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Italian Braciole
Yield: 4 Servings

1 (2 to 2-1/2 lb) round steak butterflied
grated rind of a lemon
salt and pepper
2 1/2 tsp oregano
1/4 lb prosciutto, thinly sliced
2 cup bread crumbs
1/4 lb parmigiano-reggiano cheese, grated
1/2 cup chopped parsley
1/2 tsp rosemary
1/2 cup flour
1/4 cup olive oil
4 cloves garlic, finely chopped
1 onion, diced
1/2 cup dry red wine
2 cups chopped, canned pear tomatoes with their juice

Open the butterflied steak and, with waxed paper covering it, pound
evenly with a meat mallet until approximately 1/4 inch thick. Rub
the lemon rind, salt, pepper, and 1 1/2 Tsp. oregano into the meat.
Lay the prosciutto slices evenly on the steak. Sprinkle the bread
crumbs, grated Parmesan, & parsley evenly over the prosciutto
slices. Roll the braciole tightly, taking care while rolling to
tuck in both ends so as to hold in the filling while cooking. Tie
the roll with strings at 1 1/2 to 2 in. intervals. Rub the rosemary
between your palms to break it up. Season the flour with the
rosemary, remaining oregano, and salt and pepper. Rub this mixture
onto the surface of the beef roll. In a pan large enough to hold
the roll, heat the olive oil over moderately high heat. Add the
beef roll, turning to brown the entire surface. Add the garlic and
onion and cook until the garlic begins to turn golden brown. Add
the wine and cook for one minute. Add the tomatoes with their juice
and salt and pepper to taste. Cover the pan and simmer over low
heat for 1 to 1 1/2 hours or until very tender when pierced with
a fork. If liquid appears to be diminishing during the cooking,
splash a bit more wine into the pan. Remove from pan and place on
a heated platter. Remove the strings, cut into 1/2 in. thick slices,
pour the tomato mixture over the slices and serve. Note: If serving
cold, place the braciole on a platter, pour the sauce over it,
cover tightly with plastic wrap or foil, and refrigerate. Before
serving, bring to room temperature, remove the strings, and cut
into slices as mentioned previously. The slices can be served on
a bed of lettuce, accompanied by freshly baked bread.


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