SUNDAY PRANZO SAUCE: Brown your onions in a hot pan with extra virgin olive oil. Add your meat (inferior cuts of stewing beef, ribs, sausage, and pig skin) to the pan and sear on all sides. Next add a splash of red wine and reduce. Once the wine has reduced add enough tomato puree to cover the meats by at least one inch. Add salt and pepper to taste, and once the sauce begins to bubble, lower to medium heat and let it cook for 3 hours.
Insalata di Patate e Fagiolini, this potato and string bean salad is super easy to prepare. Boil your potatoes until fork tender and blanch your beans (I like mine to be crisp). In a boil season the potatoes and beans with olive oil, 1-2 lemons, zest and juice, salt, pepper & basil leaves chopped... All QB!
Love this soup especially with the colder weather. Cannellini & Pancetta and it's super easy too! Buon Appetito and enjoy your new favorite soup!
Finely chop some capers, olives, walnuts, and parsley with a mezzaluna or in a food processor. Mix in some bread crumbs and freshly grated parmigiano and pecorino. Next add salt and pepper to taste and some extra virgin olive oil to help bind all the ingredients together, if you're having trouble you can use a little water too. Next, lay out your roasted pepper halves and spoon the mixture on the top and roll it up. Top with freshly chopped parsley and serve.
PAPPA al POMODORO: Start by sauteeing a soffritto until golden. Add a loaf of stale Tuscan bread that has been broken off into small chunks, make sure they get coated in oil. Add a few ladles of vegetable stock and stir until the bread breaks down. Add salt and pepper as you go. Add a can of peeled tomatoes to the pot & break them up with the back of a spoon. Add some water if you need. Cover and cook on medium heat for 30 minutes. Let cool, drizzle with olive oil & top with torn basil…
'Pasta e Patate' - I've added crushed Kasuri Methi or Fenugreek & chili flakes. In a pot heat up some olive oil, & sautee onions. Add in cut potatoes, some tomato puree & salt. Break up some spaghetti & add enough water to cover everything & stir often. Bring to a boil, & lower to med high heat & continue to stir. Cook for 25 min or until it's thickened & the potatoes are soft. Remove from heat & add parmigiano, Kasuri Methi and chili flake. Let rest for 20 min.
Heat a large pot with olive oil and add in your sofrito: finely minced onions, celery & carrots & add in some ginger paste & chilies. Cook until soft. Add in the minced lamb & cook until slightly brown & liquid has evaporated. Stir in some tomato paste & add some white wine. When wine has reduced add in some veg broth or water & let cook on med low heat for 1 hour. Add in a few tablespoons of garam masala & let cook on low heat for another hour. Serve with pasta and finish with pecorino.