Sicilian Stuffed Pork Rolls Food

RACHAEL'S SICILIAN SUNDAY BRACIOLE

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

STUFFED ROASTED SICILIAN PORK SHOULDER

Steps:

• 1. Saute the garlic & shallots in the 3 tablespoons olive oil until translucent. Add the italian sausage, breaking it up as it cooks. When the sausage is cooked all the way through, add the basil & pine nuts. Mix the ingredients well & set aside.
• 2. Preheat the oven to 350 degrees F.
• 3. Lay the roast on work surface with the inside facing up and spread the sauteed sausage mixture over the meat. Cover with the blanched & shocked spinach, then sprinkle the spinach with the Fontina. Season with salt & pepper *To blanch the spinach submerge in boiling water for 1 minute then take out with slotted spoon & immediately submerge in ice water to shock the spinach & keep the bright green color.
• 4. Starting with one of the long sides, roll up the roast like a jelly roll and tie with the pieces of twine at 2-inch intervals, until it is firmly rolled.
• 5. Place the roast, seam side down, in a roasting pan & sprinkle with 2 tablespoons salt, 2 tablespoons black pepper, the basil, garlic, and red pepper flakes. Drizzle the olive oil over the whole roast. Bake for about 1 hour, or until the pork has formed a crust over the top and the internal temperature is between 160 & 170 degrees F. Let the roast sit for 5 minutes, then cut the twine with a sharp knife or scissors & carve the roast.
• 6. Notes: While letting the roast sit, pour off the fat from the roasting pan & deglaze with 1/4 cup white wine (only wine you would drink) or water or broth. Put the roasting pan over low heat & start scraping up all the browned bits into the wine & cooking juices. Mix 1 teaspoon of cornstarch with 2 tablespoons of water & whisk into the simmering liquid. Taste for seasoning & serve with the pork roast. If you really like the taste of fresh herbs, such as rosemary & thyme, tuck a sprig of one or more under the twine & let the flavor seep into the meat while it cooks.

SICILIAN STUFFED BEEF BRACCIOLE

Steps:

• In a large bowl, combine the garlic, ground beef, beaten egg, breadcrumbs, grated cheese, peas, parsley, salt and pepper. Pound the beef or veal slice until it is 1/2 inch thick.
• Cover the slice with salami and prosciutto and spoon on the ground beef mixture. Arrange the boiled eggs, end-to-end, along the short end of the beef or veal slice. Starting at the end, roll up the meat slice and secure it with twine.
• In a heavy skillet, Saute the onion in the oil over medium heat until it is transparent. Add the meat roll to the skillet and brown it on all sides. Pour in the wine and cook over medium heat until the wine evaporates. Dissolve the tomato paste in once cup of boiling water and add it to the skillet.
• Cook slowly over low heat until the meat roll is tnender and the sauce reduced, about 1 1/2 hours. Add salt and pepper to tate. Let the Bracciole stand for a few minutes. Serve it hot (with the sauce) or at room temperature in 1-inch thick slices. Each slice should have at its center a medallion of yellow egg yolk and a few peas.

SICILIAN STUFFED BEEF ROLL

Steps:

• 1 In a large bowl, mix together the pork, egg, cheese, bread crumbs, parsley, garlic, and salt and pepper to taste. 2 Lay a large piece of plastic wrap on a flat surface and place the beef on top. Place a second sheet of plastic over the beef and pound gently to flatten the meat to about a 1/4-inch thickness. 3 Discard the top sheet of plastic. Arrange the prosciutto slices over the beef. Spread the meat mixture over the prosciutto, leaving a 1/2-inch border all around. Place the hard-cooked eggs in a row on one long side of the meat. Fold the meat lengthwise over the eggs and filling and roll up like a jelly roll, using the bottom sheet of plastic wrap to help you roll. With cotton kitchen string, tie the roll at 1-inch intervals like a roast. 4 Heat the oil over medium heat in a large Dutch oven or other deep, heavy pot with a tight-fitting lid. Add the beef roll and brown well on one side, about 10 minutes. Turn the meat with tongs and scatter the onion all around. Brown the meat on the other side, about 10 minutes. 5 Add the wine and bring it to a simmer. Stir in the crushed tomatoes and water. Cover the pan and cook, turning the meat occasionally, about 11/2 hours, or until the beef is tender when pierced with a fork. 6 Transfer the meat to a plate. Let the meat cool 10 minutes. Remove the strings and cut the roll into 1/2-inch slices. Arrange the slices on a warm platter. Reheat the sauce if needed. Spoon the sauce over the meat and serve. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SICILIAN STUFFED PORK ROLLS

Steps:

• For Stuffing.
• Combine all ingredients except pork in small bowl.
• Cut pork across grain into about 12 3/8-inch slices.
• Pound pork slices between sheets of waxed paper to 1/8-inch thickness.
• Spread 1 tablespoon stuffing down center of each slice, leaving 1/2-inch border.
• Fold long sides over stuffing.
• Starting at 1 short end, roll each slice up jelly roll fashion;tie rolls once in each direction with string.
• For Sauce.
• Pat salt pork dry;saute in heavy large skillet over medium-low heat until pork renders most of fat and turns golden, about 10 minutes.
• Remove with slotted spoon.
• Increase heat to medium.
• Pat pork rolls dry and brown (do not crowd) on 1 side.
• Turn pork, add onion to skillet and brown pork on all sides.
• Stir in parsley and garlic;saute until soft, about 2 minutes.
• Add red wine, Marsala,basil,oregano and mint.
• Simmer until sauce is reduced to glaze, about 10 minutes, stirring occasionally.
• Sprinkle pork lightly with salt and pepper.
• Add salt pork and tomatoes and bring mixture to simmer.
• Cover and cook until pork is tender, turning and basting occasionally, about 30 minutes.
• Degrease liquid.
• Transfer pork to heated platter, discarding strings;tent with foil tp keep warm.
• If necessary bring sauce to boil and reduce until thickened to saucelike consistancy.
• Taste and adjust seasoning.
• Spoon sauce over pork and serve immediately.