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16 FOUR SEASONS BREEZE | DECEMBER 2022 • 1/2 cup Italian-style bread crumbs • 2/3 cup grated Parmesan- Romano, plus additional for serving • 1/2 cup grated Provolone • 1 clove garlic, minced • 2 Tablespoons chopped fresh Italian parsley leaves • 4 Tablespoons extra virgin olive oil, divided • Salt and freshly ground black pepper • 1 beef flank steak, about 1-1/2 pounds • 1 cup dry white wine • 30-ounce jar marinara sauce Special equipment: kitchen twine 1. In a medium bowl, mix together the breadcrumbs, cheeses, garlic and parsley. Set aside. 2. Lay the flank steak on a work surface and trim off any excess fat. Pound meat to 1/2-inch thickness, if needed. Rub 1 Tablespoon olive oil over top surface of meat, then sprinkle with salt and pepper. Spread the breadcrumb mixture evenly over the top of the steak. Press down on the mixture. Starting at the smaller end, roll up tightly, jelly roll fashion. Tie off with three to four pieces of kitchen twine to secure. 3. Preheat the oven to 350 degrees. 4. Heat the remaining 3 Tablespoons of olive oil in a heavy- bottom oven-proof pan or Dutch oven over medium high heat. When the oil is shimmering, add the braciole and cook until browned on all sides, about 8 to 10 minutes. Add the wine and bring to a boil. Scrape the browned bits off the bottom of the pan, mixing in with the wine. Stir in the marinara sauce, bring to a boil. Remove from heat. Turn braciole over to coat all sides with sauce. Cover pan loosely and place in preheated oven. Bake for one hour or until the meat is almost tender, basting every 30 minutes. When nearly done, remove cover, baste again and cook uncovered for an additional 30 minutes or until tender. 5. Remove the meat from the sauce. Cut off the strings and slice meat into 1/2-inch slices. Spoon the sauce onto a deep rimmed serving platter. Place the meat slices on top of the sauce. Sprinkle Parmesan over the top of the meat. Serving suggestions: Serve over cooked pasta, or with roasted vegetables and mashed potatoes. BRACIOLE A friend from a large Italian family gave me this recipe for braciole (brah-chee-oh-la) years ago. She said the dish was served for special occasions, such as birthdays and holidays in their home. Her family recipe called for flank steak, because, back then, it was a cheap cut of meat. I used flap meat which is similar and is cut from the same area. Other common meats used are veal, pork, chicken breasts and top round. This is an ideal dish for a tough cut of meat because it simmers in a sauce until tender. It also looks extravagant when served. Serves 4; Preparation time: 30 minutes; Cook time: 1 hour, 40 minutes; Total time: 2 hours, 10 minutes INGREDIENTS DIRECTIONS

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