Asparagus With Anchovies and Capers

•July 29, 2015 • 1 Comment

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Two things that we tried our best to use up before we left Italy, capers that our neighbor cultivated and cured, and our giant jar of alacce, which are like anchovies, but larger and much stinkier. They were perfect for cooking, gave a huge flavor boost. This asparagus dish provided us with the opportunity to use both and to eat the local asparagus, which was always delicious.

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I love asparagus, but I tend to be a little boring with it. My mother usually just steamed it, which was always good, we would only taste the asparagus, but I like to liven it up a bit and this recipe was the perfect way to do that. I may not make asparagus any other way!

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Asparagus With Anchovies and Capers

from the New York Times

  • 1 to 2 garlic cloves to taste, peeled, halved, green shoot removed
  • 3 anchovy fillets, rinsed
  • 2 teaspoons capers, rinsed
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely chopped onion
  • 1 to 2 teaspoons fresh lemon juice
  • 1 teaspoon chopped fresh mint
  • Salt
  • freshly ground pepper
  • 1 pound asparagus, preferably thin stalks, trimmed

Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste.

Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow.

Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve.

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Two Years Ago: Penne with Sausages and Cicoria & Acciughe al Finocchio

Three Years Ago: Watermelon, Quinoa and Feta Cheese Salad, Casareccie con Triglie e Pesto di Acciughe alla Menta & Insalata di Seppie e Zucchine alla Scapece

Four Years Ago: Chickpeas With Baby Spinach

Five Years Ago: Torta Caprese

Six Years Ago: Green Beans alla Napoletana, Chickpea and Vegetable Stew with Couscous & Pasta e Lenticchie

Orecchiette With Basil and Pistachio Pesto and Green Paesano Beans

•July 18, 2015 • Leave a Comment

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An excuse? Yes, I have several excuses for not having posted in a month. My most obvious is summer with two kids at home, one a very small (yet swiftly growing) infant, but the biggest hold on my culinary creativity has been a major move. Several weeks ago movers arrived at our doorstep in Grottaglie to pack us up to move to the other side of the world, Seattle that is. We returned to the hotel where we had first begun our Pugliese adventure and have been in a suburb of Seattle, in temporary housing, for almost two weeks now. Our furniture and the rest of our “goods” won’t be here until September, so this neutral colored apartment is home for now.

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This gorgeous pasta was the last meal that I made in our Italian home, with all of those glorious ingredients. I have been looking forward to this move, but I knew from the moment that the decision was final that I would miss the freshness as well as the low cost of the food in Puglia. Gorgeous cacioricotta, fresh basil and unique local green beans. These orecchiette weren’t made by hand and their freshness is from a refrigerator package from the grocery store, but they are good, very very good. Don’t get me started on the olive oil, the one thing we meant to bring with us, but with the chaos of leaving we forgot to buy it. Our last month in Grottaglie we were using the olive oil that our neighbors had pressed from their own trees and given to us, poured into a plastic fanta bottle, to die for.

I really don’t want to complain, the Asian food section alone at the grocery stores here make me swoon and cilantro, oh cilantro, I’ve missed you so. I can’t deny that food is expensive in America, very expensive. Mediocre sliced bread costs 4 times what freshly baked artisinal bread cost in Puglia, fruits and vegetables are precious jewels and I knew that seafood would be more expensive, it is everywhere but Puglia. I’m already getting creative in the kitchen, despite my coil stovetops, come September I’ll have a gas stove again and will be fully settled in. In the meantime I’ll post my last few recipes from Puglia, maybe a few new ones here and there.

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Orecchiette With Basil, Pistachio Pesto & Green Paesano Beans

adapted from The New York Times

For the pesto

  • 2 cups, tightly packed, basil leaves (2 ounces)
  • 2 heaped tablespoons unsalted pistachios (1 ounce)
  • Salt to taste
  • cup extra virgin olive oil
  • 2 garlic cloves, peeled, halved, green shoots removed if present
  • 2 ounces freshly grated cacioricotta (1/2 cup)
  • Freshly ground pepper

For the pasta

  • 1 pound orecchiette
  • 1 pound mixed green paesano beans, trimmed and cut in 3/4-inch lengths (you can use all green beans)
  • Pasta water (about 1/4 cup)

Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.

Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.

When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove 1/2 cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.

Advance preparation: The pesto can be made ahead through step 1 and kept in the refrigerator for a couple of days or frozen for a couple of weeks.

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One Year Ago: Mercato del Pesce, Chioggia – Veneto & Insalata di Farro

Two Years Ago: Orecchiette al ragu di polpo, Torta di Riso Integrale & Orata Steamed with Zucchini and Mint

Three Years Ago: Sarago in Cartoccio, Spaghetti con Fagiolini Paesani, Panzanella Pugliese, Insalata Fredda di Seppioline, Cole Slaw, Sarde Incinte in Agrodolce, Carrot Coconut Cake & Fried Zucchini Flowers

Four Years Ago: Tagliatelle with Rhubarb, Cranberry Bean Salad with Celery, Basil and Mint, Spaghetti Integrali con Zucchine Gratugiate e Fior di Zucca & Pizza with Ricotta, Zucchini, Olives and Provolone

Five Years Ago: Asparagus Panzanella, Orecchiette with Cauliflower and Anchovies & Flounder in Cartoccio

Six Years Ago: Baby Artichokes and Scallops Risotto, Couscous Salad with Yellow Zucchini, Farfalle with Zucchini Flowers and Saffron, Chicken and Spinach Enchiladas, Casareccie with Pattypan Squash, Daniel Island Farmers Market, Boiled P-Nuts & Panzanella

Casareccie with beets and walnuts

•June 18, 2015 • 1 Comment

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Despite the fact that my daughter is no longer elated with a plate of pink pasta, and instead of diving into a steaming plate of fucshia, she questions it with a snear, I have to admit that I still get excited. I love the power of a plant that can turn something from an off-white into a deep pink with a few tosses in the pan and to top it all off, it is extremely good for us.

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Casareccie with beets and walnuts

  • 1 1/2 pounds beets, peeled and finely grated
  • beet greens, cleaned and cut into small strips
  • 3 tbsp extra-virgin olive oil
  • 1 clove of garlic, peeled and smashed
  • 3 oil cured anchovies, rinsed
  • 3/4 pound casareccie pasta
  • 1/4 cup chopped walnuts
Heat oil in a large pan over medium-high, add garlic and anchovy filets. When the garlic starts to sizzle add beets. Reduce heat to low, cover and cook until beets are very tender, about 10 to 15 minutes. At this point add the beet greens.
In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
When the pasta is about 1 minute from being cooked to al dente perfection, turn up the heat on the sauce and drain the pasta, reserving a small cup of water. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce, finishing up the cooking in the beets, add the reserved water if it seems dry. Remove from the heat and toss with chopped walnuts, serve immediately.

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One Year Ago: Roasted Asparagus and Scallion Quiche, Insalata di Seppie e Patate & Octopus and Black Pepper Spaghetti

Two Years Ago: Limoncello, Wine-Braised Brisket with Tart Cherries & Citrus Shrimp Salad

Three Years Ago: Cuttlefish and Zucchini Risotto alla Scapece, Alici alla Beccafico, Strawberry, Mulberry and Cherry Tatin, Linguine alla Beccafico e Albicocche & Torta di Riso

Four Years Ago: Tagliatelle with Yellow Zucchini and Olive Tapenade, Chicken Couscous Salad, Frittata di Zucchine Gialle e Provola, Farfalle with Yellow Zucchini and Tuna, Fried Flounder with Zucchini Straws over Grits & Beet and Beet Green Gratin

Five Years Ago: Risotto with Artichokes, Saffron and Baby Shrimp, Cacio e Pepe della Scala, Summer Squash and Potato Torte & Pasta alla Norma

Six Years Ago: Fish Stew with Quinoa, Grilled Vermillion Snapper and Grilled Veggies, Farfalle with Grilled Zucchini and Sausages, Honeydew Melon and Green Tomato Salad, Grilled Sockeye Salmon Fillet, Sautéed Summer Squash, Okra Sautéed with Tomatoes and Garlic alla Napoletana, Carbonara with a Twist, Peach and Blueberry Cobbler, Morningside Farmers Market & Cheese Soufflè

Seppie arrostite con le zucchine crude

•May 22, 2015 • 2 Comments

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With the celebration of my daughter’s 3 month birthday, I thought that I would post my first actual recipe after a long and exhaustive pause. Despite the fact that I often don’t end up with enough gumption at the end of the day to prepare something new and interesting, I have had a few moments to explore in the kitchen. With spring’s arrival and the start of her departure, there has been a lot to work with.

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We were in Naples last week showing our new baby girl off to the family. My husband’s uncle, who is an excellent cook, had us over for dinner one evening with his family and prepared a wonderful meal of troccoli with lupini, roasted cuttlefish with raw zucchini and grilled ricciola steaks. It was a last minute invite and they really threw down.

I was instantly drawn to the cuttlefish dish, I wasn’t exactly sure what it was at first glance, but it looked delicious. I loved the smokiness of the cuttlefish with the simple fresh flavor of the raw zucchini, tossed together with the sweetness of balsamic vinegar.

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Seppie arrostite con le zucchine crude

  • 1 chilo cuttlefish, cleaned
  • 3 medium zucchini, fresh and firm
  • 3 tbsp of extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup fresh parsley, finely chopped

Pre-heat a cast iron griddle until drips of water sizzle and evaporate immediately upon contact. Place the cuttlefish, whole, on the griddle and sear on each side for about 4 minutes. Flatten them with a spatula, but don’t move them around, you want that delicious caramelization from the sear. When they are beautifully golden and cooked through remove them to a plate and let them cool.

When the cuttlefish has cooled, slice them into thin strips, lengthwise and cut the tentacles into pairs of two. Slice your zucchini lengthwise creating linguini-like strips. Toss them together on a platter with extra-virgin olive oil, balsamic vinegar and the chopped parsley. Serve at room temperature as an antipasto or as a main course.

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One Year Ago: Spaghettini with Asparagus, Orecchiette con le Cime di Rape, Fresh Shelled Pea Pate & Roasted Asparagus and Scallion Quiche

Two Years Ago: Spaghetti con la Bottarga & Farfalle with Fresh Shelled Peas and Pancetta

Three Years Ago: Farfalle with Roasted Fennel and Swordfish, Risi e Bisi, Vitello Tonné & Mushroom Quiche

Four Years Ago: Green Tomato Summer Pasta, Stuffed Zucchini, Melanzane in Insalata alla Calabrese, Spinach and Ricotta Quiche with Roasted Tomatoes and Onion Blossoms & Tagliatelle with Yellow Zucchini and Olive Tapenade

Five Years Ago: Black-Eyed Peas With Collard Greens, Linguine with Artichokes and Scallops, Pollo all’Arancia, Mt. Pleasant Farmers Market & Risotto with Artichokes, Saffron and Baby Shrimp

Six Years Ago: Fish Tacos, Pizza di Collards, Roasted Asparagus with Fried Eggs, Okra Masala Stew over Couscous, Refrigerator Noodle Creation, Grilled Sausages, Rigatoni with Sausages and Broccoli Rabe, Ligurian Stuffed Zucchini, Ziti with Asparagus and Flounder, Frittata di Patate, Butternut Squash Soup, Risotto with Sausage, Baby Bellas and Saffron, Fish Stew with Quinoa, Grilled Vermillion Snapper and Grilled Veggies & Farfalle with Grilled Zucchini and Sausage

 

a new dish

•May 2, 2015 • 3 Comments

IMG_7544 IMG_7547 My absence from Italicious over the past two months has the sweetest excuse: the arrival of our new baby girl. She opened her eyes to the world on February 28th, a lovely winter birthday on a very special and lucky date at the end of the shortest month of the year, and the day before leap day. We are in love, and luckily for me, I had my mother-in-law cooking for us the 1st month and my parents came from the States for the 2nd month. Newborn babies are a lot of work, but more than that, 5 year olds, whose world has turned topsy-turvy with the arrival of an attention suck, a sucker of her attention, that is where the real work is. I hope now that the numbers in the house have downsized and we can all find our new rhythm that I will be able to get back in gear with cooking, photographs and writing.

One Year Ago: Cicoria Selvatica e le Polpettine, Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil, Ricotta Gnocchi with Mushrooms and Marjoram, Tonarelli con Pesce Spada e Radicchio, Pork Chops with Cardoncelli Mushrooms, Carbonara with Roasted Cauliflower, Mormora, Cavatelli with Beets, Cacioricotta and Pistachios & Key West

Two Years Ago: Risotto alla Zuppa di Pesce, Rape Selvatiche, Chicken with 28 Cloves of Garlic, Pickled Shrimp, Farfalle With Stewed Fennel, Artichokes and Peas, Risotto with sole, toasted almonds and roasted tomatoes, Cape Town, Kosher for Easter, Spaghetti con Seppie e Asparagelle, Pansotti al brasato e carciofi, Cime di Rape Affogate al Vino, Linguini with Fresh Shelled Peas and Calamari, Risotto ai Cardoncelli e le Vongole, Torta di Carciofi e Fave, Insalata di Polipo & Baked Fettucine with Bechamel and Artichokes

Three Years Ago: Mure delle Pietre Secche, Casa di Nonna, Signs of Spring, Catalogna, Puntarelle Pugliesi, Carciofi Carciofi Carciofi, Pasqua Napoletana, strascinati con carciofi e panna, Fried Artichokes, Agretti & Parmigiana di Carciofi

Four Years Ago: Shrimp and Grits alla Mediterranea, Spaghetti Squash all’Aglio e Olio, Agnolotti al Brasato, Penne with Roasted Tomatoes and Fennel, Pureed Potato and Broccoli Soup, Funghi Trifecta Risotto, Funghi Trifecta Risotto Croquettes, Flounder and Fennel filled Mezzelune with Salsa di Pistacchi, Mantecato of Flounder and Fennel over Gemelli with Pistachios, Cavolfiore alle Olive, Wahoo with Citrus and Pistachios, Ziti with Grilled Sausages and Ricotta, Flounder Fillets in White Wine, Lasagna, Southern Style, Lamb Shanks with Oranges and Olives, Zucchini Flower Pizza & Risotto With Beet Greens and Roasted Beets

Five Years Ago: Sweet Potatoes Wrapped in Sage and Prosciutto, Squash and Chickpea Moroccan Stew, Ziti alla Sorrentina, Chili and Honey Chicken Legs with Braised Collards, Mint, Spinach and Ricotta Frittata, Pastiera, Spaghetti alle Sarde con Erbette, Asparagus and Ham Risotto with a Fried Egg & Ragù with Fresh Egg Fetuccini

Six Years Ago: Pizzette, Ravioli con Ragù Napoletano, Ragù Napoletano and Grits, Farfalle with Salmon and Fennel, Soba Noodles With Tofu, Shiitake Mushrooms & Broccoli, Pesto, Gemelli with Fennel & Bacon, Salsa di Pistacchi, Tzatziki Potato SaladBeet and Blood Orange Salad, Red Snapper alla Ligure, Pork Loin Stuffed with Figs, Jim Lahey’s No-Knead Bread, Morningside Farmers Market, Atlanta GA, No-Knead Pizza Dough, Risotto with Scallops, Roasted Asparagus and Tomatoes, Cornbread Dressing, Collard Greens, Southern Cheese Biscuits, Macaroni and Cheese, Gemelli with Asparagus and Roasted Tomatoes, Insalata di Farro with Beets and Feta Cheese, Apricot, Fig and Pistachio Haroseth, Carciofi alla Romana, Roasted Chicken with Pomegranate Sauce, Spinach and Sausage Lasagna, Roasted Brussels Sprouts, Penne with Zucchini, Roasted Tomatoes and Pistachios, Quinoa Salad with Chickpeas, Lemon, Celery and Carrots, Red Beans and Rice, Ziti with Artichokes and Swordfish, Black Bean Enchiladas with Green Sauce, Spaghetti all’Amatriciana, Mediterranean Beet and Yogurt Salad, Marion Square Farmers Market, Charleston, SC, Collard Greens alla Italiana, Baked Fish in Salsa di Agrumi & Gemelli with Tuna alla Siciliana

 

Orecchiette With Grated Squash, Walnuts and Ricotta Salata

•February 22, 2015 • 1 Comment

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Living in Puglia we eat a lot of orecchiette with broccoli rabe, I order it at most restaurants and according to my husband I have perfected the dish in my own kitchen. It is hard to fail perfection when your primary ingredients are so incredible. Though we love “green orecchiette” as my daughter calls them, licking her lips, we don’t want them all of the time and when our neighbor brought us a tray of freshly made orecchiette I wanted to find a recipe that would do them the same honor. This pumpkin and walnut sauce absoultely made the cut.

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Orecchiette With Grated Squash, Walnuts and Ricotta Salata

adapted from The New York Times

  • pound butternut squash (about half of a large squash)
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • 2 garlic cloves, minced
  • 2 ounces walnut pieces (about 1/2 cup), coarsely chopped
  • 3 tablespoons chopped fresh marjoram, or 2 tablespoons chopped fresh sage
  • Lots of freshly ground pepper
  • 1 pound orecchiette
  • 2 ounces ricotta salata, grated (about 1/2 cup)

Begin heating a large pot of water. When it comes to a boil, add a generous amount of salt and keep at a simmer.

Meanwhile, peel the squash (I use a vegetable peeler for this), cut it into chunks that will fit your food processor tube fitted with the grater blade, and grate. Alternately, grate with the large holes of a box grater.

Heat the olive oil over medium-high heat in a large, heavy skillet and add the grated squash and salt to taste. Cook, stirring often, for 8 to 10 minutes, until the squash has softened. Add the garlic, walnuts and half the marjoram or all of the sage and cook, stirring, for another minute. Turn the heat down to medium.

Add 1/2 cup of the water for the pasta and cook for another couple of minutes, until it has been absorbed and evaporated from the pan. Add another 1/2 cup water and continue to cook for another 3 minutes, or until the squash mixture is tender and moist. Taste, adjust salt, and add a generous amount of pepper. Keep warm while you cook the pasta.

Bring the pot of water back to a rolling boil and add the orecchiette. Cook al dente, usually 10 to 11 minutes. Add 1/2 cup of the cooking water to the squash mixture before draining, then drain the pasta and toss with the squash, along with the remaining marjoram and the ricotta salata. Serve hot.

Advance preparation: You can make this through Step 4 several hours ahead. You will have to moisten the squash with more hot water when you reheat in the pan.

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One Year Ago: Insalata di Calamari

Two Years Ago: Fancy Pasta with Grated Fennel, Lemon and Orata, Risotto with Orata, Leeks, Sundried Tomatoes and Saffron & Zuppa di Pesce

Three Years Ago: Trattoria al Gambero, Porto Cesareo (LE), I Secondi della Lanternaia & L’Antro, Crispiano (TA)

Four Years Ago: Reezy Peezy & Kale with Cannellini and Polenta

Five Years Ago: Herb Egg Salad, Lentil Tomato Soup & Spaghetti alla Gricia

Six Years Ago: Farfalle with Portobello Mushrooms, Frittata di Maccheroni, Asparagus and Spinach Risotto, Chicken Tikka with Pomegranate Couscous Salad, Pot Stickers, La Carbonara, Chicken Thighs with Saffron, Green Olives & Mint & Tiramisu

La Genovese

•February 9, 2015 • 1 Comment

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I’m going back to a recipe that I posted in my first years of blogging, La Genovese, which is a classic Neapolitan dish, or dishes for that matter. A roast cooked in the sauce that you dress the pasta with. It is a favorite of my husband and has become one of my favorites too. Continuing, slowly, with the dishes that my mother-in-law prepared when she was here, I couldn’t leave this one out. I had never actually followed the preparation of a genovese by anyone but my husband and I am so pleased that I did.

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I knew that there was an outrageous, tear-streaming amount of onions, but was somehow convinced that the meat that you needed was chunks of stew meat as opposed to a roast, never having attempted to make this on my own. I was also surprised that you don’t brown the meat at all before braising it in the onions, but put it all in the pot together, the result being very tender and deicious bites of meat and a sweet marmalade of onions to dress your pasta with.

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This is serious comfort food. On a recent trip to Naples, we went to a classic Neapolitan osteria above the neighborhood La Sanità called La Mattonella. With tiles on the walls that date back to the 1700’s and a genovese to swoon over. I have to confess though, my mother-in-law’s was far superior.

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La Genovese

from Naples at Table by Arthur Schwartz

  • 2 pounds (approximately) chuck roast, tied or a chuck steak, we used spezzatino which is meat cut up for stew
  • 4 pounds onions, halved through the root end and finely sliced, about 12 cups (my husband will often use a mix of red, yellow and white onions, you can use a few onions for this to make a good stew)
  • 1 large carrot, finely diced (or ribboned)
  • 1 large, outside rib celery, finely diced
  • 2 tsp salt
  • 2 rounded tablespoons finely cut parsley
  • 1/2 tsp dried marjoram
  • 8 cups water
  • 1 cup dry white wine
  • 1 tbsp tomato paste
  • Freshly ground black pepper

Place the meat in a heavy-bottomed, 7- to 8-quart pot. Surround and cover the meat with the onions, carrot, celery, salt, parsley, marjoram, and 8 cups water. Bring to a simmer and cook uncovered over medium-low heat, simmering gently but steadily, and stirring every so often. As the liquid reduces in the pot and the meat becomes exposed, make sure to turn the meat regularly – every 20 minutes or so – so that it cooks evenly.

After about 3 hours, most of the liquid should have evaporated, the onions should be almost creamy, and the meat should be tender. Even if the meat is not as tender as you would like, remove it and set it aside. It can be further tenderized when reheated.

Raise the heat under the onions and add the wine. Boil, stirring frequently, until the wine has evaporated, about 10 minutes. Then continue to boil, stirring frequently, even constantly, until the sauce has reduced and thickened so much that when it is stirred you can see the bottom of the pot for a second. This can take as long as 20 minutes. Stir in the tomato paste at this point and cook another minute. (If, when reheating, the sauce seems too tight, stir in a little water to loosen it.) Season with plenty of freshly ground pepper. Correct the salt, if necessary.

Serve the meat with about 1/2 cup of sauce, save the rest of the sauce for your pasta (tomorrow’s post).

If the meat did not become entirely tender during its cooking with the onions, slice it and layer it with spoons of the sauce in a baking dish or casserole. Cover (with foil if necessary) and reheat in a 325-degree oven until heated through and almost fall-apart tender.

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One Year Ago: frittelle di cavolfiori e baccalà & Spinach and Ricotta Gnocchi

Two Years Ago: Stuffed Squid, Colcannon, Wild Mushroom Risotto & Fancy Pasta with Artichokes and Clams

Three Years Ago: a walk in the country, Gli antipasti della Lanternaia, I Primi della Lanternaia & La Cantina di Papa Ggiru

Four Years Ago: Meatloaf, Risotto with Porcini Mushrooms, Saffron and Red Wine, Farfalle with Butternut Squash, Olives and Grapes & Gemelli with Cauliflower and Saffron

Five Years Ago: Brasato

Six Years Ago: An interpretation of La Genovese, Roasted Butternut Squash Risotto & Roasted Chicken with Root Vegetables

 
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