Artichoke & Lemon Risotto with Flank Steak Pinwheels

• Gluten free

• Meat

  • 1750 g Flank steak
  • 7 slices Prosciutto

• Produce

  • 3 cups Baby spinach
  • 1 Bay leaf
  • 2 tsp Chives
  • 1 jar Colavita artichoke hearts
  • 2 Garlic clove
  • 1 Lemon
  • 1 Onion, finely chopped (about 1 1/2 cups, medium

• Canned Goods

  • 6 cups Chicken stock

• Condiments

  • 1/4 cup Sun dried tomato pesto

• Pasta & Grains

  • 2 cups Colavita arborio rice

• Baking & Spices

  • 1 Salt, Coarse
  • 1 tsp Salt and pepper

• Oils & Vinegars

  • 4 tbsp Colavita roasted garlic extra virgin olive oil

• Dairy

  • 175 g Fontina cheese
  • 1 cup Parmesan cheese, grated fresh
  • 1 Pepper flank steak pinwheels with prosciutto and fontina, Freshly ground

• Frozen

  • 1 Artichoke and lemon risotto

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on cookswithcocktails.com

Description

Ingredients

• Artichoke and Lemon Risotto
• 1 lemon
• 1 jar Colavita Artichoke Hearts in Extra-Virgin Olive Oil
• 2 tablespoons Colavita Roasted Garlic Extra-Virgin Olive Oil
• 1 medium onion, finely chopped (about 1½ cups)
• 1 garlic clove, minced
• Coarse salt
• 2 cups Colavita Arborio Rice
• 1 cup dry white wine
• 6 cups chicken stock, homemade is the best
• 1 bay leaf
• 3 cups baby spinach
• 1 cup grated fresh parmesan cheese
• 2 teaspoons chopped chives
• Freshly ground pepperFlank Steak Pinwheels with Prosciutto and Fontina
• 750g -1 kg flank steak
• 1 garlic clove
• 2 tbsp Colavita Roasted Garlic Extra-Virgin Olive Oil
• ¼ cup sun-dried tomato pesto
• 7-8 slices prosciutto
• 175 g fontina cheese, sliced
• 1 tsp each salt and pepper
• Raspberry Cannoli Filling
• ¾ cup ricotta cheese
• ¼ cup mascarpone cheese
• ½ tsp cinnamon
• ¼ cup powdered sugar
• 1 cup fresh raspberries (or ¾ cup thawed raspberries)Chocolate Pasta
• 2 oz Perugina 51% Cacao Chocolate Bar
• 1 ½ cups flour
• 2 eggs
• 2 tbsp Colavita Cold Pressed Extra-Virgin Olive OilWhite Chocolate Sauce
• 1.5 oz Perugina White Chocolate Bar
• 2 tbsp raspberry chocolate liqueur or plain raspberry liqueur

Directions

• Prepare the Flank Steak
• Lay the flank steak out on a cutting board or similar and pound it until its about ¼ inch thick. Dont go through the steak! Rub 1 tbsp Colavita Roasted Garlic Olive Oil over both sides of the steak. Sprinkle both sides with salt and pepper.
• Mince garlic into a paste rub on one side of the steak. Let sit in fridge for an hour
• Preheat oven to 350
• Pull the steak out of the fridge and spread the tomato pesto over the garlic. Lay the slices of prosciutto to cover the steak. Follow with the fontina cheese.
• Roll the steak up length-wise like a jelly roll and tie it up with butcher twine. Make the Risotto
• Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out the juice. Set zest and juice aside.
• Open the artichokes and drain them. Slice each artichoke heart into quarters. Set aside
• Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
• Add the oil to a medium sized pot over medium heat. Add onion, garlic, and a pinch of salt; cook until the onion is slightly softened, about 6 minutes. Add the artichokes and the Colavita Arborio Rice. Give it a stir. Pour in the wine, and stir until wine has almost been absorbed.
• Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, ¾ cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
• Season with salt and pepper. Add parmesan cheese, lemon zest, and the lemon juice; stir until the cheese is melted and rice is moist and creamy. Serve immediately, garnished with chives and lemon zest.Cook the Flank Steak
• Heat up an oven proof skillet (cast iron works great for this) to medium-high heat. When the pan is nice and hot, add a little oil to the pan and brown all sides. Remove the meat from the heat and transfer to a cutting board, but keep the pan hot. Slice into pieces about 1 inch thick. Try to keep the butcher twine around each slice. Place back into the skillet and place in oven for 5 mins. Remove from oven when the cheese is all melted and the steaks are nice and browned.
• To serve, spoon some rice into a bowl or onto a plate, sprinkle with parmesan cheese and fresh chives. Top with 2 flank steak pinwheels but make sure to remove the butcher string before you serve.
• Enjoy!
• Make the Pasta
• Add the flour and salt to a large bowl and make a well in the middle. Add the eggs and the oil to the well. Mix the eggs and oil into the flour.
• Melt the chocolate in the microwave or in a glass bowl over hot water. Add the melted chocolate to the flour mixture and mix well.
• Knead the dough well until the dough gets very smooth. If its too stiff just add a little bit more oil. Only about half a teaspoon at a time. Then cover with saran wrap and let it rest for an hour on the counter before you use it. Make the Filling
• In a medium sized bowl, add the cheeses, raspberries, sugar and cinnamon. Stir well, cover, and set aside in the fridge till you are ready to use it. Make the Ravioli
• Cut the pasta dough into quarters. Put one of the quarters through the pasta maker to make a long sheet of pasta. Alternatively you can roll it out into a long rectangle.
• Lay the dough on a flat surface and spoon a tablespoon of the filling into the middle of the rectangle and all the way down the sheet about 3 inches apart. Beat the egg and brush it in a square shape around each mound of filling.
• Roll another quarter of dough in the pasta maker or with a rolling pin. Place the second sheet on top of the second, covering the first one. Press the top layer against the bottom layer firmly around the filling to seal it.
• Cut out the pasta squares and discard the scraps. Continue until all the pasta is made.
• Boil a big pot of water while you make the ravioli. When you are ready to cook it, drop the pasta into the boiling water and cook for about 5 mins or until the ravioli floats.
• While the pasta is cooking, make the white chocolate sauce by melting the chocolate in a glass bowl and then adding the liqueur to it and mix well. Set aside. If it gets cool and hard, just heat it up a little to melt it again.
• Place a few of the ravioli on a plate and sprinkle a few raspberries on top and then the white chocolate sauce.
• Enjoy!