The Chew: Mario’s Beef Braciole Recipe with Prosciutto and Olives

The Chew: Garcelle Bovet White House Down Preview

Garcelle Bovet has a movie coming out with Jamie Foxx and Channing Tatum called White House Down. Garcelle is from Haiti, and Mario Batali talked about a trip to Haiti he took a little bit back and how much he enjoyed it, thanks to a dish he had called brio.

White House Down isn’t the first time that Garcelle has worked with Jamie Foxx, but it is her first time acting with Jamie as the first lady, and wasn’t ever a role that Garcelle had thought about. Carla Hall described the movie as Die Hard in the White House, which Garcelle said was a great description. If that sounds like something you’d be into, you will want to be lining up when the movie comes out June 28, 2013.

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For those looking to get into the food side of things, Mario Batali whipped up a delicious-looking Beef Braciole with Prosciutto and Olives Recipe.

The Chew: Beef Braciole Recipe with Prosciutto and Olives Ingredients

• 3 minced Garlic cloves
• 1/4 cup Italian Parsley (freshly chopped)
• 4 ounces Prosciutto (thinly sliced)
• 8 ounces aged Provolone cut into 1/4 inch cubes.
• 1/2 cup Parmigiano-Reggiano (freshly grated)
• 1/2 cup Breadcrumbs (toasted)
• 1/3 cup brined and chopped Green Olives
• 4 thinly sliced Scallions
• Extra Virgin Olive Oil
• 1 10-inch long Beef Tenderloin Roast (2 1/2-3 pounds butterflied)
• Kosher Salt and Black Pepper (freshly ground)

The Chew: Beef Braciole with Prosciutto and Olives Directions

1. Mix together the parsley, bread crumbs, garlic, cheeses, scallions, and olives with 1/4 of olive oil in a large bowl. Make sure to mix it well!
2. Sprinkle on salt and pepper, and set aside.
3. Cut six 15-inch-long pieces of kitchen twine.
4. Cut slices in the beef and season it with salt and pepper.
5. When putting in on your work surface, make sure the long sides are facing towards you.
6. Evenly add a thin layer of your bread crumb mixture to the beef.
7. Add the stuffing mixture to the beef so that it stays in place. It’s okay to have some left over.
8. Place your prosciutto over the stuffing mixture.
9. Roll the meat up and press any stuffing that falls out back into the meat roll. Make sure to start rolling from your end.
10. Tie ends of the meat off with twine. Having a friend hold the beef while you tie makes this part a lot easier.
11. Put your roll in plastic wrap and tightly wrap it to make the roll compact.
12. Leave the roll in the refrigerator from two hours to overnight.
13. Preheat your cooking surface of choice (grill or griddle).
14. Unwrap the beef roll from the plastic wrap, and carefully cut it into six pinwheels, cutting between the ties.
15. Gently brush on the remaining three tablespoons of olive oil.
16. Season it with salt and pepper.
17. Cook the pinwheels on the grill or griddle for five to seven minutes, not moving them throughout the process.
18. Then, use a spatula to flip the pinwheels over.
19. To achieve medium rare, cook on this side for roughly four minutes.
20. The cheese will start to melt and char, creating a florentine-cooking of sorts, but don’t panic, this is normal.
21. If the charring becomes too much, move the pinwheels to another part of the grill.
22. Serve the beef on a platter.
23. Butterfly the beef by cutting it with a sharp knife horizontally.

Source: https://gardencourte.com
Categories: Recipe