Cooking Corner<::;:: Italian Pot Roast Helps Warm Up Winter Menus (NAPSA)—If you’re looking to add flair to your winter fare or want a new flavor for cold-weather special occasions, consider this menu tip: & Hearty pot roast can _ provide a welcome 4alternative from traditional turkey or Nick Stellino ham. Italian chef, cookbook author and television host Nick Stellino offers this recipe: Pot Roast with Marsala Agglasso di Marsala Serves 4-6 3% poundsboneless beef pot roast, tied 4 teaspoonssalt 1 teaspoon pepper 3 tablespoonsall-purpose flour 3 tablespoons Pompeian Extra Light Tasting Olive Oil 7 tablespoons Pompeian Extra Virgin Olive Oil 3 poundsyellow onions, peeled andsliced 2 bay leaves % teaspoon red pepperflakes % teaspoon dried thyme 2 tablespoons choppedfresh parsley 2 tablespoons choppedfresh basil 1 tablespoon chopped fresh rosemary 4 cups dry Marsala wine 6 cups beef broth % pound Gorgonzola or blue cheese, cut in pieces (optional) Wipe roast dry with a paper towel and sprinkle with 2 teaspoonsof the salt, pepper and flour, shaking off excess flour. In a large nonstick pan, heat the Pompeian Extra Light Tasting Olive Oil over high heat for 2 to 3 minutes, until very hot. Add beef roast and brown well on all sides. Transfer meat to a baking dish and set aside. In a large stockpot, heat the Pompeian Extra Virgin Olive Oil over medium heat, for about 2 minutes. Add onions, bay leaves, red pepper flakes, dried thyme, chopped parsley, chopped basil, chopped rosemary and remaining salt. Cook, stirring well, for about 8 to 10 minutes until the onions are soft. Increase heat to high, add the Marsala wine and bring to a boil, stirring well, and cook for 5-8 minutes until liquid has reduced by half. Add browned roast, the accumu- lated juices and beef broth. Bring to a boil. Then simmer for 1 hour and 35 minutes, turning the meat every 15 minutes and stirring the contents to prevent sticking. Remove meat and cover with foil. Remove bay leaves from sauce. Bring sauceto a boil, and then lower heat to medium-high and cook,stirring well, for 30 minutes, or longerif you prefer a thicker sauce. Slice the roast and gently reheat slices in sauce over medium-low heat. Serve, topped with some of the sauce, on a large platter. Serve the extra sauce on theside. Optional: To complete the sauce, add the cheese, stirring well until it has completely melted into the oo eetST aS sn Delicious pot roast can be a savory addition to a winter menu. Visit www.pompeian.com for Pompeian’s “The Healthy Table” recipe booklet offer, including three recipes from Nick Stellino.
