Pass the Proscuitto: Braciole di Manza (Italian Beef Rolls in Tomato Sauce)
INGREDIENTS
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1 pound beef top round cut into 4 thin slices, about ¼ inch thick
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Salt and freshly ground black pepper
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3 tablespoons extra virgin olive oil
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4 slices prosciutto ham
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2 slices Provolone cheese, cut in half
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For the Filling:
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½ cup fresh breadcrumbs combined with 2 tablespoons milk (soak for at least 20 minutes)
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2 tablespoons grated Parmesan cheese
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2 tablespoons pine nuts
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2 tablespoons raisins
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2 cloves garlic, minced
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1 tablespoons fresh parsley, chopped
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1 teaspoon fresh rosemary, chopped
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For the Tomato Sauce:
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1 medium yellow onion, chopped
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1 clove garlic, minced
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½ cup dry red wine (such as pinot noir)
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1 (28 oz) can stewed tomatoes, crushed with your hands in a bowl, discarding the hard cores
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1 teaspoon salt
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¼ teaspoon freshly ground black pepper
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1 tablespoon fresh parsley, chopped
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2 tablespoon fresh basil, chopped
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Basil leaves, torn, for garnish
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