David cooking brasciole - we used ribeye steaks, pounded thin. Then made a pesto of freshly harvested walnuts, garlic, raisins, thinly sliced fresh fennel, pepper, Smoosh the pesto onto the steaks (after searing the steaks on both sides) , then roll them into a nice 'meat cigar' or cigare carne. Place the rolled steaks in a big saute pan, surround them with diced eggplant, fresh fennel, garlic, trimmed articokes. Pour two cups of white wine over everything, bring to a boil, cover , simmer for 33 and 1/3 minutes.
1 comment:
If I substituted rabbit for the ribeye, and used tofu instead of fennel, then simmered it for only 32 minutes...what time would train B arrive in Boston?
Post a Comment