Braciole

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subheading: GATHER YOUR INGREDIENTS:

7 tablespoons extra-virgin olive oil, divided

10 garlic cloves, minced, divided

3 anchovy fillets, rinsed and minced

2 teaspoons grated lemon zest

⅓ cup plus 2 tablespoons chopped fresh basil, divided

⅓ cup minced fresh parsley

⅓ cup grated Pecorino Romano cheese, plus extra for serving

⅓ 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

½ teaspoon pepper

1 large onion, chopped fine

¼ teaspoon red pepper flakes

¼ cup tomato paste

¾ cup dry red wine

1 (28-ounce) can crushed tomatoes

2 cups beef broth

View Nutritional Information i

subheading: KEY EQUIPMENT:

The Best Chef’s Knives for $75 or Less

The Best Large Dutch Ovens

subheading: BEFORE YOU BEGIN:

Cut sixteen 10-inch lengths of kitchen twine before starting the recipe. You can substitute sharp provolone for the fontina, if desired. For the most tender braciole, be sure to roll the meat so that the grain runs parallel to the length of the roll. Serve the braciole and sauce together, with pasta or polenta, or separately, as a pasta course with the sauce followed by the meat.

Directions at americastestkitchen.com

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