Best Feta Florentine Burgers With Frizzled Prosciutto On Parmesan Toasted Ciabatta Rolls Recipes

Greek-Style Stuffed Peppers image

Provided by Ellie Krieger

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1 pound lean ground beef
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 medium zucchini, coarsely grated (about 2 cups)
1 small onion, minced (about 1 cup)
1/2 cup bulgur
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 red bell peppers, halved lengthwise, cores and ribs removed
2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
1/3 cup crumbled feta cheese

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

Falsomagro image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

1 (1 1/4 to 1 1/2 pound) flank steak, butterflied
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup olive oil, plus more for searing
1/2 cup pignoli nuts
1 pound ground beef or veal
1 egg, beaten
2 cloves garlic, minced
1/2 cup fresh bread crumbs
1/4 cup milk
1/2 cup grated cacciocavallo, plus 1/4 pound cut into 1/2-inch logs
1/4 pound sliced prosciutto
1/4 pound sliced pancetta
4 eggs, boiled for 3 minutes so that the insides are not yet hard
Salt and pepper
1 cup sliced onions
About 1/2 cup red wine
2 cups tomato sauce
1 cup beef stock or broth
Smothered or sauteed greens, for serving (broccoli rabe, spinach, or escarole)
Roasted new potatoes or fettucine, for serving

Steps:

Pound the flank steak to 3/8-inch thickness, trying to form a rectangle.
Combine the basil, parsley, olive oil, and pignoli nuts in a food processor until smooth. Spread mixture over the meat, leaving a 1-inch border.
Combine ground beef with beaten egg, garlic, bread crumbs, milk, and grated cheese. Set aside.
Spread slices of prosciutto over the pesto mixture, followed by the ground beef mixture, and topped with the sliced pancetta. Place the 4 partially boiled eggs down the center, flanked by the cheese logs. Roll the flank steak into a log, tie with butcher's twine, and season with salt and pepper, to taste.
Heat a few tablespoons olive oil in a large, heavy saucepan over medium-high heat. Add the meat and sear on all sides. Remove the meat from the pan and add the onions and saute until transluscent. Deglaze the pan with red wine, and return the meat to the pan. Add the tomato sauce and beef stock. Bring to a boil, then reduce to a simmer and cook for 1 hour over low heat. Alternatively, cook in a preheated 350 degrees F oven for 1 hour. Remove the falsomagro from the pan and set aside to let rest. Continue cooking sauce over high heat for a few minutes, until reduced to desired consistency. Season sauce, to taste.
Cut the meat in slices and serve with the sauce drizzled over top and with smothered greens and roasted potatoes or fettucine on the side.

Toasted Ciabatta with Balsamic Syrup image

Provided by Giada De Laurentiis

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 4

1 1/2 cups balsamic vinegar
3 tablespoons sugar, plus more for sprinkling
12 (1/2-inch) thick slices ciabatta bread
2 tablespoons butter

Steps:

Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.
Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts then sprinkle with a little more sugar, and serve.