Tag Archives: Italy

Braciole: fooled by the name

April 20, 2013:
Cook’s Country – April/May issue
Braciole

Braciole.

Ohhh, braciole.

Braciole. Braciole. Braciole.

I just can’t get enough of saying its name, letting it roll off my tongue, pretending I were on the beach in Sicily, scarf around my neck blowing in the wind, over-sized sunglasses taking over my face. Ahh, yes, my first mistake in choosing it for my latest 12 Months of Cooking Challenge.

Last month was a bit of a funny month for the challenge. I had chosen braciole (pronounced bruh-zoooool) early in the month, had sent Big Ring out for the ingredients, and then got curb stomped by a nasty cold, putting braciole on hold. Instead, I made that incredible chicken soup that I still dream of to this day. The cold lasted just over a week, and lucky for us the braciole ingredients were still in tact. The proper April challenge was a go.

This dish was not like the others, which in all fairness weren’t the most challenging. Braciole is an Italian rolled beef dish, similar to Germany’s rouladin, that originates in Southern Italy. I’m pretty sure, prior to braciole, I had never once cooked a dish involving beef. Just like most other meats, beef kind of scared the heck out of me. I mean, if you cook it too long, it becomes tough, if you under cook it, it’s cold, which, sorry, not really my thing. It’s kind of finicky, you know.

But that name, oh that name, she enticed me. I’ve had a love affair with Italy since I first stepped off that plane in Florence four years ago. And nearly every meal I’ve made in my once a year Big Ring Birthday Bash has been Italian. I couldn’t go wrong… or so I thought.

Florence-blog
Me and Italy go together like honey and peanut butter!

You see, this meal, it had a lot of steps. A lot. The thick slab of flank steak we got from the local butcher (yay local!) needed to be pounded out within an inch of its life. But I had no pounder, no mallot, no hammer even. I was left to use a big ol’ can of crushed tomatoes, which frankly, did not do the job well at all.

And then there was the debacle of the kitchen string, which, frankly, wasn’t all my fault. I didn’t realize I needed kitchen string until the day I was actually making the meal, and so, I sent Big Ring back to the grocery store. Well, that dear husband of mine, who himself has never worked with kitchen string, came back with hairy string. HAIRY STRING!!! I was already started on the recipe at this point, and the dinner hour was fast approaching. Surely, the hair would stay on the string right? Right? Yeah, no. This meal most definitely had extra fibre that was not called for!

The biggest mistake I made, though, was halving the recipe. Because we’re a small household, not so keen on leftovers, I figured we’d save a few dollars and chop the recipe in half. While the taste turned out just fine (despite the hair, which you didn’t notice once it was all cooked) the technique of rolling the steak and its fixins’, I thought, probably would have been easier with a larger surface to work with – I barely got the 1 pound of beef rolled around once, let alone three times, and I had raisins and other fillings falling out every which way.

130420Braciole1
Raw braciole: I don’t advise using toothpicks. I thought they’d help keep it in place before getting the string out, but, uhm, I kinda broke one. More protein 😀

But, it was kind of fun tying the sucker up and trying to figure out what it looked like. Big Ring said an inch worm; I said an armadillo 😀

130420Braciole2
Semi-cooked armadillo, er, I mean, braciole 😉

The flavour was good, but not good enough for me to try again. Sorry braciole, even with your beautifully exotic name, I can’t overlook the massive amount of steps you require. You’re out of the Princess cooking repertoire.

130420Braciole3
Fully cooked braciole, sauce and all, served atop a bed of spaghetti noodles.

Ingredients:
1 (2-pound) flank steak, trimmed
10 garlic cloves, sliced thin
1/4 cup extra-virgin olive oil
1/2 cup golden raisins, chopped coarse
1/2 cup Parmesan cheese, grated (plus extra for serving)
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/2 tsp red pepper flakes
salt and pepper
1 onion, chopped
3 tbsp tomato paste
2 (28-ounce) cans crushed tomatoes

1. Adjust oven rack to middle position and heat oven to 325 degrees. Position steak on cutting board so long edge is parallel to counter edge. Cover with plastic wrap and pound to even 1/2 inch thickness. Trim any ragged edges to create rough rectangle about 11 by 9 inches. Pat steak dry with paper towels.
2. Combine garlic and oil in bowl and microwave until fragrant, about 1 minute. Let cool slightly, then remove garlic from oil with fork. Separately reserve garlic and garlic oil. Combine raisins, Parmesan, 1/4 cup basil, parsley, half of garlic, 1/2 tsp oregano, and 1/4 tsp pepper flakes in bowl.
3. Brush exposed side of steak with 1 tbsp garlic oil and season with 1/2 tsp salt and 3/4 tsp pepper. Spread raisin mixture evenly over steak, pressing to adhere, leaving 1-inch border along top edge. starting from bottom edge and rolling away from you, roll steak into tight log, finally resting seam side down. Tie kitchen twin around braciole at 1-inch intervals.
4. Heat 1 tablespoon garlic oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add braciole, seam side down, and cook until lightly browned all over, about 5 minutes. Transfer to 13 by 9-inch baking dish.
5. Reduce heat to medium and add onion, remaining garlic oil, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper flakes to now-empty skillet. Cook until onion just begins to soften, about 3 minutes. Stir in tomato paste and remaining half of garlic and cook until fragrant and tomato paste is lightly browned, about 1 minute. Stir in tomatoes, bring to simmer, and pour sauce over braciole. Cover dish tightly with aluminum foil and bake until fork slips easily in and out of braciole, 1 1/2 to 1 3/4 hours. Transfer baking dish to wire rack, spoon sauce over braciole, re-cover, and let rest in sauce for 30 minutes.
6. Transfer braciole to carving board, seam side down; cut and discard twine; and cut into 3/4-inch thick slices. Stir remaining 1/4 cup basil into sauce and season with salt and pepper to taste. Ladle 2 cups sauce onto serving platter. Transfer braciole slices to platter. Serve, passing remaining sauce and extra Parmesan separately.

Serves 4-6

Other 12 Months of Cooking Challenge recipes:
• February 1, 2013: “Impossible” Ham and Cheese Pie
• March 20, 2013: Easy Asparagus Tart
• April 17, 2013: Chicken and Rice Soup

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Hike of a lifetime

These two weeks weren’t supposed to be spent at home. Before thumb-sucking alien baby made its presence be known, Big Ring and I were a planning a vacation touring the Amalfi Coast and other such European destinations. It’s been three years since we were last in Italy, an adventure we both fell in love with, and wanted to experience again. While we weren’t planning on visiting the same destinations this go around, we were planning on falling in Italy love all over again.


Gelato, how could I not love Italy?

But alas, the responsible one in this marriage (take note, that is not me) decided it best if we hold off on the trip for a bit, and instead paint our loft and put our savings towards baby accoutrements. Damn his responsible nature 😉


Painting chaos… thank goodness I spent the weekend at my parents!

Still, Italy has not been far from the brain … especially with all the hiking I’ve been doing lately. And so, today’s post is a journal entry I wrote (and later published to Facebook, long before I was in the blog world) on Day 9 of our Italian tour.

Day 9: Cinque Terre:

Oh-my-god! My legs are shaking like a 7.0 on the Richter scale, my heart is beating like a jackhammer beats cement, and my skin is soaked with the taste of a salt lick as my body teeters on the narrow cliff-side trail.

I look down, all I can see is open air with nothing but a blue dot representing the Mediterranean hundreds of miles below. I hear the waves raging war on the rocks, I imagine my own body crashing against those same rocks like a limp, little rag doll; my bottom lip quivers. There’s no barrier, no guardrail, no nothing to prevent me from losing step and crashing down to my death.

The self motivator in my head tries to reassure me: “You can do this,” she says. But I’m dubious. Everything inside me tells me to stop, turn back, don’t do it. I say her words aloud: “You can do this,” a little too weak. I repeat: “You can do this,” this time my fists clenched in determination.

Fear will not stop me. A force far more powerful pushes me forward: Beauty. The beauty of Cinque Terre.

Already I’ve seen every hue imaginable blooming around me: hot pink, orange, yellow, magenta, blood red. I’ve seen butterflies, powder-blue, pink, orange and yellow butterflies, dancing before me, and honeybees, twice the size of North American bees, buzzing full of nectar. I’ve seen lemon trees with lemons the size of baseballs, olive trees and vineyards interspersed in amongst the cliffs, lizards scampering across the trail, brooks babbling, and red-orange poppies growing like wildflowers – it’s the first time I’ve ever seen a real live poppy.

Something inside me tells me there’s so much more to see.

Cinque Terre is an area made up of five villages along the coastline of the Italian Riviera: Riomaggiore, Manarola, Corniglia, Vernazza and Monterosso al Mare. Although this area has been built up for centuries, it seems to have turned its back on modern-day developments. Cars can’t access the villages from the outside – only footpaths, trains and boats connect them. It’s not a world I could regularly live in, but my god, for a day it was so primitively amazing.

When Big Ring first presented the idea of spending a couple of days in Cinque Terre as a break between all the sight seeing and busyness of Florence and Barcelona, I was in – especially when he told me it would be a hiking trip. I was pretty sure that my body would be in desperate need of some intense exercise by that time, given that I knew I’d be mowing down on mondo amounts of gelato, pizza and pasta in Florence.

But Cinque Terre was nothing like the stairmaster I used to be obsessed with at the gym, nor like the Grouse Grind that I have a love-hate relationship with. It was 5,000 times more intense, 5,000 times better!

The brochure told us that the hike in total would take approximately five hours to complete; it took us eight. And not because of my slow-moving legs, oh no, I was moving just fine. Mario’s feet, however, were rather sluggish due to the fact that his finger was glued to his camera’s snapping trigger – he took 200 pictures that day alone.

But could I really fault him? No.

No place before – not the Vancouver Aquarium, not San Miniato al Monte, not even Sacré Coeur – has ever taken my breath away (figuratively and literally) like Cinque Terre did.

We set off at 10 in the morning for the first trail out of Riomaggiore: Via dell Amoré “Lover’s Lane.” It’s a fairly easy trek with a wide path and railing almost the entire way – deceiving, I would soon learn.

A chain link fence at the start of the trail is covered in padlocks. The story goes that if you lock a lock to that fence, your love will forever be intertwined … we didn’t. Oops.

The second path towards Corniglia is a bit more hilly, forcing us to climb rocky stairs, some with one step that should have been more like three steps, and others with hardly a spot to fit your foot into. We cross shaky, suspension-style bridges, squish our backs up against the mountain and suck in our tummies at spots to let those coming from the other direction safely pass.

A flight of stairs, consisting of nearly 400 steps, welcomes us up into Corniglia. Some hikers are huffing and puffing, even leaning over in exhaustion, but not me, I’m in Grouse Grind mode, says Big Ring – I fly pass them all until I reach the top where I vigorously fist bump the air!

Corniglia is like something from the ‘20s. The locals all seem to know each other, waving and exchanging Italian pleasantries, helping the older women up the stairs, hanging their laundry high above the winding streets, letting it flap in the warm breeze.

We sit on the stone steps, watching in wonderment.

We walk down to the fisherman’s dock – another crazy flight of stairs down and then back up again. I kid you not, if you were to calculate all the ups and downs we did that day, I’m sure it would have easily amounted to the Grouse Grind four or more times over!

By the time we hit Vernazza, the next village, I’m soaked in sweat (thank goodness I chose to wear a black tank top that morning) and cursing the girls who are confident enough to walk around in their sports bras and bathing suit tops. Mind you, it was usually those same girls who were wearing flip-flops – this was NOT a trail to take lightly in flip-flops.

When we spot the beach in Vernazza, neither of us care that we are without swimsuits. We rip our hiking shoes and socks off, and plod right into the Mediterranean. I was only planning on dipping my toes in, but within seconds I’m wading in further and further, loving the waves crashing against my calves, knees and thighs, swaying my body from side to side. I squish the wet sand between my toes, over my feet, around my ankles. All my worries, all my stresses, instantly disappear.

The last trail from Vernazza to Monterosso al Mare is by far the hardest. We climb hills, we descend hills, we jump over creeks, we maneuver our bodies through narrow stretches. It’s also the most exciting.

We don’t see too many other hikers on this trail … could be the fact that they knew a storm was brewing, or maybe the fact that there was a rescue chopper flying not too far from where we were. But we do see two cats basking in the sun on a picnic bench a quarter of the way through the trail. An orange bucket nearby is filled with stale white buns. A sign on the bucket reads: Please feed these cats who are homeless and unloved. We give them love.

Finally at 6 p.m. with weary eyes and slowing legs, we descend the final stretch into Monterosso al Mare. We were planning on celebrating with a beer in the village but all the shops are shutting down their patios, bringing everything inside. We look behind us and see a black cloud fast approaching. We forgo the beer and hop onto the train instead.


Descending the last steps.

That day was probably the cheapest day of our entire trip, just 5 euros to hike through the villages. The best five euros I have ever experienced, and by far, the most memorable!

For a photo slideshow of the trip, click on the link: http://www.roadhockey.net/cinqueterre/