Lasagna Bolognese

Lasagna Bolognese

serves 6

                                                                                                                                                                                                     prep time:  15 minutes
                                                                       sauce cook time: 2 hours 30 minutes
                                                                       Lasagna bake time:  35 minutes
                                                                       total time: 3 hours 20 minutes

Ingredients

Bolognese sauce:

2 tablespoons olive oil
1 medium yellow onion, 1/4 –inch chop
1 carrot, ¼-inch dice
1 celery stalk, ¼-inch dice
2 ounces pancetta or bacon, cut into small cubes
¼ teaspoon crushed red pepper flakes
1 tablespoon chopped fresh flat-leaf Italian parsley
1 pound ground beef
1 cup red wine
1 (28-ounce) cans San Marzano tomatoes, hand crushed
Kosher salt and freshly ground black pepper
1 cup whole milk

Besciamella sauce:

1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk
¼ cup Parmigiano-Reggiano, to taste
dash freshly grated nutmeg
Kosher salt and freshly ground black pepper

2 tablespoons butter, quartered, to butter the baking dish
uncooked Lasagna noodles

Preparation

prepare the Bolognese sauce:

Create a soffritto by sauteing the onion, carrots, and celery in the olive oil in a large sauce pot over medium heat until soft.  Add the raw bacon to the soffritto and cook for about 7 to 10 minutes.

Add the meat; breaking it up well with a wooden spoon and stirring until all the ground meat is browned.  

Add the red pepper flakes and the parsley and cook for just 1 minute.

Drain off excess oil from the cooked meat.

Return the pot to the flame and add the wine, continue cooking until the alcohol is evaporated and the pot has been deglazed by scraping up the browned bits from the bottom of the pan, about 2 minutes.

If you like your tomato sauce smooth pulse the tomatoes smooth in a food processor but remember true Italians prefer their sauce slightly chunky.

Add the tomatoes to the meat, season generously with salt and pepper and cook the sauce, over a medium flame partially covered for about 2 ½  hours, stirring occasionally. 

After 2 ½ hours finish the sauce by adding the whole milk, stir well and set aside, to cool off.

prepare the Besciamella sauce:

In a small pot, warm the 2 cups of milk.

In an appropriately sized pot over medium heat melt the butter 

Create a blonde roux by stirring the flour into the butter with a wooden spoon.  The roux is done when it loses all its flour taste.

Gradually ladle the warm milk into the pot with the butter/flour mixture, whisking constantly while bringing the mixture to a boil.  Reduce the heat to medium low and simmer for about 15 minutes.

Add the Parmigiano-Reggiano, stirring constantly until it is thoroughly incorporated. 

Season the sauce with freshly grated nutmeg, salt and pepper and additional Parmigiano-Reggiano to taste.

Preheat the oven to 375 degrees F.

bring it all together:

Coat a 9 by 13-inch baking dish well with the tablespoon of butter and add a very thin layer of the Bolognese sauce.

Add the first layer of lasagna noodles and in order, evenly distribute some of the Bolognese sauce, about 3 ladles Besciamella, and a generous sprinkle of Parmesan cheese. 

Repeat the process until you to create 3 layers. 

Top the lasagna with a final ladle of meat sauce and the remaining Besciamella, dot with a few squares of butter and finish with some additional shredded Parmesan.

bake the Lasagna:

Place the lasagna in the preheated oven and bake for about 30 minutes.

Crisp the top of your lasagna by turning the oven to broil and broil the lasagna for about 5 minutes.

service:

Allow the lasagna to set for about 15 minutes, slice into 6 servings and serve accompanied by grated Parmigiano-Reggiano, crusty Italian bread and a side salad.

Shrimp Creole

Shrimp Creole

servings 8

                                                                            prep time:   5 minutes
                                                                            cook time:  3 hours 10 minutes
                                                                             total time:  3 hours  15 minutes

Ingredients

Creole seasoning:

1 teaspoon paprika
3/4 teaspoon dried basil, crumbled
3/4 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon dried oregano, crumbled

Creole sauce:

2 tablespoons extra virgin olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
2 cloves garlic, minced
1 teaspoon chili powder
1 (14-ounces) can tomatoes, hand crushed
1 (6-ounce) can tomato paste
1 cup dry red wine
½ tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
1 teaspoon brown sugar
Salt and pepper
Creole seasoning
2 bay leaves

the shrimp:

1 1/2 pounds peeled and deveined shrimp

garnish:

Green onions, for garnish

Preparation

Preheat crock pot on high.

sauté the vegetables:

In sauté pan over medium heat, heat the olive oil to the ripple stage.

Add the green peppers, the onions, the garlic and the celery and sauté until the onions are translucent and softened.

Add the chili powder and sauté until the vegetables are coated and caramelized.

create the Creole sauce:

Remove the vegetable from heat and pour them into the crock pot. Add the tomatoes, the tomato paste, the red wine, the hot sauce, the Worcestershire, the sugars, and the salt and pepper.

Stir in the Creole seasoning add the bay leaves, place the cover on your crock pot and cook, covered, for 3 hours.

bring it all together:

Add the shrimp and continue cooking for about 3 minutes.

service:

Serve over cooked  white rice. Top with chopped green onions.

Fungo Bolognese

Fungo Bolognese

(Mushroom Bolognese)

Makes 6 servings

(Italy)

                                                                                Prep time:  10 minutes
                                                                                Pasta Cook time: 10 minutes
                                                                                Sauce Cook time:  43 minutes
                                                                               Total time: 63 minutes

Ingredients

 1 pound pasta of choice, cooked al dente

2 tablespoons extra-virgin olive oil
8 ounces of white and brown mushrooms
3/4 cup yellow onions, cut into ¼-inch dice
1/4 cup carrots, cut into ¼-inch dice
1/4 cup celery, cut into ¼-inch dice
1 tablespoon finely chopped garlic
1/2 cup Chianti wine
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (28-ounce) can whole San Marzano tomatoes, hand crushed
1 cup water
1 teaspoon fresh thyme
1 teaspoon minced fresh rosemary

Pecorino Romano, shaved with a vegetable peeler

Preparation

prepare the sauce:

1.  In a large, high sided sauté pan, heat the olive oil over medium-high heat. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes. 

2.  Add the Chianti and cook until reduced, about 3 minutes. 

3.  Add the tomato paste, salt and freshly ground black pepper, and cook, stirring, for 30 seconds.

4.  Add the tomatoes, tomato sauce, and water, and bring to a boil. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes. 

5.  Add the herbs to the sauce and simmer for 5 minutes. Remove from the heat and adjust the seasoning to taste. 

bring it all together:

Add the cooked pasta  to the sauce over low heat and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Shave pecorino over the pasta.

Braciole for two or more

Braciole for two or more

(serves 2 or more)

                                                              prep time:15 minutes
                                                              cook time: up to 3 hours
                                                              total time:  up to 3 hours 15 minutes

Ingredients

2  ¼ pound beef cutlets , (beef top round sliced thin (1/4-inch) into cutlets)
the stuffing (for 2 Bracioli):
1/4 cup grated Parmesan Reggiano, plus more for serving
1 tablespoon chopped fresh parsley
2-3 cloves garlic, finely chopped
¼ cup raisins
2 tablespoons pine nuts
2 tablespoons bacon grease
sauce (for 2 Braciole):
extra virgin olive oil
1 carrot, finely chopped
1 yellow onion, finely chopped
1 cup Chianti wine
2 cups San Marzano tomatoes, hand crushed
5 bay leaves

Preparation

prepare the cutlets:

Pound the beef cutlets with the tenderizer side of a meat hammer and set aside.

prepare the stuffing:

In an appropriately sized bowl combine the stuffing ingredients tossing to insure even distribution.

stuff the braciole:

Divide the stuffing mixture evenly over each cutlet, don’t get too close to the edges.

Roll up each cutlet, jelly roll style, and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.

fry the braciole:

Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and brown on all sides. Remove to a plate once the braciole are browned.

prepare the sauce:

Add a little more olive oil to the pan and add the carrots and onions and sauté until tender and the onions are translucent. 

Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan.  Continue the simmering until the wine is reduced by half.

Stir in the crushed tomatoes and bay leaves. Bring back to a simmer, add the braciole back into the pot and cover with a lid. 

Cook on low, turning the rolls occasionally, until the sauce is thickened and the meat begins to fall apart 2 1/2 to 3 hours, remove the bay leaves.

service:

Remove the braciole from the pan and cut an discard the cooking twin.  Slice each braciole into 1-inch slices and plate for each dinner.

Top the slices with the sauce and serve with crusty bread and a glass of good red wine.

Ham and Roasted Red Pepper Sandwich

Ham and Roasted Red Pepper Sandwich

(America)

serves 2

                                                       total time: 10 minutes

Ingredients

1 ciabatta or rustic bread
3 tablespoons Basil Pesto, or to taste
6 slices ham
4 round slice provolone
3 large pieces roasted red peppers
1 tomato, sliced
Kosher salt, to taste
freshly ground black pepper, to taste
shredded lettuce, to taste
aged balsamic vinegar, to taste

Preparation

build the sandwich:

1.  Slice the ciabatta bread in half horizontally.  

2. Spread about 1 ½ tablespoons of the pesto on each of the ciabatta halves.  Place 3 slices of the ham on each half, top that with 2 slices of provolone and  follow that with the three roasted red peppers. Add the tomato slices on the bottom half of the ciabatta, sprinkle the tomato slices with salt and black pepper, top with the shredded lettuce.  Finally drizzle the aged balsamic over the lettuce to your taste.

3.  Join the two halves of the ciabatta.

service:

Slice the sandwich in half and serve one half to each person.

Rustic Bread

Rustic Bread

(Italy)

makes 2 10 by 6-inch loaves

                                                                               prep time:  2 hours 20 minutes
                                                                               bake time:    30 minutes
                                                                               total time:  2 hours 50 minutes

Ingredients

for the sponge:

1 teaspoon instant (rapid-rise) yeast
1 tablespoon honey
1 cup water, at room temperature
1 cup all-purpose flour

for the dough:

2 cups all-purpose flour
1½ teaspoons salt
½ teaspoon instant (rapid-rise) yeast
¾ cup water, at room temperature
¼ cup whole or 2% milk, at room temperature

Preparation

create a sponge: 

Combine the yeast, honey and water in a 1 cup measuring cup.  Place the flour into the bowl of your stand mixer, add the yeast/honey/water mixture and turn on the mixer on low, stir until a uniform mass forms. Cover the bowl tightly with plastic wrap and let stand at room temperature for at least 1 hour or up to 24 hours.

create the bread dough:

Add the dough ingredients (flour, salt, yeast, water and milk) into the bowl your stand mixer fitted with the dough hook attachment. 

Begin by mixing on low speed until the sponge and the dough ingredients are combined and a soft dough forms, about 2 to 3 minutes, scraping down the bowl as needed. 

Increase the speed to medium and continue mixing until the dough becomes a uniform mass that collects on the dough hooks and pulls away from the sides of the bowl and is  smooth and shiny (the dough will be very sticky), about 10 minutes.

Transfer the dough to a large lightly oiled bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.

first knead of the dough:

Remove the dough from the bowl onto a lightly floured surface and knead it by folding the dough over itself and folding the edge of the dough toward the middle. Turn the dough 90° and repeat the fold. Turn the dough and repeat the folding/kneading 6 more times (for a total of 8 times).

Cover with plastic wrap and let rise for 30 minutes.

second knead of the dough:

Repeat the kneading as in the first knead step.  Replace the plastic wrap, and let the dough rise until doubled in size, about 30 minutes.

preheat your oven:

One hour before baking, adjust an oven rack to the lower-middle position, place a baking stone on the rack and preheat the oven to 450° F.

prepare the loaves:

Cut two 12 x 6-inch pieces of parchment paper and place them on a cookie sheet,  dust both liberally with flour. 

Carefully transfer the dough to a floured work surface, taking care to deflate it as little as possible. 

Liberally flour the top of the dough and divide it in half with a bench scraper. Turn one of the dough halves cut-side-up and dust it with flour. 

With well-floured hands, press this half into a rough 12 x 6-inch rectangle. Fold the shorter sides of the dough toward center, overlapping them like you would fold a piece of paper in thirds, to form a 7 x 4-inch rectangle. Repeat this process with the second piece of dough.

Gently transfer each loaf, seam-side-down, to the parchment sheets, dust with flour, and cover with plastic wrap. Allow the loaves to proof at room temperature for 30 minutes (the surface of the loaves should develop small bubbles).

bake the ciabatta loaves:

Carefully slide the pieces of parchment with the loaves on them onto a pizza peel.

Using floured fingertips, form the loaves, by pressing them, into 10 x 6-inch rectangles; spray the loaves lightly with water. 

Slides the loaves still on the parchment onto the baking stone. 

Bake, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is deep golden brown, about 22 to 27 minutes.

cool the loaves and serve:

Transfer the freshly baked loaves to a wire rack, discarding the parchment, and let cool to room temperature for at least 1 hour before slicing and serving. 

Sausage and Peppers Marsala

Sausage and Peppers Marsala

serves 4 to 6

(Italy)

                                                                                 Prep time:  15 minutes
                                                                                 Cook time: 40 minutes

Ingredients

2 tablespoons extra-virgin olive oil
2 to 6 sweet or hot Italian sausage
2 green bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
2 to 6 fresh Italian sandwich rolls

1/4 to 1/2 cup freshly grated Parmesan

Preparation

brown the sausage:

In a large, heavy skillet heat the olive oil over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

sauté the vegetables:

In the same pan over medium heat, add the sliced peppers, sliced onions, salt and black pepper and cook until the onions are golden brown, about 5 minutes.

Add the oregano, basil, and garlic and cook 2 more minutes.

create the sauce:

Add the tomato paste to the onions and peppers and stir.

Add the Marsala wine, tomatoes, and chili flakes.  Stir to combine, scraping the bottom of the pan with a wooden spoon to release and incorporate all the browned bits and bring the sauce to a simmer.

bring it all together:

Cut each of the sausages into 4 to 6 pieces each, each about 1-inch. Add the sausages and any liquid that may have accumulated back into the pan stirring to insure the sausages thoroughly combine with 

the sauce. 

Continue to cook at a simmer until the sauce has thickened, about 20 minutes.

service:

Split the rolls in half lengthwise and hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top with cheese and the roll top and serve sandwiches immediately.