Braciole

Name: Braciole
Yield: Serves 6 to 8
Cuisine: 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

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Appears in Cook's Illustrated March/April 2021, America's Test Kitchen TV

Main Courses

Italian

Beef

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.

SERVES6 to 8

TIME4 hours

has video

WHY THIS RECIPE WORKS

For our take on these stuffed beef rolls, we chose flank steak rather than top or bottom round (the other common choices) because its loose grain made it easier to pound thin and its higher fat content meant that it emerged from the oven te...

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