Rao’s Braciola

Raos Beef or Pork Braciola

1 pound bottom round, cut into ¼ -inch-thick slices, or
1 pound lean pork, cut into ¼ -inch-thick slices
1 garlic clove, peeled and halved
1 tablespoon freshly grated Pecorino Romano cheese
Salt and pepper to taste
1 cup fine-quality olive oil

Pound the meat slices thin between 2 sheets of waxed paper, using a cleaver or the bottom of a small, heavy frying pan or have your butcher pound the meat thin.
Rub each piece of meat with the cut side of the garlic.
Sprinkle each slice of meat with an equal amount of cheese and parsley. Season tot taste with salt and pepper.
Roll the meat up, cigar-fashion, and keep firmly closed, either tied with butchers twine or skewered with toothpicks, to keep the meat rolled while cooking.
Heat oil in a large sauté pan over high heat. Add the meat folls and fry, turning frequently, for about 6 minutes or until meat is evenly browned.
You can now either add the Beef Braciola to Sunday Gravy or drain off the excess oil and add 4 cups (or enough to just cover the meat of Marinara Sauce. If the latter, cook for about 1 hour or until the meat is very tender. Serve hot.

Yield: Makes about 10 pieces.

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