Eat: Recipe of the Week: Braciole

There are a hundred Braciole recipes in the naked city. I do not have a favorite yet but I am now determined to try as many as I can to address that. The U?s served this version as part of our "traditional" Italian Christmas Eve dinner this year and it was a wild success. This recipe would probably be enough for 2 as a main course or 4 if served with pasta.

Oh, not sure which food group braciole comes from? (or how to pronounce it? I'm not going to try phonetically, but it rhymes with roll.) Braciole are rolled up slices of beef or veal stuffed with a variety of goodies and baked or slowly simmered in sauce. Who wouldn't love that!

Salute.

- UTalkinToMe?, Senior Food and Wine Editor
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Braciole di Manzo

1 pound boneless beef top round, cut into 4 thin slices each about 1/3 inch thick
4 slices prosciutto
1 thick slice provolone, about 2 oz, cut into 4 equal pieces
2 Tb pine nuts
2 Tb raisins
1 clove garlic, chopped
1/4 cup olive oil
1 yellow onion, chopped
1 cup dry red wine
4 large tomatoes, peeled, seeded and chopped (or one large can whole italian tomatoes)
1 Tb chopped Italian parsley
3-4 fresh basil leaves, torn into small pieces

One at a time, place each slice of beef between two sheets of plastic wrap and pound gently to flatten to about 1/4 inch thick. Spinkle with salt and pepper and place a slice of prosciutto and a piece of cheese on each one. Sprinkle evenly with pine nuts, raisins and garlic. Roll up the slices, tucking in the ends, then tie the rolls at 1-inch intervals with kitchen string.

In a large frying pan over medium heat warm the olive oil. Add the rolls and cook, turning as needed, until all sides are brown, about 15 min. Add the onion and cook, stirring occasionally, until tender, about 5 min. Poor in the wine and let cook until most of the liquid evaporates, about 2 min.

Add the tomatoes and sprinkle with salt an pepper. Reduce heat to low, cover, and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Add water if sauce becomes too dry.

Uncover, add parsley and basil and cook for 2 min. Serve with sauce spooned over the rolls.