A traditional dish in Southern Italy, braciole are beefy rolls filled with a savory stuffing and served in a hearty wine and tomato sauce.My version includes a bread stuffing filled with bits of spicy capocollo and sharp provolone cheese, which melts into the stuffing for a delicious contrast with the robust sauce.Round steak, which is very lean, is the perfect cut of meat for this dish. Look for thinly sliced round steaks, which are sometimes called “minute steaks” because they cook quickly.
SERVES: 8
INGREDIENTS:
STUFFING:
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- 2 cups fresh bread crumbs
- 6 thin slices capocollo, finely chopped (see note)
- 3 ounces sharp provolone cheese or asiago, cut into 1/2-inch dice
- 6 fresh sage leaves, finely chopped
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 large egg, lightly beaten
STEAKS AND SAUCE:
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- 8 round steaks, about 1/2 inch thick and 6 inches across (between 1 and 2 pounds total)
- 2 teaspoons salt, plus more if needed
- 1 teaspoon freshly ground black pepper, plus more if needed
- 2 tablespoons extra-virgin olive oil
- 2 large sweet onions, such as Vidalia, finely chopped
- 2 garlic cloves, sliced
- 1 teaspoon dried oregano
- 1 cup full-bodied red wine, such as Chianti, Zinfandel, or Barolo
- One 28-ounce can crushed tomatoes with their juice
- 2 tablespoons balsamic vinegar
INSTRUCTIONS:
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- To make the stuffing: In a large mixing bowl, combine all the ingredients and stir until well combined.
- To make the steaks and sauce: Lay the steaks on a cutting board and sprinkle evenly with the salt and pepper. Spread 1 to 2 tablespoons of the stuffing over a steak. Beginning with a long side, roll up the steak, folding in the sides to form a compact package. Secure with silicone bands or toothpicks. Repeat with the remaining steaks and stuffing.
- Heat the oil in the pressure cooker over medium-high heat. Add the onions, garlic, and oregano and sauté for 2 minutes, or until the onions begin to soften. Add the wine and bring to a boil. Pour in the tomatoes and arrange the rolls in the sauce. Lock the lid in place and cook at high pressure for 25 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the rolls and transfer to a cutting board. Skim off any excess fat from the sauce, add the vinegar, and bring to a boil. Taste the sauce for seasoning and add more salt and pepper if necessary. Remove from the heat. Remove the toothpicks or silicone bands from the rolls and cut each in half to expose the filling. Arrange 2 halves in a pool of sauce on each plate.
NOTE:
- Capocollo is a spicy Italian ham.
- It is sold in most full-service delis in large supermarkets and at Italian grocery stores.
- For a less spicy filling, try prosciutto or your favorite baked ham.
