No picture of the food here, and for good reason. Picture a rolled piece of beef, simmered in tomato sauce, and um, yeah.
Cutting to the chase, this is scrum-diddly-icious and a welcome to your favorite Sunday Gravy. If you haven’t had the fortune to enjoy this in your local Italian dining establishment, put it on your short list of things to try at home.
4 slices boneless beef round (about 1 pound)
3 garlic cloves, diced
6 TBS Percorino Romano, freshly grated
4 TBS flat leaf parsley, finely chopped
salt and pepper
4 thin slices prosciutto
2 TBS olive oil
1. Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or the edge of a small skillet to a 1/4 to 1/8 inch thickness.
2. Mix the garlic, cheese, parsley, salt and pepper. Sprinkle over each piece of meat. Top with Prosciutto.
3. Roll up like a sausage and tie with kitchen string.
4. Heat oil in a skillet, add braciole and brown on all sides.
5. Add to Sunday Gravy and cook for two hours.
6. Remove string before serving.
* While Sunday Gravy is a wonderful choice to cook these in, I’d make them again and put them in a homemade or store bought marinara sauce.
* Someday I’m going to try these with some crock pot sauce and I think it will work out just dandy.
* Truly, these are pretty quick to make!