Entree

Gina’s Spaghetti alla Puttanesca

 

 


There are many explanations that describe the origin of this dish. Puttanesca (literally means whore’s style spaghetti) is believed to have originated in the Campania region of Italy. In 2007, when we visited the ruins of Pompeii in Naples, our tour guide Marco from Perillo Tours explained to us the story behind the name of this dish. According to him, the ladies of the evening made it to lure the men into their house by attracting them with the aroma of the sauce.  Other sources claim the ladies made it  because it was easy and quick as they were always busy and had little time for cooking.  Whatever the story, Puttanesca is a delicious and lively sauce that you can whip in no time. It’s best served over spaghetti. It is tasty but on the salty side.

 

Get the recipe in my cookbook: https://foodiewinelover.com/product/cookbook/

 

Warning: This dish has a high sodium content
Photos by Gina Martino Zarcadoolas for Foodiewinelover

Happy Cooking from my Kitchen to yours,
Gina Martino Zarcadoolas, aka Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET-Level 2 Wine Connoisseur
Culinary and Global Cuisines Aficionado

Spaghetti alla Puttanesca

Exotic Moroccan-Style Chicken Tagine

Chicken Tagine

Chicken Tagine

Chicken Tagine marinade
I am so fascinated with global cuisines that I jump from Italian pasta dishes, to Greek deliciousness, Middle Eastern delights, Caribbean flavorful dishes to other exotic cultures. Today, I am taking you on a journey (via my blog) to Morocco for a taste of My Chicken Tagine. A tagine is an earthenware pot in which this dish is traditionally cooked in.  Using preserved lemon is also part of the tradition, however in this recipe,  I used fresh lemon instead. No, I have not been to Morocco but I love the way they use aromatic spices in their dishes. Put on your apron and follow me in the kitchen for this delightful meal.

Serves: 6-8 Level of difficulty: Intermediate
Allow up to 2.5  hours from start to finish

Ingredients for chicken marinade:

  • 5-6 lbs. chicken thighs and legs, skinless
  • 1 medium onion, sliced
  • 1/2 tsp. ginger, grated
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • freshly ground black pepper to taste
  • 1/4 tsp. cinnamon
  • 1/2 lemon, juiced + slices of lemon
  • 2 tbsp. olive oil for marinade

  • Remaining ingredients: 
  • 6 -8 tbsp. of olive oil for searing the chicken
  • 4 garlic cloves
  • 1 tsp. tomato paste
  • 1/2 cup dry white wine
  • 1.5 cup low sodium chicken broth
  • 1 cup pimento-stuffed olives
  • 8 oz chickpeas
  • 1 large carrot, sliced
  • 1/2 cup golden raisins

    Preparation:

    1) Marinate the chicken for at least one hour,  with onions, ginger, cumin, paprika, turmeric, salt, pepper, cinnamon, lemon juice, olive oil.  Keep refrigerated for 45 minutes and keep at room temperature for 15 minutes prior to cooking it. Please keep your house cool.
    2) In a large tagine or Dutch-oven, over med-high heat, heat olive oil, and sear the chicken 2-3 minutes on each side. You will do this in batches and use more oil as needed. Remove and set aside.
    3) In the same pan, add the onions from the marinade, sauté for couple minutes, add garlic, sauté for 1 minute, tomato paste, 1-2 minutes till it’s rust in color. Stir constantly to avoid burning. Deglaze with the wine for 1-2 minutes.
    4) Add the chicken, broth, olives, chickpeas, carrots, raisins and lemon slices as seen in picture. Bring to a boil.
    5) Cover and simmer on low flame for 30 minutes. Remove cover, simmer for an additional 45 minutes. Serve with Moroccan couscous. Bon Appetit!

    Gina Martino Zarcadoolas – Foodiewinelover
    My Food, Wine & Travel Lifestyles
    WSET-Level 2 Wine Connoisseur
    Global Cuisines & Cultures Aficionado

Balsamic-Glazed Flank Steak with Orange Gremolata

photo (44)

 

Gremolata

Gremolata

FoodieWineLoverDecember2014 049

Mise en place for Flank Steak

 

For all meat lovers, this Balsamic-Glazed Flank Steak with Orange Gremolata is a delicious dish to add to your repertoire. It’s easy and makes for a beautiful presentation. Put on your apron, and lets get cooking!

Serves: 4 – 6     Degree of difficulty: Easy

Ingredients for the Steak

  • 1.5 – 2 lbs. flank steak
  • Sea salt and freshly ground black pepper to taste
    Season the entire steak with salt and pepper. Let it sit at room temperature for a minimum of 30 minutes. (Keep your house cool)

In the meanwhile, prepare the Gremolata and the glaze.

Ingredients for Gremolata

  • 1/2 cup flat-leave parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp. orange zest
    Mixed together and set aside.

Ingredients for glaze

  • 1/2 cup balsamic vinegar
  • 1 shallot, chopped
  • 1 TBSP. olive oil

Preparation:

1) Heat olive oil and saute’ the shallot until it’s not longer translucent. Add the balsamic vinegar, bring to a boil and reduce on very low heat for about 10 minutes. Set aside.

2) Grill the steak on high heat for about 4- 5 minutes on each side, depending on your desired doneness. I cooked it for 10 minutes which resulted in a medium, medium rare temperature. Let it sit for a couple of minutes to retain its juices. Slice it diagonally against the grain. Place it on a rectangle serving dish for a delightful presentation. Drizzle the glaze on top, and sprinkle the Gremolata all over the steak. Voila! A wonderful and refreshing way to dress up the meat to the nines. Serve it with a side dish of your choice.

Wine pairing suggestions: Syrah or Shyraz from Australia

Bon Appetit from Gina over at Foodiewinelover
My Food, Wine & Travel Lifestyles
Photos by Gina Martino Zarcadoolas for Foodiewinelover (Canon Rebel T3)
Culinary Aficionado
WSET-Level 2 Wine Connoisseur

 

 

Arabic-Style Belly Dancing Chicken

img_4871

As mentioned in the “About” section of my blog, I am of Middle Eastern descent on my mother’s side. I enjoy the richness and the intense flavors of their cuisine. I love experimenting with food in my kitchen. Recently, I created this dish, made with Middle Eastern couscous, chicken thighs and some aromatic spices indigenous to the region. It is so delectable, it makes me want to do the belly dancing. Put on your apron, grab a glass of wine (if you drink) and follow me in Gina’s kitchen.

Serves: 6-8 as a main meal – Level of difficulty: Medium

Ingredients:
12 chicken thighs skinless, bone-in
Olive oil – Follow recipe
2 tablespoons sumac + more
2 teaspoons 7 spices *
1 teaspoon salt
Black pepper to taste
1 small red onion, diced
4 garlic cloves, chopped
1 tablespoon tomato paste
2 cups Middle Eastern couscous
32 ounces lower sodium chicken broth
½ cup chickpeas, drained
½ red bell pepper cut in julienne
Flat leave parsley for garnish
16 ounces Greek 2% yogurt, sumac, olive oil to taste

Preparation:

1) Season chicken with 3 tbsp. olive oil, sumac, 7 spices, salt and black pepper.  Let it marinate for a minimum of 30 minutes.

2) In a large Dutch pan, on medium-high to high heat,  cover the bottom of the pan with olive oil.  Sear the chicken,3 minutes on each side.  Be careful, as there will be some splattering.  Set aside. Do a second batch, and repeat. Set aside.
3) In the same pan, saute’ the onions, 2 minutes, garlic, 1 minute, add tomato paste and stir until it caramelizes, another 2 minutes or so. Stir well.
4) Add the couscous, continue stirring for 1 to 2 minutes.  Add chicken broth.  Layer all the chicken thighs on top, add chickpeas, bell peppers.
5) Bring to a boil. Lower the flame to medium-low, cover and simmer for 30 minutes. It should come out nice and moist.  Garnish with parsley.
6) In a serving bowl, place the yogurt, sprinkle with sumac and olive oil to taste. Serve with the meal.

Arabic-Style Belly Dancing Chicken

Arabic-Style Belly Dancing Chicken

 

7 Spices

7 Spices

Couscous

Couscous

 

Greek yogurt, Sumac, olive oil

Greek yogurt, Sumac, olive oil

Cook’s notes:
1) The 7Spices contain, coriander, allspice, cloves, nutmeg and other spices as indicated on label.
2) The sumac and 7Spices can be found at Middle-Eastern/Arabic specialty stores.

I hope you have enjoyed this recipe, and will attempt to make this delightful dish.

Recipe developed and created by: Foodiewinelover
Photos taken by Gina Martino Zarcadoolas for Foodiewinelover

Gina Zarcadoolas
My Food, Wine & Travel Lifestyles
WSET-Level 2 Certified Wine Connoisseur
Culinary Aficionado & Lover of Global Cuisines

The Ultimate Shrimp Creole

img_1943Shrimp creole is a dish that originated in  Louisiana.  It consists of shrimp, tomatoes, the Holy trinity, some spices and hot pepper sauce. It’s very easy to prepare and packed with flavors. This dinner can be put together in 20 minutes.

Serves: 6 Level of difficulty: Easy

Ingredients:

– 1.5 lb. extra large shrimp, peeled and deveined
– 4 tbsp. olive oil
– 1 onion, diced
– 1 green pepper, diced
– 2 celery ribs, diced
– 3 garlic cloves, chopped
– 8 oz. diced tomatoes, fresh or canned
– 8 oz. tomato sauce, of your choice
-1/2 cup water
– 3/4 tsp. Worcestershire sauce
-1/4 tsp. cayenne pepper, optional
-1/2 tsp. oregano
– Salt to taste
– Louisiana hot sauce, a few dashes
– Flat leave parsley for garnish

Preparation:

1) In a large skillet, over medium-high heat, heat olive oil. Saute onions, peppers, celery for about 3 minutes. Add garlic, sauté for 1 minute. Stir well.

2) Add tomatoes, tomato sauce, water, Worcestershire sauce, cayenne pepper, oregano, salt, hot sauce.  Bring to a boil. Cover,  and simmer on low heat for about 10 minutes.

3) Add shrimp,  cover and cook on low heat for an additional 3-4 minutes or until they become opaque.

Traditionally, this dish is served over white rice. Garnish with parsley.  I suggest you start cooking the rice. Follow the instructions on the package.  While the rice is cooking, prepare the shrimp dish.

Wine pairing suggestions: A chilled Riesling to balance the heat in this dish!

Recipe for Shrimp Creole by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover

Bon Appetit!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles

 

 

 

Short Ribs Braised in Red Wine over Polenta

Beef Short Ribs

Beef Short Ribs

Beef Short Ribs braised in Red Wine

Beef Short Ribs braised in Red Wine

Beef Short Ribs braised in Red Wine over Polenta

Beef Short Ribs braised in Red Wine over Polenta

Enjoying some short ribs

Enjoying some short ribs

Beef Short Ribs braised in Red Wine over Polenta Beef Short Ribs braised in Red Wine over Polenta

After a long absence, I needed to get back in the kitchen and prepare some home cooked meals.  My son PJ suggested that I make Gordon Ramsey’s short ribs. It was a collaborative effort with him and the result was a Grand Slam. Of course, he thought he was Gordon Ramsey and acted like him, but, I had to take control in Gina’s Kitchen. Let’s just say, we were each other’s sous chef! I was feeding 6 hungry people and I came up with the following measurements.  This recipe can easily be divided in half for a smaller crowd.

Serves: 6-8  Level of difficulty: Easy-Medium

Time: Allow a minimum of 3 hours from start to finish

Ingredients:

  • 8 lbs. beef short ribs
  • Olive oil as needed for searing the ribs
  • Salt and pepper to taste
  • 5 oz. of tomato paste
  • 2 heads of garlic, cut in halves (unpeeled)
  • 1 bottle of red wine, Chianti, Pinot Noir or Cabernet
  • 28 oz. of beef broth low-sodium
  • Italian parsley for garnish, optionalSide dish:

    1 cup Polenta for 4 cups of water, salt to taste

    Mushrooms topping: 

  • 8 oz baby Portobello mushrooms, sliced
  • 1 tbsp. salted butter
  • 1 tbsp.  olive oil

    Preparation:

    1) Season the ribs liberally with salt and pepper on both sides. Let it sit at room temperature for 20-30 minutes. ( I keep my house on 75 degrees F.)2)  Pre-heat the oven at 350 degrees F.
    3) In a very large and deep pan, over medium-high heat on the stove top, pour about 1/4 cup of olive oil. Sear the meat on both sides for about 3-4 minutes each side. Rotate the meat in the middle of the pan where the heat is, using a set of tongues.

    4) Place the garlic face-down randomly. Add  tomato paste and stir it in all over the bottom of the pan. Cook until it obtains a rust color. Deglaze with the wine. Cook until it reduces 3-4 minutes.

    5) Add the beef broth, and control the sodium if necessary. Bring to a quick boil. Turn stove top off.  Cover with aluminum foil and place in the oven for 2.5 hours. Just forget about it, figuratively speaking.  (please do not leave oven unattended)

    6)  In a small frying pan, over medium-high heat, melt the butter and the oil, and pan fry the mushrooms until they are golden brown. Set aside.

    7) Prepare the polenta 20 minutes before the ribs are done. If you do it too soon, it will clump up.  Follow cooking  instructions on package.  Keep on the lowest heat until you’re ready to serve.

    8) Remove the ribs out of the oven and place them in a large platter. Take all the garlic out.  Pass them through a sieve and put the garlic paste in the sauce.  Stir well. Now it’s time to serve. Either buffet style or  you can plate it, by placing some polenta on the bottom of a platter, put the ribs on top and garnish with the mushrooms and parsley.
    Wine pairing suggestions: A bold Cab, Chianti or any red wine of your choice.It’s good to be back in the kitchen after a long absence.This blogpost is in Memory of My Beloved Dad, John.  I will always remember him in the kitchen as my potato peeler, my pot scrubber and my right hand daddy’s little girl. I will miss savoring delicious pasta dishes with him, but his legacy will live in my heart forever.

    RIP DAD- 1936-2016

    Disclosure:

    This dish is an adaptation of Gordon Ramsey’s recipe on YouTube. These measurements are mine based on 8 lbs. of ribs.
    Photographed by Gina Martino Zarcadoolas for Foodiewinelover

    Happy Braising!
    Gina Martino Zarcadoolas
    My Food, Wine & Travel Lifestyles

Aglio E Olio With Broccoli Rabe & Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

 

There are literally a thousand ways to make pasta, and I love to create dishes using different pasta shapes.  Sometimes, I plan ahead, but there are other times, I try to use whatever I have in the fridge and in the pantry. It’s a bit challenging but it can be fun.  I also get inspired while I am shopping, and I see the different ingredients. I start  visualizing how I can combine them together in a dish.  Today’s recipe is a perfect example of that. I grabbed the ingredients at the grocery store and put them together very quickly.  I fed my family, and everyone was smiling while savoring the pasta.  Aglio e Olio in Italian means garlic and oil, and traditionally used with spaghetti. I developed this dish, and take full credit for the recipe and the method of cooking.

Serves: 6-8  Level of difficulty: Easy – Medium 

Time: from start to finish 35 minutes (fast-paced) allow yourself 45 minutes in total. You will be juggling but you can do it, I promise you. You will have the oven and two burners going at one point. Just pay attention, and  do not use your cell phone. (LOL) 

Ingredients: 

  • 1 – 16 oz  pasta Gigi Flowers, (Flora’s Brand) *
  • 1 pint of cherry tomatoes
  • 1/2 lb of pancetta, chopped *
  • 1/3 cup of garlic, chopped
  • 3/4 cup extra virgin olive oil, plus more to drizzle
  • sea salt and pepper to taste (pepper is optional)
  • Pinch of crushed red pepper
  • 1 head of broccoli rabe, rough chopped
  • 1/4 cup pasta water (reserve)
  • 1/2 -3/4 Grana Padano cheese for grating *Preparation:

    1) Place tomatoes on a tray, season with salt and pepper, drizzle with olive oil. Bake in a pre-heated 425 degree F. oven for 30 -35 minutes.  Give them one good stir, at the half-way point.

    2) In the meanwhile, bring the salted pasta water to a boil.

    3) On another burner, in a very large skillet, over medium-high heat, heat 3 tbsp. olive oil, sautee the pancetta for 2 minutes, add the garlic. Once you smell the aroma, set this pan aside. (away from the burner)

    4) The pasta should be in the boiling water by now. 5-7 minutes prior to pasta being done, drop the broccoli rabe in there to avoid using another pot.  Check for doneness, and drain the pasta and broccoli rabe. Be sure to reserve some pasta water.

    5) Place the large skillet with pancetta and garlic back on the burner on very low flame, drop the rest of the olive oil, the pasta, 1/4 cup pasta water, broccoli rabe, roasted tomatoes, grated cheese. Sprinkle with crushed red pepper. Season with more salt if necessary. Mix well, and serve at once.

    Cook’s Tips:

    1) Use any short pasta you have in your pantry
    2) you can substitute pancetta with bacon
    3) Use as much or as little cheese as you want. You can also use a different cheese such as Parmigiano Reggiano, (parmesan)
    4) Always cook pasta according to package directions, unless you like it al dente. In that case, deduct 2 minutes from the cooking time.  The best way to know if the pasta is cooked to your liking is simply taste it.

    As you can see from my notes, pasta is very versatile and can be prepared according to your taste. You can use any meats, pasta shapes or veggies of your choice, and stamp your name on it!

    Wine suggestions: Any white wine of your choice. Make sure it’s nicely chilled but not overly so you can taste the aromas of the wine.

Recipe developed by Gina over at Foodiewinelover
Photos: By Gina for Foodiewinelover

Buon Appetito From My Kitchen to Yours!

Gina Martino Zarcadoolas
Foodiewinelover
My Food, Wine & Travel Lifestyles

 

Back To My Roots, A Delicious Greek Cookbook

Back To My Roots
Krystina Kalapothakos is a chef with a Greek soul, as she puts it. She blogs over at Kouzounas Kitchen.  Kouzouna is her grandmother’s maiden name, and not to be confused with Kouzina, which means kitchen in Greek. I met her online a little over a year ago, via a Twitter friend.  She is the founder of a wonderful group on Facebook called: Foodify.  We follow each other on social media, and share each other’s recipes with our audience.  Krystina is inspired by her yiayia, (grandma in Greek), who left her legacy, along with some traditional Greek recipes. That’s where Krystina gets her passion for cooking, and baking.  She has some delectable recipes on her blog, but recently decided to put together her first cookbook. Although, it’s been a lifelong dream of hers, it took her a little less than 3 months to put it together. I admire her commitment, determination, and love for Greek cuisine.  I got a copy of her cookbook, and was pleased with the heartwarming story she shares with us, along with some delightful, and authentic dishes. It didn’t take me long to try her Spanakorizo, Rice with Spinach. I made it in my kitchen, and it was an instant hit with my family. Today, I will share with you, this delicious Greek dish from her newly published cookbook, Back To My Roots, Sharing Recipes From The Villages Of Greece.

Spanakorizo (Spinach & Rice)

Ingredients:

  • 1 pound of fresh spinach (If you are using swiss chard, you can do half swiss chard & half spinach)
  • 1/4 cup olive oil
  • 1 cup chopped fresh onion
  • 1 leek finely chopped
  • 2 garlic cloves finely chopped
  • 1 lemon (reserve juice and zest)
  • 1/4 cup fresh chopped dill
  • 1/4 cup fresh chopped basil
  • 1/4 cup fresh chopped mint
  • 1.5 teaspoon dried Greek oregano
  • 1 cup Basmati rice
  • 3 cups water
  • 1.5 tsp sea salt
  • 1 Pinch ground cumin
  • 1 pinch black pepper
  • Balsamic Vinegar (Reserve for the finish plate)

Method:

  1. Heat olive oil in large pan over medium heat.

2) Saute onions and leeks until they become translucent. (About 5 minutes.)

3) Add garlic, and sauté for 1 minute.

4) Add lemon zest, dill, basil, mint, oregano, cumin, swiss chard, and spinach. Cook until the spinach has wilted down.

5) Stir in the rice, and water. Bring to a boil.

6) Reduce the heat, and place the lid over the pan. Let the rice cook for approximately 20 minutes.

7) When the mixture has cooled, stir in the lemon juice and balsamic vinegar.

Enjoy with some fresh Feta over the top.

I highly recommend this cookbook, and Krystina is in the process of getting it on Amazon. In the meanwhile, if you are interested in owning one, please email her, at kouzounaslive@gmail.com, write “cookbook” under subject, and she will get back to you. This would make a lovely Christmas, Hanukkah, or birthday gift.

Krystina Kalapothakos

Krystina Kalapothakos

Meet Krystina Kalapothakos, the name behind the lovely blog, Kouzounas Kitchen.

Follow her on Twitter: —–> KouzounasKitchen
Follow her on Facebook: —>KouzounasKitchen

I want to thank her for her generous contribution to the culinary world, and for featuring my shrimp Saganaki in her cookbook. I hope you will try this recipe, and get her book.

Update: 3/11/2016 – Since this blog post, Krystina has published her book on Amazon and you can obtain a copy by clicking on this link: http://www.amazon.com/Back-My-Roots-Krystina-Kalapothakos/dp/0692638679/ref=sr_1_1?ie=UTF8&qid=1456905437&sr=8-1&keywords=krystina+kalapothakos

Spanakorizo

Kali Orexi (Bon Appetit) in Greek

Chicken Lettuce Wraps

With today’s busy lives, people are pressed for time, and need quick and easy recipes for weeknight meals. These Chicken Lettuce Wraps take no time, and are delightful. This is my creation, and I am happy to share my passion in the kitchen with all of you.

Serves: 4   Degree of difficulty: Easy

Chicken Lettuce Wraps

Ingredients:

  •  3 tbsp. sesame oil
  • 1/4 cup onions, chopped
  • 1/4 cup red bell peppers, chopped
  • 1/4 cup canned water chestnut, chopped
  • 3 garlic cloves, chopped
  • 1 tsp. fresh ginger, grated
  • 2 lbs ground chicken
  • 1.5 – 2 tbsp. Soy sauce, low sodium
  • Dash of Cayenne pepper
  • 1/2 cup carrots, grated, + more for garnish
  • Salt, optional
  • 1 head of bib, or butter lettuce leavesPreparation:  
  1. In a large skillet or wok, over medium-high heat, heat oil, add onions, peppers, water chestnut, garlic, ginger. Saute’ for 5 -6 minutes, stir occasionally.
  2. Add chicken, stir fry for 5 minutes. Add soy sauce, Cayenne pepper, carrots, salt, fry  while stirring for another 5-7 minutes, or until chicken is cooked through. (Do not attempt to taste unless you are certain chicken is cooked, and has an opaque color)
  3. Fill the lettuce with the chicken and serve with a peanut, soy or any sauce of your choice. Serve with brown or white rice on the side for a complete meal. Try this easy and delicious meal, and your family will appreciate your love for them, through your cooking.
    Chicken Lettuce Wraps

    Chicken Lettuce Wraps

    Happy Stir Frying from My Kitchen to Yours!

    Gina 
    Super-High-Res-with-White-BG

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms.  The recipe was developed, and written by Mario Batali. I have followed his method, and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bow-ties, but it literally means, butterflies in Italian.  You can also use other short pastas, such as Rotini, corkscrew-shaped as shown on my featured image. They both work well, and absorb the sauce nicely.  It’s always a big hit in my kitchen, and perfect for feeding a small crowd.  The name of the original recipe is: Farfalle Abruzzese With Veal, Porcini and Spinach.  Mario brilliantly combines veal, double concentrated tomato paste, and porcini mushrooms to create this culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce has simmered for hours.

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
Level of difficulty – medium

Ingredients: 

3 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes

¼ cup extra virgin olive oil

5 garlic cloves, thinly sliced

1 ½ pounds ground veal shoulder

Salt and freshly ground black pepper

¼ cup double-concentrated tomato paste *

1 cup dry white wine

1 cup basic tomato sauce (for quick results, try my Mario Batali pasta sauces)

1 ½ pounds farfalle pasta (butterfly shaped pasta)

8 ounces baby spinach, trimmed

½ cup freshly grated Pecorino Romano

Preparation: 

1. 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.

2. 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.

3. Bring 8 quarts of water to a boil in a large spaghetti pot, and add 2 tablespoons salt.

4. 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 ¼ cup of the cooking water into the veal mixture. Stir the baby spinach into the veal mixture.

5. 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.

From “Molto Batali”

* You can find the double concentrated tomato paste at Italian specialty stores. If not, use 1/2 cup of regular tomato paste, but remember, the secret is to caramelize it on high flame to obtain that deep rust color. (My notes)

My wine suggestion: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy.

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

Recipe: Adaptation of Mario Batali’s:  Farfalle Abruzzese With Veal, Porcini and Spinach

Photo credit: Foodiewinelover

1 2 4
%d bloggers like this: