Bagatelle Recipes

Steps:

• In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
• Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
• Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
• Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
• Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
• Preheat the oven to 350°F (180°C).
• Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
• Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
• Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
• Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
• Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
• Enjoy!

Steps:

• Cut asparagus into 1 inch pieces.
• Combine with carrots and mushrooms,.
• Season with salt and pepper.
• Add mayonnaise and mix.
• Add lemon juice if desired.

Steps:

• For the custard:.
• Mix together sugar and cornstarch in a large saucepan.
• Add egg yolks, and whisk to combine; then gradually whisk in milk.
• Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
• Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
• For the trifle:.
• Cut cake into 2" x 1" pieces.
• Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
• Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
• Pour some of the custard over the berries.
• Repeat layering, ending with custard.
• Cover with plastic wrap, and refrigerate for at least 3 hours.
• Remove trifle from refrigerator about 1 hour before serving.
• Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
• Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
• Decorate trifle with large dollops of whipped cream.

Steps:

• Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.