Classics, Dinner, Italian, Meat, Savory

Braciole

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This is my take on a classic Italian Braciole or beef-roll ups.  This is an easy and hearty dish that looks extremely elegant.  You can make the filling several days ahead and if you use store-bought marinara sauce, this meal comes together in about a half an hour, elevating any boring weeknight to date night!  Here is how I made this dish.

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Ingredients:

For the roll-up:

2 pieces of flank-steak, pounded thin (the package might say “braciole)

A double batch of Sauteed Mushrooms and Spinach

1 Tbsp of breadcrumbs

Salt and cracked black pepper to season the meat, about a 1tsp of each.

1 Tbsp of olive oil

Kitchen string cut into 6-8 pieces, long enough to wrap around and tie the rolled meat

For the sauce:

1 cup of marinara or tomato-basil sauce

1/2 tsp of red pepper flakes (optional)

1 tsp of Italian seasoning

1/2 tsp of balsamic vinegar

Method:

Cook the spinach and mushrooms (you can find the recipe here).  You will need to double the recipe so that you have enough filling.  The filling can be made several days in advance.

Season the meat with salt and pepper.  Mix the bread crumb with spinach and mushroom filling.

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Divide the filling on to the two pieces of flank steak and spread it on to the meat.  Press the filling down, so that it sticks to the meat–it will stay in place when you go to roll it.

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Starting from the short end, roll the steak up like a jelly-roll, tightly; tucking in any filling that may fall out.

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Using the pre-cut kitchen twine ( I like to cut it ahead of time), tie up the rolls tightly.

Heat oil in a cast-iron skillet and once it is hot, add the beef roll-ups.  I like to add some additional cracked black pepper at this step, makes for a really nice crust!

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Sear on high heat, about 2-3 minutes per side, making sure you get the entire surface of the roll browned–not just top and bottom.  After you get the initial sear, you may lower the heat to medium and continue to cook, rolling the beef to a different surface ever 2 minutes.  The entire process will take about 15- 20 minutes.  It might take longer if your rolls are larger.

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let the beef rolls rest for at least 5 minutes before you cutting the string and slicing the meat.

While the beef is searing, heat all the ingredients for the sauce in a small saucepot.  You are looking to warm up the sauce so that all the ingredients get a chance to blend in and impart their flavor.  You keep the sauce on a low simmer the entire time the beef is cooking.

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To plate dinner, spoon sauce on a plate and arrange two slices of the braciole/beef-roll up.  Pour yourself a glass of red wine and dinner is served!

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Poultry, Savory

Chicken Roulade

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The humble bird gets an elegant makeover.  This is a showstopper but does require a bit of effort and planning.  I made it extra hard on myself as I did not have a single, large piece of chicken breast to work with.  Usually, you can take a large piece of breast meat, cut it open like a book, pound and thin, and then fill and roll like a jelly roll.  I only had thin cutlets (these cuts are really popular because my husband loves cutlets and Jägerschnitzel), which made the process a bit more challenging.  As for the filling, this is where you can get creative.  I use roasted red peppers and prosciutto, I have read recipes with spinach, cheese, and tomatoes.  Anyway, this is a labor of love, but certainly, worth it if, you like me, are bored with eating chicken!

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Ingredients:

For the Roulade:

5-6 thin chicken cutlets OR 1 large chicken breast, cut open like a book and pounded thin

1/2 tsp of Italian seasoning

1/4 tsp salt

1/4 tsp red pepper flakes

5 slices of prosciutto

2-3 roasted red peppers from a jar, shredded (you can use your fingers for this, they are usually really soft)

For dredging and frying:

1/8 cup flour

1/4 tsp of salt, black pepper and poultry seasoning (1/4 tsp of each)

1 Tbsp of olive oil

For the pan sauce:

1 medium shallot, sliced

1/2 Tbsp of olive oil

1/2 cup chicken stock, plus an additional 1/4 cup if you need to cook the chicken longer

4 Tbsp of white wine

1/2 tsp of dried parsley ( use fresh if you can, I did not have any)

Method:

Shingle the thin chicken cutlets to form a sort of continuous sheet of chicken.  You will want to do this over a plastic food cutting board.

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Cover the “sheet” of chicken with a large piece of plastic wrap and then flip the cutting board.  img_20200508_110424img_20200508_110437img_20200508_110525This will ensure that the plastic wrap is on the very bottom and the chicken on top.  Lift the cutting board to start the filling process.

Season the chicken sheet with salt, Italian seasoning, and red pepper flakes.

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Arrange the prosciutto slices to cover the entire sheet of chicken.

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Using your fingers, shred the roasted red pepper on top of the prosciutto.

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Now, very carefully, ensuring that you get all the pieces of chicken to move in unison, roll up the chicken tightly like a jelly-roll.

Wrap the rolled-up chicken tightly, with the plastic wrap underneath.

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Twist the free ends of the plastic (two ends of the chicken roll) tightly.  The tighter you twist the more cylindrical the roulade will get.

Chill the roulade for 3-4 hours.  Longer the better.

When you are ready to cook the roulade, place the roulade in a shallow skillet (plastic-wrap and all) and fill with some water and bring it to a simmer.  Continue to simmer the roulade till the chicken turns from pink to white.  Remove from the skillet and place on a cutting board.  Remove the plastic wrap and cool the roulade.

On a plate, mix all the ingredients fro dredging.  Roll to coat the cooled roulade.

Heat olive oil in a large skillet and add the roulade and all the excess flour into the pan– you will need the excess flour to make the sauce.

Brown the roulade on all sides (2-3 minutes per side).  Remove from the pan and set aside.

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Add the sliced shallot and 1/2 Tbsp of olive oil to the same pan and sautee the shallots till golden.

Add the wine and chicken stock to the pan and turn the heat to medium-low and simmer till the stock reduces.

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In the meantime, slice the roulade with a serrated knife.  Depending on the thickness of the roulade, the chicken may or may not be cooked all the way through.  I notice that my roulade was not cooked all the way, so I returned the slices to the pan with the sauce and added an additional 1/4 cup of chicken stock.

Cook the slices till cooked through and the sauce is reduced.  You may have to remove the slices out of the skillet and continue to reduce the sauce.

Spoon the sauce over the roulade and serve with your choice of sides.  I made green beans and rice pilaf.

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