November 13, 2002 Ask the Chef Article

November 13, 2002 ... Ask the Chef ... John Pisto

Dear John, We're big fans and, being half-Italian myself, eating is a way of life. On an episode of "Everybody loves Raymond", they mention "braciole." I've looked for a recipe with no luck. Can you help Maestro? T-bone - via email

Braciole? Now you're talking T-bone! Braciole is pounded flank steak that is stuffed, rolled and cooked in a tomato sauce. You can make big ones or small ones - how about a nice medium sized one, okay?
Braciole Recipe.
Pound out pieces of flank steak to roughly 6 inches wide in a rectangular shape, suitable for rolling (one per person). Come to think of it, I bet you could also use pork or even turkey. Rub with olive oil, salt and pepper. Add a layer of thinly sliced salami, chopped hard-boiled eggs, a few pine nuts, raisins, seasoned breadcrumbs and some grated Romano cheese. Roll it up and tie it with twine. Season the outside with salt, pepper and olive oil and brown in a pot, then remove.

Add a bit of garlic, chopped onions and carrots and lightly brown. Add 1/2 pureed tomatoes and 1/2 crushed tomatoes, thinned with water if necessary because the sauce must cook until the meat is very tender - maybe an hour and a half. Careful not to overcook it either or you'll have a tough time removing the braciole from the sauce. Serve sliced on top of your favorite pasta or as a second course with a green salad after pasta. Thanks for reminding me; I haven't made this one in quite a while. By the way, my mom's was fantastic - she used round steak.

Readers: Truffle dinner as promised. As I said before, the main reason for visiting Croatia last month was to check out their white truffles. Well folks, now it's your turn. I will host a very exclusive, six-course dinner featuring Croatian truffles flown-in that day (plus a surprise), overlooking the bay at Paradiso Trattoria on Thursday, November 21, 2002.

This dinner, complete with yours truly shaving the truffles, is limited to the first 16 diners who sign up. The very reasonable price of $175 per person, includes tips, tax and wines. We will proudly serve wines from Scheid Vineyards, Martin & Weyrich, Baywood Cellars and Pavona with each course and start off with 1983 Millennium sparkling wine in magnums - only 400 cases made. Call my office for reservations (373-3778).

Hello John, Could you share with me a good recipe for pizza dough? My family likes homemade pizza and we enjoy this about once a week and I am constantly trying different dough recipes. Should the dough be modified if I cook the pizza on the barbecue? Tim - Pacific Grove

Here is a recipe that can be used on the grill. I have tried grilled pizza and it is really good. By the way, try this sometime. Cut a loaf of French bread in half lengthwise, put some sauce on it; add anchovies, a little cheese, fresh basil and oregano, then bake it in the oven until crisp (about 20 minutes). Fast and easy.

Grilled Pizza Margherita Recipe

Yield: 12 pizzas

1 quart lukewarm water
1 tablespoon molasses
1 tablespoon fresh yeast
1 cup (or more as needed) olive oil
2 ½ teaspoons Kosher salt
3 cups all-purpose flour
3 cups high-gluten flour
½ cup whole wheat flour
1 cup Pecorino-Romano cheese, grated
1 cup Bel Paese or mozzarella cheese, grated
1 cup fresh tomato sauce
6 tablespoons parsley, chopped
½ cup basil, chopped

1. Combine water, molasses and yeast in mixing bowl, stir to dissolve and set aside until mixture bubbles, about 5 minutes.

2. Add 1-cup olive oil and salt to mixture. With mixer on low speed, add all flours and mix until dough starts to pull from the side of the bowl. Roll into ball and let stand 5 minutes.
3. Divide dough into 12 balls and place on greased baking sheets. Brush dough with olive oil, cover with plastic wrap and let stand 30 minutes.
4. On oiled surface, roll each dough ball into paper-thin 12-inch circles, adding more oil if dough sticks. Drape dough on hot grill and bake for 2 minutes. Move to cooler spot on grill and brush with olive oil. Combine cheeses on each pizza and spoon circles of tomato sauce on top. Drizzle each pizza with 1-tablespoon olive oil and 1/2-tablespoon parsley.
5. Grill over low heat 3 to 4 minutes until lightly browned. Remove from heat, sprinkle with basil.

Dear Chef Pisto,

What kinds of low fat meals can you recommend for single men? Also, for wives who are looking out for their husbands' health?

Christian Theroux - Monterey

A: Hey Chris, what's with the low fat? Assuming you're young (20-60), everybody needs a balanced diet. Lay off the junk foods (including white flour, sugar and sodas), and eat more of a Mediterranean diet. Grilled foods like chicken, fish and all meats;

small amounts of pasta (I said small), olives, tomatoes, garlic, salad, cheese, eggs, whole grain anything, dairy (including butter), olive oil and, easy on the fruit and booze. Check out my first cookbook for some very easy recipes.

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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