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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