Arbëreshë-style Boliche

Ingredients

In the Arbëreshë adaptation of Boliche, we incorporate traditional Arbëreshë herbs and spices to infuse the dish with unique flavors. Additionally, we use Arbëreshë-style breadcrumbs to add a distinct texture to the stuffing mixture. The slow-cooking method is also emphasized to achieve the desired tenderness and depth of flavors. We alse have the original recipe for Boliche, so you can check it out.

• 1.5 kg (3.3 lbs) beef eye round roast 1.5 kg (3.3 lbs) beef eye round roast
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup Arbëreshë-style breadcrumbs 1 cup Arbëreshë-style breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups beef broth 2 cups beef broth
• 1 cup dry white wine 1 cup dry white wine

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 8g (Sugars: 1g)
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a bowl, combine the minced garlic, Arbëreshë-style breadcrumbs, parsley, oregano, dried thyme, paprika, salt, and pepper.
3. 3.
   Make a lengthwise incision in the beef roast, creating a pocket for the stuffing.
4. 4.
   Stuff the roast with the breadcrumb mixture, pressing it firmly into the pocket.
5. 5.
   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
6. 6.
   Sear the stuffed roast on all sides until browned.
7. 7.
   Pour in the beef broth and white wine, and bring to a simmer.
8. 8.
   Cover the pot and transfer it to the preheated oven.
9. 9.
   Slow-cook the roast for approximately 3 hours, or until the meat is tender and easily pulls apart.
10. 10.
    Remove the roast from the pot and let it rest for a few minutes before slicing.
11. 11.
    Serve the sliced roast with the flavorful cooking broth.

Treat your ingredients with care...

• Arbëreshë-style breadcrumbs — If you can't find Arbëreshë-style breadcrumbs, you can make your own by toasting regular breadcrumbs with a pinch of dried oregano and garlic powder until golden brown.

Tips & Tricks

• For an extra burst of flavor, marinate the beef roast in the refrigerator overnight with a mixture of olive oil, garlic, and herbs before stuffing and cooking.
• If you prefer a thicker gravy, you can strain the cooking broth and simmer it on the stovetop until it reaches the desired consistency.
• Leftover sliced roast makes delicious sandwiches when paired with crusty bread and a tangy mustard spread.

Serving advice

Serve the Arbëreshë-style Boliche as the centerpiece of a festive meal. Accompany it with traditional Arbëreshë side dishes such as roasted potatoes, sautéed greens, and a fresh tomato salad.

Presentation advice

Present the sliced roast on a platter, drizzled with the flavorful cooking broth. Garnish with fresh parsley or oregano sprigs for an elegant touch.