Brasciole With Fettuccini And Tomato Sauce
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Olive Oil1
Pepper1
Salt170 g
Italian Sausage1 clove
Garlic (minced)4 cups
Flour4
Eggs4 tbsps
WaterDirections:
1
Heat oil in a small stockpot on medium heat
2
Add onion and saute until brown
3
Remove the onion from oil and add tomatoes, basil and pepper to taste
4
Bring to a boil over medium heat for 10 minutes and then simmer over low heat until reduced
5
The oil should separate from tomatoes and float to the top (about 45 to 60 minutes)
6
Add salt but only when the sauce is almost done
7
In a bowl, mix sausage, garlic, parsley, and pepper until well blended
8
Set aside
9
Cut beef into thin slices and flatten with mallet until very thin, and meat slice is about as big as your hand
10
Place a tablespoon of sausage mixture in the middle and roll up the beef
11
Secure with a toothpick
12
Heat pan with olive oil and saute brasciole until well browned
13
Transfer to tomato sauce and reduce to a simmer
14
Continue to cook tomato sauce with brasciole until sauce is done, when oil separates from the tomato sauce and floats to the top
15
Place flour in a mound onto a work surface, and make a well or hollow in the center
16
Crack eggs into the well, and whisk them slightly
17
With hands or fork, gradually draw some of the flour into the eggs until the eggs are no longer runny
18
Gently draw the sides of the mound into the egg mixture, and when eggs are soaked up by the flour, begin working the mixture into a dough
19
Knead the dough using the heel of your palm for about 8 to 10 minutes
20
Use water as needed until a smooth, integrated mixture is achieved
21
Let dough rest for at least 20 minutes
22
Using a pasta machine or wooden dowel, roll out dough and make into desired shape
23
Gently drop into a large pot of boiling water, and cook for 2 to 3 minutes
24
Serve Brasciole over fettuccine