Category Archives: MEATS

SAUSAGE AND PEPPERS STUFFED BREAD

IMG_4252Stuffed breads are Iconic Italian-American food.  They are sold everywhere ItalianAmerican live and then some, sometimes known as one of their most popular names “STROMBOLI”.  Food Legend says the Stromboli was invented as the American cousin of the PIZZA IMBOTTITA, the Stuffed Pizza, also part of the CALZONE family.  In true ItalianAmerican fashion there’s a bunch of cousins, they are all related yet they are all different.  Strombolis usually have Italian Cold cuts and cheeses with a thinner rolled out dough, then rolled up (jelly roll style) and baked.  It’s sliced in thinner pieces or in half for serving.  Pizzeria culture in American serves it with a dipping sauce, usually a marinara.  Homecooks make these stuffed breads in any one of a few popular styles.  My Sausage, Peppers and Onions stuffed bread is somewhere between the Stromboli and Calzone style.  I like a thinner bread to hold the sausage and peppers in .  The last thing you want is a stuffed bread that’s just…bread.  Or too thick and you don’t taste the filling. Balance.  Pane Imbottito (Stuffed Bread) is popular in Campanian/Napoletana Cuisine.  Often the filling is distributed through the dough,  sometimes it’s thinly rolled out then spread with the filling and tightly rolled (Rottolo di Pane) and often a thicker dough with the filling tucked inside.  Italian food=many variations.  ItalianAmerican communities are known for homecooks and businesses that specialize in all variations of these stuffed breads.  My favorite of them all is when I make it with a filling of chunky roasted Sweet Fennel Pork Sausage, fried onions and Cubanelle peppers, olive oil, pinch of oregano, pinch of Peperoncino, dash of Red Wine Vinegar, small dice of Provolone.  When baked in a delicious dough it’s amazing.  Let’s make a stuffed bread with Sausage and Peppers…oh the things I learned in my Mom’s kitchen.

FOR THE DOUGH:

2 1/4 cups SIFTED ALL PURPOSE FLOUR, or my preference, 2 1 /4 cups TIPO 00 FLOUR

1 cup warm water

1/8  cup Whole Milk

1 TSP Kosher Salt

Black pepper (coarse)

1 1/2 TSP HONEY

1 packet YEAST

1/4 CUP LARD

OLIVE OIL

In a bowl add the water, yeast, honey and leave it for 15 minutes.  When it’s fragrant and bubbling on top it’s ready.  In a large mixing bowl add the flour , salt, 1/8 cup of lard.  Using a mixer or a fork blend the dry ingredients.  Make a well in the center and pour in the yeast/water mixture.  Gently blend the dry into the wet and when it’s all come together knead it for 5 minutes.  Roll it into a rectangle.  spread 1/2 the remaining lard over it.  Sprinkle with black pepper.  Fold it over and roll it into a rectangle again.  Repeat with the remaining lard and the black pepper.  Fold it over and then knead it for 5 minutes.  Cover with a light coating of olive oil  and a kitchen towel over the bowl.  Let sit for 2 hours.  Should double.  While that’s doubling..let’s make the filling.

1 1/2 LBS of FRESH SWEET FENNEL PORK SAUSAGE

1 LARGE SWEET ONION,SLICED

3 SLICED CUBANELLE PEPPERS (ITALIAN FRYING PEPPERS)

2 SLICED CLOVES OF GARLIC

1/2 CUP SMALL DICE IMPORTED ITALIAN PROVOLONE

PINCH OF OREGANO

PINCH OF CRUSHED FENNEL SEEDS

SALT, PEPERONCINO

PLAIN BREADCRUMBS

EXTRA VIRGIN OLIVE OIL

GRATED PECORINO, BLACK PEPPER

1 egg beaten with some heavy cream for an Egg Wash

Roast or pan fry the Sausage.  Let it cool. Then cut into small chunks.  In a heavy wide frying pan, heat 2 tbs of the Extra Virgin Olive oil, add a pinch of Peperoncino and then add the Fennel Seeds.  Let this saute’ for about 1 1/2 minutes then add the peppers and onions…the oregano, salt…and saute’ till the peppers and the onions are soft.  When that happens, add the sausage and the collected drippings and simmer for 10 minutes.  Then let it sit and cool down.

Preheat oven to 500 degrees F or as high as it will go.  Roll out the dough into a large rectangle or two smaller ones.  Sprinkle them with some grated cheese and breadcrumbs (helps keep the dough from getting soggy).  Then layer in the sausage and peppers on 3/4 of the rectangle. Scatter the cubes of provolone over it. Starting at the left side where you’ve layered the sausage gently roll up.  with some pf the egg wash press the roll into the end of the dough.  The egg wash will help it adhere and not pop open in baking.  Pinch the ends of the roll doing the same.   Then brush the whole top with egg wash and sprinkle with black pepper, grated Pecorino, and kosher salt.  Lay onto a well oiled baking pan and into the middle rack of the oven.  Bake for 30 minutes checking to see it’s not burning.  All ovens are different.  Remove from the oven when the bottom is hard and well baked and when you tap on it it sounds hollow.  Let this cool for 15 minutes before cutting.  Use a serrated knife.  Eat as is.  Slice in whatever size you want.

As seen in the above pic I like to make party apps out of them.  I make them a day ahead, then slice and bake as needed.  Enjoy!!!

 

 

 

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SPIEDIES, MARINATED AND GRILLED SKEWERED CUBES OF MEAT FROM NY STATE,ANOTHER ITALIAN AMERICAN CREATION

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WHO LOVES GRILLED MEATS?  I see lots of raised hands out there so this blogpost is just for you.  Ever have a SPIEDIE??  Well it’s time you did and they are extremely easy to make at home.  They are an ItalianAmerican version of a typical skewered meat/poultry dish popular around the world, but in this fashion it’s typical of the Mediterranean version.  SPIEDO is the Italian Word for KITCHEN COOKING SPIT.  italian meats threaded on skewers in some fashion generally take the name Spiedini which has different regionalities to it depending on the location in Italy or Sicily.Maybe you’re familiar with SPIEDINI, the small rolls of filled meat/poultry threaded with onions and bay leaves, sometimes slices of Italian Bread.  Or you’ve probably had the more well known Greek SOUVLAKIA which is REAL close to ItalianAmerican Spiedies with a few less marinade ingredients and the Greeks us TZATZIKI sauce and a Pita.  Spiedies just get more of the marinade on them and can be rolled up into a slice of American White Bread or an Italian long roll.

So what makes these Mediterranean treats ItalianAmerican? Let’s go back to the old country for a moment.  In the ABRUZZO region a popular dish is cubes of marinated skwered lamb called SPIDUCC’..or SPIDDUCCI. In True ITALIAN fashion each section of the ABRUZZO has local terms for this dish.  ARROSTICINI, ‘RUSTELLE, ARRUSTELLE, all pretty much are the same thing.   The term SPIEDIE though is pure ItalianAmerican.   The cubes are marinated in a simple dressing of Olive Oil, Red Wine Vinegar (PUT DOWN THAT BALSAMIC!!! IT COMES FROM UMBRIA NOT THE ABRUZZO!! Lidia Bastianich says it best, foods from an area taste best when you use the ingredients from that area/region. Balsamic while delicious is not a substitute for all vinegar dishes, there, I’ve said it.  I know, in America it’s used on everything.  My purpose in  blogging is to give you the real deal, or close to it.  If you use balsamic, just don’t tell me LOL.), garlic or onion, peperoncino, salt, lemon juice, herbs like mint, oregano, basil, bay.  The lamb cubes would be marinated for as long as possible, threaded onto metal skewers and slow roasted over hot coals.    One of the world’s most popular ways of cooking meats yet still amazing wherever you have it.   The American connection comes in via Ellis Island during the great Italian Immigration from 1880s-1930s.  Many paesani from the Abruzzo settled in the area of Central New York State around Binghamton NY.  As is the norm they brought with them dishes from their homeland and adapted them to the new surroundings.  Lamb was first used but in the USA immigrants found ALL meats were easy to get and well priced so in true American fashion varieties of meats and poultry were used to make these Arrosticini or Spidducci which turned into the ItalianAmerican word, SPIEDIES.  Legend hotly contests who the creator of the first one in a restaurant was and who had the first “sauce” for them, but the Iacovelli family of Endicott, NY near Binghamton  in the 1920’s-1930’s gets the most credit.  Plenty of other stories about who and what but that’s where an Italian regional dish made the jump into ItalianAmerican cuisine.  These SPIEDIES were marinated in the cook’s version of SPIEDIE Sauce, and grilled, then with a piece of American White Bread (see, this is what makes things ItalianAmerican too) you roll the bread around the spiedie and pull it off into the bread.  Instant SPIEDIE SANDWICH. Italian Rolls used also.  Now let’s get your charcoal grill stoked and ready for grilling, or prep that gas grill and get this Summer on the road with a platter of SPIEDIES for your dining pleasure!!!

2 LBS MEDIUM CUBED MEAT/POULTRY..Pork, Lamb, Beef, Chicken, Turkey
1 cup Extra Virgin Olive Oil
1/4 cup LEMON JUICE, not the bottled stuff, use fresh Lemons
1 cup RED WINE VINEGAR
1 TSP PEPERONCINO
3 finely minced GARLIC cloves
2 Bay Leaves
1 TSP CRUMBLED DRIED MINT OR
2 TSPS FRESH MINCED BASIL, not both
1 TSP MINCED FRESH PARSLEY

1 1/2 TSP DRIED OREGANO

you will need to make 2 batches of the marinade.

SALT and BLACK PEPPER, to taste (be generous with it)

LONG HEAVY DUTY WOODEN SKEWERS (soaked overnight in water), or METAL SKEWERS

Double the marinade recipe and blend well.  Let this sit at room temperature for 1 hour.  Now separate in equal amounts.  Cover and reserve one batch for serving with the finished Spiedies.  Add the meat to the other batch and make sure all the cubes are in the marinade.  Add the squeezed cut lemons to the bowl and cover. Marinade in the fridge optimally overnight, or no less than 3 hours. Remove the marinating meat from the fridge and LET IT COME TO ROOM TEMPERATURE.  Thread the cubes on the skewers, depending on the length of them make sure to leave some blank space at the tip and the end of the skewers.  On a well oiled medium heat grill start cooking them lining them up without touching each other and give them at least  7 minutes per side, or more, esp with the chicken/turkey.  You can rotate them a few times to get them more evenly grilled.  Discard the first marinade and use a little of the 2d batch to baste certainly using a new bowl. Keep the rest of the marinade for serving with the finished dish.   Remove the finished Spiedies from the grill and place on a platter. Have the extra Marinade and sliced bread or rolls handy to wrap around the SPIEDIES, PULL OFF, add more marinade and ENJOY.  Makes enough for 6-8 servings.

In the Summer an Annual SPIEDIE FEST is held in Central NY…here’s the link:

https://www.spiediefest.com/

 

Happy Cooking!!!  Oh yes, you can buy Spiedie Sauce already made.  Or not.  Make your own.

 

 

 

 

STUFFED PEPPERS WITH SWEET SAUSAGE STUFFING, PEPERONI IMBOTTITI CON SALSICCE

00000 Let me introduce you to one of my many styles of making STUFFED PEPPERS.  This version uses Italian Frying Peppers also known as CUBANELLES.  They are a sweet variety that when cooked are even more flavorful I think than a cooked Bell Pepper.  When possible these are the pepper I use for my Sausage and Peppers and Onions because of their intense taste.  The stuffing is a mix of Sweet Italian Fennel Sausage, toasted and olive “oiled” breadcrumbs, Parsley, diced Cured Black olives, capers, garlic, and Provolone plus a bit of tomato paste to add some dramatic color.  One point I try to make when people speak to me about their cooking is to be creative and open minded.  There is no one “stuffed pepper” recipe.  All these stuffed vegetable dishes most likely were created by a thrifty or impoverished home cook who needed to stretch what they had in front of them to feed a family. When cooking regionally you can come up with dishes that evoke an area by using ingredients that are common to that region’s cuisine. I’m dipping into my favorite region of Italy with these “PEPERONI IMBOTTITI” (stuffed peppers) and that region is Napoli, the city of Naples and its surrounding towns.  Sweet Fennel Sausage, peppers, capers, breadcrumbs, tomato, cured black olives, Provola…even stuffed vegetables…they all are part of the Napoletana kitchen.  My Mom made a few versions of Stuffed Peppers, some I still make, some I’ve created from my years of cooking, traveling and researching food.  I’ve never met a stuffed pepper I didn’t like so let me introduce you to this one….PEPERONI IMBOTTITI CON SALSICCE, Peppers Stuffed with Sausage.

MAKES 8                                               TIME: 1 hour 15 minutes

10 CUBANELLE PEPPERS, TOPS OFF, GENTLY REMOVE RIBS AND SEED FROM INSIDE

4 SWEET ITALIAN SAUSAGE LINKS (WITH FENNEL) OUT OF THEIR CASINGS

2 SLICED CLOVES OF GARLIC

1 1/4 CUPS OF TOASTED ITALIAN BREADCRUMBS

1/2 CUP GRATED PROVOLONE

2 TBS CHOPPED ITALIAN PARSLEY

1/2 TSP OREGANO

2 TBS TOMATO PASTE

2 TBS WHITE WINE, plus 2 TBS FOR COOKING

5 BLACK OIL CURED OLIVES, PITTED AND FINELY CHOPPED

1 TSP CAPERS

1 TBS EXTRA VIRGIN OLIVE OIL, plus 2 TBS for cooking

SALT, PEPERONCINO to taste

 

In a large skillet, heat 1 tbs of the Olive Oil till it’s medium hot, then add the loose sausage meat.  With a wooden spoon break up the sausage as it’s cooking and move it around the pan from time to time.  When the sausage is nicely browned, add the garlic and cook for 5 minutes.  Now add 2 tbs of White Wine.  Let this simmer for 5 minutes.  In the meantime add 1 tbs of the Extra Virgin Olive Oil to the breadcrumbs and mix it well. then add the Provolone to this mix.  Let the sausage cool down for 10 minutes, then in a large bowl mix all the ingredients except the peppers together. Taste for seasoning.  Now gently stuff them into the peppers.  Don’t overstuff, they tear easily.  Preheat your oven to 375 degrees.  Add some olive oil and wine to a baking dish.  Lay the peppers into the dish/pan and cover with foil.  Bake for 1/2 hour.  Remove from oven and open the foil (away from your face!!) and gently turn the peppers over. Close the foil and bake for 15 minutes longer.  Then remove the foil and bake for 10 minutes.  Done.  They should be tender and loaded with flavor.  Garnish the peppers with chopped parsley.  Serve with Italian bread to sop up those pan juices and enjoy the peppers.  The peppers are amazing the next day. They also taste their best at room temperature.  Perfect for an antipasto table.

A taste of my home cooking in your home kitchen.  A little bit of Napoli as well.  Happy Cooking!!

 

HAWAIIAN COMFORT FOOD. The Hawaiian Plate Lunch. 

Aloha readers and friends!!! Blogging from the road for the next few weeks on the Big Island of Hawaii. Flew out on Friday morning which after our Kayak found cheapest flights meant 2 stops (remember. Cheap means you have to eventually pay for it somehow. Lol ) we landed in Kona at 6:45pm. Translate that to our real East coast time of 11:45pm. Basically a very long day as we left our home at 4:30am. Too tired this morning to do the math. Lol.  However my food centric sites were determined to find spot to eat after we settled in.  There’s no late night eating here so we were crunched for time.  About 15 minutes from hotel by shuttle is a  shopping and eating complex.  We decided on the Food court because it made sense. Ippy’s Hawaiian Barbecue caught my eye. Perfect!! The first item on the menu was the Hawaiian Plate. This is a traditional island food that’s more popular as a lunch usually known as the Plate Lunch.  I fell in love with it during previous visits to Hawaii. What’s not to love???  A Hawaiian meat or fish choice always served with 2 scoops of steamed rice and a scoop of American macaroni salad (the elbow macaroni and Mayo style). Here at Ippy’s they make their plates with 2 choices.  What to do??  Here’s my thinking process. In my head what do I think is most Hawaiian. Best answered by a Hawaiian but this mainlanders decided the Kalua Pork Is going to be my “most Hawaiian” choice.  This is the pork that’s traditional slow cooked and then shredded. The smoke from the cooking process and some Hawaiian salt are the general ingredients. Forvmy other choice I went with the beef teriyaki.  Superb. Thin shaved beef cooked with Teriyaki. BOOM. They were served in a bed of shredded cabbage. Topped with green onions. Aloha. This type of Plate is also known as a Mixed Plate since it has more than one entree. Now what do I really love about this Plate besides its components and that I’m on vacations???  Surely that makes everything taste better.  There’s an amazing story behind the origins of the dish. You know me. I love immigrant stories. It is said that in Order to cheaply feed the immigrant Japanese girls workers families devises this sort of Bento box meal that could be eaten in the fields and was heavy on the carbs to keep the works full of energy. As Hawaii became more of a melting pot various groups like the Chinese, Filipinos, Portuguese, Koreans All added their touches to the plate’s cast of characters. It’s evolved into the one of Hawaii’s iconic dishes. Now for all you who are horrified by that carbload in the dish that should make you understand why it is the way it is.  It reflects historical economics and ethnicity.  Fantastic.  Try making a Plate Lunch at home.  Grilled teriyaki fish. Chicken. Pork. Beef. Shredded pork. Shrimp. Linguica. Kalbi. Just some of the entree choices. But the 2 scoops of steamed white rice and American Macaroni Salad are constant. Enjoy a taste of Hawaii in your kitchen.  Download that Don Ho on your Spotify app. Mahalo!!!

SAN MARZANO COCKTAIL MEATBALLS…

007Time to discuss one of my favorite food subjects…the MEATBALL.  Let’s start out with this tidbit, there’s no such thing as the “ITALIAN MEATBALL”. Why you ask?  Because I said so.  And here’s why…there are meatballs of all shapes and sizes and ingredients made all over Italy.  Most likely you’re assuming the meatball in the big pot of sauce is the “Italian Meatball”.  Well that’s certainly one of many. Meatballs as a cocktail party or party food are fantastic since they are small.  They work well at a party and are generally a one bite affair.  For parties one of the meatball recipes I’ve developed is the SAN MARZANO COCKTAIL MEATBALL.  What is that all about? Scenario, you’re at a party…you’re dressed up..nice suit, shirt, dress, whatever.  You pick up the meatball out of the pan or platter and it’s dripping with sauce.  YIKES! Big sauce stain on your tie…or your chest and the shirt.  Down your blouse or onto the front of your dress or skirt.  Now you’ve done it!!  But you really want that delicious sauce flavor with the meatballs right?  Let’s mix this up a bit…for a cocktail party…or any party..add the sauce TO the meatball mix, then make the meatballs and simply serve on a tray, platter or bowl with toothpicks.  This recipe is made in two parts. first the sauce, then the meatballs.  To start:

THE SAUCE (which becomes one of the ingredients in the meatballs)

1 28oz Can SAN MARZANO DOP Tomatoes, or any good variety of Imported Italian Plums or Domestic Plum Tomatoes

2 TBS OLIVE OIL

1 SMALL FINE DICED ONION

SEA SALT

PEPERONCINO

3 FRESH BASIL LEAVES

In a sauce pan heat the olive oil and then add the onion, season with salt and peperoncino.  Let this cook until the onions are translucent and soft.  TIP: if you get impatient the onions will never really soften in the tomato sauce and you’ll have crunchy onions in the mix.  Be patient.  Take your time.  No rush.  Once your onions are soft add the tomatoes which you will crush with your hands first in a bowl, then add them to the pot.  Add one basil leaf and bring this to a boil, stir, then to a simmer and let this reduce for 1 hour, stirring frequently, until it’s reduced by about 1/2.  Add the remaining 2 basil leaves, taste for seasoning and let it sit off the flame to cool completely.  Should take about 2 hours.

MEATBALLS  (makes about 30 ish)

3/4 lb GROUND CHUCK

1/4 lb GROUND VEAL

1/4 lb LOOSE SWEET ITALIAN SAUSAGE MEAT

1 JUMBO EGG, beaten

handful of chopped Italian Flat Leaf Parsley

1/4 tsp ground black pepper

1/8 tsp kosher salt

1/2 cup dry italian breadcrumbs

1/4 cup of the Sauce you made (that recipe above ^^^^)

3/4 cup freshly grated PECORINO ROMANO

2 FINELY (stressing the FINELY) MINCED GARLIC CLOVES

2 TBS OLIVE OIL

1/2 CUP ITALIAN WHITE WINE

In a large bowl, mix the breadcrumbs, eggs, cheese, parsley, S & P, Sauce, Garlic together.  Let this sit for 20 minutes. Why? we want the sauce to hydrate those breadcrumbs.  Your Panada (write it down, it’s the Italian word for a breadcrumb/bread mix moistened with eggs, herbs, oil,liquids like milk or water, etc. which forms the binding for the meatballs.  See, we are learning…I love teaching and sharing my food with you!!)  Since there’s a significant amount of liquid in the sauce (which is why we reduced it) you want those breadcrumbs to suck up all that moisture which in turn doesn’t steal moisture from the meats and balances the end product…dry crumbs on their own suck moisture from the meat and other sources.

Blend all the meats together.  Then add to the Panada after it’s sat for a while.  If it’s still too loose, add more breadcrumbs, but only a little at a time. Mix gently with lightly moistened hands (lightly, or you’re adding more water to the balls).  When fully mixed let the mixture sit for 15 minutes.  NOW start rolling walnut sized meatballs and line them on a parchment or waxed paper lined tray.  Chill for 10 minutes.  In a heavy skillet add 2 tbs. olive oil and heat.  Fry the meatballs for at least 5 minutes on each side without overcrowding.  Fry in batches.. Add more Olive oil as needed letting the oil get hot before adding more balls in the pan.  (why? the balls will soak in the oil..frying actually prevents that from happening).  When finished frying all the meatballs, deglaze the pan with the White Wine and gently add the meatballs back and simmer until the wine has evaporated.  Done.  Now serve with toothpicks to hungry guests OR let them cool…wrap them in pans and you can reheat them on trays in the oven for serving at your event/ party/dinner.  Meatballs and sauce all together  No drip. No stains.  No mess.    It was great cooking with you…hope to come into your kitchens again real soon!!!

 

 

 

 

MEATBALLS WITH A SICILIAN INFLUENCE, CREATING A RECIPE, POLPETTINE IN BIANCO

0041Meatballs….one of those perennial favorites, all kinds, all types, all cuisines.  One of my missions with my food blogging and Social Media posting is that people open their minds to meatballs other than the usual suspects. Oh I’m not saying that your favorites aren’t fantastic but instead I’m saying look beyond the familiar and there’s a world of other types to enjoy.  Standing at my stove last night it was St.Joseph’s Day (Festa di San Giuseppe) which is celebrated with much fervor by Italians, specifically Sicilians.  You see the good San Giuseppe saved Sicily from all sorts of bad things and as most religious legends and traditions  do, there is celebrating on the days these saints are honored.  For Sicily there’s a host of foods, and since March 19 falls during LENT when meat was forbidden to be eaten, all the dishes are meatless, emphasis on seafood and fish.  Confused? Asking yourself, um, then why a meatball post?  BECAUSE.  These are not meatballs for St.Joseph’s day but, as with all recipes, they have a development genesis. Ground chuck in the fridge….one daughter who doesn’t like anchovies in her pasta (which was the one of the St.Joseph’s entrees I made)…killing two birds with one stone meant to have something for my daughter, make meatballs out of that chopped chuck.  Easy. Then the recipe developer in me took over and I paired the Sicilian-ness of the day with my meatballs.  No these aren’t a traditional Sicilian meatballs but, again, recipe development has many influences and the Sicilian holiday gave me the inspiration.  Ground Chuck.  Sicilian Oregano.  Pecorino cheese. Black Pepper.  Eggs. Plain Breadcrumbs. Red Onions. Mix, roll, fry in Sicilian Olive Oil and simmer in a mix of that oil, red onion, basil and Marsala Wine, also from Sicily. Sicily’s cuisine does not always contain garlic, oh yes it’s used but Onion will show up more often.   Originally I was going to use White Wine and I named the dish Polpettini in Bianco.  Instead  I switch last minute to the made in Sicily fortified Marsala.  Still in Bianco because that Italian Culinary term means NO TOMATO.  See, more pearls of Italian culinary wisdom.  You’re Welcome.548528_2971219081903_1304531591_32189688_1417227459_n From my hometown of Staten Island NYC comes this picture courtesy of the Staten Island Advance of the San Giuseppe (St.Joseph’s) Procession.    How does any of this factor into developing a recipe? Again, my opinion only, but a good recipe is developed organically…things that should belong together create a special harmony and when you’re in a certain mindset you become even more creative. E COSI’. Let’s make POLPETTINI IN BIANCO.

TIME: 45 MINUTES                                    YIELDS: 25 WALNUT SIZED MEATBALLS, approx.

 

1 LB. GROUND CHUCK (80% lean, 20% fat)

1 LARGE EGG

3 TBS. FINELY MINCED ITALIAN FLAT LEAF PARSLEY

1 SMALL CALABRIAN RED ONION OR SHALLOT, finely minced

1/2 TSP SICILIAN DRIED OREGANO rubbed between your hands, or any good dried Oregano

1 TBS SICILIAN EXTRA VIRGIN OLIVE OIL or another good Extra Virgin, preferably Italian

1/2 CUP DRY PLAIN BREADCRUMBS moistened (hydrated) with 3 tbs milk or cream

1/2 CUP FRESHLY GRATED CACIOCAVALLO OR PECORINO CHEESE

1/2 TSP SEA SALT

1/2 TSP BLACK PEPPER

2 TBS OLIVE OIL (or use the same you used above)

1/2 CUP MARSALA WINE OR WHITE WINE

1/8 CUP STOCK OR WATER

2 FRESH BASIL LEAVES

In a large bowl beat the egg and add the cheese, breadcrumbs, parsley, oregano, all but 1 tsp of the onion, salt and pepper,the tbs of Extra Virgin Olive oil. When this is well mixed together, add the meat and gently blend till it’s all one mixture. Let this rest for 5 minutes. Form into Walnut sized balls and line on a foil or wax paper or parchment paper covered baking sheet.  In a large wide and heavy skillet heat the 2 TBS of Olive Oil and in batches add the meatballs and let them fry for about 6 minutes,397224_3628916283922_1247137950_n then turn, fry for another 4 minutes.  remove them all to a platter keeping them covered until done.  In the pan add the remaining onion and saute for 3 minutes then add the stock and the Marsala, bring to a boil.  Add the basil leaf then the all the meatballs and reduce to a simmer.  Let this simmer for 15 minutes but stir a few times.  Done.Remove from the flame and  give gentle stir.  Let them sit for 15 minutes…then serve.  Wonderful with roasted potatoes and a green sauteed vegetable.  Enjoy making these PURPETTINE CU’BIANCU….what’s that?  POLPETTINE IN BIANCO in Sicilian.  More fun saying it that way I think.  Happy Cooking!!

ANOTHER ITALIAN PASTA SAUCE..FROM BASILICATA,SUGO L’INTOPPO

004There couldn’t be a more appetizing picture for me than a pot of any  of Italy’s many tomato based pasta sauces.  Add a regional spin to them and now I’m even more excited.  Today is Sant’Innocenzo Day383468_3036299628876_1304531591_32215781_825528770_n in my paternal grandfather, INNOCENZO SCARAMUZZI’s Southern Italian town of his birth.  He lived in Grassano, Matera, Basilicata until he immigrated to NYC at the age of 25 in 1915.  What better day than September 22 to share a sauce that comes from his region?  FYI, not sure if he ever made this as Basilicata is a region with 2 provinces, Potenza (West) and Matera (East) and this sauce is made in and around both Provinces. Potenza is probably where it’s native to. It’s called in proper Italian… SUGO L’INTOPPO….in Basilicata or Lucanian dialect it’s called ‘NTRUPPC.  Sidebar here for a second…reasons why Italians are always arguing that THEIR version of any is the right one is because there’s never ONE definition, word, or pronunciation ,let’s just nod our heads and say, “I got it.”  Please do not call it a meat sauce or Bolognese or Ragu’Napoletano because there are many similaries in method and ingredients but there are some differences that make it a wonderfully unique regional sauce.  I will, on this patronal feast day remember my grandfather 156142_2992380330921_1304531591_32200242_158577316_n by blogging a wonderful sauce from his region.  What better way for a grandson who cooks and reveres his grandfather’s memory then to blog a new recipe for you all?  Right?  I thought so…Let’s cook.

 

SUGO L’INTOPPO   or  LU ‘NTROPPC…..SAUCE WITH OBSTACLES or A HITCH…what does that mean?  no idea…i’ll guess maybe all the meats in it are being called obstacles SINCE, most Pasta dishes in Italy serve the meats from their sauce as a secondo. Here the meats are served in the pasta so, they are “obstacles” to the pasta…That’s my thoughts and I’m sticking with them. ENJOY!!

1 1/2 LBS SWEET ITALIAN FENNEL SAUSAGE sliced or removed from their casings

1/2 LB STEW BEEF, MINCED

1/4 LB VEAL STEW, MINCED

6 14 oz CANS OF IMPORTED ITALIAN POMODORINI (most come from Potenza which is probably where this sauce originated), or 3 28 oz Cans of San Marzano DOP tomatoes.

1/4 cup OLIVE OIL

2 DICED MEDIUM ONIONS (Don’t even think of adding garlic)

1 TSP PEPERONCINO (DRIED RED CHILE FLAKES)

SEA SALT

HANDFUL OF FRESH BASIL

In a large heavy stock pot heat a 1/2 the olive oil and sear all the meats until they are nicely browned on all sides. Remove to a bowl or platter and add the rest of the olive oil to the pan.  Add the onions and rapidly stir them around..why?The liquid in the onions will release all the nice caramelized bits from the meats at the bottom of the pan.  It will also give the onions some color and flavor.Add some sea salt and the peperoncino.  Slowly cook this until the onions are soft, NOT BROWNED.  When the onions are soft, should take about 10 minutes…then add the tomatoes.  Stir.  Bring to a boil then add the meats, bring down to a simmer.  Add some basil.  Pinch of salt.  Let this simmer for 3 hours stirring occasionally.  Drop in the remaining basil leaves and let the sauce sit for about 2 hours before using. Done.

Now what pasta is most traditional?  STRASCINATI which you can make or buy in good Italian markets and pork stores.  It’s a flour/semolina and water rustic pasta that resembles a stretched out orecchiette or cavatelli.  BTW, in lieu of STRASCINATI orecchiette or cavatelli are fine .plenty of PECORINO ROMANO over the servings.003The finished dish using STRASCINATI I bought in a local Salumeria (Italian Pork Store).  Fantastic!!!

The recipe yields enough sauce for up to 3 lbs of Pasta.

Enjoy this view I snapped while coming down the road from Grassano in 2008.

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