Tuesday, March 29, 2011

Miniature Braciole with Capocollo and Roasted Red Pepper - 3/29/11

1 to 1 1/4 pounds of eye round steak, thin sliced
kosher salt
coarse black pepper
granulated garlic
Italian seasoning
Six Cheese Italian blend, or any grated Italian hard cheese
panko bread crumbs
capocollo, thin slices (I used the 3 oz. package of Daniele brand, which I found in Walmart, of all places)
1 roasted red pepper, from a jar, drained and patted dry, and cut into even pieces (see the photos, below)
2 tablespoons extra virgin olive oil
2/3 cup white wine
1 - 24 oz. jar marinara sauce (I used Bertolli Fire Roasted Tomato Marinara with Cabernet Sauvignon)

You will need kitchen twine and a Dutch oven that can be used both on top of the stove and in the oven.

The package of "steaks" I picked up were already sliced very thin, not more than one-quarter inch.  I pounded them with the flat side of the meat mallet, just to flatten a bit and insure they were rollable.

I have a very bad habit of overstuffing ingredients, and so I resolved to stuff the braciole with a very light hand.  Each little steak was sprinkled lightly with the salt, pepper, garlic, Italian seasoning, and the Italian cheese.

A slice of the capocollo is placed on top of the cheese, and then a piece of the red pepper.  I used regular, rather than hot capocollo, but if you want to blow the top of your head off, who am I to stop you?

The steak is rolled up from the short end, encasing the roasted red pepper.  For each roll, I cut two pieces of kitchen twine, and tied the rolls closed.  Season the rolls with salt and pepper, and then -

In the Dutch oven, heat the olive oil.  Start browning the little rolls, seam side down, and cook on all sides until browned but not done all the way.  The meat will continue to cook in the sauce.  Pour in the wine, bring to a boil, pour in the sauce, stir, lower the heat, and then partially cover the pot with aluminum foil.  Place in a preheated 350 degree oven.  Baste with the sauce after 30 minutes, then again after another 30 minutes.  Taste the sauce and adjust the seasoning.  Place back in the oven for another 30 minutes, for a total of 90 minutes, or until the meat is very tender.  Serve the little braciole whole, 2 or 3 to each person, spooning over some more of the sauce.  The sauce is really tasty from the meat and capocollo as well as the added wine, so don't forget the pasta.

Cook like there's nobody watching, and eat like it's heaven on earth.

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