i-ItalyNY - 2014-06 - page 30

F
ettuccine literally means “little
ribbons” and refers to the shape
of the pasta. It’s a flat, thick egg
noodle popular in central Italy, and it is
often eaten with ragù—a special, slow-
cooked meat sauce.There are several
regional variations of ragù in Italy, the
most famous being Neapolitan and
Bolognese.The one presented here is
Bolognese, from Emilia-Romagna.
Finely dice the celery, onion, and
carrot.
Cook the diced vegetables
in a large panwith extra virgin olive
oil for fiveminutes until the onion
is golden.
Add white wine and
cook for another fiveminutes, until
the wine evaporates.
Add ground
meat.You should use both pork
and veal. Pork is sweeter and fatter
than veal and gives the sauce flavor
and a smooth texture.
Add salt
and pepper.
Cook for about ten
minutes, until themeat is brown.
Add tomato sauce and reduce heat
to low.
Let it cook for at least an
hour and a half.
When the water
comes to a boil, add coarse salt.
Toss in the pasta, stirring occasion-
ally so it doesn’t stick.
Cook the
fettuccine for 3minutes.If you cook
it longer, Italians won’t like it! Pasta
must be “al dente”—or firm to the
bite.
When the fettuccine is done,
don’t drain it with a colander—just
remove it from the pot using a large
slotted spoon.
Add the fettuccine
to the saucepan.Turn off the heat
and stir carefully.
Sprinkle with
parmigiano and a little extra virgin
olive oil, and stir.
Fettuccine al
ragù bolognese should be paired
with still,medium-bodied red
wine, especially a wine produced in
Emilia Romagna.We recommend
San Giovese.
l
Serves 4
24
oz
D
e
C
ecco egg fettuccine
n
1
stalk of celery
n
1
onion
n
1
carrot
n
A
sprig of parsley
n
30
oz tomato puree
n
10
oz ground
meat
(
pork and veal
)
n
10
oz
ground meat
(
pork and veal
)
n
4
fl
.
oz red wine
n
4
oz
.
grated
P
armigiano
n
4
tablespoons
D
e
C
ecco extra virgin olive oil
n
l
Serves 4
24
oz
D
e
C
ecco penne
n
2
medium sized zucchini
n
1
pound shrimp
,
cleaned
n
4
tablespoons
D
e
C
ecco extra
virgin olive oil
n
½
cup white
wine
n
1
clove garlic
n
F
reshly
chopped parsley
,
as desired
n
S
alt and pepper to taste
n
●●
FETTUCCINEALRAGù
30
|
i-
Italyny
|
June-July 2014
|
I
n Italy “Gamberetti e zucchine”
is one of the best known “mari e
monti” dishes (Italian for “surf
and turf”). Gamberetti cover the sea
and zucchini come from the soil.
This southern-Italian dish is very
popular in the area stretching from
Naples to the coasts of Sorrento and
Amalfi, a very rocky coastline with
mountains overlooking the sea.
Cut zucchini lengthwise and
discard white center, then cut
into julienne strips
Add extra
virgin olive oil to a pan and cook
at medium heat for about a
minute
Then add garlic and
remove it when it’s golden
Add
your zucchini strips and stir,
cooki for about 10 minutes
Add
shrimp and cook for another 5
minutes
Add half a cup of white
wine and let it cook at low heat
for about five minutes, until wine
evaporates
Add a bit of chopped
parsley
When the water comes
to a boil, add coarse salt and toss
in the penne, stirring occasion-
ally, and cook for 9 minutes—not
longer: remember that pasta
must be “al dente”
When penne
is ready, drain well but without
rinsing
Pour penne into the pan
and stir over a high flame for an-
other minute
Just before serv-
ing, add pepper, a bit of chopped
parsley and a few drops of extra
virgin olive oil
Penne zucchine e
gamberetti should be paired with
a dry white wine (not too strong).
We recommend ‘Greco di Tufo’,
fromAvellino, near Naples. ‘Gre-
co,’ or Greek, refers to the Greeks
who introduced the wine to the
region of Campania roughly 2,500
years ago.
●●
PENNEZUCCHINEEGAMBERETTI
TIP#2 Checkto
makesurethe
pastayouuseismade
inItalywithdurum
wheatsemolina. The
best Italianpastastays
firmaftercookingand
hasaroughporous
texturethat thesauce
stickstobetter.You’ll
recognizeitbythe
touch
PastaMania
Special FancyFoodShow, NYC2014
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