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Beef Braciole
Another Italian Classic!!!
BEEF BRACIOLE
This recipe is based on 4 Beef Braciole
INGREDIENTS:
4 large pieces of top round beef pounded out thin (approx 1/4 lb. each)
6 oz. cured salt pork (blend it up into a paste)
1 bunch fresh chopped parsley
8 cloves finely minced garlic
1/2 cup finely grated pecorino romano cheese
Cracked black pepper to taste
1/4 cup extra virgin olive oil
Cooking twine
DIRECTIONS:
In a medium size mixing bowl add in the parsley, garlic, grated cheese and black pepper.
Mix well.
Next, fold in the salt pork and mix well until all of the ingredients are blended.
Lay out the beef and evenly spread the mixture onto the beef.
Roll the beef up nice and tight then tie both ends with cooking twine,
Pan fry the braciole in extra virgin olive oil (It will not be fully cooked).
For best taste and tenderness the braciole needs to cook in a sauce for several hours.
Add the braciole to your sauce or Sunday gravy and simmer on low for several hours for best texture, tenderness and taste.
When done remove the twine, slice up and enjoy.
Another Italian Classic! Beef Braciole!
ROASTED PEPPERS
ROASTED PEPPERS!!!!!
ROASTED PEPPERS
INGREDIENTS:
8 Red Peppers
1/2 cup Extra Virgin Olive Oil
1/2 cup Fresh chopped Parsley
4 cloves thinly sliced Garlic
Cracked Black Pepper (to taste)
Sea Salt (to taste)
Red Chili Flakes (to taste)
DIRECTIONS:
Start by washing the peppers.
Add the peppers (keep them whole) to a cookie sheet with parchment paper.
Drizzle them with olive oil and rub it all around the peppers.
Add them into a 400 degree pre heated oven for 30-35 minutes until the outside is charred.
Add the hot peppers into a zip lock bag (this will help the skin separate from the pepper and make them easier to peel).
When the peppers are cool, peel the skin off, cut open and remove the stem and seeds.
Add the peppers to a dish and season to taste with sea salt, cracked black pepper and red chili flakes.
Add in the garlic, parsley and remaining olive oil.
Stir up and enjoy!!!!
ROASTED PEPPERS!!!!!
Italian Sausage Sandwich with Roasted Peppers & Provolone
U had me at Kitchen: Italian American Classics
INGREDIENTS:
Italian Bread
Roasted Peppers
Italian Sausage
Extra Virgin Olive Oil
Sharp Provolone Cheese
DIRECTIONS:
Drizzle the bread with olive oil.
Next, add on the sausage.
Next, add on lots of roasted peppers.
(See roasted pepper recipe in above section)
Next, add on lots of shaved sharp provolone cheese.
ENJOY!
Italian Sausage Sandwich with Roasted Peppers and Sharp Provolone Cheese!
Garlicky Sweet and Spicy Pork Chops!!!
Welcome to U had me at Kitchen Food Blog
BEST PORK CHOP RECIPE
GARLICKY SWEET & SPICY PORK CHOPS
INGREDIENTS:
6- 1 inch Center Cut Bone in Pork Chops
1/3 cup Extra Virgin Olive Oil
10 cloves fresh minced Garlic
1 bunch fresh chopped Parsley
1 cup Chicken Stock
1/2 a bottle of a 750 ml. of Pinot Grigio
6 oz. sweet Pepper strips with juice
6 oz. Sliced Hot Cherry Peppers
(Both based on 12 oz. Jarred peppers so 1/2 of a jar. You can find these peppers in the Italian section of the market or specialty store).
Garlic powder (to taste)
Cracked black pepper (to taste)
Sea salt (to taste)
DIRECTIONS:
Start by washing and drying your pork chops.
Next, season both sides to taste with salt and pepper.
Next, add the olive oil into a hot pan.
Sear the chops on both sides until golden brown.
(They will not be fully cooked, you will finish them in the oven)
Add the seared chops into a deep baking dish.
Add the garlic into the pan drippings from the pork and saute for about 30 seconds.
Add in the wine to deglaze the pan.
Scrape up all of those pan drippings.
Next, season to taste with garlic powder and pepper.
Next, add in the chicken stock.
Season to taste with salt.
Add in some fresh chopped parsley.
Reduce the heat and simmer on low for about 15 minutes.
Remove from heat and pour over the chops.
Cover the dish with foil and pop into the preheated 375 degree oven for about 10 minutes.
Uncover and broil for a couple minutes until golden brown.
Remove and plate up pour the juice all over the chops and add some more parsley!
Enjoy!!!
These are absolutely deliciou!
Alexia's Pizza Rustica Recipe!
Alexia's Pizza Rusitca, Pizza Gaina, Easter Pie!
Ingredients for the Dough:
2 cups of all purpose Flour
2 large Eggs
1 teaspoon of Salt
2 sticks of cold Butter
1/4 cup of whole Milk
Ingredients for the Filling:
1 lb basket Cheese
1 lb Ricotta Cheese
3/4 lb fresh Buffalo Mozzarella
4 large Eggs
1/2 cup grated Pecorino Romano Cheese
1/4 lb Parma Prosciutto cut into thin ribbons
3/4 lb sweet ground Italian Sausage **out of the casing (Cook in advance the Sausage needs to be fully cooked when adding it to the other ingredients).
1/2 lb Cubed Salami (cut small)
1/2 lb Cubed Baked Ham (cut small)
Cracked black pepper, to taste.
Directions to prepare the Dough:
In a stand mixer, add the flour and cold butter (cut your butter into 1/4 inch slices).
Next, add in your salt.
Let the flour absorb all the butter and salt. (Mix on Low then increase speed).
Next, add the eggs and let them mix well.
Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
***If you feel your dough is to wet add some more flour, if you feel your dough is to dry add in some more milk.
When your dough is ready and not sticky to touch wrap your Dough in saran wrap and let it rest for 30-45 minutes.
Prepare the Filling:
Cut all the Meats and Cheeses in small cubes and combine them in a large bowl.
Mix in the grated Pecorino Romano Cheese.
Next, add in your Eggs and mix well.
Season to taste with Cracked black Pepper.
Set aside.
Assemble the Pizza Rustica:
Preheat the oven at 350F
Use butter or cooking spray to grease a 9" pyrex Pie plate.
Cut your dough in 1/2.
Using a rolling pin roll out your dough until fairly thin this will be used for the bottom crust.
Place the dough into your pyrex Pie plate.
(cut off excess edges - they should come off easily).
Next, add your filing and spread it evenly press it down and fill to the top.
Next, roll out the other 1/2 of your dough for the top Crust.
Cover filling with Crust and remove excess edges.
With a fork poke holes in the top so it can breath when it bakes and rub with Whole Milk. (This will help the crust become golden brown).
Put your pie into your pre-heated oven and bake for about 1-1 1/2 hours until golden brown.
Let sit prior to serving.
ENJOY!
HAPPY EASTER! BUONA PASQUA!!!
"Pizza Rustica" a traditional Italian Easter pie! Buona Pasqua!
Italian Pepper Biscuits
Absolutely Delicious
PEPPER BISCUITS
If you love a crunchy flavorful pepper biscuit these are for you!
These have the perfect balance of pepper, fennel, salt, crunch and texture.
I hope you LOVE my recipe!
INGREDIENTS:
3 cups of All Purpose Flour
1 cup Extra Virgin Olive Oil
1 cup room temperature water
1 teaspoon salt
2 heaping teaspoons of cracked black pepper
3 heaping teaspoons of fennel seed
1 tablespoon baking powder
2 eggs (lightly beaten for egg wash)
DIRECTIONS:
Preheat oven to 375 degrees.
In a large bowl add the fennel, black pepper and salt.
Next, add in the water then the oil.
Mix well.
Next, slowly add in the baking powder and mix well.
Next, add in the flour half at a time and mix well.
Start to mix with a spoon when a dough begins to form and start mixing by hand.
Mix your dough by hand until it's nice and smooth.
Dough should form into a smooth ball and not be sticky.
Line a cookie sheet with parchment paper.
Add a large piece of parchment paper to your countertop with some flour on the side.
(You need to coat lightly with flour or dough that seems sticky).
To form the biscuits, break off a piece of dough and roll it into a 4 inch stick (like a cigar).
Turn into a circle and connect both ends.
Once all the biscuits are formed add them onto the cookie sheet.
Rub the top of each biscuit lightly with the egg wash.
(This will help them achieve a rich golden color).
Pop them into the oven for approximately 40 minute.
Remove, cool and enjoy.
These biscuits wil last for up to 2 weeks in a sealed container.
Italian Pepper Biscuits