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Home -> Ethnic -> Europe
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 slices rump roast, each about 1/2 inch thick 8 ounces chopped lean veal 1/4 cup minced onions 2 medium cloves garlic, peeled and minced 1/3 cup minced fresh parsley leaves 1/2 tsp. pepper 4 thin slices prosciutto 4 thin slices mozzarella cheese
Directions
Prepare grill. Lay beef slices out on a cutting board and flatten slightly with a mallet. Lay one slice prosciutto and one slice mozzarella over each piece of beef. Stir together veal, onions, garlic, parsley and pepper in a medium bowl. Divide the veal mixture between the beef slices and spread evenly over the cheese. Roll beef up, tucking in ends, and secure with metal skewers or string. Place beef rolls on the grill, about 3 inches above the heat. Cover beef with a sheet of tinfoil and grill 15 minutes. Turn beef rolls over and re-cover with foil. Grill 15 minutes. Turn beef over again, cover with foil and grill an additional 10 minutes, turning beef occasionally. Serve braciola immediately.
Serves 4.
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