BRACIOLA

- â…” cup grated Pecorino Romano cheese
- â…“ cup grated Provolone cheese
- ½ cup dried Italian-style bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 4 tablespoons olive oil
- 1 flank steak (1½ pounds)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 3¼ cups Marinara Sauce
Instructions:
The word braciola is used in different regions of Italy to describe different cuts of meat. But in southern Italy, braciola refers to a dish where a slice of meat is topped with different ingredients and rolled up and baked. It’s moist, rich, and very flavorful, and it’s actually easy to make, although not quick: In order to make this cut of meat moist and tasty, it needs a good amount of oven time. I like to serve it at holiday dinner parties or for Sunday supper.
- In a Medium Bowl, stir the cheeses, bread crumbs, parsley, and garlic to blend. Stir in 2 tablespoons of the parsley, and garlic to blend. Stir in 2 tablespoons of the oil, and set aside. Lay the flank steak flat on the work surface, and sprinkle with ½ teaspoon each of salt and pepper. Sprinkle the bread-crumb mixture evenly over the steak to cover the top evenly. Starting at one short end, roll up the steak as for a jelly roll and enclose the filling completely. Using kitchen twine, tie the steak roll to secure. Sprinkle the braciola with the remaining salt and pepper.
- Preheat the oven to 350 degrees F. In a large, heavy, ovenproof frying pan, heat the remaining 2 tablespoons of oil over a medium flame. Add the braciola and cook until brown on all sides, about 8 minutes. Add the wine and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake, turning the braciola and basting with the sauce every 30 minutes, until the meat is almost tender, about 1½ hours. Uncover and continue baking until the meat is tender, about 30 minutes longer.
- (The braciola can be made up to this point 1 day ahead. Cool, then cover with foil and refrigerate. Rewarm in a 350 degree F oven until the braciola is heated through, about 30 minutes.)
- Remove the braciola from the sauce. Using a large, sharp knife, remove the kitchen twine and cut the braciola crosswise and diagonally into ½-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- You can be creative with the flavorings. You can substitute mozzarella or even fontina or Gorgonzola; you can also use whatever herbs you like. Make this dish your own—that’s what makes cooking so much fun.