(Serves 4-6)
1/2 cup (lightly packed) fresh bread crumbs
1 tblsp fresh basil, minced
1 tsp Italian parsley, chopped
1 tsp fresh thyme, minced
1 tsp fresh sage, minced
2 tblsp pine nuts, crushed lightly
2 cloves garlic, minced
2 tsp virgin olive oil
1/3 cup parmigiano reggiano cheese, grated
1/2 tsp salt
fresh ground pepper to taste
OPTIONAL: 2 or 3 mild Italian sausages (no casing) or a four - eight slices of prosciutto
Your favorite pasta sauce recipe (large batch) enough to cover the braciole and be simmering for 3 or 4 hours.
Have your pasta sauce on the stove and simmering. I use a large pot so it can accommodate as many of the rolls as you've made.
Cut the flank steak into as many or a few bracioles as you need. This means also that you can make one giant one or several smaller ones depending on how your serving.
Mix all the other ingredients together (except the sausage or prosciutto if your using it) and spread evenly over each piece of flank steak. If you find your flank steak requires more filling, by all means create some more and spread.
If you are using the sausage place some now at the bottom of the roll (like a long, yet skinny, hot dog) or if using prosciutto place a slice or two over the spread out mix for each portion.
Roll the steak into a roll, tucking in ingredients from the side as you roll. Tie off with kitchen string. I used 4 -6 wraps for mine.
Heat up a large saute pan to med.-high heat and sear the edges of the roll, all around it and each and every one. Place into sauce after you finish searing.
Making sure there is always sauce covering the braciole, simmer for 3-4 hours. Serve over pasta, or as a nice lunch. Tender soft!