We hope you enjoy this special Virtual Italian Cooking Class!

Winter Caprese and Mozzarella Salad 

Ingredients:

4 oz ball mozzarella cheese, drained well
2 – 1/4″ slices red onion
2 large hothouse or beefsteak tomatoes
½ c fresh basil, julienned
4 fresh basil leaves
½ c olive oil for roasting tomatoes
olive oil for finishing
balsamic vinegar for finishing 

Method:

  1. Place whole tomatoes in baking dish, add olive oil, fresh basil, salt, and pepper, cover with parchment paper, then aluminum foil. Place in pre-heated 250-degree oven and bake for 1 hour, tomatoes are done when the skin starts to pull away, they should not be mushy. Let cool.
  2. Prepare red onions in the same manner as the tomatoes, bake uncovered until they are tender and golden brown. Let cool.
  3. To ensemble, tear drained mozzarella, place randomly on platter. 
  4. Peel skin from pulp of the tomatoes, cut tomatoes into wedges, cutting around core, discard core. Place tomato wedges randomly on platter with mozzarella. 
  5. Finish by seasoning with salt, pepper, olive oil, balsamic vinegar, and basil.

Beef Braciole 

makes 8-10 roulades

Ingredients:

1 ½ lbs beef strip sirloin
10 oz tomato sauce
1 cup breadcrumbs, Italian dry
½ grated Parmesan cheese
1 cup ricotta cheese
12 basil leaves, julienned
olive oil to drizzle
salt and pepper to taste

Method: 

  1. Cut beef in ½ inch slices lengthwise, lay on solid surface, cover with plastic, and pound with meat mallet or Saturday pan to flatten. 
  2. Season flattened beef with salt and pepper.
  3. Spread a thin layer of ricotta cheese on each slice of beef, sprinkle with grated cheese, breadcrumbs, basil, and more salt and pepper. 
  4. Roll beef starting on one end to the other 
  5. Pour tomato sauce in a medium-size baking dish, place beef in dish on top of tomato sauce, drizzle with olive oil, cover with parchment paper and aluminum foil. 
  6. Bake on 350-375 degree oven for 1 – 1 ½ hour or to the internal temperature of 160. 
  7. Remove from baking pan, place on platter or plate, cover with sauce that beef was cooked in.
  8. Finish with grated parmesan cheese and more fresh basil.

Broccoli Rabe with Garlic, Chili Flake, and Lemon 

Ingredients:

1 large bunch of broccoli rabe
2 oz olive oil
¼ cup garlic, thinly sliced
1 pinch chili pepper (red pepper flake)
Salt and pepper to taste
1 lemon, cut in 6 pieces to finish  

Method:

  1. Cut off and discard tough end of stems, about 2 inches. 
  2. On medium-high heat, place broccoli rabe in salted boiling water, cook until turns bright green and the stems are tender when squeezed. 
  3. Remove from water, drain well. 
  4. In large sauté pan, heat olive oil, add garlic, stirring frequently, and add chili flake.
  5. Once garlic is toasted NOT burned, add broccoli rabe and additional olive oil, sautéing until completed coated with garlic and oil. Cook until broccoli is hot, about 6-7 minutes.
  6. Remove from pan, place on plate or platter, drizzle with more olive oil, squeeze lemon over top, garnish with lemon wedges.