Description
Savory Braciole is a classic Italian dish featuring tender flank steak rolled with a flavorful mixture of bread crumbs, cheeses, herbs, and prosciutto, then slow-baked in a rich tomato and red wine sauce. This heartwarming recipe delivers a perfect balance of savory, aromatic, and slightly sweet flavors, making it ideal for a comforting family meal.
Ingredients
Scale
Filling
- 1 cup Dried Italian-style bread crumbs
- 2 cloves Garlic, minced
- 1/2 cup Pecorino Romano cheese, freshly grated
- 1/2 cup Provolone cheese, freshly grated
- 1/4 cup Fresh Italian parsley leaves, chopped
- 1/4 cup Fresh Italian basil, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 cup Pine nuts (optional)
- 1/4 cup Raisins (optional)
Main
- 1 pound Flank steak
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
- 4 slices Thinly sliced prosciutto
- 2 tablespoons Olive oil (for browning)
Sauce
- 1 cup Red wine
- 2 cups Sugo al Pomodoro or homemade tomato sauce
Instructions
- Preparation: Preheat your oven to 350°F (175°C).
- Make the Filling: In a bowl, combine the dried Italian-style bread crumbs, minced garlic, Pecorino Romano cheese, provolone cheese, chopped parsley, chopped basil, olive oil, salt, black pepper, pine nuts, and raisins (if using). Mix thoroughly to create an even filling.
- Season the Steak: Lay the flank steak flat on a clean surface and sprinkle both sides evenly with salt and freshly ground black pepper.
- Assemble the Braciole: Spread the crumb and cheese filling evenly over the surface of the flank steak. Then, layer the prosciutto slices on top of the filling, ensuring full coverage.
- Roll and Secure: Carefully roll the flank steak tightly from one end to the other, enclosing the filling inside. Secure the roll with kitchen twine or toothpicks to maintain its shape during cooking.
- Brown the Roll: Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the rolled steak and brown it evenly on all sides. This step locks in flavor and creates a savory crust.
- Deglaze the Pan: Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom. This enhances the sauce’s depth of flavor.
- Add the Sauce: Pour the Sugo al Pomodoro or homemade tomato sauce over the browned roll in the skillet, ensuring it is well coated.
- Bake the Braciole: Transfer the skillet to the preheated oven. Bake uncovered for 1.5 to 2 hours, or until the meat is tender and infused with the flavors of the sauce.
- Serve: Remove the braciole from the oven, let it rest for a few minutes, then slice into rounds. Serve with pasta or your favorite sides, spooning extra sauce over the top.
Notes
- For best results, choose a flank steak that is evenly thick for easier rolling.
- If you don’t have kitchen twine, toothpicks can be used but ensure they are removed before serving.
- Pine nuts and raisins are optional but add a delightful texture and sweetness.
- Sugo al Pomodoro can be substituted with any high-quality tomato sauce.
- Leftover braciole slices make excellent sandwiches or antipasto the next day.
