Italian recipe?

Question

Hi there! i'm wondering there is an old italian recipe called prezole or prajole... i'm not sure how it is spelt... can anyone help me?

Answer 1

I think you mean Braciole.

Braciole, Stuffed Beef Rolls in Tomato Sauce
Serves 4

4 thin slices boneless beef round (about 1 pound) 1 garlic clove, finely chopped
2 tablespoons freshly grated Pecorino Romano 2 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground pepper
4 thin slices prosciutto 2 tablespoons olive oil
2 garlic cloves, lightly crushed 1 cup dry red wine
4 cups tomato puree, or canned Italian tomatoes passed through a food mill 4 fresh basil leaves, torn into small pieces
1 pound ziti or penne, cooked and still hot

Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or rubber mallet to a 1/4- to 1/8-inch thickness.
Sprinkle the beef with the garlic, cheese, parsley, and salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with kitchen string.
Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic.
Stir in the tomato puree and basil.
Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick.
Serve the sauce over the hot cooked ziti as a first course, followed by the braciole.

Answer 2

I'm guessing you may be saying Fagioli which is beans in italian. The most well known is Pasta and bean soup. Pasta e fagioli, also known as pasta fazool (and many other variations on the spelling) is a universal comfort soup that almost everyone has come up with, and there are a tremendous number of local variations on the theme in Italy. This particular one is Tuscan.

INGREDIENTS:
1 1/2 cups dried cannellini beans, or about 2 1/2 cups fresh
1 clove of garlic, whole
The leaves from a sprig of rosemary, minced
1/4 tablespoons olive oil
2 ounces pancetta or prosciutto
1/4 pound good quality dried pasta (ditaloni, small elbows, or half-inch long, quarter-inch diameter rings)
Salt and pepper to taste
1 cup croutons (see below)

PREPARATION:
If you're using dried beans, soak them overnight and change the water, picking them over to remove stones or bean skins.

Cook the beans in 7 cups water, with the pancetta, garlic, and salt to taste until done -- they should be quite soft.

Remove the beans from the pot with a slotted spoon, reserving the liquid.

Pass the beans through a foodmill and back into the pot. Simmer the mixture until it is a creamy velvety texture; while this is happening you can prepare your croutons by dicing a slice of bread and sautéing the pieces in the oil for 3-4 minutes. Remove the croutons to an absorbent sheet, and lightly sauté the rosemary in the oil, then stir the oil-and-rosemary mix into the pot.

Season the soup to taste with salt and pepper, and cook the pasta in it until it is al dente. Correct seasoning, let the soup rest covered for a few minutes, and in the meantime divvy up the croutons into the bowls. Ladle the soup into the bowls and serve.