Bracciole

Bracciole (Tomaxelle)

In Liguria, they do this dish with veal and call it Tomaxelle, but feel free
to use beef instead.

Serves 4

1/4 cup + 2 Tbsp Olive oil
1 lb. finely ground veal
1 1/2 cup broth (chicken, veal, and beef are all OK)
3 Tbsp Pinenuts
2 oz. dried mushrooms, rinsed
2 cloves garlic, minced
2 Tbsp chopped parsley
1 cup bread crumbs
2 eggs
1 Tbsp Chopped Fresh Marjoram or Oregano
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
salt and fresh pepper
3 Tbsp Grated Pecorino cheese
1 lb. (8 slices) veal top or bottom round (or beef)
2 cup tomato sauce (use your favorite basic sauce; jar, homemade,
whatever...I've got a good quickie that's based from tomato paste if anyone
wants it)

Heat the 2 Tbsp oil in a saute pan.  Saute the ground veal till cooked
through.  Add broth, pinenuts, mushrooms, garlic, and parsley.  Bring to a
boil.  Add the bread crumbs and cook until excess liquid has been absorbed,
but mixture is not yet dry.  Put in a bowl and mix well with the eggs,
marjoram, spices, salt and pepper, and cheese.  Allow to cool.
Spread this mixture thinly and evenly on each of the meat slices,
leaving a 1/8 inch margin uncovered around the edge to improve adhesion.
Roll tightly and tie with kitchen string.
Heat remaining oil in deep skillet over medium-high heat.  Brown the
rolls well on all sides, a few at a time as to not overcrowd.  When all
rolls are browned, return to pan and cover with tomato sauce.  Bring sauce
to a boil.  Reduce heat to a simmer, cover, and cook 30 minutes; turning
after 15.  Remove string before serving.

Source:

rec.food.cooking, rec.food.recipes