Short Ribs Braciole Toppings

Part 2 of Short Ribs Braciole

Ingredients

• 1/4 cup pine nuts, chopped roughly
• 1 tablespoon extra-virgin olive oil
• 1/4 cup breadcrumbs
• 2 teaspoons dried oregano, preferably on the branch
• 2 tablespoons chopped parsley
• A pinch each of salt and coarse ground black pepper
• 2 tablespoons grated parmigiano-reggiano

Directions

1. Toast the pine nuts in a dry saute pan over low heat, shaking the pan occasionally to avoid burning or sticking, about 8 minutes.
2. Add the olive oil and mix well.
3. Add the breadcrumbs and continue cooking over low heat, mixing occasionally, until everything is toasted brown, about 2 minutes.
4. Add the oregano and parsley.
5. Season with the salt and pepper and cook together for a few seconds, so everything is warmed but the parsley does not wilt.
6. Remove from the heat and then add the parmigiano reggiano (not before, otherwise you’ll have a melted cheese mess)
7. To finish the dish, remove the pot from the oven and immediately remove the ribs ^[1]to a plate, using a pair of tongs.
8. Use a ladle to remove some of the fat form the sauce, by pressing the chunky sauce away as you tip the pot so that the ladle fills only with the clear fat. (This is optional, but it definitely makes the sauce prettier – there’s about 2 tablespoons worth of fat there).
9. Add 1/2 cup of water to the sauce and stir to bring it together.
10. Place 4 to 5 pieces of meat on a each plate.
11. Pour the sauce from the pot directly over the short ribs ^[1] and sprinkle the topping generously over each dish. Serve immediately.

Part 1 of Short Ribs Braciole

Short Ribs Braciole ^[1]