Beef Braciole with Parmesan and Prosciutto for Gallo #SundaySupper

Happy #SundaySupper! love participating in “theme” events and today is especially fun because we are paired up with Gallo Family Vineyards!

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

You can imagine my happiness when I received 2 bottles of wine at my door. I love, love cooking with wine and really feel it gives dishes such abundant flavor. My favorite dish to use wine in is in a good hearty red pasta sauce. Every time I make a sauce, wine is always on the ingredient list. The flavor reduces and thickens with other aromatics and really offers amazing layered flavor.

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

I was gifted with both Gallo Family Vineyards’s  sweet white wine and Merlot, and being the red girl that I am, couldn’t wait to pop open the Merlot. I was already dreaming about this braciole recipes for weeks and knew it would be the perfect match to a hearty Sunday dinner. Every Sunday, Joe and I make it important to stay home and cook a meal together, usually Italian because it’s our favorite. We sip wine and prep our ingredients. Sip more wine and attempt to cook while laughing at each other and old stories. This is why I love cooking dinners at home. Spending them with my husband in the most connecting way.

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

So let’s talk about Braciole. This is an Italian dish where meat is rolled up with other flavors and stuffing ingredients. I used a 2lb flank steak and pounded it out to even the thickness, but cutlets work just as well. I made a filling of caramelized onions and garlic, prosciutto, breadcrumbs, Parmesan, egg and fresh herbs and rolled the filling into the steak. Then once the meat is seared, I used the delicious meat drippings to make a fabulous deep red sauce. It was pure heaven. The meat slowly braised in the sauce and was the perfect accompaniment to a good glass of wine.

Method:

1) first caramelize onions and garlic in olive oil. When done, add to a bowl.

2) Make the filling by combining the onions and garlic,  prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

3) Remove flank steak from package and lay between 2 pieces of plastic wrap. Use a meat mallet (or anything hard) and pound the flank so the width is even.

 4) Remove the plastic wrap and place the filling evenly on the steak.

 

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

5) The begin to roll the steak, making sure the filling is tight inside. Once rolled, use butcher string to tie the steak in several places so that it is as even in shape as it can be. Season with salt and pepper.

 

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

6) In a large dutch oven or pot, drizzle with olive oil and sear the braciole on all sides. Once seared, remove to a plate.

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

7) To the same pot, add chopped onions, garlic, dried oregano, red pepper flakes and sauté until onions are translucent. Add tomato paste and stir to combine. Then add 1 cup of Gallo Merlot and deglaze while using a wooden spoon to scrape the bottom. The wine should reduce by half and thicken.

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

8) Add crushed tomatoes to the pot and season with salt and pepper. Add the braciole (with any juices that have accumulated) into the tomato sauce and cover the pot, leaving a small opening. Allow the sauce to come to a boil and then reduce to a slow simmer. Allow to cook for about 1 hour to 1 hour and 20 minutes. When done, the meat should slice easily and tender.

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

9) When done, slice meat and serve with pasta and additional sauce. Garnish with fresh parsley and basil.

Braciole for Gallo #SundaySupper

15 minutes

1 hour, 20 minutes

1 hour, 25 minutes

Yield: 6-8 servings

Serving Size: 2 thin slices of Braciole with sauce

Ingredients

  • 2 lb flank steak
  • 1/4 onion, chopped
  • 1 garlic clove, chopped
  • 4 oz Prosciutto, roughly chopped
  • 1 egg
  • 1/4 cup Parmesan cheese, grated
  • 1/2-1/4 cup Breadcrumbs
  • Small bunch of fresh basil, chopped
  • Small bunch of parsley, chopped
  • Salt and pepper, to taste
  • Marinara Sauce
  • 2 32oz cans of crushed tomatoes
  • 2 garlic cloves, chopped
  • 1/2 onion, chopped
  • 1 Tb tomato paste
  • 1 cup Gallo Merlot
  • 1 Tb dried oregano
  • 1 tsp red pepper flakes
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • Fresh parsley and basil, chopped for garnish
  • Additional tools
  • Butcher string

Instructions

  1. First caramelize onions and garlic in olive oil. When done, add to a bowl.
  2. Then, make the filling by combining onions and garlic, the prosciutto, egg, breadcrumbs, fresh herbs and Parmesan. Mix together and set aside.
  3. Remove flank steak from package and lay between 2 pieces of plastic wrap. Use a meat mallet (or anything hard) and pound the flank so the width is even.
  4. Remove the plastic wrap and place the filling evenly on the steak.
  5. The begin to roll the steak, making sure the filling is tight inside. Once rolled, use butcher string to tie the steak in several places so that it is as even in shape as it can be. Season with salt and pepper.
  6. In a large dutch oven or pot, drizzle with olive oil and sear the braciole on all sides. Once seared, remove to a plate.
  7. To the same pot, add chopped onions, garlic, dried oregano, red pepper flakes and sauté until onions are translucent. Add tomato paste and stir to combine. Then add 1 cup of Gallo Merlot and deglaze while using a wooden spoon to scrape the bottom. The wine should reduce by half and thicken.
  8. Add crushed tomatoes to the pot and season with salt and pepper. Add the braciole (with any juices that have accumulated) into the tomato sauce and cover the pot, leaving a small opening. Allow the sauce to come to a boil and then reduce to a slow simmer. Allow to cook for about 1 hour to 1 hour and 20 minutes. When done, the meat should slice easily and tender.
  9. When done, slice meat and serve with pasta and additional sauce. Garnish with fresh parsley and basil.

This recipe makes a huge pot of sauce and a lot of braciole. Serve with your favorite pasta. It also tastes better a day or 2 later.

http://littleferrarokitchen.com/2014/03/braciole-sundaysupper/

 

Braciole for Gallo #SundaySupper via LittleFerraroKitchen.com

 

Please be sure to follow Gallo Family Vineyards on Facebook, Twitter, Instagram, and YouTube. And their website has information on all Gallo Family wines, a store locator, and pairing guides.

And please check out what the other Sunday Supper’s made with their Gallo wines!

Brunch:

Mains and Sides:

Beverages and Desserts:

Read more at http://magnoliadays.com/2014/merlot-cherry-cupcakes-sweet-white-frosting/#hfqClRPE0XP7gG8h.99

 

Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

And check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Comments

  1. says

    Braised meat is so delicious. I also love staying home and cooking dinner with my husband over a bottle of wine. It’s a great way to connect, it’s cheaper then going out, and it’s always better.

  2. says

    I never really knew what went into braciole…until now! Looks and sounds amazing and it is now definitely on my “to-make” list. Anything made with flank steak is guaranteed to be super good!

  3. says

    Ok first: stunning photos! Looooove. But second, I love your Sunday tradition. I want to do that when I get married (or before haha, no need to get married for this). Sunday afternoon drinking wine and meal prepping. That sounds wonderful!

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