Name: Braciole
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: about 6 servings
Ingredients: 2 lb flank steak; Thin-sliced prosciutto (enough to cover the steak); 1 tsp black pepper; 1 cup chopped fresh parsley; 1/2 cup grated Parmesan cheese; 1 hard-boiled egg, chopped; 4 cloves garlic, minced; 1 1/2 cups bread crumbs; 1/4 cup olive oil; 1 cup chopped onion; 1–2 cups wine; 1 (28 oz) can San Marzano tomatoes, crushed; 8 oz tomato sauce; 1 cup chopped tomato; 1/2 tsp sugar; 2 cups beef stock

Pre-flight checklist

Before you start

Hard-boil and chop the egg
Mix the parsley, Parmesan, egg, garlic, bread crumbs and pepper for the filling
Have kitchen twine or toothpicks ready

Flight plan

Method

Butterfly the flank steak and pound it with a mallet to about 1/4 inch thick.
Lay the prosciutto on top, then spread the filling mixture over it.
Roll the steak up tightly and secure it with twine or toothpicks.
Heat the olive oil over high heat and brown the roll on each side, then remove it from the pan.
Add the onion and let it soften.
Add 1 to 2 cups of wine to deglaze, and reduce by half.
Put the meat back in the pan and add the crushed San Marzano tomatoes, tomato sauce, chopped tomato, sugar and 2 cups beef stock.
Cover and simmer low for 1 to 1 1/4 hours.
Slice into rounds and serve with the sauce.

Notes & tips

Put together from three notes: an index card (ingredients), a lined notebook page (method) and an ENMU Roswell sticky note.
The sticky note also mentions raisins and lardo. Both are traditional add-ins for the filling if you want to try them.

Braciole

Before you start

Method

Notes & tips

More from the notebook

Spaghetti Sauce & Meatballs

Libby’s Famous Pumpkin Pie

Creamy Chicken Marsala