Recipe of the week: Beef braciole with ham and caciocavallo cheese | News, Sports, Jobs – SANIBEL-CAPTIVA
I have to admit that I enjoy all of the Italian food tours that I organize. Each year, I offer six different tours and travel to different regions of Italy with groups of food lovers for week-long trips to discover the cuisine, wines and cultures of my home country. I am often asked which tour is my favorite and I always answer that Italy is my favorite. In all honesty, one tour stands out above all others and that is my Puglia tour. Located in the boot of Italy, Puglia is a region that has not been discovered by America, but is very popular among European tourists. Surrounded by the sea, with a rich Mediterranean cuisine and a variety of robust wines, it offers visitors a very diverse landscape. I love exploring the local markets and meeting the friendly locals. I want to share this delicious recipe that will give you the best taste of Puglia. Serves eight. (Chef’s tip: You can use very thinly pounded flank steak or sirloin tip.)
3 pounds beef, thinly sliced from upper thigh
1/4 pound prosciutto, thinly sliced
1/4 pound Caciocavallo cheese, thinly sliced
2 large eggs
1/2 cup whole milk
1 cup grated Parmigiano Reggiano cheese
2 cups fresh breadcrumbs
1 teaspoon fresh thyme leaves
1 tablespoon fresh Italian parsley, chopped
1/8 teaspoon freshly grated nutmeg
1 teaspoon sea salt
1/2 teaspoon freshly grated black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon dried porcini mushrooms, soaked in water
1 cup dry white wine
2 cups Pomodoro sauce
3 cups beef broth
Lightly pound the beef with a flat mallet and cover with plastic wrap to prevent the meat from tearing. Season each slice of beef with salt and pepper, then top with prosciutto and cheese.
In a small bowl, combine breadcrumbs, milk, eggs, cheese, thyme, parsley, nutmeg, salt and pepper. Keep the mixture moist with a little of the prepared broth.
Spoon a spoonful of bread mixture onto the beef slices. Roll each slice up and secure with a toothpick or string.
Melt the butter and oil in a 30 cm sauté pan and brown the beef braciole on all sides. Add the wine, porcini mushrooms, Pomodoro sauce and stock, then bring to the boil. Reduce the heat and simmer for 1 hour 30 minutes.
Remove from heat and arrange beef on a serving platter. Adjust sauce seasoning with salt and pepper.
Related Posts
-
This Viral Cottage Cheese Cookie Dough Recipe Is Packed With Protein and Comes Together in 10 Minutes
No Comments | Jun 29, 2024
-
Maker of unusual riverside cheese snacks is among three in the region to benefit from dairy innovation grants
No Comments | Jun 10, 2024
-
Robert De Niro says “cheese” while posing for photos, says Judd Apatow
No Comments | Jun 16, 2024
-
Calling all cheese lovers! Try These 5 Desi Recipes With a Twist of Cheese
No Comments | Jun 12, 2024