Pipe Rigate & Peas with a Smoky Marinara Sauce

Smoky Marinara Sauce (with smoked pork shank)

A rich and smoky, Sunday sauce to fragrance the entire house and warm the soul. It must simmer for a couple hours to render that smoked, pork shank so its falling-off-the-bone tender. But, go grab a piece of crusty, bread and dunk it before Nonna sees you!

INGREDIENTS:

Sauce with smoked pork shank (braised-tender)

3- 28 ounce cans of San Marzano plum tomatoes

1 smoked pork shank

8 cloves of garlic (pushed through garlic press)
3-4 tablespoons of tomato paste

1/2 cup of heavy cream

1 cup of Dry Cooking Sherry (not Cream)

5-6 hot cherry peppers (roughly chopped) (optional)

2-3 tablespoons of olive oil (not EV)

2 tablespoons of dried basil

7-8 fresh basil leaves (torn)

1 teaspoon of kosher sea salt

1/2 teaspoon of cracked black pepper

Parmigiano Reggiano grated cheese for garnish

PREPARATION:

Coat a large, cast iron,( or heavy bottom Dutch oven,) on low heat with the olive oil and add garlic. Make sure the heat is low, so the garlic does not brown.  This step allows the garlic to infuse the olive oil. Add the smoked, pork shank to the garlic oil and heat for about 5 minutes.

 Add the whole tomatoes (with juices). Turn heat up to medium-high. stir in the tomato paste, chopped hot cherry peppers, dried basil, salt & pepper, and dry Sherry.  Stir thoroughly, cover and allow to simmer on medium heat for at least an hour.  At this point, the sauce already  has a smokiness  imparted from the shank.

After one hour, remove the smoked pork shank with a slotted spoon, and set aside on a cutting board (you will return this to the sauce).  Turn the heat down to low, and with a potato masher, while the pot is still on the heat, smash the whole tomatoes. You may leave some pieces a bit large, if you like. It depends on how chunky you like your sauce.  Also, you may use a "stick blender," if you have one of those.  I do, but I used a potato masher anyway.

At this point, I returned the pork shank to the sauce, because I wanted to render the meat on the shank so tender that it falls off the bone. You may leave it out if you like. Cook the shank in the sauce until it is very tender, then remoeved it from the sauce, once again, to pull the pieces off the bone. Shred the smoked pork pieces and added them back to the sauce. 

Add the heavy cream, torn basil leaves, and about  1/4 cup of Parmigiano Reggiano grated cheese. Simmer for another 5 minutes. Skim off any excess oil on the top of the sauce that may have rendered from the pork shank. 

COOK'S NOTE:  * DO NOT add grated cheese to the sauce until the very end, or it will stick to the bottom of the pot. And, whatever you do, please, no not add sugar to this sauce! The sweetness of the Sherry Wine is the perfect lover for the plum tomatoes. They make magic together! Sugar would only contaminate this sauce*

Ready... Set... Squeal with JOY!!!!!

I am delighted to finally announce that 

The Brooklyn Ragazza~

Cathi Iannone is DaVinci Wine's   

"CULINARY ARTS"

2012 DaVinci Storyteller!!

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Fettuccini with Smoky Sausage Ragu Bolognese

I am a sucker for an old-school Bolognese sauce, so for the sake of variety, I took the classic Bolognese sauce and amplified it's flavor by adding hot Italian sausage. The pairing of sausage and pancetta works beautifully together, and gives a smoky undertone by using the pancetta as the cooking fat and threading that smokiness throughout the sauce. 

The classic soffrito triumverates: (carrots, celery, onion) melt into the tomato paste and olive oil, and brings a little sweetness to the table. A little white wine adds the right amount of acidity and keeps the other flavors nimble and pronounced, while the addition of milk further enriches the sauce.  

All ingredients are thoughtfully balanced, but the standout is the spicy, sausage.  The hot Italian sausage and smokiness is what elevates this classic dish from typical to exceptional. The finished dish is hearty, vibrant and fragrant, making your house smell like an Italian Nonna's in 20 minutes!  I promise you!  But don't serve it up just yet! Letting this sauce simmer for at least an hour and a half renders the meat so tender, it nearly melts in your mouth!

Normally, I make this Bolognese sauce with two pounds of hot Italian sausage, but I would recommend making a bigger batch as the sauce will reappear in different guises throughout the week. Stir into polenta, into risotto, use in a lasagna, manicotti, stuffed shells, as a bruschetta topping, or on a pizza... or just eat it directly out of the pot! 

INGREDIENTS:

2 tablespoons of olive oil

Try Smoky Bolognese topping for pizza!

2 tablespoons of butter
1 cup of carrot, fine chopped
1 cup of onion,fine chopped
1 rib of celery, fine chopped

3 garlic cloves, pushed through garlic press
2 pounds of ground hot Italian sausage
1 smoked pork shank
5 ounces of pancetta, finely diced (or, bacon)
1/3 cup of tomato paste
1 cup of whole milk
1 cup of dry white wine
Sea salt and cracked pepper
Parmigiano Reggiano cheese for grating
1 pound of fettuccini pasta

PREPARATION:

1.) In a Dutch oven or, heavy bottom large sauce pan, heat the olive oil and butter on medium heat. Add the pancetta and allow to get a bit crispy.

2.) Add the carrots, onions, celery and garlic and sweat down for about 15 minutes, until vegetables are translucent, but not browned.

3.) Add the ground sausage and stir to incorporate with the vegetables and pancetta. Turn the heat up to high and continue to stir so the sausage gets nicely browned.

4.) Add the tomato paste, milk, wine and stir to incorporate.

5.) Add the smoked pork shank and allow to simmer (covered) for a 2 to 2 1/2 hours.  Season the ragu with salt and pepper.

6.) Remove the pork shank from the sauce. Allow to cool a bit. By hand, remove any remnants of pork from the bone to add to the sauce enhance the ragu’s smokiness. Discard the bone.

COOK'S NOTES:
Before serving, cook one pound of fettuccini pasta  el dente.  Do not over cook pasta; the sauce is very hearty, and the pasta needs to have a nice “tooth” to it.  Toss desired amount of the ragu with the pasta and top with grated Parmigiano Reggiano cheese.


Buon Appetito!

Cioccolato Cabernet Gelato

Chocolate Gelato  +  Wine = Pure Sexiness!!!

My preference for gelato over ice cream goes back as far as I can remember, but it wasn’t until my college days when my Italian Language professor strutted into our Friday class with a generous, bagful of a variety of gelati half-pints to reward our class at the end of the semester, that I fully understood why I loved it so much.  Seeing the green packaging, I quickly darted over and claimed the pistachio, which was already starting to melt a bit. Prying off that rim, I remember thinking, this was the best professor on the planet!

As we dug our little, plastic paddles into the creamy-soft treat, our professor began to rhapsody about the famous, Medici Family of Florence, Italy, and how back in the 1500’s there was a contest held in Tuscany for the best dessert. The Medici’s commissioned the famous artist, Bernardo Buontalenti to prepare a lavish feast for the visiting King of Spain. Being the talented artist he was, Buontalenti came up with a gelato, a creamy, frozen sweet-treat. Before this challenge,  and dating back over 1000 years, only fruit juices were added to ice (that was brought down from high in the mountains), so from this challenge, Buontalenti is considered the inventor of gelato.  Molto grazie, Buontalenti!

 Gelato vs. Ice cream...What's the deal?

Da Vinci Chianti and Chianti Riserva

So, how is gelato different from ice cream, one might ask? One major difference is that gelato is churned at a much slower speed, so it has less air incorporated into it than ice cream, resulting in a creamier, much more intense flavor, coating the palette in a different way.  Actually, ice cream may contain as much as 50% air, with most gelato containing only 25%. Another difference, which some gelateria may take liberty with, is the ratio of milk, versus cream content.  Gelato is made with a greater proportion of whole milk to cream, so actually, gelato, traditionally, has a lower fat content than ice cream.  It is also appropriate that gelato be served at a warmer temperature than ice cream, resulting in a creamy, not completely frozen treat. So, it is advised that you let your gelato sit out for at least 5 minutes before you dig in to it, if you can wait, that is!

I must admit, a bit of liberty was taken with my gelato recipe. I didn’t have whole milk on hand, but I did have heavy cream, so that is what I used. I would, also, venture to try different cream-to-milk ratios and see what you like best. Slow churning the mixture for at least 30 minutes in my Cuisinart Ice Cream Maker gave it the thick, dense consistency I was looking for, just like my favorite gelateria!

This recipe delivers the perfect ratio of wine-to-chocolate robust, personality, and just a couple scoops is the perfect satisfying treat.  I still love my pistachio, but, I have to say, this flavor combination leaves a real knock-out flavor impression that will have your friends begging for the recipe!

In this gelato,  DaVinci Wine and chocolate were like two ships passing in the night that had a lusty, encounter and the love child resulted in this Cioccolato Cabernet Gelato. If you were ever curious as to what “sin” tasted like, this devilishly-rich gelato treat is, surely, it! This is, truly, a sexy dessert!  I think, both wine, and frozen-treat connoisseurs would agree!

 Spoon-feed some of this to your lover!

 

Ingredients:

2 cups of heavy cream

Chop chocolate into small pieces

1 cup of whole milk
1 cup of Cabernet Sauvignon Wine
½ cup of sugar
14 ounces of dark chocolate (chopped)
4 egg yolks
1 pinch of salt

Preparation:

1.) Heat the milk, cream and sugar in a 2-quart sauce pan until the sugar dissolves and milk starts to simmer. Add the wine and simmer again.
2.) Add the chocolate and whisk until smooth.
3.) Place the egg yolks in a small bowl and beat. Add about a ½ cup of the chocolate mixture to temper the eggs, so they do not scramble when you add them to the mix.
4.)  Pour the egg and chocolate mixture back into the 2-quart sauce pan and cook over low-medium heat, stirring constantly, until thickened.  Do not allow mixture to boil!   

5.) Pour the mixture into a large bowl, cover with plastic wrap, and place in refrigerator to chill completely. (At this point it is considered  custard).

6.) After mixture has chilled, pour the custard into the bowl of an ice cream maker, and process according to manufacturer’s instructions. I let mine churn for about 35 minutes.
7.) Pour into pint-sized containers and freeze. Allow gelato to thaw slightly before serving.  

Buon Appetito!

** Cook's note**- Gelato is traditionally, and best made in SMALL batches, so I would not double the recipe. Make separate batches if you need more.  Also, may use Chianti if you do not have Cabernet Sauvignon.

My Cuisinart Ice Cream Maker available at Khols

Greens-Stuffed Haddock Wallets in a Sherry Pomodoro Sauce

Growing up in the Northeastern part of the United States, you have probably eaten haddock, over cod. They taste very similar, but in my personal opinion, haddock is the prettier twin.  In my hometown, and starting as a Catholic tradition of meat-abstinence on Fridays, going out for a haddock fish fry dinner every Friday was a ritual. The entire town smelled like a fish fry! From pubs to fancy restaurants, and even the American Legions, they all pumped out out fish fries every Friday, and everyone has their loyal favorite.

This is no fish-n-chips, people. It was a luscious, huge, flaky piece of haddock, as big as your forearm, fried crispy in a crunchy batter; it was thick and flaky, with that touch of silvery skin that tells you, I'm a sexy piece of haddock! It was divine!  I can tell you that the last time I flew home for a visit, as soon as we touched down at Hancock Airport, in Syracuse, NY, we made a beeline straight to a restaurant for a haddock fish fry!

Years ago, (and, still) most people got their fresh fish from a market in the "East End" of Utica, NY, down on Kossuth & Broad Streets, and when you called up to order, you would be greeted with the accent, "Kosutta fish!"  Kossuth Fish Market was THE place to get your fresh fish, and I am happy to they are still in business today, offering fish and seafood of the highest quality.

 Over the years, people have started to subscribe to a healthier lifestyle, including a hearty-healthy diet, and baked haddock is becoming a popular option on restaurant menus. Haddock Oregonata, or Haddock Parmigiana are two popular options.  The essence of Italian cooking lies in its straightforward  respect to the quality and beauty of the ingredients, so I didn't want to get too "fancy" with the recipe. But, given that Utica Greens are so popular in my hometown, I wanted to incorporate them into a baked haddock recipe. So, why not stuff the haddock with the greens? It delivers big flavors with its spicy, seasoned escarole stuffing, and baked in a rich, but simple, Sherry pomodoro bath.

 I absolutely love the result, and it really does rival my good ol' favorite fish fry without all the fried guilt.  Although, when I home, I'll probably still get a haddock fish fry, for old times sake...

Recipe makes six, 8 ounce pieces of haddock (or, cod fillets)

Serve with additional sauce and crusty bread.

GREENS:
3 heads of escarole(rinsed)
2 tablespoons of olive oil
2 cloves of garlic (pushed through a garlic press)
5-7 Hot cherry peppers (roughly chopped; quantity depending on how much heat you like)
5 or 6 slices of Prosciutto, torn into 2 inch pieces
1 cup of plain bread crumbs, (not Italian.)
1 cup of artichoke hearts (quartered)
¼ cup of grated cheese (Pecorino Romano or Parmigiano Reggiano) optional, but who doesn’t love cheese?

PREPARATION FOR POMODORO SAUCE:

Hot cherry peppers, roughly chopped ( 5, or so – depending how much heat you want)
28 ounce can of whole San Marzano  tomatoes
4 cloves of garlic  (smashed)
½  cup of grated Pecorino Romano cheese (plus more for topping)
1 cup of cooking Sherry wine (cut with  about ½ cup of water)
2+2 Tbsp. of extra virgin olive oil (separated: half for sauté, half for sauce)
4 Tbsp. of butter
¼ c of heavy cream
½ teaspoon of dried basil (plus, a few torn leaves of fresh basil tor tossing in pasta at  the end)
½ teaspoon of sea salt

PREPARATION FOR GREENS:

1. Cut the bottom of each escarole head, and chop into large (4 square-inch sized) pieces.  Steam the escarole in a wire basket over a large pot of boiling water (2 inches of water) for about 7-8 minutes, or until limp and still a bit firm.  It will reduce greatly as it steams. (Do not boil the romaine, as it may get to mushy)

2. Meanwhile, in a 12 in skillet, crisp the prosciutto, first.  Next, add the hot cherry peppers, artichokes, and garlic on low heat in the 2 tablespoons of olive oil

3. Next, with tongs, remove the escarole from the wire basket and add it to the sauté and toss, turning quite a bit so the ingredients incorporate.

4. Sprinkle in the bread crumbs liberally and toss, thoroughly.  (The breadcrumbs give a nice, fuller- bodied texture you want.)

5. Sprinkle in the grated cheese and toss again.

6.  Let sit for at least 15 minutes, so the dish can blossom.
 

PREPARATION FOR SAUCE: 

In a large pot heat extra-virgin olive on low heat with 4 smashed and chopped garlic cloves. This infuses the garlic into the oil before you add the tomatoes. Be careful that the garlic doesn’t get brown. It will be bitter. Add the whole tomatoes and Sherry Wine. Simmer for a few minutes. Add the butter, dried basil, chopped cherry peppers, and the sea salt. Allow to simmer on very low heat. Carefully, mash the whole tomatoes with a potato masher, then add in the Pecorino Romano cheese. (Do not add the cheese earlier, as it will stick to the bottom of the pot a little, and cling to the masher.)

TO ASSEMBLE HADDOCK WALLETS: 

Preheat oven to 350 degrees. Carefully cut a slit in the side of 6 pieces of haddock to open a pocket. Stuff about a half cup of greens in each pouch. Ladle the sauce in the bottom of a baking dish (enough so that the sauce will come up half-way once the fish is lined up in the pan. Line all the stuffed fish in the sauce in the baking dish so the stuffed top is facing up.  Sprinkle each stuffed fish with bread crumbs and bake for 20 minutes.  Serve immediately.

Portobello Wellington with Arugula Walnut Salad

INGREDIENTS:

4 Portobello mushroom caps
5 tablespoons of light extra virgin olive oil (divided, plus 3 tablespoons for brushing phyllo)
½ cup of vegetable broth
3 garlic cloves (divided: 1 for mushroom saute, 2 for carrot pate)
2 tablespoons of red wine vinegar
2 tablespoons of fresh sage (minced, divided)
1 cup of carrot pate (recipe below)
½ cup of carrot vinaigrette  (see below)
4 cups of baby arugula
½ cup of crushed walnuts
8 sheets of phyllo dough (2 sheets per Wellington)

CARROT PATE INGREDIENTS AND DIRECTIONS:

1 pound of carrots (peeled and finely pulverized in food processor, or leftover carrot pulp from juicer)
½ cup of non fat Greek yogurt
1 tablespoon of light extra virgin olive oil
2 cloves of garlic (pushed through a garlic press)
1 large onion (minced finely)

In a large skillet on medium heat, combine the minced onions and one tablespoon of olive oil. Allow to sweat down and caramelize, stirring every couple minutes to prevent any burning. Meanwhile, chop peeled carrots in one-inch pieces and pulse in food processor until finely pulverized (If you have leftover carrot pulp from juicing carrots, this works very well). In a medium saucepan on low heat, combine olive oil, garlic and yogurt. Heat for one minute, then add carrot pulp and stir to combine. Mixture will be thick.  When the onions are fully caramelized, toss into the carrot pate and stir thoroughly to combine. Remove from heat and set aside.

CARROT VINAIGRETTE:

¼ cup of carrot pulp
2 tablespoons of orange juice
1 teaspoon of sugar
1 teaspoon of minced onion
2 teaspoons of red wine vinegar
2 tablespoons of light extra virgin olive oil

Combine all ingredients in food processor until very smooth. Set aside.  Makes ¾ cup.

DIRECTIONS TO ASSEMBLE WELLINGTON PACKAGES:

Preheat oven to 400 degrees. In a large skillet on medium heat, combine 2 tablespoons of light extra virgin olive oil, 2 cloves of garlic, (pushed through garlic press), 1 tablespoon of sage, vegetable broth, and red wine vinegar.  Add the Portobello mushroom caps and sauté until they are tender (about ten minutes).  Set aside.  To assemble Wellington packages, remove 8 sheets of phyllo dough and lay out on a cookie sheet under a damp towel so they do not dry out.  Add the remaining tablespoon of sage to 3 tablespoons of light extra virgin olive oil and brush one sheet of phyllo, then, add a second sheet directly on top and brush with olive oil.  Place one Portobello mushroom in the center (underside facing up) and mound ¼ cup of carrot pate on top of Portobello cap. Fold phyllo sheets over the stuffed Portobello, folding all side in and folding up into a rectangle. Trim any excess. Proceed in the same fashion with remaining three Portobello mushrooms. Brush tops of Wellington packages with olive oil and bake for 25 minutes, or until golden brown.  Serve on a bed of arugula salad, tossed with walnuts and dressed with desired amount of carrot vinaigrette.