Ingredients:
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Directions:
In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
The polenta can be made ahead and reheated: add ¼ to ½ cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving. |
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Arugula Pesto
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4 Cups arugula packed
1 to taste salt and pepper
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Directions:
Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the Arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the Arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the Arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
Squeeze the water out of the Arugula with your hands until very dry. Roughly chop the Arugula and put in a blender or food processor. Add the garlic, salt and pepper to taste, olive oil, pine nuts, and the vitamin C, if using. Blend/Pulse for at least 30 seconds. In this way the green of the Arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. |
Roasted Tomatoes
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Directions:
Preheat the oven to 250 degrees. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go.
Bake until the tomatoes are soft and shriveled but still retain some moisture, 5 to 8 hours. Timing will depend on how large, meaty and juicy the tomatoes are. Let cool completely, then arrange the tomatoes in a plastic container, making no more than 2 layers. Add olive oil to cover completely then cover tightly and refrigerate. |
Tra Vigne Marinara Sauce
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1 Tablespoon parsley, flat-leaf chopped
1 Large basil, fresh stem with leaves removed
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Directions:
Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and sauté until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt.
Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving. |
Veal, Pork and Porcini Bolognese Sauce
(Add to shopping list) :
1 Pound veal, ground
1 to taste salt and pepper
0.75 Cup stock, veal
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Directions:
Soak porcinis in warm water for 15 minutes, chop them. Strain and reserve 2 tablespoons of the liquid.
In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
Add the wine and porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and parsley, and cook for 2 minutes. Add the marinara and water. Reduce the heat and simmer for 3 to 4 minutes.
Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some additional hot water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan. |
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