For Christmas, my folks gave me a copy of The Sopranos Family Cookbook. If you’re remotely a fan of Italian cuisine, I heartily recommend it, even if you’ve never seen an episode of The Sopranos in your life. The book is a nice hardcover packed with amazing recipes and gorgeous full-color photos of the finished dishes.
I’m excited because now I finally have a recipe for one of my favorite Italian dishes: Braciole (pronounced “Bra-jole”….stuffed beef rolls in tomato sauce.) Here it is:
—————
Braciole
(Serves 4)
4 thin slices boneless beef round (about 1 pound)
1 garlic clove, finely chopped
2 tablespoons freshly grated Pecorino Romano
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
4 thin slices prosciutto (Italian ham)
2 tablespoons olive oil
2 garlic cloves, lightly crushed
1 cup dry red wine
4 cups tomato puree, or canned Italian tomatoes passed through a food mill
4 fresh basil leaves, torn into small pieces
1 pound ziti or penne, cooked and still hot
Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or rubber mallet to a 1/4- to 1/8-inch thickness.
Sprinkle the beef with the garlic, cheese, parsley, and salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with kitchen string.
Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic.
Stir in the tomato puree and basil.
Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick.
Serve the sauce over the hot cooked ziti as a first course, followed by the braciole.
—————
I’m planning on making this for dinner later this week…just waiting for