Tag: pork
Braciole
Braciole
Braciole is an Italian-American dish; a type of involtini, which are one of many varieties of Italian stuffed meats. In this recipe, I took hammered-thin flank steak and stuffed it with prosciutto, basil, and an Italian breadcrumb stuffing. The braciole gets seared, then braised for 3 hours in a tomato sauce. Italian-Americans typically eat braciole in their Sunday sauce; also containing beef and pork ribs, meatballs, and sausage.
Equipment
- food mallet
- Butchers Twine
Ingredients
- 2 lb flank steak
- salt and pepper
- basil leaves
- 6 oz prosciutto
- 1/4 cup parmesan shredded
- 3/4 cup Italian breadcrumbs
- 2 tbsp Italian parsley finely chopped
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/4 cup olive oil
Tomato Sauce
- 2 tbsp olive oil
- 6 garlic cloves minced
- 1 28oz canned crushed tomatoes
- 1/2 cup red wine
- 1/4 cup basil chopped
- 1 tsp salt
Instructions
- Mix together the breadcrumbs, parmesan, garlic powder, parsley, salt, and olive oil. Set aside.
- Cut your flank steak in half. Using a meat mallet, hammer down each piece to a 1/4” thick; about double the size. Season both sides with salt and pepper.
- First, place a layer of prosciutto over each piece of flank. Then place a layer of basil leaves.
- Equally distribute the stuffing mixture on top of the basil leaves.
- Carefully roll up each piece of flank.
- Using butchers twine, tie up each braciole.
- Heat up olive oil in a large pot over medium heat. Add in the braciole.
- Sear the braciole on all sides for 10 minutes. Remove from the pot.
- Add in more olive oil. Toss in the garlic and sauté for 1 minute.
- Pour in the red wine. Scrape up the brown bits and cook for a minute.
- Add in the tomatoes, basil, and salt. Bring to a simmer on low.
- Place the braciole in the sauce and cover.
- Simmer for 3 hours.
- Remove from the sauce. Cut off the twine. Cut the braciole into 1” slices.
- Serve the braciole with pasta and the remaining sauce.
Ultimate Breakfast Pizza
Ultimate Breakfast Pizza
When I was a young'n, I grew up eating frozen breakfast pizzas on the weekend. So this recipe comes with a bit of nostalgia for me; just much better than Red Baron’s. The sauce is homemade sausage gravy, topped with scrambled eggs, mozzarella, and sharp cheddar. If you want to go a different route, omit the sausage. Make a roux with the butter and flour, pour in the milk and whisk, and add in a couple of cheddar; making a cheese sauce. Top with bacon or ham, along with the scrambled eggs and cheeses.
Equipment
- pizza pan or pizza stone
Ingredients
- 2 tbsp butter
- 8 oz ground pork sage sausage
- 1/2 cup white onion finely chopped
- 1/4 cup flour
- 2 cups whole milk
- 2 tsp black pepper
- 4 large eggs beaten and scrambled
- 1 cup mozzarella shredded
- 1 cup sharp cheddar shredded
- 1 pizza dough recipe or half the recipe for thin crust
Instructions
- Melt 2 tbsp of butter in a sauté pan over medium heat. Add in the sausage and onion. Cook for 8 minutes.
- Coat the cooked sausage with flour. Cook for 2 minutes.
- Pour in the milk. Whisk any lumps of flour out of the gravy.
- Cook until thickened; about 2-3 minutes. Season with black pepper. Turn off the heat.
- Roll out your pizza dough to your desired thickness. Top with the sausage gravy; leaving a 1/4” of crust on the edge. Sprinkle with mozzarella.
- Top with the scrambled eggs and the sharp cheddar.
- Bake in a preheated 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Shrimp and Pork Belly Negiyaki
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Authentic Bolognese Sauce
Authentic Bolognese Sauce
Originating from Bologna, Italy, authentic bolognese sauce has these required components: a mirepoix, ground beef and pork, tomato and paste, white wine(not red), beef stock, and milk. Unlike what you’d think of when you hear of Italian food, there is no garlic, basil, or oregano. Traditionally, bolognese sauce is served with tagliatelle, but spaghetti, bucatini, or any heavier pasta will work. The main difference between a bolognese and a ragout is the type of meat used and the time it takes to simmer the sauce. A bolognese uses ground meat; taking anywhere between 2-4 hours to simmer. A ragout uses beef and pork ribs and other braising meat; taking at least 6 hours to simmer.
Ingredients
- 2 olive oil
- 1 medium carrot small dice
- 1 rib celery small dice
- 1 small yellow onion small dice
- 8 oz ground beef
- 8 oz ground pork
- 1/4 cup tomato paste
- 1/2 cup white wine
- 1 cup beef stock
- 3 cup canned tomatoes
- 1 cup whole milk
- 1 lb tagliatelle, spaghetti, bucatini cooked al dente
- parmesan cheese grated
Instructions
- Heat up olive oil in a large saucepan over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the ground beef and pork. Cook until browned; about 8 minutes. Season with salt and pepper.
- Stir in the tomato paste. Cook for 2 minutes.
- Pour in the white wine. Cook for 2 minutes, scraping up the brown bits. Add in the canned tomatoes and beef stock. Cover. Reduce the heat to low and simmer for 3 hours.
- Uncover and stir in the whole milk.
- Stir in the cooked pasta. Cook for 2 minutes. Turn off the heat.
- Serve with grated parmesan cheese.
