Recipe Cocktail

MONTHLY RECIPES Beef Braciole RecipeOf the month Ingredients 2/3 cup parmesan cheese, grated 4 tablespoons olive oil 1/3 cup provolone cheese, grated 1 teaspoon kosher salt 1/2 cup Italian seasoned breadcrumbs 1 teaspoon fresh ground black pepper 2 tablespoons parsley, chopped 1 1/2 lbs flank steak 2 tablespoons pine nuts, toasted 1 cup dry red wine 1 tablespoon chopped fresh oregano 1 cup beef broth 1 tablespoon chopped fresh thyme 3 1/4 cups marinara sauce 1 teaspoon red pepper flakes (you can use a good canned tomato sauce) 1 garlic clove, minced 2 dry bay leaf 5 to 6 pieces of prosciutto, sliced thin (can substitute mortadella or spicy capicola if wanted) Directions Preheat the oven to 350 degrees. Stir the cheeses, bread crumbs, herbs, pine nuts, red pepper flakes, garlic and 2 tablespoons of the olive oil together. Lay the flank steak out flat on work surface. Using a boning knife, butterfly open the flank steak going with the grain. Season meat with 1/2 teaspoon each of salt and pepper. Layer sliced prosciutto, overlapping each piece slightly down the center of the flank steak. Pat the bread crumb mixture over the steak. Starting at the short end, roll up the steak (like a jelly roll) and tie with butcher's twine every 4 inches. Season the outside with the remaining salt and pepper. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak. Cook, turning until browned on all sides, about 8 minutes. Add the wine to the pan, bring to a boil, reduce by half. Add beef broth, bay leaf and marinara. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer. Remove the braciole from the sauce. Let rest for 10 minutes. Remove bay leaf and reduce sauce until slightly thickened. Cut the twine off, and slice into 1/2 inch thick slices. Transfer the slices to a platter, and spoon some sauce over the slices. Serve with creamy polenta. Executive Chef Arnold Kruck Sgroppino: An Italian Cocktail of the Month Prep time: 5 minutes Yields: 2 drinks Cocktail Ingredients 1 cup chilled Prosecco (Italian sparkling white wine) 2 tablespoons chilled lemon vodka 1/3 cup frozen lemon sorbet 1/2 teaspoon finely chopped fresh mint leaves Directions Equally split Sorbet into 2 champagne glasses. Next add 1 tbsp of lemon flavored vodka into each glass followed by equal parts Prosecco, sprinkle with mint and serve immediately. Tip: This recipe may be custom made to your taste if you prefer a sweeter drink you may use a sweeter style gelato or sorbet, if you prefer a more crisp and refreshing style drink opt for a high quality more natural style of sorbet. Your drink will be as good as your ingredients, the better and fresher they are, the better and fresher the drink will be. This is a palate cleansing cocktail that may be enjoyed before, during or after dinner. Increase or decrease ingredients to your taste…Enjoy! Sommelier Wendy Tait .

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