Lamb Bolognese

Happy Friday and welcome to another day with Giada’s Italy *Giada’s Italy: My Recipes for La Dolce Vita. I continue to utilize the recipes in this wonderful cookbook; adding my own versions to the recipes.  I used ground lamb and ground turkey instead of ground beef.  Both lamb and turkey are lower in fat but not losing any flavors.  By slow cooking in a dutch oven; the flavors are allowed to marry together and fill your home with delicious scents.This recipe makes 6 cups and yields 8 servings so you can use half for now and freeze the rest for later use.

Ingredients:

  • 1/4 stick unsalted butter
  • 4 Tbsp. olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 tsp. kosher salt
  • 3/4 lb. ground lamb
  • 3/4 lb. ground turkey (90/10)
  • 1 clove garlic, chopped
  • 1 tsp. Calabrian chile paste
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 cup tomato paste
  • 2 cups whole milk
  • 1 cup dry red wine
  • 1 28 oz. can whole San Marzano tomatoes
  • 1 bay leaf
  • 1 3 in. piece of Parmigiana-Reggiano rind
  • 1 8 oz. package of pappardelle pasta (see homemade pasta recipe under my favorite things!)
  • 1 cup freshly grated Parmigiana-Reggiano

Heat a medium dutch oven and add the butter and half the olive oil until butter melts. Add carrot, onion, celery and 1/2 tsp salt and cook stirring frequently for about 6 minutes until the vegetables are soft.  Add the lamb and turkey and cook and break up into small pieces until meat is cooked through.  Add garlic, Hot Chili Peppers Crushed in jar, McCormick Culinary Ground Hot Red Pepper and tomato paste, cooking for a few minutes; stirring to cook down the tomato paste.

 

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Stir in the milk and simmer for 20 minutes, stirring occasionally until most of the milk evaporates.  Add the wine, crushed tomatoes, bay leaf, cheese rind and remaining 1/2 tsp salt.  Reduce heat once it comes to a simmer, gently cooking for 2 hours, stirring occasionally. Skim oil off surface.  Remove half the sauce into a container for later use. Keep in the refrigerator for up to 4 days or freeze. Cook pasta in well salted boiling water cooking until al dente. Remove from water and toss the pasta with the herb butter.  To serve place pasta in a beautiful dish : CERAMICHE D’ARTE PARRINI – Italian Ceramic Art Pottery Serving Plate Dish Food Hand Painted Decorated Lemons Made in ITALY Tuscan add the sauce to the top and sprinkle with parmesan cheese and some fresh Italian Parsley.  Enjoy!

Love and Light,

Jeanine on the Scene

*Adapted from recipes from Giada’s Italy cookbook.

Quick & Easy Shrimp Cocktail

If you like spicy foods this ones for you.  The original recipe called for Calabrian Chile Paste.  I did not have this readily available in my pantry so made my own version by soaking chile pepper flakes in olive oil and a little Sriracha.  Spicy kick but balanced out in the end with lemon juice.  I used to carry the Tutto brand in my store in Northern CA but you can buy it online if you can not find it at your local market.  https://www.supermarketitaly.com/tutto-calabria-crushed-hot-chili-peppers-10-2oz/?gclid=CjwKCAjwns_bBRBCEiwA7AVGHjuflOkqASYdEYmDIwHfB9BuR5q9npifadg1aHN4V3Jp2idWXtroORoCuGUQAvD_BwE https://www.supermarketitaly.com/tutto-calabria-crushed-hot-chili-peppers-10-2oz/?

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Ingredients

  • 1/2 cup freshly grated Parmigiano-reggiano
  • 2 TBSP. Olive oil
  • 2 Tsp. Calabrian chile paste or 2 Tsp. chili peppers crushed and soaked in olive oil overnight, add 1 tsp. Sriracha and mix thoroughly
  • 1 tsp. grated lemon zest
  • 1/4 tsp. dried oregano
  • 1/4 tsp. kosher salt
  • 1 lb. large shrimp, peeled, deveined with tails intact (I used pre-cooked)
  • 1 TBSP. fresh lemon juice
  • 1 TBSP> chopped fresh basil or Thai basil

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In medium bowl whisk together chili paste, Parmigiano Reggiano, olive oil, lemon zest, dried oregano and salt.  Mix in shrimp and let marinate at room temperature for 10 minutes.  BBQ on medium heat until shrimp are pink but not overcooked.  This is a quick sear on both sides.  Remove from heat and sprinkle with lemon juice and basil.  Serve warm.  This can be a first course or mixed in with pasta for a main dish or topped on mixed greens sprinkled with olive oil and balsamic vinegar for a light lunch.

Enjoy!

Love and Light,
Jeanine on the Scene