ive been making this braciole for awhile now, but we hadn’t had it in a long time. I still had some arugula left from a pizza and quesadillas i made earlier in the week. and this was a perfect way to use it up! i served it with toasted pine nut couscous and kale chips. the kale chips weren’t my favorite thing — need to find another recipe to use up the kale! but munchkin #1 loved them!
adapted from rachael ray
- beef braciole, beef very thinly sliced
- Coarse salt and black pepper
- prosciutto di Parma
- 3/4 cups plain bread crumbs, eyeball it
- 1/4 cup milk, eyeball it
- 1/3 cup Parmigiano-Reggiano, 3 handfuls
- 1/2 small onion, finely chopped
- 1/2-1 cup chopped arugula
- Plain round toothpicks
- 2 tablespoon extra-virgin olive oil, 2 turns of the pan
- 1 jar spaghetti sauce
- favorite seasonings
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. add jar of spaghetti sauce and season with your favorite seasonings — cook on medium heat about 10-15 min
Baked Kale Chips
adapted from allrecipes
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.