Binging with Babish: Goodfellas Prison Sauce
Say what you want about gangsters - the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason - the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below!
Recipe:
Music: Cream on Chrome by Ratatat
RECIPE
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*Ingredients*
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-1lb meatballs
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)
*Method*
In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don't let anything stick - it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.
Remove carrots and beef/veal bones - add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.
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Making Pasta For My Fiancée
Molly Yeh's Meaty Ziti with Pesto Dollop | Girl Meets Farm | Food Network
Sweet Italian sausage, fresh fennel and basil pesto turn Molly's cheesy baked pasta dish into a hearty meal!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Meaty Ziti with Pesto Dollop
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 20 min
Active: 45 min
Yield: 6 to 8 servings
Ingredients
Meaty Ziti:
1 teaspoon kosher salt, plus more for seasoning
2 tablespoons (26 grams) extra-virgin olive oil
1 pound (453 grams) sweet Italian sausage, removed from casings
1 medium onion, sliced
1 medium bulb fennel, quartered, cored and thinly sliced (reserve 1/2 cup tender fronds for the pesto)
1/2 teaspoon red pepper flakes
1/2 cup dry red wine
One 28-ounce/794-gram can whole tomatoes, crushed by hand
One 8-ounce/227-gram can tomato sauce (reserve the can)
1 pound (453 grams) ziti
2 cups (224 grams) low-moisture whole milk shredded mozzarella
1/2 cup (40 grams) grated Parmesan
One 8-ounce/226-gram ball fresh mozzarella, halved
Freshly ground black pepper
Pesto:
2 cups loosely packed fresh basil
1 cup loosely packed fresh Italian parsley leaves
1/2 cup fresh fennel fronds
1/4 cup (30 grams) blanched almonds, toasted
1 lemon, zested and juiced
1 clove garlic, crushed
1 teaspoon kosher salt
2 tablespoons (10 grams) grated Parmesan, plus more for finishing
1/3 cup (71 grams) extra-virgin olive oil, plus more for drizzling
Directions
For the meaty ziti: Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
Bring a large pot of salted water to boil for pasta.
Heat a large braiser (about 5 quarts) over medium heat and add the olive oil. Crumble in the sausage. Cook, breaking up into small pieces with a wooden spoon, until browned, about 4 minutes. Add the onion, sliced fennel and 1/2 teaspoon salt. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Season with the remaining 1/2 teaspoon salt and the red pepper flakes. Stir to incorporate and allow the red pepper flakes to toast, about 1 minute. Add the wine. Increase the heat to reduce by half, about 2 minutes.
Add both cans of tomatoes. Add 1 cup water to the smaller reserved can and add the tomato-water to the pot. Bring to a simmer and cook until thick and flavorful, about 15 minutes.
Meanwhile, add the ziti to the boiling water and cook according to the package instructions. Drain and add the pasta to the sauce. Toss to coat. Add almost all the shredded mozzarella (saving some for the top) and 1/4 cup Parmesan. Tear half the fresh mozzarella into smaller pieces and add to the pasta; fold the cheeses into the pasta. Top with the remaining shredded mozzarella and remaining 1/4 cup Parmesan, then dot with torn pieces of the remaining fresh mozzarella.
Bake, uncovered, until the edges are bubbling and the top is golden and crusty, 20 to 25 minutes. Meanwhile, make the pesto.
For the pesto: Combine the basil, parsley, fennel fronds, almonds, lemon zest and juice, garlic, salt and Parmesan in the bowl of a food processor. Pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.
Dollop the pesto on top of the hot pasta. Season with black pepper and finish with grated Parmesan.
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My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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$25 off coupon on your FIRST order of A5 WAGYU BEEF (:
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Baked Ziti night / Recipe
Authentic fast way to make your pasta: 16 oz pasta, 4 oz pasta sauce, 8 oz smoked turkey sausage, 4 oz mozzarella cheese (shredded), 1 tbs salt, 1/2 tbs seasoning blend, 2tbs oil, tbs anchovies.
#pasta night, #cooking show, #letscookwithtapo