Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network

Perjol is a rich, velvety main course that will make your holiday party the hit of the season. I can't think of an easier or more elegant main course for a holiday dinner, and it's so fabulous you can make it any day of the year. The first thing we want to do is make the stuffing for our meat. We're going to use half a cup of breadcrumbs, and I'm using store-bought breadcrumbs. I love how fine and crumbly and dry they are, but also Italian style. Got some parsley and some seasoning that really gives it a nice kick to the meat. We're going to add one garlic clove, and quickly mince it. We are going to add also some cheese. Mmm, yummy cheese. And I'm using some Pecorino Romano, which is a sheep's milk cheese, and it's a little bit sharper than Parmesan. We're using about two-thirds of a cup of this cheese. Okay, that looks like enough. And some provolone cheese. Okay. And that's about a third of a cup. Smells delicious. Wonderful pungent smell just wakes you up. Now, for some fresh, herby flavors, some flat-leaf parsley. Give it some green color as well. Has sort of a lemon-peppery scent to it. Mix that up. Okay, we need a little olive oil to make this stuffing come together. Add a little bit of salt and some freshly ground black pepper, just to make sure my meat is seasoned enough. And for our star, our meat. And I'm using some flank steak. And flank steak is a little bit tougher piece of meat, but when it's marinated or when it's stuffed and then broiled or baked or grilled, it tenderizes a lot, so it ends up being delicious. So now we're going to take our breadcrumbs. Now, I'm going to start rolling it from the short end. Some of my stuffing is going to fall out. There we go. Just press down on it. Now I'm going to take some kitchen twine. I'm going to tie it with four strings, just to make sure it all stays together. I want to make sure that the outside is seasoned as well. We're just going to sprinkle some salt on the outside. Season it with a little pepper. Okay. That's how you know you have a hot pan. My meat is a beautiful brown color, so it's seared. Now we're going to add some white wine. And, you know, I've had this white wine. I've been using it for cooking, a little drinking. Now I'm going to maybe finish it off. A cup of white wine. Mmm. Yum. And the wine has basically deglazed the pan, so it's sort of taken off all of those little bits that form on the bottom of the pan that are full of flavor. It smells delicious. That goes all the way around here. Okay. So what we're going to do with this now is I'm going to partially cover it with some tinfoil, just because I'm not actually going to seal the pan. But I want to lock in some of that moisture, because it's going to cook for about an hour and a half in a 350-degree oven. And if you don't cover it, you'll end up with tomato paste and no sauce. Also, I want to check on it and baste it every about 30 minutes or so. I'm just going to spoon some sauce over the top to make sure my meat doesn't dry out. Now the pan's hot, so I'm going to use my oven mitts. It is so tender. It's called braciole. It's a flank steak that is stuffed with breadcrumbs and herbs and provolone cheese and pecorino romano. Buonissimo.