Easy and Delicious
2 SLICES OF FLANK STEAK – pounded thin
1 TSP FRESH PARSLEY – chopped
2 GARLIC CLOVES – minced or mashed
1 TBS PINE NUTS
1 TSP RAISINS – chopped
1 TSP GRATED CHEESE – your favorite
SALT AND FRESHLY GROUND BLACK PEPPER
½ CUP CHOPPED ONIONS
4 TBS EXTRA VIRGIN OLIVE OIL
¼ CUP WHITE WINE – your favorite to drink
3 CUPS SAN MARZANO TOMATOES – pureed in blender
A FEW BASIL LEAVES – torn
Pound the steak until they are thin enough to roll. Spread the parsley, garlic, pine nuts, raisins, grated cheese, salt and pepper evenly onto the steaks. Roll up the meat and then tie each one with string making sure to secure the ends so that the stuffing does not fall out while cooking.
In a pan large enough to hold the braciola, brown the onions in the olive oil until soft. Then add the meat browning all over. When browned, add the wine and cook until the aroma is gone. Add the tomatoes and basil and cook slowly on low heat for at least two hours while occasionally spooning sauce over.
Note: this is a good stand alone dish with a salad. I usually make several and put them in the sauce with my meatballs, etc. My Nonna, Giovanna, who ran the Pensione/Restaurant sometimes made these with pig skins and they were so delicious. I’m fairly certain that my Mother-in law, did the same.