Frank’s passion for pizza ignited at a young age in his birthplace, Sicily. Inspired by his Italian roots, he started crafting pies as a child and eventually created a dedicated space in his backyard to share his pizza-making journey, complete with his handmade pizza oven. His backyard has since become a beloved gathering spot where friends and family come together to savor his delicious creations and enjoy good company. This journey has not only deepened his love for the craft but also connected him with a vibrant community of fellow pizza lovers and food enthusiasts. Instagram @uncle_franks_backyard_pizza
a little bit about the recipe
Tender rolled beef filled with flavor, perfect for a hearty, family-friendly meal.
TOTAL: 1h 50m
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directions
For the Bread Crumb Mixture
Prepare Bread Crumb Mixture:
In a bowl, combine bread crumbs, olive oil, parsley, garlic, truffle cheese, Parmesan, basil, Italian seasoning, chili flakes, oregano, onion powder, sea salt, and black pepper. Mix well.
For the Beef Rolls
Assemble Beef Rolls:
Lay out each slice of top round beef. Place a slice of prosciutto on top, followed by a layer of the bread crumb mixture. Roll each tightly and secure with toothpicks.
Sear the Beef Rolls:
Heat olive oil in a medium pot over medium heat. Add the beef rolls and sear for 1 minute per side until browned. Remove from the pot and set aside.
For the Sauce + Cooking
Make the Sauce:
Add more olive oil to the pot if necessary. Sauté the diced onion for 1 minute, then deglaze with red wine, scraping up browned bits. Stir in the tomato sauce.
Simmer the Braciole:
Return the beef rolls to the pot, ensuring they are fully covered in the sauce. Cover and let simmer for 30-40 minutes until the beef is tender.
Serve:
Spread some of the tomato sauce on a plate, arrange the beef rolls on top, and garnish with grated Parmesan and dried parsley.
A mix of green herbs with fine specks, this robust, savory Italian Seasoning Classic blend enhances traditional Italian dishes, perfect for adding depth to sauces, meats, and pastas.
These hot crushed red pepper flakes are bright red and are slightly larger than their mild counterpart. They have a pungent, spicy aroma and an intense, spicy flavor.
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
Dried parsley's subtle, muted flavor is best used as support for other herbs and spices and when the herb has time to infuse into the dish. Combine it with oregano and garlic for meatballs, stews, and vinaigrettes.
