Everyday Italian_ 125 Simple and Delicious Recipes Part 34

In a Medium Bowl, stir the cheeses, bread crumbs, parsley, and garlic to blend. Stir in 2 tablespoons of the oil, and set aside. Lay the flank steak flat on the work surface, and sprinkle with teaspoon each of salt and pepper. Sprinkle the bread-crumb mixture evenly over the steak to cover the top evenly. Starting at one short end, roll up the steak as for a jelly roll and enclose the filling completely. Using kitchen twine, tie the steak roll to secure. Sprinkle the braciola with the remaining salt and pepper. stir the cheeses, bread crumbs, parsley, and garlic to blend. Stir in 2 tablespoons of the oil, and set aside. Lay the flank steak flat on the work surface, and sprinkle with teaspoon each of salt and pepper. Sprinkle the bread-crumb mixture evenly over the steak to cover the top evenly. Starting at one short end, roll up the steak as for a jelly roll and enclose the filling completely. Using kitchen twine, tie the steak roll to secure. Sprinkle the braciola with the remaining salt and pepper.

Preheat the oven to 350 degrees F. In a large, heavy, ovenproof frying pan, heat the remaining 2 tablespoons of oil over a medium flame. Add the braciola and cook until brown on all sides, about 8 minutes. Add the wine and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake, turning the braciola and basting with the sauce every 30 minutes, until the meat is almost tender, about 1 hours. Uncover and continue baking until the meat is tender, about 30 minutes longer. (The braciola can be made up to this point 1 day ahead. Cool, then cover with foil and refrigerate. Rewarm in a 350 degree F oven until the braciola is heated through, about 30 minutes.) Remove the braciola from the sauce. Using a large, sharp knife, remove the kitchen twine and cut the braciola crosswise and diagonally into -inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

You can be creative with the flavorings. You can subst.i.tute mozzarella or even fontina or Gorgonzola; you can also use whatever herbs you like. Make this dish your own-that's what makes cooking so much fun. with the flavorings. You can subst.i.tute mozzarella or even fontina or Gorgonzola; you can also use whatever herbs you like. Make this dish your own-that's what makes cooking so much fun.

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Everyday ROASTS.

Roasts are simple, satisfying, and great for guests; nearly all your work is done ahead of time. The key to roasting meats, whether chicken or fish or pork or beef, is to achieve the proper internal temperature for the type of meat. Cook it too long, and the meat's temperature gets too high, turning your roast dry and tough; not long enough, and it won't be safe to eat. But cook it just right, and you'll have a perfectly tender, flavorful, and downright easy entree for a crowd.[image] The secret to achieving the right internal temperature is simple: Use a meat thermometer. The basic models cost just a couple of bucks, but I'm in love with my electronic one: The sensor stays in the oven, inserted into the meat, while a wire extends to the readout on my stovetop, and it has an alarm that lets me know when the meat has reached the desired temperature. Here are the proper internal temperatures of meats: The secret to achieving the right internal temperature is simple: Use a meat thermometer. The basic models cost just a couple of bucks, but I'm in love with my electronic one: The sensor stays in the oven, inserted into the meat, while a wire extends to the readout on my stovetop, and it has an alarm that lets me know when the meat has reached the desired temperature. Here are the proper internal temperatures of meats: [image]

ROASTED RED SNAPPER.

with Rosemary Roasting fish is easy and helps keep it moist, tender, and flaky. On Italy's many coasts, it's popular to cook fish whole-including tail and head, which is considered a delicacy for many types of fish. I can live without the heads, but I do like to stuff the fish for an added burst of flavor and aroma.

4 MAIN-COURSE SERVINGS.

2.

tablespoons olive oil tablespoons olive oil

1.

whole red snapper (about 3 pounds), cleaned and scaled whole red snapper (about 3 pounds), cleaned and scaled

1.

teaspoon salt, plus more to taste teaspoon salt, plus more to taste

1.

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

1.

lemon, cut into 8 wedges lemon, cut into 8 wedges .

small onion, coa.r.s.ely chopped small onion, coa.r.s.ely chopped .

fennel bulb, coa.r.s.ely chopped fennel bulb, coa.r.s.ely chopped

6.

sprigs of fresh rosemary sprigs of fresh rosemary

2.

garlic cloves, thinly sliced garlic cloves, thinly sliced

Preheat the Oven to 400 degrees F. Line a large, heavy baking sheet with foil. Coat the foil with 1 tablespoon of the oil. Place the fish atop the foil, and sprinkle the fish cavity with teaspoon each of salt and pepper. Squeeze the juice from 4 lemon wedges inside the fish cavity and then place those wedges in the cavity. Fill the cavity with the onion, fennel, rosemary, and garlic. Rub the remaining 1 tablespoon of oil over the fish and sprinkle with teaspoon each of salt and pepper. (The fish can be prepared up to this point 6 hours ahead. Cover and refrigerate. Uncover before baking.) to 400 degrees F. Line a large, heavy baking sheet with foil. Coat the foil with 1 tablespoon of the oil. Place the fish atop the foil, and sprinkle the fish cavity with teaspoon each of salt and pepper. Squeeze the juice from 4 lemon wedges inside the fish cavity and then place those wedges in the cavity. Fill the cavity with the onion, fennel, rosemary, and garlic. Rub the remaining 1 tablespoon of oil over the fish and sprinkle with teaspoon each of salt and pepper. (The fish can be prepared up to this point 6 hours ahead. Cover and refrigerate. Uncover before baking.) Roast in the oven until the fish is just cooked through at the bone, about 40 minutes. Pull back the skin from atop the fish. Using a sharp knife, separate the two fillets from the backbone. Using a metal spatula, transfer the fillets to plates. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining two fillets to plates. Sprinkle the fish with more salt and pepper to taste, and serve with the remaining lemon wedges.

SALMON BAKED IN FOIL.

Cooking fish al cartoccio al cartoccio-literally, "in a bag"-is a technique that's been used by Italians (and other cultures) for a long time. It's actually a method of steaming rather than baking; the tight wrapping seals in all the juices and aromas so you end up with a mouthwatering combination of flavors. Traditionally, the fish is wrapped in parchment paper, but I like to use aluminum foil because it's easier to close tightly. (It's not as pretty or traditional as parchment paper, but aluminum foil is one modern convenience that I'm just not willing to forgo for the sake of prettiness or tradition.) You can cook almost any fish you want in foil or parchment, and indeed in Italy it's usually used for swordfish and sea ba.s.s, not salmon, which doesn't swim in the Mediterranean; but I love salmon's creaminess and year-round availability, so I've taken my liberties with the al cartoccio al cartoccio tradition. This method also produces superb vegetables and chicken. And a bonus: It's mess-free. tradition. This method also produces superb vegetables and chicken. And a bonus: It's mess-free.

4 MAIN-COURSE SERVINGS.

3.

tomatoes, chopped, or 1 (14-ounce) can diced tomatoes in juice, drained tomatoes, chopped, or 1 (14-ounce) can diced tomatoes in juice, drained

2.

shallots, chopped shallots, chopped

2.

tablespoons plus 2 teaspoons olive oil tablespoons plus 2 teaspoons olive oil

2.

tablespoons fresh lemon juice (from about lemon) tablespoons fresh lemon juice (from about lemon) 1.

teaspoons chopped fresh oregano or teaspoon dried teaspoons chopped fresh oregano or teaspoon dried 1.

teaspoons chopped fresh thyme or teaspoon dried teaspoons chopped fresh thyme or teaspoon dried

1.

teaspoon salt teaspoon salt .

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

4.

salmon fillets (about 5 ounces each) salmon fillets (about 5 ounces each)

Preheat the Oven to 400 degrees F. In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, teaspoon of salt, and teaspoon of pepper. In the center of each of four large sheets of aluminum foil, spoon teaspoon of oil. Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Sprinkle the salmon fillets with the remaining teaspoon each of salt and pepper. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed. Place the foil packets on a large, heavy baking sheet. (The salmon packets can be prepared up to this point 6 hours ahead. Refrigerate until ready to bake.) to 400 degrees F. In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, teaspoon of salt, and teaspoon of pepper. In the center of each of four large sheets of aluminum foil, spoon teaspoon of oil. Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Sprinkle the salmon fillets with the remaining teaspoon each of salt and pepper. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed. Place the foil packets on a large, heavy baking sheet. (The salmon packets can be prepared up to this point 6 hours ahead. Refrigerate until ready to bake.) Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. (You may want to unwrap and plate the fish in the kitchen before serving.) [image]

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ROASTED PORK LOIN.