Serves 4 people

Ingredients Main Dish

• 8 slices beef top round or pork cutlets (pounded into six 6 x 8 inch pieces about 1/4 inch thick)
• 3 tablespoons of basil pesto
• 18 slices Fratelli Beretta Mortadella
• 4-ounce wedge sharp provolone, cut in long 2” strips 1/2” thick
• 12 sage leaves, fresh
• 2 tablespoons olive oil, more if needed
• salt and pepper

Instructions

1. On a clean, dry surface lay out the braciola. Spread 1/2 tablespoon of pesto along the top side of the braciola. Next, layer 3 slices of Fratelli Beretta Mortadella followed by two bay leaves and the provolone.
2. One at a time (starting at the small end) roll the braciola up, pressing firmly to roll nice and tight. Secure with a toothpick. (Remove before serving).
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add roll ups to skillet occasionally turning, until browned on all sides, adding oil if needed. Transfer to a platter and set aside.

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Ingredients Pistachio Sauce

• 1 teaspoon dijon mustard
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 teaspoon soy sauce
• 1 cup whipping cream
• 1/2 cup brandy
• 1/2 cup pistachios, shelled and chopped

Instructions

1. In the same skillet, drain excess oil leaving behind the pan drippings. Add the onions and garlic to the pan and cook until soft. Next add mustard, brandy (be careful it may flambe’) and the cream then bring to a boil. Remove from heat and strain into a smaller sauce pan.
2. Add the chopped pistachios and let cook out for 3-5 min. Topped braciola with the sauce and serve.