Tagged with italian

Cacio e pepe

Ingredients Salt 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish 1 cup finely grated Parmigiano-Reggiano 1 tablespoon ground black pepper, plus more for finishing the dish ¾ pound tonnarelli or other long pasta like linguine or spaghetti Good olive oil Preparation Put a pot of salted water on to boil. … Continue reading

Italian Sausage and Mustard Greens

Ingredients 2 bunches mustard greens 6 italian sausages 2 cloves garlic, pressed grated parmesan lemon Preparation Rinse and chop the mustard greens. Brown the sausages, very thoroughly, with a tiny bit of olive oil over medium-high heat. They do not, however, need to be fully cooked. Add the garlic and sautee for around 30 seconds. … Continue reading

Orecchiette al Cavolfiore

Ingredients 1 medium cauliflower 1 clove garlic 1 chili (red?) 2 tbsp olive oil 500g (just over 1 lb) orecchiette pasta 3 anchovy fillets, roughly chopped salt parmesan, for serving, grated Preparation Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes, drain. Peel the garlic and deseed and chop the … Continue reading

Whole-Wheat Spaghetti with Italian Sausage and Fennel

Ingredients ¼ c. olive oil 6 garlic cloves, pressed ½ tsp. red pepper flakes (JP: reduce to make less spicy) Salt 8 oz. sweet Italian sausage 1 fennel bulb, halved, cored, and sliced thin ½ c. pine nuts, toasted and coarsely chopped ½ c. coarsely chopped fresh basil leaves 2 tbsp. lemon juice 1 lb. whole-wheat spaghetti 1 oz. grated parmesan (~½ c.) Preparation … Continue reading

Rigatoni alla Genovese

Ingredients 2.2 lb (1 kg) yellow onions, finely chopped 3/4 lb. ground beef or pork 2 tbsp. garlic 1/2 lb. rigatoni 3/4 c. shaved parmesan cheese, plus more for serving salt and pepper 1/4 c. cream 1/4-1/2 c. dry white wine olive oil Preparation Liberally coat the bottom of a heavy bottom sauce pot with … Continue reading

Tuscan-Style Beef Stew

Ingredients 4 lb. boneless beef short ribs, trimmed and cut into 2-inch pieces (or a 5 lb. chuck roast) Salt 1 tbsp. vegetable oil 1 bottle Chianti 1 c. water 4 shallots, peeled and halved lengthwise 2 carrots, peeled and halved lengthwise 1 garlic head, cloves separated, unpeeled, and crushed 4 sprigs fresh rosemary 2 bay … Continue reading

Ragu alla Bolognese

Ingredients 1 ½ lb beef (oxtail, short rib, shank—something with fat, flavor, and preferably some marrow and gelatin), in one or two large pieces Salt to taste 1 Tbsp olive oil 2 medium carrots, peeled and minced 2 ribs celery, minced 1 medium onion, minced 1 lb ground pork (preferably from the shoulder) ½ cup … Continue reading

Cauliflower Pizza Dough

Ingredients 1 head of cauliflower 1 egg A dollop of goat cheese 1/2 cup grated parm (or more) Salt, pepper, and any other seasoning or herb you want in the dough Garlic or garlic powder Fresh mozzarella Sliced tomatoes (or tomato sauce) Basil More parm, to sprinkle on top (or whatever toppings instead of these … Continue reading

Braised Pork Cheeks

Ingredients 1/4 cup olive oil 3 pounds pork cheeks, silver skin, fat, and cartilage removed 4 celery stalks, roughly chopped 2 medium carrots, roughly chopped 1 medium yellow onion, quartered 1 leek, white part only, sliced 1 head garlic, cut in half 3 tablespoons honey 2 cups red wine 1 bay leaf 4 sprigs fresh … Continue reading