Beef cutlets "Braciole"

Ingredients:

• 0.5 - 0.7 kg of beef pelvis, cut into 12 thin slices
• 2 cups stale Italian bread, cut into 1cm cubes.
• 0.5 cups of milk
• 1/4 cup olive oil
• 4 cloves garlic (2 crushed; 2 finely chopped)
• 1/4 - 0.5 tsp red pepper flakes
• 3 tablespoons tomato paste
• 1 can (800 g) of pureed tomatoes or tomato puree
• 2 bay leaves
• 12 thin slices prosciutto
• 3/4 cup chopped fresh parsley
• 0.5 cup grated Pecorino Romano cheese + extra for sprinkling
• 180 g mature provolone cheese
• 450 g orecchiette pasta (ears)

Preparation:

1. In a large bowl, combine bread and milk and let sit for 15 minutes.
2. Meanwhile, prepare the sauce: In a large saucepan over medium-high heat, heat the olive oil and cook the crushed garlic and red pepper flakes, stirring, until the garlic softens, about 2 minutes. Stir in the tomato paste and cook until it begins to sizzle, about 2 minutes. Add the pureed tomatoes, bay leaf, and 5 cups of water; bring to a boil and simmer for 20 minutes.
3. Place the beef slices between two sheets of plastic wrap and pound with a heavy skillet to a thickness of 0.1 mm. Place the beef slices short-side down and top each with a slice of prosciutto.
4. Mix the soaked bread with 1/2 cup of parsley, pecorino cheese and minced garlic and spread the mixture over the prosciutto.
5. Cut the provolone into 12 sticks, 5-7 cm long and approximately 1 cm thick. Place a stick of cheese horizontally in the center of each slice of beef and trim any protruding ends if necessary. Starting from the shorter end of the meat, roll the beef tightly into a roll and secure with a toothpick.
6. Transfer the braciole to the sauce. Reduce heat to medium-low, cover, and simmer for 1 hour. Then remove the lid, stir, and reduce heat to low; continue simmering, uncovered, until the meat is tender and the sauce has thickened, another 1 hour. (Add up to 1 cup water if the sauce becomes too thick.) Remove the bay leaves. Stir in the remaining 1/4 cup parsley and season with salt.
7. About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Remove the braciole from the sauce and transfer to a serving platter. Remove the toothpicks. Pour the sauce over the top. Drain the pasta and stir it into the remaining sauce. Serve the braciole with orecchiette pasta and sprinkle with pecorino cheese.