Braised Braciole

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 cups cubed day-old italian bread
• 1 cup milk
• 1/2 cup chopped italian parsley
• 1/2 cup grated romano cheese
• 4 garlic cloves, slivered
• 1/2 lb capicola, diced
• 1/2 cup pine nuts, toasted
• 1/2 cup raisins, soaked in warm water to rehydrate then drained
• salt & freshly ground black pepper
• olive oil
• 4 lbs veal, breast (alternatively may use beef top round)
• 4 hard-boiled eggs, shelled and quartered
• 1 cup red wine, for braising (optional)
• tomato sauce, for braising (optional)

Recipe

• 1 prepare the bread stuffing by soaking the bread in milk for 5 minutes. squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. add parsley, cheese, garlic, copacola, pine nuts, and raisins. season lightly with salt and pepper. drizzle with olive oil to moisten and mix thoroughly.
• 2 set the veal on a piece of plastic wrap. make a deep slice along the veal breast and fan open like a book. lay another piece of plastic wrap on top. using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. spread the stuffing evenly over the meat, leaving a 1-inch border all around. place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. tie the roll with kitchen string to secure.
• 3 heat olive oil over medium heat in a dutch oven or roasting pan. brown the stuffed veal roast well on all sides. cover with foil and bake in a preheated 375 degree f oven for 1 hour.
• 4 alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. cover the pan and gently simmer for about 1 hour until tender.
• 5 to serve, remove the strings from the veal bundle and cut into 1-inch slices. arrange on a serving platter, with or without sauce.