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This is steak rolled and filled with fruits and nuts and served over a sauced paparadelle pasta or any other large pasta like penne, Rigatoni, or a Fetuuccini. Serve it with a good Chianti and taste the real Italy.

This can be made with any cut of good beefsteak. I prefer a "flat Iron" steak or "Flank Steak".




For the Braciole:

1½ cups milk
2 cups day-old Pugalese bread, cubed (1/2-inch), crust removed
2 hard-boiled eggs, coarsely chopped
¼ cup fresh flat leaf Italian parsley, chopped
¼ cup Parmigiano-Reggiano, freshly grated
¼ cup muscat raisins or any other dried raisin, cranberry,  currant or cherry
¼ cup toasted pine nuts
2 garlic cloves, finely chopped
2 pounds beef flat iron steak or flank steak, cut into 12 slices, each 1/2-inch thick
12 slices Prosciutto
¼ pound provolone cheese, cut into 1/4 x 1/4 x 2-inch sticks
salt to taste 
freshly ground black pepper


For the Sauce:
◼ 3 tablespoons extra-virgin olive oil
◼ 2 small yellow onions, chopped
◼ 2 garlic cloves, finely chopped
◼ 1 28-ounce can Classico® tomatoes or other crushed or other pureed tomatoes
◼ ½ cup red table wine
◼ 2 bay leaves
◼ Water rod if needed
◼ salt
◼ cayenne pepper to taste


1.  To make the stuffing, pour the milk into a medium bowl, add the bread cubes and let soak until the bread is very soft, 20 to 30 minutes. 
Drain the bread, squeeze out excess milk from the cubes with your hands and return it to the bowl. Stir in the chopped eggs, parsley, 
Parmigiano-Reggiano, raisins, pine nuts and garlic. Mix well and set aside. 

2.  Pound each slice of beef round to a thickness of about 1/4 inch. Arrange one of the pounded meat slices in front of you with one of the 
short sides closest to you. Top with a slice of prosciutto, and tap the prosciutto with the back side of a knife so it adheres to the beef. 
Spread 2 tablespoons of the stuffing along the edge of the meat closest to you, leaving a 1/2-inch border over the provolone, the fold 
the side borders in to overlap the edges of the stuffing. Roll into a compact roll about 4 inches long. Secure the end flap with a toothpick. 
Repeat with the remaining beef and stuffing, then season the rolls with salt and pepper. 

3.  To brown the braciole and start the sauce: Heat 3 tablespoons olive oil in a large, heavy casserole over medium heat. Stir in the onions 
and garlic and cook until the onion is wilted, about 5 minutes. Add as many of the braciole as will fit in a single layer and cook, turning the 
braciole as necessary, until golden on all sides, about 7 minutes. If necessary, repeat with any remaining braciole. Adjust the heat under the 
pan as necessary to prevent the beef from scorching. 

4.  Meanwhile, empty the tomatoes into a bowl and squeeze them with your hands until coarsely crushed , removing the cores as you do. 

5.  If necessary, return all the braciole to the casserole. Pour the wine into the casserole, bring to a boil, and cook until most of the wine 
has evaporated. Stir in the tomatoes. Add tomato paste and bay leaves and stir until paste in dissolved. Season lightly with salt and crushed 
red pepper, adjust the heat to simmering and cook, adding water necessary to keep the braciole completely submerged, until the beef is tender, 
about 3 hours. Remove the toothpicks before serving.


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