I hope you enjoyed the food on Wednesday night.
Here are the snapshots and recipes from that evening.
Thanks all for coming along.
Farfalle al Ragu (Bolognese Sauce)
INGREDIENTS for 4-6 people
• 1/2 red onion chopped
• 1 celery ribs chopped
• 1 medium carrot chopped
• 1 clove of garlic finely chopped
• 2/3 spoons of olive oil
• 250g of ground veal
• 250g of ground pork
• 1 can of diced tomatoes
• Half cup of red wine
• Salt and pepper to taste
• 1 or 2 Bay Leaves
DIRECTIONS
Cook onions, celery, carrot, and garlic in oil over moderate heat, stirring occasionally, until softened for about 3 minutes.
Add veal and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add wine and simmer for a few minutes until the wine has evaporated. Season with salt and pepper.
Stir in tomato can and bring to boil, when it does add the bay leaves turn down the heat and gently simmer until sauce is thickened (about 1 ½ or 2 hours).
Sauce may be made 2 days ahead and kept in refrigerator. Frozen, it keeps for about 1 month.
Serve with a little bit of butter and plenty of parmesan cheese in each dish.
Salame al Cioccolato
INGRDIENTS for 6-8 persons
• 3 eggs (yoke only)
• 3 table spoon of sugar
• 75g of butter
• 4 unsweetened cocoa powder
• ½ cup of Rhum or Marsala
• 100g of dry biscuits
DIRECTIONS
Combine egg yolks and sugar. Whip yolks until thick and lemon colored.
Add cocoa and butter partially melted. Beat until combined.
Add the crumbled biscuits and transfer the mixture into a metal foil.
Use or hands to shape a ‘salame’ and wrap with the metal foil.
Put in the freezer for about one hour.
No comments:
Post a Comment