Doc Severinsen's Braciola
| Yield: | 6 servings |
| Categories: | Italian |
| 1 | Full cut beef bottom round; cut 1/2" thick | |
| 1/4 | lb | Prosciutto; minced |
| 1/2 | c | Fresh parsley; chopped |
| 2 | Hard boiled eggs | |
| 2 | sm | Clov garlic; minced |
| 4 | tb | Grated parmesan cheese |
| 1/3 | c | Raisins; soaked in water |
| To plump | ||
| 1 | sm | Carrot; grated |
| 1/3 | c | Pine nuts |
| 2 | tb | Cooking oil |
| 1 | Stalk celery; chopped | |
| 4 | tb | Onions; chopped |
| 1/3 | c | Dry red wine |
| 1/2 | ts | Italian seasoning |
| 16 | oz | Italian plum tomatoes |
| Salt and freshly ground pepper | ||
| 1 | Handful fine bread crumbs |
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