Tuesday, September 23, 2014


Braciole from Michelle:
via Rachael Ray

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) - I do 1 pound beef and half a pound of ground pork
Salt and Pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 T golden or dark raisins, chopped
2 T pine nuts, chopped (optional - I don't use them)
3 T grated cheese, Parmigiano or Romano
2 T chopped flat-leaf parsley (I use dried)
1 cup arugula leaves or baby spinach (I use spinach)
6 slices proscioutto di Parma (I use thin sliced ham)
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F

Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2 inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula/spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion and serve.

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