During the holidays or for game events, I like to serve small plate foods. Guests can serve themselves and take what they like, when they want it. These plates look attractive and can often be prepared in advance. I set up a few hot plates and place the dishes on there so they stay warm for several hours. I often make Eggplant Parmesan and Greek spinach and Feta Pie and cut them into small squares as an option.
For Christmas, I received a Himalayan Salt block for a gift. As the name suggests, a Himalayan Salt Block is a large block of pink salt and mine came with a tray with handles that holds the block securely. The block can be frozen to keep foods cold and it can also be used on the grill. I used mine for a get together of friends on New Year’s Day and served smoked salmon and whitefish on the block. It looked very attractive and gave the fish a little salt flavor.
Other dishes that work well for small plates are Italian Sausage and Peppers, small sandwiches, celery stuffed with flavored cream cheese, shrimp salad and, of course, a cheese board.
Here are some recipes for small plates that I like to serve.
2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving
In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.
Note: I usually make them in advance and then reheat before serving in a 375 degree oven for about 15 minutes.
For the bread crumb topping:
1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning
For the calamari:
1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste
Make the bread crumb topping:
Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside
For the calamari:
Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.
Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.
Roast Beef Rolls
½ lb deli sliced roast beef, cut very thin
1 jar roasted red peppers, drained and cut into squares
3 cups baby arugula
Italian salad dressing
Fresh ground black pepper
Pour a little salad dressing over the arugula and mix well. You just want the leaves moistened not drowning in dressing.
Place the roast beef slices on a work surface.
Place a piece of roasted pepper on top. Then add a spoonful of arugula salad.
Roll each slice up tightly and arrange on a serving platter. Sprinkle with freshly ground black pepper.
Chicken Pesto Sliders
12 small dinner rolls or slider rolls
½ lb deli sliced roast chicken, sliced very thin
2-3 plum tomatoes sliced thin
8 oz.fresh mozzarella, sliced
Spread a little pesto on both sides of the rolls.
On each roll place 2 slices of chicken, a slice of tomato and a slice of mozzarella.
Close the rolls and place them on a baking sheet.
Heat in a 325 degree F oven for 10-12 minutes, just until the cheese starts to melt.
Remove the sliders from the oven and place on a serving tray.
Rome covers almost one-third of the Lazio region and is the capital of Italy. Rome’s history spans more than two and a half thousand years. While Roman mythology dates the founding of Rome around 753 BC, the area has been inhabited for much longer according to historians, making it one of the oldest continuously occupied sites in Europe.
Rome covers almost one-third of the Lazio region and is the capital of Italy. Rome’s history spans more than two and a half thousand years. While Roman mythology dates the founding of Rome around 753 BC, however, the area has been inhabited for much longer, making it one of the oldest continuously occupied sites in Europe.
After the fall of the Western Empire, which marked the beginning of the Middle Ages, Rome gradually came under the political control of the Papacy and continued under their rule until 1870.
Rome was a major world center of the Renaissance, second only to Florence, and was profoundly affected by the movement. A masterpiece of Renaissance architecture in Rome is the Piazza del Campidoglio by Michelangelo. During this period, the great aristocratic families of Rome used to build opulent dwellings like the Palazzo del Quirinale (now seat of the President of the Italian Republic), the Palazzo Venezia, the Palazzo Farnese, the Palazzo Barberini, the Palazzo Chigi (now seat of the Italian Prime Minister), the Palazzo Spada, the Palazzo della Cancelleria, and the Villa Farnesina.
Many of the famous city’s squares – some huge, majestic and often adorned with obelisks, got their present design during the Renaissance and Baroque. The principal ones are Piazza Navona, Piazza di Spagna, Campo de’ Fiori, Piazza Venezia, Piazza Farnese, Piazza della Rotonda and Piazza della Minerva. One of the most best examples of Baroque art is the Fontana di Trevi by Nicola Salvi. Other notable 17th-century baroque palaces are the Palazzo Madama, now the seat of the Italian Senate and the Palazzo Montecitorio, now the seat of the Chamber of Deputies of Italy.
Public parks and nature reserves cover a large area in Rome, and the city has one of the largest areas of green space among European capitals. The most notable part of this green space is represented by the large number of villas and landscaped gardens created by the Italian aristocracy. While most of the parks surrounding the villas were destroyed during the building boom of the late 19th century, some of them remain. The most notable of these are the Villa Borghese, Villa Ada, and Villa Doria Pamphili. In the area of Trastevere the Orto Botanico (Botanical Garden) is a cool and shady green space. The old Roman hippodrome (Circus Maximus) is another large green space: it has few trees, but is overlooked by the Palatine and the Rose Garden (‘roseto comunale’). The Villa Borghese garden is the best known large green space in Rome, with famous art galleries among its shaded walks. Overlooking Piazza del Popolo and the Spanish Steps are the gardens of Pincio and Villa Medici.
Rome is a city famous for its numerous fountains, built in all different styles, from Classical and Medieval, to Baroque and Neoclassical. The city has had fountains for more than two thousand years, and they have provided drinking water in the past.
Rome has an extensive amount of ancient catacombs, or underground burial places under or near the city, of which there are at least forty, some discovered only in recent decades.
Experience Rome via this entertaining video from Travel & Leisure: ROMA
Much of Rome’s cuisine comes from traditions that were based on poverty: people ate what they could get their hands on, the stuff the wealthy considered inedible and tossed away. In fact, many of the foods Romans today consider “Roman” are in fact based on old Jewish Roman cuisine.
Artichokes – are thistles and were not considered a very edible plant long ago. Ox-tail stew – is the leftover from a larger, meatier animal. Zucchini flowers – are the part of the vegetable you threw away. Today, you find zucchini flowers everywhere in Roman cuisine, and it’s considered a delicacy: pizza topped with zucchini flowers, stuffed zucchini flowers and spaghetti and clams with zucchini flowers are some classic examples of typical Roman foods.
The quinto quarto refers to all the parts of an animal that are not considered “meat”: tripe, intestines, brains etc. This is also called “offal” and for those who love it, know where to get the best of it in Rome.
Fried appetizers are popular and include stuffed zucchini flowers (fiori di zucca), stuffed fried olives (olive ascolane), potato croquettes, other fried vegetables and battered and fried salted cod (baccalà.)
Bruschetta, topped with either tomatoes and a drizzle of olive oil, with some garlic or basil, or topped with a spread, such as artichokes, olives or truffles.
Pasta in Rome is typically long, such as spaghetti, fettucine, tagliatelle or tagliolini; or short dried pasta such as farfalle (little bow ties), rigatoni or penne. Typical Roman pastas are amatriciana, cacio e pepe, gricia and carbonara.
Soups (minestre), often of legumes and grains. For example “zuppa di farro” is a vegetarian soup made with spelt, a thick chewy grain. Another classic is “minestra di ceci e vongole”, which is a soup of chickpeas and clams (other shellfish are used as well.)
Meat dishes in Rome are mostly beef, pork and lamb. But especially beef. One classic Rome dish is beef straccetti, which are thin strips of beef, slowly cooked in their own juices, and then served alone on a plate, served with parmesan cheese, arugula (rocket) or artichokes. You will also typically find beef served as a simple grilled steak, or as a “tagliata”, which means, a steak that gets sliced just as it comes off the grill.
A classic Roman meat dish is lamb “scottaditto”, which means, lamb chops served so hot and crispy, they burn your fingers.
There is a lot of pork in Roman cuisine and, very often, in pasta sauces such as amatriciana, gricia and carbonara. Two very common pork dishes in Rome are “porchetta”, a baby pig stuffed with herbs and slowly cooked; and “maialino”, which is very tender, slowly baked baby pig.
Stracciatella (Egg Drop Soup)
- 1.5 quarts chicken broth
- 3 eggs
- 3 tablespoons grated parmigiano-reggiano cheese, plus more for garnish
- 3 tablespoons breadcrumbs
Heat the broth to boiling and set aside 3 tablespoons of the hot broth in a mixing bowl.
Beat 3 eggs in a separate bowl. Add the grated cheese and the bread crumbs.
Add the reserved 3 tablespoons of broth and beat until creamy.
Return the broth to boiling.
Pour the egg mixture into the boiling broth. Whisk vigorously with a fork to break up the egg into small strips.
Cook for about 3 more minutes, stirring continuously.
Remove the pot from the heat and immediately pour into serving bowls. Sprinkle with more parmesan and freshly grated nutmeg.
Beef Tagliata Salad
- 1 tender steak, such as rib-eye or T-bone
- Sea Salt & freshly ground black pepper
- 2 handfuls arugula
- Small block of Parmigiano Reggiano
- Extra virgin olive oil
- Lemon cut in half
Lightly season the beef with salt and then place on the grill and cook for five minutes on each side, Remove the steak to a plate and allow it to rest for another five minutes.
Once rested slice the meat diagonally with a sharp knife into thin slices, drizzle a little olive oil over the meat and sprinkle with sea salt.
Arrange the beef between two plates. Place the arugula into a bowl and dress with a little olive oil and season with salt and pepper. Scatter the leaves around and over the beef.
Shave the Parmesan into thin strips and sprinkle over the beef. Drizzle with olive oil and serve with a half lemon.
- 8 oz. bucatini or spaghetti pasta
- 1 tablespoon olive oil
- 100 g or 3.5 oz. guanciale or pancetta (about ¾ cup diced)
- 100 g grated pecorino romano (about ½ cup)
- 1 yellow onion, diced
- One 14 oz. can Italian plum tomatoes
- ½ tsp. hot pepper flakes, or more to taste
Place a large pot of water on the stove to boil. Put in a small handful of large-grain salt.
Dice the guanciale into medium cubes, about 1/2 inch.
Saute the guanciale and hot pepper in the olive oil in a pan over medium heat. As soon as the fat becomes translucent, remove the meat and place on a paper towel to drain.
Add onions to the rendered fat and saute, stirring constantly, until translucent.
Add the tomatoes and the guanciale. Simmer on low heat about 5 minutes.
When the salted water comes to a boil, add the pasta. Cook the pasta 1 minute less than the package states.
Drain the pasta and add it to the pan with the sauce. Toss in the sauce and add the pecorino romano, stirring constantly so that the melted cheese coats the pasta.
Remove from heat and serve immediately with additional grated pecorino for sprinkling on top.
- 1 tablespoon olive oil
- 2 pounds oxtail, cut into 2-inch sections
- 1 tablespoon salt
- 1 small onion, roughly chopped
- 1/2 carrot, diced
- 2 celery stalks, roughly chopped
- 4 cloves garlic, peeled and halved
- 1/2 cup red wine
- 28 ounces Italian tomatoes, peeled and chopped
- About 3 cups beef stock
- 1 teaspoon freshly ground black pepper
- 4 cloves
In a heavy-bottom saucepot, heat the olive oil.
Season the oxtail pieces with salt, browning each side of the pieces. Remove; set aside.
Add the onions and a pinch of salt to the pan. Sweat the onions until they are translucent, about 5 minutes.
Add the carrots, cooking until tender, about 5 minutes. Add the celery and garlic. Cook 3 minutes more.
Add the oxtail pieces back to the pot. Deglaze with the wine over high heat, cooking about 2 minutes.
Add the tomatoes; bring to a boil. Continue boiling to cook off some of the tomato water.
Add the beef stock just to cover the meat, then the pepper and cloves.
Bring to a boil. Once it boils, lower the heat to a simmer, cover with a circle of parchment paper, and cook for 4 hours (stirring occasionally).
Once the oxtail is tender, remove the pieces to a serving dish. Cover with aluminum foil; set aside.
Strain the sauce, pressing down on the vegetables to extract all the juices.
Skim all the fat off the top, and pour into a smaller saucepan. Bring to a boil and cook, reducing by 1/4.
Taste for seasoning. Pour the sauce over the oxtail and serve
This is the time of year for parties and getting together with friends and relatives to celebrate the New Year. It is also a time for festive foods. If you are asked to bring a dish to the party, you may be thinking about what you can bring. Below you will find the recipes for some of my favorite take along dishes.
2 (one pound) pizza dough balls, at room temperature
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water
Preheat the oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.
Spread half the marinara sauce over the dough.
Sprinkle with half the shredded cheese.
Layer half the meat over the cheese on the dough, leaving a 1/2 inch border.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Cut five small slits in the top of the log.
Complete the other roll in the same manner.
Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
I usually prepare 4-1 pound eggplants at once and freeze them, individually, for future use.
For each one pound of eggplant, you will need:
1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters)
1 cup Italian style bread crumbs
Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the egg substitute in one shallow dish and the bread crumbs in another.
Dip the eggplant slices into the egg substitute mixture, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets.
Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
If you are not going to assemble the eggplant dish at this time, wrap each batch of eggplant in aluminum foil with foil sheets between the layers and place it in a ziplock freezer bag.
Store in the freezer until you need it. Defrost a package overnight in the refrigerator, when you want to make the casserole.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara sauce (see recipe below)
1-8 ounce package shredded mozzarella cheese
1 package of breaded and baked eggplant
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.
Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the package of cheese.
Add a layer of the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Here is the recipe for Marinara Sauce.
3 garlic gloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
Heat 1 tablespoon of olive oil in a Dutch oven and saute vegetables
Add 1-6 oz. can tomato paste
Fill the empty can with water and add it to the pot
Add 4-26 to 28 oz. containers of chopped Italian tomatoes
Simmer for 1 hour.
Add 2 teaspoons salt and 1 teaspoon each black pepper and dried oregano, dried basil, crushed red pepper and dried thyme.
Simmer for another hour or until the sauce has thickened.
Taste the sauce to see if it is very acidic. If it is, add a teaspoon of honey or agave syrup.
Measure out 2 ½ cups of sauce for the recipe above and freeze the remaining sauce.
Oven Barbecued Brisket
Time: About 4 hours
Salt and pepper
2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup dry red wine or beef broth
1/4 cup red wine vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder, or to taste
2 cloves garlic, minced
Preheat the oven to 300 degrees F. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.
When it is hot, add the oil, swirl it around, then add the beef.
Sear the meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot to a plate.
Add the onion to the pot and cook, stirring, over medium-low heat until softened, about 5 minutes (if the meat is very lean you might need to add a little oil).
Add all remaining ingredients, stir and cook for about a minute. Return the meat to pot, nestling it in sauce.
Cover the pan, put it in oven, and cook until the meat is tender, at least 3 hours and probably closer to 4. Turn the meat over several times during the baking process.
When the brisket is done, you can refrigerate it in its liquid for 1 to 2 days and reheat before serving.
Yield: 10 or more servings.
This is a busy time with all the holiday preparations and the refrigerator has lots of leftovers from last week. As you know, I am not a fan of just heating up the leftovers. I have to do something different with them. Nothing too involved though at this time – just a few different additions. The leftovers include Beef Cacciatore, Cheese Stuffed Meatloaf and Spaghetti Squash. Here are some recipes to change them a bit.
Beef Pasta Bake
- 2 cups ricotta cheese
- ½ teaspoon salt
- 1 cup shredded mozzarella cheese
- 6 cups leftover Beef Cacciatore and noodles: https://jovinacooksitalian.com/2016/12/05/what-to-cook-this-week-beef-cacciatore/
- 2 cups marinara sauce: https://jovinacooksitalian.com/2016/12/09/what-to-cook-in-december-cabbage/
Preheat the oven to 350 degrees F.
Mix together the ricotta cheese, mozzarella and salt.
Oil an 11×8 baking dish. Spread ½ cup marinara sauce in the baking dish
Layer half of the beef cacciatore and noodles in the dish.
Spread the ricotta mixture over the pasta and cover with the remaining beef and noodle mixture.
Pour the remaining marinara sauce over the top of the pasta and beef.
Cover the dish with foil and bake the casserole for 45 minutes or until hot and bubbly.
Make extra sauce because it is delicious on pizza.
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 small onion, diced
- 1 small bell pepper, diced
- 1/2 cup dry red wine
- 2 cups Marinara Sauce
- 1 tablespoon chopped fresh flat-leaf parsley
- Slices of Cheese Filled Meatloaf: https://jovinacooksitalian.com/2016/12/07/what-to-cook-in-december-meatloaf-dinner/
Heat the oil in a medium skillet. Add the garlic, onion and bell pepper to the skillet and cook until tender.
Add the wine and bring to a boil. Add the marinara sauce and reduce the heat to a simmer. Let the sauce cook for about 15 minutes. Add parsley and remove the pan from the heat.
Warm slices of meatloaf in the microwave and pour some hot pizzaiola sauce over each slice to serve.
Spaghetti Squash Cakes
- 2 eggs, beaten
- 1/3 cup self rising flour (if you use regular flour the cakes won’t be as puffy)
- 3 cups leftover cooked spaghetti squash: https://jovinacooksitalian.com/2016/12/12/what-to-cook-in-december-spaghetti-squash-dinner/
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt
- Half an onion, finely chopped
- 2 tablespoons olive oil
In a large bowl, combine the flour and beaten eggs with a whisk. Add the spaghetti squash, cheese, onions and ¼ teaspoon salt. Mix very well, until all the mixture has a uniform consistency.
Heat a large skillet on high-medium heat until very hot. Then add the olive oil. Add ¼ cup of the batter to the hot skillet. Repeat with as many ¼ cups as will fit in your skillet.
Cook until the bottom side of each cake is golden brown, about 1-2 minutes. Reduce the heat to medium. Using a spatula, turn the cakes over and cook 1-2 more minutes.
Repeat with any remaining batter and add more oil if needed.
Serve as is or with sour cream or Greek yogurt.
Chilly weather makes you think comfort food. Meatloaf sure fits that description. I like to make meatloaf interesting by incorporating lots of different ingredients. In this meatloaf I added mushrooms, onions, mozzarella cheese and marinara sauce.
Cheese Filled Meatloaf
I have a double meatloaf pan that allows for the fat to drip through and, therefore, the meatloaf doesn’t sit in fat while it cooks.
2 lbs lean ground beef
2 tablespoons olive oil
1 cup dried breadcrumbs
1 large egg
1 teaspoon salt
1 teaspoon black cracked pepper
1 teaspoon Italian dried seasoning
1 cup mushrooms, chopped
¼ cup minced onion
2 garlic cloves minced
3/4 cup homemade marinara sauce or store-bought, divided
½ lb small mozzarella balls, also called pearl mozzarella
In a skillet sauté the onion, mushroom and garlic in the olive oil until fully cooked about 10 minutes. And allow to cool.
Fold the vegetables into the meat along with the breadcrumbs, egg, salt, pepper, Italian seasoning and 1/2 cup of the marinara sauce. Mix well.
Place 1/2 of the meatloaf mixture into a loaf pan, Then scatter the cheese balls over the meat and cover with the remaining meatloaf mixture.
Spread the remaining marinara sauce over the top of the meatloaf.
Bake in a 350 degree F oven for 90 minutes. Let rest for 10 minutes before serving.
Roasted Fingerling Potatoes
After the meatloaf has roasted for 30 minutes put the potatoes in the oven to cook alongside the meatloaf.
10-12 fingerling potatoes
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon dried oregano
Salt and pepper
Place the oil, garlic and oregano in a small baking dish. Add the potatoes and sprinkle them with salt and pepper. Turn the potatoes so they are coated in oil and herbs.
Bake in a moderate oven for about an hour or cook them in the oven with whatever meat or poultry you are roasting.
Sautéed Green Beans with Parmesan Cheese
1 garlic cloves, minced
1 tablespoon olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Salt and ground black pepper
1/4 cup water
2 teaspoons juice from 1 lemon
¼ cup grated Parmesan cheese
Heat oil in a saucepan over medium heat and add the beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, for 5 minutes.
Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes more. Remove cover, increase heat to high and cook until the water evaporates, about 1 minute.
Transfer green beans to a serving bowl, toss with lemon juice and cheese and adjust the seasoning with salt and pepper.
I am sure you have heard of Chicken Cacciatore but how about Beef Cacciatore? I came up with this recipe when I had several beef round roasts in the freezer and did not want to make a traditional pot roast. This is a great dish to make at this time of year. Assemble it and put in the oven and then you can go on with your holiday preparations. Cook some pasta or mashed potatoes and you have dinner.
A typical bottom round roast that weighs 3 to 4 pounds should be slow roasted in a Dutch Oven for about 4 hours for a tender roast with an internal temperature of 165 to 170 F(74 to 77 °C) . Preheat the oven to 300 °F (149 °C) and slow roast the meat for 3 to 4 hours, depending on the weight.
2 tablespoons olive oil
3-4 lb boneless bottom round roast (also called rump)
2 garlic cloves, chopped
Salt and ground black pepper to taste
1 large onion, cut into large dice
1 (28 ounce) container finely chopped Italian tomatoes
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
8 oz fresh mushrooms, sliced thickly
1 cup dry red wine
1 teaspoon Italian seasoning
½ teaspoon red chili flakes
8 oz Pappardelle Pasta
Preheat the oven to 300 degrees F.
Brown the roast on all sides in the oil in an ovenproof Dutch Oven. Season the roast with salt and pepper.
Add the wine, tomatoes, seasoning and some additional salt and pepper. Bring to a boil.
Cover the pan and place it in the oven. Cook for about four hours or until very tender. Turn the roast over several times during cooking.
Remove the roast to a large plate and let rest for ten minutes. Slice thin.
Bring the sauce to a boil in the Dutch Oven and reduce the heat to low. Add the drained pasta and let heat for a minute or two.
Pour into a large pasta serving bowl and place the sliced beef on top.
Serve this meal with a green salad.
How about Italian?
Since Thursday – when we had the traditional Thanksgiving feast – we have had leftover turkey dinner night and turkey sandwiches for lunch. So tonight it is a total menu change – Italian Shells Stuffed with Ricotta with Meatballs and Italian Sausage.
Ricotta Stuffed Shells
- 1/4 cup extra virgin olive oil, plus more for the pan
- 1/2 teaspoon crushed red pepper (chili) flakes
- 3/4 teaspoon fine grain sea salt
- 4 medium cloves of garlic, finely chopped
- Half a sweet onion, finely diced
- Two 26-28 ounce containers finely chopped Italian tomatoes
- 2 lbs (32 oz) container whole milk ricotta cheese
- 2 eggs, beaten
- 1/4 teaspoon fine grain sea salt
- 1 cup grated mozzarella
- ½ cup chopped parsley
- 24 jumbo dried pasta shells
Oil two 13 x 9-inch baking pans, or equivalent. Set aside.
Bring a big pot of water to boiling and preheat the oven to 350 degrees F.
To make the sauce:
Combine the olive oil, red pepper flakes, sea salt, onion and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat. Simmer for 15 minutes. Remove from the heat and let cool.
To make the filling:
Combine the ricotta, egg, parsley and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.
To make the pasta:
Cook the shells according to package instructions in well-salted water – until barely al dente. Don’t overcook the shells or they will tear as you attempt to fill them. Drain and let cool on kitchen towels until you can handle them with your hands.
Spread 1/3 of the sauce across the bottom of each prepared pan. Fill each shell with ricotta filling, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through and the cheese is bubbly. Sprinkle with grated Parmesan cheese.
Meatballs and Italian Sausage
For the Sauce
- 1 tablespoon olive oil
- Half medium sweet onion, finely chopped
- 2 garlic cloves, minced
- One 26-32 oz container imported chopped Italian tomatoes (Preferably without salt or sugar added)
- 6 oz can (170 g) tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (chili)
- 1/2 cup chopped parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 or 4 basil leaves
For the Meatballs and Sausage
- 2 lbs lean ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 3 slices sandwich bread, crusts removed
- 3/4 cup milk
- 1 egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped parsley
- 1/4 cup grated Parmesan cheese
- 1 lb Italian sausage
To make the sauce:
Heat the oil in a large saucepan or Dutch oven. Add the sausage and brown on all sides; then remove to a plate. Slice the sausage into 3-inch lengths,
Add the onion and garlic and saute until the onion is soft. Add the tomato paste and fill the empty can with water and add it to the pot.
Stir well and cook the paste a minute or two. Add the chopped tomatoes and the remaining ingredients. Bring the sauce to a boil, lower the heat to low.
Place the lid on the pot but leave it ajar and cook the sauce until thick, about 2 hours. When the meatballs and sausage are browned, add them to the sauce after it has been cooking for 1 hour.
Stir the meatballs carefully so they do not break.
Place the meatballs and sausage in a large bowl and pour some of the sauce over the meat. Serve extra sauce on the side.
To make the meatballs:
Combine the bread cubes with the milk in a mixing bowl and set aside.
Heat the oil in a small skillet and add the onion and garlic.Cook until the onion is soft. Remove the pan from the heat and cool the onion to room temperature.
In a large mixing bowl combine the beef with the cooled onion, the bread and the soaking liquid with the rest of the ingredients. Mix well and form the mixture into 12 meatballs.
Preheat the oven to 350 degrees F and cover a rimmed baking sheet with foil. Place the meatballs on the baking sheet and bake the meatballs until brown all over, about 20 minutes.
Italian Mixed Green Salad
Any of the following:
- Mixed baby lettuces
- Cucumber, peeled and sliced
- Red onion, sliced
- Italian vinaigrette
Toss the ingredients together just before serving.