Zappone's Italian Bistro & Catering serves up Southern Italian comfort food

Mozzarella In Carrozza
Ingredients
1 pound mozzarella ball, sliced
4 anchovy fillets
8 slices toasted bread, crusts removed
2 eggs
1 cup milk
2 tablespoons extra-virgin olive oil
Salt
Directions
Sandwich a slice of mozzarella and an anchovy fillet between two pieces of bread for each
carrozza. For the batter, beat the eggs and milk together in a bowl. Dip the carrozza
sandwiches into the batter, turning to make sure they are fully coated. In a saute pan, heat
the extra-virgin olive oil and cook the sandwiches until they are golden brown on each side.
Add a dash salt to season and serve immediately.

Italian Beef Braciole
Serves: 8 Servings
Ingredients
Braciole Beef Rolls
 2 Pounds Sirloin or other lean beef, sliced thinly into sheets
 8 Ounces Fresh Mozzarella Cheese
 ¼ Cup Freshly Grated Pecorino Romano Cheese
 ¾ Cup Golden Raisins
 ¾ Cup Pine Nuts
 ½ Cup Chopped Italian Parsley
 ½ Cup Whole Wheat Bread Crumbs
 6 Ounces Paper Thin Sliced Prosciutto
 Cotton Butcher's String (for tying the braciole)
 2 Tablespoons Extra Virgin Olive Oil
Marinara (see recipe)
Gremolata
 Zest Two Lemons
 4 Cloves Garlic, finely minced
 ¼ Cup Finely Chopped Italian Flat Leaf Parsley
Braciole
1 Unless you have mad knife skills, ask your butcher to slice two pounds of lean beef
into very thin sheets--as thin as possible.
2 Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the romano
cheese, raisins, pine nuts, parsley, and breadcrumbs.
3 With a meat hammer, pound out the slices of beef until they're as thin as you can get
them.
4 Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of
beef. Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the
roll securely with butcher's twine.
5 Heat two tablespoons of olive oil in a skillet and brown the braciole on all sides until
nicely caramelized.
Marinara (see recipe)
1 Peel and dice the onion and saute in the olive oil and salt in a heavy bottomed stock
pot until the onion is translucent (about 12 minutes).
2 Add the garlic and herbs, saute until garlic is cooked and fragrant, but not burned.
3 Deglaze by adding the red wine. Cook until the wine is reduced in volume by half.
4 Add the tomatoes and tomato paste. Bring to a simmer,
5 Add the browned braciole and allow the sauce to simmer on very low heat for an hour
to an hour and a half. This cooks low and slow. Be sure to stir the sauce frequently so
it doesn't burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of
water.
Gremolata
1 Simply mix together the ingredients. Sprinkle gremolata on top of dish before serving

Flourless Chocolate Torte
Ingredients
6 oz bittersweet chocolate
4 oz unsalted butter
1 cup sugar
6 whole eggs
3/4 chopped walnuts
2 oz orange liquer
Directions
Preheat to 350 degrees
Spray a 9 inch nonstick round pan
Over a double boiler in a mixing bowl add the butter and chocolate, until
melts, constantly stirring with a whisk. Remove bowl from heat, let
chocolate slightly cool for 5 minutes, add 1 cup sugar, mix well. Add 1
egg at a time while mixing, add liquer and nuts. Mix thouroughly. Pour
into pan. Scrape sides with spatula. Place in oven for 55 minitues.
Let cool. Serve with whipped cream or vanilla gelato.

Zappone's Italian Bistro & Catering
1652 N. Higley Rd, Gilbert, AZ 85234
480-218-2338
www.zapponesbistro.com

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