Easy Italian Recipes

 MAKES 8 SERVINGS

- 1 Ib (500 g) boneless beef top round, cut into 4 thin slices each about 1/3 inch (9 mm) thick
- Sea salt and freshly ground pepper
- 4 slices prosciutto
- 1 thick slice provolone cheese, about 2 oz (60 g), cut into 4 equal pieces
- 2 tablespoons pine nuts
- 2 tablespoons raisins 1 clove garlic, minced
- 1/4 cup (2 fl oz/60 ml) olive oil 1 yellow onion, chopped
- 1 cup (8 fl oz/250 ml) dry red wine such as Barolo
- 1 cup (8 fl oz/250 ml) beef stock
- 4 large fresh tomatoes,
- peeled, seeded, and chopped, or 1 can (15 oz/470 g) plum (Roma) tomatoes, chopped with juice
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley
- 3 or 4 fresh basil leaves, torn into small pieces

Braciole, rolled slices of beef or veal, are an inventive way o make the most of a small lmount of meat. Filled with savory stuffing and slowly simmered in a tasty tomato sauce, thin slices of a lesshan-tender cut take on a substantial appearance. The sauce, flavored with the meat uices, is often tossed with pasta, such as ziti or rigatoni, and served as a first course before the meat is served.

One at a time, piace the beef slices between 2 sheets of plastic wrap and pound gently with a meat pounder unti! 1/4 inch (6 mm) thick. Sprinkle the pounded slices on both sides with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each beef slice. Sprinkle evenly with the pine nuts, raisins, and garlic. Roll up the slices, tucking in the ends, then tie the rolls at 1-inch (2.5-cm) intervals with kitchen string.

In a large frying pan over medium heat, warm the olive oil. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes total. Add the onion and sauté until tender, about 5 minutes longer. Pour in the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom, about 2 minutes.
Add the stock and tomatoes and season with salt and pepper. Reduce the heat to low, cover, and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, 1 1/2 - 2 hours. Check from time to time to see if the sauce is becoming too dry and add water if needed.

Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer. Transfer the rolls to a cutting board and cut into thick slices, removing and discarding the kitchen string. Transfer the slices to warmed plates, spoon the sauce
over the top, and serve at once.

Buon appetito !