Brucioloni
Ingredients
- 1 2 to 2 1/2-pound flank or round steak, pounded thin
- 4 tablespoons extra virgin olive oil, divided
- 8 slices hard salami
- 6 slices ham
- 6 slices provolone cheese
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup raisins
- 3 garlic cloves, minced
- 1 egg, lightly beaten
- 6 slices bacon, chopped
- 1 cup chopped onions
- 1/2 dry white wine
- 2 28-ounce cans tomato puree
- 2 cups water
- 3 bay leaves
- 1 teaspoon dried basil leaves
- 1/8 teaspoon cayenne pepper
- Salt and black pepper to taste
- Hot cooked pasta, for serving
Instructions
Rub steak with 2 tablespoons olive oil; season generously with salt and black pepper. Layer salami, ham and provolone on steak. Set aside. In a medium bowl, combine bread crumbs, Parmesan cheese, raisins, garlic, egg and reserved 2 tablespoons olive oil. Spread bread crumb mixture evenly over provolone. Roll up meat around stuffing like a jelly roll; tie with kitchen twine to secure. In a large saucepan or Dutch oven, cook bacon over medium heat until fat has rendered, 5-7 minutes. Add brucioloni and cook until browned on all sides, 8-10 minutes. Add onions; cook until tender, about 3 minutes. Add white wine; cook until alcohol evaporates, about 5 minutes. Stir in tomato puree, water, bay leaves, basil, cayenne pepper and salt and black pepper to taste. Lower heat, cover and gently simmer, turning brucioloni occasionally, until meat is very tender, 2 1/2 to 3 hours. Adjust seasonings if necessary. Remove brucioloni from sauce and transfer to a cutting board. Remove twine and cut brucioloni crosswise into 1/2-inch-thick slices. Toss pasta with some of the sauce and top with brucioloni. Serve additional sauce on the side. Serves 6.