Recipe Details

Ingredients

• For the Braciole:
• 1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40g) 
• 1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55g)
• 1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15g), finely chopped
• 1/4 cup (20g) pine nuts, lightly toasted and roughly chopped
• 2 tablespoons (30ml) extra-virgin olive oil
• 1 medium garlic clove (5g), minced
• 3/4 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon red pepper flakes
• 1 1/2 pound (675g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675g) (see notes)
• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 
• 6 large, thin slices prosciutto (about 4 ounces; 115g)
• For the Sauce:
• 2 tablespoons (30ml) extra-virgin olive oil
• 1 small yellow onion, diced (4 ounces; 115g)
• 1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume
• 3 medium garlic cloves (15g), minced
• 1/2 cup (120ml) dry white wine
• One 28-ounce (794g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks
• 1 1/2 cups (240g) water

Description

1. Arrange oven rack in middle position and preheat oven to 350°F (175°C).

2.  For the Braciole: In a medium bowl, add breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes and stir until well combined. Set aside.

3. If using a top round roast, slice roast into six 1/2 -inch slices. If using pre-sliced beef, skip to Step 5.

4. Lay steak slices 3 inches apart on a cutting board and cover with plastic wrap. Using meat pounder, flatten slices into rough rectangles measuring no more than 1/4 inch thick.

5. Sprinkle both sides of steaks with salt and remaining 1/2 teaspoon black pepper. Spread the reserved breadcrumb mixture evenly over steaks, then place 1 slice of prosciutto over each breadcrumb-topped steak, folding prosciutto to fit and pressing firmly into steak. Being careful to keep filling in place and starting from a short end of each steak, roll each steak to form a small bundle. Tie each bundle with 2 pieces of kitchen twine to secure

6.