9.06.2011

Tasty Tuesday

"I can't stand people that do not take food seriously."
-Oscar Wilde

Hello! I do not know if it is because I am Italian and grew up in a large Italian family, but my favorite food is Italian. My favorite Italian dish is braciola! Serve it with some polenta or pasta and a vegetable and you have a complete meal. Below is a recipe for braciola that I adapted to suit my tastes - Enjoy!

"I hate the man who eats without knowing what he's eating. I doubt his taste in more important things."
-Charles Lamb

Beef Braciola

Ingredients:

* 2 cloves garlic, peeled & minced
* 2/3 cup Italian parsley, stemmed & minced
* 2 large eggs
* 2 Tbsp Pecorino-Romano cheese, shredded
* 1/2 cup seasoned bread crumbs
* 4 Tbsp pine nuts, toasted
* Sea Salt and freshly grated pepper
* 1 lb lean ground beef
* 8 top round beef cutlets (about 2 Lbs.)
* Pan Searing Flour
* 3 Tbsp extra virgin olive oil
* 1 1/2 cups dry red wine
* 6 cups tomato sauce

Equipment Needed:

* Large bowl
* Waxed paper
* String
* Braising pan (oven safe)
* Thermometer

Directions:

1.) Preheat oven to 350 degrees.
2.) Prepare filling:
a.) Put ground beef in a large bowl.
b.) Add garlic, parsley, eggs, cheese, bread crumbs, pine nuts, salt & pepper.
c.) Mix well with hands until well-blended.
3.) Line work surface with waxed paper.
4.) Lay cutlets flat on waxed paper.
5.) Place about 1/3 cup filling on lower 1/3 of cutlet.
6.) Roll up cutlets and secure with string on either end.
7.) Season beef rolls with salt and pepper.
8.) Dust beef rolls lightly with pan-searing flour.
9.) Heat olive oil in large braising pan on med-high, until oil faintly smokes.
10.) Add beef rolls, seam-side down, to pan.
11.) Turn rolls when color changes 1/4 way up & seared side is light brown.
12.) Sear other side about 2 min, until brown.
13.) Remove from pan.
14.) Remove excess drippings from pan, leaving about 1 Tbsp in pan.
15.) Lower heat to medium & add wine.
16.) Stir to loosen browned bits on bottom of pan.
17.) Add tomato sauce & stir well to combine.
18.) Return meat to pan.
19.) Bring liquid to a simmer (180°).
20.) Cover & place pan in oven.
21.) Braise about 2 hours, until meat is very tender.

"The cuisine of a country is the only exact attestation of its civilization."
-Anonymous

Have a great day and remember: Go Ahead & Indulge!

3 comments:

Originals by Lauren said...

Yum!

Janet Bocciardi said...

I was looking through a cookbook just last week and saw a recipe for this. I've never had it before, but now with two pokes - I'm going to have to try it. I think I'll try yours!

Sewinggranny - Mona said...

Looks delicious!