Published by tony September 30th, 2007
Osso Buco with Polenta Dumplings
This version of osso buco is topped off with polenta dumplings instead of the more-familiar gremolata.
Ingredients:
5 lbs veal shanks
1 bulb garlic
5 shallots
5 carrots
5 stalks celery
2 large leeks
3 lbs plum tomatoes
4 sprigs fresh thyme
1/2 bunch fresh parsley
2 tbsp olive oil
1/2 cup red table wine
3 cups Beef Stock
3 bay leaves
*1/2 recipe Basic Polenta, cooked
Kosher salt
Fresh-cracked black pepper
Preparation:
1 - Preheat oven to 350F. Rinse the veal shanks and pat dry with paper towels. Peel and thinly slice the garlic and shallots. Peel and roughlt chop the carrots and celery. Clean and roughly chop the leeks and tomatoes. Clean and roughly chop the thyme and parsley.
2 - Heat the oil to medium-high temperature in a heavy-bottomed oven-proof pot with tight-fitting lid. Sear the shanks on all sides. Add the carrots, celery, leeks, shallots, and garlic. Saute for 5 minutes. Add the tomatoes, and stir.
3 - Pour in the wine, and reduce by half the volume. Add the stock. Reduce heat to medium, and bring to simmer. Cover the pan and place in the oven. Braise for 4 hours, then add the herbs and simmer 30 more minutes.
4 - Remove the pan from the oven and place on the stovetop over medium-high heat. Drop in heaping tablespoonfuls of the polenta. Cover, and cook for 15 to 20 minutes. Remove bay leaves.
5 - Sprinkle to taste with salt and pepper. Ladle into bowls, and serve.
Servings - 8 to 10
Mangiare!
Published by tony September 30th, 2007
Chicken Marsala
Authentic Marsala is finished with a small amount of the wine and does not necessarily have mushrooms. Enjoy this authentic Italian chicken recipe!
Ingredients:
3 1/2 lbs skinless, boneless chicken breasts
2 eggs
1/2 cup cold unsalted butter
2 cups fresh mushrooms
1/2 bulb garlic
1/2 cup all-purpose flour
1/4 cup olive oil
1 cup Marsala wine
Preparation:
1 - Rinse the chicken and pat dry with paper towels. Place the breasts between layers of plastic wrap, and pound until thin. Beat the eggs in a bowl. Cut the butter into small pats. Clean and slice the mushrooms. Peel and mince the garlic.
2 - Dust the chicken with the flour. Dip in the eggs, and return to the flour. Shake off excess flour.
3 - Heat the oil to medium-high temperature in a large saute pan. Add the chicken, and brown on one side. Turn over, and add the mushrooms and garlic.
4 - Pour in the wine, and reduce to half the volume.
5 - Add the pats of cold butter, and stir into the sauce. Serve the chicken with the sauce.
Servings - 8 to 10
Published by tony September 30th, 2007
Pasta and Bean Soup
This Italian soup recipe is one of my favorites!
Ingredients:
1 lb dries chickpeas
4 gallons Vegetable Stock
4 shallots
1 bulb garlic
2 celery roots
2 lbs plum tomatoes
1/2 bunch frsh parsley
2 tbsp olive oil
2 cups cooked bite-size pasta of choice
1/2 cup fresh-grated Asiago cheese
Fresh-cracked black pepper
Preparation:
1 - In a large stockpot, simmer the peas in 2 gallons of the stock for approximately 2 to 3 hours, until the beans are tender. Drain.
2 - Peel and finely chop the shallots, garlic, and celery. Clean and chop the tomatoes and parsley.
3 - Heat the oil in a large stockpot over medium temperature. Saute the shallots, garlic, and celery for 3 minutes. Add the tomatoes and saute for 1 minute. Add the remaining stock, the chickpeas, and parsley. Let simmer for 1 hour, uncovered.
4 - Just before serving, stir in pasta (and beans, only if canned are used). Sprinkle each serving with the cheese and pepper.
Servings - 8 to 10
*** When a soup recipe calls for pasta, never add the uncooked pasta to the pot to cook along with the soup. Instead, cook it separately, and shock it with cold water as soon as you drain it. It should be cooked only al dente, because it will cook more in the hot soup. Add it to the soup just before serving.
Mangiare!
(6 votes, average: 4.33 out of 5)
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