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Pork and Tomato Ragu
by Caithi Romeo
This is a traditional Italian sauce, its a rich sauce though so not a light meal! :) Enjoy! So very meaty, yum! �?Sep 17, 2004
2 tablespoons olive oil
1 1/4 lbs lean premium grade minced beef
1 medium pork rib rack
1 teaspoon sugar
1 teaspoon fennel seed
1 teaspoon chopped thyme leaves
salt and pepper, to taste
1 cup finely chopped onion
1 cup finely chopped red capsicum
6 cloves garlic, minced
1/2 cup dry white wine
3 (14.5 ounces) cans whole tomatoes, with juices,pureed in processor or blender
1 1/2 tablespoons chopped oregano leaves
1 1/2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped basil leaves
freshly grated parmesan cheese or romano cheese Put Oil and garlic in large pot and let stand cold for 10 to 15 minutes.
Add sugar.
Heat oil over medium-high heat.
Add the mince and ribs.
Break mince apart with a spoon.
Add the fennel, thyme salt and pepper.
Continue to sauté until lightly browned.
Add the onions and red capicum.
Sauté until the mince and ribs are browned and the vegetables are tender.
Add the wine and deglaze the pan, scraping up all the browned bits.
Turn heat down to a low heat.
Add the tomatoes, oregano, parsley and basil.
Stir well to combine.
Cover for around 60 minutes, stirring occasionally.
If you want to thicken the sauce, remove the lid and cook until the desired thickness.
The sauce is a slow cookig sauce, so make sure the ribs are completely cooked before removing from heat.
Cook fresh al dente Fettachine.
Remove ribs.
Toss pasta and sauce well over the heat for about 1 minute.
Serve immediately, garnishing with cheese Serve ribs on the side or on top of dish.
4 servings Change size or US/metric | 1 hour 20 minutes 5 mins prep
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SWEET PEPPER & TOMATO SALSA
Prep time: 10mins
cook : 20 mins
serve: 4
2 Sweet Green Peppers
3 tbsps. Olive Oil.
1 Clove Garlic
1/2pint[300ml]Tomato Sauce
Cut peppers in half,deseed and cut stalk off.Cut flesh into thin strips.Heat oil & garlic in pan over gentle heat,add peppers and cook stirring until soft,Add tomato sauce,bring slowly to boil.Serve over fish or chicken
[peppers can be crisp].
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SALSA PIZZAIOLA:
NEAPOLITAN SALSA:
Prep time: 10mins
cook 10mins
serve 4.
2 Cloves Garlic
1lb ripe Tomatoes
2tbsps Olive Oil
Salt & Ground Pepper
1 tsp Chopped Fresh Oregano
1 tsp Chopped Fresh Parsley
Crush garlic and skin tomatoes.Put oil & crushed garlic in pan and cook gently for several mins.
Chop skinned tomatoes into small pieces,add to pan with salt & ground pepper to taste.Cook ingredients briskly for 5mins. until soft but not pulpy.Stir in chopped parsley & oregano and use as required.
SALSA DI NOCI
NUT SAUCE:
Prep time:5-15 mins
Cook : none
Serve: 3
2oz Shelled Walnuts
1/4 pint[5/8cup]Thin Cream
Salt & Pepper
Marjoram Leaves[2sprigs]very finely chopped
Coarsely chop/grind walnuts then pound into paste.Stir in cream little at a time,to form a sauce-like thick cream. Season to taste with salt,pepper & marjoram leaves.
ANOTHER way is to PUT all ingredients into blender for 2mins and process.
Serve salsa on fresh cooked tagliatelle.
PARSLEY may be used instead of marjoram |
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SALSA VERDE:
GREEN SAUCE:
Prep time:10mins
Cook: nil
Serve: 4
1level tbsp Drained Capers
1 Clove Peeled Garlic
1 Shallot or 1/2oz Onion
2oz.Fresh Parsley
Salt & Pepper
3-4tbsps Olive oil
1&1/2tbsps Lemon Juice
Take drained capers,peeled garlic,shallots & parsley and put through a mouli or blender.Put in basin add salt & pepper to taste, mix in olive oil & lemon juice.
Sauce should be fairly thick.
Serve with cold boiled meat,chicken or poached fish.
SALSA DI PROSCIUTTO:
HAM & BUTTER SAUCE:
Prep : 5mins
Cook : 5mins
Serve: 3
4oz.Sliced Prosciutto
1tbsp Olive Oil
2oz Unsalted Butter
Cut ham into 1/4"squares.Heat olive oil & butter in pan,add Prosciutto and cook on gentle low heat for 4-5mins stirring now and then.Ham should not brown
Pour over hot pasta/rice and sprinkle with grated Parmesan cheese liberally. |
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SALSA DI TONNO:
TUNA SAUCE:
Prep:5mins
cook: 10mins
serve:3
1&1/2oz Butter
6oz.Can Tuna Fish
1dstp. Chopped Parsley
1/2pint Water &
2 level tbsps. Tomato Puree.
or 1/2pint Tomato Juice.
Ground Black Pepper
Capers [opt.]
Melt butter in pan,add tuna fish & parsley,stir until fish is broken up.Cook gently for few mins,stirring.Add water, tomato puree & pepper.simmer for 5 mins.
Serve hot with pasta. Capers can be added prior to serving.
Tunny fish is known as tuna. |
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Ricotta Cheese; Low-fat versions are available,and they work quite well in cheesecakes.Also good on toast for breakfast..Good for lowering the cholestrol.
.
To make your own:
Stirring constantly, heat but do not boil:
1.2 ltres.[2pints] whole milk + 1/4 tsp each salt & sugar, then add 1 1/2 tbsps.distilled white vinegar &
drain in cheesecloth. drain in cheesecloth.
Mascarpone : This is an Italian cream cheese that usually comes in tubs / SACHETS. It's often used in Tiramisu and Zabaglione.
Substitutes:: Blend 8 ounces softened cream cheese with 1/4 cup whipping cream :
OR Blend 8 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream : |
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Tempura Oil
To make your own: blend equal parts sesame oil
and soybean oil
Sesame Chili Oil
To make your own:Cook equal parts crushed red chili peppers and sesame oil until peppers begin to blacken, let sit for several hours and strain.
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GODFATHER PASTA Eat it...you gonna like it!
INGREDIENTS: 2 tablespoons extra virgin olive oil
2 medium onions, peeled and coarsely chopped
3 (1 pound. 12 ounce) cans imported Italian plum tomatoes
1 whole bunch fresh basil
Pinch of crushed red pepper flakes
1 tablespoon unsalted butter
2 pounds spaghetti, linquini or buccatini
PREPARATION:
Heat the olive oil over medium-high heat in a heavy saucepan.
Saute the onions in it for 5 to 10 minutes or until transparent
and just starting to brown.
Using a sharp knife, cut the tomatoes coarsely inside their cans. Drain off the juice and reserve.
Add the tomatoes to the saucepan, along with a dozen basil leaves, very coarsely chopped (chiffonade).
Season with salt and red pepper flakes to taste.
Let the sauce come to a boil, then lower heat, simmer for 45 minutes. It should have a medium-thick consistency;
keep adding back some of the reserved tomato liquid to
maintain the correct consistency. While the sauce is cooking, boil the pasta in a large amount
of salted water. When ready to serve, add another dozen (or more) very
coarsely chopped basil leaves to the sauce, and whisk in the butter. Drain the cooked pasta in a colander, draining all water from
the pasta cooking pot, then return the pasta to the pot.
Add about 2/3 of the sauce to it, or just enough to lightly
coat the pasta with sauce.
Stir well for one minute over medium heat.
Divide pasta among eight bowls, placing a few small basil leaves
on each pasta bowl.
Top each with a few tablespoons of sauce.
Serve immediately.
Pass freshly grated Parmigiano-Reggiano if desired.
Yield: 8 servings
BUCCATINI ALA TAORMINA
Great taste from Taormina, Sicily!
INGREDIENTS:
�? pounds fresh or canned tomatoes, coarsely chopped
�? tablespoon olive oil
�? pound pancetta, cut into pieces 3-inch thick by 1-inch long
�? cup diced onion
�? cup white wine
�? 1/2 tablespoons minced fresh chili pepper, seeds removed (3 medium)
�? teaspoon dried red pepper flakes
�?/2 cup sliced fresh basil leaves, plus 4 sprigs
�? 1/2 cups finely grated Pecorino Romano
�? teaspoon kosher salt
•Freshly ground black pepper
�?/4 pound Bucatini
PREPARATION:
In a 3-quart non-reactive saucepan heat the tomatoes
over medium heat until juicy, about 5 minutes.
Pass the tomatoes through a food mill to remove
their seeds and skins. You will have about 5 cups
of tomato puree. Reserve.
Wipe the saucepan clean and return to medium heat.
Add the olive oil and the pancetta, stirring until the
pancetta is crisp, about 15 minutes.
Remove the pancetta with a slotted spoon and reserve.
Pour off all but about 2 tablespoons of fat from the pan.
Add the onions and cook over medium heat until golden,
about 5 minutes.
Pour in the white wine, and reduce by 3/4.
Add the pureed tomatoes, chili pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally
with a wooden spoon.
Add the reserved pancetta, basil, and 3/4 of the
Pecorino Romano. Season with salt and pepper.
Simmer for an additional 15 minutes, stirring
occasionally to prevent the cheese from sticking
to the bottom of the pan.
(May be prepared ahead up to this point,
and frozen for future use.)
Bring 1 gallon of water to a boil and add 1 tablespoon of salt.
Cook the bucatini al dente.
Toss with the sauce, transfer to a warmed bowl, and serve,
sprinkled with the remaining cheese and garnished
with the basil sprigs.
Yield: 4 servings
BUCCATINI WITH TOMATO & BASIL
Hollow spaghetti with a basil-tomato sauce! INGREDIENTS:
�? Tbls. extra virgin olive oil
�? lbs. fresh, cut up Roma tomatoes
or 1 28oz. can diced tomatoes
�? oz. Parmesano Reggiano cheese
or Pecarino romano cheese, grated.
�? Tbls. fresh basil leaves, chiffonade or chopped
�? cloves crushed garlic
�?Kosher Salt to taste
•Fresh ground black pepper to taste
�? tsp. sugar
•dash of Tabasco sauce or cayenne pepper (optional)
�?/2 cup Fresh Italian parsley (flat leaf), chopped
�?2 oz. Buccatini, spaghetti or linquini, cooked.
PREPARATION:
In a 4 quart sauce pan, heat the olive oil and
add the garlic, tomatoes, basil, sugar, salt and pepper
(and the pepper sauce or cayenne).
Bring the sauce to a boil and immediately lower the
heat to a simmer.
Simmer for 1/2 hour and then add the cheese.
Now add the parsley and immediately toss the
sauce with the freshly cooked pasta.
Serve with a sprinkling of freshly grated cheese
and a dribble of Extra virgin olive oil.
*Note: Pasta should be cooked in salted water with
no oil added.
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PASTA FAZOOL Pasta and beans! INGREDIENTS: �? pound hot or sweet Italian sausage, casings removed �? pound ground beef �? large onion, chopped �? garlic cloves, chopped �? teaspoon dried oregano, crumbled �?/2 teaspoon dried thyme, crumbled �? 28-ounce can Italian plum tomatoes, drained, chopped �? tablespoons tomato paste �?/4 teaspoon cayenne pepper �? 15-ounce can kidney beans, rinsed, drained •Salt and pepper �? pound mostaccioli or penne rigate pasta, freshly cooked �?/2 cup grated parmesan �?/4 cup chopped fresh Italian parsley �?2 ounces Fontina or provolone, grated PREPARATION: Preheat oven to 400°F. Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes. Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon. Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine. Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes. 8 servings
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LASAGNA The old Italian favorite casserole/gratin! INGREDIENTS: SERVES 6 �?3/4 lb. lasagna noodles [12 oz.] �?3 cups Ricotta cheese �?3 cups or 10 oz. Mozzarella cheese, grated �?2 eggs �?4 cups good pasta sauce �?1/2 lb. lean ground beef, ground sirloin �?1/2 lb. mild or hot Italian sausage, bulk �?3 large red bell peppers, roasted and chopped* �?1/4 cup chopped flat leaf parsley �?3/4 cup Parmesan cheese, grated PREPARATION: �?Boil the lasagna noodles until just al-dente. Rinse in cold water & set aside. Brown off the ground beef and Italian sausage and drain off any fat. Mix the ground meat mixture with 3 cups of the pasta sauce and the roasted peppers. Beat the two eggs and combone with the Ricotta cheese and 2 cups of the Mozzarella. In a 13x9x2 inch baking dish or Teflon® baking pan layer the ingredients in the following order. 3/4 cup sauce mixture, 1/3 the noodles, 1/2 the cheese & egg mixture and 1/3 the remaining sauce mixture. Repeat the layers. T he last layer should be topped with 1 cup Mozarella, sauce mixture, Parmesan cheese and parsley. Bake in a 400 degree oven for 30 minutes. Let stand for 10 minutes. Serve hot with a sprinkling of Parmesan cheese. * See vegetables for roasting peppers.
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ROASTED VEGETABLE LASAGNA A real vegetarian lasagne! INGREDIENTS: 1 pound lasagna noodles, cooked, rinsed and cooled in cold water 6 zucchini, sliced lengthwise, 1/4 inch slices, roasted or grilled 2 Japanese eggplant (roasted) and sliced *See this section for roasting eggplant 4 roasted red bell peppers 1 head roasted garlic 1 large yellow onion, roasted , sliced 2 Tblsp. extra virgin olive oil 2 tsp. kosher salt 1 tsp. ground black pepper �?1 can or 2 cups diced tomatoes �?1 Tblsp. fresh basil, chopped fine �?1 tomato sauce, 8 oz. �?1/2 lb. Mozzarella cheese, grated �?1/4 lb. Monterey jack cheese, grated �?1/2 cup grated Parmesan cheese PREPARATION: �?Dip the zucchini in the olive oil and salt and pepper. Grill slices on a barbeque until soft. Set aside and let cool. Roast peppers and garlic**. Peel and seed peppers and squeeze out garlic cloves and set aside. Saute the sliced onions in the remaining olive oil and set aside. �?In a lasagna pan, assemble the lasagna by layering.
Layer of lasagna noodles every 3 layers,
layer of zucchini, layer of Mozzarella, layer of eggplant, layer of tomatoes, layer of onions, layer of Monterey Jack cheese, layer of roasted bell pepper and a layer of noodles.
Repeat the layers if necessary until ingredients are depleted.
Make the last layer roasted zucchini. In the tomato sauce and juice from the diced tomatoes,
combine the basil, salt, pepper and roasted garlic.
Pour this over the layers.
Sprinkle the top with Parmesan cheese and bake,
covered with foil, in a 375 degree oven for 45-60 minutes.
Serve hot as a side dish. Serves 6-8. ** See vegetable section for roasting garlic, eggplant and peppers vegetable section :
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ROASTED MEDITERANNEAN MEDLEY
Freeze this and you'll be flavoring your best dishes and sauces with it, over and over again!
INGREDIENTS:
�?4 large red bell peppers, roasted
�?1 Large round eggplant or 2 large Japanese eggplant, roasted
�?2 head of garlic, roasted
�?1 large yellow onion, roasted
�?3 tsps. virgin olive oil
�?3 tsps. mixed dried Italian seasoning, thyme, oregano, basil and rosemary
�?1 tsp. salt, optional or to taste
�?1/2 tsp. cayenne pepper, optional
�?1/4 cup virgin olive oil
PREPARATION:
After roasting the vegetables, combine all the ingredients
in a large bowl and mix with a wooden spoon.
The Roasted Mediterranean Medley can now be used in a variety
of recipes, such as a dip for vegetables, a sauce for meat,
fowl and fish.
By adding additional olive oil to taste it makes a wonderful
sauce for pasta. It can also be used as a sandwich spread,
or a flavorful ingredient for such casserole dishes as lasagna,
and moussaka.
It can be mixed with ricotta cheese and stuffed into large shell macaroni or manicotti tubes.
It can be mixed with mashed baked potato and placed in
potato skins with a topping of Parmesan cheese
and browned in the oven for a flavorful, healthful side dish.
It's uses are as varied as your imagination.
Aside from the salt which is optional or to taste,
this roasted medley is a flavorful way to add zest to the
diet of a heart patient, a diabetic or others who may be
on a low fat low sodium diet.
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ROASTED GARLIC AND ONION
Take one whole head of garlic and remove much of the
tissue-like peel, without breaking apart the cloves.
Take a 10 by 10 inch piece of foil and place the garlic head
in the center.
Drizzle a teaspoon full of olive oil on top of the garlic
and sprinkle generously with a mixture of thyme, oregano
and basil, dried is fine.
Fold the foil up and tightly around the head of garlic
so melted butter will not run out.
Place the foil in a 400 degree oven for 45-50 minutes.
Let cool.
Remove the garlic cloves one by one and squeeze
the roasted garlic .
Roast the onion in the same fashion and then
coarsely process in a food processor.
ROASTED BELL PEPPER & EGGPLANT:
On a charcoal barbecue or a gas fired barbecue
place the whole eggplant and/or peppers on the grill
and roast [Turning occasionally] until the skins are blackened. Remove from the grill and let cool until they can be handled
for peeling off the blackened skin.
Process in a food processor until coarsely processed.
ROASTED PEPPERS
Peppers taste best roasted!
PREPARATION:
On a charcoal barbecue or a gas fired barbecue place the whole peppers on the grill and roast [Turning occasionally]
until the skins are blackened.
Remove from the grill and let cool until they can be handled
for peeling off the blackened skin.
Clean out the seeds and veins and use whole or cut
into needed size. Will keep refrigerated for 2-3 weeks
if covered with olive oil and a tablespoon of wine vinegar
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SAUSAGE LASAGNA
A taste of Sicily!
INGREDIENTS:
1 large onion, chopped
4 cloves garlic, chopped
1 1/2 pounds crumbled sausage, sweet or hot
1 large red bell pepper, chopped
28 oz good tomato basil sauce
1/2 cup dry red wine
15 ounces ricotta (about 2 cups)
1 large egg, beaten lightly
12 (7-by3 1/2-inch) no-boil lasagne pasta sheets
12 ounces mozzarella, grated
1/4 cup freshly grated Parmesano Reggiano cheese
PREPARATION:
In a heavy kettle. cook onions and 3 cloves of garlic until softened. Add sausage and bell pepper and cook 2 minutes,
breaking up sausage.
Add tomato sauce and red wine and remaining garlic.
Simmer 10 minutes. Preheat oven to 375 degrees. In a bowl stir together ricotta, egg, salt and pepper.
Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches
(sauce will not cover bottom completely),
and cover with 3 lasagne sheets,
making sure they do not touch each other.
Spread about 2 cups sauce over pasta.
Drop one third of ricotta mixture by spoonfuls onto sauce
and gently spread with back of spoon.
Sprinkle one fourth of mozzarrella over ricotta mixture
and make 2 more layers inthe same manner,
beginning and ending with pasta.
Spread remaining sauce evenly over top,
making sure pasta is completely covered,
and sprinkle with Parmesan and remaining mozzarella.
Cover dish tightly with foil, tenting slightly to prevent
foil from touching top layer, and bake in middle of
oven 20 minutes.
Remove foil and bake lasagne 10 minutes more,
or until top is bubbling and gloden.
Let lasagne stand 5 minutes before serving. Serves 8 |
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Well there's a big stack of sauces and mains ;so here is the dessert to top all and believe me it's something to die for ! Tiramisu
Serves: 8
Ingredients:
8 ozs semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ozs cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 cup esspresso
1/2 cup Kahlua liquor
1 large package Lady Fingers (4 sleeves of 12 biscuits)
Finely chop chocolate in processor. Set aside. Mix sugar and egg yolks in processor 30 seconds.
Add vanilla and process until pale yellow, about 1 minute.
Add cheese in batches and blend until smooth.
Transfer to medium bowl. Cover and chill 1 hour. Beat whipping cream until stiff. Fold into cream cheese mixture.
Cover and refrigerate until well chilled, about 1 hour.
(Can be prepared 2 days ahead.) Pour espresso and Kahlua into large shallow dish.
Dip lady fingers in espresso/Kahlua mixture, turning
to coat all sides lightly. Arrange on bottom of 10-cup
shallow dish, alternating directions for multiple layers.
Sprinkle with 1/2 of remaining espresso and kahlua mixture.
Sprinkle with half of chocolate. top with chilled cheese mixture.
Sprinkle remaining chocolate over.
Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) |
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Torta di Noci (Italian walnut cake)
Yield: 4-6 servings
Imgredients>
Walnuts 1/2 lb
Sugar 1 T
Butter room temperature 8 T
Sugar 2/3 cup
Egg 1 each
Nocello liquer 2 T or 1 t
Lemon zest 2 t
Flour 1 cup
Baking powder 1 1/2 t
METHOD
Basic Steps: Toast > Cream> Mix > Fold > Bake> Cool
Preheat oven to 350°. Place walnuts on a baking sheet toast
in the oven for 5-7 minutes. Do not burn. Remove and cool.
Place walnuts in a food processor with 1 T of sugar and pulse
to form small pieces. Remove to a bowl.
Butter a 8 or 9" springform pan or regular cake pan with
1 T of the butter and lightly flour.
In a mixer, beat the rest of the butter with the rest of sugar
till light and fluffy. Add the egg, Nocello liquer and lemon zest and mix till smooth.
Sift the flour and baking powder together. Remove the bowl from the mixer and using a spatula, fold in the flour and walnuts till just incorporated.
Pour the batter into prepared pan. Level batter out with a
knife or spatula. Place in the oven and bake 40-55 minutes,
or until and inserted toothpick comes out clean.
Cool completely and remove from the pan. Cut into wedges
and serve topped with whipped cream..
NOTES
This simple, dense cake goes well with coffee or tea.
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