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11.24.2013

Ragù in Bianco - My Style

Sometimes you want tagliatelle al ragù but without the tomato! or at least at my house we sometimes do!
I really have no set recipe, it all depends on what I happen to have on hand... today it went something like this
1 pork chop
1 slice tender lean beef
1 small carrot
a few mushrooms
fresh parsley
1 clove of garlic, 1 small onion
Put a large pot of water on to boil.

Finely chop carrot and garlic. You can also chop the onion, but I just cut it in half and add it to the "soffritto" for the flavor.
Sauté over medium heat in a couple of tablespoons of extra virgin olive oil
While the vegetables are sauteing, finely chop the mushrooms and parsley.
Clean most of the fat and bone from the pork chop and then coarsely chop the pork chop and the slice of beef. If you have a meat grinder and you don't mind washing it afterwards, you can use it to coarsely grind the meat.
Add the meat to the pan with the vegetables and lightly brown. Then add the mushrooms and continue to stir and saute. Add salt and pepper to taste.

Now add the parsley and a small glass of a dry white wine.
Lower the heat and cover. Allow to simmer for 5 minutes or so.
By now, the water should be boiling. Add salt to the water and cook your pasta. I used fresh tagliatelle, but this is also delicious with spaghetti or even short macaroni.
 When the pasta is cooked, remove the lid from the pan with the meat and vegetable mix, add another tablespoon of extra virgin olive oil. Drain the pasta and add to the pan with the "white ragù" and toss well.

Top with grated parmigiano cheese and BUON APPETITO!!

11.02.2013

Sausage, peppers and pasta!

Sausage, peppers and pasta!
(makes 2 servings)

This was today's experiment in the kitchen! My fridge has the end of the week blues, so the choices were few! I had a couple of links of sausage, a red pepper and some Fontal cheese (any mild, melting cheese will do) and grated parmigiano cheese. Here is what I did:

Wash pepper, remove stem and seeds, cut into 1/2" dice, peel 2 cloves of garlic, remove 2 small sausages from their casing, finely chop a handful of fresh parsley leaves, coarsely grate a 2" cube of Fontal (a mild Colby or Swiss will do), 1/4" freshly grated parmigiano cheese,  4 to 6 oz small pasta.

Put a large pot of water on to boil for the past. Put about 1 T extra virgin olive oil in  a large non stick frying pan, add garlic and diced peppers, saute over medium heat, stirring frequently, until the peppers soften (about 10 min); add the sausage links and break them up with a wooden spoon as they saute, when the sausage is browned you can add a splash of white wine if you like. By now the water is boiling, salt the water and put the pasta in to cook. Remove the pasta when it is "al dente", strain and add to the frying pan with the sausage and peppers, add 1 T extra virgin olive oil, chopped parsley and grated cheese. Turn the heat up to high and toss the pasta with the sausage and pepper mix until cheese melts. That's it! Buon appetito!