My wife went back to work, after 10 years of being home, so now I need to chip in with the cooking. ::)
Today we will be having spagetti with braciola gravy, yes it's gravy not sauce ;D
I got some sliced top round, you could use flank or whatever floats your boat ;)
(http://i1101.photobucket.com/albums/g431/pescatore1/food/002.jpg)
I have a mixture of: bread crumbs, grated parmigiano reggiano, couple of cloves of grated garlic, fresh parsley, salt black pepper and olive oil. Spread evenly on the meat
(http://i1101.photobucket.com/albums/g431/pescatore1/food/005.jpg)
and added hard boiled eggs
(http://i1101.photobucket.com/albums/g431/pescatore1/food/007.jpg)
rolled it up to create a braciola
(http://i1101.photobucket.com/albums/g431/pescatore1/food/008.jpg)
and tied it nicely
(http://i1101.photobucket.com/albums/g431/pescatore1/food/009.jpg)
placed it in some olive oil to brown
(http://i1101.photobucket.com/albums/g431/pescatore1/food/012.jpg)
and added some home made red wine to deglaze....that Californian watered down Zin might not work here ;D
(http://i1101.photobucket.com/albums/g431/pescatore1/food/015.jpg)
Got me a slice of some nice bread and added that nice oil for a snack, before adding the tomatoes
(http://i1101.photobucket.com/albums/g431/pescatore1/food/017.jpg)
next, the tomatoes went in
(http://i1101.photobucket.com/albums/g431/pescatore1/food/016.jpg)
after one hour of slow simmer, I added the tomato paste
(http://i1101.photobucket.com/albums/g431/pescatore1/food/019.jpg)
One more hour of simmer and stirring, the gravy is done
(http://i1101.photobucket.com/albums/g431/pescatore1/food/022.jpg)
removed the braciola
(http://i1101.photobucket.com/albums/g431/pescatore1/food/025.jpg)
rested for 10 minutes and then sliced
(http://i1101.photobucket.com/albums/g431/pescatore1/food/027.jpg)
Not showing how to cook spagetti, I'm sure you guys already know how to.
Buon Appetito!
Sal
Yum. I'm forwarding this to my wife. She's Japanese/Okinawan on the outside, but pure Italian on the inside.
Sal: Mmmmm that drove me crazy. I haven't made braciola in a year. As a matter of fact the last time I made them was cotenne braciola. I am Sal-ivating. ;) Dominick
Dominick, now you're driving me crazy. Cotenne with beans and homemade thick tagliatelle.... good stuff!
sal munga
Sal,
I'm gonna ask before you get other proposals... WILL YOU MARRY ME :-*
Man, that looks good!
Dom
Uh-oh. Romance rears its ungly head. ;D
Why not. But only if "broadway" gets repaired to my standards ;) or you get something similar ;D
Quote from: Alto Mare on February 11, 2013, 09:38:26 PM
Why not. But only if "broadway" gets repaired to my standards ;) or you get something similar ;D
You know they probably have a kit for that somewhere. ;D
I'm working on it, trust me! It took me until last week to get actual estimates from all the trades professionals needed to put Humpty Dumpty back together again. There is soooo much work around here that nobody is going out of their way as they don't have to... it's falling on their laps :-\
I'm pushing for an end of May-beginning June launch... that's if insurance bucks up! >:(
As long as I have a boat and you have a braciola... ;D
Nice food pal,
Dom
Great work Sal - will have to try that.
QuoteI am Sal-ivating.
Nice one Dominick :D ;D