Well this is my take on the recipe. The original recipe called for Lard and Lardo and Raisins and Pine Nuts. I don’t use Lard. I have never seen Lardo in a store and I don’t remember anyone in my mom’s family adding raisins when they made braciola, not to say it may not be delicious. And pine nuts are out of my price range! Ah but of course I have Prosciutto!
2 tbsp. olive oil
1 onion, chopped
4 oz. tomato paste
1/2 cup dry red wine
1 1/4 lb beef rump in 6 slices
1/2 cup chopped parsley
4 oz scamorza cheese cut in strips
4 oz Prosciutto sliced
Salt and Pepper
I heated the olive oil in a pan and added chopped onion and cooked until golden. Added tomato paste, then stirred in the wine. Added a little water to make a thin sauce.
For the meat I put a piece of Prosciutto on top of the slice of meat and sprinkled each piece with parsley, salt and pepper and scamorza cheese (I had that left over from last night’s dinner).
I rolled up the slices of meat and tied them with twine, noting that the last time I did go a little nuts with this process…
I added the bundles to the sauce and reduced the heat to low and cooked for 1 1/2 hours. I removed the meat and let the sauce continue to cook.
Now all that happened yesterday. Yes I do my cooking on Sundays. So tonight Chris heated up the sauce and then added the meat to the pan for about 10 minutes. We served the meat and sauce with rice. Not bad for a Monday!