Braciole With Prosciutto And Provolone Food

MY MAMA'S BRACIOLE

Steps:

• Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
• Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

THE BEST BRACIOLE

Steps:

• Preheat the oven to 350 degrees.
• Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
• Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
• Pat the bread crumb mixture over the steak.
• Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
• Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
• Cook, turning until browned on all sides, about 8 minutes.
• Add the wine to the pan and bring to a boil, and stir in the tomato sauce.
• Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
• Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
• Transfer the slices to a platter, and spoon some sauce over the slices.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

Steps:

• Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
• Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

BEEF BRACIOLE

Steps:

• In a 5- or 6-qt. oval slow cooker, combine pasta sauce and pepper flakes. Pound steak with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper., In a small bowl, combine eggs and bread crumbs. Spoon over beef to within 1 in. of edges; press onto meat. Layer with prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string., In a Dutch oven, brown meat in oil on all sides. Transfer to slow cooker; spoon sauce over meat. Cover and cook on low until beef is tender, 6-8 hours., Remove meat from sauce and discard string. Cut into slices; serve with sauce.

BRACIOLA - BRACIOLE DI POLLO (CHICKEN WITH PROSCIUTTO)

Steps:

• preheat oven 450 degrees F.
• Lay chicken on flat surface season with salt and pepper.
• place slices of ham over breasts until all is used.
• in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary.
• layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks.
• place in foil pouches and bake 15-20 minutes in shallow pan.
• make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes.
• add tomatoes, basil and salt let cook for about 45 minutes at a slow boil.
• when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta.

BRACIOLA STEAKS STUFFED WITH CHEESE AND PROSCIUTTO

Steps:

• If the braciola is more than about 1/4-inch thick, place the slices between sheets of wax paper and gently pound them. Pair off the braciola slices that are closest in size and shape. Sprinkle the meat lightly with salt and pepper and place a slice of cheese and a slice of prosciutto between each pair, folding them over if necessary so that they do not protrude beyond the edges of the braciola. Reserve a bit of the basil for garnish and place the remainder between the braciola slices.
• Place the beaten eggs in a wide, flat bowl and place the flour and bread crumbs on separate plates. Mix the bread crumbs with the thyme and cayenne. Dip the braciola in the flour, coating it on all sides and being careful that the pieces do not come apart. Shake off any excess flour and coat the braciola in egg and then in bread crumbs, making sure that the coating seals the edges of the meat.
• In a skillet large enough to hold the braciola in a single layer, heat the oil over medium-high heat. When hot, add the braciola. Cook, turning once, until nicely browned, about 3 minutes for each side. Drain the braciola briefly on paper towels, place on a serving dish, garnish with the reserved basil and serve.