Sicilian Braciole Loaf Recipes

Steps:

• Preheat oven to 350°.
• In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
• Add in the garlic and cook, stirring 1 minute.
• In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
• On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
• In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
• Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
• Use the waxed paper to help roll up the meat from the long side.
• Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
• Bake 45-50 minutes or until the roll is firm and nicely browned.
• Make the sauce while the loaf is baking.
• In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
• Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
• Stir in the flour; cook, stirring 1 minute.
• Whisk in the broth, marsala, and herbs.
• Bring to a boil, stirring.
• Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
• Season to taste with salt and pepper.
• Take the meat loaf out of the oven and let stand 10 minutes.
• Cut into 12 slices and serve with the sauce.

Steps:

• Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
• Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

Steps:

• Preheat oven to 450 degrees F.
• Put water on to boil for your pasta.
• Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
• Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
• Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
• While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
• To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.

Steps:

• Heat 1 tablespoon olive oil a heavy skillet over medium heat. Saute onion until translucent, 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from heat, and allow to cool.
• In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts and pepper.
• Pound steak to 1/2 inch with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1 inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end, and tie tightly with kitchen twine.
• Heat remaining olive oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 2 hours, until tender.

Steps:

• Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

Steps:

• Preheat oven to 450 degrees.
• Combine first 11 ingredients as if you were making meatloaf.
• Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
• Cover meat with spinach and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.
• Drizzle the log with extra-virgin olive oil to coat lightly.
• Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.