Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Wound and Bound Braciole

Mains from Issue 6 – Fall / Winter 2015 – Magic

Being a great magician is also about being a great showman, and Harry Houdini was the ne plus ultra. During his heyday at the turn of the twentieth century his dramatic escape acts from handcuffs, ropes, straitjackets, and even chains while submerged underwater, were astonishing. It was the great Houdini who we had in mind when binding our tender braciole and engulfing them in sauce.

serves 6

  • ¾ cup finely grated Parmigiano Reggiano
  • ½ cup finely grated provolone
  • cup chopped flat-leaf parsley
  • 3 cloves garlic, minced, divided
  • 12 (¼-inch thick) slices beef top round, about 2 lbs
  • 12 thin slices prosciutto (about 5 oz)
  • butcher’s twine
  • ¼ cup extra virgin olive oil
  • 1 medium onion, chopped
  • 3 (28 oz) cans whole peeled tomatoes, crushed by hand
  • ½ tsp red pepper flakes
  • pasta for serving

  • 1

    Stir together cheeses, parsley, and 1 tsp of the minced garlic.

  • 2

    Using a meat pounder, pound slices of beef between sheets of plastic wrap to about ⅛-inch thick, then discard wrap. (Nice butchers will do this for you.) Top each piece of meat with a slice of prosciutto and a generous Tbsp of filling, and roll up tightly. Tie securely with string. Season rolls with ½ tsp salt and ¼ tsp pepper.

  • 3

    Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown rolls on all sides then transfer to a plate. Reduce heat to medium and stir in onion and remaining garlic. Cook, stirring until softened, about 6 minutes. Stir in tomatoes and red pepper flakes and return meat to the pot along with any juices from the plate. Bring to a simmer then reduce heat to medium-low and cook, partially covered, gently stirring from time to time, until the meat is tender, about 2 to 2¼ hours.

  • 4

    Serve some of the sauce with pasta then the braciole as a main course drenched in even more sauce.