11.20.2014

Classic tomato sauce

Spaghetti al cartoccio with sea food

Paccheri alla Napoletana

Bucatini All'Amatriciana



Bigoli with duck sauce

Tagliatelle al Radicchio e pancetta

Lemon sauce

Pappardelle alla Siciliana

Spaghetti alla Carbonara

 Putanesca sauce


Horse sauce

Ragu di Salsiccia

Pasta al forno

Bigoli alla Montanara


Ragu alla Bolognese

Peposo


This recipe dates from the Renaissance. The kiln workers who made the tiles for Santa
Maria del Fiore, the cathedral in Florence (the Duomo), allegedly made it.

The rest of the story is that Filippo Brunelleschi, in order to get more work done, had the dish sent up to the workers instead of allowing them to come down for lunch. It wasn't long before the workers realized that they were losing their lunch break and a chance to meet friends, play cards, and relax. The first strike in Florence resulted!

The pepper in the stew requires lots of wine to be drunk. Here's to happy workers...and cooks!


Ingredients
  • 1 kg (2 lbs) beef for stew
  • 1 head of garlic
  • 20g (3/4 oz) whole peppercorns
  • Salt, preferably roughly sea salt, to taste
  • 1 bottle red wine, preferably Chianti
Directions
  1. Cut the beef into large chunks, along the natural muscle separations where possible.
  2. Lay the beef chunks into the bottom of a terracotta pot and insert the garlic cloves interspersed among the beef chunks here and there. Sprinkle the whole peppercorns and salt over everything.
  3. Pour over enough red wine to cover the beef.
  4. Cover the pot and place in a slow oven (160C/324F) for 4 hours or more, until the beef is falling apart tender and the red wine has reduced into a rich sauce. If the dish is still too liquid and you're ready to eat, remove the cover, which will allow it to reduce more quickly. Although unconventional, just before serving you can also add a spoonful or two of potato starch mixed with an equal amount of water to give the sauce some liaison.



Ragù alla Bolognese

I got his recipe from a fantastic restaurant in Bologna, the birth place of the Bolognese sauce.

250 grams pork minced meat
250 grams veal minced meat
100 grams pancetta
1 garlic clove sliced
1 chopped onion (smal pieces)
1 chopped carrot (smal pieces)
1 chopped celery stick (smal pieces)
1 cup red wine
1 cup milk (In Italy we just use whole milk!)
1 cup beef stock
5 tbsp tomato paste
1 bayleaf
1 tbsp chopped fresh parsley
5 tbsp butter
2 tbsp olive oil
Salt & Pepper

Start melting the butter with the olive oil in a heavy bottom pan. Add the carrots first and let them brown, then the onions, celery, garlic and pancetta. Let all of them get brown and add the meats. When the meats are brown, add the bayleaf, wine, stock, tomato paste and let cook in medium heat until reduces 1/3. Add the milk and parsley and let cook for another 10 minutes in low heat. Add the salt and pepper.
Serve with fresh tagliatelle and Ramiggiano cheese on the top.

Bigoli alla Montanara

1lb Italian sausages (in Italy, Salsiccia sfusa that means 'Regular Sausage')
1 chopped onion
4 cloves of garlic
1 cup  Swiss chard chopped on big pieces or Radicchio di Treviso.
1/2 cup walnuts
1 cup red wine
1 cup tomato pure
1 tbsp oregano
Olive oil
Salt & Pepper
500 grams Bigoli, Tagliatelli, Pappardelle or any long pasta that is not Spaghetti! 
Smoked ricotta

Start with a good pouring of olive oil on the pan, fry the onions and garlic. Add the sausages, when the sausages are brown add the wine and let reduce in half. Add the tomato sauce and oregano and let cook for 10 minutes. Turn of the fire and add the greens. 
Sauté the pasta with the sauce and add walnuts and smoked ricotta to serve.

Garganelli with peas and ham

Olive Oil
1 cup ham cut in cubes
1/2 cup heavy cream
1/2 cup peas
1/2 cup white wine or cognac
1 chopped onion
Parsley or oregano to taste
Salt & Pepper

500 grams of Garganelli, Penne, Fusilli or other short pasta.

In a pan, brown the onion with the olive oil. Add the ham and peas until brown. Add the white wine or the cognac. Let reduce a bit and add the cream, salt, pepper and parsley.
Sauce the pasta with the sauce and serve with Parmiggiano cheese on the top.