1/2 White Onion (diced)

2 Garlic Cloves (chopped)

1/8 c. Shredded Parmesan

1/2 c. Bread Crumbs

2 tbsp. Extra Virgin Olive Oil

1 lb. Flank Steak

4 Prosciutto Slices

4 c. Tomato Sauce

4 oz. Parsley


In a large pan, heat 1 tbsp. of olive oil with garlic and onions. Once garlic begins to soften remove from heat.

Meanwhile, lay meat out, and pound very thin. Lay the prosciutto over the meat.

In a small bowl, combine the cheese, bread crumbs and parsley then sprinkle on top of prosciutto. Layer the onion mixture over the bread crumbs leaving about 1/2 inch border on the edges.

Grab the steak from the bottom, and slowly roll it up and tie it with a kitchen twine. Drop into remaining olive oil and brown on all sides, then add in sauce and continue to cook for a few hours.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)



Roma tomatoes

Finely chopped garlic

Finely chopped parsley

Salt and Pepper

Extra Virgin Olive Oil



Preheat oven 450 degrees

Cut them in half, place them in baking pans for the oven cut side up- Sprinkle with salt and pepper. In a bowl, combine the garlic, parsley and extra virgin olive oil.

Place a little garlic mixture on top of each tomato, drizzle olive oil over all tomatoes and place in the oven for 45 minutes to an hour.

Take them out when the tomatoes are nicely cooked. Place each tomato in a blender, add basil and puree. Depending on how many tomatoes you are making, this is done in batches.

Pour over your favorite pasta.

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