Lunchbreak: Pizza Barra chef Chris Macchia makes braciole with soft polenta

September 23, 2015

Butterfly meat and place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness. Rub with salt and pepper as well as the salsa verde or basil pesto. Tie closed and let sit overnight. Brown in extra virgin olive oil. Once browned …