Recipe: Braciole with gnocchi
- 1 large flank steak pounded thin
- ¾ cups plain Italian bread crumbs
- ½ cup grated parmesan cheese
- 1 extra large egg- lightly beaten
- Olive oil
- 1/8 cup fine chopped fresh parsley
- 3 garlic cloves, minced
- Kosher salt
- Fresh ground pepper
- 2 thin slices of provolone cheese
- Butchers twine
- 3 medium yellow onions
- 12 garlic cloves slice thin
- 6 lb can of whole peeled Italian tomatoes
- 1 tsp crushed red pepper
- 1 Tbs dried oregano
- 2 Tbs dried parsley
First prepare a large clean work surface. On parchment paper lay the flank steak that has been pounded to at least ½ inch in thickness. The flank steak should face you long ways with the grain running horizontally. Drizzle a little olive oil and rub into the steak and season with a little kosher salt and fresh black pepper. Place 2 pieces of provolone cheese to cover most of the area of the streak but don’t go over any of the edges.
In a small bowl combine the ¾ cups plain Italian bread crumbs, ½ cup grated parmesan cheese,1 extra large egg lightly beaten, 1/8 cup fine chopped fresh parsley,3 garlic cloves minced and combine well using a fork to mix. Spread the mixture over the provolone cheese leaving a one inch border around the entire steak. Discard any remaining breading.
Roll the steak into a log horizontally away from you tightly pushing in any stuffing that protrudes. Using butchers twine, tie the braciole horizontally and vertically to compress the braciole and keeping it in a tight package.
Prepare the tomatoes by removing stems by cutting them out of the tomatoes and chopping into quarters and set aside.
In a large Dutch oven heat 3 Tbs olive oil on medium-high heat until nearly smoking. Sear the tightly tied braciole for 2 ½ minutes on each side to brown the meat. Remove the braciole and set on plate and place the chopped onions in the same Dutch oven. Move the onions around to disburse its moisture to help deglaze the pan using a wooden spoon to scrape up the brown bits from the bottom of the pan to add flavor. Caramelize the onions for about 8-10 minutes until the bottom of the pan is clean and the onions are soft, fragrant and translucent. Next add the 12 cloves of thin sliced garlic and sauté for 1 minute stirring frequently. Add the 6lbs of chopped tomatoes with the stems removed, 1 tsp crushed red pepper, 1 Tbs dried oregano and the 2 Tbs dried parsley; stir well and bring to a simmer. Return the browned braciole to the dutch oven in the sauce along with any juices from the plate and submerge the braciole gently. Cover the Dutch oven and reduce the heat to low and simmer for 2 ½ to 3 hours stirring every 15 minutes to prevent anything from burning on the bottom of the pan. After 2 hours taste the sauce and adjust to taste by adding a little more salt, pepper or crushed red pepper. Remove the braciole using two sets of tongs and gently place on a cutting board to rest covered with aluminum foil for 10 minutes.
Meanwhile boil enough water to cook the gnocchi. Salt the boiling water and add the gnocchi. The best way to know when the Gnocchi are cooked is when they start to float to the top of the boiling water. Drain the pasta immediately to prevent overcooking and ladle lots of the remaining braciole sauce over the gnocchi and mix gently.
Using a serrated knife remove the strings and carve the braciole across the grain into 1 inch thick slices. Transfer to a serving platter
Note: There will be about 6 or more cups of the sauce remaining. Allow the sauce to cool, transfer the sauce to a freezer bag and freeze off for *prepared braciole sauce for another diner to serve with any pasta.
Meal type: dinner
Culinary tradition: Italian
Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.