Braciole
Ingredients
2 lb. of flank steak
1/2C of bread crumb
1oz of raisins, soaked in dry red wine
1/2t red pepper
6 cloves of garlic, minced
1/2C fresh parsley, minced
3/4C Pecorino Romano, freshly grated
Salt and freshly ground black pepper Butcher’s twine
Olive Oil
Red Sauce
Directions
In a small bowl, mix together the bread crumbs, raisins, red pepper, garlic, parsley, and Pecorino Romano. Season with salt and freshly ground black pepper to taste.
Pound the flank steak out to roughly ¼” thick. Season with salt and pepper on both sides. Evenly spread a thin layer of the bread crumb mixture onto the flank steak. Roll each piece tightly and secure with butcher twine.
Heat a heavy sauté pan over medium-high heat. Sear the braciole on all sides. Remove from the pan and deglaze with dry red wine. Use the pan to make a red sauce, then return the seared braciole to the sauce and cook for 3 hours or until the meat is tender, turning and basting the braciole periodically.
Remove the braciole from the sauce. Using a sharp knife, cut the braciole crosswise. Transfer the slices to plates, spoon the sauce over the slices, and sprinkle with cheese.
Cibo E Famiglia 