Thursday, May 7, 2009

fig and toasted pepita braciole with hand-cut egg fettuce in a celery and red pepper puree

tenderized a few half-inch thick slices of pork sirloin roast (it was all they had at the store, was looking for some shoulder...after tenderized the slabs of meat were about 4x7x3/8-inches). ground three ounces of dried figs (maybe 8 dried figs) with a 1/2c. of toasted pepitas (pumpkin seeds), 2 cloves of garlic, 1 1/2T. of fresh chopped parsley, and 1 1/2T. of fresh chopped oregano, then mixed into the paste 1T. of canola oil, 1 egg, 3oz or so of grated romano cheese, and salt and pepper. spread a thick layer of the paste onto the middle of the tenderized pork, covering about 2/3 of the surface, leaving the leading and trailing edges without filling. then rolled the sirloin around the paste and wrapped the circumference and down the rolled axis with some kitchen twine (wrapped the long way, to keep the filling from coming out).

sauteed a diced 1/2 of a large yellow spanish onion and 1 chopped rib of celery in 1T. butter, with a little fresh oregano and bay leaf (and salt and pepper), until the onion was slightly translucent, but still firm, then moved the onion and celery to the sides of the sauce pan and seared all of the outside surface of the tied braciole logs (including the ends, the thinking was that this would help keep the filling inside). after the outer surface of the wrapped meat was slightly browned, the pan was deglazed with 1/2c. of amontillado sherry, which simmered for a minute and then water was added to fill the pot to the point where the meat was about 1/2-in shy of being completely submerged. the braciole was braised, covered, for an hour in the barely simmering liquid (re situated a few times during the hour, using some tongs).

roasted a large red pepper over a flame, then bagged/steamed for a few minutes, peeled, seeded, and sliced. ground the red pepper with 1 1/2T. of fresh chopped parsley, and 2 diced ribs of celery and a single finely chopped shallot, which had been sauteed until soft in 1T. of butter (and a splash of sherry). pushed the ground mixture through a sieve, seasoned with salt, pepper, and lemon zest and a pinch of cayenne to taste.

mixed together 1c. of sifted flour, the yolk of 4 eggs, 1t. salt, and 1/8c. of water (give or take), then worked by hand until a homogeneous consistency. the pasta dough was then placed in the refrigerator for about 45-minutes, then rolled out and cut by hand with a very sharp knife into 3/4-in thick strips, then tossed in a bowl with a lot of flour to avoid sticking. boiled the pasta in some water with oil and salt, then sauteed the pasta with the red pepper and celery puree, using a splash of the pasta water as a

the braciole was removed from the twine, sliced, and plated with the dressed pasta. a drizzle of the braising liquid was poured over the braciole.

[photo/red pepper: trisha]

No comments: