Braciole #1
| Yield: | 4 Servings |
| Categories: | Meat |
| 1 | (2 to 2-1/2 lb) round steak; butterflied | |
| 1 | Grated lemon rind | |
| Salt and pepper | ||
| 2 1/2 | ts | Oregano |
| 1/4 | lb | Prosciutto; thinly sliced |
| 2 | c | Bread crumbs |
| 1/4 | lb | Parmigiano-Reggiano cheese; grated |
| 1/2 | c | Chopped parsely |
| 1/2 | ts | Rosemary |
| 1/2 | c | Flour |
| 1/4 | c | Olive oil |
| 4 | Cloves garlic; finely chopped | |
| 1 | sm | Onion; diced |
| 1/2 | c | Dry red wine |
| 2 | c | Chopped; canned Pear tomatoes with their juice |
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