The Best Braciole
"This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great. NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)..."
INGREDIENTS
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2/3 cup parmesan cheese, grated
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1/3 cup provolone cheese, grated
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1/2 cup Italian seasoned breadcrumbs
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2 tablespoons parsley, chopped
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1 garlic clove, minced
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4 tablespoons olive oil
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1 teaspoon salt
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1 teaspoon pepper
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1 1/2 lbs flank steaks
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1 cup dry white wine
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3 1/4 cups marinara sauce (can use a jar of sauce)
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