Growing up, at Chef Barbara’s house, brasciole was served as a special treat for birthdays and holidays. It is a company-worthy, classic, hearty, homestyle, Italian-American dish that is perfect for a fall dinner. Chef Barbara has given this family-favorite her own twist by serving the stuffed, rolled, flank steak with pan-fried polenta, charred peppers and her quick marinara sauce.
Join Chef Barbara in this hands-on class as she shares some of her family’s favorite recipes, sure to make any night’s dinner a hit!
Fried Artichoke Hearts with Lemon Aioli served on a Bed of Arugula
Flank Steak Brasciole filled with Ricotta Salata, Caramelized Onions, Garlic and Herbs; served with Pan-Fried Polenta, Charred Peppers and a Fresh Marinara Sauce
Vanilla Bean Panna Cotta