About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pan-Fried Beef Steaks, Cacciatora Style | Main | Farsumauro-Stuffed Large Braciole, Sicilian Style »

Pan-Fried Beef Braciole Filled with Cheese and Ham


I've been looking forward to this one! Beef, fontina and prosciutto all together? What's not to love?

When I first saw my list of recipes several months ago, and saw the word, "braciole", I thought of my mom's braciole, and thought, "Oh I grew up on these in the Sunday ragu!" THOSE braciole were thin slices of beef, stuffed with cheese and prosciutto, rolled, held together with string, and cooked in our weekly tomato sauce (along with a pork shoulder, or sometimes Italian sausage or meatballs).

This recipe is more like what I would call a delicious stuffed beef cutlet, breaded and fried.

The recipe couldn't be easier! And hooray, there are no tomatoes!

Thin slices of beef round are matched in size, and make a "sandwich" for fontina cheese and prosciutto. They are sealed by dipping in flour, a beaten egg with a pinch of salt and grinding of nutmeg, and then breadcrumbs. Brown the braciole in vegetable oil, and drain.

The coating is beautifully crunchy and crisp, keeping the fontina and prosciutto inside as a surprise when cutting them open. A little cheese oozes out and the salty prosciutto flavors it all perfectly.

Brad wanted MORE! We will be having these again soon!


Comments (6)

Sounds delicious. That oozing cheese...


Oh I definitely have to try these! They look delicious. Love the close up.

It looks beautifully browned Palma!

Looks wonderful! I want to try it!


this indeed DOES look amazing....like you said, fontina and prosciutto together, what's not to love?

Brava Palma!

Marcella Hazan:

Some of these closeups look really, how shall I puti it, sexy! You almost feel embarrassed to exhibit them in public. And your description of process is exciting, Palma. I am stirred.

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This page contains a single entry from the blog posted on November 6, 2010 5:00 AM.

The previous post in this blog was Pan-Fried Beef Steaks, Cacciatora Style.

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