Braciole

By Taraespo

Paul Tinaglia's recipe

Ingredients

• 12-15 pieces of round loin or veal leg, pounded thin (you can use flank, sirloin, veal, etc - just ask the butcher to prepare for braciole)
• 1 oz olive oil
• 1 c. onions, diced
• 4 cloves garlic, minced
• 1/4 lb prosciutto, julienned
• 1/2 lb soppressati, julienned
• 1 c. mozzarella, grated
• 1 T. fresh basil, parsley and oregano (for dried use 1/2 amount)
• 1/2 c. parmesan or asiago, grated
• 1 c. ricotta cheese
• 1/2 tsp red pepper
• salt, if needed
• 1 egg to bind
• 5 hard boiled eggs, chopped

Preparation

Step 1

Saute onions and garlic in oil for 3-4 minutes. Add prosciutto and soppressati. Cook 2-4 minutes more. Cool. Add the rest of the ingredients and mix thoroughly. Stuff and roll the meat and secure with kitchen twine or tooth picks. Sear in hot oil until golden brown. Place in crock pot on low for a 2-3 hours or dutch oven for 40 minutes and cover with your favorite red sauce. Serve with risotto or pasta