Braciole paired with Brunello di Montalcino

•     1/2 cup dried Italian-style bread crumbs
•     1 garlic clove, minced
•     2/3 cup grated Pecorino Romano cheese
•     1/3 cup grated provolone
•     2 tablespoons chopped fresh Italian parsley leaves
•     4 tablespoons olive oil
•     Salt and freshly ground black pepper
•     1 (1 1/2-pound) braciole meat pounded thin
•     1 cup dry white wine
•     3 1/4 cups Altomonte’s Marinara sauce
-Combine the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
-Lay the meat flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at the shortest end, roll up the meat. Using butcher's twine, tie the meat roll to secure. Sprinkle the braciole with salt and pepper.
-Heat the remaining 2 tablespoons of oil in a heavy large skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan to deglaze. Stir in the marinara sauce. Cover pan, lower heat to a low simmer and cook until the meat is tender, turning the braciole and basting with the sauce every 30 minutes. The total cooking time should be about 1 hour.
-Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
*Brunello di Montalcino is produced in Tuscany, Italy. Brunello is a dark, smooth wine with hints of fruit including cherry and other dark berries, it had outstanding depth and at it's best when allowed to properly decant, approximately for 20-30 minutes. An excellent pairing with braciole and pasta.

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