A ribeye steak, also called armola in Italy, stuffed with bacon and a very tasty stew.
A ribeye steak, also called armola in Italy, filled with bacon and a very tasty stew.
Recipe for 2 people.
Classic (no restrictions), Low carb, Gluten free, Gluten and lactose free, Lactose free
Preparation: 01:00 + time to prepare multiple portions
Intermission: 00:15
TOOLS
1 cutting board(s), 1 kettle, 1 meat beater, 1 bowl(s), 1 pressure cooker, 1 potato peeler (optional), 1 grater, 1 frying pan(es), 1 strainer(s), 1 dinner plate support scope
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
ROLÊ STEAK Ingredients:
– 1 clove(s) of garlic, minced
– 2 slices of bacon, finely chopped
– 1 tablespoon chopped parsley
– Salt to taste
– pepper to taste THE
– 400 g thin, soft thigh steaks (or duckling steaks)
– olive oil to taste
– 1/2 onion(s), chopped
– 1 unit(s) of laurel
– 1/2 can of peeled tomatoes, cut into cubes, with juice
– 100 ml of dry red wine
Ingredients for sautéed vegetables
– olive oil to taste
– 1/2 onion(s), cut into half moons
– 1 carrot(s), peeled and coarsely grated lengthwise
– 1 leek(s), cut into strips vertically
– 1 unit of courgette, cored and seeds removed, coarsely grated lengthwise
– Salt to taste
– pepper to taste THE
Finishing ingredients
– 6 piece(s) pickled biquinho peppers
THE
PREPARATION:
1. Assemble and cook the rolls (see preparation).
2. Separate the remaining ingredients and utensils of the recipe.
3. Clean the ingredients for the vegetable stew. Continue making the cuts specified below.
4. Cut the onion into half moons.
5. Cut the leek into 3 parts. Arrange on a cutting board and slice lengthwise to obtain thin strips.
6. Grate the zucchini on a coarse grater, lengthwise on a coarse grater. Discard the core and seeds.
7. Peel the carrot and grate it lengthwise on a coarse grater.
8. Separate the biquinho peppers to finish.
PREPARATION:
ROLL STEAK (assemble): (do this step before starting pre-preparation)
1. Put water to boil in a kettle
2. Then prepare the filling for the steaks. Chop the bacon and garlic very finely. Clean and chop the parsley.
3. Place the bacon, garlic and parsley in a bowl, mix and set aside.
4. Place the steaks on a cutting board covered with cling film and with a whisk, also covered with cling film, using the smooth side, beat the steaks until they are very thin (be careful not to tear the meat). Season the steaks with salt and pepper.
5. Divide the reserved stuffing into the bowl, over one side of all the steaks.
6. First fold the two sides inwards, over the filling.
7. Then roll the steaks lengthwise to form a roll – the dough should be all wrapped up.
8. Close tightly, so that the filling does not come out and insert the toothpicks, but leave them visible.
9. Follow the preparation of the steaks (below).
ROLL STEAK (cooking):
1. Chop the onion.
2. In a pressure cooker, heat a drizzle of olive oil, add the meat and turn the rolls to brown the entire surface.
3. Remove the meat, leave it on an auxiliary plate and set it aside.
4. In the same pan in which you browned the meat, add a little more oil, if necessary, and brown the chopped onion and bay leaves.
5. Add the diced peeled tomato and continue to fry for a few minutes until all the ingredients are golden.
6. Put the meat back in the pan and add the wine. Keep over high heat until the alcohol evaporates (about 3 minutes).
7. Add the boiling water (it should cover the meat).
8. Close the pan and, when the pressure reaches the desired level, reduce the heat to medium and cook for about 20 minutes.
9. Continue pre-preparation (step 2).
APPETITE OR DESSERT (optional):
If you choose to prepare an appetizer or dessert, take advantage of the meat’s cooking time to prepare it.
ROLL STEAK:
1. Once the meat has cooked, turn off the heat and remove the pressure.
2. Open and check if the meat is cooked and tender or if it needs to cook a few more minutes.
3. Remove the steaks from the sauce, remove the toothpicks and set aside.
4. If the sauce is too liquid, keep it on high heat to reduce it.
Stir-fried vegetables:
1. In a pan, sauté the onion in olive oil until translucent.
2. Add the carrot and leek and brown for a few minutes.
3. Add the courgettes and continue to brown.
4. Season with salt and pepper.
5. Reduce the heat and cook, stirring occasionally, until the vegetables are cooked but crisp.
ROLL STEAK:
1. When the sauce has thickened a little, remove the bay leaves.
2. If you prefer a smooth sauce, pass it through a sieve.
3. Return the sauce and steaks to the pan and heat again.
4. Season with salt and pepper.
FINALIZATION AND ASSEMBLY:
1. Arrange the steak(s) on a roll on a serving plate or, if you prefer, distribute among the plates.
2. Transfer the vegetables to another plate or place them on plates next to the steaks.
3. Brush the meat generously with the sauce.
4. Decorate with the biquinho peppers.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
