Braciole - Tour of Roman Food

Ready to continue on our tour of Roman food?

Me too!

The other day I took an excellent class at Williams-Sonoma where we are touring Italy.  First stop was Rome.  We had a feast, I tell you.  I felt like an Italian mama cooking in a rustic kitchen for an large family gathering.  It was wonderful!  The class was hands-on so we really made our own meals.  This is such a great way to learn as you go.  So make sure to check out the schedule of classes for your local Willimas-Sonoma to see if they offer these wonderful classes.


Several days ago I brought you an excellent pasta, Bucatini all' Amatriciana.  Wow! that is some tasty pasta.  Today we are exploring another secondi, or main dish which is Braciole.  Pronounced (bra zhul).  Braciole are rolled slices of beef or veal that are filled with a savory stuffing and slowly simmered in a tasty tomato sauce.  Usually using a less than tender cut of meat that turns out fork tender when it's done.   

We used skirt steak as our meat, however flank, or top round would be a good choice as well.  I will tell you this dish is a little more involved with the preparation of the meat.  You add the stuffing and roll it all up, followed by tieing the meat to hold the stuffing in.  Once that is done you are almost there.  A little browning and sauteing and then adding the ingredients for the sauce and the rest is done with little attention from you.  The meat will braise in this wonderful sauce and become succulent and tender! Oh my, I'm getting hungry thinking about it. 

We ate this with a side of our Bucatini all' Amatriciana.  The meal was perfect, the beef was tender and full of flavor.  The filling...heaven.  You have to try this.  It's well worth the effort.

Braciole

serves 4

1 lb. skirt steak, top round, or flank steak, cut across the width into 4 slices

Sea salt and freshly ground pepper, to taste 

4 slices prosciutto 

4-8 slices of provolone cheese 

2 Tbs. pine nuts 

2 Tbs. raisins 

1 garlic clove, minced 

1/4 cup olive oil 

1 yellow onion, chopped 

1 cup dry red wine such as Barolo 

1 cup beef broth 

4 large fresh tomatoes, peeled, seeded and chopped, or 1 can (15 oz.) chopped plum tomatoes with juices

1 Tbs. chopped fresh flat-leaf parsley 

3 or 4 fresh basil leaves, torn into small pieces 

One at a time, place the beef slices between 2 sheets of plastic wrap and pound gently with a meat pounder until 1/4 inch thick. Sprinkle the pounded slices on both sides with salt and pepper. Lay prosciutto and cheese on each beef slice. Sprinkle the slices evenly with the pine nuts, raisins and garlic. Roll up the slices, tucking in the ends, then tie the rolls at 1-inch intervals with kitchen string.

In a chef pan or dutch oven, over medium heat, warm the olive oil. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes total. Add the onion and sauté until tender, about 5 minutes longer. Pour in the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom, about 2 minutes.

Add the broth and tomatoes and season with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife,  about 1 to 1 1/2 hours. Check from time to time to see if the sauce is becoming too dry and add water if needed.

Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes more. Transfer the rolls to a cutting board and cut into thick slices, removing and discarding the kitchen string. Transfer the slices to warmed plates, spoon the sauce over the top and serve immediately. 

Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

Bucatini all' Amatriciana

What a wonderful night!

I took a great class on the foods of Rome.  It was so informative and of course the food was FANTASTIC!  Were cooked for hours and were rewarded with a huge Roman feast!  The first course, or primi, was a wonderful salad.  The second course, or secondi, was a wonderful pasta.

This is what I've brought to you today.  It was so exciting using simple fresh ingredients that when put together are sooo tasty.  The flavors just burst in your mouth.  I felt like I was sitting in an outdoor cafe under the stars.  Dreaming of Rome...

I've actually been to Rome and the food there is simple, fresh, and perfect.  Take the pasta, it is not flooded with sauce and they serve you here in the states.  It is dredged simply with a sauce just to cover it and provide fresh flavor.

The key to this dish is to buy the freshest and best quality ingredients you can.  When you only use several ingredients each one must count.  This pasta is a typical dish served in the trattorias of Rome.  A simple sauce of onions, tomatoes, and pancetta that top bucatini pasta.  Bucatini is a thick spaghetti like noodle with a hole running through it.  If you can't find it, then just use spaghetti.  It's all good. 

Here we don't typically service pasta as a course.  It can be a complete main dish, or a side dish to chicken or beef.  However you choose to serve this the dish will turn out perfect!

Stay tuned for more "Roman" dishes.

Bucatini all' Amatriciana

serves 4-6

2 Tbs. olive oil
1/3 lb. pancetta, diced
1 yellow onion, thinly sliced
1 1/2 lb. ripe plum tomatoes, peeled, seeded
and diced, or 2 cups chopped canned plum
tomatoes
1/4 tsp. red pepper flakes
Salt, to taste
1 lb. dried bucatini or spaghetti
1/2 cup grated pecorino cheese 
1/4 cup toasted pine nuts

In a large sauté pan over medium heat, warm the olive oil and pancetta, stirring occasionally, until the pancetta renders some of its fat, about 3 minutes. Add the onion and sauté until softened, about 8 minutes. Add the tomatoes and red pepper flakes. Bring to a simmer, adjust the heat to maintain a simmer, and cook, uncovered, stirring occasionally, for 20 minutes, adding a little water if the sauce becomes too thick. Season with salt. Remove from the heat.

Bring a large pot of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. While the pasta is cooking, reheat the sauce gently over low heat.
Drain the pasta and return to the warm pot. Add the sauce and 1/4 cup of the pecorino cheese. Toss well. Divide among warmed dishes. Top with the remaining 1/4 cup cheese and toasted pine nuts, dividing it evenly. Serve immediately.

Adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home, by Janet Fletcher (Time-Life Books, 1998)

Bacon Egg Biscuit Sandwich

Who needs take out when you can this baby at home?

MGG loves to stop off at the golden arches for a quick breakfast whenever we travel.  He adores the convenience of a sausage muffin or an egg sandwich.  But sometimes you want to have a quick breakfast, one that you can take on the go, or not!

To surprise him I whipped up this little baby.  He was in heaven!  It was helpful to have made some homemade biscuits the day before so half the meal was already done.  You can find my recipe for fabulous biscuits right here.  

The rest is just as easy.  Cook up some bacon.  Make some scrambled eggs, add some American cheese and there you have it.  Put it all together and you can serve it hot, or wrap it to go.  MGG just loved them, he asked for two!

So next time you think of running to the local joint to grab a quick breakfast sandwich, try mine.  

Bacon Egg Biscuit Sandwich

serves 1

1 Biscuit, cut in half (homemade or store bought)
2 slices of bacon
2 eggs, beaten
dash of milk
salt & pepper
1 slice American cheese

In a small skillet cook the bacon until crisp.  Wipe skillet clean and heat over medium low heat.  Add 1/2 T butter to the pan to melt.  In a small bowl beat eggs and milk together until blended.  Add to the skillet and cook slowly, moving set eggs to the middle so the runny egg runs to the edges.  When almost set shape eggs into a small round disc about the size of your biscuit.  Add cheese and allow to melt.  

Heat the biscuit in the microwave or oven until warm.  Top bottom of biscuit with egg and two slices of bacon.  Top with top half of the biscuit.  Serve.