Braciole With Orecchiette

  • Level: Easy
  • Total: 3 hr
  • Prep: 30 min
  • Cook: 2 hr 30 min
  • Yield: 6 servings
Save Recipe

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

Directions

  1. Combine the bread and milk in a large bowl and let soak, 15 minutes.
  2. 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
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Braciole

Orecchiette al Ragu di Braciole (Pasta with Beef Ragu and Braciole)

Braciole

Pammie's Braciole

Pammie's Braciole Sandwich

Sunday Gravy with Braciole

Orecchiette Salad with Roast Beef

Roast Prime Rib of Beef with Yorkshire Pudding