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A deeply flavored comfort dish from the forests of Abruzzo
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This pasta dish is inspired by the region of Abruzzo, among the most mountainous regions in Italy and home of some of the country's most interesting cooking. In the forests of Abruzzo, foraging reigns supreme. And because mushroom season lasts a little longer than it does elsewhere, we have porcini galore for winter ragus. The brilliance of this dish is the combination of veal, mushrooms and doppio concentrato tomato paste. Together, the three create a depth of flavor more often achieved by reducing sauce for hours on end. The secret is the umami in the dried mushrooms. I chop the porcini finely and incorporate them into a simple ragu of ground veal and tomato paste. But the important factor is the concentrated flavor of the tea created when soaking the dried fungus in hot water. I use farfalle — literally "butterflies" — because they hold up to the hefty condiment, but even penne will do. This recipe just might eclipse chicken soup as our go-to comfort food this holiday season. Farfalle Abruzzese with Veal, Porcini and Spinach Excerpted from "Molto Batali" (ecco, 2011) Serves 8 to 10 as a first course, 6 as a main. 3 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes 1/4 cup extra virgin olive oil 5 garlic cloves, thinly sliced 1 1/2 pounds ground veal shoulder Salt and freshly ground black pepper 1/4 cup double-concentrated tomato paste 1 cup dry white wine 1 cup basic tomato sauce 1 1/2 pounds farfalle pasta 8 ounces baby spinach, trimmed 1/2 cup freshly grated Pecorino Romano Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a fine-mesh sieve, and set it aside. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add the veal and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Then add the wine and 1 cup of the strained porcini soaking liquid, and cook for 5 minutes, until the wine has almost completely evaporated. Add the tomato sauce and reduce the heat to a very low simmer. Bring 8 quarts of water to a boil in a large spaghetti pot, and add 2 tablespoons salt. Drop the farfalle into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the veal mixture. Stir the baby spinach into the veal mixture. Drain the pasta in a colander, and add it to the veal mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with the grated pecorino on the side. 
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Sherrard, IL Details |
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Perfect Pumpkin Cookies
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Today is Tuesday, May 21, the 141st day of 2013. There are 224 days left in the year.
1863 -- 150 years ago: On Monday the 11th inst. on Center Ridge in Mercer County,some citizens got out their cannon to celebrate the taking of Richmond. The gun wasoverloaded and burst. No one was injured, but one 30-pound piece went though thesecond story of a house.
1888 -- 125 years ago: The old folks concert at the Harper Theater last night to benefit St.Luke's Cottage Hospital, attracted a large audience.
1913 -- 100 years ago: Unless depredation by vandals in Rock Island parks is halted,special policemen will be assigned to night duty to protect the flowers and other property.
1938 -- 75 years ago: Station WHBF has received a special citation from Washington forits participation in Air Mail Week, which was observed this week throughout the nation.
1963 -- 50 years ago: A 10-year high in employment in the Quad-City area was reachedat the end of the last quarter, according to an industrial employment barometer releasedtoday.
1988 -- 25 years ago: Pee Wee teams will be able to play baseball and softball as usualon Diamond Three at Dorrance Park this summer, but after that, the ball field is doomed.County crews have put the diamond back in shape after heavy trucks marred the playingfield earlier this spring. Illinois Department of Transportation crews drove onto it to makeborings for the relocation of the junction of Illinois 84 and the Port Byron-Hillsdale road.
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