Braciole with Orecchiette
An ode to our favorite dish in Puglia, Italy. Thin steak rolled with garlic, parsley, parm, and prosciutto, simmered low and slow in tomato sauce and tossed with orecchiette.
Ingredients
- 1/2 lb flank steak, cut into squares and pounded thin OR 12–15 slices of thin steak
- 12 cloves garlic, 8 minced and 4 sliced
- 1/4 cup parsley, chopped
- About 10 slices prosciutto
- 2 cups freshly grated Parmesan cheese
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 can whole San Marzano tomatoes, smashed
- 1/4 cup water
- 1/2 tbsp Calabrian chili paste or red pepper flakes, optional
- Parmesan rind, optional
- Bunch of basil, optional
- 1 box orecchiette, fresh or Italian made is ideal
- 1/3 cup salty pasta water
- Salt & pepper
- Kitchen string or toothpicks
Preparation
- 1
Pound out your steak extra thin and layer with the 8 cloves minced garlic, parsley, a good amount of grated parmesan, and a slice of prosciutto, then season with salt and pepper. We used kitchen twine to seal them but you can also use 2 toothpicks.
- 2
Add 1/2 tbsp olive oil to a sauce pan on medium heat and sear on all sides (you want some nice browning), then remove and set aside.
- 3
Add the remaining 1/2 tbsp olive oil, then the onions and 4 cloves sliced garlic — sauté for 2 minutes, then add your chilies (if using) and the smashed tomatoes plus 1/4 cup water.
- 4
Gently submerge the seared braciole in the sauce, add a parm rind and a bunch of basil, cover, and simmer on low for 3ish hours or until the beef is fork tender.
- 5
Cook orecchiette in salted water and undercook by 1 minute so it can finish in the tomato sauce.
- 6
Remove the braciole once fork tender, then add the remaining parmesan and 1/3 cup pasta water, transfer the pasta, and let it finish cooking in the sauce.
- 7
Top pasta with braciole (remove string or toothpicks), parmesan, olive oil, and freshly cracked pepper — ENJOY!