Braciole; Warm Peach Dessert - Fagor Plus Series User's Manual & Recipe Booklet

BRACIOLE

Serves 4
½ cup Italian-seasoned bread crumbs
1 garlic clove, minced
½ cup grated Pecorino Romano or Parmesan
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons Oxlive oil
Salt and freshly ground black pepper
4 provolone cheese slices
1 ½ pounds flank steak
1 cup dry white wine
3 ¼ cups marinara sauce
Butchers Twine
Combine breadcrumbs through parsley. Add 2 tablespoons of olive oil. Lay out
flank steak (pound it if it's a bit thick). Season with salt and pepper. Place the
provolone on the steak. Sprinkle with bread crumb mixture. Starting at the short
end, roll up the steak to enclose the filling. Tie with butcher's twine. Use the
brown setting; heat 2 tablespoons of the olive oil and sear the meat on all sides.
Turn off the brown setting. Add white wine and marinara. Close the lid and press
HIGH pressure. Set the timer for 35 minutes. When done turn off the cooker
and let the pressure release naturally. Remove the meat and slice into 8 pieces.
Serve with sauce.

WARM PEACH DESSERT

Serves 4, 5 minutes (Low Pressure)
Delicious over pound cake cubes or ice cream or both!!
3 tablespoons butter
4 tablespoons brown sugar
¼ cup water
1 large bag of frozen peaches, defrosted
3 tablespoons dark rum or more if you like
1 tablespoon whole allspice berries
1 teaspoon ground ginger
Use the brown setting to melt the butter. Add the sugar and peaches. Stir well.
Turn off the brown setting. Add the water, rum, spices, and mix well. Close the lid
and turn the press the LOW Pressure setting. Set the timer for 5 minutes. When
done, release the pressure and open the cooker. Serve warm or cold.
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