BRACIOLE
Serves 4 to 6
Braciole is simply meat rolled around stuffing. It can be served as a rolled roast with sauce on the side or as individual steak rolls cooked in marinara sauce with meatballs and sausage with pasta for Sunday dinner. Be creative when you make braciole. You can put anything in the stuffing—chopped hardboiled eggs, prosciutto, salami, onion, pine nuts, raisins, or any kind of Italian cheese. Braciole can also be made with chicken, pork, or veal.
6 slices beef top round (about 1½ pounds), pounded to a thickness of ¼ inch
1¼ teaspoons sea salt, divided
¾ teaspoon freshly ground black pepper, divided
½ cup seasoned Italian bread crumbs
1 large egg, lightly beaten
2 tablespoons minced garlic
⅔ cup chopped fresh flat-leaf parsley
1 cup grated Parmesan cheese
1 cup grated provolone cheese
3 tablespoons olive oil, divided
¾ cup water
Lay out the beef slices flat on a work surface and season with ¾ teaspoon of the salt and ½ teaspoon of the pepper.
In a medium bowl, mix the seasoned bread crumbs, egg, garlic, parsley, Parmesan, provolone, and 1 tablespoon of the olive oil. Scoop ½ cup of the bread crumb mixture onto each piece of beef and spread it along the edge of the short end closest to you.
Roll up the beef around the stuffing and tie it in a few places with butcher’s twine to secure. Repeat with the remaining rolls. Season the braciole with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Working in batches and adding the remaining tablespoon of oil as needed, cook the braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
Transfer the rolls to a roasting pan as they are done. Pour the water into the pan and roast for 45 minutes. Slice the braciole and serve. (Alternatively, you can add the browned braciole to a pot of simmering Marinara Sauce [here] and simmer for 2 hours.)