Tag Archives: tomatoes

BRAISED LAMB SHANK

by carlina

Ingredients:
1 onion
2 carrots
2 celery stalks
4 garlic cloves
6 oz tomato paste
1 cup red wine
1 tbsp rosemary chopped
1 bay leaf
1 tbsp thyme
4 lamb shanks

Preparation:

Brown lamb shanks on the stove top in olive oil for 5 minutes.

Chop onion, carrots, celery and garlic in a food processor and add to pan with lamb shanks. Allow to cook for 20 minutes, turning the lamb shank over and stirring every 5 mins.

Add tomato paste and cook an additional 5 minutes.

Next add wine, rosemary, thyme and bay leaf and allow to cook for another 5 minutes.

Finally, add 3-4 cups of water to submerge lamb shanks. Cook for 2 hours over med-low heat stirring often until liquid is reduced to stew-like consistency.

SPEZZATINO (inspired by Mimma)

by carlina

Ingredients:

2lbs round boneless stewing beef
1 onion
1 can of chunky tomatoes
red wine
2 carrots finely chopped
2 celery stalks finely chopped
salt
1 potato (optional)
1 carrot sliced (optional)

Preparation:

Chop onion and saute until translucent. Add carrots and celery and cook another 5 minutes.

Add beef to pan and cook for 5 – 10 minutes.

Next, add 1 cup of red wine and stir. Once wine has cooked down add can of tomatoes.

Cook stew covered for 1.5 hours on medium-low flame.

CAPONATA

by carlina

caponata1.jpg

Ingredients:

1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves

Preparation:
In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.

To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes.

Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl.

Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.

Makes 4 servings.

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Photography by Nyaa Birdies-Perch

WILD BOAR RAGU

by carlina

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Ingredients:

1 large Spanish onion (chopped)
2 tablespoons olive oil
2 pounds boneless wild boar meat (cut for stew)
1 can chopped tomatoes
3 bay leaves
1 cup red wine
5 cloves garlic, crushed
3 dried chili peppers (crushed)
1 cinnamon stick
5 cloves
3 sun-dried tomatoes
3 anchovies or 1 teaspoon anchovy paste
Fresh or dried oregano, basil, and sage
1 tablespoon red wine vinegar
Salt and black pepper to taste
Pasta (pappardelle or fettuccine)
Grated pecorino cheese (Parmigiano is an acceptable substitute, but pecorino, being sheep cheese, complements game)

Preparation:

In a large cast-iron pot, sauté the onion in olive oil until translucent. Add the boar meat and brown. (That is, cook the meat over high heat, turning frequently, just until it’s cooked on the outside.)

Add the canned tomatoes, the bay leaves and the wine.

Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.

Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours — or longer if possible. The longer you simmer this, the more tender the meat will become. The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. Take out the cinnamon stick and bay leaves before serving.

Serve over the pasta and top with grated cheese. Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo.

from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands

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Photography by Roboppy

ORZO SALAD

by carlina

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Ingredients:
  • 4 cups chicken broth
  • 1 1/2 cups orzo
  • 1/2 cups red grape tomatoes, halved
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • About 3/4 cup Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper

Preparation:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil

Preparation:

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Serves 6.

Adapted from Giadia De Laurentis/Food Network

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Photography by Kodamakitty

MEDITERRANEAN PASTA SALAD with OLIVES and CAPERS

by carlina

penne-pasta-salad.jpg

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 3 cups diced seeded plum tomatoes
  • 2 cups chopped fresh fennel (about 1 medium bulb)
  • 1 cup chopped fresh basil
  • 6 green onions, chopped
  • 1/2 cup chopped pitted Kalamata olives
  • 1/4 cup drained capers
  • 16 ounces penne pasta

Preparation:

Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.

Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.

Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

Makes 12 servings.

From Bon Appétit July 2003

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Photography by Nettsu