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I finally found the recipe for Braciolettini, it's a variation on the
Braciole recipe...no wonder I couldn't find it at first! This is a
wonderful dish, easy to prepare. You can freeze these on small skewers
and have them ready in minutes anytime.
BRACIOLETTINI
1 small Eye Roast (have the butcher slice this widthwise for you, most
will do it, but the trick is for them to get it
paper thin.)
2 1/2 C fresh bread crumbs (homeade in the Cuisinart)
1/3 C freshly grated Parmesan cheese
1 tablespoon fresh Parsley, chopped
1 teaspoon fresh Oregano, chopped
1/3 C extra virgin, fine quality Olive Oil
Take the bread crumbs and moisten well with olive oil and a little bit
of water. To this add the parmesan cheese, parsley, and oregano. Make
sure that the crumb mixture is moist and not crumbly at all. Season
more or less to taste with cheese, and spices.
Put first piece of thinly sliced eye roast on the counter, brush the
side up liberally with olive oil. Take approximately a teaspoon (a
little more, a little less depending on the size of the piece of meat)
and place it at the beginning of the piece, make a "line" with it going
across the meat widthwise. Roll up the meat carefully, continuing
widthwise until all rolled. The meat should stay together at the end
due to the olive oil. Press gently on the end if it gives you any
trouble. Repeat this process with all of the meat.
Place eight of the Braciolettini's on a small skewer. You can serve
immediately or freeze immediately in tightly fit saran wrap. To heat,
defrost Braciolettini's (leave on the skewers) and brush with olive oil
on both sides. Place under broiler for 1 1/2 minutes on each side, no
more! The meat is so thin that it will cook right through almost
instantly. You can place for five minutes in a 350 degree oven if you
wish to warm the filling a little more. These also work great on any
gas or coal grill!
Serve with Caesar salad, green beans almondine or glazed baby carrots,
and a brown and wild rice, or Potato casserole (recipie follows)
Hope you enjoy.
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SPECIAL POTATO CASSEROLE
8 medium sized new potatoes (the ones with the red skin)
1/2 C light cream
1 medium yellow onion or Valencia onion
2 tablespoons sugar
1 1/2 - 2 tablespoons finely sifted flour or cornstarch
2 tablespoons fresh chives, chopped
2 tablespoons freshly grated parmesan cheese
1/2 stick (3/4C crumbled) medium sharp cheddar cheese
1/3 C bacon, cooked, drained, and chopped into bits
Cut new potatoes in half, then in half again. Leave skins on.
Boil until not quite tender (5-7 minutes). Drain well, and place
in ungreased casserole dish. In medium saucepan, saute sliced onion in
a little butter until translucent. Add to casserole. In same or
different saucepan, combine cream and sugar, bring to a slow gentle
boil then add flour to thicken. Whisk mixture until a medium thickness
(if it's a little thin, don't worry about it...) Pour mixture into
casserole dish. Top with cheddar cheese, then parmesan cheese, then
bacon. Garnish with chives. Place in 325 degree oven for about 15
minutes, or until sauce has thickened more and is bubbly, and cheese is
melted and is bubbly.
Serve with anything from steak to chicken to fish, or Braciolettini.
Enjoy.
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