To continue our Italy journey, we decided to make Braciole. This came about when my husband and I were flipping through Cooks Illustrated and our mouths started watering at the delectable images. The receipe we used wasn’t as authentic since typically Braciole is made with top or bottom round. However I would still compare it to Sunday Gravy but with one of my favorite ingredients: cheese. I will admit that my expectations were pretty low after we made Sunday Gravy. However my husband convinced me and we are definitely making it again. Enjoy!
Ingredients
Sauce
- 7 tablespoons extra-virgin olive oil, divided
- 10 garlic cloves, minced, divided
- 3 anchovy fillets, rinsed and minced
- 2 teaspoons grated lemon zest⅓ cup plus
- 2 tablespoons chopped fresh basil, divided
- ⅓ cup minced fresh parsley
- ⅓ cup grated Pecorino Romano cheese, plus extra for serving
- ⅓ cup seasoned dried bread crumbs
- 3 ounces fontina cheese, shredded (3⁄4 cup)
- 1 (2- to 2½-pound) flank steak
- 8 thin slices prosciutto
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 large onion, chopped fine
- ¼ teaspoon red pepper flakes
- ¼ cup tomato paste
- ¾ cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
Pasta Dough
- 3 large eggs, beaten to blend
- 2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Cooking the meat
BEFORE YOU BEGIN
Cut sixteen 10-inch lengths of kitchen twine before starting the recipe.
INSTRUCTIONS
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Stir 3 tablespoons oil, half of garlic, lemon zest, and anchovies together in medium bowl. Add ⅓ cup basil, parsley, Pecorino, and bread crumbs and stir to incorporate. Stir in fontina until evenly distributed and set aside filling.
Halve steak against grain to create 2 smaller steaks. Lay 1 steak on cutting board with grain running parallel to counter edge. Holding blade of chef’s knife parallel to counter, halve steak horizontally to create 2 thin pieces. Repeat with remaining steak. Cover 1 piece with plastic wrap and, using meat pounder, flatten into rough rectangle measuring no more than ¼ inch thick. Repeat pounding with remaining 3 pieces. Cut each piece in half, with grain, to create total of 8 pieces.
Lay 4 pieces on cutting board with grain running parallel to counter edge (if 1 side is shorter than the other, place shorter side closer to you). Distribute half of filling evenly over pieces. Top filling on each piece with 1 slice of prosciutto, folding to fit, and press firmly. Keeping filling in place, roll each piece away from you to form tight log. Tie each roll with 2 pieces kitchen twine to secure. Repeat process with remaining steak pieces, filling, and prosciutto. Sprinkle rolls on both sides with salt and pepper.
Heat remaining ¼ cup oil in large Dutch oven over medium-high heat until shimmering. Brown rolls on 2 sides, 8 to 10 minutes. Using tongs, transfer rolls to plate. Add onion to pot and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in pepper flakes and remaining garlic; cook until fragrant, about 30 seconds. Stir in tomato paste and cook until slightly darkened, 3 to 4 minutes. Add wine and cook, scraping up any browned bits. Stir in tomatoes and broth. Return rolls to pot; bring to simmer. Cover and transfer to oven. Braise until meat is fork-tender, 2½ to 3 hours, using tongs to flip rolls halfway through braising.
The Dough & combining sauce
Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.
Cut and roll using pasta maker up to the 5 setting and place on floured surface.
Meanwhile, bring a large saucepan of lightly salted water to a boil and cook the pasta until al dente. Drain and set aside. Transfer braciole to serving dish and discard twine. Stir remaining 2 tablespoons basil into tomato sauce and season with salt and pepper to taste. Take cooked pasta and stir into sauce. Serve pasta and braciole on top. Add extra Pecorino separately if desired.
K and M Kitchen Adventures 