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pasta and risoto chat

PASTA ALLA BOLOGNESE:

INGREDIENTS:

1 ONION, CHOPPED
3 CARROTS, CHOPPED
1 CELERY STALK, CHOPPED
6 GARLIC CLOVES, CHOPPED (OR 2 TBL JAR CHOPPED GARLIC)
2 LBS GROUND MEAT ( I PREFER A COMBINATION OF 1LB BEEF, 1/2 LB PORK AND 1/2 LB VEAL - YOU CAN MAKE IT ALL BEEF IF THE OTHER MEATS ARE UNAVAILABLE, OR 1 LB BEEF, AND 1 LB PORK, ETC.)
4 OZ FRESH MUSHROOMS, STEMS REMOVED AND CUT, AND CAPS QUARTERED
4 OZ DRIED MUSHROOMS (SOAKED IN WARM WATER 30 MINUTES AND CHOPPED; STRAIN SOAKING LIQUID AND RESERVE; OPTIONAL)
1 CUP TOMATO PUREE
2 CUPS RED WINE
SALT AND PEPPER
1/2 CUP CHOPPED PARSLEY (OR 4 TBL DRY)
1/4 CUP BASIL, JULIENNE (OR 1 TSP DRY)
1 LB PASTA (I PREFER FETTUCINE WITH THIS DISH, BUT ANY SHAPE PASTA WORKS)
3/4 CUP GRATED PECORINO ROMANO CHEESE ( OR PARMESAN)

METHOD:

IN LARGE STOCKPOT, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD VEGETABLES AND SAUTE UNTIL JUST BEGINNING TO BROWN.  ADD GROUND MEAT, COOK THOROUGHLY, BREAKING UP WITH A SPOON.  ADD FRESH AND DRY MUSHROOMS.  ADD TOMATO PUREE AND STIR TO COAT.  ADD RED WINE. BRING TO A BOIL, LOWER HEAT, AND SIMMER PARTIALLY COVERED FOR 1 HOUR.  

STIR SAUCE, ADD PARSLEY, BASIL, SALT AND PEPPER TO TASTE.  ADD RESERVED MUSHROOM LIQUID AND SIMMER FOR ANOTHER 45 MINUTES.

COOK PASTA IN A LARGE POT OF BOILING, SALTED WATER UNTIL AL DENTE.

WHEN PASTA IS AL DENTE, DRAIN, AND RETURN TO COOKING POT. TOSS WITH SOME OF THE SAUCE.  ADD GRATED CHEESE.  SERVE PASTA WITH MORE SAUCE ON TOP, AND AN EXTRA SPRINKLE OF PARSLEY.

NOTE:  THIS SAUCE CAN BE MADE AHEAD AND FROZEN WITH WONDERFUL RESULTS - RECIPE IS ALSO VERY EASILY DOUBLED OR TRIPLED. ALSO - THIS DISH MAY BE MADE WITH GROUND TURKEY OR CHICKEN AS A SUBSTITUTE FOR ANY OR ALL OF THE MEATS - IF USING POULTRY ONLY INCREASE THE MUSHROOMS FOR A BETTER TASTE.

SERVES 6-8

********** END RECIPE **********


PAGLIA E FEINO (STRAW AND HAY):

4 OZ PROSCIUTTO, JULIENNE
2 OZ PANCETTA, CHOPPED (BACON MAY BE SUBSTITUTED FOR A DIFFERENT TASTE)
4 CLOVES GARLIC, CHOPPED (OR 1 TSP JAR GARLIC)
8 OZ SMALL PEAS, IF CANNED, DRAINED; IF FROZEN, THAWED; IF FRESH, BLANCHED
1 CUP HEAVY CREAM (OR EVAPORATED SKIM MILK)
SALT AND PEPPER
1/4 CUP CHOPPED PARSLEY
1 LB FRESH PAGLIA E FEINO
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

COOK PAGLIA E FEINO IN BOILING SALTED WATER UNTIL AL DENTE.

IN LARGE SKILLET HEAT 1 TBL OLIVE OIL ON MED - HIGH HEAT.  ADD GARLIC AND SAUTE 1 MINUTE.  ADD PROSCIUTTO AND PANCETTA AND SAUTE UNTIL GOLDEN BROWN.  ADD PEAS - SAUTE 5 MINUTES MORE.  REDUCE HEAT TO LOW AND ADD CREAM, STIRRING CONSTANTLY.  WHEN CREAM STARTS BUBBLING, ADD SALT, PEPPER, AND PARSLEY.  

DRAIN PAGLIA E FEINO AND ADD TO SKILLET.  TOSS TO COAT - ADD GRATED CHEESE AND SERVE.

SERVES 6

********** END RECIPE **********



ZITI WITH SUN-DRIED TOMATOES AND MOZZARELLA:

INGREDIENTS:

1 LB ZITI
2 CUPS DICED TOMATOES (YOU CAN USE UNSEASONED CANNED DICED TOMATOES SUCH AS DEL MONTE)
1/4 CUP OLIVE OIL
1 TBL RED WINE VINEGAR
SALT AND PEPPER
4 GARLIC CLOVES, CHOPPED
1/4 TEASPOON OREGANO
8 OZ MOZZARELLA, DICED
6 SUN-DRIED TOMATOES, THIN JULIENNE
1/4 CUP BASIL, JULIENNE (OR 1 TSP DRY)

METHOD:

COOK ZITI IN BOILING SALTED WATER UNTIL AL DENTE; DRAIN

MEANWHILE, HEAT OLIVE OIL IN SKILLET OVER MED-HIGH HEAT.  ADD GARLIC, SAUTE UNTIL JUST BEGINNING TO BROWN.  ADD FRESH AND DRIED TOMATOES, AND VINEGAR.  COOK FOR 10 MINUTES.  ADD OREGANO, BASIL, AND SALT AND PEPPER TO TASTE.

DRAIN PASTA AND ADD TO SKILLET.  TOSS A FEW TIMES OVER HEAT.  REMOVE FROM HEAT AND TOSS IN MOZZARELLA.  SERVE IMMEDIATELY.

SERVES 6

********** END RECIPE **********



RISOTTO ALLA SPINACHI E FORMAGGI:

INGREDIENTS:

4 GARLIC CLOVES, CHOPPED (OR 1 TSP JAR CHOPPED GARLIC)
1 LB SPINACH LEAVES, WASHED WELL AND JULIENNED
1 ONION,  CHOPPED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
1 CUP RICOTTA CHEESE
1/2 CUP MOZZARELLA CHEESE, GRATED
3/4 CUP PECORINO ROMANO CHEESE (OR PARMESAN)
SALT AND PEPPER
1/4 CUP CHOPPED PARSLEY

METHOD:

IN LARGE SKILLET, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT; ADD GARLIC AND SAUTE UNTIL JUST BEGINNING TO BROWN. ADD SPINACH AND SAUTE JUST UNTIL WILTED.  SET ASIDE. 

IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL ON MED-HIGH HEAT. SAUTE ONION UNTIL TRANSLUCENT, WITH NO COLOR.  ADD RICE, SAUTE 3 MINUTES MORE.  ADD WINE, STIRRING CONSTANTLY UNTIL ABSORBED.  ADD 1/2 CUP STOCK, ALLOWING TO ABSORB BEFORE NEXT ADDITION OF STOCK IS ADDED. AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - WHEN DONE, RICE SHOULD BE AL DENTE. ADD SPINACH.

WHEN LAST ADDITION OF STOCK IS ADDED, AND TOTALLY ABSORBED, REMOVE FROM HEAT AND STIR IN ALL CHEESES, SALT AND PEPPER TO TASTE AND PARSLEY.  SERVE IMMEDIATELY.

SERVES 6

********** END RECIPE **********



RISOTTO  ROSSO  (RED RISOTTO):

INGREDIENTS:

1 CUP ROASTED RED PEPPER PUREE ( RECIPE TO FOLLOW)
1 ONION, CHOPPED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN (OR VEGETABLE) STOCK
1 CUP DICED PLUM TOMATOES (OR YOU CAN USE CANNED DICED (NOT CRUSHED) UNSEASONED TOMATOES SUCH AS DEL MONTE)
1/2 CUP SUN DRIED TOMATOES, SOAKED IN LIQUID UNTIL RECONSTITUTED AND CHOPPED, LIQUID ADDED TO SIMMERING STOCK
SALT AND PEPPER
1/4 CUP CHOPPED PARSLEY
1/4 CUP JULIENNE BASIL
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL ON MED-HIGH HEAT. SAUTE ONION UNTIL TRANSLUCENT, WITH NO COLOR.  ADD RICE, SAUTE 3 MINUTES MORE.  ADD WINE, STIRRING CONSTANTLY UNTIL ABSORBED.  ADD 1/2 CUP STOCK, ALLOWING TO ABSORB BEFORE NEXT ADDITION OF STOCK IS ADDED. AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - WHEN DONE, RICE SHOULD BE AL DENTE. ADD FRESH AND DRIED TOMATOES.

WHEN LAST ADDITION OF STOCK IS ADDED AND ABSORBED, STIR IN RED PEPPER PUREE.  REMOVE FROM HEAT, ADD BUTTER, CHEESE, PARSLEY AND SALT AND PEPPER TO TASTE.  SERVE IMMEDIATELY.

SERVES 6


ROASTED RED PEPPER PUREE:

TAKE 10 RED BELL PEPPERS AND ROAST THEM DIRECTLY ON THE OVEN RACK IN A PREHEATED 500 OVEN UNTIL BLACKENED.  WHEN YOU PUT IN THE PEPPERS, ALSO PUT IN 1 HEAD OF GARLIC, COATED WITH OLIVE OIL AND WRAPPED IN ALUMINUM FOIL.  THE GARLIC NEEDS 1 HOUR, BUT THE PEPPERS SHOULD ONLY TAKE BETWEEN 15 - 30 MINUTES DEPENDING ON YOUR OVEN. 

REMOVE FROM OVEN WHEN BLACKENED AND PUT INTO ZIP TOP PLASTIC BAGS UNTIL COOL.  WHEN COOL, THE SKIN SHOULD BE EASY TO REMOVE, REMOVE SEEDS AND RIBS ALSO.

PUT CLEANED PEPPERS INTO BLENDER OR FOOD PROCESSOR, ALONG WITH ROUGHLY HALF THE ROASTED GARLIC (THE SQUEEZED PULP).  PROCESS UNTIL THOROUGHLY PUREED.  THIS SHOULD YIELD ABOUT 2 CUPS - AND ONLY ONE CUP IS NEEDED FOR THIS RECIPE.  THE REMAINDER CAN BE KEPT IN THE REFRIGERATOR FOR ABOUT 2 WEEKS, OR FROZEN.

********** END RECIPE **********



RISOTTO AL VINO  (RED WINE RISOTTO):

INGREDIENTS:

1 ONION, CHOPPED
4 GARLIC CLOVES, CHOPPED (OR 1 TSP JAR GARLIC)
1 SHALLOT, CHOPPED
1 CUP ARBORIO RICE
3 CUPS RED WINE
3 CUPS SIMMERING CHICKEN STOCK
3 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE
1/4 CUP PARSLEY, CHOPPED

METHOD:

IN SAUCEPAN, ADD THE 3 CUPS RED WINE OVER MED-HIGH HEAT.  BOIL UNTIL REDUCED TO 1 1/2 CUPS, OR BY HALF.

IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL ON MED-HIGH HEAT. SAUTE ONION AND SHALLOT UNTIL TRANSLUCENT, WITH NO COLOR.  ADD RICE, SAUTE 3 MINUTES MORE.  ADD 1/2 CUP RED WINE, STIRRING CONSTANTLY UNTIL ABSORBED.  ADD REMAINING CUP OF WINE TO CHICKEN STOCK.  ADD 1/2 CUP STOCK, ALLOWING TO ABSORB BEFORE NEXT ADDITION OF STOCK IS ADDED. AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - WHEN DONE, RICE SHOULD BE AL DENTE. 

WHEN RICE IS AL DENTE, AND LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, STIR IN BUTTER, SALT, PEPPER, GRATED CHEESE AND PARSLEY.  SERVE.

SERVES 6

********** END RECIPE **********



OSSO BUCCO E GREMOLATA (BRAISED VEAL SHANKS WITH GREMOLATA):

INGREDIENTS:

6 VEAL SHANKS (YOU CAN SUBSTITUTE BEEF OR LAMB SHANKS - YOUR BUTCHER WILL HAVE THEM, AS WILL LARGE SUPERMARKETS)
FLOUR FOR DREDGING
1 ONION, MINCED
1 CARROT, MINCED
4 GARLIC CLOVES, MINCED (OR 1 TSP JAR GARLIC)
1 CUP DRY WHITE WINE
3/4 CUP TOMATO PASTE
2 -3 CUPS BEEF STOCK

FOR GREMOLATA::

1 GARLIC CLOVE, MINCED
GRATED ZEST OF 1 LEMON
2 TBL CHOPPED PARSLEY
5 ANCHOVY FILLETS, CHOPPED (OPTIONAL)

METHOD:

SALT AND PEPPER THE VEAL SHANKS.  DREDGE IN FLOUR, SHAKING OFF EXCESS.  IN LARGE SKILLET, HEAT ENOUGH OIL TO COVER BOTTOM ON HIGH HEAT; ADD SHANKS AND SEAR ON ALL SIDES.  REMOVE FROM SKILLET AND PLACE IN ROASTING PAN LARGE ENOUGH TO ACCOMMODATE ALL OF THEM WITHOUT SQUASHING THEM.

DRAIN MOST OF THE OIL FROM THE SKILLET AND ADD ONION, CARROT AND GARLIC.  SAUTE UNTIL BROWNED.  ADD WINE; COOK UNTIL REDUCED BY 3/4.  ADD TOMATO PASTE AND 2 CUPS STOCK, STIRRING WELL.  REMOVE FROM HEAT AND POUR OVER VEAL SHANKS.

COVER TIGHTLY WITH ALUMINUM FOIL AND BRAISE IN 350 OVEN FOR 1 HOUR.  AFTER 1 HOUR, REMOVE FOIL AND CHECK TENDERNESS - SHANKS SHOULD BE VERY TENDER.  ADD MORE STOCK IF NEEDED.  COVER AND BRAISE 45 MINUTES MORE.

WHILE SHANKS ARE ROASTING, PREPARE GREMOLATA BY COMBINING ALL THE INGREDIENTS VERY WELL.

WHEN SHANKS ARE DONE, REMOVE FROM PAN, AND SERVE WITH SAUCE POURED OVER IT AND GREMOLATA SPRINKLED ON THE TOP.

NOTE:  OSSO BUCCO IS TRADITIONALLY SERVED WITH EITHER RISOTTO MILANESE (RISOTTO WITH SAFFRON), OR POLENTA.  MASHED POTATO ALSO MAKES A NICE BED FOR THESE.

SERVES 6

********** END RECIPE **********


DOLCE DI CAPELLINI (NOODLE CAKE):

INGREDIENTS:

1/2 CUP RAISINS
6 EGGS, SEPARATED
1 CUP SUGAR
8 OZ DRY CAPELLINI
8 OZ RICOTTA
1 TEASPOON CINNAMON
1/4 TEASPOON NUTMEG
PINCH OF SALT
1/2 CUP ALL PURPOSE FLOUR
1/2 CUP PLAIN, DRY BREADCRUMBS
1 CUP ORANGE MARMALADE (OR PEACH, OR APRICOT PRESERVES)
1 CUP HONEY

METHOD:

SOAK THE RAISINS IN LUKEWARM WATER TO COVER FOR 30 MINUTES; DRAIN.  BEAT THE EGG YOLKS WITH THE SUGAR UNTIL VERY LIGHT AND LEMON COLORED.

BRING A LARGE SAUCEPAN OF SALTED WATER TO A BOIL. ADD PASTA AND BOIL FOR 2 MINUTES.  DRAIN, AND RINSE BRIEFLY UNDER COLD WATER.

BEAT THE RICOTTA WITH THE EGG YOLK MIXTURE, CINNAMON, NUTMEG AND SALT.  STIR IN THE FLOUR A LITTLE AT A TIME.  ADD THE DRAINED RAISINS AND PASTA.

PREHEAT OVEN TO 400.  BEAT THE EGG WHITES TO SOFT PEAKS, AN FOLD INTO RICOTTA MIXTURE.  POUR INTO A BUTTERED 9" CAKE PAN THAT IS LIGHTLY COATED WITH BREADCRUMBS.  BAKE FOR 1 HOUR AND 10 MINUTES.  

PUREE THE MARMALADE AND HONEY IN A FOOD PROCESSOR.  TRANSFER TO A SAUCEPAN AND WARM OVER LOW HEAT.

UNMOLD CAKE ONTO SERVING PLATE.  WHILE STILL WARM, SPREAD SOME OF THE MARMALADE SAUCE ON TOP.  POUR REMAINING SAUCE INTO A PITCHER AND SERVE SEPARATELY.

SERVES 6-8

****** END RECIPE - AND END OF CHAT!!! ******


E N J O Y!!!!!!!!