Braciole with Herb and Fontina Filling
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.
Keywords
- Main Courses
- Italian
- Europe
- Beef
- Meat
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Cooking tools:
- Dutch oven
- Meat pounder
- Chef's knife
- Cutting board
- Plastic wrap
- Butcher's twine
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Tongs
- Plate
- Serving platter
- Wooden spoon
- Kitchen shears
- Stove
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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