Directions: |
Directions:Lay the flank steak out flat and pound it out with a meat tenderizer. Season with salt, pepper, garlic powder and red pepper flakes. Layer the seasoned flank steak with provolone slices, followed by the prosciutto, and then the basil, parsley and mint leaves. Roll the flank steak into itself like a pinwheel and secure with butcher’s twine. Using a large pot, sauté some minced onion and raw garlic with olive oil, then place the Bragiole in the pot and sear it at high heat on all sides. Splash the Bragiole generously with red wine and then throw in a few cans of crushed tomatoes. Let the sauce simmer at a low boil for at least 40 minutes. Boil the pasta of your choice (you should always add a little salt and olive oil to your pasta water). Slice the Bragiole (approximately 1 inch slices) and serve with the pasta and sauce. When you make Bragiole, the sauce is more rich and flavorful. Mangia bene! |
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Notes: |
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Notes: BRAGIOLE (pronounced “brä-shole”):
Etymology: Italian, literally, slice of meat roasted over coals, from brace live coals, probably of Germanic origin; akin to Swedish brasa fire: a thin slice of meat wrapped around a seasoned filling and often cooked in wine. You may have heard of this on HBO’s “The Sopranos” as a favorite pasta accompaniment and as a slang reference to the male anatomy.
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