Mancini,s Braciole

Braciole

Prepare yourself for what will be a mind blowing Culinary experience…..with just a couple simple ingredients and in a couple hours your home will be filled with an aroma that will make you think you have been transported to an Italian Grandmothers home in Naples Italy, on a Sunday afternoon. The sauce created here will also, blow your mind. This Braciole is a simple recipe, no egg and not tons of filling. Just the right amount of seasoning and done in a style that is very rustic.

You’ll need:

  • 2 lb flank steak pounded (see below)
  • 2 tbs extra virgin olive oil
  • 8 thin slices prosciutto
  • 1/2 cup grated Romano cheese
  • 4 cloves garlic of minced
  • 1/2 cup fresh parsley chopped
  • Salt and pepper
  • String

 

You’ll need for the Sauce:

  • 4-28 ounce cans of whole Italian plum tomatoes crushed by hand
  • 1/2 cup dry red wine
  • 4-whole garlic cloves
  • 1-medium size onion cut in half
  • 2-bay leaves
  • Salt and pepper

 

Directions:

  1. Lay the steak on a piece of plastic wrap and place another piece of plastic wrap on top
  2. Now with a mallet pound the meat to make it thiner (Take your time with this and if need be, change the plastic. You can also ask your butcher and see if they can do this for you)
  3. Season the pounded steak with just a little salt and pepper
  4. Layer the prosciutto on the steak then sprinkle the Romano cheese, garlic and parsley, all evenly
  5. Starting with one end roll it up and secure with the twine in 4-5 places
  6. In a large pot heat the olive oil and carefully brown the braciole on all sides
  7. Remove to a plate
  8. Turn the heat to medium and deglaze all the brown bits from the pot with the red wine
  9. Now add all the tomatoes with their liquid, garlic, onion and bay leaves
  10. Cover and allow this to come to a boil
  11. Once this is boiling remove the lid and place the Braciole in the pot covering it with the sauce
  12. Add 1-tsp of salt and 1/4-tsp black pepper
  13. Place the lid back on the pot and lower the heat to a very low simmer (We want to this to braise slowly)
  14. Every half hour for 2 1/2 hours carefully turn the Braciole
  15. After 2 1/2 hours taste for salt n pepper and adjust, remove the lid and let braise for another half hour (the final half hour will thicken the sauce)
  16. If you want you could increase the braising covered time from 2 1/2 hours to 3 and then another final 1/2 hour uncovered
  17. The longer you allow this to braise the better both the Braciole will taste as well as the sauce
  18. Remove the bay leaves and cook some rigatoni!

 

Daniel Mancini