Braciola

⅔ cup grated parmesan cheese

⅓ cup grated provolone cheese

½ cup Italian seasoned bread crumbs

2 tablespoons flat leaf parsley, chopped

1 garlic clove, minced

4 tablespoons olive oil

1 flank steak, about 1½ pounds

1 teaspoon salt

1 teaspoon pepper

1 cup dry white wine

3½ cups marinara sauce, homemade or store-bought

Butcher twine

Heat the oven to 350 degrees.

In a bowl combine the cheeses, bread crumbs, parsley and garlic. Stir in 2 tablespoons of the olive oil. Lay the steak on a cutting board season with ½ teaspoon each salt and pepper. Sprinkle the steak with the breadcrumb cheese mixture. Press the mixture into the steak to hold in place. Start at the short end, roll up the steak trying to keep as much of the filling in place. Using the twine secure the roll in at least three place, more if necessary. Season with the remaining salt and pepper. This step can be done ahead of time.

In a large, ovenproof pan, heat the remaining olive oil on the stove top and brown the braciola on all sides. Add the wine and bring to a boil. Add the sauce. Partially cover with aluminum foil and put the pan in the oven. Baste and turn the steak every 30 minutes for 1½ hours. Uncover and bake 30 minutes longer. Remove steak from the pan to a cutting board. Cut the twine and slice into ½-inch slices. Spoon remaining sauce over the steak. Serve with pasta and green salad on the side.

Serves four.