Braciola

Name: Braciola
Yield: 4 main-course servings
Ingredients: 2/3 cup grated Pecorino Romano cheese; 1/3 cup grated Provolone cheese; 1/2 cup dried Italian-style bread crumbs; 2 tablespoons chopped fresh flat-leaf parsley; 1 garlic clove, minced; 4 tablespoons olive oil; 1 flank steak (1 1/2 pounds); 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1 cup dry white wine; 3 1/4 cups Marinara Sauce (page 59)

December 9, 2011

The word braciola is used in different regions of Italy to describe different cuts of meat. But in southern Italy, braciola refers to a dish where a slice of meat is topped with different ingredients and rolled up and baked. It’s moist, rich, and very flavorful, and it’s actually easy to make, although not quick: In order to make this cut of meat moist and tasty, it needs a good amount of oven time. I like to serve it at holiday dinner parties or for Sunday supper. You will need kitchen twine to tie the rolled flank steak.

Cooks' Note

You can be creative with the flavorings. You can substitute mozzarella or even fontina or Gorgonzola; you can also use whatever herbs you like. Make this dish your own—that’s what makes cooking so much fun.

Recipe notes

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Eggplant Roasted in Satay Sauce

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Tater Tots Tossed in Date Butter

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.