April 29, 2009


this recipe was tracked down after a longer search to find the perfect copy of the recipe that Debbie cooked on "Everybody loves Raymond". This is a traditional italian recipe - so unfortunalty a million versions but i wanted the one with the pinenuts and raisins.... i cooked it immediatly and it went over extremly well... I have to cook it again soon!!

1 pound boneless beef top round, trimmed of fat and cut into 4 thin slices
Salt and freshly ground pepper to taste
4 thin slices prosciutto di parma
1 thick slice provolone cheese (about 2 ounces), cut into 4 equal pieces (optional thin mozzarella or fotina works well too)
2 tablespoons pine nuts
2 tablespoons currants or raisins
1 clove garlic, peeled, chopped
1/4 cup extra virgin olive oil
2 tbsp fennel seeds, crushed
1/2 tsp crushed garlic
1 tsp sugar
1 medium yellow onion, peeled, chopped
1 cup dry red wine
4 large ripe tomatoes, peeled, seeded and chopped (canned are a great substitute)
1 tablespoon chopped fresh flat-leaf parsley
3 or 4 fresh basil leaves, torn into small pieces

Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4-inch thick. Sprinkle with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pine nuts, currants and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1-inch intervals with kitchen string. In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes longer. Add the wine and cook until most of the liquid evaporates, about 2 minutes. Add fennel seeds and the tomatoes and sprinkle with sugar, salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed. Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer. Taste and adjust flavor to your liking. Transfer to warmed, individual plates, spooning the sauce over the top, and serve at once.

Makes 4

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