Beef Braciole

This is a great dish to make on a wintery Sunday afternoon. Ricotta Gnocchi is a great accompaniment to this dish . Just follow steps 1 thru 6 of our Gnocchi di Ricotta Alla Romana recipe to make the pasta. When the braciole are almost done cooking, bring a pot of water to a boil add some salt and the gnocchi, and cook until the gnocchi float to the top. Drain the gnocchi, put back in the pot, add some of the sauce from the braciole and stir up. Serve the gnocchi with the braciole, spooning braciole sauce on top. In the absence of the gnocchi, any pasta such as ziti, penne, or rigatoni can be substituted.

Serves 4

1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/2 cup olive oil
2 28oz cans imported Italian tomatoes
1/4 cup tomato puree
2 bay leaves
3 fresh basil leaves, torn into small pieces
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped chopped fine
1 cup dry red wine
flour spread on a plate for dredging
salt & pepper to taste

1. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string.
2. Heat 1/4 cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes.
3. Heat the other 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt & pepper.
4. Add red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water and add to saucepan. Add tomatoe puree, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
5. Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

Italian recipes contd.

Fettucine Alfredo

This is not the healthiest dish in the world, but everything in moderation, treating yourself to this classic pasta dish once in a while won't kill you. The short cooking time for the pasta is because we are using fresh homemade fetuccine, if you are using dried pasta cook until al dente.

Serves 2

4 tablespoons of butter
1.5 cups heavy cream
1 tablespoon salt
1/2 pound of homemade fettuccine
2 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon black pepper

1. In a large sauté pan add butter and cream, turn the heat on to medium and cook until cream and butter are melted together, around 1 minute. Turn off heat.
2. Bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook for 1 minute.
3. Strain pasta and add to pan with butter and cream. Turn the heat on medium.
4. Add the egg yolks, Parmigiano-Reggiano cheese and black pepper.
5. Stir vigorously, mixing the egg yolks and cheese in and coating all of the pasta with the sauce.
6. Serve immediately from the pan, sprinkling additional Parmigiano-Reggiano cheese on top.

Italian recipes contd.

Tiramisu

This classic Italian dessert literally translates to "pick me up" will pick up anybody who tries it.

Serves 6-8

1 Package of Savoiardi (Italian Lady Fingers)
4 egg yolks
1/2 cup of sugar
1 lb of Marscapone cheese
1 cup of heavy cream
1/2 cup freshly made espresso coffee
1/4 cup cocoa powder

1. In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color.
2. Mix in the Marscapone cheese until thoroughly mixed.
3. In a medium-size bow whip the cream until stiff peaks form and fold into the cheese mixture.
4. Dip the Savoiardi in espresso and line a 9 by 13 inch pan with them.
5. Pour in half the cheese mixture and smooth.
6. Add another layer of the Savoiardi dipped in espresso.
7. Pour the remaining cheese mixture on top and smooth.
8. Chill for 2 hours and dust with cocoa powder before serving.

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