Recipes Archive

Italian recipes

Baked cauliflower cheese soup buns

Aliums

Crispy roast porchetta with charred onion petals and thyme brown butter

2 hours

Cheat recipes

Mushroom arancini balls

20 minutes, plus chilling time

One-pot wonder

Marinated porks steaks with beans and spinach

15 minutes

Italian recipes

“Vitello” tonnato

15 minutes

Braciole (rolled beef) with pomodoro sauce

Serves 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour 40 minutes

Ingredients

400 g mozzarella, sliced
100 g pecorino, grated
100 g pine nuts
4 T fresh Italian parsley
6 sirloin steaks (see cook’s note)
12 slices prosciutto
2 T olive oil

For the roasted pomodoro sauce, mix:

1 onion, chopped
2 carrots, grated
¼ cup olive oil
4 cloves garlic, chopped
2 T fresh rosemary, chopped
2 x 400 g cans whole tomatoes
1 cup rosé wine
110 g tomato paste

For the gremolata roast potatoes:

8 potatoes, peeled and cubed
2 T olive oil
2 T fresh rosemary
salt, to taste
2 lemons, zested
4 cloves garlic, finely minced
¼ cup fresh Italian parsley, chopped

Method

1. Preheat the oven to 180°C. Place the cheese, pine nuts and parsley into a bowl and mix.

2. Place 2 slices proscuitto on top of each piece of steak. Divide the cheese mixture into 6 portions and place 1 portion in the middle of each steak.

3. Roll up each steak and secure with string. Heat the olive oil in a pan and brown the meat. Remove from the pan and set aside.

4. Place the sauce ingredients in a baking dish, add the meat, cover and roast for 1 hour. Uncover and roast for a further 30 minutes.

5. To make the gremolata potatoes, toss the potatoes in the olive oil, rosemary and salt and roast for 45 minutes, or until golden brown and crispy. Toss with the remaining ingredients. To serve, slice the meat and serve with sauce and potatoes.

Cook’s note: Ask your butcher to slice the steak and pound as thinly as possible.

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Braciole (rolled beef) with pomodoro sauce

Braciole (rolled beef) with pomodoro sauce

Ingredients

Method