Ingredients: |
Ingredients: 5 tbsp. EVOO
2 small/medium onions, finely chopped
6 cloves of garlic, finely chopped
2 tbsp. tomato paste
1 tsp dried marjoram
2 tsp chili flakes
2 c white or red wine
1 c chicken stock
2 c passata
1 can (28 oz) San Marizano tomatoes
handful basil leaves
1 chunk rind of Parmigiano-Reggiano
S & P
½ c pine nuts, toasted
Zest of 1 lemon
1 skant c chopped greens (parsley, spinach, arugula, kale)
8-10 pieces top round, thinnly sliced pounded to about ⅛ " thick
8-10 thinnly sliced Prosciutto (from deli counter)
1 c bread crumbs, toasted
¾ c Parm/reggiano cheese
¾ c provolone cheese
¼ c currants, soaked in hot water and drained
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Directions: |
Directions:Gravy:
In a Dutch oven, heat 2 tbsp EVOO over medium heat Add 1 onion finely chopped and 2 cloves of garlic, soften 2-3 minutes. Add paste, marjoram, and half the red pepper flakes, stir 1 minute, then add 1 c wine and evaporate to ¼ c. Add stock, passata, and tomatoes, then add a few leaves of torn basil, reduce heat to simmer, add cheese rind.
Preheat oven to 300º.
Filling:
In a small skillet over medium heat, 1 tbsp EVOO soften remaining onions and garlic to tender and season with S & P. Cool, then combine with nuts, lemon zest, chopped greens and remaning chili flakes, breadcrumbs, parm, and provolone.
Meat rolls:
Season pounded meat with S & P. Arrange a slice of Prosciutto on each slice of beef, top with mixture, leaving a border of about an inch.
Tuck in sides of beef and roll lengthwise tightly. Secure with kitchen string.
Heat a large skillet with remaining EVOO, brown beef rolls evenly. Add remaining c wine to deglaze pan. Place beef rolls into sauce, add scraped bits from bottom of skillet. Bring to simmer, cover and place in oven. Cook 2 hours, basting every 30 minutes, uncover pot for the last hour of cooking. |
This recipe for Braciole is from