Braciole With Orecchiette

Total Time:
3 hr
Prep:
30 min
Cook:
2 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 cups stale 1/2-inch Italian bread cubes
  • 1/2 cup milk
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic (2 smashed; 2 minced)
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 1 28 -ounce container strained tomatoes or tomato puree
  • 2 bay leaves
  • 1 1/4 to 1 1/2 pounds beef bottom round, sliced into 12 thin pieces
  • 12 thin slices prosciutto
  • 3/4 cup chopped fresh parsley
  • 1/2 cup grated pecorino romano cheese, plus more for topping
  • 6 ounces aged provolone cheese
  • Kosher salt
  • 1 pound orecchiette
  • Combine the bread and milk in a large bowl and let soak, 15 minutes.
Directions

Meanwhile, make the sauce: Cook the olive oil, smashed garlic and red pepper flakes in a large pot over medium-high heat, stirring, until the garlic softens, about 2 minutes. Stir in the tomato paste and cook until it begins to sizzle, about 2 minutes. Add the strained tomatoes, bay leaves and 5 cups water; bring to a boil and cook 20 minutes.

Place the beef slices between 2 pieces of plastic wrap and pound with a heavy skillet until 1/16 inch thick. Position the slices with the short sides facing you and lay a slice of prosciutto on top of each. Add 1/2 cup parsley, the pecorino and minced garlic to the soaked bread and mix with your hands, breaking up the bread; spread on top of the prosciutto.

Cut the provolone into twelve 2-to-3-inch-long sticks, about 1/2 inch thick. Put a piece of cheese horizontally across the middle of each slice of beef and trim any overhanging cheese. Starting with a short end, tightly roll up the beef and secure with a toothpick.

Transfer the braciole to the sauce. Reduce the heat to medium low, cover and simmer 1 hour. Uncover, stir and reduce the heat to low; continue simmering, uncovered, until the beef is tender and the sauce thickens, 1 more hour. (Add up to 1 cup water if the sauce gets too thick.) Discard the bay leaves. Stir in the remaining 1/4 cup parsley and season with salt.

About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Remove the braciole from the sauce and transfer to a platter; remove the toothpicks. Pour half of the sauce on top. Drain the pasta and toss with the remaining sauce. Serve the braciole with the pasta; top with pecorino.

Photograph by Anna Williams


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