It’s the pot’s fault.
The Italians call it a tegame di coccio or a pentola di terracotta. What cooks in it–a stew, a sauce, a roast– is, well, bliss. During the long cook, fragrance permeates your house. Of rabbit ala cacciatore. Of polpettone. Of lamb shoulder. You smell the meat, but also there is the unmistakable fragrance of hot terracotta. You smell the pot. It smells so good. Why I don’t know. It just does. Continue reading
Since the dawn of time, man-woman-cook has pondered this question: What to do with leftover sausage?
Just the other day I grilled more sausage (plain Italian, no fennel) than we could eat. In the hours after lunch the leftover meat came to room temperature. Along the sheath of sausage casing the fat congealed, rendering the links slippery and mildly unpleasant. Occasionally inclined to gluttony, I occasionally dropped by the kitchen counter and took a bite of cold sausage. On its own, there is nothing very appealing about it. Even reheated there is nothing very appealing about cold, leftover sausage, on its own.
How to rehabilitate leftover sausage? eat them twice? Continue reading
There’s always brown rice.
We are on the threshold of tomato time in Michigan. It’s hard to be patient. At the local farmers market they will have both red and gold cherry tomatoes (what the Italians call pendolini) and Early Girls and Big Boys bursting with flavor. You take the Girls and Boys, slice and anoint them with olive oil. Continue reading
A number of years ago I taught a cooking class I called “ten sauces, ten pastas, ten wines.” The animating idea was to become a good match-maker. Some sauces need a particular form of pasta. Meat sauces, for example, instead of spaghetti or linguini or tagliolini, are best paired with wheels or fusilli or a wide noodle like fettuccine or tagliatelle. Tengono il sugo, they say in Italian. The pasta holds the sauce. And wine? I didn’t know much about wine then, and still don’t. The class was an excuse to try ten different wines from all over Italy. Continue reading
In Santarcangelo, where legend has it the Sangiovese grape gets its name, my wife and I have lunch and dinner at Trattoria del Passatore. We go there for many things, chief among them ravioli served with a rosole sauce.
Rosole, also known as papavero in Italian, are young poppy leaves. You see fields of poppies in Italy, with their brilliant red flowers. The leaves are harvested and used in a pasta sauce, well before the plant flowers. Continue reading
In retirement my in-laws used to go back to Italy for a couple months at a time. When they came home, for a week or two my wife’s father would go on an oven-roasted chicken binge. Asked why, he said chicken in the US just tasted better. Continue reading
Ragu recipes abound. Here’s what works for me: An onion, a dab of ground meat, wine and peas, tomato puree. This recipe makes ragu that will sauce pasta for four people.
In olive oil saute half an onion the size of a tennis ball. Bigger is better. Onion adds sweetness and soul to a sauce. Chop the onion, roll it in olive oil until it takes on that transparent look.
Next break up a quarter pound of ground meat. Beef is fine. Veal is fine. Pork or lamb or buffalo are fine. Some recipes call for a combination of meats. Break up? Scatter bits of the meat over the onion bed, raise the heat, jab and roll the mix for five minutes or so. Salt and pepper.
Lower the heat and cover the pan, cooking the meat down a little more. You’re lightly browning it; you’re releasing and activating the fat in the meat. (Note: if you use a lean meat like buffalo, you’ll need to add a little more olive oil.)
Wine makes this sauce fragrant. I add a third of a cup of red wine. Some recipes call for white. Do what works for you (or use what you have on hand). I like a deep dark sauce, which makes me a red man. Cover and cook ten minutes or so on medium heat. You’re cooking the wine down and should get something that looks like this:
Now half a jar of tomato puree. And now, if peas agree with you, half to three-quarters of bag of frozen peas.
Raise the heat to get your mix cooking, then cover the pan and lower the heat. It cooks. In 30 minutes it looks like this:
Spurn spaghetti or linguini when you have a gutsy ragu like this. For this sauce you want a wide noodle, like tagliatelle or fettucine, or a pasta that “holds” the sauce like garganelli, wheels, or campanelle.
See how those peas get nestled in the pasta? There is no greater food than pasta with ragu. Shown above: pork ragu with campanelle. Oh, baby.
