DASH. OF. THIS. AND. THAT

 

BRACIOLE WITH CRISPY PROSCIUTTO AND SAGE DUMPLINGS

 

We do not stuff the braciole with prosciutto, instead we crisp it up in sage oil and let it stand on it's own, caramelized, salty and crunchy.  Fried sage is added to our dumpling dough and gives a distinct earthy flavor.  Though this is a multi-layered process, once the braciole is braising everything else can be prepared.  

 

Braciole Ingredients:

1  1/2 lbs. flank steak pounded 1/4 inch thick

4 tablespoons olive oil (reserve 2 tablespoons for browning the meat)

1/2 teaspoon salt

1 teaspoon crushed black pepper

1/4 teaspoon cayenne pepper

3/4 cup shaved parmigiano reggiano or extra sharp provolone

3 cloves garlic minced

1/4 cup fresh parsley minced

1/4 teaspoon lemon zest

1/2 cup flour

1 cup red wine

4 cups good quality beef broth

1 bay leaf

2 sprigs of fresh thyme

1 tablespoon balsamic vinegar

1/2 cup marinara sauce

 

1/2 lb prosciutto sliced thin

 

Dumpling Ingredients:

15 sage leaves

3 tablespoons olive oil

1 cup flour

1 cup ricotta (strained for at least 1/2 hour-to remove excess moisture)

1 whole egg

2 egg  yolks

1/8 teaspoon nutmeg

1/2 teaspoon black pepper

1 teaspoon kosher or sea salt.

extra flour for coating dumplings

 

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1.  Lie flank steak flat, coat with 2 tablespoons of olive oil and (in the order of ingredients listed above),       layer with salt, black pepper, cayenne pepper, cheese, garlic, parsley and lemon zest. Roll and tie with     butcher's  string or secure with toothpicks. Dredge the rolls in flour.

2.  Heat the remaining 2 tablespoons of olive oil in a large frying pan and brown the meat on all sides.          Turning each side as soon as it browns.

3.  Over a medium heat and add 1 cup of red wine and reduce by half.

4.  Add 4 cups of beef broth, bay leaf and thyme sprigs- bring to a boil, cover and simmer for 2 1/2               hours or until beef is tender, Stir occasionally being careful not to burn the bottom of pan. Discard the      bay leaf and thyme sprigs.

5.   Add the balsamic vinegar and marinara sauce, cook an additional 5 minutes.  

6.   Heat 3 tablespoons of olive oil and fry the sage leaves until crisp, about 20-30 seconds. Remove the        sage leaves, reserve 6 -8 leaves for garnish and crush the rest, set aside.  Reserve and leave oil in            pan.

7.   Prepare the ricotta sage dumpling dough: Mix Ricotta, crushed sage leaves, egg and egg yolks until          smooth. Gently mix in the flour, nutmeg, salt and pepper. Dough will be sticky, refrigerate for 30                minutes.

8.  Half fill a large pot with water and 2 teaspoons of salt, bring to a rolling boil and reduce water to a low      simmer. Scoop the dumpling dough in tablespoons and roll in  flour, simmer in water for                              approximately 4 minutes or until dumpling rises to the top. Scoop out dumplings with a slotted spoon.  

9.  Heat the reserved sage oil and fry the prosciutto until crispy, set aside.  Add the dumplings to the                remaining hot sage/prosciutto oil- tossing once gently-just to warm.

 

      Serve on a platter with braciole and top with crunchy prosciutto and reserved sage leaves.