Lucia (Notarangelo) Grilli, Monte Sant’Angelo, Foggia
(Yield: 4 servings)
4 thin beef slices
4 thin pancetta slices
CHEESE FILLING:
1 cup grated Romano cheese
¼ cup fresh parsley (finely chopped)
1 red chili (finely chopped)
2 garlic cloves (minced)
2 tablespoons extra-virgin olive oil
½ cup onion (diced)
½ cup red or white wine
4 cups tomato sauce
¼ cup fresh basil (finely chopped)
salt and freshly ground black pepper
1. In bowl mix cheese, parsley, chili and garlic thoroughly and set aside.
2.Beef slices should be thin. If not, lay beef slices on sheet of plastic wrap, cover with another sheet, and use the flat side of a kitchen mallet to lightly pound beef until ¼-inch thick.
3.Place pancetta slice on top of beef and spread ¼ of cheese filling on top. Roll the braciole tightly and secure with toothpick. Season with salt and pepper.
4.Warm oil in skillet over medium heat. Add onions, and cook until translucent.
5.Add braciole to skillet and cook for approx. 1 minute per side, then add wine and allow alcohol to evaporate (approx. 3 minutes).
6.Add tomato sauce and basil, reduce heat to low and cook for another 7 to 10 minutes. Season to taste.
7.Transfer braciole to serving plate, increase heat to medium, and cook till liquid is reduced by half. Pour liquid onto plated braciole.
Serve immediately.