Doc Severinsen's Braciola

Recipe Ingredients

1		Cut beef bottom round - cut 1/2" thick
1/4 lb	113g / 4oz	Prosciutto - minced
1/2 cup	73g / 2.6oz	Fresh parsley - chopped
2		Hard boiled eggs
2		Clov garlic - minced (small)
4 tablespoons	60ml	Grated parmesan cheese
1/3 cup	53g / 1.9oz	Raisins - soaked in water
		To plump
1		Carrot - grated (small)
1/3 cup	78ml	Pine nuts
2 tablespoons	30ml	Cooking oil
1		Celery - chopped
4 tablespoons	60ml	Onions - chopped
1/3 cup	78ml	Dry red wine
1/2 teaspoon	2.5ml	Italian seasoning
16 oz	454g	Italian plum tomatoes
		Salt and freshly ground pepper
1		Fine bread crumbs

Recipe Instructions

Flatten meat with mallet to 1/4" thickness. Season both sides with salt and pepper. Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs. Spread stuffing over meat. Starting at narrow end, roll steak jellyroll fashion. Tie with string at 1" intervals or fasten with toothpicks. Heat oil in a large skillet. Brown meat well on all sides; remove to platter. Sauteeremaining garlic and carrot, celery and onion until wilted; remove to platter. Drain off excess fat. Add wine to skillet to Deglaze pan drippings. Return meat and vegetables to skillet with remaining 4 tbls cheese, undrained tomatoes and Italian seasoning. Meat should be covered with vegetables and tomatoes. If not, add small amount of water to cover. Simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat that comes to surface. Return meat and sauce to skillet; continue cooking until meat is tender. Remove string from meat, slice and serve with sauce and sp aghetti if desired.

Source:
Mario Batali

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