Ziti Con Polpettine (Beef And Veal Meatballs With Ziti)
1/2 lb ground beef
1/2 lb ground veal
4 slice white bread; (crust removed), soaked in milk
1 egg
1/4 teaspoon garlic powder
1/2 teaspoon oregano
2 tablespoon plain breadcrumbs
1 salt & pepper to taste
1/4 cup finely chopped parsley
1 tablespoon romano cheese
1/3 cup vegetable oil for frying meatballs
1 recipe tomato sauce; (below)
1 lb ziti
1 additional freshly grated romano cheese
----BASIC TOMATO SAUCE----
3 tablespoon butter
2 garlic cloves minced
1 can (15 ounce) tomato sauce
1 cup water
1 salt & pepper to taste
Prepare the tomato sauce (recipe below) first.
In a bowl, mix the meats, bread, egg, garlic powder, oregano, bread crumbs,
salt & pepper, parsley and 1 tablespoon of Romano cheese. Mix well and form
into balls about
1 1/2 inches in diameter.
Heat oil in a large skillet and fry the meatballs until browned all over.
Remove and drain on paper towels.
Add the meatballs to the already simmering tomato sauce and continue
cooking for about 1 more hour.
Cook the ziti, drain.
Serve the meatballs over the ziti with additional grated Romano Cheese.
Serves 4
BASIC TOMATO SAUCE In a saucepan, melt butter, add garlic and saute 1
minute.
Add tomato sauce, water, salt & pepper. Bring to a boil, reduce heat and
simmer for 30-45 minutes, or to desired thickness.
Makes about 2 1/3 cups
Zucchini And Bell Pepper Frittata
1/3 cup finely chopped onion
1 cup thinly sliced zucchini
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 1/2 tablespoon olive oil
4 large eggs
2/3 cup freshly grated parmesan
2 tablespoon minced fresh parsley leaves
In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers
with salt and black pepper to taste in 1 tablespoon of the oil over
moderate heat, stirring, for 10 minutes, or until the vegetables are
tender. In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the
parsley, add the vegetable mixture, and stir the mixture until it is
combined well. In the skillet heat the remaining 1/2 tablespoon oil over
moderate heat until it is hot but not smoking, pour in the egg mixture,
distributing the vegetables evenly, and cook the frittata, without
stirring, for 8 to 10 minutes, or until the edge is set but the center is
still soft. Sprinkle the remaining 1/3 cup Parmesan over the top. (If the
skillet handle is plastic, wrap it in a double thickness of foil.) Broil
the frittata under a preheated broiler about 4 inches from the heat for 3
to 4 minutes, or until the cheese is golden, let it cool in the skillet for
5 minutes, and run a knife around the edge. Slide the frittata onto a
serving plate, cut it into wedges, and serve it warm or at room
temperature.
Yield: 2 servings
Wild Mushroom Soup
2 tablespoon butter
2 tablespoon flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup burgundy or beaujolais wine
1/4 medium onion minced
3 to 4 cups leek and mushroom stock (see recipe)
1 lb mixed wild mushrooms *
----LEEK AND MUSHROOM STOCK----
4 carrots, cut in large pieces
2 large leeks, well cleaned and trim trimmed, cut in large pieces
2 onions, peeled, halved
1 celery stalk
5 whole cloves
1/4 lb wild mushrooms **
2 quart water
1 teaspoon salt
* (chanterelles, shiitake, cepes), cleaned, trimmed ** or 1/2 pound
cultivated white or brown mushrooms, coarsely chopped.
Here's one for you lucky folks that have chanterelles popping up in
the back forty...
Melt the butter in a large saucepan over medium heat. Remove from
heat and stir in the flour, whisking as you go. Add the salt and
pepper. Return to heat and slowly whisk in the wine. Simmer for 3 or
4 minutes, continuing to whisk until well blended and slightly
thickened. Add the onions. Simmer for about 30 minutes, stirring
from time to time.
Heat the stock in a saucepan, add the mushrooms and simmer for 10
minutes over medium heat.
Combine mushroom mixture and wine mix mixture; simmer for 20 minutes.
The scent of this cooking is unbelievably fragrant!
The finished stew may be served alone, or over rice, polenta or
pasta, and is nice garnished with a little parsley or young arugula.
Serves 3 or 4.
Leek and Mushroom Stock:
This is a good alternative to chicken broth in almost any recipe. Put
all ingredients in a large pot; bring to a boil, reduce heat and
simmer, covered, for 45 minutes. Strain for a clear stock.
Makes 1 1/2 to 2 quarts.
San Francisco Chronicle, 9/2/92.
Wild Rice And Barley Pilaf
1 small onion; minced
1/2 lb mushrooms, sliced
1 garlic clove; minced
1 cup wild rice
3 1/2 cup chicken broth
1/2 cup pearl barley
1 salt and pepper
In a 12-inch frying pan or 2- to 3-quart pan, combine onion, mushrooms,
garlic, and 1/2 cup water. Cook, uncovered, on high heat until liquid
evaporates and a brown film forms in pan, about 15 minutes; stir often. Add
2 or 3 tablespoons water and stir to free the brown film; cook until the
film forms again. Repeat this step 4 or 5 times until onions are richly
browned, about 15 minutes. Rinse and drain rice. Mix with broth in pan.
Bring to a boil on high heat; cover, and simmer 30 minutes. Rinse and drain
barley. Add to rice; simmer until grains are tender to bite but just
slightly chewy, about 20 minutes longer. Season with salt and pepper to
taste. Makes 5 or 6 servings.
