[Liz]

Pizza Tortilla Wraps / w/ Cheese Crisps
An awesome folded Italian tortilla pizza---fave toppings wrapped in flour tortillas.

Ing 3 burrito type flour tortillas 3 taco sized flour tortillas 1 c marinara 1½ c shredded mozzarella 20-30 pepperoni slices, Italian sausage, etc diced green peppers/onion – banana peppers, bl/olives, mushrooms, etc. Garlic Butter: ½ stick butter 3 minced gar/cl 1 tsp Italian seasoning ¼ tsp crushed red pepper flakes

Method Heat griddle on low to med-low, then set two saucepans on griddle. In one pan, heat marinara. In 2nd pan, melt ½ stick of butter w/ minced garlic, Italian seasoning, crushed red pepper flakes (begins to froth). Move pans to cooler side of griddle to keep warm.

When griddle is heated, saute peppers, onions, and mushrooms til done. Then heat pepperoni slices; hold toppings for later. Griddle tortillas 30-45 sec til warm and pliable.

To build wrap: Layer on cutting board: one burrito-sized flour tortilla, ⅓ cup marinara in center. Top w/ ½ cup shredded mozzarella, 7-10 pepperoni slices, then cheese crisps. Spoon on sautéed vegs and mushrooms, and add cold toppings (black olives, banana peppers, etc.). Lay one street taco-sized tortilla on top. Starting with one edge, fold tortilla up and over the smaller tortilla. Continue working around, folding as tightly as possible without tearing tortilla.

Toast folded wraps seam side down on heated griddle. Brush tops w/ Garlic Butter. When golden brown and toasted, flip, then toast 2nd side. Remove to server. Serve warm w/ side of Marinara for dipping.

Chef Notes---Wraps can be final-cooked in skillet on med-low heat. To make cheese crisps, add a thin circle of 1/2 c grated Parm to a heated griddle. Cook golden 3 min on med-low; flip; cook crisp 2-3 min.

[Liz]

Italian Stuffed Flank Steak / Braciole alla napoletana (Neapolitan Beef Rolls)

Ing Braciole: lb butterflied flank steak generous bunch fresh parsley 1 gar/cl, olive oil Provolone, grated pecorino, S/p. Sauce: 1 onion fine-chp 1 gar/cl ol/oil, splash red wine 16 oz puréed canned tomatoes S/p

Instructions Mash garlic, chp parsley, generous pinch s/p to a thick paste. Layer paste onto beef, then provolone, grated pecorino. Roll up tightly, tie ends w/ kitchen string. Brown lightly in heated olive oil. Add onion and garlic, s/p. Simmer gently, covered, til onion is very soft, turning braciole from time to time. Add bit of water to prevent onion from browning. Uncover pan, turn up heat, add red wine. Let wine cook off, turning braciole to color evenly in wine. Now add tomato, mixing in well. Turn down heat again, cover and let simmer very gently a good hour or more til the meat is tender and the sauce is reduced. Add water if sauce thickens before meat is done. To serve, remove string and lay braciole in server atop sauce for an elegant presentation. Use rest of sauce to dress side of pasta.