Braciola, (In Italian it’s involtini) rolled stuffed beef

Braciola is a classic Italian dish known as involtini or little bundles.
It is most commonly made with beef but depending on the region it can be veal, chicken or fish. You can grill, saute or simmer it.
The stuffing has many many variations.
I’ll list some at the end of the recipe.

Ingredients;
Two long thin slices of beef top round London broil.
Your butcher can cut and pound them for you
1/2 cup Italian bread crumbs
1/4 cup grated Peccorino Romano cheese
1 clove garlic, mashed
1 TBLS fresh minced Italian parsley
drizzle of olive oil

Directions;
Lay the beef slices out and drizzle with olive oil. Spread the garlic on them and then the balance of ingredients. Roll them half way and cut the meat in two. Secure the roll with a few toothpicks on each side and the center if needed. Continue to roll the other half of the beef and repeat securing them.

Cooking variations;
**Saute in olive oil and butter in a frying pan and then add a little red wine to simmer them maybe 10-15 minutes.
**Grill them for a few minutes on each side
**Add them to the tomato sauce you are preparing from my blog library

Stuffing variations;
**sprinkle pine nuts
**sprinkle currants
**add minced Pancetta or Proscuitto
**add a filet of anchovy
**add chopped hard boiled egg