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From: Henry
To: phaedrus
Subject: braciola
Date sent: Sun, 24 Oct 1999 17:29:19 -0500
My mother used to make a wonderful braciola using pigskin as the
outer wrap.As I recall she put her meatball mixture,raisons and
parsley inside along other things I don't remember.This after being
browned cooked in her tomato sauce until tender.
Can you perhaps fill out this recipie or offer another one?
Thanks,
Henry
Hello Henry,
Here's what I found. It uses bacon for flavoring instead of pig skin.
Below it is another version that uses salt pork and below that, one
that uses proscuitto.
Uncle Phaedrus
Braciola
Ingredients :
5 round steaks, cut very thin (approximately 1 lb. total)
10 slices lean bacon
1/2 c. grated Parmesan cheese
1/2 c. chopped fresh parsley
3 cloves garlic
1/4 c. raisins
Salt and freshly ground black pepper
Olive oil
Preparation :
Lightly pepper each steak. Smash the garlic cloves, and
sprinkle with salt. Set aside for 2-3 minutes. Using the
flat part of the knife blade, work the salt and garlic into
a smooth pulp. Spread over the round steaks. Next, distribute
the parsley and cheese and raisins over the steaks. Place 2
slices of bacon on each steak. Beginning with a short end,
roll-up each steak to enclose the mixture and tie securely.
Heat the oil and brown the rolls on all sides. Add to your
tomato sauce during the last half hour to finish cooking.
This is a delicious accompaniment to any pasta with tomato
sauce dish.
--------------------------------------------
Braciola Alla Calabrese
Meat Roll
Preparation :
Spread the following mixture over a 3-pound slice of
round steak of veal or beef.
Ingredients :
1/4 lb. salt pork chopped fine
1/2 c. finely chopped parsley
2 cloves garlic
1 c. fine bread crumbs
1/2 c. pine nuts/walnuts
1/2 c. grated Romano cheese
1/4 c. raisins
Salt and pepper to taste
3 hard boiled eggs (optional)
Roll up and tie with string. In oven with 1/2 cup olive oil
brown meat (Dutch oven). Reduce heat; add 1 large can tomatoes,
1 quart water, 2 small cans tomato paste. Cover; simmer 2 hours
until meat is tender and sauce thick. Serve meat in slices on
platter as accompaniment to spaghetti or linguine.
------------------------------------------
Braciola Verdi
Ingredients :
2 lb. beef round steak, cut 1/4-inch thick
1 tsp. dried basil, crushed
1/2 tsp. ground nutmeg
1/8 tsp. pepper
1/2 tsp. finely crushed bay leaf
4 oz. Prosciutto, thinly sliced
4 oz. Provolone cheese, thinly sliced
2 eggs, hard cooked & sliced
1/4 c. Parmesan cheese, grated
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 tbsp. butter or margarine
1 tbsp. olive or cooking oil
1 c. beef broth
1/4 c. Marsala wine
2 tbsp. brandy
1 tbsp. cornstarch
Hot cooked linguine
String
Preparation :
Cut round steak into 6 rectangular pieces; pound each piece
flat with meat mallet. Mix basil, nutmeg, bay leaf and
1/8 teaspoon pepper; sprinkle over meat. Layer a sixth of
the Prosciutto, Provolone cheese and egg slices over each
piece of meat; sprinkle with Parmesan cheese. Roll up;
tie with string. In a large skillet, cook onion and green
pepper in butter or margarine and olive oil until tender.
Add meat rolls; brown on all sides. Add beef broth and wine.
Cover and simmer for 35 to 40 minutes. Add brandy and simmer
10 minutes more. Remove meat rolls to a platter and remove
strings. Boil broth until reduced to 1 1/4 cups.
Blend cornstarch and 1/4 cup cold water; stir into hot mixture
in skillet. Cook and stir until thickened and bubbly.
Cook 1 minute more. Season to taste with salt and pepper.
Serve with meat rolls over linguine. Serves 6.
From: shoprosey
To: phaedrus
Subject: beans & greens
Date sent: Sun, 24 Oct 1999 17:46:27 -0500
I have been searching everywhere for a recipe called "beans
and greens". It contains garlic, cannalini beans and I think
escarole along with linguine. My husband loves this and I want
to make it for him at home. He always orders it in restaurants.
Thank You so much for your help. I greatly appreciate it.
"Shoprosey"
Hi Shoprosey,
Alice referred your recipe question to me. The results of my search are
below, four recipes.
Phaed
Escarole And Beans
Ingredients:
o One head escarole, cleaned and chopped
o One tablespoon garlic, chopped fine
o Two tablespoons bacon fat with or without bacon chips
o Two tablespoons olive oil
o Twelve ounces chicken broth; canned broth is fine
o Twelve ounces of white beans; great northern beans in a
can are excellent, have faith
o Pecorino Romano cheese
Cooking Procedure:
o Saute greens in olive oil and bacon fat for three minutes;
turn greens several times
o Add garlic, cook a minute or two
o Add chicken broth and beans together. Cover and cook
about three minutes
o When greens are tender, serve in bowls or over pasta.
Sprinkle with grated Pecorino Cheese.
---------------------------------------------------
Pasta With Escarole And Beans
Ingredients :
1 lb. Penne pasta, or Ziti or whatever pasta you like
Bunch of Escarole, washed and ripped up
16 oz. can white kidney beans (Cannellini)
1/2 c. olive oil
3 cloves garlic, minced
Salt and pepper to taste
6 strips bacon, cooked and crumbled up
Preparation :
Cook pasta, drain. In saucepan saute garlic in oil.
add escarole. Saute until tender. Add beans, salt and pepper.
toss with cooked pasta. Sprinkle with bacon and Parmesan cheese.
---------------------------------
Escarole A La Fagiolli
Ingredients :
2 heads carefully washed escarole
4 tbsp. oil
1 tbsp. minced garlic
1 tbsp. chopped parsley
2 cans dark red kidney beans (you may also use white)
2 cans water
2 tbsp. grated Parmesan cheese
Salt and pepper to taste
Preparation :
Boil down 2 heads of escarole. Heat oil on low heat,
add garlic, parsley, salt and pepper and grated cheese
as soon as garlic starts to brown. stir well, add in
the entire contents of 2 cans of beans. Then 2 cans water.
Medium heat for 20 minutes. Then add in cooked escarole.
Simmer for 30 minutes more until beans are well cooked.
Serve over hard bread or pasta. Add hot red crushed
pepper if preferred.
----------------------------------
Beans And Escarole
Ingredients :
2 bunches escarole
1 can white kidney beans
1 c. cavatelli or other pasta
Olive oil
Garlic
A few slices of pepperoni
Preparation :
Rinse escarole thoroughly. Saute garlic and pepperoni
in olive oil in large skillet. Throw in escarole
(it cooks down to almost nothing). Cook until tender.
Add beans. Cook cavatelli and add to skillet.
Salt and pepper to taste. Serve with grated cheese.
Date sent: Tue, 01 Jun 1999 20:11:39 -0700
From: Natasha
To: phaedrus
Subject: Lost Recipe
> Uncle Phaedrus:
>
> I remember my mother making some bread when I was a small child. I seem
> to remember that it was called Teddy Bear Bread because it was baked in
> the shape of a teddy bear. It was slightly sweet and a nice golden
> brown.
> I think maybe the recipe was from Good Housekeeping or one of those
> type of magazines. I would like to make it for my family.
>
> Can you help me?
>
> Thanks,
>
> Mrs. Smith
>
Hi Natasha,
I found three recipes called "Teddy Bear Bread". See if one of them
is the one you recall.
Phaed
Keshia's Teddy Bear Bread
Ingredients :
1/2 c. milk
3 tbsp. sugar
2 tsp. salt
3 tbsp. margarine
1 env. active dry yeast
1 1/2 c. warm water
6 1/2-7 c. white bread flour or all-purpose flour
Oil
8 raisins
1 egg, lightly beaten with 1 tbsp. cold water
Preparation :
2 ribbons, each ribbon should be 3 inches long and 1 1/2 inches
wide to dress up for a special occasion. Note: If you decide to
cut recipe in half you need only 1 ribbon.
1. Pour milk into pot. Heat over medium heat until bubbles form
around edge of pan. Remove from heat. Stir in sugar, salt and
margarine. Cool to lukewarm.
2. Dissolve yeast thoroughly in warm water. Pour in large bowl.
3. Add milk mixture and 3 cups of the flour. Beat with wooden
spoon until smooth. Stir in 3 1/4 to 4 cups more flour or enough to make
a stiff dough.
4. Knead dough on floured board for 8-10 minutes. Place in bowl
greased with oil. Grease top lightly. Cover with towel. Let rise for 1
hour. Punch down. 5. Divide dough into 4 equal ball pieces. Set 3 balls
aside for bear bodies. Cut one of the remaining pieces in small round
balls for 4 paws, 2 ears and 1 mouth. Place large balls on greased
baking sheet for body. Place medium ball above for head. Flatten
slightly. Attach small balls for paws, nose and ears. 6. Cover with
towel; let rise for about 1 hour. 7. Adjust rack 1/3 cup from bottom of
oven and preheat oven to 400 degrees. Make indentation for ears, eyes,
nose and belly button with end of toothpick or point of scissors. Place
raisins in the indentation of eyes, nose and belly button. 8. Brush egg
glaze on bear. Bake for 25-30 minutes. Remove from oven and cool on
rack. The bear looks very cute with a nice bow around the neck.
----------------------------------
Teddy Bear Bread
Preparation :
Scald 1/2 cup milk, stir in 3 tablespoons sugar, 2 teaspoons salt
and 3 tablespoons margarine. Cool to lukewarm. Dissolve 1
package active dry yeast in 1 1/2 cups warm water. Add milk
mixture and 3 cups unsifted flour; beat until smooth. Stir in
enough more flour (3 1/2 to 4 cups) to make a stiff dough. Onto
floured board, knead 8 to 10 minutes. Place in greased bowl;
grease top of dough.
Cover, let rise until doubled, about 1 hour. Punch down and divide
into four equal pieces. Cut 1 piece in half and 1 piece into 14
pieces. Shape into balls. Place large balls on greased baking
sheets for bodies. Place medium balls above for heads. Flatten
slightly. Pinch seams. Attach small balls for paws, noses, and
ears. Cover and let rise until doubled, about 1 hour. Make
indentations in ears. Place raisins for eyes and belly buttons.
Mix 1 egg and 1 tablespoon of water and brush on bears.
Bake at 400 degrees for 25 to 30 minutes. Cool. Kids love
helping to make and eat them. Makes 2 bears.
----------------------------------
Teddy Bear Bread
Ingredients :
1/2 c. milk
3 tbsp. sugar
2 tsp. salt
3 tbsp. margarine
1 env. active dry yeast
1 1/2 c. warm water
6 1/2 - 7 c. white bread flour or all-purpose flour
Oil
8 raisins
1 egg, lightly beaten with 1 tsp. cold water
2 ribbons, each ribbon should be 3 feet long and 1 1/2 inches wide
Preparation :
Pour milk into pot and heat oven medium heat until bubbles form
around edge of the pan. Remove from heat. Stir in sugar, salt and
margarine. Cool to lukewarm. Dissolve yeast thoroughly in warm
water. Pour into large mixing bowl. Add milk mixture and 3 cups
flour. Beat with wooden spoon until smooth. Stir in 3 1/2 - 4 cups more
flour or enough to make a stiff dough. Knead dough on floured board for
8-10 minutes. Place in bowl greased with oil. Grease top lightly and
cover with towel. Let rise for 1 hour. Punch down. Divide dough into
four equal pieces. Set 2 aside for the bodies. Cut one of the remaining
pieces in half for 2 heads and the other into fourteen pieces. Shape all
the pieces into balls. Place large balls on greased baking sheets for
bodies. Place medium ones above for heads flatten slightly, attach small
balls for paws, noses and ears. Cover with towel and let rise for about
1 hour. Adjust rack 1/3 up from the bottom of the oven and preheat to
400 degrees. Makes indentations for ears, eyes, noses, and belly buttons
with the end of a toothpick. Place raisins for eyes, noses, and belly
button. Brush egg glaze on bears and bake 25-30 minutes.
Remove from oven and cool on racks. The bears look very cute
with nice bows around their necks.
----------------------------------
Teddy Bear Bread
Ingredients :
1/2 c. milk
3 tbsp. sugar
2 tsp. salt
3 tbsp. butter
1 pkg. yeast
1 1/2 c. warm water (105-115 degrees)
6 1/2-7 c. flour
6 raisins
1 egg
Preparation :
Scald 1/2 cup of milk. Stir in 3 tablespoons sugar, 2 teaspoons
salt and 3 tablespoons butter. Cool to lukewarm. Dissolve 1
package yeast in 1 1/2 cups warm water (105-115 degrees).
Mix milk mixture, dissolved yeast and 3 cups of flour together in a
large bowl. Beat until smooth. Stir in enough more flour (3 1/2
cups to 4 cups) to make stiff dough. On a floured board knead
8-10 minutes. Place in greased bowl. Grease top. Cover, let rise
until double in bulk, about 1 hour. Punch down. Divide into 4 equal
pieces. Cut 1 piece in half and 1 piece into 14 pieces. Shape into
balls. Place large balls on greased baking sheets for bodies, place
medium balls above for heads. Flatten slightly. Pinch seams. Attach
small balls for paws, nose and ears. Cover. Let rise until double,
about 1 hour. Make indentation on ears. Place raisins for eyes and
belly buttons. Mix egg and 1 tablespoon water. Brush bears. Bake at
400 degrees for 25-30 minutes. Cool.
----------------------------------
Teddy Bear Bread
Ingredients :
1 loaf frozen bread dough, thawed
Raisins
Preparation :
Have your child(ren) shape dough (by rolling pieces of dough in
their hands) in different size balls for bear's head, body, ears,
arms and legs. Decorate with raisins and paint with butter. Bake
as package directs. Eat while warm.
From: Sal
Date sent: Thu, 3 Jun 1999 01:10:16 -0400 (EDT)
To: phaedrus
Subject: Need help!!
> Hi Phaedrus,
> Can you give me recipes on how to cook Broccoli Rabe.
> Thanks,
>
> Sal
>
Hi Sal,
I sure can. Here are several, ranging from easy to a bit more complicated:
Phaed
Broccoli Rabe
Preparation :
Broccoli rabe is not really broccoli. Broccoli rabe
or "rappini" is a very small turnip plant with no bulb
development, which is pulled by hand and marketed with
roots attached. The name is derived from the Latin name
for turnip (RAPA) and the suffix (INI), meaning small.
To cook: Clean rappini with water, oil pan, add garlic
and brown. Add 1 cup of water. Put in rappini, season
to taste. (Lemon may be used if desired.) Cover pan and
steam for thirty minutes. Pepperoni or sausage may be
added to rappini after it is fully cooked.
----------------------------------
Sausage And Broccoli Rabe
Ingredients :
1 lb. sweet or hot Italian sausage
1 bunch broccoli rabe
Preparation :
Cut sausage into 1" pieces and put at the bottom of a 9"x13"
baking pan. Cut stems off broccoli rabe. Place rabe over sausage
and cover pan with aluminum foil. Bake at 350 degrees for 1 hour.
Mix sausage and broccoli rabe with the juice at the bottom of pan.
Easy and delicious. Parent
----------------------------------
Broccoli Di Rabe
Ingredients :
1 1/2 to 2 lb. broccoli di rabe, remove 1 inch off bottom of stem; use top
part, wash well; do not dry after washing
1 1/2 c. water
4 cloves garlic, whole
1/4 c. olive oil
1/2 tsp. ground black pepper
1/2 crushed hot pepper; optional
1 tbsp. lemon juice
Preparation :
Place all ingredients into pot.
Cook on medium heat, covered. When it boils,
lower heat to low and cook until tender,
approximately 20 minutes.
Remove and serve. Makes 4-6 servings.
----------------------------------
Broccoli Rabe (Rappini)
Ingredients :
2 lbs. Broccoli Rabe
4 to 5 cloves garlic
2 tbsp. olive oil
1 chicken bouillon cube
2 c. water
Preparation :
Wash Broccoli Rabe in several waters.
Cut into thirds and put aside in a pan or bowl.
Saute the garlic in the olive oil until just clear,
not brown. Add the water and bouillon cube. When the
cube has dissolved add the rabe, cook until tender,
approximately 1/2 hour to 45 minutes (covered pan).
Check and make sure the water doesn't disappear.
Add more if necessary. This is a wonderful meal
with Italian bread and a salad. For those who must
have meat you can add pepperoni slices or bits of ham
to the Rabe. Add salt and pepper to taste.
----------------------------------
Broccoli Rabe With Sausage
Ingredients :
5 lbs. broccoli rabe, parboiled (5 min.), reserving 2 c. water
2 lbs. Italian sausage
5 cloves garlic
Fresh parsley sprigs
Salt and pepper to taste
Preparation :
Make pokes with fork in the sausage.
Put in bottom of 8 quart saucepot. Brown with
garlic and a little oil. Add broccoli rabe,
parsley, salt and pepper to taste.
Cook on top of stove for 1 1/2 hours.
Serve hot with Italian bread.
----------------------------------
Broccoli Rabe
Ingredients :
2 lbs. broccoli rabe
1/3 c. olive oil
2 cloves garlic, crushed
1 c. chicken broth
1 tsp. crushed red pepper
Salt to taste
Preparation :
Wash broccoli rabe and remove stems.
Heat oil and saute garlic until lightly brown,
but do not burn. Add broccoli rabe and saute
until soft like spinach, 10 to 15 minutes.
Add chicken broth and cook 20 minutes longer,
or until tender. Add crushed pepper and salt
to taste. Serves 4 to 5.
Hint: Add 2 more cups of chicken broth and chop
the rabe into smaller pieces prior to cooking.
When done, serve with its liquid over 1 pound
cooked linguini. Toss the pasta and rabe well
and serve with grated cheese.
----------------------------------
Fettuccine With Sea Scallops And Broccoli Rabe
Ingredients :
2/3 lb. fettuccine (preferably DeCecco)
2 c. coarsely chopped broccoli rabe(bitter broccoli greens), heads and leaves
2 cloves garlic
16 jumbo sea scallops, quartered
2 tbsp. olive oil
Salt and freshly ground black pepper
Preparation :
In a large pot, cook fettuccine in salted water
until al dente. Two minutes before pasta is ready,
add broccoli. Drain, reserving 1 cup liquid. Meanwhile,
in a large skillet, saute garlic and scallops are brown,
1 to 2 minutes. Add fettuccine and broccoli, and dry.
Add a little reserved liquid. Season.
NOTE: If serving this as a main course, double recipe.
----------------------------------
Broccoli De Rabe Con Linguine
Ingredients :
1 broccoli de rabe bunch, cut 1 inch off bottom stem and discard
1/2 c. olive or corn oil
4 clove garlic, chopped or minced
1 tbsp. fresh lemon juice
1 tsp. wine vinegar
1/4 tsp. ground black pepper
1/4 tsp. crushed hot pepper; optional
3/4 tsp. salt
1 med. tomato, chopped sm.
8 oz. water
Preparation :
Wash broccoli well, do not dry. Place into
2 quart pot. Add rest of ingredients. Cover pot
and cook on medium heat until broccoli is tender
(fork must pierce broccoli easily), approximately
20 minutes. Set aside. Cook linguine according
to instructions on package; drain and pour broccoli
sauce over and serve. Makes 4-6 servings.
NOTE: To remove skin from tomatoes drop tomatoes in
boiling water for 30 seconds to 1 minute.
Then place them in cold water for couple minutes,
then skin can be removed.
----------------------------------
Penne With Sausage & Broccoli Rabe
Ingredients :
1 lb. of penne pasta
1 lb. sweet sausage
1 bunch fresh broccoli rabe
1 clove garlic, minced
1 can chicken stock
1 tbsp. cornstarch
3 to 4 sun-dried tomatoes in oil
Grated Parmesan cheese
Preparation :
1. Clean broccoli rabe and steam or boil in water.
Strain and set aside.
2. Cook sweet sausage in frying pan, adding a little
water so it does not burn. Cover pan and cook
until sausage is no longer pink. Set sausage aside
and cut each sausage link into 1/4 inch diagonal slices.
3. In sausage drippings, saute minced garlic. When garlic
is golden, but not brown, add can of chicken stock.
Stir and simmer for 10 minutes.
4. Put cornstarch in small bowl and add a ladle of chicken
stock. Mix and stir until thick and smooth.
5. Add cornstarch paste into rest of stock and continue to cook
for 10 more minutes, stirring continuously until thickened.
6. Boil pasta and strain. Place in serving bowl.
7. Combine cut up sausage, 3 to 4 sundried tomatoes broken into
bits and broccoli rabe. Stir into sauce and top over pasta.
Serve with grated Parmesan cheese.
From: Estelle
To: Phaedrus
Subject: Help
Date sent: Sat, 22 May 1999 20:08:46 -0700
> Dear Phaedrus,
> You helped me out with a recipe once before and I'm stuck again and
> thought of you. I had a recipe for chicken marsala, it called for a
> package of Knorrs brown sauce. It was an excellent dish. If you can't
> find me this recipe , can you tell me how to substitute or work around
> it. Thank you so much. Estelle
>
Hi Estelle,
I can't help with the Knorr's, but below is a recipe for Classic Brown
Sauce, which might work as a substitute. Below that is The Olive Garden's
recipe for Chicken Marsala.
Phaed
Classic Brown Sauce
This is the base sauce for an endless variety of classic sauces.
1/4 cup diced celery
1/3 cup diced carrot
1/3 cup diced yellow onion
6 tbs. butter, melted
4 tbs. flour
6 cups boiling hot brown stock
1 cup red wine
an herb bouquet of bay leaf, parsley, thyme. and peppercorns, tied
in cheesecloth
Saute the vegetables in the butter until soft.
Sprinkle the flour over the top and stir well to combine. Stirring
constantly, cook for 10 minutes over medium heat, until the flour
browns to golden brown.
Be careful not to scorch the flour, or the bitter flavor will ruin the
sauce. Deglaze with the wine (watch out for splatters). Add the stock and
simmer for 10-15 minutes, stirring occasionally. Strain well and reserve.
-------------------------------------------------------------------------
Olive Garden Chicken Marsala
Serving Size : 4
4 Chicken half-breasts; pound 1/4" thick -- skinned & boned
1/4 cup Wondra flour
1/2 t Salt
1/2 t Oregano
4 T Oil
4 T Butter/margarine
1 cup Fresh mushrooms -- sliced
1/2 cup Marsala wine
Combine flour, salt, pepper and oregano and blend well. Heat the
oil and butter in a skillet until bubbling lightly. Dredge the
chicken in the flour and shake off the excess. Cook the chicken on
medium heat for about 2 minutes on the first side, until lightly
brown. As you turn the breasts to the second side to cook, add the
mushrooms around the chicken pieces. Cook about 2 more
minutes, until lightly browned on the second side. Stir the
mushrooms. When the second side is lightly browned, add the wine
around the pieces, cover the pan and simmer for about 10 minutes.
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