Bill’s parents owned their own restaurant when he was growing up which sparked his interest in cooking. He hits the kitchen with his Mom to cook cheese filled crepe manicotti and beef braciole, two staple Italian dishes.
These recipes are ones that have been passed down through many generations in Bill’s family. In his episode he shares the kitchen with his Mother as they make Beef Bracioli and Stuffed Manicotti Crepes.
2lbs. thinly sliced sirloin
½ cup flour
½ cup olive oil
1 large yellow onion diced
2 stalks of celery diced
1lbs. button mushrooms quartered
½ cup tomato paste
1 can of diced tomatoes
1 can tomato sauce
2 springs of fresh thyme
½ cup of water
1 cup of sweet red wine
1 whole garlic bulb sliced in half
2 sprigs fresh rosemary
Salt & Pepper to taste
Stuffing for Beef Bracioli
2 cups of Italian bread crumbs
½ cup of raisins
¼ cup pine nuts
¼ cup parmesan cheese
¾ cup olive oil
Blend everything together in a bowl and set aside for stuffing your sliced beef.
Note: you will also need toothpicks to create this dish.
Preheat oven to 300 degrees. Take the sliced beef and add salt and pepper to each slice. Spread 2 tablespoons of stuffing mixture on each beef slice and roll like a jelly roll. Secure the end with a toothpick. Roll bracioli in flour and pat off any excess.
In a heavy Dutch over pot, heat up ¼ cup of olive oil on high. Brown off braciolis on each side (about 5 minutes). Remove them and place in a pan. Reduce heat on Dutch oven pot to medium / high and add: onions, celery, mushrooms, tomato paste, and thyme. Sautee for 4 minutes then add: tomato sauce, can of diced tomatoes, water, ½ cup of wine, both halves of the garlic bulb, and the sugar. Stir mixture, replace your beef braciolis to the Dutch oven pot, cover tightly with tin foil, and then place a lid on top. Place in to the oven and cook for 2 ½ hours.
Remove pot from oven and remove beef rolls from pot to a serving platter. Remove garlic bulbs and thyme sprigs. Skim off any excess fat from the top of the pot. Add remaining ¼ cup of wine and fresh rosemary. In a small bowl, squeeze out the roasted garlic bulbs and mash them with a fork. Place pot on the stove, add mashed garlic, and bring to a slow simmer for 3 minutes. Remove rosemary, add salt and pepper to taste, then spoon sauce over beef rolls and serve.
2 cups flour
2 cups ice cold water
Blend all of your ingredients in a bowl until smooth. Heat a non-stick, flat griddle pan on medium heat. Spray with a light coating of non-stick spray (only one time). Using a 4oz ladle, pour crepe mixture on to griddle in a swirling motion to make a 6 to 7 inch circle. Flip after 30 seconds, cook for another 15 seconds, remove and place on parchment paper to cool.
1 cup shredded Romano cheese
½ cup shredded mozzarella cheese
2lbs. whole milk ricotta cheese
2 tsp. fresh, finely chopped Italian parsley
2 cups of tomato sauce
Combine the first 5 ingredients in a bowl. Place 1 heaping tablespoon of mixture to the center of the crepe. Spread slightly and fold one side of crepe just past the center of the filling. Place a small amount of the mixture on top of the folded crepe and fold over the other half using the filling as a glue to hold the crepe together. Line a baking dish with one cup of the tomato sauce. Place crepes side by side in the pan. Spread the remaining tomato sauce over the top of the crepe and bake in a 325 degree oven for 25 minutes.
by Craig Chapman