An Italian cook from the Bronx gave me this and it is wonderful. Layer the very thinly sliced sheet of beef with paper thin slices of proscuitto, pine nuts (lightly toasted), chopped garlic, and basil chiffonade. Roll up into a long cylinder and tie with kitchen string at intervals. Brown in a frying pan, then transfer to a pot of Italian gravy (red sauce). Simmer gently for 2 hours. Serve the sauce on small macaroni and the meat plated separately.
I should also mention that there is usually a variety of meats simmering in the sauce, including meatballs and Italian sausages.
[This message has been edited by nutcakes (edited September 07, 2000).] | 
bracciole 
