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Italian Bracciole

I thought this might be a recipe you would like. It's easy and you can make lots quickly. 

This is usually made with beef but I prefer it with pork. It's great for tough cuts.

You use thin sliced pork and you pound it quite thin, to about the size of your hand, and season it. It doesn't need to be pretty because they are rolled. I've even patched rolls together.

In a small bowl you make a mix of a few breadcrumbs, your favourite Italian herbs, a sprinkle of parmesan, some finely minced garlic.

Lay a piece of prosciutto, or salami (or nothing) on the pork, then lay on a slice/gratings of your favourite cheese that melts...provolone is our favourite but whatever you have on hand. You spread it on the pork then roll it up snugly, tucking the ends in, and secure it with a couple of toothpicks.

I roll them in a bit of flour, brown them in olive oil, then pour over tomato sauce or red wine (or both) cover it and simmer till tender. The cheese will seep out but that's part of the magic of this dish.

It freezes and reheats brilliantly. I think the marriage of the flavours is so much nicer with pork than with traditional beef.