Monday, October 22, 2007

Muffuletta-Syle Braciola

Prep Time: 30 minutes
Cook Time: 1 hr. 25 min.
Serves 6

1 c. grated pecorino-romano cheese (I used parmesan)
1/2 c. bread crumbs
1 egg, lightly beaten
3 cloves garlic, 2 smashed and 1 finely chopped
2 T. chopped flat-leaf parsley, plus more for serving
2 T. extra virgin olive oil, plus more for rubbing
One 2 1/4 lb flank steak, pounded into a 1/2-inch-thick rectangle
Salt and black pepper
8 slices ham
16 slices salami
8 slices mortadella
6 slices provolone cheese
1/4 lb bacon, chopped
1 small onion, chopped
1 c. dry white wine
One 26-ounce box chopped tomatoes
1 t. crushed red pepper

In a medium bowl, combine half the pecorino-romano with the bread crumbs, egg, chopped garlic, parsley and 2 T olive oil; set aside.

On a work surface, rub the flank steak with olive oil; generously season with salt and black pepper. Layer the ham, salami, mortadella dn provolone, leaving a 1/2-inch border. Spread the reserved bread crumb mixture evenly over th eprovolone. Foll up the steak, jelly-roll style, to enclose the filling, then tie the roll in several places to secure the filling. Set aside.

In a large, ovenproof pot, cook the bacon over medium heat until the fat has rendered, about 7 minutes. Add the smashed garlic and the onion and cook until softened, about 3 minutes. Using a slotted spoon, transfer the bacon and onions to a bowl. Add the reserved meat roll to the pot and cook, turning, until browned on all sides, about 10 minutes. Add the wine and cook until reduced by half, about 10 minutes. Stir in tomatoes, crused red pepper and reserved bacon-onion micture. Lower the heat, cover and simmer until cooked through, about 1 hour. Season to taste with salt and black bepper. Transfer the meat to a platter and let stand for about 15 minutes. To serve, thinkly slice the braciola diagonally. Top each serving with the sauce and sprinkle with parsley and pecorino-romano.