Ingredients:

1 1/2 cups dried plain bread crumbs
1 cup Romano cheese, grated
2 t garlic powder
2 t dried parsley flakes or 2 T fresh chopped parsley
1 t oregano
1/4 t ground black pepper
6 large wafer thin slices of beef, approximately 1 1/2 lbs
2 T olive oil
6 slices ham
6 slices Swiss cheese
1 cup pasta sauce
4 oz fresh mozzarella cheese, sliced into six pieces
Toothpicks

Spoon Mage™ Note:

Wait, isn’t this involtini, not bracciole?!

Mama D as painted by Tony Bennett

It all depends upon which part of Italy you are from. To the north, rolled meats are called involtini and bracciole refers to meat that has been pan fried. My father-in-law is from Calabria, in the arch of Italy’s boot – and there rolled meat is called bracciole! It is also spelled braciola and braciole. Very confusing these Italian and Italian-American dishes. The spelling I use comes from my in-laws and the recipe is modified from one of the cookery books written by my SU’s aunt – Mama D. You call it whatever you like and spell it as you wish. Just be sure to make it.

If you cannot find wafer thin beef (or veal), no worries! Just buy the thinnest slices you can, take the flat side of your trusty wooden meat mallet, and give the meat a few whacks until it is thin enough to easily roll.

You may choose between American ham or pancetta. Both are delicious.

Panko makes a more assertive bready layer when used instead of bread crumbs. Give it a try.

I’ve used both deli sliced mozzarella and fresh mozzarella with success. Use what you have and enjoy.

Directions:

Preheat the oven to 375°F

In a small bowl, combine bread crumbs, Romano cheese, garlic, parsley flakes, oregano, and pepper.

Use a brush to lightly coat the top of each piece of beef with olive oil.

Top each piece of beef with one slice of ham and one slice of Swiss cheese.

Spread the dried bread crumb mixture onto each bracciole.

From the short side, roll each piece of beef and secure with toothpicks.

Place on a baking sheet and sprinkle with any extra breadcrumbs. The crumbs cook up nice and crispy.

Bake for 20 minutes. Remove from the oven and top each bracciole with a good dollop of pasta sauce, then lay a piece of mozzarella on top.

Return to the oven for about 10 minutes to melt the cheese.

Let the bracciole rest for five minutes and serve with a little of your favorite pasta and a nice big green salad. Mangia!