Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, bolognesa, bolognese, course, italian, lasagna, lasagne, main, meat, pasta, pork, ragu, sauce | No Comments »
Bolognese sauce: cut pork and beef into cubes and the pancetta into thin strands. Chop the carrots, celery and onion. In a pan, brown the meat in olive oil. Do it in batches so as not to overload the pan. Drain the excess fat and set aside. In the same pan, add the chopped vegetables until soft. Add the thyme, rosemary and wine. Let wine reduce to a quarter, then return the meat, tomatoes and enough water to cover the meat. Cook over a very low heat or inside the oven at 150C, lid on, for around 2h30min. The sauce is ready when it’s thick and the meat is falling apart. Béchamel sauce: mix the soft butter and flour to form a paste and chill. Heat the milk in a saucepan and add the butter+flour. Stir until melted, boil until thickened and season. Cook the lasagna sheets according to the manufacturer’s instructions and assemble:in a greased ovenproof dish, line at least 3 layers of noodles, bolognese sauce, béchamel and sprinkle each with parmesan. Bake until golden in a 200C/375F oven.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, course, goat, italian, lasagna, lasagne, main, nut, nuts, pasta, pignoli, pine, ricotta, spinach | No Comments »
If using dry lasagne sheets, cook them according to the manufacturer’s instructions. Stir-fry the chopped onion in a heavy based frying pan until soft. Add the garlic and, quickly, the spinach. Toss and let it steam. Season with salt and pepper and set aside. Crumble the ricotta with a fork and grate the goat cheese. Toast the pine nuts, tossing them in a dry pan. In a greased ovenproof dish, line layers of noodles, spinach, crumbled ricotta and grated goat cheese, seasoning with a bit more salt and pepper. Drizzle each with extra virgin olive oil. Finish with a layer of pasta and cover it with the cheeses. Bake it in a 200C oven until golden on top.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: amatriciana, bacon, bucatini, cheek, course, guanciale, italian, main, pancetta, pecorino, pork, spaghetti, unsmoked | No Comments »
Make superficial cross cuts on one end of the tomatoes. In a saucepan with boiling water, plunge them for 30 seconds and transfer them to a bowl with iced water. Peel. Quarter, discard the seeds and cut into cubes. Cut the guanciale into little cubes and fry them in a pan over medium heat until golden. Transfer them to a bowl, but keep the fat in the pan, into which you can add the chopped onion. Sweat until soft and add the tomatoes, chopped hot pepper and cook for 10 min. Season with salt and pepper. Boil the bucatini in heavily salted water (500ml/100g pasta). Just before serving, add the bacon to the sauce. Strain the pasta and add it to the sauce. Add the pecorino, toss to coat and serve. Drizzle with olive oil.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: basic, course, gnocchi, italian, main, potato, potatoes | No Comments »
Boil the potatoes with the skin on until soft when pierced with a knife. Drain and peel them while still hot (hold them with a tea towel). Mash and pass them through a sieve. Add a pinch of salt and the flour and egg. Knead the dough until smooth and elastic (add a bit more flour if it seems too sticky, but not too much). Cut and shape the dough into long 2cm diameter cylinders. Cut it into 2cm pieces. Lightly roll each gnocchi with the back of a fork, to create little patterns. Boil them in salted water until they rise to the surface.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, basic, beef, bolognesa, bolognese, italian, pancetta, pork, ragu, sauce, sofrito | No Comments »
Cut pork and beef into cubes and the pancetta into thin strands. Chop the carrots, celery and onion. In a pan, brown the meat in olive oil. Do it in batches so as not to overload the pan. Drain the excess fat and set aside. In the same pan, add the chopped vegetables until soft. Add the thyme, rosemary and wine. Let the wine reduce to a quarter, then return the meat, tomatoes and enough water to cover the meat. Cook over a very low heat or inside the oven at 150C, lid on, for around 2h30min. The sauce is ready when it’s thick and the meat is falling apart. Always finish it with a bit of butter, chopped parsley and parmesan before serving.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: butter, course, gnocchi, italian, main, parmesan, pasta, potato, potatoes, spinach | No Comments »
Blanch the spinach in boiling water for 20s and transfer to a bowl with iced water. Drain, squeezing out as much liquid as possible, and chop. Boil the potatoes with the skin on until soft when pierced with a knife (about 25min). Drain and peel them while still hot (hold them with a tea towel). Mash and pass them through a sieve. Add a pinch of salt, the spinach, eggs and flour. Knead the dough until smooth and elastic (add a bit more flour if it seems too sticky, but not too much). Cut and shape the dough into long 2cm diameter cylinders. Cut it into 2cm pieces. Lightly roll each gnocchi with the back of a fork, to create little patterns. Boil them in salted water until they rise to the surface. Drain and, while still hot, mix them in a bowl with the butter, grated parmesan cheese and season with pepper. Toss until the butter and parmesan form a thickened sauce that coats the gnocchi.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: basic, italian, pizza, sauce, tomato | No Comments »
If you are using whole tomatoes, make superficial cross cuts on one end of the tomatoes. In a saucepan with boiling water, plunge them for 30 seconds and transfer to a bowl with iced water. Peel, quarter, discard the seeds and cut into cubes. In a saucepan, sweat the chopped onions in olive oil until softened. Add the crushed garlic and the tomatoes. Bring it to boil, lower the heat and simmer until it thickens. Add the torn or chopped basil and season with salt and pepper. As you’ll notice, all the ingredients, except the tomatoes obviously, are optional. If you want, you can boil only the tomatoes until thickened. Add a bit of sugar if the sauce is too acidic.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: course, gnocchi, gorgonzola, italian, main, potato, potatoes, walnut | No Comments »
Heat the cream in a pan. As it starts to boil, lower the heat and add the crumbled cheese, whisking well until melted and incorporated. Add the walnuts and season with nutmeg and pepper. Drain the cooked gnocchi and toss them into the sauce.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: arrabiat, course, hot, italian, main, pasta, penne, peppers, sauce, tomato | No Comments »
Wash the tomatoes, chop and put them in a saucepan along with the chopped onions, chopped garlic, basil leaves and hot peppers. Bring it all to a boil and simmer until the sauce thickens. You can blend it if you want. Boil the pasta in 5 litres of salted water until al dente. Drain it and add it to the sauce, tossing well to coat.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, course, emmenthal, fontina, fromaggi, italian, main, mozzarella, parmesan, pasta, penne, quattro | No Comments »
In a saucepan, mix the milk, cream and crushed garlic. Bring it to boil, lower the heat and simmer for 15min. Remove the garlic. Meanwhile, start cooking the pasta in boiling salted water. Grate (or chop) all the cheeses separately. When the pasta is still a bit hard in the middle, even before al dente, drain it and add to the milk and cream. Add the butter and parmesan. Now, add the emmenthal, fontina and top it with the mozzarella. Pour the pasta into an ovenproof dish and bake it in a 180C/350F oven until the top is golden. You can also do this dish with tomatoes instead of milk and cream.
