8 slices beef braciole, beef very thinly sliced

Coarse salt and black pepper

8 slices prosciutto di Parma

1 1/2 cups plain bread crumbs, eyeball it

1/2 cup milk, eyeball it

2/3 cup Parmigiano-Reggiano, 3 handfuls

1 small onion, finely chopped

1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped

1 cup chopped arugula

Plain round toothpicks

2 tablespoon extra-virgin olive oil, 2 turns of the pan

2 cloves garlic, cracked away from skin

2 tablespoons butter

12 crimini mushrooms, finely chopped

2 tablespoons flour

1 cup dry white wine

1 cup beef broth

1 rounded tablespoon tomato past

Find the full recipe on Rachael Ray’s page, here.