A Tuscan 'la cucina povera' or 'poor kitchen' recipe, using budget ingredients to make substantial hearty food for hard-working farmers. Featuring grass-fed Piedmontese beef this recipe is rich in flavour, nutrients and comfort. Perfect for hard working Albertans. And hockey teens.
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Ingredients
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MEAT:
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16 oz Messinger Grass-fed Piedmontese flank steak
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1 tablespoon extra virgin olive oil
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1 tablespoon dried rosemary
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2 cloves garlic roughly chopped
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1 tsp dried oregano
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salt and pepper
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SAUCE:
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2 cups of Mutti Passata
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2 fresh basil leaves
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1 teaspoon dried oregano
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Salt and pepper to taste
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1 clove garlic
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| BREADING: |
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2 cups Italian Centre Shop bread crumbs
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Sea salt, cracked black pepper
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1 cup bread crumbs using stale Italian bread
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Pinch onion powder
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4 organic eggs
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| ROASTED VEGGIES: |
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1/2 white onion chopped
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1 cup chopped brown cremini mushrooms chopped
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1 clove garlic whole and pressed
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2 tbsp. Colavita olive oil
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1 red, 1 yellow pepper roughly chopped
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Cracked Sea Salt and black pepper to taste
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1 large zucchini diced
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1 tsp mixed dried oregano, basil, thyme and rosemary.
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1 1/2-2 cups Colavita olive oil for frying
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Method
Marinate
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Pound each side of steak filet with a meat tenderizer.
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Place into a large glass dish, add olive oil, garlic, rosemary, oregano, some salt and pepper.
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Toss steaks coating them all over with herbs and oil.
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Put in fridge for an hour.
Tomato Sauce
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In a saute pan drizzle in olive oil, garlic, and begin to heat.
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When garlic starts to sizzle, pour in tomato passata (puree).
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Toss in basil and dried oregano
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Season with sea salt and black pepper.
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Turn heat to a low simmer and cook till sauce gets thick (about 20 minutes).
Roasted Veggies
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Pre-heat oven to 350 degrees F.
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In a large bowl toss in onions, whole garlic, zucchini, red & yellow peppers, mushrooms.
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Drizzle olive oil all over to cover.
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Toss well and place in a large parchment lined oven-safe dish and put in oven for 45-50 minutes.
Breading
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While sauce is cooking start breading the beef steak fillets.
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Place bread crumbs into a shallow large bowl.
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In another shallow bowl crack in eggs and blend in salt, pepper, onion powder.
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Remove fillets from the fridge & dip into egg mixture, making sure it's well-coated.
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Place in bread crumb bowl and cover both sides.
- Repeat steps above, dip in egg then breadcrumbs.
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Place fillet on a parchment-lined plate.
Frying
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Pour olive oil into a large frying pan.
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When oil is hot place fillets in and fry, turning until both sides are golden brown.
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When browned, place filets on a plate covered in a paper towel to soak up excess oil.
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When all fillets are done, place into the oven-proof dish with the tomato sauce and coat well.
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Place dish in oven for about 10 minutes.
To Serve
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Remove roasted veggies and braciole out of oven and serve with a portion of roasted veggies.
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Also good with some nice rustic bread on the table. Red wine optional. Enjoy.
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Servings: 4 Meals
Source: Recipe created for the Italian Centre Shop by 
