RECIPES
63
BRACIOLE
Serves 4, 35 minutes
½ cup Italian-seasoned bread crumbs
1 garlic clove, minced
½ cup grated Pecorino Romano or Parmesan
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons Olive oil
Salt and freshly ground black pepper
4 provolone cheese slices
1 ½ pounds flank steak
1 cup dry white wine
3 ¼ cups marinara sauce
Butchers Twine
Combine breadcrumbs through parsley. Add 2 tablespoons of olive oil. Lay out
flank steak (pound it if it’s a bit thick). Season with salt and pepper. Place the
provolone on the steak. Sprinkle with bread crumb mixture.
Starting at the short end, roll up the steak to enclose the filling. Tie with butcher’s
twine. Use the BROWN setting; heat 2 tablespoons of the olive oil and sear the
meat on all sides. Turn off the BROWN setting. Add white wine and marinara.
Close the lid and press MEAT setting.
Set the timer for 35 minutes. When done turn off the cooker and let the pressure
release naturally. Remove the meat and slice into 8 pieces. Serve with sauce.
