cibo matto at theWit Hotel
201 N. State St, 2nd Floor
To read more about the restaurant:
1 lb. Kobe sirloin skirt steak, cut in half
4 oz. Provolone cheese, shredded
4 slices of prosciutto, thinly sliced
4 Tbs breadcrumbs
1 Tbs olive oil
1 quart tomato sauce
1/4 quart veal or beef stock
2 basil leaves
1 bay leaf
Trim, and butterfly each portion of Kobe sirloin. Pound out the meat with a mallet to 1/4 inch in thickness. Season the meat with salt, pepper. On top of meat, layer prosciutto then Provolone, and then bread crumbs. Roll layers up and tie with a butcher tie. Heat olive oil over medium high heat in a medium-sized pot. Carefully add Braciole rolls, browning on all sides. Add tomato sauce and meat stock to the pan, enough that will allow the liquid to cover 2/3 of the meat. Add the bay leaf and basil. Bring to a simmer. Cover and simmer for 2 hours. Baste the meat every 10 minutes. Remove meat from pan when it is tender to the fork. Continue to cook the sauce to thick consistency. After meat has cooled slightly, cut off strings, place back in sauce to keep warm. Serve immediately.
Porcini Mascarpone Polenta
1 tsp olive oil
1 oz. mascarpone cheese
1 shallot, finely minced
1 oz. mushrooms sliced or diced
2 oz. dry white wine
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
1 oz polenta
1/2 cup milk
1/4 cup heavy cream
salt and freshly ground pepper
Parmesan cheese, to taste
Heat oil and butter in a large sauté pan over high heat. Add the shallots and cook until soft. Add mushrooms cooking until golden brown. Add the wine, cooking until completely reduced. Season with salt and pepper and fold in the thyme and parsley, set aside. Heat a small sauté pan over high heat. Add the polenta and toast until lightly golden brown. Bring milk to a simmer in a large saucepan and add 1 Tablespoon of salt. Slowly whisk in the toasted polenta, and reduce the heat to low. Switch to a wooden spoon and continue to stir until the mixture begins to pull away from the pan. Add the mushrooms shallot mixture, mascarpone, season with salt and pepper. If the mixture is too thick, add water.
Wilted Swiss Chard
1/8 oz. olive oil
2 cloves garlic, minced
1/2 lb. chopped fresh Swiss chard
salt and black pepper
Heat oil in a large skillet over medium heat, add garlic and cook until tender. Add Swiss chard and cook 3 to 5 minutes, until wilted, season to taste with salt and black pepper.
Searing meat intensifies flavor. Use a thick-bottom pan to get the best results.
Always let meat come to room temperature prior to cooking, which will allow meat to cook at an even temperature.
To intensify the flavor of polenta, I like to toast the polenta prior to adding any cream.
A simple side dish like my Swiss chard recipe can be made with any hearty green, such as Tuscan kale or spinach, along with a healthy dose of olive oil, minced garlic, salt and pepper.
Making tomato sauce at home is easy, and always a better choice than using something out of a jar. At cibo matto, we prefer to use only San Marzano tomatoes from Italy in our sauces because they are grown on the botanic soil of Mt. Vesuvius. If you don't have access to fresh tomatoes, then make sure to buy high-quality canned tomatoes, and cook them with fresh garlic and basil until you achieve your ideal flavor.
Cook like an Italian don't overcomplicate things! Try to keep dishes to 3-5 ingredients for the best results, allowing each ingredient to shine.
February 25: Lunchbreak - Braciole, Porcini Mascarpone Polenta and Wilted Swiss Chard
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