- 200 g sandwich steak (2 thin slices of beef, roughly 8"x5")
- 4 mozzarella cheese (thin slices)
- 4 gruyere cheese (thin slices)
- 100 g thinly sliced Parma ham
- 1/4 c raisins (or sultanas or currants)
- 1/2 t minced garlic
- 1 t dried parsley
- 1/4 t ground black pepper
- 1 T grated parmesan cheese
- 1 egg yolk
- 50 g fresh bread crumbs
- The Rest:
- kitchen string
- 1/2 c oil (for shallow frying)
- 3 c marinara sauce (a thick and chunky one)
Place a slice of meat between two pieces of waxed paper (or greaseproof or parchment) and pound it very thin with a mallet or heavy skillet. Repeat with the other slice.
Layer the cheese slices atop the meat, then the Parma ham, evenly dividing between the two.
Mix all filling ingredients together except the bread and mix together very thoroughly with a spoon or your hands. Add breadcrumbs and mix again, lightly. Spread the filling atop the Parma ham.
Fold in the sides and roll them up longwasy very tightly, as you would an egg roll, securing the rolls with string or wooden toothpicks. Each roll should be about 5" long and about 1.5" thick.
Heat the oil in a skillet to very hot. Brown the beef rolls on all sides in the hot oil; this will not take long, so take care to not burn it.
Transfer the rolls to a pot and cover with the marinara sauce and then cover with lid and simmer for 30 minutes.
To serve, slice the bracioles crosswise diagonally if desired. Serve one braciole per person.
SJ Note 30 April 2010: This is good! It originally called for fennel seed (1 T at this scaling), but I've taken that out of this copy, as I didn't like it. It also calls for crushed pine nuts in the filling (1/4 cup at this scaling), which we omitted since Chris can't have nuts. I've also omitted the sugar (it'd be 1 t at this scaling), as the sweetness messed with Chris's head. The raisins should provide enough sugar for us. We used Marinara Sauce 1 with this ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=376 ), and it was good; we had this with cheese pizza which we put together with the marinara sauce from the pot once it finished simmering and the rest of the mozzarella cheese I'd gotten, which worked out very nicely, with no excess marinara sauce gone to waste.