Recipe Archives->Meatballs Loaf->Sicilian Loaf 01

Sicilian Meatloaf Brasciole And Pasta, Broccolini And Ricotta
Serves 4

1 1/2 pounds ground beef, pork and veal mix
salt
pepper
1/2 cups Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley

1 cup arugula leaves or baby spinach
6 slices prosciutto di Parma
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling
1/2 pound cavatappi or rigatoni
1 pound broccolini, trimmed into florets
2 tablespoons butter
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons chopped fresh thyme leaves
12 grape or small vine tomatoes, halved

Preheat oven to 450 degrees F. Put water on to boil for pasta.  Mix
meat and next 10 ingredients.  Flatten meat out on a waxed paper
lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches
long by 6 to 8 inches wide. Cover meat with arugula or spinach,
prosciutto and cheese then roll the meat, using the waxed paper to
help roll up into a large log, working across the 6 to 8-inch side,
resulting in a 12-inch long log.  Drizzle the log with extra-virgin
olive oil to coat lightly.  Roast meatroll 20 minutes.  Cut into
1-inch slices, 3 pieces per portion.

Salt water and cook off pasta, about 7 to 8 minutes to al dente.
Drain and return pasta to hot pot.  While pasta cooks, place
broccolini in 1-inch of water in a sauce pot and bring to a boil.
Add salt to the water and add the trimmed broccolini.  Cover and
cook 5 minutes, drain and reserve.

To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter,
ricotta, lemon zest, thyme, broccolini and season with salt and
pepper. Toss pasta to coat it in the cheese and butter. Season it
with salt, to your taste. Portion pasta onto dinner plates alongside
meat roll slices and top pasta with tomatoes and freshly ground
pepper.

Printable version: sicilian-loaf01.txt.