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ITALIAN RECIPES

La Cucina dell'Emilia-Romagna

Bolognese Sauce

Ingredients:

6 to 8 ounces (150-200g) ground beef - it shouldn't be too lean, or the sugo will be dry
2 ounces (50 g) pancetta, minced (optional; if you omit it increase the beef)
1 1/2 tablespoons olive oil
A quarter of a medium-sized onion, minced
A half a carrot, minced
A six-inch stalk of celery, minced
1/2 cup dry red wine
3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water
Beef broth (If you don't have any, dissolve half a bouillon cube in a cup of boiling water)
A pinch of salt
A pound (500 g) of pasta.
Grated Parmigiano.

Preparation:

If you omit the pancetta you will want the full 8 ounces of meat.
If you are using it, mince it and the vegetables, and sauté them in a casserole or Dutch oven with the oil. When the onion is golden, add the ground meat and continue cooking till it's browned.

Stir in the wine and let the sauce simmer till the wine has evaporated, then add the tomatoes, a ladle of broth, and check the seasoning.
Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it's drying out.

The sugo will improve steadily as it cooks, and if you have the time simmer it longer - Artusi suggests it be simmered for six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.
This meat sauce will serve about six as the topping for a first course of pasta or gnocchi, or about four if served over pasta with a tossed salad on the side; in either case serve it with grated Parmigiano.

In terms of a wine I'd suggest a relatively light red such as a Chianti.

Tortellini in Broth

Ingredients:

Tortellini (see below)
1/4 pound turkey breast, finely sliced
1/4 pound veal, finely sliced
2 ounces prosciutto, finely sliced
2 ounces Mortadella di bologna, finely sliced
1 tablespoon of butter
3 tablespoons of grated Parmigiano
3 tablespoons dry white wine
1 egg
A pinch of nutmeg
Salt and pepper

Preparation:

Melt the butter in a large frying pan, add the turkey and the veal, and cook for about twenty minutes over a medium flame, sprinkling the meat with the wine. When the meat’s done, remove it from the pan, leaving the drippings (turn the flame off). Mince the meat in a food processor along with the Mortadella and the prosciutto.

Return the meat mixture to the pan, along with the cheese, egg, and nutmeg. Mix thoroughly and check seasoning.

Bring 1 1/2 quarts of broth to a boil and gently cook the tortellini till they’re done (the pasta should be al dente, about 5 minutes), and serve, with grated cheese.
Each diner should get between 12 and 18 tortellini depending upon how big you made them, and this recipe will feed four.

A wine? A light red, for example a Sangiovese di Romagna.

Bolognan-Style Pork Chops

Ingredients:

6 fairly thick (3/4 inch) pork chops
6 large slices of prosciutto
6 slices fontina or Swiss cheese
2 bay leaves
A clove of garlic, minced
2 sprigs of fresh rosemary, leaves stripped and minced
1/2 cup extravirgin olive oil
Salt & freshly ground pepper

Preparation:

Begin by trimming all the gristle and fat from the cutlets, then split them in half, leaving the halves attached only along the bone, so that the cutlets will open like so many books.
Open the books and fill each with a page of prosciutto and one of cheese, trimming their edges so nothing sticks out.

Next, take a skillet large enough for the meat to lie flat and heat the oil with the bay leaves. Slip the pork chops into the pan and brown them on both sides, turning them carefully.

Season the meat with the minced herbs, salt, and pepper, cover, and cook over a medium flame for about 15 minutes, turning the meat occasionally; should it look as if it's drying out or overbrowning reduce the flame somewhat.

This will also work well over the grill, though if you do decide to grill your stuffed chops you should perhaps pit a toothpick or two through the meat on a slant to keep the books closed on the grill.
The wine? Red, and I'd think about a Sangiovese di Romagna.
Serves 6.

Turkey Breast Fillets with Peppers and Black Olives

Ingredients:

1 4/5 pounds (800 g) turkey breast, thinly sliced
1/3 cup unsalted butter
An onion, finely sliced
4 sweet bell peppers, stemmed, seeded, ribbed, and cut into thin strips
1/4 pound (100 g) sweet pitted black olives
A dram of olive oil
3/4 cup dry white wine
Salt and pepper to taste

Preparation:

Sauté the sliced turkey in the butter.
In the meantime, sauté the onion in another pot, in a drop of oil, together with the peppers and olives.

Cover the pot and simmer the greens for at least 20 minutes. After 10 add the turkey and the wine, leaving the lid ajar.
When the wine is almost completely evaporated check seasoning, stir the meat about, cook for a few minutes more, and serve.
Serves 6.

Buon appetito!

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