| 1 | Pike street, seattle wine: barolo, cavalotto, 1971 1.open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately ?inch thick. |
| 2 | Rub the lemon rind, salt, pepper, and 1-?tsp. oregano into the meat. |
| 3 | 2.lay the prosciutto slices evenly on the steak. |
| 4 | Sprinkle the bread crumbs, grated parmesan, & parsley evenly over the prosciutto slices. |
| 5 | Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. |
| 6 | Tie the roll with strings at 1-?to 2 in. intervals. |
| 7 | 3.rub the rosemary between your palms to break it up. |
| 8 | Season the flour with the rosemary, remaining oregano, and salt and pepper. |
| 9 | Rub this mixture onto the surface of the beef roll. |
| 10 | 4.in a pan large enough to hold the roll, heat the olive oil over moderately high heat. |
| 11 | Add the beef roll, turning to brown the entire sur- face. |
| 12 | 5.add the garlic and onion and cook until the garlic begins to turn golden brown. |
| 13 | Add the wine and cook for one minute. |
| 14 | 6.add the tomatoes with their juice and salt & pepper to taste. |
| 15 | Cover the pan and simmer over low heat for 1 to 1-?hours or until very tender when pierced with a fork. |
| 16 | If liquid app- ears to be diminishing during the cooking, splash a bit more wine into the pan. |
| 17 | 7.remove from pan & place on a heated platter. |
| 18 | Remove the strings, cut into ?in. thick sli- ces, pour the tomato mixture over the slices and serve. |
| 19 | Note: if serving cold, place the braciole on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. |
| 20 | Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously. |
| 21 | The slices can be served on a bed of lettuce, accompanied by freshly baked bread |
