Posts Tagged ‘Molto Italiano’

Grilled Veal Rolls!

October 5, 2017

I don’t normally grill (and do not even own a grill), but this recipe sound positively wonderful and I may have to investigate finding a grill to try this one out on.

Grilled Veal Rolls

8 slices of veal top-round (about 4 ounces each)
1 cup of freshly grated Pecorino Romano cheese
1/4 cup of fresh bread crumbs
1/2 cup of finely chopped Italian parsley
1/4 cup of pine nuts
1/2 cup of dried currants or small raisins (soak them in warm water for an hour and then drain before using)
Salt and pepper
8 sprigs of rosemary (about 5 inches long)
2 Tablespoons of olive oil

1.  Preheat your grill.

2.  Pound each of your veal slices (place each slice between oiled pieces of foil) to about 1/16-inch thickness (be careful not to tear the meat).  Lay each piece out on your work surface.

3.  In a medium bowl, still together the cheese, bread crumbs, parsley, pine nuts, and drained currants until well mixed.  Season the veal slices with salt and pepper.  Divide the cheese mixture among the veal, spreading it out thinly.  Roll each piece up tightly, starting from a short side; secure them with toothpicks.

4.  Lay 2 veal rolls side-by-side, about 1/2-inch apart, and skewer them with 2 rosemary sprigs.  Repeat with the remaining sets of veal.  Season the rolls with salt and pepper and brush with olive oil.

5.  Grill for 3-4 minutes per side, until nicely charred but still medium.

Serve with a garnish of salad greens (if desired).

Source: Molto Italiano, by Mario Batali, p. 353


“Weeds” with Sausage!

September 6, 2017

Here’s a recipe that I will be trying within the next week or so.  I’d not heard of this type of pasta before, but the “weeds” refers to gramigne which apparently resembles a slightly unraveled phone cord.  I’m not sure how easy it will be to find gramigne, but if it proves to be difficult, you could always use fusilli or rotelle.

“Weeds” with Sausage

1 Tablespoon of olive oil
1 Tablespoon of butter
1 large onion, diced
1 pound of Italian pork sausage (without the casing)
6 Tablespoons of tomato paste
1/2 cup of dry white wine
1/2 cup of milk
Salt and pepper
1 pound of gramigne, short fusilli, or rotelle
Freshly grated Parmiagiano cheese

1.  In a 12- to 14-inch skillet, heat the olive oil and butter over high heat.  Add the onion and cook until soft and golden brown (6-8 minutes).  Add the sausage and cook, stirring occasionally (and draining any excess fat), until the sausage is very brown and somewhat crisp (about 10 minutes).

2.  Add the tomato paste and cook, stirring often, until it becomes a deep rust color (about 8 minutes).  Add the wine and cook, stirring frequently, until it is evaporated.  Stir in the milk, season with salt and pepper (to taste), and reduce the heat to a simmer. Continue cooking for about 15 minutes more.

3.  Meanwhile, bring 6 quarts of water to a boil in a large pot, and add 2 Tablespoons of salt.  Drop your pasta into the water and cook until just al dente.

4.  Scoop out about 1/4 cup of the cooking water (set aside) and drain the pasta.  Add the pasta to the sauce and toss over high heat for 1 minute (to coat), add a bit of the reserved water if necessary to “loosen” the sauce.

5.  Divide the pasta among your pasta bowls, top with the Parmiagiano cheese and serve.

Molto bene!

Source: Molto Italiano by Mario Batali, p. 189