Braciola

Good fall meal

Ingredients

• 3 slices white bread
• 1/2 c. water
• 1 1/2 pouonds lean gr. beef
• 1 egg,lightly beaten
• 2 t. minced parsley
• 1 clove garllic, minced
• salt and peeper
• 6-8 thin slice prosciutto
• 3 T raisins
• 3 T. minced onions
• 2 T. pine nuts
• 2 T. Romano chees
• 1 T. olive oil
• 3 6 oz cans tomato paste
• 2 1/2 c. water
• 1 1/2 C dry red wine
• 1/2 t. basil
• 1/2 t. sal
• pepper to taste

Directions

Place bread slices in a large bowl. Add water and crumble bread. Mix in gr. beef, egg, parsley, garlic, salt and pepper. On a piece of waxed paper, pat beef mixture into a 1/2 inch thick rectangle. On top of beef, arrange in layers the ham, raisins, onion, pine nuts and Romano chesse. Starting at the narrow end of the rectangle, roll meat up and seal the seam. Wrap tightly in waxed paper and chill at least 3 hours. Brown meat in olive oil moderate heat in a large skillet. Remove meat from pan. Into meat drippings in skillet stir tomato paste, water, wine, basil, salt and pepper. Stir and simmer for 15 minutes. Return meat to pan, baste with sauce, cover and simmer over low heat for 1 hour. Remove meat to a heated platter. Pour sauce into sauceboat and serve with green noodles.

Submitted 6/13/05.
Source: Colorado Cache
Submitted By: Nancy Nicolay
nnicolay@kc.rr.com
Braciola