My adventure with Braciole (normally pronounced bra'zhul) began while speaking with a friend about his Grandmother's recipe. My mouth started watering and I couldn't stop thinking about it until I tried it out. I searched though a variety of recipes in my cookbooks and on the internet, but ultimately decided to trust my instincts and keep it as simple as possible. I found the basic common ingredients, techniques and attributes and began to cook without a map.
A pound or two of Flank Steak
Canned or Fresh plum tomatoes
A few cloves of garlic
As much Olive Oil as you need
A handful of Basil
A handful of Flat Leaf Parsley
3 ounces Prosciutto
3-5 ounces of Fresh Mozzarella
Let the meat come to room temperature and pound it out as thin as you can get it. Sprinkle with sea salt.
|A Beautiful piece of Grass Fed Flank Steak I purchased|
Rub the herb/cheese paste across the meat.
Slice the meat into strips, about 3-4 inches wide. Roll them up and tie them off on the top, bottom and around lengthwise. Put some olive oil in a dutch oven or another heavy pan that can later be covered and placed in the oven. Brown the outside on all sides, top and bottom as well, quickly in the pan on high heat.
Let the wine reduce for about 20 minutes and then add in a large can of Plum Tomatoes. Crush them up with your hands as you put them in, pour in the reserve sauce in the can as well. Cover it up. At this point it can be saved and cooked later. Let it cool and put it in the fridge for the night. The next day at about 3 o'clock put it in the oven at 300 Degrees and it will be ready in time for dinner OR place it in the oven right away and let it cook for about 3-6 hours. The longer the better, as long as it doesn't dry out. Keep the lid on until you are ready to eat to keep all the moisture in. Cut the strings and put sauce, fresh Basil and Parmesan on top of it and enjoy. I like to continue putting the sauce from the pan on it the whole time I am eating it. As you cut it open, pour more sauce on it to make sure it is thoroughly saturated.