Braciola
4 Servings
INGREDIENTS
1 pound boneless round steak,
sliced into 1/4-inch thick pieces
(have butcher slice)
salt
pepper
fresh thyme leaves
8 slices prosciutto, sliced thin
8 slices provolone cheese
2 large hard-cooked eggs, sliced thin
1 tablespoon fresh parsley, chopped
METHOD
1
Place beef slices onto cutting board. Sprinkle each piece with salt,
pepper and thyme. Cover meat with plastic wrap, and pound with a
tenderizer mallet or the bottom of a heavy pan.
2
Top each slice of meat with first a slice of prosciutto, then a slice of
cheese, and then a couple of egg slices. Sprinkle with parsley. Roll
the meat up lengthwise and secure with toothpicks.
3
Add olive oil to pressure cooker and set temperature to 400°. When
oil is hot, add meat rolls and brown. Add garlic and cook a few
seconds until tender. Add all remaining ingredients except pasta.
Secure pressure cooker lid.
4
Keep temperature at 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 25 minutes.
5
When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
6
Remove toothpicks from meat. Serve mixture hot over cooked pasta.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
38
Spicy Honey-Glazed
Baby Pork Ribs
4 Servings
INGREDIENTS
6 tablespoons sesame oil
1 cup water
2 slabs baby back pork ribs
1 cup soy sauce
1 cup sake (Japanese rice wine)
1 teaspoon dried chili flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
METHOD
1
Cut the slab of ribs in half.
2
Heat uncovered pressure cooker to 300° for a few minutes; add oil.
3
Brown the ribs flesh side down one slab at a time.
4
Stack the ribs flesh side down in the pressure cooker and add
remaining ingredients.
5
Secure the pressure cooker lid.
6
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 15 - 20 minutes.
7
The ribs are cooked through in 15 minutes, and you could grill or
broil if you like a crunchy coating. Otherwise, pressure cook for the
full 20 minutes and the meat will simply fall off the bone.
8
When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
PRESENTATION
Cut ribs into serving-size portions.
Serve on a platter with extra sauce for dipping.
Recipe Courtesy Wolfgang Puck
37
3 tablespoons olive oil
1 medium bell pepper, julienned
1 pinch garlic powder
3 cloves garlic, minced
1 cup water
1/2 cup dry red wine
1 can (28 oz) diced tomatoes in juice
1 whole bay leaf
1 teaspoon fresh basil chopped
1 small can tomato paste
cooked ziti for 4
Содержание Bistro BPCR0010
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