Italian-American Beef Braciole

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Carl

subheading: For the Braciole:

½ cup panko breadcrumbs (about 1 ¼ ounces; 40g)

¼ cup grated Parmigiano-Reggiano cheese (2 ounces; 55g)

1 loosely packed cup flat-leaf parsley leaves and tender stems (½ ounce; 15g), finely chopped

¼ cup (20g) pine nuts, lightly toasted and roughly chopped

2 tablespoons (30ml) extra-virgin olive oil

1 medium garlic clove (5g), minced

¾ teaspoon freshly ground black pepper, divided

¼ teaspoon red pepper flakes

1 ½ pound (675g) top round beef roast, or 6 store-bought pre-sliced thin (¼- to ⅛-inch-thick) top round steaks (about 1 ½ pounds; 675g) (see notes)

¾ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

6 large, thin slices prosciutto (about 4 ounces; 115g)

subheading: For the Sauce:

2 tablespoons (30ml) extra-virgin olive oil

1 small yellow onion, diced (4 ounces; 115g)

½ teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume

3 medium garlic cloves (15g), minced

½ cup (120ml) dry white wine

One 28-ounce (794g) can whole peeled tomatoes, crushed by hand into ½-inch chunks

1 ½ cups (240g) water

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