Involtini Allenotecantica With Gnocchi Recipes
INVOLTINI ALL'ENOTEC'ANTICA WITH GNOCCHI
I had these mini versions of stuffed cabbage, meatballs in radicchio, in Rome, near the Spanish Steps at Enotec'Antica (Ancient Wine Bar), which is a real haunt of mine when in the city. This is a total guess at their recipe, but it's really tasty-try it, soon! It's closer to you tonight than Rome is, I bet!
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil for the gnocchi.
- Mix the beef with the cheese, parsley, basil, garlic, egg, bread crumbs, salt, pepper, and a drizzle of EVOO.
- Preheat a large, deep skillet over medium heat. Add the tablespoon of EVOO and the butter. When the butter melts, add the flour and cook for 1 minute. Whisk in the wine and stock and bring to a bubble. Add the tomato sauce. Return the sauce to a bubble and reduce the heat to medium low.
- Form about 20 large meatballs, slightly oval in shape, and wrap in the radicchio leaves. Set them into the hot sauce in an even layer. Spoon a little of the sauce over the tops. Cover and simmer for 10 to 12 minutes.
- Drop the gnocchi into the boiling water and salt the water to season it. Cook until the gnocchi are tender and floating, 5 to 6 minutes or according to the package directions. Drain well.
- Arrange 5 wrapped meatballs on each plate. Spoon a touch of sauce over each. Add the gnocchi to the remaining sauce in the skillet. Coat the gnocchi in the remaining sauce and season with a little grated cheese, salt, and pepper, then serve alongside the meatballs in red lettuce wraps.
INVOLTINI OF BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
- Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.
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