Best Straccetti Con Speck E Porcini Recipes
STRACCETTI ALLA ROMANA
Beef with Arugula... a quick dish loved by the Romans.
Provided by cooking with nonna
Yield 2 Person(s)
Number Of Ingredients 7
Steps:
- Slice the beef into very thin strips about 2" long. In a saute` pan add 3 Tbs of EV olive, the garlic (whole) and the sage. Saute` the garlic and add the beef. Saute` the beef for about 3-4 minutes while constantly stirring it. Add the wine. Salt and pepper to taste and let the wine evaporate. In the last minute of cooking, add 1 cup of arugula and mix well. Serve over a bed of fresh arugula.
STRACCETTI DI PESCE SPADA
Steps:
- Slice the swordfish into 1/2 by 2-inch strips. Dust with flour and toss to evenly coat. In a medium skillet, heat the olive oil with garlic and chile peppers. Remove the garlic when golden brown. Shake off the excess flour from the swordfish strips and carefully place into hot olive oil. Season with salt and when the fish is golden in color, add the white wine. Let the wine reduce a little and then add the tomatoes. Reduce the tomatoes for approximately 3 minutes and add the black olives. Place on large plate and serve with fresh arugula.
STRACOTO E PORCINI
This is THE best roast I ever had. I found it on Everyday Italian by Giada De Laurentiis. It is definitely lip smacking good. Don't be afraid of the long instructions, it only looks like a lot of work.
Provided by Berliner Goere
Categories One Dish Meal
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F/180°C.
- Rub beef generously with salt and pepper.
- Brown on all sides in EVOO in a Dutch Oven or other ovenproof pot for about 15 minutes total time.
- Transfer beef to a deep plate or bowl.
- Add a bit more olive oil to the pot and fry onions, adding the 1 tsp of salt until they are tender about 5 minutes.
- Scrape up all the brown bits the meat left behind while onions are cooking.
- Add the garlic and sauté 1 minute.
- Stir in the wine and boil 1 more minute.
- Add the stock and porcinis and return beef to the pot.
- Bring the sauce to a boil, cover and put the pot in the oven.
- Braise about 3 hours, turning the meat at halftime.
- Transfer the roast to a cutting board, tent with foil and let rest 15 minutes.
- Discard excess fat off the top of the sauce, pour sauce into a blender and puree until smooth.
- Pour sauce into a saucepan, add rosemary sprig and bring to a boil.
- Season with salt and pepper to taste and remove rosemary.
- Cut beef into slices, it should be fork-tender, arrange on serving platter and top with a bit of sauce.
- Garnish with extra rosemary and pour the left over sauce into a saucier/gravy boat.
- Best served with potatoes.
Nutrition Facts : Calories 298.1, Fat 11.2, SaturatedFat 5, Cholesterol 119.8, Sodium 1236, Carbohydrate 6.3, Fiber 0.9, Sugar 1.2, Protein 39.5
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