Beef Braciola with Siena Providence Chef Anthony Tarro
BEEF BRACIOLE WITH SIENA PROVIDENCE
A TASTE OF WINTER WITH SIENA’S ANTHONY TARRO
Chef Anthony Tarro
Anthony’s passion for food began at home watching his mother prepare meals for the family. He began working in food service in high school and has not stopped since. He is a graduate of the RI School of Design – Culinary Arts Program and earned his bachelor’s degree in Food Service Management from Johnson and Wales University. He has studied Tuscan cuisine in Bologna, Italy.
Anthony has spent 20 years mastering his specialty of Italian cuisine. His accomplishments include being honored as chef of the year by the RI chapter of the American Culinary Federation and acting as chef for President George H. Bush on a visit to Rhode Island.
His proudest achievement to date is his family: his lovely wife Patricia and their three children Olivia, Isabella, and Sophia.
See Below for the Gemelli Pasta Recipe
Extra virgin olive oil
Four 6-oz. beef flank or skirt steaks (sliced ½ in. thick)
4 pieces lard, thinly sliced
4 slices prosciutto
1 cup breadcrumbs (freshly ground Italian bread)
1 tbsp. garlic, minced
1 tbsp. Italian parsley, chopped fine
2 tbsp. Parmesan cheese, grated
Kosher salt (to taste)
Ground black pepper (to taste)
1 cup white onions, small diced
1 cup red wine
1 can peeled plum tomatoes
2 cups beef stock