Yes, I made this. It’s braciola (an Italian steak, cheese, and breadcrumb roll) with a layer of shrimp added.
After rolling, I hold everything together with string and sear it in black peppercorn oil before moving it and the oil into the marinara sauce to cook through. I use a thermometer to pull it at 135°F.
The presentation is very nice. Could you perhaps sous vide the assembly until tender and finish in the black pepper corn oil?
Are you a chef by chance? I’m assuming the very thin cut on the outside was purposely done, is there a reason your not making it thicker? Is it a flavor or texture thing?
Thank you for answering my half a dozen questions by the way.
Yes, I made this. It’s braciola (an Italian steak, cheese, and breadcrumb roll) with a layer of shrimp added.
After rolling, I hold everything together with string and sear it in black peppercorn oil before moving it and the oil into the marinara sauce to cook through. I use a thermometer to pull it at 135°F.
The presentation is very nice. Could you perhaps sous vide the assembly until tender and finish in the black pepper corn oil?
Are you a chef by chance? I’m assuming the very thin cut on the outside was purposely done, is there a reason your not making it thicker? Is it a flavor or texture thing?
Thank you for answering my half a dozen questions by the way.