Pasta con le Spuntature (oven roasted pork ribs with tomato sauce)

Could there be anything easier to prepare for Sunday lunch?  A popular dish in south central Italy,  the ribs are wrapped tightly and  precooked overnight in a low, slow oven.  After a few minutes on broil, the ribs are left to cool.  In the time it takes to saute some shallot and garlic, the ribs can be shredded.   Reserve some of your bones to place in your sauce.  Remove the bones before serving.  
Begin this recipe the night before.   
Preheat your oven to bake/ 250F.
Salt and pepper your ribs liberally.  Lay them on several sheets of foil and wrap tightly. 
Place in the oven for approximately 5-6 hours.  This is very dependent on the size of your ribs. Make your calculation by estimating a pound an hour at this temperature. 
I actually set my alarm at 5am to remove them from the oven.
I left them to cool for an an hour or two before opening the wrapper and broiling them for 4-5 minutes.  
Ingredients: One 5 pound rack of ribs.  I like to use St. Louis style as they are not to big nor are they to small. 
About 3-4 teaspoons of salt
3 teaspoons of pepper
foil
3 tablespoons olive oil
One large shallot
2 cloves of garlic diced
One can of crushed tomato's (28 ounce can)
One cup of water
Once cup of white wine
1/4 cup of milk
Fresh basil (about a handful)
Method:
Shred and pull apart your cooled ribs (if you prefer to use beef ribs, you can).

Place several tablespoons of olive oil into a large casseruola (large pan with tall sides, enough to accommodate your ingredients).
Heat your oil and saute your shallot and garlic

 Add your meat to your pan and mix until fragrant.   Remember, your meat is precooked, so it doesn't need to cook to long.

 Add your can tomato, water, wine, milk and mix.

 Cook for about 45 minutes or until a ring forms around the inside edge of the pan.

 Let your sauce rest.  It's very forgiving.   It can sit several hours and can be reheated.   Cook your favorite pasta and reserve about 1/4 cup of the starchy cooking water.   Add it to your sauce, right before your pasta is ready.

 Cook until al dente. 
Drain and serve and don't forget the Parmigiano Reggiano cheese.   Buon Appetito!

 

Beef rolls stuffed with spinach and Provolone cheese (Involtini/Braciole)

When these beef rolls or Braciole, started showing up in markets at such a  ridiculous price, I felt the overwhelming desire to share with you a little secret.   They are incredibly easy to make.  They can also be made a day ahead.   Once they're assembled, a little olive oil and white wine is all you need to make a delicious dish.  Don't forget to remove the string before serving.   Once cooked, your rolls will hold together nicely, regardless of the string.   Buon Appetito!
Ingredients:

 

Ingredients:

2 pounds London broil (look for a good piece of beef with plenty of marbling). 
3 teaspoons of salt (plus a little more for the plates)
2 teaspoons of pepper  
1/2 pound provolone cheese sliced thin
Several cups of spinach/ washed/dried
One large skillet
3 tablespoons of olive oil plus more for drizzling. 
1 cup of white wine
String
 
 Assembly:
1.  Pound your slices of beef as thin you can with a mallet and some wax paper. 
2.  If the pieces are large cut them in equal 4 inch pieces.   You will need about that size to stuff and roll your braciole.
3.  Lay your meat flat.  Salt and pepper your beef slices on both sides and set aside. 
4.  Take one slice, lay flat, add your slice of Provolone and handful of spinach.
5.  Carefully roll your braciole as tight as you can.   Hold on to one end and tie with some string.   Tie again in the middle, then on each end.  If you prefer to use a toothpick you can.   The problem with this is that they can be dangerous, if one forgets to remove it before eating.  I don't like to use them.

 Don't worry if they are not perfect. They are very forgiving.

You should have a good pile.  About 2 each per person.  2 pounds should serve 4 people quite well.
Heat your olive oil in a large skillet enough to accommodate all the beef rolls.   (Medium high)
Place them carefully in the hot pan and cook just for a few minutes on each side.  Place about a cup of white wine in the pan over the rolls and let the wine evaporate.  This should take a few minutes.  When the rolls are good and brown and the cheese begins to ooze out of the rolls, place a cover quickly on the pan for about 5 minutes.  Turn the heat off and roll the pan around.   Remove the pan from the heat and set aside to cool.   Be sure and serve plenty of bread for the sauce.   Spoon the sauce over the beef rolls before serving.  Buon Appetito!

 

Spezzatino (Italian Beef Stew)

This is a very rustic and delicious dish, normally served in the winter in Italy. It goes an incredibly long way, feeding many if you like.  I planned to be home most of the day, Holiday decorating.  I decided early on that this dish was going to be the best way to end my day.  I had some stew meat in my freezer that needed to be used and some good Organic Vegetables left in the refrigerator.  It was so wonderful to smell this cooking all morning.  Beef stew is so good re-heated.  When I got home from late afternoon grocery shopping, all I had to do was warm the plates, and heat the stew just  a little bit, some crusty bread and serve. 

Ingredients: four 4 people

2 pounds of beef chuck roast cut in small 1 inch pieces

One stalk of celery diced.

3 large carrots diced

1/2 Spanish onion diced

2 cloves garlic diced

about 8 small red potatoes cubed

3 turnips cubed (optional, from the broccoli rabe family)

one teaspoon of tomato paste

One cup of white wine

A dutch oven  with a secure lid

3 tablespoons of olive oil/ one tablespoon vegetable oil

2 teaspoons of salt

one teaspoon of pepper.

One handful fresh parsley/ or/ one teaspoon dried parsley

7-8 cups of water or you can use vegetable stock. 

(I always use water)

Heat your oil in the bottom of your dutch Oven. Add your beef,  one teaspoon of salt, pepper and brown.  Let the fat bubble away.  Add your white wine and let reduce again until all that is left is your beef in the pan.  Remove your beef and set aside.   Add your onion and garlic and saute until fragrant. Add your teaspoon of tomato paste and mix into the oil.  Add your carrot and celery. Add your potatoes and mix. Add your cut up turnips if you like (optional).  Remember the more goodness you put into your stew, the more flavor you will get out of it.   Keep mixing until your vegetables are well heated.  At this point return your beef to the pan.  Add another teaspoon of salt.  Give it a mix. Add your water and stock to the pan.  Make sure your vegetables  and beef is covered by at least one inch of liquid. Sprinkle in a handful of fresh parsley.  If it's not available, a teaspoon of dried will do fine.  Place your lid on.   When your stew begins to boil, set it to simmer and place the lid ajar.  It needs to cook slowly for 2 - 2 and 1/2 hours.  Your liquid will reduce by at least a 1/3. If you are making this in advance of the day, set it aside to rest.  This dish is so much better well rested and re-heated some. The flavors intensify as they have a chance to come together.   Serve in bowls with some of the reserved liquid and lots of Crusty bread.  A wonderful glass of good Chianti and dinner is served!  Buon Appetito.

Special note:  If you see your liquid has reduced to much, it is fine to add some more liquid to your stew as it continues to cook.  Do not worry, just make sure your heat is set to simmer and let it evaporate again.

Pork Chops alla Pizzaiola

This light sauce cooks up in a hurry.  How could this sauce have so much flavor?  The pork chops here are browned and caramelized ahead and set aside.   Shallot and garlic is added to the pan along with some additional tablespoons of olive oil.   Tomatoes are cooked on a slow simmer until it begins to stick to the pan.   Pork chops are returned and the sauce spooned over the meat to finish off the cooking.  The lovely sauce is a nice addition to pasta.   I served the pasta ahead of the meat as a first course.   If you prefer to use beef, go right ahead.  My mother would make this with thin beef slices.   My father was never a fan of pork.  On occasion, I like to use thin rib eyes.  Fat adds flavor. Be sure and have your butcher not trim the meat to much.  Buon Appetito! 
Ingredients:  4 people
4 center cut pork chops about 1 inch thick
3 teaspoons salt
2 teaspoons black pepper
3 tablespoons of olive oil
2 shallots diced (about 1/2 cup) 
One clove of garlic diced
1 can of crushed tomatoes  14 ounce
1/2 cup white wine
3 tablespoons milk 
One large skillet
About 12 ounces of pasta
Pasta pot with 4 quarts of water and 2 tablespoons of salt brought to a boil
Method:  In a large skillet (enough to accommodating the meat and sauce),  heat your oil.
 Salt and pepper your meat on both sides.  Slip the meat into the hot skillet.   Brown for about 4 minutes on each side on medium high
When they are nice and browned, place in a plate to rest.   Do not worry that they are not cooked thoroughly, they will have a chance later.
Add some additional oil (about a tablespoon or so), and add your shallots.  Cook until fragrant.

Add your crushed tomatoes,  1/2 cup white wine, your milk and bring to a steady simmer.   Add a teaspoon of salt and black pepper and some fresh basil.  Keep cooking for 10 minutes on a slow simmer.  You will notice your tomato sauce reducing and almost sticking to the pan.   Add your meat to the pan, and cook for for an additional 5 minutes on each side.  Remember, your chops are thick and require extra cooking time.  If your meat begins to stick, add about 1/4 cup water and let reduce some again.  The addition of water is optional.  Just keep an eye on it while cooking.  Turn the heat off and set aside.  Remove the meat from the sauce and let it rest.  

 Look what I found in my sauce.   Made with love.   It's amazing what things can happen when you let your food rest. 

I decided to mix my sauce up with some pasta and serve it as a first course.  Add some Parmigiano Reggiano cheese if you like. 

 You will be surprised how much flavor your pasta will have. 
You may not have room for the meat, but you will have dinner for tomorrow.  We ate everything.
  Buon Appetito!

Fagiolini Saltati in Padella (String beans,tossed, skillet style)

I love creating a stir on my Facebook page.  Who knew string beans would create such excitement?  We are always excited about String beans in my house.

This is what happens when you find a bag of blanched string beans in your freezer.   Don't worry, in my freezer, they haven't been there long.  I had a few grape tomatoes in my basket to use up and there is always garlic around en.this kitchen.    This dish is also called   "Saltati in padella" or tossed in the skillet, referring to a quick toss or two and they are ready.  It's the perfect side dish for any meat.  

Keep things as simple as possible.

Ingredients: 

3 tablespoons of good olive oil

large skillet to accommodate your beans

One pound Blanched string Beans (If they are coming out of your freezer, give them a quick rinse under cold running water, to restore them to room temperature).

One teaspoon or so of salt  (to taste)

3 or four cloves of smashed garlic (Use the end of spoon to smash it if you don't want to use the palm of your hand).

10 grape tomato's rinsed and split.  

1/2 cup  white wine (Pinot Grigio)

pepper (black and a pinch of red) Optional

Method:

Heat your oil in your skillet to medium heat.  Add your smashed garlic cloves and with a wooden spoon, move them about the pan.

When your garlic is fragrant, add your tomatoes.  Smash them some with the back of your spoon.   After about a minute or so, add your beans, salt and cook for about 5 minutes or so.  Add your wine and keep cooking 5 minutes more or until your liquid has evaporated.   This may take a little longer depending on your experience.  I like them to stick to the pan just a little bit.  Turn off the heat.

 

Place in a bowl  with some fresh Basil and serve.   Look for your green beans to lose some of their bright color and soften.  This is an indication that they are cooked.  The addition of basil and white wine turns a bland bean into a sweet dish.  Enjoy and as always,   Buon Appetito!

Baked chicken with Bread stuffing (Pollo Ripieno con pane al forno)

Truth be told, I have been in a cooking funk lately.   Perhaps it's the hectic everyday schedule called life, or just not feeling inspired.   Today, it's about baking a chicken.  Not just any chicken, but an antibiotic free chicken from Whole Foods. Given the investment in possible perfection, I thought about a wonderful bread stuffing to go literally alongside.   Don't get me wrong, I have nothing against stuffing the bird.  I am not one of those people who thinks everything is going to kill me.   I have survived this long haven't I?  Instead, I was more focused on the possible result.   I didn't want a soggy mess of stuffing.   I wanted to maintain the crispy bread some, along with adding fabulous flavor.  I started with an herbed sofritto in one large pan that could accommodate everything.   I wasn't disappointed.  You won't be either.   At least I hope not.   Buon Appetito!
Ingredients:  One 5 pound roaster, cleaned, dried, inside and out.
One food processor
3 good stalks of fresh celery, peeled 
1/2 large artisan sweet onion
2 cloves of garlic
3 tablespoon of olive for your pan
2 teaspoons of salt
1 teaspoon of black pepper
2 sprigs of Rosemary (discard the woodsy stems)
5 leaves of sage
2 sprigs of thyme (stems discarded), leaves only
4 cups of good, fresh,  Baguette bread cubed, or Focaccia bread cubed (plain)
One cup of dry white wine
Method: 
Pre heat your oven to bake 375F degrees

In a bowl:  Cut and cube your bread and set aside.
Into the food processor, place your celery, onion, sage and rosemary leaves and process until cut up fine
Heat your olive oil in a pan to medium.  Slowly add your minced vegetables and herbs.  Cook for just 3 minutes or so until fragrant, but not golden.   Smash your garlic and add it into the inside of the cavity of the chicken.   Salt and pepper your chicken well and set it in the pan over the vegetables and herbs. Use a spoon to cover your chicken with the herbed paste.     Place your cubed bread around the pan and pour One cup of white wine evenly around the pan.  Toss your bread some gently, but they do not have to be thoroughly coated.   You should have a nice tight fit in the pan. 

 Bake in the oven for 1 hour 45 minutes. 
Remember to let the chicken rest 15 minutes before carving and serving.  Do not be in a hurry.  A good rest affects overall taste.   
Enjoy!!

Let it rest.  I think it's perfection.

 Buon Appetito!