Braciole

Name: Braciole
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 7 tablespoons, extra-virgin olive oil, divided; 10 , garlic cloves, minced, divided; 3 , anchovy fillets, rinsed and minced; 2 teaspoons, grated lemon zest; 1/3 cup plus 2 tablespoons, chopped fresh basil, divided; 1/3 cup, minced fresh parsley; 1/3 cup grated, Pecorino Romano cheese, plus extra for serving; 1/3 cup, plain 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; 1/2 teaspoon, pepper; 1 , large onion, chopped fine; 1/4 teaspoon, red pepper flakes; 1/4 cup, tomato paste; 3/4 cup, dry red wine; 1 (28-ounce) can, crushed tomatoes; 2 cups, beef broth

Main Courses
Europe
Italian
Meat
Beef

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2021, America's Test Kitchen TV

Inspired by my nonna's stuffed beef rolls slow-cooked in rich tomato sauce, I set out to explore this epitome of Italian country cooking.

SERVES 6 to 8

TIME 4 hours

Why This Recipe Works

Want more? Read the whole story

This is a members' feature.