Philadelphia RowHome Magazine

Page 96

PRHthe menu

courtesy of Joan Baldi on behalf of Baldi Funeral Home

Genovese Sauce Ingredients: ➜ 1 prosciutto bone or any meat bone of your choice ➜ 3 large carrots, finely chopped ➜ 3 large rib celery stalks, finely chopped ➜ 3 bay leaves ➜ 2 tablespoons of salt or to taste ➜ 8 cups of liquid, can be a combination of low-sodium chicken broth, stock, and water ➜ 4 onions, peeled and sliced thinly through the root end (set cutting board on stove and turn on the fan to prevent crying) ➜ 4 cloves garlic, chopped ➜ 4 1/2 pounds of ground veal or a combination of veal/beef/pork ➜ 3 tablespoons light olive oil ➜ 1 cup flour ➜ Additional salt, black pepper or red pepper to taste ➜ 1 can beef consume (optional) ➜ Grated Pecorino or Parmigiano cheese Directions: Start this recipe early in the day. Add olive oil to a large soup pot and heat. Add the bone and sauté until browned on all sides. Add all the liquid and bring up to a simmer. Add onions, celery, carrots and bay leaves, blend by stirring together 5-7 minutes. In a separate pot, add olive oil, chopped garlic and the ground meat. Cook until meat is brown. Add to the soup pot. Bring to a boil then reduce heat and allow to simmer on low for at least 2 hours. You can either put in the refrigerator overnight to allow for gelling or continue. At this point you can remove bone and bay leaves. Once all the ingredients have come together, add a can of beef consume to add thickness or use a sifter and add flour until thickened. The consistency should be semi-thick. When adding flour to the sauce stir continuously at the same time to avoid clumps. Pour sauce over perciatelli or whichever pasta you desire, top with grated cheese. ✻


| rowhome magazine

Brought to you by Lombardi’s Prime Meats

Braciole Ingredients: ½➜ cup Italian style bread crumbs ➜ 1 clove garlic, minced ➜ 2/3 cup pecorino cheese, grated ➜ 1/3 cup Parmesan cheese, grated ➜ 2 tablespoons chopped fresh Italian parsley leaves ➜ 4 tablespoons olive oil ➜ 1 (1 ½pound) flank steak ➜ Salt and pepper to taste ➜ 1 cup dry white wine ➜ 3 ¼ cups marinara sauce, homemade or good quality commercial Directions: Pre-heat oven to 350 degrees. In a medium bowl, stir together bread crumbs, garlic, cheeses and parsley. Drizzle 2 tablespoons of olive oil over mixture and stir again. Season with salt and pepper and set aside. Lay flank steak on flat surface and cover evenly with the breadcrumb mixture. Starting at short end, roll flank steak like a jelly roll. Filling should be enclosed completely. Using butcher’s twine, tie the braciole to secure. You can also use toothpicks to secure instead of twine. Season outside with salt and pepper. In a large oven proof skillet, heat remaining 2 tablespoons olive oil over medium heat. Brown the braciole on all sides. This should take about 8 minutes. Add the wine and bring to a boil. Stir in marinara sauce. Partially cover skillet with foil and bake for 1 ½ hours, turning every 30 minutes and basting with sauce. For the last 30 minutes, uncover and continue baking. Remove meat to a serving plate and slice on the diagonal into ½ inch thick slices. Spoon sauce over all and serve. ✻

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