Braciole

foodandwine.com

Lweth

subheading: Tomato Sauce:

10 medium garlic cloves, peeled

¾ cup loosely packed fresh basil leaves, plus small basil leaves for garnish

½ cup extra-virgin olive oil

¼ teaspoon crushed red pepper

½ cup (4 ounces) unsalted butter

1 medium (10 ounces) yellow onion, peeled and halved lengthwise with root end intact

2 ( 28-ounce) cans crushed San Marzano tomatoes or whole peeled tomatoes, hand-crushed

1 cup water

1 (3-inch) Parmigiano-Reggiano cheese rind

1 ½ teaspoons kosher salt

subheading: Braciole:

2 tablespoons unsalted butter

1 cup panko (Japanese-style breadcrumbs)

2 teaspoons fresh thyme leaves

1 tablespoon plus ¼ teaspoon kosher salt, divided

2 (1 ½ pound each) flank steaks, butterflied and pounded ¼-inch thick

2 teaspoons black pepper, divided

4 ounces thinly sliced prosciutto (about 8 slices)

¼ cup toasted pine nuts

¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish

3 tablespoons finely chopped garlic

2 ¼ ounces Parmigiano-Reggiano cheese, grated (about ½ cup plus 1 tablespoon)

2 ¼ ounces pecorino Romano cheese, finely shredded (about ½ cup plus 1 tablespoon)

3 tablespoons olive oil

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