“Learn to light a candle in the darkest moments of someone’s life. Be the light that helps others see; it is what gives life its deepest significance.” —Roy T. Bennett, author
I’ve begun preparing ingredients for a “thank you” dinner for our Volunteer Handymen, who give of their time daily, making repairs to the homes of our low-income seniors and people with disabilities here in our beautiful valleys.
You may be familiar with our nonprofit organization, Damians Ladder, who makes these repairs at no cost to these deserving people in order that they may live in their homes safe and secure.
With the holidays arriving, along with turkey and ham dinners, I have decided this special dinner will be just that, “special.” I’m leaving the turkey and ham for Thanksgiving and Christmas and have decided on an Italian dinner for these very special men and women of Damians Ladder.
Beef Braciole will be the main course…flank steak pounded thin and spread with a pinenut, Romano cheese and breadcrumb filling, then submerged in a tomato-base sauce and slowly roasted for 2-3 hours in the oven. Can you imagine how my house will smell on these days that have turned cold and rainy?
This special-occasion Italian dish is served on the holidays in Italy, and the “right” way to make it is the way your “nonna” made it. Italians use veal, pork or chicken. It wasn’t until the Italians brought this recipe to the Americas, that flank steak, being inexpensive, was used.
The most common fillings for this dish are fresh parsley and cheese, but a concoction of sausage, prosciutto, pinenuts, raisins and even green olives can be used.
In Sicily, fish is used in braciole. I have not used this ingredient; however, I would think the dish would taste somewhat like a thick cioppino with the spice ingredients being the same.
If using flank steak, this is where your butcher becomes very important, unless you have an extremely sharp boning knife and a steady hand. I leave this task to Caesar, Ben Lomond Market’s butcher, who I have come to rely on for those recipes that need a pro, such as a crown roast where those ribs need to have the meat literally shaved off for the “panties” to adorn each one.
I have always felt everyone should make a friend of their butcher…when Caesar asks me “which one?” I always say, “you choose.” After all, he’s the expert.
Over the years, restaurants such as Olive Garden have been serving food they advertise as Italian; however, there is nothing authentic about spaghetti and meatballs, chicken with pasta, fried cheese, chicken Parmesan or fettuccine alfredo.
Italians do not dip their bread or use Italian dressings as we do. Plain olive oil, with perhaps a dash of vinegar is used to dress their salads, and crusty breads are used to push their food on a fork or to sop up their delicious sauces. These are all Americanized versions of Italian food. And red and white-checkered tablecloths may look good, but you will never find them in Italy’s restaurants.
Along with the braciole and its tomato-based sauce, I’ve decided to make a cream and cheese polenta as a side dish along with French-cut string beans.
You, dear reader, may decide to make this beef braciole a week or more ahead for New Years Eve’s dinner. Freezing the beef rolls, uncooked, as well as the sauce will allow you to enjoy your guests or family while celebrating alongside.
The flank steak for the recipe below, which makes four braciole rolls, was one pound ($12.99/lb.). Along with the rest of the ingredients, four servings including the sides, can be served for close to $16.
Beef Braciole
Serves 4
1 lb. Flank Steak sliced 1/3 in thick.
Place steak between 2 sheets of saran wrap and pound very thin.
Cut into 4 equal slices. Set it aside.
8 pieces of cooking twine.
In a bowl add:
1 Tbsp. pinenuts (pignoli).
2 Tbsp. grated pecorino Romano cheese
2 finely minced garlic cloves
2 Tbsp. Italian minced parsley
2 Tbsp. olive oil
Mix and spread equally on top of each beef slice.
Start with pointed end and tightly roll up.
Using twine, tie each roll tightly at each end of roll. Refrigerate.
Sauce Ingredients:
1 med. yellow onion, diced.
1/4 cup diced carrots
1/4 cup diced celery
2 28-oz. cans of Italian tomatoes, cut or mashed. Set it aside.
1 cup dry red wine. Set it aside.
2 bay leaves
3 fresh basil leaves
Mix well and set aside.
Instructions:
Dredge beef rolls in flour.
In a heavy roasting pan, add 4 Tbsp. olive oil, bring to a medium heat and brown the beef rolls on all sides.
Remove rolls from pan and set side.
Sauté vegetable ingredients in beef roll drippings for 10 min.
Add the red wine and deglaze the pan.
Add spices and tomatoes.
Bring to a simmer and then add rolls to pan, making sure they are covered in sauce.
Turn to low and cook until very tender, 2-3 hours, or in a 300deg. oven until tender.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at czelak@comcas.
