RACHAEL RAY CAST IRON SKILLET RECIPES

Steps:

• In a Dutch oven, heat 2 tablespoons EVOO over medium heat
• Add 1 onion, finely chopped, and 2 cloves garlic, then soften 2-3 minutes
• Add paste, oregano and half the red chili flakes, stir 1 minute, then add 1 cup wine and evaporate to ¼ cup
• Add stock, passata, and tomatoes, then add a few leaves of torn basil, reserving some for garnish, and reduce heat to simmer; add cheese rind
• Preheat oven to 300°F
• In a small skillet over medium heat, in 1 tablespoon EVOO soften remaining onions and garlic to tender and season with salt and pepper
• Cool, then combine with nuts, lemon zest, chopped greens, and remaining chili flakes
• Season pounded out meat with salt and pepper
• Arrange a slice of Prosciutto on each slice of beef
• Top with cooked onions and greens mixture, breadcrumbs, Parm and provolone, leaving a border of about an inch
• Tuck in sides of beef and roll lengthwise tightly
• Secure rolls with kitchen string
• Heat a large cast-iron skillet with remaining EVOO, then brown beef evenly all over
• Add remaining 1 cup wine and evaporate
• Place the beef into the Dutch oven with the sauce, scraping in bits from the bottom of skillet
• Bring to simmer, cover and place in oven
• Cook 2 hours, basting every 30 minutes; uncover pot for the last hour of cooking
• Sicilian Puttanesca with Almond

Steps:

• Place the sausages in a high-sided skillet or Dutch oven and cover with 1 inch of water and add 1 tablespoon EVOO to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the EVOO will crisp the casings up to a deep brown.Remove the sausages to a plate.Heat the remaining EVOO, a couple of turns of the pan, in the same skillet over medium-high heat. Stir in the fennel seed and chili pepper, then add in the peppers, onions and garlic as you slice them. Season with salt and pepper and cook for 15 minutes to soften. Stir in the tomato paste for 1 minute, then the wine for 1 minute more. Add the chicken stock and tomato sauce or stewed tomatoes. Finish with parsley.Slice the sausages on an angle and add them to the pot. Cover, cool completely and store for a make-head meal. Reheat, covered, over medium heat or in oven on moderate heat.Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!Cook's note: Wrap the bread in plastic or freeze if not using within 24 hours.