Grilled Bread Pane Alla Grillia Courtesy Giada De Laurentiis Recipes

GRILLED BREAD (PANE ALLA GRILLIA) COURTESY GIADA DE LAURENTIIS

Steps:

• Preheat a grill pan over medium-high heat.
• Slice ciabatta in half lengthwise.
• Then cut each half into 1-inch slices.
• In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes.
• Working quickly, drizzle the toasted sides with extra-virgin olive oil.
• Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread.
• It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread.
• Sprinkle with salt and pepper, and serve warm.

TOASTED CIABATTA WITH BALSAMIC SYRUP

Steps:

• Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.
• Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts then sprinkle with a little more sugar, and serve.

BRACIOLE - COURTESY OF GIADA DE LAURENTIIS

Steps:

• Stir the the bread crumbs, cheeses, garlic and herbs together with 2 tablespoons of the olive oil.
• Pound the flank steak as thin as possible. Add the mixture of herbs and cheese to the flank steak and spread evenly on the work surface. Starting at one end, roll up the flank steak like for a jelly roll, and tie off with butcher's twine or toothpick.
• Preheat the oven to 350 degrees F.
• Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the flank steak and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the tomato sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.
• Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.