Sicilian Stick To Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini And Ricotta
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
42
Spice
57
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Salt1 cup
Italian Bread Crumbs1
Egg2 cloves
Garlic (minced)1 small
White Onion (grated)2 tbsps
Golden3 tbsps
Pine Nut (chopped)2 tbsps
Parsley (chopped flat-leaf)2 tbsps
Butter1 cup
Ricotta Cheese2 tsps
Lemon Zest2 tbsps
Thyme Leaves (chopped fresh)12
GrapesDirections:
1
Preheat oven to 450 degrees F
2
Put water on to boil for your pasta
3
Mix meat and next 10 ingredients as if you were making meatloaf
4
Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide
5
Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log
6
Drizzle the log with extra-virgin olive oil to coat lightly
7
Roast meatroll 20 minutes
8
Cut into 1-inch slices, 3 pieces per portion, and serve
9
Make pasta while meat is in the oven
10
Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it
11
Drain and return pasta to hot pot
12
While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil
13
Add salt to the water and add the trimmed broccolini
14
Cover and cook 5 minutes, drain and reserve
15
To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper
16
Toss pasta to coat it in the cheese and butter
17
Season it with salt, to your taste
18
Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper