BRACIOLE by Jeff DuBose:

Top photo is baked with meat sauce right from oven.
Bottom photo are the same braciole just rinsed with water and topped with strained meat sauce on a platter.

Ingredients

3 cups your favorite sauce PLUS (More for pasta and dinner and dunking bread)

2 cups of day old (hard/semi hard) Italian bread ¼” cubes

1/3 cup grated Locatelli  grated cheese.

2 eggs+ 1 egg white
1/3 cup of milk

1 tablespoon chopped fresh parsley

2 teaspoon chopped fresh oregano

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme

2 cloves mince garlic

2 Tbs. of mashed Pine Nuts

8 large slices of pork,  1/4-inch thick or less (6”X10”) (little of black pepper to season)

8 thin slices of Prosciutto (Wax paper in between)

8  1/8” X 1/8” sticks (length of Braciole) of Asiago cheese

Olive oil, for brushing

Toothpicks (wooden)

(Do first) Preheat the oven to 350 degrees F.

Place 2 cups of sauce on the bottom, and reserve 1 cup to top in a 9 by 13-inch baking dish.

In a large bowl using an electric hand food processor mixer, Beat/ mix the day old bread,2 eggs and 1 egg white, locatelli cheese, herbs, smashed pine nuts, milk and garlic and mix until it forms a paste.

Making Braciole, One at a time (This goes fast) (Mix is ready)

Brush the pounded pork cutlets lightly with the olive oil and season with (your liking) of black pepper.

Place one piece of Prosciutto at the bottom of pork cutlet, add mixture on top and add  Asiago cheese

Tightly roll from the stuffing side toward the flat clean side on meat, forming a jelly roll like tube. (I Use two wooden toothpicks  to seal the ends so the stuffing won’t come out while cooking . And one in the middle.

I spray non-Stick Pam and add olive oil, for searing Braciole in large frying pan. Over medium heat. Don’t burn the oil or smoke out the house. Sear the Braciole while turning till lightly golden brown on all sides.

Add the two cups of sauce to 9 by 13-inch baking dish, add Braciole, top with remaining  1 cup sauce, cover with a tin foil tent so that the foil is not touching the meat. Form a tight seal.  Bake for 60 minutes at 350 degrees. After 60 min. lower oven to 225 degrees and spoon sauce over Braciole and recover. Baste tops every ½ hr. for a total of 2 more hrs. at 225 and  Enjoy :O)