RACHAEL'S SICILIAN SUNDAY BRACIOLE
This braised Sunday roast gets stuffed with a currant-and-pine nut-studded bread crumb combo before settling in for a period of slow-cooking to let the flavors develop.
Provided by Rachael Ray
Number Of Ingredients 30
Steps:
- In a Dutch oven, heat 2 tablespoons EVOO over medium heat
- Add 1 onion, finely chopped, and 2 cloves garlic, then soften 2-3 minutes
- Add paste, oregano and half the red chili flakes, stir 1 minute, then add 1 cup wine and evaporate to ¼ cup
- Add stock, passata, and tomatoes, then add a few leaves of torn basil, reserving some for garnish, and reduce heat to simmer; add cheese rind
- Preheat oven to 300˚F
- In a small skillet over medium heat, in 1 tablespoon EVOO soften remaining onions and garlic to tender and season with salt and pepper
- Cool, then combine with nuts, lemon zest, chopped greens, and remaining chili flakes
- Season pounded out meat with salt and pepper
- Arrange a slice of Prosciutto on each slice of beef
- Top with cooked onions and greens mixture, breadcrumbs, Parm and provolone, leaving a border of about an inch
- Tuck in sides of beef and roll lengthwise tightly
- Secure rolls with kitchen string
- Heat a large cast-iron skillet with remaining EVOO, then brown beef evenly all over
- Add remaining 1 cup wine and evaporate
- Place the beef into the Dutch oven with the sauce, scraping in bits from the bottom of skillet
- Bring to simmer, cover and place in oven
- Cook 2 hours, basting every 30 minutes; uncover pot for the last hour of cooking
- Sicilian Puttanesca with Almond
SICILIAN BRACIOLE LOAF
Make and share this Sicilian Braciole Loaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350°.
- In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
- Add in the garlic and cook, stirring 1 minute.
- In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
- On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
- In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
- Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
- Use the waxed paper to help roll up the meat from the long side.
- Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
- Bake 45-50 minutes or until the roll is firm and nicely browned.
- Make the sauce while the loaf is baking.
- In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
- Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
- Stir in the flour; cook, stirring 1 minute.
- Whisk in the broth, marsala, and herbs.
- Bring to a boil, stirring.
- Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
- Season to taste with salt and pepper.
- Take the meat loaf out of the oven and let stand 10 minutes.
- Cut into 12 slices and serve with the sauce.
Nutrition Facts : Calories 427.7, Fat 20.2, SaturatedFat 8.4, Cholesterol 156.3, Sodium 1035, Carbohydrate 25.4, Fiber 2.8, Sugar 7.5, Protein 31.1
SICILIAN STICK TO YOUR RIBS MEAL: MEATLOAF BRASCIOLE (ROLL UPS), PASTA, BROCCOLINI AND RICOTTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees F.
- Put water on to boil for your pasta.
- Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
- Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
- Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
- While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
- To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.
MY MAMA'S BRACIOLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
- Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
SICILIAN BRASCIOLE A LA LENA
This recipe is so good that when my mom made these for Sunday dinner I wouldn't eat the pasta served. I hope you enjoy this recipe as much as I do. They are well worth the effort! Serve sliced over pasta.
Provided by Anthony J. Canestro
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil a heavy skillet over medium heat. Saute onion until translucent, 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from heat, and allow to cool.
- In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts and pepper.
- Pound steak to 1/2 inch with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1 inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end, and tie tightly with kitchen twine.
- Heat remaining olive oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 2 hours, until tender.
Nutrition Facts : Calories 807 calories, Carbohydrate 58.9 g, Cholesterol 115.5 mg, Fat 42.6 g, Fiber 8.1 g, Protein 45.2 g, SaturatedFat 12.8 g, Sodium 1254.5 mg, Sugar 25.9 g
THE BEST BRACIOLE
This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great. NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)
Provided by Recipe Reader
Categories Steak
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
- Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
- Pat the bread crumb mixture over the steak.
- Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
- Cook, turning until browned on all sides, about 8 minutes.
- Add the wine to the pan and bring to a boil, and stir in the tomato sauce.
- Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
- Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
- Transfer the slices to a platter, and spoon some sauce over the slices.
Nutrition Facts : Calories 801, Fat 41.8, SaturatedFat 14.2, Cholesterol 142.2, Sodium 2148.9, Carbohydrate 42.2, Fiber 6.4, Sugar 20.1, Protein 51.4
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- Combine fresh breadcrumbs (crumb of day old bread); Pecorino Romano cheese; provolone cheese; fresh chopped parsley; minced garlic; and pepper in a medium sized bowl. Stir in some olive oil and combine all ingredients well.
- Place a slice of prosciutto on each slice of meat. Top with breadcrumb mixture and add a few raisins (I added 3-4).
- At this point you have 2 choices as to how to brown the braciole. The traditional method is to brown them in a little olive oil in the same sauce pan in which you will prep the tomato sauce in. Brown all sides of the braciole, remove from the sauce pan and proceed with the preparation of the sauce.
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- Stir the first 5 ingredients together in a medium bowl, mix until well combined. Stir in 2 tablespoons of the olive oil. Season mixture with salt and pepper; set aside.
- Heat a large skillet over medium-heat. Add one tablespoon of olive oil, then add onion and sauté for 4-5 minutes. Add garlic and crushed red pepper, and cook for another minute. Turn heat off and stir in basil. Season with salt and pepper.
- Lay the braciole flat on a large, clean work surface. Sprinkle the bread crumb/onion mixture evenly over the steak to cover the top evenly (if you're using multiple pieces of meat, divide the filling accordingly). Starting at 1 short end, and roll up the steak "jelly roll style" to enclose the filling completely. Using butcher's twine, tie the steak roll at the beginning, middle, and end to secure. Sprinkle both sides of the braciole with salt and pepper.
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