Fox 8 Recipe Box: Ferrante’s Italian Braciole & Pappardelle Pasta

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

It's time to celebrate the award winning wines produced in Northeast Ohio. Cindy Lindberg from Grand River Cellars Winery along with Chef Nina Salerno from Ferrante's Winery  & Restaurant stopped by the Fox 8 studio to tell Wayne Dawson about a very unique tasting event and to also share a recipe that uses some of this special wine.

The 3rd Annual Cask Tasting event happens on Saturday from noon-5pm.

Ferrante’s Italian Braciole & Pappardelle Pasta

Serves 4-6

Ingredients:
1-1/2 lb Piece Top Round Steak Tenderized
½ cup Plain Bread Crumbs
½ cup Grated Romano Cheese-plus more for garnishing
½ cup Grated Provolone Cheese
½ cup Grated Mozzarella
2 Tbsp Chopped Fresh Italian Parsley
1 Clove of Garlic, Minced
1 Raw Egg

3 oz of Thinly Sliced Prosciutto , chopped

6 Tbsp Extra Virgin Olive Oil , divided
1 cup Ferrante’s Cask Red Wine
1 28 oz Can of San Marzano Whole Tomatoes-hand crushed
1 Small Onion Chopped
¼ cup Fresh Basil Leaves-torn-more for garnish
Salt and Pepper (to taste)

Kitchen String

1 lb. Pappardelle Pasta or Your Favorite Pasta-Cooked

 

PROCESS:

1) Place the top round steak in between 2 pieces of plastic wrap, using a meat mallet or a small heavy duty skillet, pound the meat to ¼ inch thickness.

2) In a medium bowl, toss together the bread crumbs, ½ cup grated Romano, provolone, mozzarella cheeses, parsley, garlic, raw egg, prosciutto and 3 tbsp of the olive oil. Mix all the ingredients to combine and season with pepper and just a touch of salt because all the cheeses and prosciutto are very salty.

3) Sprinkle the bread crumb mixture over the steak to cover the top evenly. Roll the steak making sure you roll with the grain. Cut five (5) pieces of kitchen string, tied knot in equal sections. (When you serve it you slice against the grain.) Heat the remaining 3 tablespoons of oil in a large nonstick deep pot on medium heat. Brown all sides of the braciole about 6 to 8 minutes. Once the braciole has browned remove it to a plate and using remaining oil drippings sauté the onion until tender and translucent about 4 to 5 minutes, add the braciole in with the onions and add Ferrante’s Cask Red wine. Let the wine cook for just a minute so that the alcohol can cook out then add the crushed tomatoes. (If the crushed tomatoes are very thick add ¼ cup of water to the pan to thin it out slightly) season with salt and pepper to taste.

4) Place a lid on the pan an turn the heat down to medium low and cook for 1 hour and 15 minutes, turning it 4 times during cooking, this will help keep the braciole moist and tender.

5) Once the braciole has cooked remove from the pan and let it rest for 10 minutes before slicing. Add the fresh basil to the sauce and continue to cook for 5 more minutes. While the braciole is resting bring a large pot of water to a boil add a pinch of salt cook pappardelle pasta according to directions.

 

6)Ladle some of the sauce on a platter, set pappardelle pasta on sauce then place the sliced braciole on pasta. Spoon some more sauce over braciole and garnish with remaining Romano cheese & fresh basil leaves. Serve with a glass of Ferrante’s Cask Red 1014!!! Enjoy!