Braciola and Sausage Sunday Gravy recipe for managing PCOS and pregnancy on Fertility Chef
Braciola and Sausage Sunday Gravy
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Chef's knife
- Cutting board
- Butcher's twine
- Pot
- Skillet
- Wooden spoon
- Tongs
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Colander
- Ladle
- Gravy boat
- Serving platter
- Grater
- Toothpick
- Fork
- Whisk
- Saucepan
- Baking sheet
- Paper towel
- Kitchen timer
- Spatula
- Ramekin
- Fine-mesh sieve
- Plate
Ingredients
- 6 very thin top round steaks, about 8 ounces
- Salt
- freshly ground black pepper
- 1 cup grated pecorino cheese, plus more to pass at the table
- 1/2 cup homemade stale white breadcrumbs or panko, toasted
- 3/4 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup pine nuts or sliced almonds, toasted
- 2 teaspoons lemon zest
- 4 ounces salami or prosciutto di Parma, finely chopped
- 6 cloves garlic, 3 minced or grated, 3 crushed
- 2 small chile peppers such as Italian cherry or Fresno, 1 seeded and finely chopped (can substitute 1 teaspoon dried red crushed pepper flakes), and 1 thinly sliced
- 5 tablespoons EVOO
- 6 links hot Italian sausage
- 1 teaspoon fennel seeds, 1/3 palmful
- 1 cup dry red wine
- 2 large cans Italian San Marzano tomatoes
- 1 bay leaf
- 1 small carrot, peeled and halved
- 1 small rib celery, halved
- 1 small onion, halved and peeled
- 2 cups passata or tomato puree
- A handful of fresh basil leaves, torn
- 1 large red or yellow onion, thinly sliced
- 2 cubanelle peppers, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 cup chicken or beef stock
- 1 tablespoon tomato paste
- 2 to 3 tablespoons butter
- 1 1/2 pounds spaghetti
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