This week was the monthly guest chef cooking demonstration at the Crooked River Grill Restaurant. We had an Italian Sunday Dinner with Jeff Ilardi showing us how to make Braciole - a key component of Sunday 'Gravy', a sunday dinner staple in many Italian homes.
|Here's the Chef|
Here's a few pictures of Jeff showing us how to make, roll and saute the Braciole, before it goes into the 'Gravy' to finish cooking. The recipe for both follow.
|Mallet to pound the round steak with.|
|Showing us how thick the steak should be.|
|Chopping garlic, look at the flying knife.|
|Chopped parsley and garlic|
|Parsley, bread crumbs and bacon, ready to roll up.|
|Rolled up and waiting to be tied.|
|Browned and ready to be put into the gravy|
|We started off the meal with an Insalata|
|Gravy waiting to be dished up|
|Doesn't this look good?|
|Dessert was Cannoli, Cream Puffs and Tiramisu (which I didn't get a picture of)|
Makes 3-4 quarts
6 mild Italian Sausages, cut in thirds
1/2 large Onion, finely chopped
2 cloves Garlic, minced
1 (5oz) Can of Tomato Paste
1/2 cup dry Red Wine
3 (28 oz.) cans quality imported whole Italian Plum Tomatoes (San Marzano are the best, but be sure to use imported Italian tomatoes)
2-3 Tbsp. of equal parts of Basil, Thyme, Sage and Oregano dried herbs. Double the amount if using fresh herbs.
1/4 cup Rye Whiskey (optional)
1/2 cup extra virgin Olive Oil
Heat olive oil in a heavy-bottomed 6 quart pot, brown sausages on all sides. Add onion and garlic and saute until just soft. Don't burn the garlic. Stir in tomato paste and cook gently 15-20 minutes being careful not to burn or have mixture stick to pot. (Non stick pot works well). Deglaze pot with the red wine and reduce out alcohol.
Process in blender the tomatoes with their liquid until slightly chunky and puree like. Add tomatoes to the pot and bring to a simmer. Stir in seasonings and herbs. Adjust to taste, especially the salt. Add whiskey if using. This will cut acidity and make a slightly sweeter 'gravy'. Simmer partially covered for about 3 hours, stirring occasionally.
'Gravy' can be made in advance. Remove excess fats and oils by skimming during cooking or refrigerating. Serve over pasta with meats. Gravy can be kept refrigerated for 5 days or so, and can be used to make other dishes such as veal or chicken parmesan, or any tomato sauce based dish.
Serves 6 as part of Sunday 'gravy'
2 slices of round steak 1/2 inch thick pounded to about 1/4 inch thick
2 slices of bacon
2 tbsp. each: Chopped Flat Leaf Parsley, Bread crumbs, Grated Parmesan cheese. Add 1 clove finely minced Garlic and Salt and Pepper to taste. This mixture should total about 1/2 cup.
String for tying
Extra Virgin Olive Oil for browning
Lay 1 strip bacon on each braciole, sprinkle cheese mixture evenly over braciole, roll up and tie securely with string. Heat oil in skillet and brown meat evenly on all sides. Transfer to the simmering 'gravy' and cook at least 2 hours.