Family Style Rustic Braciole

Prepare yourself for what will be a mind blowing food experience…..with just a couple of ingredients and a couple of hours, your home will be filled with an aroma that will make you think you have been transported to an Italian Grandmother’s home in Naples, Italy, on a Sunday afternoon. The sauce created here will also blow your mind. Just the right amount of seasoning and done in a style that is very rustic makes this family-size Braciole amazing.

You’ll need:

1-1.5 lb flank steak, pounded thin
2 tbs extra virgin olive oil
8 slices prosciutto
1/2 cup grated romano cheese
4 cloves garlic of minced
1/2 cup fresh parsley chopped
Salt and pepper
String

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:

Season the pounded steak with salt and pepper.
Layer the prosciutto on the steak then sprinkle the Romano cheese, garlic and parsley evenly.
Starting with one end roll it up and secure with the twine in 4-5 places.
In a large pot heat the olive oil and carefully brown the braciole on all sides, then move onto a plate.
Turn the heat to medium and deglaze all the brown bits from the pot with the red wine.
Now add all the tomatoes with their liquid, garlic, onion and bay leaves.
Cover and allow this to come to a boil.
Once this is boiling remove the lid and place the Braciole in the pot covering it with the sauce.
Add 1-tsp of salt and 1/4-tsp black pepper. Place the lid back on the pot and lower the heat to a very low simmer.
Every half hour for 2 hours carefully turn the Braciole.
After 2 hours, taste for salt and pepper, and adjust. Remove the lid and let braise for another half hour.
The final half hour will thicken the sauce. The longer you allow this to braise the better both the Braciole will taste as well as the sauce.
Remove the bay leaves and cook some rigatoni!

Daniel Mancini

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