Quoting Janis Kracht to Nancy Backus <=-
For Christmas dinner, we had [...] a roast beef
I notice a lot of Americans go for roast beef at Christmas instead
of a turkey. I guess that's because your Thanksgiving is so close
to Christmas that you're not ready for another one. Because ours
falls in October we're ready for our second bird by Christmas.
(We like turkey a lot and generally have at least four a year, with
the third one in mid-Feb. and another at Easter. We just bought two
frozen birds at really low prices on Boxing Day.
For dessert we had cannolis
That sounds way better than fruit cake!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: A Kind of Bracciole
Categories: Italian, Beef, Ham, Mushrooms, Tnt
Yield: 6 Servings
2 oz Dried cepes
6 oz Hot water
4 tb Olive oil
2 Medium onions, chopped
3 Cloves garlic, crushed
1/2 Cup fresh parsley, chopped
12 oz fresh spinach, washed,
chopped roughly
6 sl top round, pounded thin
6 sl prosciutto
Seasoned flour (see note)
Maggi seasoning
1/4 c Tomato sauce
Water
Soak the dried cepes in the 6 oz of hot water, set aside.
Heat the olive oil in a heavy skillet and add the onions and
garlic; saute gently until the onions are just turning
translucent. Add the parsley and spinach and stir fry until the
spinach is well wilted and any released liquid is cooked off.
Remove the cepes from the soaking water and save the water! Mince
the cepes finely and stir them into the spinach mixture. Remove
the spinach/onion/cepes mixture to a bowl (there should be about 3
cups.)
Lay out a slice of prosciutto on each slice of top round. Top each
with 1/2 cup of the spinach mixture and roll the steak up,
fastening the ends with toothpicks and the center with a wrap of
string.
Roll each bracciole in seasoned flour and brown on all sides in a
little bacon fat in the skillet. Season with a few shakes of
Maggi seasoning, add the liquid reserved from soaking the
mushrooms, the tomato sauce (I used some leftover spaghetti
sauce) and about another 2/3 cup of water. Cover the skillet
tightly and braise, adding small amounts of water as needed (I
didn't have to add any) for about 45 minutes, until the meat is
well done and tender and the liquid with the seasoned flour has
formed a lovely gravy.
Serve with noodles or mashed taters (noodles for us that night.)
NOTE: Seasoned flour. Combine 1/2 cup flour, 3 tbsp good paprika,
1 tbsp coarsely ground black pepper, 2 tsp salt, 1 tsp Durkee
Poultry Seasoning OR regular ol' celery salt, and a big ol' pinch
of thyme (about 1/2 tsp). Stir with a fork to combine.
My recipe, which was invented by me. Posted to NCE, May 2005.
Dave Sacerdote.
Lynn had been bugging me for quite a while to make a bracciole and
when the main ingredients appeared on markdown today it was the
opportune time.
Interestingly enough, she ate the leftover filling mixture and
declared it to be an excellent way of preparing spinach as a side
dish (she claims to loathe parsley, but I guess she couldn't tell
it was in there what with all the spinach.)
And score another for her palate: When she first tasted it, she
asked, "Did you put mushrooms in there?" and I explained about
soaking the cepes and how they added another flavor note that was
a lot different than the standard "button mushroom" (another food
item she clams to hate.)
"It's good," she said. "The soaking liquid smells nice, almost
like soy sauce, and the mushrooms taste really rich and meaty."
From: Dave Sacerdote Date: 05-15-05
MMMMM
Cheers
Jim
... In Italy, you're not eating Italian food, just food.
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