My husband was a Culinary Institute of America graduate out of Hyde Park, New York. One of his favorite comfort foods was a twist on an Italian classic the braciole. Please enjoy this culinary masterpiece.
INGREDIENTS:
2 cups cubed day-old Italian bread
1 cup milk
½ cup chopped Italian Parsley
½ cup grated Romano Cheese
4 garlic cloves, slivered
½ lb capicola, diced
½ cup pine nuts, toasted
½ cup golden raisins, soaked in warm bourbon to rehydrate then drained
salt & freshly ground black pepper
Olive oil
4 lbs beef, flank steak or favorite cut sliced thinly
4 hard boiled eggs, shelled and crumbled
1 cup marsala wine, for braising
Sauce:
3 TBSP olive oil
¼ cup onion, diced
1 TBSP garlic, chopped
½ pound mushrooms, sliced
3 TBSP flour
Left over Wine from braising1½ Cup beef stock
Salt and pepper to taste
Directions:
Soak the bread in milk for 5 minutes. Squeeze out the excess milk and pit in a mixing bowl.
Add parsley, cheese, garlic, copicola, pine nuts, eggs, and raisins. Season with salt and pepper. Drizzle with olive oil and mix thoroughly.
Set the beef on a piece of plastic wrap and cover with another piece. Using a mallet flatten the beef to 1/2-inch thick; cautious not to tear.
Remove top wrap and rub with olive oil, salt and pepper. Evenly spread the stuffing over the meat, leave a 1-inch border all around. Roll up like a jellyroll log, using the plastic wrap.
Tie the roll with kitchen string to secure.Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the beef rolls on all sides.
Deglaze pan with marsala wine. Cover the pan and gently simmer for about 1 hour until tender.
Remove beef rolls, cover in foil, and place in warm oven to finish sauce.
Add olive oil to a separate heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender.
Add flour and cook about 1 minute then deglaze pan with Marsala wine from braising.
Add beef stock and cook until thick and flavors are blended.
To serve, remove the strings from the beef and cut into 1-inch slices. Arrange on plate and top with sauce.
Serves well with wild rice, smashed garlic potatoes, or butter noodles.
