Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, salt, pepper, nutmeg, and toasted nuts in a food processor. Pulse the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl.
Place steaks between two layers of waxed paper. Pound steaks with meat mallet until they are ¼ inch thick. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly and cut each steak in half across.
Secure braciole with a carefully placed skewer and set six pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil.
3 ea. Braveheart® Black Angus Beef Steak(s), NY Strip, 12 oz. each
1/4 tsp. West Creek® sea salt kosher
1/4 tsp. Roma® Black Pepper, Ground
1 lb. Roma® roasted red peppers
3 oz. Piancone® Oil, Olive, Extra Virgin
12 ea. skewers, soaked in water
Potato Gnocchi
Directions
Bring 3 quarts of salted water to a slow simmering boil. Cook the gnocchi for 6-7 minutes until tender. Remove them and drain away the residual water. Allow to cool.
In a medium sauté pan over low heat add the olive oil. Add the gnocchi to this pan and slowly sauté until the gnocchi are golden brown. Remove from the heat. Allow to rest and cool on a plate covered with paper towel.
Ingredients
1 1/2 lbs. Piancone Epicureo® Gnocchi, potato
3 tbsp. Piancone® Oil, Olive
Mushroom Sugo
Directions
Heat a large sauté pan over high heat. Add the olive oil and then add the mushrooms. Let the mushrooms caramelize for 6-7 minutes. Stir and season with salt and pepper. Add the garlic, stirring, cook for one minute.
Add the oregano and parsley and cook for one minute.
Add the tomatoes and the wine and cook until the moisture has evaporated. Stirring constantly to keep the sauce from sticking to the pan.
Add the chicken gravy. Simmer until slightly reduced, 3-4 minutes. Season to taste with salt and pepper. Remove from the heat and stir in the butter. Keep warm.
Add the gnocchi to the sauce, toss together, place on plate with the Braciole and top with parmesan and chopped parsley.
