Tag Archives: parmigiano-reggiano

POLPETTONE (Italian meatloaf)

by carlina

polpettone

this is for Tony 🙂

Ingredients:

1lb ground beef
1lb ground turkey
salt qb
3 cups bread (stale french bread works best)
arugula, chopped
5 cloves garlic, chopped
3 oz parmigiano
1.5 cups milk
breadcrumbs

Preparation:

Preheat oven to 400F.

Soak bread in milk until all milk is absorbed.

Then, mix all ingredients except for the breadcrumbs together in a large bowl.

Transfer mixture to parchment paper. Roll paper to form loaf.

Slowly add breadcrumbs (enough to make loaf compact yet soft).

Place loaf in glass baking pan.

Cook in oven about 1.5 hours until golden. Use meat thermometer to check temperature – should be 160+ degrees.

GNUDI or GNUDONI

by carlina

gnudi.jpg

Ingredients:

1 pound loose spinach
12 ounces ricotta
3 eggs
1-1/4 cup flour
Nutmeg
Salt
3 tablespoons Parmigiano-Reggiano

Preparation:

Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely. Place in a large mixing bowl and add ricotta, eggs, parmigiano, and flour. Blend well.

Bring to boil large pot of salted water. Lower to simmer. Season spinach mixture with salt and a generous grating of fresh nutmeg. Form ravioli by using a spoon or using floured hands.

Drop a few at a time into water. They will drop the bottom and then float to the top when done. Let simmer 20-30 seconds.

Remove with slotted spoon or ladle and place in an oven-proof dish until ready to serve. Serve with fresh sage leaves sautéed in butter until crisp.

Pour butter and sage on top of ravioli, toss gently, and serve with parmesan cheese or tomato sauce.

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Photography by Trozbo

CUCUMBER CARPACCIO

by carlina

cucumbers.jpg

Ingredients:

4 small cucumbers (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz)
1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: 4 fresh mint sprigs

Preparation:

Cut cucumber diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on serving plate.

Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over cucumbers.

Whisk together oil and lemon juice in a small bowl, then drizzle over cucumbers. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften cucumbers and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese to taste over cucumbers, then sprinkle with mint.

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Photography by Kim Marius Flakstad

PAPPARDELLE alla LEPRE

by carlina

pappardelle-lepre.jpg

Ingredients:

1 onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
1 small bunch parsley leaves, chopped
3 tablespoons extra virgin olive oil
2 ounces pancetta, cubed
Boned leg meat of 1 rabbit cut into strips
Leaves of 2 sprigs fresh thyme
1 tablespoon flour
1/2 cup red wine
1 cup hot chicken stock
Salt and freshly ground pepper
1 1/4 pounds pappardelle
1 cup Parmigiano-Reggiano, grated

Preparation:

Melt the chopped onion, celery, garlic, and parsley in the olive oil, add the pancetta, and cook for a few minutes. Add the rabbit pieces and the thyme and cook until the rabbit is browned on all sides.

Sprinkle the flour over the rabbit, mix well, cook for another minute, and add the wine, mixing well. Allow the wine to evaporate and add the chicken stock.

Cover and cook over a low flame for about an hour, until the meat is cooked throughout, and the sauce is a nice thick consistency. Add salt and lots of freshly ground pepper.

Cook the pappardelle in a big pan of boiling salted water. Drain, pour the sauce over the pasta and mix in half of the Parmesan. Serve with the remaining cheese at the table.

Serves 6.

From La Taverna Del Pittore, Bolgheri

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Photography by stu spivack

ASPARAGUS and GOAT CHEESE TART

by carlina

asparagus-tart.jpg

Ingredients:

For the pastry

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) chilled unsalted butter, cut into 1-inch pieces
  • 1 to 2 Tbs. ice water

For the filling

  • 1 lb. asparagus, tough ends trimmed, skin peeled
  • 1 Tbs. olive oil
  • Salt, to taste, plus 1/2 tsp.
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Freshly ground pepper, to taste
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. chopped mixed fresh herbs, such as rosemary and thyme
  • 3 oz. goat cheese, crumbled

Preparation:

To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until pea-size crumbs form, 30 to 45 seconds. Add the water 1/2 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together.

Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 9-inch square tart pan. Press the dough into the pan and trim the dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate for at least 30 minutes.

Line the pastry shell with parchment paper and fill with pie weights. Place on a baking sheet and bake until the shell is set, about 20 minutes. Remove the weights and paper and continue baking until the shell is golden, about 5 minutes more. Transfer the pan to a wire rack and let cool completely.

Meanwhile, make the filling: Arrange the asparagus in a single layer on a baking sheet. Toss with the olive oil and season with salt. Roast until tender, about 20 minutes. Let cool completely. Reduce the oven temperature to 375°F.

In a large bowl, whisk together the eggs, milk, cream, Parmigiano-Reggiano cheese, the 1/2 tsp. salt, pepper, nutmeg and herbs. Pour into the cooled tart shell. Sprinkle with two-thirds of the goat cheese. Arrange the asparagus spears lengthwise across the tart in a single layer. Sprinkle with the remaining goat cheese.

Bake until the tart is golden around the edges and a knife inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 5 to 10 minutes before serving. Serve warm or at room temperature. Serves 9.

From Williams-Sonoma Kitchen

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Photography by Stu Spivack

FUSILLI with RAW ZUCCHINI, MASCARPONE and RICOTTA

by carlina

zucchini_fusilli

Ingredients:

  • 2 small very fresh zucchini, trimmed and cut into large chunks
  • 1/4 cup mascarpone cheese
  • 1/4 cup ricotta cheese
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/2 tsp. grated lemon zest
  • 4 fresh basil leaves, chopped
  • Salt and freshly ground white pepper, to taste
  • 1 lb. fusilli
  • 2 Tbs. coarse salt

Preparation:

In a blender or food processor, combine the zucchini, cheeses, lemon zest and basil. Process until a light green paste forms. Season with salt and white pepper. Set aside.

Bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and the coarse salt, stir well and cook until the pasta is al dente (tender but firm to the bite), about 9 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.

Place all of the sauce in a warmed serving bowl and stir in the cooking water. Add the pasta and toss well to coat with the sauce. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001).

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Photography by Bomee