Beef Braciole with Provolone | culture: the word on cheese
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Beef Braciole with Provolone


Cook a springy provolone recipe today.

Braciole is an Italian-American dish of flattened beef that’s rolled with provolone, prosciutto, garlic, parsley, and breadcrumbs, then braised in tomato sauce. Called involtini, or “little bundles,” it originated in southern Italy, where family variations have been passed down for generations. Today, it’s a classic Sunday supper, traditionally served over pasta or creamy polenta.

Beef Braciole with Provolone

Andrea & Paul Bartholomew
Servings 8

Ingredients
  

  • pounds flank steak
  • ½ cup breadcrumbs
  • ½ cup grated parmesan cheese
  • 4 cloves garlic finely chopped
  • ¼ cup fresh chopped parsley
  • 6 slices prosciutto
  • 6 slices provolone
  • 4 tablespoons olive oil
  • 1 cup dry red wine
  • 1 28-ounce can crushed tomatoes
  • ½ cup whole fresh basil leaves
  • Kosher salt and freshly ground black pepper to taste
  • Freshly cooked pasta or polenta

Instructions
 

  • Lay the flank steak on a sturdy work surface and pound with a meat tenderizer or a rolling pin until ½-inch thick.
  • Combine the breadcrumbs, parmesan, garlic, and parsley in a small bowl and set aside.
  • Lay the prosciutto in the center of the beef, followed by the provolone. Evenly spread the breadcrumb mixture on top, then roll the beef into a log shape. Secure with 5 to 6 pieces of kitchen twine.
  • Warm olive oil in a large Dutch oven over medium heat. Add the braciole and sear on all sides, carefully rolling until browned, about 3 minutes. Add red wine and simmer until it reduces slightly, about 3 minutes. Add crushed tomatoes and basil, and season with salt and pepper to taste. Stir to combine. Cover and simmer for one hour, or until the beef is tender.
  • Remove the basil leaves, then transfer the braciole to a cutting board and remove the twine. Slice the braciole and serve hot, topped with the sauce over pasta or polenta.

Andrea and Paul Bartholomew

Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.

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