The Conca Family of Lost Mountain Winery has been making wine — and great Italian food — for generations.
Following is a classic dish that Winemaker Steve Conca’s Italian grandmother handed down to Steve’s father, Romeo Conca, and Romeo then handed down to Steve and his wife, Sue. The Conca family had a small restaurant in Bellano on the shores of Lake Como at the turn of the century, and Bracciola was served at the restaurant. The recipe was originally made with salt pork instead of bacon, but Steve and Sue prefer the smokey flavor of the bacon.
1 flank steak
6 slices good quality bacon
6 cloves garlic
1/4 cup chopped Italian Parsley
salt & pepper
1 qt red pasta sauce (homemade or jar)
Chop raw bacon with garlic and parsley until it forms a slightly chunky paste (food processor works well). Spread this mixture on the underside of the flank steak to within about 1/2 inch of edges. Roll-up snugly, jelly roll style, and tie with cotton or butcher’s twine. Dust with salt and pepper. Heat oil in dutch oven style heavy pan and brown flank steak for a few minutes on each side. Add the pasta sauce, bring to a boil, cover and simmer at low for about 1 and 1/2 hours. Check occasionally and stir to turn and be sure it does not stick or burn. Remove meat from the sauce, remove string and cut crosswise into about 1/2 inch rounds. Serve these pinwheels with the sauce over your favorite cooked pasta. Top with a sprinkling of grated Parmesan.
Serve with Lost Mountain Winery’s Cabernet Sauvignon.