I am always connecting food with heritage and culture and with the love of learning.
I love to cook and
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I love to cook and
I am always connecting food with heritage and culture and with the love of learning.
Posted in Uncategorized
Leave a comment
I love to cook and
I am always connecting food with heritage and culture and with the love of learning.
Posted in Uncategorized
Leave a comment
La Genovese a true Neapoitano dish it is not from Genoa
Here is a great site but you need to know Italian,,, Yes I do: http://www.lucianopignataro.it/a/la-pasta-con-la-genovese-a-napoli/3543/
But here is Mario Batali’s rendition of this truly Neapolitan dish..
Neapolitan Onion and Beef Ragu—la GenoveseRecipe copyright 2000, Mario Batali. All Rights Reserved
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Ingredients
- 1 1/2 ounces pancetta
- 1 ounce salami
- 1 ounce prosciutto
- 1/4 cup extra-virgin olive oil
- 2 pounds top round of beef, tied at regular intervals with butcher’s twine
- Salt and pepper
- 5 large Spanish onions, thinly sliced
- 3 medium carrots, coarsely chopped
- 2 ribs celery, coarsely chopped
- 16-ounce can tomatoes, crushed, and their juices
- 1/2 teaspoon salt
- 1 1/4 cups dry white wine
- 2 pounds mezzani
Directions
Mince the pancetta, salami and prosciutto together to form a paste. In a large, heavy-bottomed pot, heat the olive oil and add the pork paste. Cook over medium heat to soften but not color. Add the beef and brown well on all sides so that a deep brown crust is formed. Remove the beef and set aside.
To the same pan, add the onions, carrots, and celery and cook 1 to 2 minutes, to soften but not brown. Add the tomatoes, 1/2 teaspoon salt, and wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Return the beef to the pot, cover the pot tightly and cook over low heat for 2 1/2 hours or until the meat is fork-tender. Remove the meat from the pan and allow to rest 15 minutes before serving.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the mezzani according to package directions, until tender yet al dente. Drain the pasta and add it to the pan with the meat sauce. Toss over high heat 1 minute to coat the pasta. Serve the pasta first, then the meat.
This is the Italian version of Chateaubriand but better.
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La Genovese a true Neapoitano dish it is not from Genoa
Here is a great site but you need to know Italian,,, Yes I do: http://www.lucianopignataro.it/a/la-pasta-con-la-genovese-a-napoli/3543/
But here is Mario Batali’s rendition of this truly Neapolitan dish..
Neapolitan Onion and Beef Ragu—la GenoveseRecipe copyright 2000, Mario Batali. All Rights Reserved
Add Timer
Ingredients
- 1 1/2 ounces pancetta
- 1 ounce salami
- 1 ounce prosciutto
- 1/4 cup extra-virgin olive oil
- 2 pounds top round of beef, tied at regular intervals with butcher’s twine
- Salt and pepper
- 5 large Spanish onions, thinly sliced
- 3 medium carrots, coarsely chopped
- 2 ribs celery, coarsely chopped
- 16-ounce can tomatoes, crushed, and their juices
- 1/2 teaspoon salt
- 1 1/4 cups dry white wine
- 2 pounds mezzani
Directions
Mince the pancetta, salami and prosciutto together to form a paste. In a large, heavy-bottomed pot, heat the olive oil and add the pork paste. Cook over medium heat to soften but not color. Add the beef and brown well on all sides so that a deep brown crust is formed. Remove the beef and set aside.
To the same pan, add the onions, carrots, and celery and cook 1 to 2 minutes, to soften but not brown. Add the tomatoes, 1/2 teaspoon salt, and wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Return the beef to the pot, cover the pot tightly and cook over low heat for 2 1/2 hours or until the meat is fork-tender. Remove the meat from the pan and allow to rest 15 minutes before serving.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the mezzani according to package directions, until tender yet al dente. Drain the pasta and add it to the pan with the meat sauce. Toss over high heat 1 minute to coat the pasta. Serve the pasta first, then the meat.
This is the Italian version of Chateaubriand but better.
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Potato Croquettas
I loved potatoes as il contorno,,, great way to sue potatoes
here is the recipe or ricetta:
Ingredients
- 2 small Yukon gold potatoes (3/4 pound)
- Fine sea salt or kosher salt
- 1/2 cup roughly chopped flat-leaf parsley
- 3 garlic cloves, peeled and roughly chopped
- Finely grated zest of 2 lemons
- 4 cups roughly chopped cooked mixed meat and poultry, preferably from making Brodo
- 2 large eggs
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
- 2 to 3 tablespoons Brodo, low-sodium chicken broth or water
- 3/4 cup fine bread crumbs
- 1/2 cup olive oil
- 1/4 cup vegetable oil
Instructions
In a heavy pot, cover potatoes with salted cold water by 1 inch. Simmer, uncovered, until very tender, about 40 minutes.
Meanwhile, finely chop together parsley, lemon zest and garlic. Finely chop meat together with minced parsley mixture. Transfer mixture to a large bowl. Add eggs and cheese; stir together well and season generously with pepper and a little salt.
Peel and mash potato; add to meat mixture and stir well to combine. Add enough broth so that mixture is moist and holds together.
Form mixture into 20 log-shaped croquettas, each about 2 inches long and 1 1/2 inches in diameter; roll in bread crumbs.
Combine olive and vegetable oils in a medium skillet (oil should come up skillet by 1/2 inch). Heat oil over medium-high heat until shimmering. Fry croquettas in batches, turning every 2 to 3 minutes, until golden and crisp all over, 6 to 9 minutes total. Transfer to paper towels to drain and sprinkle with salt while hot. Serve as an appetizer warm or at room temperature with a squeeze of lemon or your favorite aioli, if you like.
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Potato Croquettas
I loved potatoes as il contorno,,, great way to sue potatoes
here is the recipe or ricetta:
Ingredients
- 2 small Yukon gold potatoes (3/4 pound)
- Fine sea salt or kosher salt
- 1/2 cup roughly chopped flat-leaf parsley
- 3 garlic cloves, peeled and roughly chopped
- Finely grated zest of 2 lemons
- 4 cups roughly chopped cooked mixed meat and poultry, preferably from making Brodo
- 2 large eggs
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
- 2 to 3 tablespoons Brodo, low-sodium chicken broth or water
- 3/4 cup fine bread crumbs
- 1/2 cup olive oil
- 1/4 cup vegetable oil
Instructions
In a heavy pot, cover potatoes with salted cold water by 1 inch. Simmer, uncovered, until very tender, about 40 minutes.
Meanwhile, finely chop together parsley, lemon zest and garlic. Finely chop meat together with minced parsley mixture. Transfer mixture to a large bowl. Add eggs and cheese; stir together well and season generously with pepper and a little salt.
Peel and mash potato; add to meat mixture and stir well to combine. Add enough broth so that mixture is moist and holds together.
Form mixture into 20 log-shaped croquettas, each about 2 inches long and 1 1/2 inches in diameter; roll in bread crumbs.
Combine olive and vegetable oils in a medium skillet (oil should come up skillet by 1/2 inch). Heat oil over medium-high heat until shimmering. Fry croquettas in batches, turning every 2 to 3 minutes, until golden and crisp all over, 6 to 9 minutes total. Transfer to paper towels to drain and sprinkle with salt while hot. Serve as an appetizer warm or at room temperature with a squeeze of lemon or your favorite aioli, if you like.
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