Do you need a recipe that you know will impress guests? Paul Matteucci provided us with this impressive recipe.
We felt we had to try it out ourselves and made this at our work retreat a few weeks ago and we are still talking about it!
We used Wild Sky flank steak in this recipe. Enjoy.
Whole piece(s) Wild Sky flank steak about 2 lbs or 2 lbs of boneless short ribs or shoulder meat
1 ounce of dried porcini mushrooms
2 tbsp extra virgin olive oil
2 tbsp finely chopped Italian parsley, leaves only
2 garlic cloves, smashed and finely chopped
3 thin slices of imported (Italian) prosciutto
2 tbsp of grated parmesano reggiano cheese
1 medium red onion, chopped finely
2 carrots / 2 more carrots, cut into half inch disks
1 lb of sliced white or brown mushrooms (you can't have too many mushrooms)
2 head of fennel
3 tbsp tomato paste
1 bottle of red wine
1 cinnamon stick
2 tbsp thyme leaves
1 bay leaf
Zest of 1 lemon
Salt & Pepper
· Preheat oven to 325-degrees.
· Rehydrate porcini mushrooms in hot water for 20 minutes or more.
· Heat the oil to medium high in a Dutch oven.
· Lay meat on a cutting board, with the long dimension facing you, with the large end of the meat on your left. The grain should be running perpendicular to you. Arrange prosciutto along the length of the flap meat. Mix parsley and garlic together, then sprinkle it on the meat. Also sprinkle on the cheese. Role the meat up from right to left and tie it with butcher twine two or three times so it doesn’t unroll.
· Salt and Pepper the rolled roast, and brown on all sides of the roll in the hot oil; then remove it from the Dutch oven.
This should take about 10 minutes.
· Cut the carrot in half and the fennel into about 4 parts. Add them and onion to pan with a little salt and sauté for 5 minutes at medium temp. The goal is light browning.
· Move the vegetables to the outside of the Dutch oven and add the tomato paste to the center.
Cook for 1 minute over medium high to let it bronze a bit. Then stir.
· Add meat back to pot along with red wine. Barolo is traditional, but any quality dry red wine will work. Reserve the rehydrated porcini and add the soaking water to the pot, along with cinnamon stick, cloves bay leaves and thyme. Bring barely to a boil, and then put the pot, covered, into the oven.
Cook for 90 minutes.
· Open the Dutch oven and remove the carrots, fennel, bay leaves and cinnamon stick. Cook for another 45 minutes. Open it again and add rehydrated porcini, carrot disks, and sliced mushrooms. Cook for 45 more minutes more.
· Put Dutch oven on stovetop. Remove meat and tent it with foil. Put the pot on medium high and reduce the liquid by about 1/3 until it thickens into a thin gravy.
· Put meat on a serving platter; pour sauce over meat, then sprinkle parsley and lemon zest over the platter.
· Alternatively, you can refrigerate instead of plating. The next day, remove pot from frig and scoop out and discard any congealed fat you don’t want. Heat on stovetop for a few minutes until the boil begins. Then reheat covered at 325 in the oven for 20-30 minutes.
· Then sprinkle parsley and lemon zest and serve.