John Jugum
Chef
Ingredients
- 1kg Beef (schnitzels, pounded beef)
- 150g sliced prosciutto
- 1 cup grated parmesan cheese
- 1 cup grated provolone cheese
- ½ cup bread crumbs
- 1 tsp dried Italian herbs
- 2 garlic cloves crushed
- 100g fresh basil leaves (sliced)
- 20ml olive oil
- 20ml red wine
- 100ml beef broth
- 800g tomato puree
- salt and pepper to taste
Instructions
1. Place parmesan, provolone, bread crumbs, herbs, crushed garlic and basil leaves into a bowl and mix together until combined.
2. Place beef schnitzels on a clean tray and season with salt and pepper, then
add one slice of prosciutto on each schnitzel.
3. Spread mixture from a bowl evenly on each beef slice.
4. Roll up each beef slice from one end to another.
5. Secure both ends with toothpicks.
6. Add olive oil on a medium heated pot and sear the braciole on each side until brown and deglaze with wine.
7. Add beef broth and bring to a boil then add tomato puree and lower the heat.
8. Cover and cook braciole for about 40-45 minutes, checking it occasionally.
9. Serve in sauce with your favorite sides (usually served with polenta or pasta). Garnish with fresh basil.
John is a culinary wanderer with a passion for bringing the rich flavours of his Croatian heritage to life through Italian cuisine. Fuelled by a curiosity for the world and its myriad flavours, John set out to explore different cultures and cuisines. From the bustling streets of Europe to the savoury delights of North America…
If you would like to learn more about John, see Expert: John Jugum.
