6small croissants - day old works greatyields 2 cups*
1tablespoonshandful parsleyabout 3
1tablespoonshandful basilabout 3
1/2cupraisins or figsif you use figs, remove the stem and chop into small pieces.
Serve with Mom's Sunday Gravy - or your favorite Marinara sauce
Begin by preparing the meat. Remove the fat. Place between wax paper and pound each slice of meat until it is thin and tender. Do not pound too thin as the meat will tear. Set the meat aside.
If you are making your own breadcrumbs, do that next. Using a food processor, tear the croissants into small pieces and add to the processor. Also add the parsley, basil. No need to chop the parsley or basil, just add them to the food processor and pulse until all of the ingredients are chopped into small pieces. Remove from the food processor and put into a bowl.
Add the Parmesan cheese, pine nuts and raisins or figs to the breadcrumbs. Season the stuffing with salt & pepper. Mix lightly. Add 2 tablespoons of olive oil and a lightly beaten egg. Allow to sit for a few minutes before mixing everything thoroughly.
Lay each piece of beef down on paper towels and put some of the filling in each one. Don't overfill or the filling will fall out. Roll each one up and secure with either butchers twine or toothpicks, whichever you prefer.
Saute in olive oil until lightly browned on all sides . Remove from frying pan and add to your own pot of simmering Marinara sauce. Cook for about 45 minutes until fork tender. (or pop in the oven for one hour at 300 degrees.
Remove twine or toothpicks prior to serving. You can cut each bracioli into rounds, or serve as is and let each person slice his/her own (not quite as pretty, but easier).
If you do not want to make your own bread crumbs substitute with 2 cups of Italian bread crumbs.