Sunday Braciola

Ingredients:

1/2 cup breadcrumbs
1/3 cup golden raisins
1/3 cup pine nuts
3 cloves of garlic, finely chopped
1/2 cup grated provolone
1/2 cup freshly grated Parmesan
4 tablespoons olive oil (or more), divided
1 piece of flank steak, about 1 1/2 pounds, pounded to 1/8 inch thickness
Salt and freshly ground black pepper
1 small onion, finely chopped
3/4 cup dry red wine
2 (28-ounce) cans diced tomatoes
About 1/4 cup basil, chopped
Additional parsley, chopped

Instructions:

1. heat the kitchen appliance to 350 degrees Fahrenheit.

2. combine along the primary half dozen ingredients in a very bowl. Stir in a pair of tablespoons of the oil. If too dry, add a small amount additional oil. Season with salt and freshly ground black pepper.

3. Lay out the beefsteak. take care the cut of meat is pounded to 1/8 in. thickness. If still too thick, pound away. Place the filling over the cut of meat covering equally. beginning a the shorter finish, roll up the beefsteak into a decent cylinder. Tie the roll with butcher’s twine or toothpicks (twine works better).

4. Heat an oversized kitchen applianceproof frypan or dutch oven over medium high heat. Add the remaining a pair of tablespoons of oil. Add within the braciola and brown on all sides, regarding ten minutes total. fastidiously take away the braciola to a plate. Add the onion to the pot and cook till frame, regarding five minutes. Add within the wine and convey to a boil, scraping the lowest of the pot. Add within the tomatoes. wake a boil and so scale back heat to medium low. permit to simmer for some minutes to include all the ingredients. Season with salt and freshly ground black pepper.

5. Add the braciola to the pot. cowl with lid or foil and place within the kitchen appliance. Bake, turning the braciole each half-hour some and basting with the pasta sauce. Uncover regarding one hour into baking. Bake till meat is tender, regarding one 1/2 to a pair of hours. Add a small amount additional wine or water to the sauce if required because it cooks.

6. take away the braciola from the sauce and let rest. take away the butcher twine or toothpicks. Slice the braciola into one in. thick slices. Transfer to a warm platter. Spoon the sauce over. Sprinkle with the basil and parsley.

7. Serve – buon appetito!