Monday, August 5, 2013
Beef braciola rolls with prosciutto and Parmesan cheese recipe
An Italian classic...if you grew up with an Italian grandmother always in the kitchen...she surely had her own version of Beef braciola...and her version...was the best!
Here I layered it with a quality prosciutto (sliced very thin and not overly salty) and freshly grated Parmesan cheese...toasted pine nuts and parsley, rolled up jelly roll style, secured with kitchen twine and grilled on the outside grill.
A nice alternative to the usual grilled meat, we ate our braciola with a creamy homemade polenta... but mashed potatoes or your favorite red sauce would also be delicious! (Serving with red sauce or 'gravy' is very traditional.)
Change your routine up a little and make this tonight! You'll find the recipe here at SheKnows: Beef braciola rolls with prosciutto and Parmesan cheese recipe