Text 24028, 80 rader
Skriven 2007-12-12 10:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: echo picnics 547
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 -=> Burton Ford said to Hap Newsom <=-

 BF> We owe Dave The Sas a bit, eh?   [g]
 BF> Shipps and Hap too.

Yepper. Those are the big three. Others of us have
contributed as well, but not to that degree. Dirty
Dave, Neysa, the Stocketts, Leonore (who has managed
Glen's picnics with great eclat), FloTho, Ian and
Jacquie, myself, and one Furtonus Bordus Maximus.

So ... who wants to do one in '08? At one time Sean
thought he might have the time and resources. And as
I said I'm willing to help depending on the geography.

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A Kind of Bracciole
meat, main dish, Dave
Yield: 6 servings

2 oz dried cepes
6 oz hot water
4 tb olive oil
2 medium onions, chopped
3 cloves garlic, crushed
1/2 cup fresh parsley, chopped
12 oz fresh spinach, washed & chopped roughly
6 slices of top round, pounded thin
6 slices of prosciutto
Seasoned flour (see note)
Maggi seasoning
1/4 cup tomato sauce
Water

Soak the dried cepes in the 6 oz of hot water, set
aside.

Heat the olive oil in a heavy skillet and add the onions
and garlic; saute gently until the onions are just turning
translucent. Add the parsley and spinach and stir fry
until the spinach is well wilted and any released liquid
is cooked off.  Remove the cepes from the soaking water
and save the water! Mince the cepes finely and stir them
into the spinach mixture.  Remove the spinach/onion/cepes
mixture to a bowl (there should be about 3 cups.)

Lay out a slice of prosciutto on each slice of top round.
Top each with 1/2 cup of the spinach mixture and roll the
steak up, fastening the ends with toothpics and the center
with a wrap of string.

Roll each bracciole in seasoned flour and brown on all
sides in a little bacon fat in the skillet.  Season with
a few shakes of Maggi seasoning, add the liquid reserved
from soaking the mushrooms, the tomato sauce (I used some
leftover spaghtetti sauce) and about another 2/3 cup of
water.  Cover the skillet tightly and braise, adding small
amounts of water as needed (I didn't have to add any) for
about 45 minutes, until the meat is well done and tender
and the liquid with the seasoned flour has formed a
lovely gravy.

Serve with noodles or mashed taters (noodles for us that
night.)

NOTE: Seasoned flour.  Combine 1/2 cup flour, 3 tbsp good
paprika, 1 tbsp coarsely ground black pepper, 2 tsp salt,
1 tsp Durkee Poultry Seasoning OR regular ol' celery salt,
and a big ol' pinch of thyme (about 1/2 tsp).  Stir with a
fork to combine.

My recipe, which was invented by me.  Posted to NCE, May
2005. Dave Sacerdote.

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