eft needed to pair with Batali's stewed sausages.
heat oil in heavy large pot over medium heat.
Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is ...
Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using ...
In a 12- to 14-inch saute pan, heat 2 tablespoons sweet butter and virgin olive oil until, melted together. Add onion and cook over medium heat until soft and not yet browned.
Add apples and rice and cook about 3 to 4 minutes, until rice has acquired a pearly opaque quality.
Add the wine and simmer until evaporated.
Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the top of the rice.
Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 ...
Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1\" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend.
Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, ...
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and saute until soft and translucent, about 8 to 10 minutes. Add the jalapenos and saute for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside.
Drop the pasta into the boiling water and ...
Make the Tomato Sauce:.
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Put Together the Eggplant Parmigiana:.< ...
Preheat an oven to 400\u00b0. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside.
In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt ...
Preheat oven to 350\u00b0F and oil a 9-inch round cake pan.
Remove zest from all oranges and juice from one. Set fruit aside for another use.
In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes).
Slowly add sugar while continuing to mix (about 2 more minutes).
Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute.
In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just ...
Preheat a gas grill or prepare a fire in a gas grill.
Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle ...
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch saute pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
Cook the spaghetti in the boiling water until just al dente. Scoop out 1/4 cup of the pasta cooking water and set aside. Drain the pasta.
Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, ...
saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
add the thyme and carrot and cook 5 minutes more.
add the tomatoes.
bring to a boil, lower the heat and simmer for 30 minutes.
season with salt to taste.
serve immediately.
the sauce may br refrigerated for up to one week or frozen for up to 6 months.
Preheat oven to 425 degrees F.
Bring water to a boil in a large pot and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs. It should be too firm to eat.
Drain and rinse under cold water until cool. Drain and put in a large bowl.
Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown (5 minutes).
Add mushrooms and cook until they have given off their water and it has evaporated (8 to 10 minutes).
Add wine, spaghetti sauce, butter and salt and ...
To assemble the lasagna:
Divide the pasta dough into 3 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured work surface to dry for 10 minutes. cut the pasta into 10\" x 5\" strips and cover with a damp kitchen towel.
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Set up an ice bath next to the stovetop, and add the oil. Cook the noodles, 6 to 7 at a time, in the boiling water until tender, about 1 minute. Transfer to the ice bath to cool, then ...
Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
Bake, covered, until ...
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet ...
Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc).
Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your ...
Preheat the oven to 375 degrees
Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, 10 to 12 minutes per batch. Remove the shanks and set them aside.
Add the onions, garlic, carrots, and leeks to the pot and cook until softened, 8-10 minutes. Use only the white and light green parts of the Leaks only, trimmed, halved lengthwise, cut ...
Trim the broccolini into long stalks and bring a large pot water to a boil.
Meanwhile, heat the olive oil in a large saute pan over medium-low heat.
Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant.
While the garlic and anchovies cook, plunge the trimmed broccolini into the boiling water and cook for 1 minute.
Drain the broccolini well and add it to the pan with the garlic and anchovies.
Cook the broccolini over low heat until tender, about 10 to 12 minutes.
Remove ...
Preheat a gas grill or prepare a fire in a charcoal grill.
In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside.
Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut ...