Brooklyn Pizzaiola Steak Sandwich

Brooklyn Pizzaiola Steak Sandwich

makes 2 sandwiches

(America)

This spicy Italian steak sandwich definitely benefits from the low and slow cooking of the pounded strip steaks which after 3 hours of cooking end up being more melt in your mouth Italian pot roast than steak.  For a more steak  like consistency cook the steak in the sauce for only 1 hour.  No matter you chose to cook the steak serve this saucy sandwich accompanied by plenty of paper napkins.

Ingredients

4 beef strip steaks, about 2-inches wide x 1-inch thick x 6-inches long

2 tablespoons of butter

1 tablespoon of extra-virgin olive oil

32 ounces tomato sauce

1 tablespoon white, cane sugar

2 tablespoons dehydrated onion flakes

1 teaspoon granulated garlic

¼ teaspoon red pepper flakes, or to taste

1 medium yellow onion, peeled and sliced

1 medium green bell pepper, cored, seeds remove, and roughly chopped

6 slices of fresh mozzarella

2 10-inch Italian hero rolls

Preparation

1.  Slice each strip steak in half into 3-inch long pieces.  Working with 1 3-inch steak piece at a time, place the steak piece in a 1 gallon re-sealable plastic bag and pound the steak into a ¼-inch beef scallopini; repeat until all the steak pieces have been pounded.

2.  In a large sauté pan over medium-high heat melt the butter in 1 tablespoon of olive oil.  When the butter is melted brown each of the beef  scallopini on both sides, about 10 minutes, and remove to a plate as they are browned. 

3.  Add the tomato sauce In the same sauté pan.  Stir in the onion flakes, granulated garlic, pepper flakes, the sliced onions, and the roughly chopped bell pepper.

   

4.  When the sauce begins to boil, return the sautéed beef to the sauté pan insuring they are covered with sauce.  Reduce the heat under the pan to low, cover and allow the beef and sauce to simmer, covered, for about 1 hour.

5.  After an hour, stir in the tablespoon of sugar and correct seasoning.  Allow the steak and sauce to continue simmering, cover, for an additional 2 hours.

6.  After the steaks have cooked for a total of 3 hours turn on the broiler of your stove.

7.  Slice two Italian hero rolls in half length-wise and place the 4 roll halves, sliced side up, on a rimmed cookie sheet.  Place three of the cooked steaks on the lower half of each of the rolls, spoon some of the sauce, onion, and peppers over the steaks and cover each steak and sauce covered sandwich half with 3 slices of fresh mozzarella.

8.  Place the cookie sheet under the broiler and broil until the mozzarella begins to brown. 

9.  Place the toasted hero roll top on the bottoms and serve immediately.

Spezzatino Rosso Italiano

Spezzatino Rosso Italiano

(Italian Red Stew)

serves 4 to 6

This is one of those meals that my mom would  make on  a  regular basis and which we, her kids,  never paid much attention to the recipe  for . . .  it was just always there.   When we were older and asked for a recipe, as with so many dishes  from an Italian-American kitchen  she would say "un po 'di questo e un po 'di quel" (a little  of this and a little of that).   This is my interpretation  of her non-recipe,  I  hope it does her honour.

Ingredients

1 pound beef stew meat
5 medium red potatoes, sliced into quarters and then each quarter in halves or thirds depending on the size of the potatoes 

2 tablespoons extra-virgin olive oil

2 cloves garlic, peeled  and chopped

1 large yellow onion, peeled and cut into  8 wedges

1 large celery stalk, cut into 1/4-inch crescents

1 cup baby carrots, cut into 1-inch  pieces

3/4 cup pitted, whole Kalamata olives

8 white mushrooms, quartered

1 cup beef broth

1 cup red wine

1 28 ounce can whole tomatoes (San Marzano if you can find  them), roughly crushed by hand

4 tablespoons flour

1/2 teaspoon cayenne pepper

1tablespoon freshly ground black pepper

1teaspoon Kosher or sea salt

 Preparation

1.  Combine the flour, cayenne, black pepper, and the salt  in a large (1 gallon) re-sealable  bag, massage to evenly distribute the ingredients.  Add the stew meat and shake/massage to evenly coat the  meat.

2.  In a medium sized pot bring 2 tablespoons of extra-virgin olive oil to the ripple stage over medium high heat, add the stew meat from plastic bag and brown the meat thoroughly.

3.  When beef is  thoroughly browned, add the beef broth stirring  to incorporate the beef "bits" sticking  to the bottom  of the pot (deglazing).

4.  Stir in the tomatoes and the red wine.

5.  Add the onion, garlic, carrots, potatoes, and celery.  Stir to distribute. 

6.  Reduce the heat to achieve an even simmer, cover and continue cooking until the potatoes begin to soften, about 1 1/2 hours.

7.  Continue cooking  for an additional 1/2 hour until the carrots and potatoes are cooked through, add the mushrooms in  the last 15 minutes before serving.

8.  Correct seasoning and serve accompanied by grated Parmesan and crusty Italian or French bread.

Gamberetto Fra Diavolo

Gamberetto Fra Diavolo

(The Devil’s Brother’s Shrimp)

serves 6

(Italy)

This spicy shrimp dish is definitely not for the faint of heart, the 1/2 teaspoon of red pepper flakes version is for, mainly, for the non-Italian while adding 1 teaspoon or more of red pepper flakes is Italians and those used to spicy foods.  As always, for the tomatoes I highly recommend San Marzano tomatoes from Italy.  This dish can be served on its own or over pasta, rice, risotto, or polenta.

Ingredients

1 tablespoon extra virgin olive oil

1 medium yellow onion, chopped

1 teaspoon fresh oregano, chopped

2 tablespoons fresh basil, chopped

2 cloves garlic, crushed and finely chopped

1/2  to 1 teaspoon crushed red pepper (depending on how spicy you want it)

1   28 ounces can whole tomatoes

1/2 cup dry red wine

1 pound large shrimp; shelled, deveined and tails removed

1/2 cup chopped fresh Italian parsley

Freshly ground black pepper

Coarse Kosher or Sea salt

1 pound thin spaghetti or linguine

Preparation

1.  In a large, covered sauce pot over high heat bring a large amount of salted water to a rapid boil. Add pasta and cook until al dente.

2.  While the spaghetti is cooking heat the olive oil in a 12-inch sauté pan until hot. Add onion and cook, covered, 5 minutes or until tender and golden, stirring often. Add garlic, basil, oregano, and crushed red pepper; cook 1 minute.

3.  Place whole tomatoes into an appropriately sized bowl and crush by hand to desired texture.  Add the tomatoes and their juice and the ½ teaspoon salt to the pan.  Bring the mixture to a boil over medium-high heat.  Reduce heat to medium  add the parsley and red wine and cook, covered for an additional 5 minutes.

4.  Stir in the shrimp and cook, covered, 5 more minutes or until shrimp are opaque.  Taste the sauce and correct seasoning with additional red pepper, and salt and black pepper to taste.

5.  Drain pasta and add the drained spaghetti to the sauté pan and toss well to thoroughly combine the sauce and the shrimp. Either transfer to 6 separate serving dishes sprinkling each dish with parsley to dress or transfer to a large pasta bowl to serve family style. 

6.  Serve accompanied by crusty Italian bread and definitely no grated cheese please . . . remember Italians don't use cheese with seafood!

Linguine con Vongole Piccante Salsa (Linguini with Spicy Clam Sauce)

Linguine con Vongole Piccante Salsa

(Linguini with Spicy Clam Sauce)

(Italy)

serves 4

This is a spicy version of linguini with clam sauce, 1/2 a teaspoon of red pepper flakes will provide a mildly spicy dish but the temperature can be turned up by adding additional red pepper flakes during the cooking or you can serve with the recommended amount of red pepper flakes and serve it accompanied by additional red pepper flakes on the side so diners can control the spiciness themselves.

Ingredients

1 pound dry spaghetti or linguini

3 -  6 1/2-ounce cans minced or whole clams

1/4 cup extra-virgin olive oil

2 tablespoons softened butter

6 cloves garlic, finely minced

1/2 teaspoon red pepper flakes (or to taste)

1 28-ounce can whole tomatoes (San Marzano tomatoes preferred), drained, and hand crushed

2 tablespoons of tomato paste

1/4 cup finely chopped fresh basil leaves

2 tablespoons finely chopped Italian flat-leaf parsley, plus additional for garnish

Kosher or sea salt (to taste)

Freshly ground black pepper (to taste)

Preparation

1.  Bring a large pot of salted water to a rolling boil over high heat.  Add the pasta and cook until al dente stage.  Drain the pasta. and set aside.

2.  Drain the clams reserving 1/2 cup of the clam juice.

3.  In a large sauté pan over medium heat bring the olive oil to the ripple stage and add the butter. When the butter melts add the garlic and cook, stirring, until fragrant, do not allow it to brown, about 2 minutes. Add the pepper flakes and cook, stirring,  for 30 seconds more.

4.  Add the reserved clam juice and the crushed tomatoes.  Increase the heat and bring to a boil.

5.  When the clam juice/tomatoes come to a boil lower the heat to accomplish a gentle simmer, stir in the tomato paste, cover and cook the sauce at a simmer for 15 minutes.

6.  If there are large chunks of tomato still in the sauce and it's not to your liking, crush them using a potato masher to achieve the consistency you prefer.

7.  Stir the clams, basil, and parsley into the sauce. Bring back to a simmer and season with salt and pepper to taste.

8.  Add the drained pasta to the sauce and toss to combine evenly and to reheat the pasta.  

9.  For service either divide the sauced pasta among warmed service bowls garnished with additional chopped parsley or, for a family style service, plate the sauced pasta on a large service platter garnish with additional chopped parsley and serve.

Next Week's Posting: Risotto alla Milanese