Farsumagru
Mezzi Rigatoni with Ragu Napolitano
Broccoli di Rabe with Chickpeas and Pecorino Romano
Farsumagru
Used a 5lb bottom round roast, butterflied out about 1/4"-1/2" stuffed with hot Italian-style pork sausage, breadcrumbs, fresh grated pecorino romano cheese, fresh Italian parsley, pignoli, and raisins that had been soaked in leftover valpolicella wine from last week. Rolled it up, tied tight with butchers twine, seared it on the stove top. Made a braising sauce with carrots, celery, white onion and garlic, a little tomato paste, red wine, and a bit of beef stock. Braised it in the oven covered for 2 hours, rolling it over halfway through.
Ragu Napolitano (Sunday gravy)
Browned 2 whole Italian-style sausages and 2 lbs of boneless pork shoulder cut in to 2" cubes. Used a whole red onion and garlic for soffritto, 2 cans of crushed Italian tomatoes, 2 cans of tomato puree, red wine and a little water, 14 torn basil leaves, salt and pepper. Braised the meat in the sauce on the stove top for 3 hours. Saving the meats to eat with pasta during the week!
Broccoli di Rabe
Gently sauteed diced garlic and crushed red pepper in olive oil. Added two huge bunches of rapini cut in to two inch pieces and steamed with a half cup of water. After the broccoli di rabe wilted uncovered the pot and added salt, pepper, a can of rinsed ceci beans, and grated pecorino romano.
No dessert this week! Been getting more leftovers from the butcher shop than usual, so working my way through those.
Always nice to go back to some easy family recipes after having a hard time with several new ones that I tried over the past few weeks.
No comments:
Post a Comment