- 2 onions, chopped
- 1 red sweet pepper
- 1 yellow sweet pepper
- 2 tbsp minced garlic
- ¼ cup of chopped Italian parsley
- ¼ cup pine nuts
- 2 cups of bread crumbs
- 6 slices of provolone cheese, chopped
- 1 cup of parmesan cheese
- Olive oil
- 10-12 pieces of very thin beef – Flank steak or Milanese cut steak
- 10-12 slices of prosciutto
- Lots of red gravy (marinara sauce)
Pan prep: olive oil in the bottom of the pan. (I like to use a glass pan. It doesn’t stick as badly, and is easier to clean.)
Saute the first 5 ingredients in a little olive oil, until the onions are clear.
Set aside to cool. In a large mixing bowl, mix the bread crumbs and both cheeses. Add the sautéed mixture, and add olive oil until it is thoroughly mixed and crumbly.
Place the meat on a cutting board and spread the stuffing across the entire piece.
Roll it carefully, starting from the narrow end. Wrap each roll in prosciutto to keep the roll from separating while cooking.
My mother-in-law Some recipes will tell you to use string to tie the roll closed. DON’T DO THIS. It makes a huge mess and gets red gravy all over everyone’s clothes when you have to remove it.
Place the rolls in your pan, and bake in a 450 degree oven for 10-15 minutes, until the prosciutto tightens and the rolls are lightly browned.
Remove from the oven, and reduce the temperature to 225 degrees. Pour marinara sauce over all the rolls, and cover the dish with foil. Return to the oven for 1 ½ hours.
Serve with pasta and warm bread. Listen for the yummy noises from your family.
You may use a very large piece of beef, and make one family-sized braciole. If you do this, wrap the prosciutto slices along the entire length of the roll. Serve it on a big platter, sliced.
I make some without cheese for one of my kids who can’t have cheese… still yummy!
Next time I’m going to add some chopped sun-dried tomatoes to the stuffing.