Wednesday's recipe is: Braciole (bra'zhol)

2 cups bread crumbs (use homemade it's easy just put stale bread in the food processor, you can keep any extra in the freezer)
1/4 cup milk (more if needed)
½ cup parmesan reggiano
½ cup provolone; grated
1/3 cup diced pancetta sautéed and drained
2 Tbls. parsley
fresh ground pepper
8 slices beef top round; sliced thin and pounded slightly

Mix bread crumbs with milk, squeeze out excess milk (if any) with your hands, add cheese, pancetta and parsley and season with fresh ground pepper.

Lay the meat on a cutting board and season with salt and pepper. Mound a layer of stuffing down the center of the meat, leaving a ½” border all around. Staring at the short end roll the meat up jellyroll style, secure with toothpicks or a wooden skewer. Season outside with salt and pepper.

Heat olive oil up in Dutch oven or large saute pan if you plan to use a crockpot (do not use a non-stick pan). Brown meat on all sides, set aside.

Sauce:
2-3 cloves of garlic minced
½ cup onion finely chopped
28 oz. crushed tomatoes
28 oz. tomato puree
1 tsp. Italian seasoning
2 Tbls. parsley
red wine for deglazing

Using the same Dutch oven (or saute pan), sauté onion and then garlic, do not burn, (add more olive oil if necessary), then deglaze the pan with red wine scrapping up brown bits as the wine is reducing. Add tomato product, Italian seasonings and simmer 30 minutes. Season with salt and pepper and add parsley. If sauce thickens too much, thin out with a little water. Makes 4 cups.

Place meat in sauce and bake covered (lid slightly agar) at 350 for 3-4 hours. Turn meat in sauce if necessary. Remove toothpicks. Can serve alone or with polenta, place polenta in center of the plate, top with braciole and sauce. Serves 4.

Tips:
Lately, I have been using my crockpot for this one (thanks Lisa)and just let it go all day, the meat is fork tender! My kids love this but do not like polenta so last time I made it I served it over pasta. Before I moved I found the best meat for braciole at Poeta's, just tell butcher you are making braciole or go to a "better" grocery or butcher (Tony's in Grayslake) for your meat!

Poeta’s Food Market-520 Green Bay Road
Highwood (847) 432-3037

Tony's Butcher Shop - 209 Barron Blvd.
Grayslake (847) 543-1960

Polenta:
Soft Polenta-Traditional Method:
5 cups water or chicken stock
1 cup polenta
3 Tbls. butter
salt and pepper
1/3 cup parmesan cheese

In a heavy pot bring 3 cups water to a boil add salt, pour polenta in slowly and stirring continuously to prevent the formation of lumps. Continue to stir and lower the heat so the polenta simmers rather that boils. When the polenta begins to thicken, replace the whisk with a wooden spoon. Add additional water or stock (which should be hot) as polenta thickens, break up any lumps with the back of your spoon.

When is it Done?
Continue to stir the polenta until it is thick and pulls away from the sides of the pot. Taste the polenta to be sure the grains are tender: add more liquid as necessary.
During the last few minutes of cooking, stir in pepper, butter and then the cheese. Remove from heat and serve immediately.
 

Made by Lena