Food & Wine Chickie Insider

Bucatini and Meatballs

Bucatini, a thick spaghetti with a hole in its center much like macaroni, is the perfect pasta to hold up to the rich veal meatballs in tomato sauce.

Ingredients:

• 1 pound dry bucatini (I used DaVinci brand)
• Oven-baked veal meatballs in tomato sauce
• 1 cup freshly grated parmesan cheese

Directions:

1. Cook pasta according to package directions. Drain.
2. While pasta is cooking, heat meatballs in tomato sauce in a large saucepan over medium heat for 15 minutes, stirring frequently.
3. Add cooked pasta to tomato sauce and gently stir to coat pasta with sauce. Cook for 3-4 minutes.
4. Serve 2 meatballs and a portion of pasta for each guest. Sprinkle 1-2 tbsp grated cheese over each portion.

4 servings.

Veal Meatball

Craving pasta and meatballs? Using ground veal  instead of the typical beef offers a version that’s moist and delicious.

Ingredients:

• 4 slices of fresh  white bread, crusts removed
• 1/2 cup whole milk
• 1 1/2 pounds ground veal
• 3 tbsp fresh flat-leaf parsley, chopped
• 2 tbsp grated parmesan cheese
• 1 large egg, beaten
• 1/2 tsp each salt and pepper
• Tomato sauce, about 6 cups (I enjoy this version from Ina Garten)

Directions:

1. Heat oven to 350 degrees. Pulse bread in a food processor until medium-fine crumbs are created. Should be approximately 1 cup.
2. In a large bowl, combine bread crumbs and milk until bread is completely soaked and milk has been nearly completely absorbed, about 5 minutes.
3. Add the veal, 2 tbsp parsley, cheese, egg and salt & pepper to bread mixture. Stir until just combined. Mixture will be somewhat loose. Refrigerate for 30 minutes.
4. Spray a  13 X 18 X 1 rimmed baking sheet with cooking spray. Form meat mixture into large meatballs, approximately 4 inches across. Place meatballs on the sprayed baking sheet. Bake for 20 minutes.
5. Heat tomato sauce in a large saucepan over medium heat for 5 minutes. Add baked meatballs and simmer over low heat for 45 minutes.

Makes 8 large meatballs.

Notes: Don’t have a food processor? Don’t fret, simply cut the bread into very small pieces using a serrated knife. Tomato sauce can easily be store-bought. Meatballs in sauce freeze well for about 1 month. Want to make 2-inch meatballs? Simply bake for 10 minutes instead of 20 minutes!

Bon Appetit recipe from the February 2010 issue: http://bit.ly/atNkKQ

INGREDIENTS

• 1 ounce dried porcini mushrooms
• 1 1/2 cups boiling water
• 3 tablespoons olive oil, divided
• 8 ounces sliced crimini (baby bella) mushrooms (I used a 10-ounce package)
• 2 garlic cloves, minced (I used 3 cloves)
• Coarse kosher salt
• 2 1/2 cups dry white wine, divided (I used a Pinot Grigio)
• 1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
• 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped (I used center-cut bacon)
• 6 ounces fresh mild Italian sausages, casings removed (about 2 links)
• 1 medium onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stalk, finely chopped
• 2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
• 1 cup (or more) low-salt chicken broth
• 2 bay leaves
• 1 tablespoon chopped fresh basil
• Potato Gnocchi (see recipe)
• 1 cup grated Parmesan cheese

PREPARATION

• Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
• Stir crimini mushroom mixture in skillet into ragu. Season with salt and pepper.
• Spoon off fat from surface of ragu; stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
• Divide gnocchi and ragu among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.

6 TO 8 SERVINGS

Notes:  Ragu can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing. (Was even better the next day, if that’s possible).

Bon Appetit recipe from the February 2010 issue: http://bit.ly/9Om4pL

INGREDIENTS

• 1 1/2 pounds russet potatoes, scrubbed
• 1 cup (or more) all purpose flour
• 1 large egg yolk, beaten to blend
• 1 teaspoon coarse kosher salt
• Large pinch of freshly grated nutmeg
• 1 tablespoon olive oil

SPECIAL EQUIPMENT

• Potato ricer or food mill

PREPARATION

• Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
• Line large baking sheet with parchment paper. Transfer potatoes to large bowl.
• Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.
• Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat.

Serves 6-8.

Notes: Gnocchi can be made up to 2 days ahead. Cover and refrigerate.

Anchovy & Tomato Pasta

This is the 2nd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf).

As typical for me, Friday is the day before my weekly trip to the grocery store, so the fresh food on hand is limited.  Here’s a quick and VERY tasty dish I whipped up using basic ingredients from the pantry and from leftovers.  I had leftover fresh bruschetta “salsa” in the fridge, so I added it, but chopped tomatoes with 1 clove of chopped garlic and some basil will also work:

Ingredients:

• Thin spaghetti, 1 portion
• 3 strips of lean bacon
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• Salt & black pepper
• 1 anchovy filet, from a oil-packed jar
• 1/2 cup fresh bruschetta salsa
• Shaved Parmesan

Directions:

1. Cook a portion of thin spaghetti according to package directions, drain
2. Place 3 bacon strips on a double layer of paper towel then top the bacon with 1 sheet of paper towel.  Microwave for 2 minutes.  Remove from the microwave, let cool and then break into small chips.
3. Heat olive oil in a sauté pan over high heat until nearly smoking, about 20 seconds
4. Add the anchovy filet and break up with a wooden spoon, then add the pepper flakes, salt and black pepper and cook for 30 seconds
5. Turn the heat down to medium, then add the cooked bacon and the tomato mixture and sauté for 3 minutes
6. Toss the pasta into the mixture, coating well
7. Serve pasta with shaved parmesan and a sprinkling of black pepper

Serves 1.

Notes:  Don’t panic about the anchovy filet.  You won’t be able to taste it in the final dish, but it adds an interesting flavor.  I always keep a small jar of anchovies in oil in the fridge for dishes like this one.

Stay tuned for more quick dishes from the pantry!

As someone who grew up with a sister addicted to Nutella, I find interesting the idea of being able to whip up a batch of the decadent chocolate-hazelnut spread within just a few minutes.

Ingredients:

• 2 cups raw hazelnuts
• 1 cup confectioners’ sugar
• ½ cup unsweetened cocoa powder, such as Scharffen Berger or Ghirardelli
• 3 tbs hazelnut oil, more as needed (could be vegetable oil, but flavor will be less intense)
• ½ tsp vanilla
• 1/8 tsp salt

Directions:

Heat the oven to 400 degrees.  Spread the hazelnuts evenly over a cookie sheet;  roast until they become aromatic, 8-10 minutes.  Transfer the nuts to a damp towel; rub to remove the skins.  Grind the hazelnuts to a smooth butter in a food processor, scraping the sides as needed, about 5 minutes.

Add the sugar, cocoa, oil, vanilla and salt to the food processor;  process until blended to the consistency of creamy peanut butter, about 1 minute.  If it is too dry, process in a little extra hazelnut oil.  Remove to a container;  cover. Refrigerate until needed.  Let come to room temperature before using.  It will keep for at least a week.

Makes: 1 ½ cups

Source: Chicago Tribune

Lasagna Final Product

This simple lasagna recipe uses my grand-mother’s untraditional meat sauce.  The unbaked lasagna can be made and refrigerated the day before serving or can be frozen for up to a month (thaw overnight before baking per step 10).

Ingredients:

• 12 lasagna noodles from a 9-ounce package, no-boil lasagna (used Barilla)
• 1 32-ounce container, large curd cottage cheese
• 5 cups, Bolognese Sauce a la Laetitia
• 1 8-ounce package of 5-Italian cheeses (from dairy aisle)
• 4 tbs, grated parmesan cheese

Instructions:

1. Heat oven to 375F.
2. Butter a 13×9x3 lasagna pan.  Ladle 2 cups Bolognese Sauce a la Laetitia on bottom of pan.
3. Layer 4 uncooked noodles over the sauce.
   

   Lasagna Step 3

4. Empty cottage cheese container over the noodles in the pan and spread evenly.  Sprinkle 2 tbs grated parmesan cheese.
5. Layer 4 uncooked noodles over the cheeses.
   

   Lasagna Step 5

6. Ladle 2 cups Bolognese Sauce a la Laetitia over the last noodle layer.
7. Layer 4 uncooked noodles over the sauce.
   

   Lasagna Step 7

8. Ladle 1 cup Bolognese Sauce a la Laetitia over the last noodle layer.
9. Spread the package of 5-Italian cheeses, then remaining 2 tbs grated parmesan over the sauce.
   

   Lasagna Step 9

10. Bake covered with foil for 50 minutes.  Uncover and continue cooking until cheese is melted, about 10 minutes.  Remove from the oven and let stand 15 minutes before cutting.

6 Servings.

• 1 small pkg. flake-style imitation crabmeat
• 6 ounces linguini
• 2 large minced garlic cloves
• 1 tsp. dried oregano
• 2 tbs. butter
• 1 medium tomato, chopped
• ½ cup whipping cream
• ½ cup sliced green onions
• ½ cup Swiss cheese
• ½ cup parmesan cheese

Cook pasta according to package directions; drain.  Cook garlic and oregano in butter in a saucepan, stirring frequently, 1 minute.  Add tomato; continue cooking, stirring occasionally, 3 minutes.  Add remaining ingredients; mix well.  Cook over medium heat, stirring frequently, until cheese is melted and sauce is hot.  Top pasta with sauce.

3-4 Servings.

• 1/3 cup bread crumbs
• 48 little neck clams in the shell
• 1/3 cup olive oil
• 3 cloves garlic, crushed
• pinch hot pepper flakes
• 1/3 cup white wine
• 1 tbs. chopped parsley
• 1 lb linguini, cooked according to package directions

Soak clams in water to cover for 5 minutes, rinse and scrub under running water.  In a large skillet over medium heat, heat oil.  Add garlic cloves and cook 5 minutes.  Add pepper flakes, clams, white wine and cook 5 minutes or until wine evaporates.

Cover and simmer, shaking pan, about 5 minutes until clams open.  Discard any clams not opened.

Toss clams with parsley and cooked linguini, top with bread crumbs.

4 Servings.

Grand-Mother’s non-traditional meat sauce.  Perfect over spaghetti and used in a lasagna. I suggest this recipe be doubled as it freezes very well.

• ¾ lb ground pork
• ¾ lb ground beef
• ¼ cup oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 8 ounces celery, diced
• 1-20 ounce can tomato juice
• 1-28 ounce can Italian-style tomatoes, chopped
• 2 small cans of tomato paste
• ½ tbs. red pepper flakes
• 1/8 tsp. ground cayenne pepper
• ½ tbs. chili powder
• 1 bay leaf
• salt & pepper
• ¼ tsp. cloves
• 1 tbs. sugar

Sauté onion and celery in oil for 5 minutes in a large saucepan over medium-high heat.  Add garlic and sauté another minute.  Add meats and sauté until completely cooked, about 5 minutes.  Add spices and sugar and cook 1 minute.  Add tomato juice, paste, and Italian-style tomatoes.  Salt and pepper to taste.  Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.  Reseason with salt and pepper as needed.

6 Servings.