Braccioli are Italian meat rolls that are for stewed for a long time in tomato sauce and acquire amazing taste and mouth-watering juicy texture. Since the meat stewed for a long time, then for cooking you can take the most inexpensive cut Beat it so that it becomes thin, lay it on top prosciutto ham, bread mixture with herbs and cheese and a stick of cheese provolone. This combination of fillings will give the dish an interesting multifaceted taste. Spin the rolls and put in the hot tomato sauce. When the braccioli are ready, serve them with sauce and pasta орекьетте. 
Time: 3 час.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 – 0.7 kg. hip portion of beef chopped into 12 thin slices
- 2 tbsp. stale Italian bread sliced in cubes 1 cm.
- 0.5 tbsp. milk
- 1/4 Art. olive oil
- 4 garlic cloves (2 crushed; 2 finely chopped)
- 1/4 – 0.5 tsp red pepper flakes
- 3 tbsp. l tomato paste
- 1 can 800 gr. mashed tomatoes or tomato puree
- 2 bay leaves
- 12 thin prosciutto slices
- 3/4 Art. chopped fresh parsley
- 0.5 tbsp. grated cheese pecorino romano + extra for sprinkles
- 180 gr. mature cheese provolone
- 450 gr orecchiette pasta (ears)
Recipes with similar ingredients: beef, Italian bread, mashed tomatoes, pecorino romano cheese, provolone cheese, red pepper cereal, bay leaf, prosciutto
Recipe preparation:
- In a large bowl, combine bread and milk and leave for 15 minutes.
- Meanwhile, prepare the sauce: In a large saucepan on medium heat olive oil and fry crushed garlic and red pepper flakes, stirring until garlic soften, about 2 minutes. Stir in tomato paste and cook until she does not begin to hiss, about 2 minutes. Add the grated tomatoes, bay leaf and 5 tbsp. water; bring to a boil and cook 20 minutes.
- Put sliced beef between 2 pieces of plastic wrap and beat off with a heavy frying pan to a thickness of 0.1 mm. Arrange slices meat with the short side to you and lay on top of each slice prosciutto.
- Mix soaked bread with 0.5 tbsp. parsley, pecorino cheese and chopped garlic and lay the mass on top of the prosciutto.
- Cut provolone into 12 sticks 5-7 cm long and thick about 1 cm. Put the cheese stick horizontally in the middle each slice of beef and trim sticking out if necessary ends. Starting on the shorter side of the meat, fold tightly beef roll and secure with a toothpick.
- Transfer the brachiola to the sauce. Turn down the heat to moderately low, cover and simmer for 1 hour. Then remove the lid, mix and reduce the heat to a minimum; keep stewing without covering cover until the meat is soft and the sauce thickens, another 1 hour. (Add up to 1 tbsp of water if the sauce becomes too thick). Remove the bay leaves. Add the remaining 1/4 tbsp. parsley and salt it.
- About 20 minutes before serving in a large saucepan bring salted water to a boil. Add the paste and boil in according to the recommendation on the package. Remove the braciola from sauce and transfer to a dish, remove the toothpicks. Pour over the sauce. Drain the pasta and mix it in the remaining pan sauce. Serve braciola with orecchiette pasta, sprinkled with cheese on top pecorino.
