Recipe

Everybody Loves Raymond Braciole Recipe

	Californiacook / All my dishes 3 weeks, 3 days ago BRACIOLE DI MANZO (BEEF ROLLS IN TOMATO SAUCE). Apparently, it was really made on the show and all the cast members loved it. From a story in Miami Herald, Living section 3/19/00 Source: Savoring Italy: Recipes and Reflections on Italian Cooking Prep:30m Cook:120m Servings:4	Californiac
	braciole

Does this look good? Yeah! / Nope

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gagagrits

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Ingredients

1 pound boneless beef top round -- trimmed of fat and cut into 4 thin slices

Salt and freshly ground pepper to taste

4 thin slices prosciutto

1 thick slice provolone cheese -- (about 2 ounces) cut into 4 equal pieces

2 tablespoons pine nuts

2 tablespoons currants -- or raisins

1 clove garlic -- peeled, chopped

1/4 cup olive oil

1 medium yellow onion -- peeled, chopped

1 cup dry red wine

4 large tomatoes -- peeled, seeded and chopped

1 tablespoon chopped fresh flat-leaf parsley

3 fresh basil leaves -- torn into small pieces (3 to 4)

Directions

Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4-inch thick. Sprinkle with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pine nuts, currants and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1-inch intervals with kitchen string.

In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes.

Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer.

Add the wine and cook until most of the liquid evaporates, about 2 minutes.

Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.

Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer.

Transfer to individual plates, spooning the sauce over the top, and serve.

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Comments

borinda 3 weeks, 3 days ago said:
Hilarious to think any applaince got a workout on a set. I'd have gone to work swooning if I got to smell braciole simmering away in a good sauce and eat it, too. Thanks for sharing.

californiacook 3 weeks, 3 days ago said:
I worked on a Studio lot, but never saw anyone actually cooking a real meal on a set, except heated trays at wrap parties, the catering truck & the studio commissary LOL. Too bad I didn't work on The Godfather. Haha. Wherever it came from, it's good eats ;-)

gagagrits 3 weeks, 3 days ago said:
I make it with flank steak, this sounds alot eaiser, thanks for the great post...:)

crabhappychick 3 weeks, 3 days ago said:
Haven't made braciole in years! You've inspired me to make it very soon. Delish!

sparow64 3 weeks, 3 days ago said:
Fabulous!

sitbynellie 1 week ago said:
Wonderful recipe! Thank you for posting.
Loved that ELR episode too... a lot of truth in it...

Cheers
Susan

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