With complex flavors of Provolone and Pecorino cheeses, prosciutto and garlic rolled into a Spiedini-esque dish, braciolini works as an entrée or addition to any appetizer plate.
Yields | 12 rolls |
- 3 large garlic cloves, smashed
- 1½ cups panko bread crumbs
- ½ bunch fresh parsley
- ¼ cup freshly grated Pecorino cheese
- ¼ cup extra virgin olive oil
- 18 oz beef tenderloin, cut into 12 1½-ounce pieces
- 1 Tbsp kosher salt
- ½ tsp freshly ground black pepper
- 12 thin slices Provolone cheese
- 12 slices prosciutto
- ½ cup grapeseed oil
| Preparation | In the bowl of a food processor, add garlic, bread crumbs and parsley and pulse until well combined. Transfer mixture to a small bowl. Stir in Pecorino cheese and olive oil until a wet crumb mixture forms. Set aside.
Place 1 piece of beef tenderloin between two sheets of parchment paper and add ¼ tsp water to the top of meat. With a meat mallet or rolling pin, gently pound tenderloin until it's about the size of your hand. Repeat with remaining pieces. Set each piece of pounded meat on a sheet pan lined with parchment paper. Season meat with salt and pepper on all sides.
Starting with 1 piece of meat, add a slice of Provolone, tearing the cheese apart so it will fit in the middle of the meat. Top with a piece of prosciutto and 1 teaspoon of bread crumb mixture. Roll up tightly like a burrito, using a toothpick to secure the seam. Roll in bread crumb mixture. Repeat with remaining pieces of meat.
In a skillet over medium-high heat, add grapeseed oil. When oil is hot, add braciolini and fry for 1 to 1½ minutes per side. Serve immediately.
GET HANDS-ON! Join Feast Magazine and Schnucks Cooks Cooking School at 6pm on Wed., Sept. 18 at the Des Peres, Missouri, location to make the dishes on this month’s menu. Tickets are just $45 for a night of cooking, dining and wine. RSVP nourish.schnucks.com/web-ext/cooking-school or call 314.909.1704.
MAKE THE MEAL:
- Caprese Salad with Arugula
- Italian Green Beans
- Pappardelle Pangritata
- Affogato with Biscotti
LEARN MORE: In this class, you’ll learn how to properly use a meat mallet to pound out beef tenderloin. You’ll also learn how to give an Italian spin to a side of green beans.