Mario Batali's Braciolona

 

Mario Batali's Braciolona

 

skill level     Moderate
time     Over 120min   

servings    8

 

 

Braciolona Recipe: Special order a piece of pork from your butcher that will be big enough to stuff and roll.

ingredients

• 3 pounds Boneless Pork Shoulder or Leg (butterflied and pounded to yield 1 large piece 1/2-inch thick and 12 inches square)
• Kosher Salt and freshly ground Black Pepper
• 1/2 cup finely chopped Italian Parsley plus 2 tablespoons
• 1/4 cup Pine Nuts (baked for 8 minutes in a 400F oven) plus more to garnish
• 1/2 cup Dried Currants plus more to garnish
• 3/4 cup freshly grated young Pecorino Cheese
• 16 slices Prosciutto di Parma (about 1/2 pound)
• 4 Hard Boiled Eggs (peeled and quartered lengthwise)
• several gratings of Nutmeg
• 4 tablespoons dried Oregano
• 1/4 cup Extra Virgin Olive Oil
• 2 Red Onions (cut into 1/4th-inch dice)
• 4 Garlic cloves (thinly sliced)
• 2 cups Dry White Wine
• 2 28-ounce cans Plum Tomatoes (crushed by hand
• juices included)
• 2 teaspoons Hot Red Pepper Flakes
• 2 pounds Ziti (cook until al dente; optional)

 

Ingredients:

3 pounds Boneless Pork Shoulder or Leg (butterflied and pounded to yield 1 large piece 1/2-inch thick and 12 inches square)
Kosher Salt and freshly ground Black Pepper
1/2 cup finely chopped Italian Parsley plus 2 tablespoons
1/4 cup Pine Nuts (baked for 8 minutes in a 400F oven) plus more to garnish
1/2 cup Dried Currants plus more to garnish
3/4 cup freshly grated young Pecorino Cheese
16 slices Prosciutto di Parma (about 1/2 pound)
4 Hard Boiled Eggs (peeled and quartered lengthwise)
several gratings of Nutmeg
4 tablespoons dried Oregano

Instructions:

Step 1

Lay the pork on a cutting board and season with salt and pepper. Over the pork, sprinkle 1/2 cup of the parsley, the pine nuts, currants, and 1/2 cup of the pecorino and season with salt and pepper. Lay the prosciutto slices over the pork. Arrange the eggs in two rows across the meat. Grate nutmeg over the entire piece and sprinkle with 2 tablespoons of the oregano rubbing it between your fingers to release the essential oils. Carefully roll the piece up like a jellyroll and tie firmly with butcher twine in several places. Season the roll with salt and pepper. (The tied roll can be refrigerated for a day or two.) 

 

Step 2

Ingredients
1/4 cup Extra Virgin Olive Oil

Instructions

In an 8-quart Dutch oven, heat the oil until smoking. Carefully brown the pork roll on all sides, taking your time to get a deep golden brown; this should take 15 to 20 minutes. Remove the meat and set aside.

 

Step 3

Ingredients

2 Red Onions (cut into 1/4th-inch dice)
4 Garlic cloves (thinly sliced)
2 cups Dry White Wine
2 28-ounce cans Plum Tomatoes (crushed by hand, juices included)
2 teaspoons Hot Red Pepper Flakes

Instructions

Add the onions, remaining 2 tablespoons of oregano, and the garlic to the pan and cook until light golden brown and soft, 9 to 11 minutes. Add the wine, tomatoes, and pepper flakes and bring to a boil. Return the pork to the pan and simmer partially covered for 1 hour 20 minutes, moving occasionally to avoid sticking.     

 

Step 4

Ingredients

2 pounds Ziti (cook until al dente; optional)

Instructions

Transfer the pork to a cutting board and remove the butcher twine carefully. Slice the braciolona 3/4-inch thick with a very sharp knife. Arrange like shingles on a warm platter and sprinkle with the remaining parsley, pine nuts, currants, and cheese. Cover and keep warm if serving after the pasta course.

Helpful Tips:
1. You can substitute any of the fillings you want – nuts, currants, etc.
2. When spreading the oregano, make sure to pinch hard to release the essential oils.
3. When braising, make sure not to cover the meat in liquid.

 

SOURCE: http://abc.go.com/shows/the-chew/recipes/Braciolona-Mario-Batali

 

 

Carla Hall's Stone Fruit Sangria Gelatin

 

This recipe comes to you from The Chew's Carla Hall.

 

Stone Fruit Sangria Gelatin

Skill level     Easy      Time   Over 120 min    Servings  12

 

 

ingredients

• 4 cups fruity Red Wine (such as Beaujolais)
• 1/2 cup Granulated Sugar
• 1 1/2 cups White Grape Juice (chilled)
• 1/2 cup fresh squeezed Lemon Juice (chilled)
• 3 envelopes Unflavored Gelatin
• 1 Peach (pitted and cut into small pieces)
• 1 Plum (pitted and cut into small pieces)
• 1 Apricot (pitted and cut into small pieces)
• 1 cup pitted Cherries (halved)
• 1 1/2-2 cups Whipped Cream
• fresh Mint to garnish

Step 1
ingredients

4 cups fruity Red Wine (such as Beaujolais)
1 Peach (pitted and cut into small pieces)
1 Plum (pitted and cut into small pieces)
1 Apricot (pitted and cut into small pieces)
1 cup pitted Cherries (halved)
3 envelopes Unflavored Gelatin
instructions Place fruit and wine in a large bowl and allow to chill in the fridge overnight. Strain fruit from wine and set aside. Place 1 cup of red wine in a large heat proof bowl and sprinkle gelatin over surface and allow to bloom for 3 to 4 minutes.     
 
Step 2
• ingredients
•  
• 1/2 cup Granulated Sugar
  1 1/2 cups White Grape Juice (chilled)
  1/2 cup fresh squeezed Lemon Juice (chilled)
  instructions Meanwhile, bring remaining wine to a boil in a sauce pot. Reduce to a simmer, and then reduce to 2 cups, about 10 minutes. Stir in the sugar until dissolved. Pour boiling wine over the bloomed gelatin and stir to combine. Pour in the chilled grape and lemon juices and stir. Place the mixture into the refrigerator and allow to chill for 1 hour or until it reaches a pudding or curd like consistency. Remove from fridge and whisk. Ladle some of the mixture into 6 stemless glasses. Push some of the prepared fruit into the layer. Top with another layer of the sangria mixture and push more fruit into this layer.
•     
• Step 3
  ingredients
•       
  1 1/2-2 cups Whipped Cream     
• instructions Place the glasses into the fridge and allow to chill for 1 to 2 hours or until fully set. Remove from fridge. Garnish with whipped cream and a spring of mint.
  
  Helpful Tips:1. Let the fruit marinate in wine over night.
  2. Whisk the mixture before it completely sets to ensure it sets evenly.
  3. Letting the gelatin partially set allows you to suspend the stone fruit between two layers before it completely sets.
  4. Making individual portions allows the gelatin to set faster.