What’s your favorite flavor?
The Lay’s Do Us a Flavor fan-created flavor contest is back, and the four finalists have been officially announced. Last week, The Daily Meal tried to guess the mystery flavors, and we were wrong on all four counts! So much for “Professional Mystery Chip Taster” as a future career option. Here are the flavors in all of their quirky, flavor-dusted glory:
Southern Biscuits and Gravy: This one comes from Hailey Green, a travel agent from Noblesville, Indiana. We guessed this one to be pimento cheese dip.
Wavy West Coast Truffle Fries: This flavor was submitted by Angie Fu, a product development and production manager at a cosmetics company in Irvine, California. We mistakenly thought this one was gyro, but really it mostly tasted like strong sour cream and onion. This was another favorite with our staff.
New York Reuben: Created by Jeff Solensky, a restaurant manager from DuBois, Pennsylvania, this really has a strong meat taste, and is a clear frontrunner in our books. We guessed it was turkey or pot roast.
Kettle Cooked Greektown Gyro: This one was dreamed up by James Wagner, an aircraft maintenance worker for the Air Force from Wichita Falls, Texas. We thought it tasted like seafood.
There you have it, folks. You can vote for your favorite flavored chip from July 27 to October 18, and the winner will get a cool million.
Lay’s Do Us a Flavor Mystery Winners Revealed: Biscuits and Gravy and More - Recipes
KFC (abbr. for Kentucky Fried Chicken  ) is an American fast food restaurant chain headquartered in Louisville, Kentucky that specializes in fried chicken. It is the world's second-largest restaurant chain (as measured by sales) after McDonald's, with 22,621 locations globally in 150 countries as of December 2019 [update] .  The chain is a subsidiary of Yum! Brands, a restaurant company that also owns the Pizza Hut, Taco Bell and WingStreet chains. 
- Sanders Court & Café:
March 20, 1930 91 years ago ( 1930-03-20 )
North Corbin, Kentucky
- First franchise:
September 24, 1952 68 years ago ( 1952-09-24 )
Salt Lake City, Utah
KFC was founded by Colonel Harland Sanders, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky during the Great Depression. Sanders identified the potential of the restaurant franchising concept and the first "Kentucky Fried Chicken" franchise opened in Utah in 1952. KFC popularized chicken in the fast-food industry, diversifying the market by challenging the established dominance of the hamburger. By branding himself as "Colonel Sanders", Harland became a prominent figure of American cultural history and his image remains widely used in KFC advertising to this day. However, the company's rapid expansion overwhelmed the aging Sanders and he sold it to a group of investors led by John Y. Brown Jr. and Jack C. Massey in 1964.
KFC was one of the first American fast-food chains to expand internationally, opening outlets in Canada, the United Kingdom, Mexico and Jamaica by the mid-1960s. Throughout the 1970s and 1980s, it experienced mixed fortunes domestically, as it went through a series of changes in corporate ownership with little or no experience in the restaurant business. In the early 1970s, KFC was sold to the spirits distributor Heublein, which was taken over by the R. J. Reynolds food and tobacco conglomerate that company sold the chain to PepsiCo. The chain continued to expand overseas, however, and in 1987 it became the first Western restaurant chain to open in China. It has since expanded rapidly in China, which is now the company's single largest market. PepsiCo spun off its restaurants division as Tricon Global Restaurants, which later changed its name to Yum! Brands.
KFC's original product is pressure fried chicken pieces, seasoned with Sanders' recipe of 11 herbs and spices. The constituents of the recipe are a trade secret. Larger portions of fried chicken are served in a cardboard "bucket", which has become a feature of the chain since it was first introduced by franchisee Pete Harman in 1957. Since the early 1990s, KFC has expanded its menu to offer other chicken products such as chicken fillet sandwiches and wraps, as well as salads and side dishes such as French fries and coleslaw, desserts and soft drinks the latter often supplied by PepsiCo. KFC is known for its slogans "It's Finger Lickin' Good!", "Nobody does chicken like KFC" and "So good".
Get Your Pitch On! Lay's "Do Us A Flavor" Seeks America's Next Great Potato Chip Flavor And Celebrates The Stories Behind The Flavors With $1 Million Award
Nearly everyone has a great flavor idea &mdash perhaps it's the newest flavor for Lay's potato chips worth a whopping $1 million . After all, a select few have been lucky enough to see their potato chip flavors come to life already.
Lay's, one of the marquee brands from PepsiCo's Frito-Lay division, is once again giving people the chance at $1 million by bringing back the iconic "Do Us a Flavor" contest and asking fans for their flavor ideas and the story or inspiration behind them &mdash all in a flavor-packed pitch. Helping Lay's celebrate the personalities behind the flavors is TV personality and multiplatinum recording artist Nick Lachey , known for his flavorful personality and love of local flavors and cuisines with his restaurant and bar in Cincinnati . Lachey, a fan of the "Do Us a Flavor" contest throughout the years, helped surprise the four finalists and award the winner in 2015.
In its fourth year, the latest installment of the contest - "The Pitch" - asks fans nationwide to simply "pitch" their best Lay's potato chip flavor ideas and the inspiration behind it through a photo, video and/or written description to bring the idea to life. Three mouth-watering finalist flavors will then be fully developed and brought to store shelves nationwide for America's vote, ultimately deciding which lucky flavor fan will take home the $1 million grand prize. Fans are encouraged to visit www.Lays.com to submit their flavor ideas.
"Our fans live flavorful lives, full of delicious tastes and rich personal experiences, which have translated to interesting and innovative chip flavor ideas throughout the years," said Jeannie Cho , vice president of marketing, Frito-Lay. "These incredible flavor ideas were created by everyday fans, each with their own flavorful story. This year, we're asking fans to pitch us their $1 million dollar flavor idea because we also want to see the flavor behind the flavor - we want to celebrate the people, passion and inspiration stories behind the flavor ideas that make it delicious."
To kick off this year's contest, the Lay's brand teamed up with Lachey and his brother Drew for a one-night-only event in New York City that involved some friendly sibling competition. To inspire submissions, the talented Lachey brothers held a "pitch-off" &ndash bringing flavors to life on stage through song and dance.
"After meeting the four finalists from the last 'Do Us a Flavor' contest, I was able to see the passion that lies behind these delicious flavor submissions," said Lachey. "These ideas don't come out of thin air &ndash everyone has a story to tell about how they were inspired and there are so many fun and creative ways to do that. With 'The Pitch,' fans now have the exciting chance to tell their stories like never before - they literally have the chance to pitch why their flavor should be the winner."
Now through March 19 , fans can submit their flavor suggestions on www.Lays.com. To submit, fans will be asked to "pitch" their flavor idea through a video, photo and/or a written inspiration. Submissions will also include the flavor name, up to three ingredients and optional bag customization.
Similar to past years of "Do Us a Flavor," a judging panel made up of chefs, foodies and flavor experts will narrow down the semifinalists to three finalist flavors that will be fully developed by Frito-Lay's culinary experts and brought to market this summer. Once the finalist flavors are announced, it will be up to fans to vote and decide which flavor is worth $1 million . The winning flavor &mdash as determined by fan votes &mdash will be revealed in the fall. Semi-finalists will receive $10,000 , and the two runner-up finalists will each win $50,000 in prize money. The grand prize winner will take home $1 million &mdash to help make their life even more flavorful.
Brief Contest History
PepsiCo has held "Do Us a Flavor" contests in numerous countries with consumers suggesting millions of ideas for chip flavors around the world. In July 2012 , the Lay's brand launched its first "Do Us A Flavor" contest in the U.S., which resulted in Lay's Cheesy Garlic Bread submitted by Karen Weber-Mendham , a children's librarian from Land O'Lakes, Wis. , being selected as the first million-dollar winner. The contest returned to the U.S. for a second time in Jan. 2014 , which resulted in Lay's Kettle Cooked Wasabi Ginger submitted by Meneko Spigner McBeth , a nurse from Deptford, N.J. , as the second grand-prize winner. And in January 2015 , the third installment began, which later crowned Lay's Southern Biscuits and Gravy the winner. The winning submission was from Hailey Green , a travel agent from Noblesville, Ind.
For more information and official contest rules, please visit www.Lays.com.
Lay's is one of the brands that makes up Frito-Lay North America , the $14 billion convenient foods business unit of PepsiCo (NYSE: PEP), which is headquartered in Purchase, NY . Learn more about Frito-Lay at the corporate website, http://www.fritolay.com, the Snack Chat blog, http://www.snacks.com and on Twitter at http://www.twitter.com/fritolay. Learn more about Lay's by visiting www.facebook.com/lays or on Twitter at www.twitter.com/lays. You can also follow Lay's on Instagram by visiting http://instagram.com/lays.
PepsiCo products are enjoyed by consumers one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $63 billion in net revenue in 2015, driven by a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker and Tropicana. PepsiCo's product portfolio includes a wide range of enjoyable foods and beverages, including 22 brands that generate more than $1 billion each in estimated annual retail sales.
PLANO, Texas , July 15, 2015 /PRNewswire/ -- Four of America's favorite local dishes are about to take center stage … in the potato chip aisle. Out of millions of submissions from fans across America, Lay's, one of the marquee brands from PepsiCo's Frito-Lay division, today announced the four finalist flavors competing for a $1 million grand prize in the Lay's "Do Us A Flavor" contest: Lay's Wavy West Coast Truffle Fries, Lay's Southern Biscuits and Gravy, Lay's New York Reuben and Lay's Kettle Cooked Greektown Gyro flavored potato chips. Representing four of the most flavorful cities and towns across the country, these four finalist flavors are set to make their debut on store shelves nationwide later this month with consumer votes determining the grand prize winner.
The four finalists — Angie Fu from Irvine, Calif. , who submitted West Coast Truffle Fries Hailey Green from Noblesville, Ind. , who submitted Southern Biscuits and Gravy Jeff Solensky from DuBois, Penn. , who submitted New York Reuben and James Wagner from Wichita Falls, Texas , who submitted Greektown Gyro — learned they were contest finalists in the most incredible way: when TV personality and multi-platinum recording artist Nick Lachey surprised them at their doorsteps with the big news.
No stranger to delicious flavors, Lachey has traveled the country performing for millions and experiencing local dishes along the way. He's also co-owner of Lachey's, a sports bar located in his hometown of Cincinnati known for offering up a local twist on traditional American recipes. Beyond his passion for great food and local fare, Lachey also has been part of some of television's most life-changing moments as the host of NBC's highly rated a capella competition show "The Sing Off."
"It's not every day you get to travel around the country surprising fans with the news they've got a one-in-four shot at a life-changing million dollar contest grand prize," said Lachey about the experience. "And what I quickly learned is that behind every delicious finalist flavor, there's an even more delicious backstory. It's been a thrill so far, and I can't wait to return in October to help crown a winner."
From July 27 through October 18 , consumers can vote once per day per person/device/platform for their favorite finalist flavor on www.DoUsAFlavor.com via Twitter and Instagram using the hashtags #VoteTruffleFries, #VoteBiscuits, #VoteReuben, or #VoteGyro and/or via text message by texting "VoteTruffleFries," "VoteBiscuits," "VoteReuben," or "VoteGyro" to 24477 (CHIPS). The winning flavor will be revealed this October and will remain on store shelves following the completion of the contest.
"From a New York deli, to a local Greek hot spot, to grandma's kitchen, to hideaways along the West Coast — this year's finalists were inspired by some of the most flavorful places in America," said Jeff Klein , vice president of marketing, Frito-Lay, North America . "It's now in the hands of potato chip lovers across the country to determine our 'Do Us A Flavor' winner – we can't wait to see which favor comes out on top."
About the Finalists
To submit a flavor idea for the "Do Us A Flavor" contest, fans were asked to provide their name, flavor name, up to three ingredients, the chip style, the city and state that inspired their submission and a brief description or inspiration story for their flavor. In alphabetical order by last name, the finalists are:
- Lay's Wavy West Coast Truffle Fries: Angie Fu , a native Californian, has had a passion for food and discovering local flavors from an early age. She very nearly went into culinary school, but instead opted to keep her love of flavor a hobby. When Angie is home, she is constantly in her kitchen, trying her hand at new dishes and sauces. But when Angie goes out to eat, she can't say no to truffle fries, even seeking out restaurants in the area that put their own local twist on her favorite side.
- Lay's Southern Biscuits and Gravy: As a travel agent, Hailey Green has many opportunities to sample local flavors when exploring a new city. She has a great appreciation for each locale's "homemade style," because it reminds her of her own childhood, filled with memories of eating southern food in her grandmother's kitchen. One of Hailey's favorite dishes is biscuits and gravy — a recipe that was handed down in her family generation after generation. Not surprisingly, this family-favorite also inspired her potentially million-dollar winning potato chip idea.
- Lay's New York Reuben: Jeff Solensky helps manage a local restaurant in DuBois, Penn. , where he pursues his true passion in life — food. Growing up in Long Island , N.Y., Jeff has fond memories of traveling into Manhattan to enjoy Broadway shows with his mother. A big part of that tradition was stopping by popular New York delis beforehand to enjoy signature, mouth-watering Reubens. Inspired by the delicious Reuben sandwiches of his childhood, Jeff came up with the idea to infuse those same flavors into a potato chip.
- Lay's Kettle Cooked Greektown Gyro: James Wagner has been in the Air Force for more than 18 years, traveling the country and abroad, and discovering local tastes at each stop on his journey. While abroad, James discovered his fondness for Greek cuisine, so when he moved to Wichita Falls, Texas , he immediately sought out the closest gyro specialty restaurant. As it turns out, there is one right outside the Air Force base gate. His flavor inspiration comes from his regular visits to that restaurant.
About the Contest
PepsiCo has held "Do Us A Flavor" contests in numerous countries with consumers suggesting millions of ideas for chips flavors around the world. In July 2012 , the Lay's brand launched its first "Do Us A Flavor" contest in the U.S., which resulted in Lay's Cheesy Garlic Bread submitted by Karen Weber-Mendham , a children's librarian from Land O'Lakes, Wis. , being selected as the first million-dollar winner. The contest returned to the U.S. for a second time in January 2014 with Lay's Kettle Cooked Wasabi Ginger, submitted by Meneko Spigner McBeth of Deptford, N.J. , crowned the winner.
As part of this year's contest, a judging panel made up of chefs, foodies and flavor experts narrowed down the contest submissions to four finalist flavors. The three runner-up finalists will each win $50,000 in prize money, with the grand prize winner taking home $1 million or one percent of their flavor's net sales through July 15, 2016 (whichever is higher). More details and official contest rules are available at www.DoUsAFlavor.com.
Lay's potato chips is one of the billion-dollar brands that makes up Frito-Lay North America , the $14 billion convenient foods business unit of PepsiCo (NYSE: PEP), which is headquartered in Purchase , N.Y. Learn more about Lay's by visiting www.facebook.com/lays or on Twitter at www.twitter.com/lays. You can also follow Lay's on Instagram by visiting http://instagram.com/lays.
PepsiCo products are enjoyed by consumers one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $66 billion in net revenue in 2014, driven by a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker and Tropicana. PepsiCo's product portfolio includes a wide range of enjoyable foods and beverages, including 22 brands that generate more than $1 billion each in estimated annual retail sales.
[UPDATED] Lay's Finally Rolls Out Its 4 New Chip Flavors for 2016
Some say one "tastes like childhood," to others, it was a raging disappointment.
UPDATE: Feb. 26, 2016 at 6 p.m.
The latest Lay's flavors have been spotted on store shelves, which means their official roll-out has begun. We suggest you snag the limited-edition flavors while they're still around, as it's still unclear how long they'll be in stores past the March 21 voting deadline.
UPDATE: Jan. 20, 2016 at 11:40 p.m. EST
Lay's&mdashor rather, Anna Faris on behalf of Lay's&mdashrevealed its four newest flavors for 2016 at its Flavor Swap event tonight. Fiery Roasted Habanero, Korean Barbecue, Smoked Gouda and Chive, and Olive Oil and Herbs will be hitting grocery store shelves in February, according to a press release.
The new varieties are part of the brand's new Flavor Swap promotion, where a classic flavor will go head-to-head against a brand-new one, like Cheddar and Sour Cream versus Smoked Gouda and Chive. From Feb. 8 to March 21, you can vote on which one you like best on FlavorSwap.com, and enter for your chance to win a $1,000 daily prize or the promotion's $250,000 grand prize.
ORIGINAL POST: Jan. 14 at 11:14 a.m. EST
Just months after introducing the world to the winning flavors of the latest "Do Us A Flavor" contest&mdashbringing us gyros, reubens, biscuits and gravy, and truffle fries in potato-chip form&mdashthe brand is releasing a whole new quartet of outrageous flavor combinations. This time, however, the four aren't based on fans' submissions they reflect the brand's predictions for the trendiest flavors for 2016.
It's like the Pantone Color of the Year for your tastebuds. Times four (or times two, since the color company released two cotton-candy tones for this year).
The flavors won't be officially announced until later this month, but the brand's dropping some serious clues to help people figure it out. It's cited Indian and Japanese spices, flowers and specialty cheeses as a few major trends for the year ahead, though it's hard to say if all of those can be found in the four new chips&mdashor if some are a deliberate misdirect, designed to keep you guessing.
Also, all this week, Lay's has tweeted out an emoji riddle, offering one person per day the chance to win $1,000 for hazarding a guess&mdashand, since the sweepstakes is a random drawing, you don't even have to guess correctly to score a grand.
Here's an example of one riddle, which many believe is smoked gouda and dill, wheat, chives or. something seasoning-ish:
Naturally, the sweepstakes has also inspired plenty of trolling tweets, suggesting the new flavor could be a "goat's a**" or a "goat fart," among other unsavory terms.
The trolling goes both ways, though, considering the brand sent the media samples to taste&mdashwith a distinct twist. Lay's sent eight white, single-serving bags, only marked with "Flavor 1," "Flavor 2," all the way through "Flavor 8," despite there being only four new flavors.
Half of the bags featured existing flavors our job, as dutiful reporters, was to separate the everyday from the up-and-coming. So, naturally, we assembled a team of taste-testers to give their best guesses.
Bags 1-4 were immediately ruled out as existing flavors&mdashcheddar and sour cream, sour cream and onion, sea salt and cracker pepper (kettle chips), and biscuits and gravy, we guessed&mdashleaving us with Bags 5-8. Here are the reactions:
Bag 5: An orange-y chip that included sugar, brown sugar, molasses, honey, tomato powder and onion powder in its ingredients
*This came up multiple times, leading some to believe this was an existing flavor, but the other chips tasted so familiar that we couldn't consider them new.
Bag 6: A brownish chip with what appeared to be pepper flakes and brown sugar in its ingredients listing
- Sweet & Sour
- Teriyaki Chicken
- Steak dinner
- Lemon pepper
- Meaty tacos
- Philly Cheesesteak
Bag 7: A dark red chip that featured red pepper, garlic powder and tomato powder in its ingredients
- Nope, no thank you, gross
- A raging disappointment
- Andy Capp's Hot Fries
- Fiery BBQ
Bag 8: Another orange-y chip that listed red bell pepper, tomato powder, onion powder and, most notably, habanero chile peppers in its ingredients
- Ghost pepper
- Smokey jalapeño
- Sriracha Hot Fries
- Drunken noodles
- Drunk Thai food
- Orange-y and whimsical (yes, whimsical)
We'll update this story as soon as the new flavors are announced. If you have any guesses (or insider info), leave a comment below.
Lay's Introduces 8 New Potato Chip Flavors Inspired by 'Local Cuisine' in America&mdashand We Tried Them All
The flavors are set to hit retail stores starting July 30.
Attention, snack lovers: Lay’s is about to release eight new potato chip flavors—the most the brand has ever released at one time.
In an effort to showcase different local cuisines from across the country, the Lay’s new “Tastes of America” flavors are inspired by popular regional dishes: Cajun Spice, Chili con Queso, Chesapeake Crab Bay Spice, Deep Dish Pizza, Fried Pickles with Ranch, New England Lobster Roll, Pimento Cheese, and Sweet Thai Chili.
The new bags will hit grocery stores beginning on July 30 and will be available until September 23, but will only be available in the region where the flavor was inspired by. If you want to try all eight flavors without having to stalk the supermarket shelves, you can purchase a variety pack at lays.com. Alongside the new releases, Lay’s is also bringing back some old regional favorites for a limited-time, including Wavy West Coast Truffle Fries, Ketchup, and Wavy Fried Green Tomato.
Ahead of the retail store rollout, PEOPLE tried the eight new flavors to give you a heads up on how they taste.
Guess Pringles' Mystery Flavor to Win $10,000 This Summer
Through July 30, you can pick up a can of Mystery Flavor Pringles at Walgreens (they&aposre available there exclusively) and carefully consider their taste. When you&aposre ready to submit a flavor guess, register for the Kellogg&aposs Family Rewards program, then upload a photo of your Mystery Flavor receipt and your guess to the site.h receipt earns you one entry, and you can submit one guess per day. You may also enter through the no-purchase method detailed in the official rules.
Submissions are open through August 13, 2019. Anyone who guesses correctly will be placed in a pool. On August 15, one winner will be selected in a random drawing.
“The flavor was especially fun to develop, because it needs to be spot on in order for fans to guess the taste,” said Becky Wolfe, Pringles product development scientist in a press release.
We got our hands on one of the mystery cans, and we&aposre pretty much stumped. Our staff tasted cheese and bacon flavors, with maybe a hint of sour cream. Someone guessed loaded baked potato, which seemed possible but too simple.
Whatever it ends up being, it&aposs apt to be highly specific. In Pringles&apos mystery contest last year, the flavor was Seven Layer Dip. The company is no stranger to creating wacky, flavor-packed chips, either. Previous creations include Top Ramen Chicken, Sweet Chili Tango, and Thanksgiving Creamed Corn.
In other words, the possibilities are wide open. Read the full contest rules here, and get to the nearest Walgreens pronto!
Diners, doughnuts and dives
Perfect diners shoehorned into actual vintage dining cars, no-frills doughnut shops galore, country cafes pushing pie before the lunch hour—it&aposs no wonder Connecticut breakfasts helped give rise to a pre-Triple D, pre-social media, pre-a whole lot else movement, dedicated to glorifying the finest of the simpler things, spearheaded by locals (and Roadfood founders) Jane and Michael Stern. Back when Guy Fieri was still a kid, you could have found the intrepid duo at Speedy Donuts in Norwalk, probably with their reporter’s notebooks, pulling apart golden crullers to examine theggy insides, or perhaps photographing the casually elegant pancakes (most likely to the amusement of fellow diners) at the Lakeside Diner just off the Merritt Parkway, at the top end of Stamford. There they were, no doubt standing in line just like everybody else (no TV cameras, not just yet) for a stool at the counter inside the cramped, opened-in-1935 Sandy Hook Diner, back before the peace in Newtown was shattered, waiting forolorful omelets, and crispy hash browns. The world has changed, food has changed, even parts of Connecticut have changed, but many of the classic spots are still with us, and if there were a best states for breakfast list, Connecticut would surely be right up there. Everything is here, very nearly, and it’s typicallyꃞlicious, right down to the last doughnut crumb, but start with neighborhood vibes, and great croissants, at the almost Gilmore Girls-ian Harborview Market in the nice bit of Bridgeport. Up in the Litchfield Hills, don’t miss the morning porchetta sandwich (served all day) with the house kimchi, tomatoes, and a spicy aioli, topped with a fried egg and served on brioche at the relaxed Meraki. And don’t forget Hartford, where good things are happening at the lovely, pint-sized Story & Soil𠅊ll of the baking is done right there.
I talian Gravy
The Sauce Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian fennel sausage, cut into links
- 11 to 12 ounces boneless pork ribs
- Meatballs, recipe below
- Braciole, recipe below
- 3 (26-ounce) containers of Italian chopped tomatoes, without salt or sugar added
- 2 (26-ounce) containers of Italian crushed tomatoes, without salt or sugar added
- 2-6 ounce cans tomato paste
- 3 whole garlic cloves, minced
- 1 large yellow onion, diced
- 1 teaspoon crushed red pepper
- 1 bay leaf
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon each salt and black pepper
- 1/2 cup chopped fresh flat leaf parsley
- 1 pound grass-fed ground beef
- 1 pound pasture-raised ground pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dried Italian seasoned bread crumbs
- 1/2 cup water
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh, flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 teaspoon each salt and black pepper
- 1 pound beef top round, flank steak or strip steak, pounded thin
- 2 teaspoons olive oil
- 1/4 cup chopped fresh flat leaf parsley
- 1 tablespoon chopped shallots
- 1/2 cup dried Italian seasoned bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 large clove garlic chopped finely
- 1/4 cup pignolis – toasted and chopped, optional
- Salt and Pepper to taste
- String (butcher’s twine) to secure the rolls
- 1 pound of pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
- 7-8 fresh basil leaves, thinly sliced
To make the braciole:
Lay the meat out on a board. Pound with a mallet to thin the meat. Cut the meat into 5-6” slices.
In a small bowl combine the olive oil, chopped parsley, shallots, bread crumbs, cheese, garlic, pignolis, if using, and salt and pepper to taste.
Sprinkle the mixture evenly over the beef rolls. Fold in the sides over the filling of each roll. Roll up each slice and secure with kitchen string.
To make the gravy:
Preheat the oven to 375 degrees F. Line two baking sheets with aluminum foil (for easy clean up) and coat them with olive oil cooking spray. Place the sausage links on one baking sheet. The second baking pan is for the meatballs.
In a large, heavy pot over medium-low heat, warm 1 tablespoon olive oil and add the boneless pork ribs. Cook 4 to 5 minutes on each side or until browned all over. Place on a clean plate.
Add the braciole rolls and brown them on all sides. Transfer to the plate with the pork and cover with foil to keep warm.
Add the onion and garlic to the pot and cook 3 to 5 minutes, until softened. Add the tomato paste. Fill the empty paste cans with water and add to the pot. Stir into the onions and let cook for 2 or 3 minutes.
Pour in all the tomatoes and fill one tomato container with water and add it to the pot. Add the seasonings (crushed red pepper – parsley), the pork ribs and the sausage. Bring to a boil reduce to a low simmer and cook for about 1 hour, stirring occasionally.
Add the cooked meatballs and braciole to the gravy after it has simmered for one hour. Simmer for an additional 3 to 4 hours (if you want it thick and rich). Stir in the fresh basil just before adding the gravy to the pasta.
In the meantime, cook the pasta in salted water until al dente. Once cooked, drain and add the gravy. Sprinkle with grated Parmigiano-Reggiano. Serve the meat on a big platter, so diners can choose what they want.
To make the meatballs and sausage:
Add the water to the bread crumbs, mix well and let sit for a few minutes. Place the meat in a large bowl. Add the onion, garlic, cheese and parsley to the meat. In a small bowl, beat the egg with the salt and pepper and add to the meat mixture. Add the moistened bread crumbs. Mix the ingredients with your hands until the consistency is moist and the meat holds together well. Using your hands, roll the meatballs into 1 1/2-inch balls.Two pounds of meat should make about 18 to 20 meatballs. Place the meatballs on the foil lined baking sheet.
Bake for about 20 minutes, or until browned, turning them over after 10 minutes. Cover and keep warm.
Place the pan of sausage links in the oven at the same time and bake the sausage until browned. Turn over halfway through baking. Add the sausage to the gravy when the pork ribs are added.