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My Aunt Florence Sica’s Braciole

EQUIPMENT: 13inch French skillet, Kitchen Machine food cutter,


  • 8 thinly sliced NY Strip about 10inches long
  • ¼ cup toasted Pinoli pine nuts
  • ½ cup arugula
  • ½ cup fresh parsley
  • 4-5 roasted garlic cloves
  • 1 cup grated Pecorino Romano
  • 1-2 teaspoons olive oil
  • 1 cup dried Italian-style bread crumbs
  • 8 prosciutto sliced thin
  • 8 provolone sliced thin
  • 16 green Italian olives
  • 2 tablespoons butter
  • 1 cup dry white wine

To prepare the pesto stuffing, combine the pine nuts, arugula, parsley, in a food processor and pulse until coarsely chopped. Add the roasted garlic, ½ cup of cheese, and olive oil and process until fully incorporated and smooth. Set aside.

Top each strip steak with a slice of prosciutto, sprinkle with bread crumbs, and top with a slice of provolone. Spread a thin layer of the pesto stuffing down the center of each Braciole and roll tightly. Fasten the ends of the rolled meat with olives and plain toothpicks.

Heat the French skillet over high heat 450°F (232°C) or max sear 575°F (302°C). Set the Braciole into pan and brown on all sides, 8-10 minutes. Remove the meat from the pan. Add butter to the pan to melt, and deglaze the pan with wine. Reduce wine 1 minute, then stir in tomato sauce. Set Braciole back into sauce and reduce heat to medium low or simmer 180-220˚F (80-105˚C)

Cover pan and open the vent. Simmer Braciole in sauce about 20 minutes. Transfer to a platter or serving dishes, removing toothpicks. Pour pan gravy over the Braciole, tops with grated cheese, and serve.