Braciole With Calabrian & Sweet Tomato Fennel Spread
2 ¼ flank steak
2 cloves of garlic
2 Tbsp. Italian parsley
1 jar Bellisari’s Calabrian & Sweet Tomato Fennel Spread
1 tsp. kosher salt
½ tsp. pepper
1/3 cup Italian bread crumbs
1/3 cup of grated parmesan cheese
1/3 cup grated provolone cheese
1 cup of white wine
4 Tbsp. of olive oil
Preheat the oven to 350° F.
Place the garlic, parsley, breadcrumbs, parmesan, provolone in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak to enclose the filling completely. Using butcher's twine, tie the steak roll to secure, creating the braciole. Sprinkle the braciole with salt and pepper.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into ½-inch-thick slices. Transfer the slices to plates. Spoon the sauce over the slices and serve.