Smoked Mozzarella Braciole and Polenta - A Slow-Cooked Italian Feast

I wish I could explain why I do the things I do.  For instance, when I have all the energy in the world, sometimes I make ramen noodles for dinner.  But this weekend, after a Saturday night Halloween party that may or may not have ended just before dawn, I decided to spend Sunday grocery shopping and cooking while watching football.  Any person in his right mind would have just ordered pizza, but not crazy little me...I made an Italian feast featuring braciole with smoked mozzarella and prosciutto, served alongside rich polenta with more smoked mozzarella.  Sure, my Monday may have been a wee bit less heinous if I'd napped on Sunday afternoon, but then I wouldn't have these fabulous leftovers!  Try these recipes sometime when you have a free afternoon and nothing to do.

Sauce for Braciole

generous splash olive oil
1 small brown onion, chopped
2-3 cloves garlic, minced
3 bay leaves
3 dried chiles
3  28-oz cans chopped tomatoes (use a good Italian brand)
1 cup dry white wine
generous amount of freshly ground black pepper
2 t. dried oregano
1 t. fennel seeds, cracked*
pinch kosher salt

In a large, heavy bottomed pot, heat the olive oil over medium heat.  Add the onion, garlic, bay leaves, and chile, and cook until the onion has softened up a bit, stirring occasionally. 

Add the tomatoes, wine, pepper, oregano, fennel, and salt.  Stir, reduce heat to low, and cover.  Stir every 5-10 minutes while you are preparing the braciole.  The sauce is ready whenever you are.



Braciole with Smoked Mozzarella and Prosciutto

for the stuffing:
4 oz. smoked mozzarella, shredded
1/2 cup bread crumbs (I prefer Pastene brand)
1-2 garlic cloves, minced
a few grinds black pepper
2 slices of prosciutto, minced
6 slices genoa salami, minced
handful minced parsley

3-4 slices top round steak, sliced and pounded very thin, about 1.5 pounds total
Splash olive oil

In a small mixing bowl, combine the stuffing ingredients and stir until well-blended.  Set aside.

Lay the steak slices on a flat surface and spoon the stuffing over each slice in a thin, even layer, leaving about 1" clear on one edge (as shown in photo).  Roll the steak jelly-roll style (or maki roll style, for you sushi aficionados out there, or Zig-Zags style, for connoisseurs of other stuff..), keeping the stuffing tightly enclosed within the steak.  Secure the roll with twine or those handy little silicone rings that look like rubber bands (these can be purchased in most kitchenware shops or online through Amazon.com).   Repeat with the remaining steak slices.  Reserve any leftover stuffing

Heat the olive oil in a large, heavy-bottomed frying pan.  Shake the pan so that the olive oil evenly coats the surface of the pan, then add the beef rolls and brown on all sides.  Depending on the size of your pan, you may have to work in batches.  Once the rolls are browned, add them to the simmering tomato sauce.  Cook on low heat, covered, for 1.5 hours.

Once the rolls have cooked, remove the twine or silicone bands, then slice each roll into 1/2" rounds.  Spoon over a bit of the tomato sauce, and serve alongside Smoked Mozzarella Polenta.

Smoked Mozzarella Polenta

2 cups water
2 cups chicken broth
1 cup instant polenta (I prefer Pastene brand)
4 oz. smoked mozzarella, shredded
handful minced parsley
splash olive oil
leftover braciole stuffing (optional)

In a large, heavy saucepan, bring the water and chicken broth to a rolling boil.  Add the polenta in a slow stream, stirring constantly, and reduce the heat to low as soon as all the polenta has been added.  Continue to stir constantly.  Once the polenta has thickened and begins to cling to the sides of the pan, add the mozzarella, parsley, and olive oil.  Continue to stir for another minute or so until the polenta is quite thick, then pour and scrape it into a shallow baking dish.  Set aside until the polenta has set. 

If you are using the leftover braciole stuffing, sprinkle it over the surface of the polenta in an even layer and set aside until the polenta is set.  Just before serving, place under the broiler for 2-3 minutes, or until the bread crumbs begin to turn golden.  Serve alongside braciole with a bit of tomato sauce.