L'Italo-Americano

THURSDAY, MAY 14, 2015 www.italoamericano.org 20 L'Italo-Americano M a r c h e i s a n u n d e r r a t e d region of Italy; not as famous as Tuscany or Umbria, but just as beautiful, historic, and fascina- ting as anyplace in this beauti- f u l , h i s t o r i c a n d f a s c i n a t i n g country. Comprised of four very d i f f e r e n t p r o v i n c e s , M a r c h e includes forested, mountainous geography inland that transi- tions to a more arid, gently rol- ling landscape of golden hills and valleys toward the Adriatic. My fraternal grandfather was born and grew up in Marche, near the Adriatic in a tiny hill town called Scapezzano, and the home where he grew up is still o w n e d a n d o c c u p i e d b y o u r B e c c i c o u s i n s , h i s b r o t h e r ' s descendants. Urbino is a wonderful, histo- r i c h i l l t o p t o w n i n n o r t h e r n Marche. It's in a dramatically mountainous area, and is home t o t h e U n i v e r s i t y o f U r b i n o , founded in 1506. Some of my c o u s i n s w h o g r e w u p i n S c a p e z z a n o a t t e n d e d t h e University of Urbino. Students at the university take classes in r e n o v a t e d M e d i e v a l a n d Baroque palaces in the center of town—no rolling green lawns or frat houses, as in the United S t a t e s . D u r i n g t h e a c a d e m i c year tourists stroll the picture- sque streets along with gaggles of backpack-laden, laughing stu- dents checking their cell phones and calling out to one another between classes. Arrosto d'Urbino is a won- d e r f u l c o m f o r t f o o d f r o m Urbino that evokes mountain forests, crisp air and cold days. I love the combination of beef and eggs to create a robust taste that can be paired with a medium- body red wine. Ingredients and Directions: • 1 lb skirt steak or braciole meat, pounded thin • 2 eggs • 2 tbsp chopped parsley • 2 tbsp milk • 1 tsp flour • 3 oz prosciutto, sliced thin • 3 oz mortadella, sliced thin Arrosto d'Urbino JOSEPH BECCI • 4 tbsp grated pecorino • Salt and pepper to taste • Olive oil • 1 tbsp chopped rosemary • 1 cup chicken or beef broth • ½ cup white wine • 1 small onion, chopped Special equipment: • Kitchen string • Non-stick fry pan in good condition • Meat thermometer 1. Chop the prosciutto and mortadella into small pieces. 2. Combine the eggs and a p i n c h o f s a l t i n a b o w l a n d whisk. Add the flour and whisk. Add the parsley, pecorino, milk and chopped meats. Grind a lit- tle pepper and gently whisk to incorporate. 3. Over medium heat, add a tablespoon of olive oil to the non-stick pan. When hot, add t h e e g g m i x t u r e a n d m a k e a v e r y t h i n f r i t t a t a . W h e n t h e MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 underside is light brown, flip the frittata over and cook the other side. Don't worry if the f r i t t a t a b r e a k s a p a r t . W h e n c o o k e d , r e m o v e t o c u t t i n g board or sheet pan. 4. Lay the sliced and poun- ded meat out on a work surface. Season with salt, pepper and chopped rosemary. Lay the frit- tata o n th e b eef s o th at it is m o s t l y c o v e r e d . R o l l u p t h e beef and frittata together like a jelly roll and tie with in 4 or 5 places with kitchen twine. 5. In a regular sauté pan over medium heat, add a little olive oil. Salt and pepper the outside of the rolled meat. Brown the rolled meat all over by rotating it in the pan. About 10 minutes total. Remove to a board. 6. Add the chopped onion to the sauté pan and sauté until soft and translucent. Add a little olive oil if needed. 7 . A d d t h e b r o t h a n d t h e wine to deglaze. Add the meat back to the pan over low heat and gently simmer for about 20 m i n u t e s o r u n t i l t h e m e a t ' s internal temperature has rea- ched 135-degrees for medium- rare. Add more broth if the pan becomes dry. 8. Remove the meat to a cut- ting board to rest for 5 minutes.. Increase the heat on the sauté pan to reduce the onion, broth and wine mixture to a slightly thick sauce. 9. Remove the string from the rolled meat and slice into t h i c k p i n w h e e l s . S e r v e a n d drizzle the sauce over the slices. Joe and Michele Becci are a brother and sister team who l o v e a l l t h i n g s I t a l i a n . Together, from opposite coasts, t h e y c o a u t h o r t h e b l o g O u r ItalianTable.com. Arrosto d'Urbino

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