THE MAGAZINE

Although hardboiled eggs appear in many recipes, I have not included it here. However, my sister-in-law, Clarice adds beaten, raw egg to her delicious version and this works wonderfully to firm up the filling when cooking. When making this version, I often included sausage as well as pieces of boneless breast of chicken and brown them along with the braciole for variety and added flavor in the sauce. Thanks, Clare!!!

• 1 flank steak split horizontally in two pieces
• Sea salt and cracked black pepper to taste
• 3-4 garlic cloves, finely minced
• 2 cups grated Parmesan cheese
• 1-1/2 cups Italian parsley, chopped
• 2 cups breadcrumbs
• 1 or 2 eggs, beaten
• 1/3 cup olive oil
• 1 (28 ounce) can whole tomatoes, crushed by hand,
•        or 3 cups marinara sauce
• 2 to 3 fresh basil leaves torn (optional)
• 1/4 teaspoon red pepper flakes
• Additional salt and pepper to taste

On a cutting board, lay out flank steak and season with salt and pepper. Spread minced garlic over surface. In a bowl, add cheese, parsley, breadcrumbs, egg and additional salt and pepper to taste. Mix well and spread over meat surface. Roll meat in manner of jellyroll and tie with butcher string. In a large pan, heat oil and brown meat on all sides (10 to 12 minutes). Add marinara sauce or tomatoes and additional seasonings. Cover and simmer until tender (1 to 1-1/2 hours). Remove from heat and allow to rest 10 to 15 minutes, cut string before slicing.