“Tutti a tavola a mangiare” or ‘everyone to the table to eat’ is Lidia Bastianich‘s closing on her Italian cooking show.
I thought it was an appropriate title for this Italian themed menu.
Strozzapreti (priest-strangler) pasta made with flour, a pinch of salt and hot water. Kneaded for five or six minutes until smooth and supple, this simple pasta is rolled out about 1/8th of an inch thick with a rolling pin and then cut into one inch strips with a pizza cutter.
The strips of pasta are then stretched a bit before being rolled between the palms of your hands to form little ‘snakes’ of pasta. Tear the pasta into 3-3 1/2 inch pieces and let dry for half an hour before cooking. Depending on how thick your pasta is, it will take five or six minutes to cook to al dente.
Toss the cooked pasta with the sauce of your choice.
Individual beef and mushroom braciole
Beef and Mushroom Braciole – serves 4
1 pound/454 gm eye of round, cut into four 1/2 inch slices**
1/2 cup finely diced mushrooms
1/4 cup finely diced onion
1/4 cup grated Parmesan cheese
1 slices bacon, finely diced
1/8 tsp dried parsley flakes
3-4 tbsp vegetable oil
bundle of fresh basil leaves (6-8)
2 1/2-3 cups spaghetti sauce
1 tsp salt, divided
1 tsp ground black pepper, divided
Hot cooked pasta or polenta
** Eye of round cut into 1/2 inch thick slices, pounded to 1/4 inch thick with a meat tenderizer. Set aside.
Add the mushrooms, onion, cheese, bacon, parsley flakes, 1/4 tsp salt and 1/8 tsp ground black pepper to a food processor. Pulse a few times until you have a homogenous mixture which still has some texture to it. Remove the mixture to a small bowl and divide by eye into four even portions.
Season the beef cutlets on both sides with some of the remaining salt and pepper. Spoon the mushroom mixture onto each cutlet, spread out leaving about 1/2 inch free on all sides. Starting on the longer side, roll up the beef cutlet to enclose the mushroom mixture. Tie up each roll with butcher’s twine. (Or use toothpicks to seal.)
Preheat the oven to 325 deg F.
Place a dutch oven on the stove over medium-high heat. Add the oil and when hot, sear off each beef roll until browned on all sides. Transfer the rolls to a plate.
Drain off any remaining oil from the dutch oven and add the spaghetti sauce and the basil leaves. Add the seared beef rolls and any juices that have drained off. The sauce level should be almost to the top of the rolls. If needed, add some water to the sauce. Bring the spaghetti sauce to a simmer. Put the lid on and transfer into the preheated oven.
Bake for 1 1/2-2 hrs, turning over about half way through the cooking time, until the beef is tender.
Remove the string from the braciole, slice into 3/4-1 inch slices and serve over the polenta with some of the spaghetti sauce spooned over the top. Alternatively, toss freshly cooked pasta with some of the spaghetti sauce and serve the sliced braciole on top.
Dessert was a quick and easy affogato or ice cream ‘drowned’ in a shot of espresso.
And, a couple of ham, bacon, mushroom and mozzarella cheese pizzas for work lunches.