Classic Italian Dishes

[Clove]

Ragu Bolognese

This might be the most hotly debated recipe in all of Emilia Romagna.
"There are NO tomatoes in Classic Ragu Bolognese!", "There HAS TO BE chicken livers in Ragu Bolognese". "You NEVER use celery in......"
Anyway, here's how I learned it in Modena by the Simili sisters.

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 tablespoons butter
• 2 medium onions, finely chopped
• 4 stalks celery, finely chopped
• 1 carrot, scraped and finely chopped
• 5 cloves garlic, sliced
• 1 pound veal, ground
• 1 pound pork, ground
• 1/2 pound beef, ground
• 1/4 pound pancetta, ground
• 1 (16-ounce) can whole peeled San Marzano (DOP) tomatoes, crushed by hand, with the juices
• 1/2 cup milk
• 1 cup dry white wine
• 2 cups chicken stock
• Salt and pepper

Method
In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat.
Add onion, celery, carrot and garlic and sweat over medium heat until vegetables are translucent.
Add veal, pork, beef and pancetta and stir into vegetables.
Brown over high heat, stirring to keep meat from sticking together.
This should take 15 to 20 minutes.
Add tomatoes and simmer 15 minutes.
Add the milk and simmer until reduced to nothing, about 10 minutes.
Add the wine and stock, bring to a boil, lower the heat and simmer over for 2 to 2 1/2 hours.
Season with salt and pepper to taste and remove from heat.

Yield: 6 1/2 cups

[Clove]

Crostini Toscana

Classic Tuscan Crostini from Trattoria La Nina just outside of Montecatini on a hilltop village called Montecarlo (in Tuscany).

Ingredients:

• 3 Tbs extra-virgin olive oil
• 1 medium red onion, diced
• 2 Tbs capers, rinsed and drained
• 2 anchovy fillets, diced
• 1/2 pound chicken livers
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper
• 2 Tbs tomato paste
• 1 C parsley leaves, chopped
• 1 crusty baguette, cut into 1 inch thick rounds - lightly toasted on one side.

Method:

In a skillet, heat olive oil over medium heat.
Add the onion, capers, and anchovy, and cook until the mixture is golden brown and the anchovies almost dissolve, about 10 minutes.
Add the chicken livers and sauté until lightly browned, about 5 minutes.
Add the tomato paste and sauté over medium high heat for 3 or 4 minutes.
Add the balsamic vinegar. Let the mixture boil.
Lower the heat and let the mixture simmer for 15 minutes.
Season, to taste, with salt and pepper. Remove from the heat.
Mash the mixture so that it is more smooth than lumpy, but not a paste.
Add the parsley and mix through.

Spread the liver mixture over the toasted side of the baguette slices and serve.

[CM]

Regarding the Ragu Bolognese:

This looks like an excellent sauce, but if I were to make it I'd leave out the milk! It's actually very much like what I normally make as pasta sauce (probably with less meat and possibly some small pork chunks on a normal basis). And I might use more garlic, some fresh oregano leaves, thyme leaves and of course, fresh minced basil. I might use Marsala wine, and prosciutto skins (or a bone if I could get it), chopped/lardoons of prosciutto or pancetta to start it off with. Sometimes I add a few artichokes to pasta sauce for a wonderful flavor.

Another trick I use for sauce and soups, is to begin with flavors, such as onions, garlic, etc., at the start - then an hour later (or about a half hour before serving) I'll add more of the same. The first batch of onions have dissolved into the sauce/soup, and this second batch of ingredients will add another layer of flavor, and some texture, too.

Thanks for sharing!

[Clove]

CM

You can change this sauce anyway you like. You will find that the constant in most traditional Ragu Bolognese is the milk addition.
This is not the wet meat sauce that most of us are used to from the Italian American kitchens / restaurants.
This sauce is relatively dry and very much about the meats. As a matter of language fact "ragu" means "meat sauce" in Italian.
Herb additions and garlic are fine but rarely used for this sauce in Emila-Romagna.
I suggest that you try it close to "as written" before you personalize. That way you'll get and idea of what the true baseline of the sauce should be. Then go "crazy".
Aren't you glad we don't have food police?

[Clove]

Beef Short Ribs Braised in Red Wine – Costolettine di Manzo Brasate


Ingredients:

• 1 bottle dry red wine (Barolo)
• 4 cups of chicken stock (canned reduced-sodium chicken broth
• ½ cup dried porcini mushrooms
• 6 pounds beef short ribs, cut into 5 – 6 ounce pieces
• Salt
• Fresh ground black pepper
• ¼ cup vegetable oil
• 2 large onions, chopped (about 3 cups
• ¼ cup minced pancetta
• 1 ½ cups grated carrot
• 2 sprigs fresh rosemary
• 4 fresh or dried bay leaves
• 6 whole cloves
• 1/3 cup tomato paste
• 2 cups crushed Italian San Marzano plum tomatoes and their liquid
  
  

Method:
Bring the wine to a boil in a medium saucepan. Lower the heat so the wine is boiling gently and cook until the wine is reduced to 1 cup. Set aside.

Bring chicken stock to a boil.
Pour 1 cup of the hot stock over the mushrooms in a small, heatproof bowl. Let stand until softened, about 20 minutes
Drain the mushrooms through cheesecloth or coffee filter; reserve the soaking liquid.
Rinse the mushrooms briefly to remove any grit. Chop the mushrooms coarsely and set them aside.

Season the ribs with salt and pepper
Heat the oil in a large braising pan over medium heat. Place as short rib pieces into the pan in a single layer. Cook, turning as necessary, until evenly and well browned on all sides. Remove them to a plate and repeat with the remaining ribs. Adjust the heat as the ribs cook, so that they do not burn.

Pour off all but about 1 tablespoons of the fat from the pan.
Stir in the onions and pancetta and cook, stirring, until the onions are lightly browned, about 5 minutes.
Stir in the chopped mushrooms and the carrot, rosemary, bay leaves, and cloves. Season lightly with salt and pepper, and cook until the carrot is wilted, about 2 minutes.
Add the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, 2 minutes. Pour in the reduced wine and the crushed tomatoes and tuck the browned short ribs into the pan.
Pour enough of the remaining chicken stock to just cover the ribs. Bring to a boil.
Lower the heat so the liquid is at a rapid simmer.
Cook, adding the remaining stock a little at a time as necessary to keep the ribs covered, until the ribs are tender and just about to fall off the bone, 2 1/2 to 3 hours.
Taste the cooking liquid from time and add salt as necessary.

Pick out the ribs from the sauce, carefully so as to prevent the bone from falling out, and set them on a baking sheet.
Strain, pushing the liquid through with the back of the ladle, through a strainer placed over a bowl.
Discard the solids and return the liquid to the pan.

[Clove]

Butternut Squash Lasagne

Ingredients

• 1 tablespoon olive oil
• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup water
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Pinch nutmeg
• 3/4 cup (lightly packed) fresh basil leaves
• 12 lasagne noodles
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan

Method

Preheat oven to 375 F

Pre-boil the lasagne noddles in boiling salted water for 3 minutes. Remove and place in ice bath.

Heat the oil in a heavy large skillet over medium-high heat.
Add the squash and toss to coat.
Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.
Cool slightly and then transfer the squash to a food processor. Blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute.
Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly.
Transfer half of the sauce to a blender.
Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish.
Spread 3/4 cup of the sauce over the prepared baking dish.
Arrange 3 lasagne noodles on the bottom of the pan.
Spread 1/3 of the squash puree over the noodles.
Sprinkle with 1/2 cup of mozzarella cheese.
Drizzle 1/2 cup of sauce over the noodles.
Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes.
Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna.
Uncover and continue baking until the sauce bubbles and the top is golden, 15 minutes longer.
Let the lasagne stand for 15 minutes before serving.

[Clove]

CARAMELIZED ONION FOCACCIA

Ingredients:

• 2 cups chopped yellow onions
• salt
• freshly ground black pepper
  

For the Dough:

• 1 envelope (1/4-ounce) active dry yeast
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1/4 cup plus 3 tablespoons olive oil
• 1 cup warm water (about 110(F.)
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 3 tablespoons Kosher salt

Method

Preheat the oven to 350°F.
In a large sauté pan, over medium heat, add the oil.
When the oil is hot, add the onions.
Season with salt and pepper.
Sauté until caramelized, about 15 minutes, stirring occasionally.
Remove from the heat and cool completely.

Using an electric mixer with a dough hook or by hand if you prefer, whisk the yeast, sugar, garlic, 2 tablespoons of the olive oil, warm water and caramelized onions together for 2 minutes to dissolve the yeast.
Add the salt and flour.
With the mixer on low, mix until the dough starts to come together.
Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
Grease a mixing bowl with 1 teaspoon of the oil.
Place the dough in the greased bowl and turn once.
Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
Grease a half baking sheet pan (17 x 12) with 2 teaspoons of the oil.
Turn the dough out onto a baking sheet.
Punch the dough down and press the dough out to form the pan.
Brush the dough with remaining 1/4 cup of the olive oil.
Sprinkle the dough with kosher salt and coarse black pepper.
Lightly cover the pan with plastic wrap and let the dough rest for 1 hour.
Bake the dough for 30-35 minutes or until the dough is golden brown.
Slice the bread into individual pieces or into sandwich slices.

[Clove]

This one is also "authentic" and bears certain similarities with the one above but is very different tasting but with many of the same base taste notes.
Either of the two recipes will create a great Lasagne Verdi al Forno.

Ragu Bolognese


Ingredients

• 1/4 C Extra Virgin Olive Oil
• 1 small yellow onion, peeled and minced
• 1 rib of celery, minced
• 1/2 medium carrot, peeled and minced
• 2 to 2 slices Prosciutto di Parma (about 3 oz) finely chopped
• 2 chicken liver (about 3 oz) finely chopped
• 1 1/2 lb ground beef shoulder
• Salt and freshly ground pepper
• 1/2 C of dry white wine
• 1 C Whole milk, hot
• 1 C Beef broth
• 1 20oz can of San Marzano (DOP) tomatoes, pureed

Method

Heat oil in a large, deep, heavy pot over medium-high heat.
Add onions and sauté until soft and translucent but NOT browned, 4 to 5 minutes
Add celery and carrot and cook 3 minutes more.
Add Prosciutto, chicken livers and cook, stirring with a wooden spoon until meat is cooked through but still a little pink.
Add ground beef to pot and season with salt and pepper.
Break up the meat, stirring constantly until the meat is cooked through but still a little pink about 5 minutes more. Do not fry or brown the meat.
Stir in the wine and cook until it evaporated, about 3 minutes.
Reduce heat to medium and add the hot milk.
Cook, stirring occasionally, until the milk has mostly evaporated.
Heat broth and tomatoes together in a small sauce pan over medium-high heat until hot.
Add the broth - tomato mixture to the pot and reduce the heat to a simmer.
Simmer for 2 1/2 hours, stirring occasionally.
Season to taste with salt and pepper.

[Clove]

Now that I've given you one of 3 ingredients for classic Lasagne al Forno alla Bolognese, here is the next key ingredient.
NO it's not ricotta, like many Italian-Americans use, it is Balsamella (Bechamel).

Balsamella

Ingredients

3 Tbs butter, unsalted
4 Tbs Flour, sifted
2 C Milk, heated
Salt and pepper
Pinch of freshly grated nutmeg

Method

Melt butter in a heavy medium sauce over medium-low heat
Add Flour and whisk for 1 1/2 minutes, do not allow to brown.
Gradually add the hot milk, whisking constantly.
Season with salt, pepper and nutmeg
Cooking and stir until the sauce is as think as heavy cream (liquidly but with some viscosity), about 15 minutes.

[Clove]

Traditionally made with green (spinach) noodles, but can be made with regular egg noodles or store bought noodles or even boxed dried noodles too.

Lasagne al Forno alla Bolognese

Ingredients

2 Tbs Extra Virgin Olive Oil
Salt
Lasagne Noodles
5 C Ragu Bolognese (previously posted)
1 C Parmigiano-Reggiano cheese, freshly grated
2 C Balsamella (previously posted)

Method

Preheat oven to 450F
Lightly oil a 9"x12" baking pan
Pre-cook past for 30 seconds (fresh pasta) or 3 minutes (dried pasta), them plunge in ice bath.
When the noodles are cool, remove them and blot them dry on dish towels.
Line the bottom of the baking pan with a layer of pasta, trim the pasta to fit the pan in one even layer. Patch if necessary.
Spread 1 C of ragu evenly over the noddles
Sprinkle lightly with Parmigiano-Reggiano.
Add another layer of noodles
Spread Balsamella evenly over the noodles
Sprinkle lightly with Parmigiano-Reggiano.
Repeat until you have 3 layers of ragu and 2 layers of Balsamella
End with the 3rd layer of ragu and Parmigiano-Reggiano .
(reserve any left over ragu for another time)
Bake in the top 3rd of the oven for 10 minutes
Turn oven up to 500F and cook until the Lasagne is bubbling around the edges and browned on top, about 5 to 7 minutes more.
DO NOT OVER COOK!
Allow to rest for at least 10 minutes (or longer) before cutting and serving.