ENT: Beef Rollatine with Pasta Shells
Source of Recipe
"Italian Classics in One Pot" by Anna Teresa Callen
* Exported from MasterCook *
Southern Italian Beef Rollatine with Pasta Shells, and Pine Nuts
Recipe By : Anna Teresa Callen
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Italian, Meats, Pasta, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons raisins
2 tablespoons parsley -- chopped
1 1/2 tablespoons pine nuts
2 garlic cloves -- slivered
2 ounces Romano cheese in 1 chunk -- cut as many
-- thin strips as there are
-- beef slices
2 ounces pancetta (sliced) -- cut in as many
-- thin strips as there are
-- beef slices
1 top round beef roast -- cut across the
-- the grain into 1/4-inch
-- thick slices, then pounded
-- thin (1 3/4 lb), you can use
-- bottom round too
black pepper -- freshly ground
3 tablespoons olive oil
1 large onion -- thinly sliced
1/2 cup dry red wine
1 can tomato puree (28 oz)
1 teaspoon dried sage
salt
1 pound fried small pasta shells
or
1 pound frozen cavatelli
Romano cheese -- grated
In a small bowl, combine the raisins, 1 tablespoon of the parsley, the pine nuts, and the garlic. Place 1 strip of Romano cheese and 1 strip of pancetta in the center of each beef slice. Sprinkle equal amounts of the raisin mixture onto each slice, leaving a 1/2-inch border around the edges. Season with a generous grinding of pepper. Fold in both short sides about 1/2 inch. starting at a long side, roll up the slices into thick cylinders and tie with kitchen string.
In a large Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the beef rolls to the pot and cook, turning, until they are lightly browned all over, about 10 minutes.
Pour in the wine and cook until it evaporates, about 3 minutes. Stir in the tomato puree, sage, and 1-1/2 cups water. Bring to a simmer and reduce the heat to low. Cover and cook, turning the rolls occasionally in the sauce, until they are tender, 2 to 2-1/2 hours. Remove the rollatine to a deep bowl. Skim any fat off the sauce, season with salt and pepper to taste, and pour over the meat. Cover with foil to keep warm. Clean the pot.
In the same pot, bring 4 quarts of water to a rapid boil. Add salt and the pasta and cook until tender but still firm, 8 to 10 minutes. Drain the pasta in a colander and return it to the pot. Add 2 cups of the sauce and toss to coat the pasta lightly (the pasta shouldn't swim in the sauce). Pour the remaining sauce into a sauceboat. Transfer the pasta to a deep serving bowl and top with the rollatine. Sprinkle with the remaining 1 tablespoon parsley and serve, passing the sauce and a bowl of Romano cheese.
Judi's note: Sage can sometimes be overwhelming so if you are not a big fan of this seasoning, I would cut the amount of sage to 1/2 teaspoon. If you just "love it", use the amount specified.
Cuisine:
"Italian"
Source:
"Italian Classics in One Pot"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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