ONE MAN’S KITCHEN
VINCE PUCCI Braciole!
A different way to eat steak Ingredients: (serves 2) One of the most popular “signature”
dishes on our menu at Cabotto’s is Beef Braciole. A braciole is a traditional Italian beef dish (with some slight differences among certain regions). This is a most favorite typical Italian
Sunday meal if ever there was one. It’s just thin slices of beef steak or flank steak stuffed, rolled and seared in their own juices, and then slowly cooked in a tomato meat sauce along with meat balls or by themselves. Braciole can be made using beef pork,
veal or chicken. Please be aware that in some areas of Italy (primarily the north) a braciole is a cutlet or chop cooked on the grill. The beef rolls in northern Italy are called involtini. My favorite is the recipe that we serve
on our menu. The braciole is seared, then finished by baking in a velvety mushroom red wine sauce. When you look for braciole recipes, you will see there are lots of different ways to make it. It’s mostly a matter of preference. There is only one cut of meat we use
for our braciole. It’s a very lean New York strip loin cut in two pieces and tenderized by a few smashes from a heavy meat pounder. It’s mouth-watering tender. Homemade Gnocchi is a great
accompaniment to serve with braciole. Or, just as delicious, penne or rigatoni pasta in a red sauce. Wine pairings that work well with
this dish are a medium bodied merlot, soft and fruity. Or a bold and fruity cabernet sauvignon.
Buon Appetito! 30 BOUNDER MAGAZINE
2 (8-10 oz New York strip loin steaks 4 slices of cooked ham or thin sliced prosciutto 8-10 oz shredded mozzarella cheese 1 1/2 cup of sliced mushrooms 1/2 tablespoon garlic butter or crushed garlic 1 tablespoon butter 1/4 cup of red wine 1 cup of demi-glaze (beef stock) 1 teaspoon of beef base for flavoring
Method: Trim the excess fat from the steaks and cut in two widthwise. Place each piece of steak between two sheets of plastic wrap or sheets of baking paper. Pound with a meat mallet until 1/4 inch
thick. Sprinkle with salt and pepper, lightly spread a little garlic butter or crushed garlic on each cutlet; lay a slice of cooked ham or thin prosciutto on each cutlet. Take 2 oz of shredded mozzarella cheese.
Squeeze in hand to form a tubular shape and place on cutlet. Wrap cutlet around the mozzarella cheese and squeeze firmly so the cutlet keeps its form around the cheese. Heat 1/4 cup of olive oil in a frying pan
over medium heat. Dredge the braciole in flour (shake off any excess), then place in pan. Cook until browned on all sides, about 15 minutes. In another saucepan, heat the butter; add
the mushrooms; cook lightly; and add the red wine. Let simmer for a couple of minutes and add the demi-glaze. For flavoring, add one teaspoon beef base. Simmer for about five minutes. Place the braised braciole in saucepan
and bake in oven at 350 degrees for about 15 minutes. Turn over once. Remove from oven. Transfer braciole onto plate; spoon the mushroom red wine sauce on top; and serve at once.
Vince Pucci is the owner of Cabotto’s Fine Italian Cuisine Restaurant in Stittsville.
www.bounder.ca www.bounder.ca BOUNDER MAGAZINE 31
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