https://pantuso.com/tags/serious_eats/ Recent content in Serious_eats on Joe Pantuso Hugo en-us Thu, 01 Jan 2026 00:00:00 +0000 https://pantuso.com/recipes/beef-braciole/ Thu, 01 Jan 2026 00:00:00 +0000 https://pantuso.com/recipes/beef-braciole/ <p>Prep 20 mins Cook 3 hrs Total 3 hrs 20 mins Serves 4 to 6</p> <p><strong>For the Braciole:</strong></p> <ul> <li>1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40g) </li> <li>1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55g)</li> <li>1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15g), finely chopped</li> <li>1/4 cup (20g) pine nuts, lightly toasted and roughly chopped</li> <li>2 tablespoons (30ml) extra-virgin olive oil</li> <li>1 medium garlic clove (5g), minced</li> <li>3/4 teaspoon freshly ground black pepper, divided</li> <li>1/4 teaspoon red pepper flakes</li> <li>1 1/2 pound (675g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675g) (see notes)</li> <li>3/4 teaspoon kosher salt</li> <li>6 large, thin slices prosciutto (about 4 ounces; 115g) <strong>For the Sauce:</strong></li> <li>2 tablespoons (30ml) extra-virgin olive oil</li> <li>1 small yellow onion, diced (4 ounces; 115g)</li> <li>1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume</li> <li>3 medium garlic cloves (15g), minced</li> <li>1/2 cup (120ml) dry white wine</li> <li>One 28-ounce (794g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks</li> <li>1 1/2 cups (240g) water</li> </ul> <ol> <li> <p>Arrange oven rack in middle position and preheat oven to 350°F (175°C).</p>