Sunday Dinner: Green and White Pappardelle Bolognese

Sunday Dinner: Green and White Pappardelle Bolognese

A few weeks back I was at Borgatti’s pasta shop, down in the Arthur Avenue area in the Bronx. While I was waiting for my ravioli I saw the guy at the counter cutting up some sheets of green(spinach) and white pasta into pappardelle. It looked so good I thought of getting some for myself, but ended up leaving with just the ravioli. The image of that pappardelle haunted me the rest of the day, I really regretted not getting some. On the way back to Connecticut, we stopped at my parent’s house, and I told my Mom about it. “That would be great with Bolognese sauce,” Mom said. “I love Pappardelle Bolognese.” The seed was officially planted. This past Sunday I did not make it down to Arthur Avenue, but I did buy some sheets of green and white pasta from a local pasta shop. I took them home and cut them into pappardelle, which are usually 3/4 to 1 inch wide ribbons of pasta, and substituted them into my Tagliatelle alla Bolognese recipe. Perfect for Sunday dinner. So, that’s my recommendation to you for Sunday dinner this weekend, make a nice Bolognese sauce and toss it with some fresh pappardelle pasta. If you can find both spinach and regular pasta, great. If not just use white. Substitute it for the tagliatelle in the recipe below and you are good to go. Recipe: Tagliatelle alla...
Sausage Lasagna

Sausage Lasagna

The magic of sausage! It can take an ordinary lasagna and turn it into something special. Yet, even before the sausage, this is no ordinary lasagna. Fresh homemade pasta for the noodles, the Ricotta-Béchamel sauce from Chef Silvia’s Hand Rolled Lasagna and fresh mozzarrella already take this to another level. Add the sausage and it’s breathing down the neck of the venerable Lasagna Verde Bolognese in the race for the title of my favorite lasagna. Sausage Lasagna Recipe Prep time: 45 min | Cook time: 1 hour | Total time: 1 hour and 45 min 2 tablespoons olive oil 1/2 medium yellow onion, chopped fine 1 pound sweet Italian sausage meat (stuffing from 4 links) 1 35oz can of imported Italian tomatoes salt & pepper to taste 3 fresh basil leaves 1 recipe Ricotta-Béchamel (see below) 1 pound of fresh mozzarella cut into small cubes 3/4 cup freshly grated Parmagiano-Reggiano cheese 1 recipe of homemade fresh pasta rolled out and cut into 13 inch long pieces Preheat oven to 375°F. Heat olive oil in a medium sauce pan over medium-high heat. Add onion and sautè, stirring occasionally with a wooden spoon until softened and translucent, about 5 minutes. Add sausage meat, and salt & pepper to taste. Cook, stirring occasionally until sausage is browned approximately 10 minutes. In a large bowl, crush the tomatoes with your hands then add them with their juices to the pan. Add 1/2 cup of water and bring to a simmer. Turn heat to low and let simmer until thickened, about 30 minutes. At the very end of cooking, tear the basil leaves into...
Biscotti

Biscotti

There is an Italian bakery in Bridgeport, CT called Del Prete, and they make these great mini biscotti. They are the perfect size for dunking in an espresso or a glass of vin santo. I usually get the chocolate and the almond from Del Prete, but have been making butterscotch biscotti off and on for a few years, and thought I would try making them smaller like those from Del Prete. I also wanted to try making chocolate. The recipe I have adapted for the butterscotch biscotti is actually one my mother clipped from a newspaper 20 years ago. I don’t know what newspaper it was, but the recipe is one that was sent in by a reader, and it was called Grandmom Arcuri’s Butterscotch “Biscotti”. The quotes around the word biscotti were apparently because they eliminated the second baking in their recipe. Since biscotti actually means twice baked, I guess you could say they were not technically “biscotti”. Anyway, Grandmom Arcuri wherever you are, thanks. Butterscotch Biscotti Recipe Prep time: 20 min | Cook time: 55 min | Total time: 1 hour and 15 min 3 large eggs 1 cup sugar 1 stick unsalted butter, melted and cooled 1 teaspoon almond extract 3 cups all-purpose flour 1 tablespoon baking powder 1 cup butterscotch chips 1 large egg beaten in a bowl Preheat oven to 350F and line two baking sheets with parchment paper. In a large bowl whisk together eggs and sugar until light and fluffy. Whisk in butter and almond extract until combined. In a small bowl whisk together flour and baking powder, then stir it into...