Braciole With Orecchiette (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 6 |
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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 |
combine the bread and milk in a large bowl and let soak, 15 minutes. |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Photograph by Anna Williams
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