Italian Plt Recipes

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ITALIAN POT ROAST (STRACOTTO ALLA FIORENTINA)



Italian Pot Roast (Stracotto alla Fiorentina) image

Provided by Olivia's Cuisine

Time 3h30m

Number Of Ingredients 11

3 pounds chuck roast
2 cloves of garlic, peeled and sliced
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
1 onion, sliced
1 carrot, peeled and finely chopped
2 celery sticks, chopped
1 cup red wine (suggestion: Chianti)
1 jar Bertolli Rustic Cut Marinara with Traditional Vegetables
6 basil leaves
Chopped parsley to garnish

Steps:

  • Trim some of the fat from the meat. Using a sharp knife, make cuts all over the meat and insert the garlic slices inside. Season generously with salt and pepper. If you like, you can tie the beef with kitchen strin, to help it keep it shape during cooking.
  • In a large dutch oven pot, heat the olive oil over medium high heat. Add the meat and brown on all sides until a nice brown crust develops, about 5 minutes per side. Remove to a plate and reserve.
  • Lower the heat to medium low. Add the veggies and cook until soft and translucent, about 10 minutes. Then, add the wine and cook until it reduces slightly, about 5 minutes.
  • Add the marinara sauce and stir to combine. Then, add back the chuck roast and the basil leaves. Cover, turn the heat down to low and let it simmer gently for 2 to 3 hours, turning the roast at least once, until fork tender. If you think the sauce is drying out, you can add some water of beef broth.
  • When done, remove the basil leaves and discard. Transfer the meat to a chopping board, remove the kitchen string (if used) and cut into smaller pieces. The sauce should be thick enough, but if it's not, you can continue boiling over medium-high heat, uncovered, until it reaches the desired thickness. Taste for seasoning and adjust accordingly.
  • Serve the roast over creamy polenta (or mashed potatoes), garnished with chopped parsley.

ITALIAN PLT



Italian PLT image

Provided by Jackie Rothong

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 20

1 pound prosciutto di Parma, thinly sliced
1 loaf white Pullman bread, sliced 1/4-inch thick (12 slices total)
2 tablespoons sherry vinegar
1 tablespoon honey
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 cups baby arugula
1/4 cup fresh basil, torn
1/4 cup Pickled Red Onions, recipe follows
Slow-Roasted Thyme Tomatoes and Roasted Garlic Aioli, recipe follows
1 cup distilled white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
1 red onion, thinly sliced
10 Roma tomatoes, sliced 1/4-inch thick
3 sprigs fresh thyme, leaves removed
1/4 cup plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 head garlic, a third of the top cut off
1/2 cup mayonnaise

Steps:

  • Preheat the broiler.
  • Spread the prosciutto slices on 2 rimmed baking sheets. Broil until crispy, 2 1/2 to 5 minutes per baking sheet. Set aside the prosciutto.
  • Add the sliced bread to the same baking sheets and broil until golden brown, 30 to 45 seconds. Flip and broil the other side until golden brown. Remove and let cool.
  • Add the sherry and honey to a medium bowl and whisk until smooth. Slowly drizzle in the olive oil, then season with salt and pepper. Add the arugula, basil and Pickled Onions. Toss until evenly coated.
  • For each sandwich, line up 3 slices of toasted bread, then spread a thin layer of Garlic Aioli on each slice. Top 2 slices with crispy prosciutto, then add some Roasted Tomatoes and arugula salad. Place 1 of the built sandwiches on top of another. Top with the remaining piece of Aioli-dressed toast for a triple-decker club. Repeat the build until you have 4 massive PLTS (save the remaining roasted tomatoes for another use)! Slice in half--or don't; just take a bite.
  • Combine the vinegar, sugar, salt and 1/2 cup water in a medium saucepan. Bring to a boil and let the salt and sugar dissolve, about 2 minutes. Add the sliced red onion. Turn off the heat and let sit until ready to use.
  • Preheat the oven to 325 degrees F. Line 2 rimmed baking sheets with foil. (For easy clean up!)
  • Add the tomatoes, thyme, 1/4 cup of the olive oil and some salt and pepper to a large bowl. Toss to evenly coat. Spread the tomatoes on the prepared baking sheets.
  • Put the head of garlic on a piece of foil, then drizzle with the remaining tablespoon olive oil and a sprinkle of salt. Seal the foil. Place the tomato pans and garlic in the oven and roast until the tomatoes are roasty and the garlic has become pure gold, 45 to 55 minutes. Allow to cool.
  • Remove the garlic from the foil and squeeze the flesh into a small bowl. Add the mayonnaise and stir until combined.

OPEN FACED PLT



Open Faced PLT image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
6 slices whole-wheat or sourdough bread
6 ounces thinly sliced prosciutto
3 cups arugula
2 tomatoes, sliced
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
  • Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.

Nutrition Facts : Calories 296 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1133 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 3 grams

ITALIAN POT ROAST



Italian Pot Roast image

I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. -Debbie Daly, Buckingham, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (3 to 4 pounds)
1 can (28 ounces) diced tomatoes, drained
3/4 cup chopped onion
3/4 cup Burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water

Steps:

  • Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

Nutrition Facts : Calories 345 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

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