New Orleans' Old-Style Brocioloni

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wwltv.com

Posted on June 20, 2011 at 2:11 PM

2 round steaks or flank steaks, about a pound each

2 tsp. Frank Davis Beef Seasoning

4 cloves minced garlic

½ lb. button mushrooms, minced

½ cup fresh basil, chopped

½ cup fresh parsley, minced

2 green onions, thinly sliced

1 tsp. black pepper

2 cups Italian seasoned bread crumbs

1-1/2 cups grated Parmesan cheese

¾ cup shredded mozzarella

1 tsp. Frank Davis Sicilian Seasoning

½ cup beef broth

2 eggs, beaten

4 hardboiled eggs, sliced

¼ cup olive oil + 4 cloves garlic crushed

4 quarts prepared tomato gravy

6 cups cooked elbow pasta

Parmesan or Romano cheese for garnish

 

First, place the steaks on the countertop and carefully remove the small bone with a very sharp knife.

Then position the steaks between two sheets of either parchment paper or plastic wrap and, with a meat maul, pound them out until they are no more than one-quarter inch thick (this makes them easy to roll).

Now pin the holes in the steaks shut with a couple of toothpicks and season the meat liberally with the beef seasoning.

Meanwhile, in a large bowl, thoroughly combine the garlic, mushrooms, basil, parsley, green onions, black pepper, breadcrumbs, Parmesan cheese, mozzarella cheese, Sicilian seasoning, beef broth, and beaten eggs to form the steak stuffing.

Add extra beef broth a little at a time if necessary just until a moist but crumbly consistency is achieved.

At this point you can do one of two things: (1) you can either spread out a thin layer of the stuffing over the steak and roll it up lengthwise in "jellyroll" style, or (2) you can mound a generous amount of the stuffing right down the middle of the steak and wrap the meat lengthwise around it. Whichever method you choose be sure to include a liberal sprinkling of chopped hardboiled eggs with the stuffing before you roll the steaks. When the roll is wrapped tight, tie the steak closed with several pieces of butcher twine.

Now take a heavy 12-inch skillet, heat the olive oil and crushed garlic mixture to sizzling, and brown the rolled steaks well on all sides. All that's left to do then is to take the rolls, submerge them in pre-heated tomato gravy in a large pot, bring everything to a gently boil, reduce the fire, and simmer the brocioloni for about 45 minutes or until they become "fall-apart tender."

When you're ready to eat, lift the rolls out of the sauce and onto a serving platter, snip away the twine, and cut them into serving size slices on a bias. Dish out several slices of the brocioloni (as well as the tomato gravy it simmered in) on top of a plate of elbow pasta. Then top off everything with a generous handful of either Parmesan or Peccorino Romano cheese.

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Chef's Notes:

1. Ideally, you want to use a very thinly cut veal or beef round steak with the smallest bone-in you can find. When the bone is removed, patch up the hole with toothpicks and lay the steak flat in order to stuff it. If you can get your butcher to custom cut the steaks for you, the thinner they will be and the better the brocioloni will come out.

2. If you don't have my beef seasoning handy, you can substitute about a half-teaspoon of coarse-ground black pepper and about a half-teaspoon of kosher salt.

3. You can either make a tomato gravy from scratch or use one of the commercial gravies on the market and doctor it up (by adding a little extra onions, garlic, parsley, Sicilian seasoning, and a splash of red wine). Smother the brocioloni in this gravy for about an hour and the resultant flavor will be fantastic.

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