmering tomato sauce for one hour to ninety minutes, or until tender. Transfer rolls from tomato sauce onto a serving plate. Allow to cool slightly before removing strings and serving.
Variation: Braciole di Maiale alla Napoletana (Pork with Capers & Pine Nuts).
Related Link:
Food Fare Culinary Collection: Italian Cibaria
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