Braciole (Pronounced: "brajole")

Step 1

Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.

Step 2

If you are getting your meat from a store that does not have a butcher to pound the meat slices thin, then place a slice between 2 pieces of waxed paper and pound it yourself with either a heavy skillet or a mallet.

Step 3

Combine filling ingredients (except mozzarella or fontina and bread) and the prosciutto di Parma and mix together very thoroughly with a spoon or your hands.

Step 4

After the ingredients are mixed together, add the pieces of bread and mix again, lightly.

Step 5

Cut each slice in half to make 4 pieces and top with 2 slices of mozzarella or fontina cheese and 2 slices of the prosciutto di Parma per braciole. Then spread ingredients on top.

Step 6

Fold in the sides and roll them up longways very tightly, as you would an egg roll, securing the rolls with string or wooden toothpicks.

Step 7

Each roll will be about 5 inches long and about 1 1/2 inches thick.

Step 8

Pour olive oil into a large and very hot skillet.

Step 9

Brown beef rolls on all sides in the hot olive oil.

Step 10

Transfer the rolls to a pot and cover with the marinara sauce and then cover with lid and simmer for 30 minutes. I suggest my marinara sauce, recipe #84217.

Step 11

To serve, slice the bracioles crosswise diagonally and also in slightly larger pieces crosswise. You can also serve the bracioles without slicing them. Serve 1 braciole per person.