The Best Braciole for Sunday Supper
Servings: 16 pieces
Ingredients
- 50 g pine nuts , toasted
- 50 g Parmesan , chunked
- 50 g Provolone , chunked
- 1 cups Panko crumbs , toasted
- 2 large garlic cloves or 15 grams
- 1/2 large bunch (a generous 1/2 cup) flat leafed parsley
- 25 g extra virgin olive oil and more for drizzling
- 25 g cold butter
- 1/2 bunch fresh basil leaves (1/4 cup ), chiffonade
- 1/4 teaspoon salt (to taste), plus more
- 1/4 teaspoon freshly ground black pepper , plus more
- 16 very thin slices of beef , or pork (Rouladen cut works nicely)
- 16 slices Prosciutto di Parma
- flour for dredging
- olive oil and butter for browning
- kitchen string
- 300-350 g Best Ever Homemade Tomato Sauce
Instructions
- Scale 35 grams pine nuts into TM bowl with next 7 ingredients; blend to desired consistency (5 seconds, speed 0-10: leave a little texture
- Stir in basil and remaining whole pine nuts; season with salt and freshly ground pepper and set aside
- Pound thin slices of meat; season each with salt and freshly ground pepper and cover with Prosciutto di Parma
- Place approximately 2 tablespoons of filling onto each; spread evenly, not to edges and drizzle generously with extra virgin olive oil before folding
- Fold and tie as per instructions above; dredge in seasoned flour and brown on all sides at medium high heat
- Freeze on parchment lined cookie sheet overnight; return to freezer bagged in labelled and dated ziplock bags OR
- Pre-heat oven to 325F
- Place bricole on top of homemade tomato sauce, add water to come up sides; bring to boil on stovetop
- Place in oven, tightly sealed for one hour; remove lid second hour to reduce sauce
- Serve with favourite pasta
Notes
I doubled the recipe.