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Ingredients

• 1 (1 1/4 to 1 1/2 pound) flank steak, butterflied
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/2 cup olive oil, plus more for searing
• 1/2 cup pignoli nuts
• 1 pound ground beef or veal
• 1 egg, beaten
• 2 cloves garlic, minced
• 1/2 cup fresh bread crumbs
• 1/4 cup milk
• 1/2 cup grated cacciocavallo, plus 1/4 pound cut into 1/2-inch logs
• 1/4 pound sliced prosciutto
• 1/4 pound sliced pancetta
• 4 eggs, boiled for 3 minutes so that the insides are not yet hard
• Salt and pepper
• 1 cup sliced onions
• About 1/2 cup red wine
• 2 cups tomato sauce
• 1 cup beef stock or broth
• Smothered or sauteed greens, for serving (broccoli rabe, spinach, or escarole)
• Roasted new potatoes or fettucine, for serving

Description

Food Network Invites You To Try This Falsomagro Recipe From Emeril Live.

Food Network