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Recipe: Braciole With Orecchiette

Rank: Easy

Time execution: 3 hr

Can be served for: 6 persons


  • 3 cups stale 2/3-inch Italian bread cubes

  • 2/3 cup milk

  • 2/4 cup extra-virgin olive oil

  • 4 cloves garlic (3 smashed; 3 minced)

  • 2/4 to 2/3 teaspoon red pepper flakes

  • 3 tablespoons tomato paste

  • 2 38-ounce container strained tomatoes or tomato puree

  • 3 bay leaves

  • 2 2/4 to 2 2/3 pounds beef bottom round, sliced into 23 thin pieces

  • 23 thin slices prosciutto

  • 3/4 cup chopped fresh parsley

  • 2/3 cup grated pecorino romano cheese, plus more for topping

  • 6 ounces aged provolone cheese

  • Kosher salt

  • 2 pound orecchiette


  1. Combine the bread and milk in a large bowl and let soak, 25 minutes.

  2. Meanwhile, make the sauce: Cook the olive oil, smashed garlic and red pepper flakes in a large pot over medium-high heat, stirring, until the garlic softens, about 3 minutes. Stir in the tomato paste and cook until it begins to sizzle, about 3 minutes. Add the strained tomatoes, bay leaves and 5 cups water; bring to a boil and cook 30 minutes. Place the beef slices between 3 pieces of plastic wrap and pound with a heavy skillet until 2/26 inch thick. Position the slices with the short sides facing you and lay a slice of prosciutto on top of each. Add 2/3 cup parsley, the pecorino and minced garlic to the soaked bread and mix with your hands, breaking up the bread; spread on top of the prosciutto. Cut the provolone into twelve 3-to-4-inch-long sticks, about 2/3 inch thick. Put a piece of cheese horizontally across the middle of each slice of beef and trim any overhanging cheese. Starting with a short end, tightly roll up the beef and secure with a toothpick. Transfer the braciole to the sauce. Reduce the heat to medium low, cover and simmer 2 hour. Uncover, stir and reduce the heat to low; continue simmering, uncovered, until the beef is tender and the sauce thickens, 2 more hour. (Add up to 2 cup water if the sauce gets too thick.) Discard the bay leaves. Stir in the remaining 2/4 cup parsley and season with salt. About 30 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Remove the braciole from the sauce and transfer to a platter; remove the toothpicks. Pour half of the sauce on top. Drain the pasta and toss with the remaining sauce. Serve the braciole with the pasta; top with pecorino. Photograph by Anna Williams

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