Recipe by Chef Andrea Cirino
Photograph by Barbara Penny Angelakis
 

Neapolitan Braciola al Sugo

Chef Andrea Cirino is a Neapolitan that, prior to his return to run the kitchen at the H2C Hotel, was at the helm of London’s “Locanta Locatelli” one of that town’s most talked-about restaurants.

Ingredients

1 lb. top beef round, cut into 4 thin slices
¼ lb. grated cheese blend (parmesan & pecorino)
2 tbs. chopped flat leaf parsley
4 tbs. minced garlic
½ chopped red onion
1 tbs. soaked raisins
1 tbs. pine nuts
¼ cup plus 2 tbs. white wine
2 (28 oz) cans peeled plum Roma tomatoes drained and puréed
1 Egg beaten
Breadcrumbs
3 tbs. Extra virgin olive oil
Salt & Pepper to taste

Method

Pound meat with a kitchen mallet until 3mm (1/8 inch) thick.

In a small bowl mix cheese blend, parsley, half of the garlic, raisins, and pine nuts. Sprinkle the mixture evenly over the center of each beef slice.

Starting at one end of each beef slice, roll up tightly the slices and secure both the seam and each end with toothpicks.

Brush each roll with beaten egg and roll in breadcrumbs.

In a deep pan, over medium heat, warm the olive oil. Add the beef rolls and brown well on all sides, 4 – 5 minutes. Remove beef rolls to a plate.

Reduce heat to medium-low and add onion and balance of garlic; sauté for 2 – 3 minutes until onion becomes transparent.

Raise the heat to high, add the ¼ cup white wine and deglaze the pan. Boil for 1 minute and add the tomato purée. Boil for 1 minute. Return the reserved beef rolls to the pan, reduce heat to low and simmer uncovered until the meat is tender. Add the remaining 2 tbs. of wine and continue to simmer for another 2 minutes. Season with salt and pepper to taste.

Remove rolls to warmed plates; remove toothpicks and spoon tomato sauce over the rolls.

 

 

 

© September 2011 LuxuryWeb Magazine. All rights reserved.

 

Issue:
January
2012