NICK'S SUPPER CLUB

BRACIOLE WITH MARSALA

 

2 lbs Eye Round Beef Roast cut into 1/4 inch slices (About 12-14 Slices)

Stuffing
12 thinly sliced pieces of Prosciutto
12 tables Parmesan cheese grated
3 cloves of garlic minced
6-10 tables golden or regular raisins 
a few roasted Pine nuts

Roll The Braciole
Pound each cutlet to 1/8” thickness with the flat side of a tenderizing hammer. Be careful not to poke holes thru the meat.
Season cutlets with a drizzle of olive oil, a pinch of salt, pepper. Place 1 slice of Prosciutto on each cutlet. Then place 1 tables of grated Parmesan a pinch of minced garlic a few raisins  a few Pine nuts and about 1 table spoon of parsley on top of the prosciutto leaving about 1/2 inch from all sides. Roll cutlet into a cigar shape and tie with kitchen twine or fasten with tooth pick.

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Fry The Braciole
Take each braciole and roll in flour.
In a frying pan place 6 -8 tables of Olive oil
Place in oil on medium heat and fry till browned on all sides.
Remove from pan.

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The Sauce

Place 2 Tbls of Butter in the same pan and 1 1/2 cups of sweet Marsala wine,1 cup beef broth. mixed with 1 tables of flour,1 tsps granulated garlic.1/2 tsp salt and ground black pepper to taste.Bring to a boil. Turn sauce down put the braciole’s back into the sauce and let simmer for a few minutes.Remove Braciloe’s from pan again ,remove tooth picks.Let sauce simmer for another few minutes til sauce thickens. Remove toothpicks from the Braciola Serve garnished with a sprig of parsley