Olive
Olive
Art Print

Buy at AllPosters.com
 

 

 

 

 

 

 

wine.com 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Rolled Flank Steak with Green
Olives and Oregano

 

 

Sur La Table_Brand_468x60 

“Al tavolo non s’invecchia mai.
(At the table one never gets old.)”

~ Mario Batali, in The Babbo Cookbook


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index 

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 


[Flag Campaign icon]

 

 

 

 


Academia Barilla Parmigiano Reggiano

 

 

 

 

 

 

 

 

Green Olive, White Bread, Parmesan and Olive Oil
Green Olive, White Bread, Parmesan
and Olive Oil

Photographic Print

Buy at AllPosters.com

 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Olive Trees, c.1889
Olive Trees, c.1889
Art Print

van Gogh, Vincent
Buy at AllPosters.com
 

 


La Belle Cuisine

 


Rolled Flank Steak with Green
Olives and Oregano



Mario Batali Simple Italian Food:
Recipes from My Two Villages

by Mario Batali, 1998, Clarkson N. Potter, Inc.

Serves 4

“This is my variation on the San-whomever-festival staple that is served across
the United States wherever there are Italian-American communities. During
New York’s ‘festa di San Gennaro’ tens of thousands of paesanos descend on
Little Italy to consume mass quantities of food prepared in the Napolitano
tradition. Having tasted the real things in Napoli, it’s sad to see such poorly
prepared food, because the originals are exemplars of Italian cooking.”

3 cups basic tomato sauce [recipe follows]
1 cup green Italian olives,
preferably Ascolane
3 tablespoons chopped fresh oregano leaves
1/2 cup freshly grated Parmigiano-
Reggiano cheese
1 cup finely chopped Italian parsley
1/4 teaspoon freshly grated nutmeg
1 3/4 pound beef flank steak, sliced
into 8 thin scallops
Salt and pepper
Flour, for dusting
1/4 cup extra-virgin olive oil
1/2 cup dry red wine

In a medium saucepan, combine the tomato sauce, olives, and 2 table-
spoons of the oregano and bring to a boil. Reduce the heat and simmer
while you assemble the braciole.
In a mixing bowl, mix the cheese, parsley and nutmeg until well blended.
Lay the pieces of steak out on a board and season with salt and pepper.
Divide the cheese mixture evenly over the beef, spreading to form a thin
layer on top of each piece like a jelly roll and tie securely with a piece of
butcher’s twine. Season with salt and pepper and roll in flour to coat lightly.
In a 12- to 14-inch skillet, heat the olive oil until smoking. Place 4 rolled
steak pieces at a time in the skillet and brown evenly, rolling with tongs
or a wooden spoon. Transfer to a plate and repeat with remaining 4 rolls.
Pour off the cooking oil. Return the skillet to the heat and add the wine,
stirring the bottom of the skillet with a wooden spoon to loosen the
browned bits. Add the simmering tomato sauce and bring to a boil. Add
the beef rolls and simmer uncovered 10 to 15 minutes, until the meat is
cooked through. Remove the meat to a heated platter, pour the sauce
over, and garnish with the remaining tablespoon of oregano.
 

Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or
1 tablespoon dried
1/2 medium carrot, finely shredded
Two
 28-ounce cans peeled whole tomatoes,
crushed by hand and juices reserved
Salt to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add onion
and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot and cook 5 minutes more, until
the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick
as hot cereal. Season with salt and serve. This sauce holds one week
in the refrigerator or up to six months in the freezer. Makes 4 cups.
 

Index - Beef Recipe Archives
Party Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: June 10, 2010.