Braised Braciole

• cubed day-old Italian bread2 cups
• milk↗1 cup
• chopped Italian parsley1⁄2 cup
• grated romano cheese1⁄2 cup
• garlic cloves↗4

  slivered

• capicola↗1⁄2 lb

  diced

• pine nuts↗1⁄2 cup

  toasted

• raisins↗1⁄2 cup

  soaked in warm water to rehydrate then drained

• salt & freshly ground black pepper
• olive oil↗
• veal, breast (alternatively may use beef top round)↗4 lbs
• hard-boiled eggs, shelled and quartered4
• red wine, for braising (optional)↗1 cup
• tomato sauce, for braising (optional)↗

Step-by-step instructions

1. 1

   Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.

2. 2

   Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.

3. 3

   Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.

4. 4

   Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.

5. 5

   To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.