First course: Brasciola

March 4, 2004

This braised meat is rolled and filled with an egg stuffing and served in a red sauce.

FOR THE BRASCIOLA

2 pounds of flank steak, pounded flat

4 cloves of garlic, minced

1/4 cup of parsley, chopped

1/2 cup of Pecorino Romano, grated

1 small red onion, chopped

3 hard-boiled eggs, chopped

3 fresh basil leaves, torn

1. Preheat oven to 325.

2. Roll ingredients in meat and tie with a string. Set aside.

FOR THE SAUCE

2 tablespoons olive oil

2 cloves of garlic, minced

1 cup of red wine

1/2 cup of tomato sauce

1/2 cup beef broth

1. In a frying pan, saute minced garlic in olive oil. Add the brasciola and sear on all sides.

2. Deglaze the brasciola with red wine for 3-5 minutes. Put brasciola and glaze in a casserole dish, add the tomato sauce and the beef broth.

3. Put covered casserole dish in oven and braise for 2 hours.

4. Serve with Chianti Classico.