Serious Eats: Recipes
Cook the Book: Beef Braciole "Pinwheel-Style"
Braciole, a mainstay at Italian street fairs, is traditionally made with pounded cutlets of top round or veal. In some parts of Italy, they are simply grilled and topped with a flavorful sauce, while in others the cutlets are rolled around a savory filling.
In this version, excerpted from Mario Batali Italian Grill, a butterflied beef tenderloin is filled with a mixture of fresh herbs, best-quality salami, fontina, and Parmigiano-Reggiano cheese. The resulting "pinwheels" make a for a stunning presentation perfect for entertaining on Memorial Day or any day this summer.