By Darrell Carpenter,2014-11-25 15:03
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    Potato Gnocchi with Garlic Cream Sauce

    And Caramelized Pearl Onions


    1 ? lbs. boiled and peeled Idaho potatoes (about 3 large)

    1 egg

    ? c. parmesan cheese.

    1 tsp. salt.

    ?-1 c. flour

    Puree potatoes through a ricer. Cool. Add remaining ingredients. Briefly knead lightly. Roll into ? inch ropes and slice into 1 inch pieces. Drop into boiling, salted water for 2-3 minutes.

Garlic Cream Sauce:

    ? c. mashed roasted garlic

    4 c. heavy cream

    salt and cayenne to taste

    Combine garlic and cream in a saucepan. Bring to a boil. Reduce heat to simmer and cook for 20 minutes. (Reduce sauce to half.) Puree sauce, season and serve gnocchi with sauce and onions.

Caramelized Onions:

    1 pt. pearl onions

    1 ? tbls. butter

    1/4 c. balsamic vinegar

    ? c. chicken or beef stock

    2 tbls. sugar

    3 sprigs thyme

    salt and pepper

    Saute onions in butter until golden. Add remaining ingredients. Cook and stir until syrupy, about 15-20 minutes.

    Spaghetti Sauce

? c. olive oil

    2 ? lbs. ground beef and pork mixture 1 tbls. salt, or to taste

    1 tsp. pepper.

    2 large, diced onions

    1 small, diced green pepper

    6 cloves crushed garlic

    8 oz. sliced mushrooms, optional 2-18 oz. cans tomato paste

    3 cans (18 oz.) water

    2-3 tbls. basil

    1-2 tbls. marjoram

    ? c. chopped, fresh flat leaf parsley ? c. sugar

    1 c. heavy cream

    2/3 c. grated parmesan cheese

    2-3 lbs. pork neck bones (or 1 large chunk salt pork)

Saute onions and green pepper in oil. Add mushrooms and garlic. Add meat and brown.

    Add remaining ingredients. Bring just to a boil. Lower heat and simmer for 2 hours or

    longer. Remove neck bones.

    Fresh Tomato Sauce Sicilian

? c. olive oil

    4 cloves crushed garlic

    1 finely chopped onion

    9 c. ripe tomatoes, seeded and chopped

    4 – 28 oz. cans whole tomatoes, crushed with juice

    ? c. chopped flat leaf parsley

    1 c. chicken stock

    1 tsp. dried marjoram

    1 tsp. dried rosemary

    6 tbls. butter

    salt and fresh ground pepper to taste

    In an 8-10 qt. heavy pot, sweat the onions in the olive oil until clear. Add garlic and cook a few minutes longer. Add remaining ingredients except butter, salt and pepper. Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often. Add butter, salt and pepper to taste. This sauce freezes well.

    For a light cream sauce add 1 c. heavy cream to about 3 or 4 c. of sauce and a little freshly grated parmesan cheese.

    Fresh Pasta Dough

1 ? c. unbleached flour or bread flour

    1 c. semolina flour

    ? tsp. salt

    3 large eggs

    1 tbls. olive oil

    1 tbls. water or more as needed

    Place flours and salt in a large bowl. Mix well and form a well in center. Add remaining ingredients and mix with hands to form a dough. Knead a few minutes until dough is smooth and elastic. Place the dough on the counter and cover with the bowl. Let rest for a half an hour. Knead again briefly and form into any desired shape.

    *Remember to allow your pasta to dry for about an hour before cooking. Or dry a bit and

     freeze, then place in freezer bags or boxes.

    Four Cheese Lasagna

8 oz. lasagna (9 noodles), cooked and drained well

    1 ? c. ricotta cheese

    ? c. freshly grated parmesan cheese

    1 beaten egg

    salt and pepper to taste

    2 c. fresh tomato sauce Sicilian

    ? lb. whole milk mozzarella

    ? lb. provolone

    additional parmesan for topping

    Mix ricotta, parmesan, egg, salt and pepper together. Lightly spray a 13x9 pan. Spread ? c. tomato sauce on the bottom. Layer 3 noodles and sprinkle with 1/3 of the ricotta, mozzarella and provolone. Repeat with sauce, noodles and cheeses. Top with another ? c. sauce, remaining noodles and ricotta. Spread remaining sauce over ricotta and top with mozzarella, provolone and additional parmesan. Bake at 375 degrees for 35-40 minutes until cheese lightly browns. Allow lasagna to set up a bit before cutting.

    Pappardelle Ragu Da Bruno

? oz. dried porcini mushrooms

    ? c. warm water

    2 tbls. olive oil

    2 cloves crushed garlic

    ? lb. ground veal

    1 ? c. fresh tomato sauce Sicilian

    ? c. dry white wine

    ? c. heavy cream

    2 tbls. freshly grated parmesan cheese

    salt and fresh ground pepper to taste

    1 recipe fresh pasta dough

    Soak porcini in water for 45 minutes. Drain and discard the liquid. Chop coarsely. Heat a frying pan. Add oil, garlic and porcini. Saute for 2 minutes and add the veal. Brown the meat until crumbly, then add the tomato sauce and wine. Cover and simmer for 5 minutes, then add the cream and cheese. Continue simmering gently for 20 minutes, stirring often, until the sauce reduces and thickens a bit. Add salt and pepper to taste.

    Prepare 1 recipe pasta dough. Divide it into 8 equal parts. Run each through a pasta machine on #2, then #5, then #7 setting. Cut sheets lengthwise into 1 inch wide ribbons. Allow to dry for 15 minutes. Cook in boiling, salted water for 1 ? minutes. Drain well, toss with sauce and serve with grated parmesan cheese.

    Criniti Meatballs

6 c. dried heavy bread cubes

    1 lb. ground veal

    1 lb. ground pork butt

    ? lb. ground chuck

    1/3 lb. ground pork fat

    1/3 c. finely chopped onion

    4 tbls. grated parmesan cheese

    2 cloves crushed garlic

    ? tsp. dried marjoram

    2 tbls. chopped flat leaf parsley

    2 tsp. salt

    1 tsp. ground pepper

    2 beaten eggs

    2 tbls. olive oil

    Soak bread cubes in cold water for 1 hour, then drain. Squeeze out excess water and mix with remaining ingredients except oil. Mix very well. Regrind in food processor with oil until almost emulsified. Shape into meatballs and place on a lightly oiled cookie sheet. Bake at 375 degrees for 20 minutes.

    These meatballs are exceptionally good with porcini gravy. Or try covering with fresh tomato sauce Sicilian and mozzarella cheese. Bake until cheese is melted and lightly browned. Or just drop into your favorite spaghetti sauce.

    Porcini Gravy

1 ? oz. dried porcini mushrooms

    ? c. hot water

    2 tbls. butter

    5 tbls. flour

    2 c. beef stock

    ? c. milk

    ? tsp. Maggi liquid seasoning

    salt and pepper to taste

    Soak mushrooms in hot water for 45 minutes. In a 4 qt. pot, melt the butter. Add the flour to form a roux. Whisk in the beef stock until smooth. Bring the sauce to a simmer and whisk until thickened and lump free. Strain the liquid from the mushrooms into the sauce. Chop the mushrooms coarsely and add to the pot along with the milk and Maggi. Simmer gently, uncovered, for 20-30 minutes. Salt and pepper to taste.



    4 c. flour

    2 tsp. salt

    5 eggs

    2 tbls. oil

    Combine flour and salt in a bowl. Make a well in the center and add eggs and oil. Mix well until mixture forms a stiff dough. Turn onto a floured surface and knead until smooth and pliable. Cover with bowl and let set for 30 minutes.


    1 tbls. oil

    1 chopped onion

    1 clove minced garlic

    ? lb. ground pork

    10 oz. pkg. frozen chopped spinach

    ? c. finely chopped cooked chicken

    1/8 tsp. thyme

    1/8 tsp. rosemary

    1/8 tsp. salt

    1 egg

    2 tbls. bread crumbs

    2 tbls. parmesan cheese

    Cook onion and garlic in oil until tender. Add pork and cook until no longer pink. Add spinach and cook until thawed and liquid is absorbed. Add remaining ingredients and mix well. Roll out dough in thin strips on pasta machine (#8, #6, #4). Cut into 2 ? inch squares. Place a ball of filling on each square. Fold corner to corner, wrap around finger and seal. Let dry for 30 minutes and use or lay on cookie sheet and freeze. When frozen, drop into ziploc bags. When ready to use, drop into boiling, salted water and cook until done (ravioli will rise to the top when done). Drain and cover with spaghetti sauce.

    Grandmas’ Ravioli

4 c. flour

    2 tsp. salt

    6 eggs

    a little water

    Mix well and knead. Dough will be stiff. Cover dough with bowl and let sit for 1-2 hours.


    1 ? lbs. ground pork

    ? lb. ground beef

    1 egg

    1 tsp. salt

    ? tsp. pepper

    ? tsp. nutmeg

    1 ? c.. parmesan cheese

    1 c. bread crumbs

    1 tbls. chopped parsley

    Combine all ingredients well. Roll out dough in thin strips on pasta machine (#8-#6-#4). Cut into 2 inch squares. Place a small piece of filling on each square. Fold corner to corner, wrap around finger and seal. To freeze; lay on cookie sheet and put in freezer until almost frozen, then put in bags and freeze. If using right away, let ravioli dry for ? hour. Drop in boiling, salted water until done. They will rise to the top when done.

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