Ida Piemontese Christmas Lunch

 

IDA COOKS CHRISTMAS LUNCH

INSALATA alla RUSSE - VITELLO TONNATO

And LASAGNA

IDA Makes CHRISTMAS LUNCH

In PEIMONTE 

Ragu Napolitan W Gnocchi Recipe

 

ANNA Serves Up Some GNOCCHI

With SMOKED PROVOLA & SALSA

The SALSA is Just The TOMATO SAUCE

From Her RAGU NAPOLETANO

She MIXES it With SMOKED PROVOLA

The MEATS in The RAGU Can Be SERVED AFTERWORDS

As The MAIN COURSE

Or SERVED The NEXT DAY or ANOTHER TIME

ANNA Makes RAGU

RAGU NAPOLETANO with Homemade GNOCCHI

NONNA RECIPES 

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

PASTA CAPONATA ARANCINI RAGU

And MUCH More ...

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The AMALFI COAST ?

POSITANO The AMALFI COAST 

TRAVEL GUIDE - COOKBOOK

With 100 REGIONAL NEAPOLITAN RECIPES

And BEST TRAVEL INFO & TIPS

VOTED BEST AMALFI COAST GUIDE BOOK

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ANNA'S GNOCCHI con PROVOLA

ANNA Has Made Her HOMEMADE GNOCCHI & RAGU

She will GET NUMEROUS MEALS From These DISHES

LEARN HOW to COOK NEAPOLITAN

100 RECIPES

Cavatelli with Tomatoes Recipe Ischia

 

CARMELA Making TOMATO SAUCE

ISCHIA

Now These are TOMATOES !!!!

The ISLE of ISCHIA

CAVATELLI with TOMATO SAUCE

ISCHIANA

ISCHIA, ITALY

CARMELA'S CAVATELLI with TOMATO SAUCE

For the sauce :

1 onion 2 tablespoons of extra virgin olive oil 750ml passata salt For the dough :

300g durum wheat flour a pinch of salt 150ml warm water

CARMELA Likes IT !!!

CARMELA Sells Her VEGETABLES

RIGHT OUT of HER HOME

Va BENE !!!

Venetian Duck Ragu Pasta Recipe Venenziana

 

BIGOLI with DUCK RAGU all VENENZIANA

BIGOLI in SALSA

BIGOLI with DUCK RAGU

PASTA with DUCK RAGU

Duck ragu with bigoli is a traditional dish here in Veneto where I live. In fact, if you visit the region you are bound to find it in many restaurants. It is also often cooked by the Venetians on holidays or feast days.

Bigoli looks like a very thick spaghetti and is often eaten with various fat-rich sauces; the most well-known bigoli recipe is with duck ragu. In the past, the traditional recipe for this dish involved cooking the pasta in a fatty broth in which a young duck had been boiled. 

The Venetians then made a sauce with flavored butter and the offal of the duck, which they ate with the bigoli. The duck itself was eaten after.

DUCK RAGU Recipe :

Ingredients :

1 whole Duck

5 Tablespoons Olive Oil, and 1 tablespoons Butter

1 Carrot & 2 Clery Stalks, and 1 small Onion

2 Bay Leaves and I bunch fresh Sage

3 tablespoons Tomato Paste, and 1 cup Tomato Pasta (puree)

3/4 teaspoon Salt, and 3/4 teaspoon ground Black Pepper

3/4 cup dry Red Wine

1 pound fresh Bigoli Pasta, or Spaghetti or Bucatini 

Cut the Duck into 4 pieces, and place on a large baking pan. Season with a little salt and black Pepper. Place in a 350 degree oven and roast for 16 minutes.

Take the Duck out of the oven and pour off excess fat that has rendered out of the duck. You can save the fate to use for roasting potatoes at another time.

Place the duck back in the oven to cook more.

Place the olive oil, carrots, onions, and Celery in a large pot and cook on medium heat for 4 minutes. Sprinkle on a little Salt and Black Pepper, and continue cooking on low heat for 7 minutes.

Add the Tomato Paste to pot and cook on high heat for 4 minutes. Add the wine, and cook on high heat for 7 minutes, until the wine half reduced by half its original volume.

Add the tomato paste and sage and cook on medium heat until the tomatoes start to bubble.

Remove the Duck from the oven after it has cooked for a total of 30 to 35 minutes. Drain the fat off the Duck.

Place the Duck pieces in the pot with the Tomatoes. Cook on low heat for about 1 and 15 minutes. Make you stir the bottom of the pot from time to time with a wooden spoon, to keep the sauce from burning on the bottom.

Remove the Duck from the pot and let it cool for about 15 minutes. Also remove the burn of Sage and Bay Leaves from the pot and discard.

Once the Duck has cooled, remove the meat from the bones. Place the duck meat back into the sauce pot and cook on a very low flame for 20 minutes.

Cook your pasta of choice as the duck is simmering.

Take a half cup of pasta water from the pot and set aside. When the pasta is finished cooking, drain the pasta in a colander. Place the pasta back in the pot it cooked in, add about 2 cups of the Duck Ragu to the pot, with a knob of butter and 1 tablespoon of olive oil and mix. 

Divide the pasta among 4 to 6 plates, in equal portions. Add about 3 tablespoons of the Duck Ragu on top of each portion of pasta and serve.

Serve with grated Prmigiano Reggiano or Grana Padano Cheese on the side.

Enjoy !

RECIPE by Daniel Bellino Zwicke

SUNDAY SAUCE

AMERICA'S FAVORITE ITALIAN COOKBOOK

Daniel Bellino Zwicke

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And WORLDWIDE

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Lasagna Napoletana Recipe Naples

 

MARIA GRAZIA

FRYING the MEATBALLS

LASAGNA NAPOLETANA

With SUGO d POMODORO 

And Little MEATBALLS

FAVORITE ITALIAN DISHES

And SECRET RECIPES

LASAGNA - MEATBALLS

SOUP - PASTA & More ...

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COOKING ITALIAN

 

COOKING ITALIAN

FINEST FOODS & EQUIPMENT & ITALIAN COOKBOOKS

CURATED by BEST SELLING ITALIAN COOKBOOK Author DANIEL BELLINO

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Make BIG NIGHT Timpano Recipe

BIG NIGHT !!!

"The TIMPANO"

Stanley Tucci, Marc Anthony & Tony Shaloub

TIMPANO

Timpano is the Italian pasta dish made famous in the movie Big Night. It’s sort of a refined ziti, which is encased in a shell of pasta, baked, and then unmolded. 

TOMATO SAUCE :

 

3 tablespoons olive oil
1 onion, chopped
2 anchovies (optional)
1/2 cup red wine
5 cloves garlic
One 16-ounce can San Marzano tomatoes, blended, then passed through a sieve
3 large, very ripe tomatoes, cut into quarters, blended, then passed through a sieve
2 teaspoons dried oregano
Pinch salt

Sauté the onion and anchovies in olive oil until the onions are translucent. After 10 minutes add the wine, then allow it to reduce by half. Transfer everything to a blender along with the garlic and purée until smooth, then return everything to the pot. Simmer with the tomatoes (both canned and fresh), oregano, and salt for 3 to 4 hours.

BIG NIGHT TIMPANO

1 oven-safe mold (I used a pot that was 6 inches wide and 4 inches high)
1 pound ricotta
1/4 head escarole, grilled (optional)
1 raw egg
Pinch salt
Pinch chili flakes
4 cups dried pasta (such as penne, ziti, or rigatoni), cooked
Enough cooked pasta sheets to cover your mold and top (wide lasagna sheets can also work) 
1 pound meat such as sausage, pancetta, or meatballs, cut into small pieces
3 to 4 medium boiled eggs, halved (a smaller mold may only be able to fit 3 eggs), plus one egg for an egg wash
1/2 pound mozzarella 

I thought it would be great to stuff the pasta with a ricotta filling instead of mixing everything together like traditional timpano. I grilled some escarole and minced it finely, then added it to ricotta with an egg and seasoned it with salt and chili. This mixture gets piped into each tube of pasta; I used a pastry bag.

Line your mold with pasta sheets, and then begin layering. I started with the ricotta-stuffed pasta, then added a layer of pasta sauce, and tapped the mold against the table. The fewer pockets of air in the timpano, the better its structure will be. 

TIMPANO is Also Called "TIMBALLO"

MAKE a TIMBALLO

And OTHER SECRET RECIPES

FAVORITE ITALIAN DISHES

And SECRET RECIPES

DANIEL BELLINO Z 

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Nonna Pasta with Meatballs Recipe

 

NONNA MARIETTA

Making MEATBALLS

PASTA with MEATBALLS & SAUSAGE

NONNA MARIETTA

PASTA with MEATBALLS

POSITANO The AMLFI COAST

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With 100 REGIONAL RECIPES

DANIEL BELLINO "Z"

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