Braciole di Manzo-BRAISED BEEF ROLLS
INGREDIENTS
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FOR THE BRACIOLE:
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1 1/2 CUPS MILK
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2 CUPS 1/2-INCH BREAD CUBES, CUT FROM DAY-OLD ITALIAN BREAD WITH CRUSTS REMOVED ()
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2 HARD BOILED EGGS, PEELED AND COARSELY CHOPPED
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1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
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1/4 CUP FRESHLY GRATED GRANA PADANO OR PARMIGIANO-REGGIANO CHEESE
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1/4 CUP RAISINS
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1/4 CUP TOASTED PINE NUTS
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1 GARLIC CLOVE, CHOPPED FINE
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2 POUNDS BEEF BOTTOM ROUND, CUT INTO 12 SLICES, EACH ABOUT 1/2 -INCH THICK*
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1/4 CUP TOASTED PINE NUTS
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12 SLICES IMPORTED ITALIAN PROSCIUTTO (ABOUT 6 OUNCES)
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1/4 POUND IMPORTED PROVOLA OR PROVOLONE CHEESE, CUT INTO 1/4 X 1/4-INCH STICKS
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SALT AND FRESHLY GROUND PEPPER
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FOR THE SAUCE:
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3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
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2 SMALL ONIONS (ABOUT 8 OUNCES), CHOPPED
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2 GARLIC CLOVES, CHOPPED FINE
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ONE 35-OUNCE CAN ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO)
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1/2 CUP DRY RED WINE
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3 TABLESPOONS TOMATO PASTE
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2 BAY LEAVES
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SALT AND CRUSHED RED PEPPER TO TASTE
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