Wednesday, September 28, 2011

Braciole With Rigatoni And Toasted Garlic Broccoli Spears...

For the Rolls...
2 cup dried Italian-style bread crumbs
10 garlic clove, minced
1 cup grated Pecorino Romano
5 Sprigs Fresh Oregano Leaves
3 Large Sprigs Fresh Basil Leaves

2 Steaks (flank, sirloin, round)

For the sauce...
4 tablespoons olive oil
3 28oz cans crushed tomatoes
1 medium onion
2 stalks celery
2 carrots
4 cloves garlic
1 small can tomato paste
1 cup Red wine
Salt and freshly ground black pepper
1 tsp red pepper flakes
1 Bay Leaf

For the Broccoli...
1 large head of broccoli
4 cloves garlic
1 stick butter
salt and pepper

Combine bread crumb ingredients in cuisinart,blend until fine and set aside.

Lay the steaks flat on the work surface, cover with plastic wrap and pound out thin.
Rub with olive oil and salt and pepper, sprinkle with bread crumb mixture to cover. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the rolls with salt and pepper.

Heat the olive oil in a heavy skillet over medium heat. Add the rolls and cook until browned on all sides, about 8 minutes, set aside.

In cuisinart blend celery, carrot, onion, garlic until finely diced.

In a large sauce pot add olive oil to coate the bottom then add clery, onion, carrot and garlic mixture and saute until translucent. Add the tomato paste and stir until mixed throughout. Add the wine to the pan and bring to a boil. Stir in the tomatoes. Season with salt and pepper. Add red pepper flakes and bay leaf. Add the rolls and cover until the meat is tender,(Approx 2 hours) stirring occasionally.
Remove the braciole from the sauce. Remove the twine. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve with Pasta and Broccoli Spears.

To Prepare the Broccoli...

Finely slice the cloves of garlic. In a small saute pan melt the butter and add the sliced garlic. Slowly toast and swirl the garlic in the butter until golden brown then remove from the butter immediatley with a strainer onto paper towel to stop the cooking process (the garlic will continue to brown for a few seconds after removal from the butter. Set aside garlic and butter.

Cut the broccoli into spears leaving a good amount of the stem on. Peel some of the woody outside of the stem with a peeler. Blanch until bright green and tender.

Pour the hot butter over the broccoli and sprinkle with the toasted garlic, salt and pepper.

Thursday, September 15, 2011