The Pioneer Woman Tasty Kitchen
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Braciole with Orecchiette

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Level: Easy

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Description

This steak is rolled up with prosciutto, cheese and garlic seasoned breadcrumbs then nestled in a bed of rich tomato sauce and orecchiette (my new most favorite) pasta. I love how the sauce gets caught between the noodles that piggy-back on each other.

Ingredients

  • 2 cups Stale 1/2-inch Size Italian Bread Cubes
  • ½ cups Milk
  • ¼ cups Olive Oil
  • 1  Onion, Chopped
  • 4 cloves Garlic, Minced, Divided
  • ¼ teaspoons Red Pepper Flakes
  • Salt And Pepper
  • 4 Tablespoons Tomato Paste
  • 1 cup Red Wine
  • 28 ounces, weight Canned Whole Tomatoes
  • 2 cups Water
  • 2  Bay Leaves
  • 1-¼ pound Beef Bottom Round Steak, Thin Cut And Sliced Into 6 Pieces
  • 6 slices Prosciutto Thinly Sliced
  • ½ cups Chopped Fresh Parsley, Divided Use
  • ⅓ cups Grated Pecorino Romano Cheese, Plus More For Topping
  • 4 ounces, weight Aged Provolone Cheese
  • 1 pound Orecchiette Pasta

Preparation

Combine the bread and milk in a large bowl and let it soak for 15 minutes.

Heat up the olive oil in a large pot over medium heat. Add onion, half the garlic, red pepper flakes, and salt and pepper. Cook until onions start to soften. Stir in the tomato paste and cook until it begins to sizzle, about 2 minutes. Stir in the wine and continue to cook 2-3 minutes. Add the can of tomatoes, breaking them up with a wooden spoon as you add them. Add water and bay leaves. Bring to a boil, reduce heat and simmer 20 minutes.

Place the beef slices between 2 pieces of plastic wrap or parchment paper and pound with a heavy skillet or kitchen mallet until 1/16 inch thick. Position the slices on your work surface with the short sides facing you and lay a slice of prosciutto on top of each.

Add 1/4 cup of parsley, the pecorino, remaining minced garlic and a pinch of salt and pepper to the soaked bread and mix with your hands, breaking up the bread. Spread a layer of the breadcrumb mixture on top of the prosciutto.

Cut the provolone into six 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 it closed with a toothpick.

Transfer the braciole to the sauce (make sure braciole is nestled down in the sauce). Bring up to a boil then reduce heat, cover the pot and simmer for 1 hour. Uncover, stir and 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 taste for seasoning adding salt and pepper if needed.

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 some of the sauce on top. Drain the pasta and toss with the remaining sauce. Serve the braciole with the pasta, topped with more pecorino.

One Comment

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Profile photo of adeline

adeline on 4.3.2013

This looks and sounds amazing….I think I could eat it for b’fast !
Thanks

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