Yaya'S Braciole For Any Day

• Stuffing mix
• 3/4 cup fresh bread crumbs
• 1/3 cup grated Provolone,
• 1/3 cup grated Pecorino Romano
• 1/3 cup grated Parmigiano Reggiano
• 1 tablespoon 2 fat cloves of garlic, finely minced
• 2-3 tablespoons fresh parsley
• 1 teaspoon each fresh rosemary, thyme, and oregano, minced
• 1/2 teaspoon or fresly grated lemon zest
• 1 teaspoon freshly ground pepper
• 3 pieces slices capacole, finely diced
• 3 pieces small slices mortadella, finely diced
• 3 pieces sliced sandwich pepperoni, finely minced
• 4 pieces slices prosciutto or enough for a layer over the flank steak
• 1/4 cup toasted pine nuts roughly chopped
• 4-5 tablespoons EVOO to moisten stuffing blend and drizzle over stuffing layer before rolling
• 1/4 cup or so red or white wine to moisten crumbs
• 1 1/2-2 pounds butterflied and pounded to an even thickness
• Saucing the braciole

1. Prepare and blend all of the stuffing ingredients and season to taste keeping in mind that the meats and cheeses offer some salt to the recipe. Most of the time I am up to 1 cup of the cheeses for my taste.
2. Lay the flank steak out and season with pepper and a layer of prosciutto and some freshly ground pepper. Start laying the stuffing on top at about 1/2 inch from the edge until the steak is covered, pressing the stuffing down as you go. Drizzle with EVOO, roll and tie the flank stuffed roll. Season with salt and pepper.
3. Sear the braciole on all sides and add it to a simmering pot of marinara sauce of your choice. Simmer for at least 2 hours. Remove from sauce, remove string, slice, and serve with more sauce.rnrnI happen to have about 20 lbs of tomatoes that will be made into our favorite version for the braciole and sausages.
4. It has been so hot this summer so I have used a slow cooker for several dishes that I would normally turn on the oven for and today, braciole in the slow cooker, cooking time increased to 6 hours. I defrosted the sauce and heated it, placed some in the ceramic insert, browned the braciole and added it to the sauce in the slow cooker insert. Then deglaze the cooking pan with red wine, reduce slightly and pour over the braciole. Add about two cups sauce, cover and cook about 6 hours, turning 4 times.

stuffing mix, bread crumbs, grated provolone, romano, garlic, fresh parsley, fresh rosemary, lemon zest, freshly ground pepper, capacole, mortadella, sandwich pepperoni, layer, nuts, moisten stuffing blend, red, braciole

Taken from food52.com/recipes/13424-yaya-s-braciole-for-any-day (may not work)