Italian-American Beef Braciole Recipe

Ingredients (18)

• 1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40 g)
• 1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55 g)
• 1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15 g), finely chopped
• 1/4 cup (20 g) pine nuts, lightly toasted and roughly chopped
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 medium garlic clove (5 g), minced
• 3/4 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon red pepper flakes
• 1 1/2 pound (675 g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675 g) (see notes)
• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 
• 6 large, thin slices prosciutto (about 4 ounces; 115 g)
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 small yellow onion, diced (4 ounces; 115 g)
• 1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume
• 3 medium garlic cloves (15 g), minced
• 1/2 cup (120 ml) dry white wine
• One 28-ounce (794 g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks
• 1 1/2 cups (240 g) water