Modena is a province in the Emilia-Romagna region of Italy and it has been inhabited since the prehistoric era by various ethnic groups, whose traces are in the archaeological finds. According to some Roman historians and to archaeological finds, the area was once occupied by the Etruscans and the Celts. It was the period of the great Roman expansion and in 187 BC, the route, via Emilia, from Rimini to Piacenza, was built. Four years later, in 183 BC, the Roman colony of Mutina was founded. Like all the Roman towns of the period, it was square, with two perpendicular main streets. In 78 BC, Modena was besieged during the civil wars and just six years later, in 72 BC, Spartacus won a battle against Cassio Longino there. However, the most important historical event that occurred in Roman Modena was the battle of Modena. After Caesar’s assassination, Brutus decided to take refuge in the city but he could do nothing against the army sent from Rome.
A really dark age began for Modena in the centuries after Christ’s birth, suffering like many other Italian cities after the fall of the Roman Empire. At the end of the IV century, the bishop and Patron Saint of Milan, Ambrogio, passing through the area near Modena, could not help noticing the decay of the previous thriving community. In the VIII century conditions improved by the foundation of Nonantola Abbey and the building of city walls around the cathedral.
The Renaissance was for Modena, as for the rest of Italy, a period of great cultural development. Modena became a European capital and the center for the Emilia region. For this reason, when after the French Revolution Napoleon conquered Italy, he chose Modena as his headquarters. It was also a period of great upheaval and the Congress of the Cispadane Republic was held in Modena, followed by the approval of the Constitution and by elections. Also, at this time, the Italian flag as we know it today (green, white and red) was raised.
When this Republic fell, in 1799, Modena was conquered by the Austrians and then re-occupied by the French. Napoleon returned in the city as Emperor in 1805. When the Napoleonic era ended, in 1814 the Austro Duke Francesco IV entered Modena to govern during the period called the Restoration. Those years were a good time for Modena, though the conservatism of the Duke repressed cultural life. During that era, many edifices were built that are still standing in Modena today.
Following the Unification of Italy, Modena was downgraded to a city and a less interesting period began for the area. Modena, Italy, is a study in contrasts. The inner city is a perfectly preserved medieval town with cobblestone streets and one of Italy’s most striking cathedrals, while the outer city is a modern industrial business park of factories and industry.
Modena is also one of northern Italy’s culinary capitals and is famous for not only its high quality balsamic vinegar, which is exported all over the world, but for its Vignola cherries, Modenese Ham and Nocino, a bitter liqueur made from the husks of walnuts.
Modena is known for its stuffed pastas, like cannelloni and tortellini, which are usually stuffed with pork and Parmesan cheese, and for its heavily spiced pork sausages. The local Lambrusco red wine is inexpensive and goes with most Modenese dishes.
Balsamic Vinegar has been made and used in Modena for centuries. While no one seems to know quite how many, the first documentation about this product can be found in 1046. It appears to have been used for just about everything, from a disinfectant to an aid for digestion. In the archives of Modena, on public view, is a wine list from a secret Ducal cellar dated 1747 and balsamic vinegar is listed alongside the wine. There are writings from 1508, recalling balsamic vinegar and talking about it in the court of the Duke of Modena, who was Lucrezia Borgia’s husband. Small casks were given to new brides in Modena and the tradition continues today.
Balsamic vinegar is not made from wine, like regular vinegar, but from the must (cooked liquid from grapes) of the Trebbiano or Lambrusco grapes. The grapes are slowly cooked to create a concentrate, which is then aged for a minimum of 12 years in wooden barrels. The barrels vary in size and are made from different woods, from the largest to the smallest usually oak, cherry, chestnut, mulberry, ash and juniper. The newly reduced must is placed in the largest barrel and as the evaporation process each year reduces the content in the barrels, each is topped off with content from the next largest one. It is a long and laborious process that yields a syrupy product, whose taste is a perfect balance of acidity and sweetness. Only balsamic vinegar that has gone through this process can be labeled” tradizionale”.
To find the best product, look closely at the ingredient list. The first ingredient should be the must of grapes and not vinegar. Caramel should not be listed as an ingredient, nor should there be added flavorings either natural or artificial. Also, look for a bottle that says that it has been aged in wooden barrels, as sometimes “aged in wood” simply means that wooden chips were added as the vinegar ages. The price tag will be revealing: aceto balsamico tradizionale is sold for many hundred dollars per liter. Some traditional producers will put on the market a diluted version of balsamic for a much more reasonable price tag that will not carry the word tradizionale on the label.
Meat dishes are delicious with aceto balsamico, but one of the best pairings for it is with slices of Parmigiano Reggiano- as well as other aged cheeses. It is also good drizzled over strawberries or ice cream.
Cannelloni Modena Style
4 servings
For the pasta
- 7 oz all-purpose flour
- 2 eggs
For the sauce
- 3/4 lb lean ground pork
- 1 carrot
- 1 onion, small
- 1 stalk celery
- 1 tablespoon parsley, chopped
- 2 oz prosciutto, chopped
- 1 oz dried porcini mushrooms
- 4 tomatoes, chopped
- ½ cup dry white wine
- 1 oz all-purpose flour
- Nutmeg to taste
- 3 oz butter, plus extra for the baking dish
- ½ cup tomato (pasta) sauce
- 3 ½ oz grated Parmigiano Reggiano cheese
- Salt and pepper to taste
Directions
Place the dried mushrooms in a bowl of warm water. Let soak for 20 minutes
To make the cannelloni pasta
Place the flour on a flat work surface and shape it into a well. Add the eggs in the center and incorporate the flour into the eggs by hand. Alternatively, you can use a food processor. Work the dough until it is smooth and even, then let it rest for 20 minutes covered with a kitchen towel or plastic wrap.
Use a rolling-pin or pasta machine to roll out the dough into very thin sheets. Cut them into 4-inch squares. Bring a large pot of salted water to a boil. Once boiling, add 2 or 3 pasta squares at a time and cook for about 30 seconds.
Once the squares have been cooked, remove them from the water and place them on a damp cloth to cool. Repeat with all the squares.
To make the sauce
Finely chop the carrot, onion and celery. Place a pan over medium heat and add the butter to the pan. Once the butter has melted, add the chopped vegetables and chopped parsley. Cook until the onion becomes translucent. Next add the ground pork to the pan. Stir and let brown for a couple of minutes, then add the chopped prosciutto and previously soaked mushrooms. Season with salt, pepper and a pinch of nutmeg.
Cook for a couple of minutes, then add the wine and cook for 20 minutes or until the sauce has thickened. Stir the sauce while adding the flour. Also add chopped tomatoes and the tomato sauce. Cook for over medium heat for an additional 40 minutes. Remove from the heat and let cool.
Place a tablespoon of the sauce in the center of each pasta square. Roll the squares (jelly roll style to make the cannelloni.
Place the cannelloni in a single layer in a baking dish greased with butter. Cover the cannelloni with the remaining sauce, top with the grated Parmigiano Reggiano and small pieces of butter.
Bake the cannelloni in a 350°F for about 20 minutes or until they are brown and the filling is hot.
Pollo di Modena
4 to 6 servings
Ingredients
- 2 1/2 to 3 pounds chicken, cut into serving pieces
- 1 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, shredded
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Directions
In a large, non-reactive bowl, mix together the chicken, vinegar, garlic and sage. Refrigerate and marinate for at least 1 hour or up to 8 hours.
Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and season with the salt and pepper.
Heat the oil in a large pot over medium-high heat. Saute the chicken in batches until browned on all sides.
Reduce heat to medium-low and return all the chicken to the pot. Pour in the reserved marinade and bring to a low boil. Reduce heat to low, cover tightly and simmer for 40 to 50 minutes, turning the pieces occasionally. Add a little water if necessary to keep the marinade from drying out.
Remove the chicken to a serving platter. Adjust the seasoning of the sauce and pour it over chicken. Serve with good crusty bread and a salad.
Asparagi alla Parmigiana
Asparagi alla parmigiana is a springtime favorite in northern Italy.
Serves 4-6
Ingredients
- Asparagus, trimmed — 2 pounds
- Butter, cut into pieces — 3 tablespoons
- Parmesan cheese, grated — 2/3 cup
- Salt and pepper — to taste
Directions
Preheat oven to 450°F. Butter a shallow gratin or baking dish that is just large enough to hold the asparagus. Place a layer of asparagus in the dish, with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese. Keep adding layers until all asparagus and all cheese is used, finishing with the cheese.
Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven. Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted.
Torta Barozzi
Serve with cherries, as they do in Modena.
Serves 8 to 10
Ingredients
- 1 cup sliced almonds, toasted on a cookie sheet for 4 minutes in a 350 degree F oven
- 7 tablespoons unsalted butter
- 9 ounces bittersweet chocolate, cut into small pieces
- 4 large eggs, separated
- 1 cup sugar
- 2 tablespoons Aceto Balsamico Tradizionale (not commercial balsamic vinegar used for salads, but the much more expensive, artisanal version.)
- 1/4 cup coffee
- 2 tablespoons confectioners sugar
Directions
Preheat the oven to 350 degrees F.
Coat a 9 x 2-inch springform pan with butter, or cooking spray, dust with cocoa, tapping out the excess, and fit a sheet of parchment paper in the base of the pan. Butter the paper. Set the pan aside.
Grind the almonds to a powder in a food processor. Set aside.
Reduce the oven temperature to 325 degrees F.
Melt the chocolate and butter in a bowl set over hot water.
Beat the yolks and sugar until lemon colored and very fluffy; stir in the almonds, chocolate mixture, rum and coffee. Set aside.
Beat the whites in a separate bowl until soft peaks form. Fold into the chocolate mixture.
Pour the mixture into the prepared pan. Bake for 35 to 40 minutes or until a cake tester inserted in the center is slightly damp. Do not over bake the cake. It should remain moist.
Remove the pan from the oven and set on a cooling rack. Cool completely. Carefully run a butter knife along the inside edges of the pan and release the spring. Remove the pan sides.
Place the cake on a serving dish. Put the confectioners’ sugar in a small sieve and dust the top of the cake.
Cut into thin wedges to serve.
Did you know that 2014 marks the 100th anniversary of Mother’s Day in America?
Mother’s Day is next Sunday, May 11 and what better time to take a look at the origins of this special day. Mother’s Day is observed in different countries around the world. The day is most often recognized on the second Sunday in May and has traditionally involved giving mothers flowers, cards and other gifts.
Recognition and celebrations of mothers and motherhood can be traced to the ancient Greeks and Romans. Festivals were held to honor the mother goddesses, Rhea and Cybele. The modern precedent for Mother’s Day is found in the early Christian festival known as “Mothering Sunday.” In the United Kingdom and parts of Europe, the occasion fell on the fourth Sunday in Lent and was seen as a time when the faithful would return to their mother (local) church for a special service. Over time,” Mothering Sunday” changed to a more secular holiday and children presented their mothers with flowers and other gifts of appreciation. The custom faded in popularity, then merged with the American Mother’s Day in the 1930s and 1940s.
The beginnings of the American Mother’s Day date back to the 19th century. Before the Civil War, Ann Reeves Jarvis of West Virginia helped start “Mother’s Day Work Clubs,” to teach women how to properly care for their children. In 1868, she organized “Mother’s Friendship Day” for the purpose of mothers gathering with former Union and Confederate soldiers to promote reconciliation. Julia Ward Howe, an abolitionist and suffragist, wrote the “Mother’s Day Proclamation,” in 1870 as a call to action for mothers to unite in promoting world peace. In 1873 Howe campaigned for a “Mother’s Peace Day” to be celebrated every June 2. Other early Mother’s Day pioneers include Juliet Calhoun Blakely, a temperance activist who inspired a local Mother’s Day in Albion, Michigan in the 1870s. The duo of Mary Towles Sasseen and Frank Hering also worked to organize a Mother’s Day in the late 19th and early 20th centuries.
The daughter of Ann Reeves Jarvis, Anna Jarvis, promoted the concept of a national Mother’s Day, as a way to honor mothers for the sacrifices they made for their children. In 1914, President Woodrow Wilson signed a measure officially establishing the second Sunday in May as Mother’s Day.
According to the US Census Bureau, there are 83 million mothers in the United States. More mothers now work out of the home and the number of single-mother households has tripled to more than 10 million since 1970. The National Retail Federation estimates that Americans will spend $15 billion this year honoring their mothers. Dining out is expected to be the No. 1 expense. Make Mother’s Day even more special. Instead of dining out, why not make dinner for your mother.
Mother’s Day Menu
Crab Avocado Toasts
Serve with a Sauvignon Blanc wine.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 8 large slices packaged thin white bread
- 2 Hass avocados
- Salt and cayenne pepper
- 4 ounces lump crabmeat, picked over
- 1 tablespoon chopped fresh mint
- 2 teaspoons fresh lime juice
Directions
Preheat the oven to 350°F and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, cut 4 rounds out of each slice of bread and transfer to the baking sheet.
Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.
In a small bowl, mash the avocados with a pinch each of salt and cayenne pepper. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt.
Spread the mashed avocado on the toasts, top with the crab mixture and serve.
Spinach and Pork Cannelloni
Ingredients
- 8 (6-by 4-inch) homemade fresh pasta rectangles (recipe below) or 8 dried manicotti pasta shells
- 1/2 cup (packed) dried porcini, soaked 20 minutes in 1/2 cup hot water
- 1 to 1 1/4 pounds pork tenderloin, trimmed of fat and cubed
- 10 oz fresh baby spinach
- 1 tablespoon unsalted butter
- A small onion, minced
- A medium carrot, minced
- A 6-inch stalk celery, minced
- A small bunch parsley, minced
- 1/2 cup dry Marsala (or sherry if you do not have Marsala)
- 2 tablespoons tomato paste diluted in 1/2 cup water
- 1/4 cup freshly grated Parmigiano
- Salt & pepper
- Freshly grated nutmeg to taste (about 1/4 teaspoon)
- Olive Oil Béchamel Sauce, recipe below
Directions
Heat butter in a saute pan and add carrot, celery and onion and brown them lightly. Add the pork and continue cooking until it is browned, then stir in the soaked mushrooms. Add in the Marsala and the diluted tomato paste, season to taste with salt, pepper and nutmeg, reduce the heat to a low simmer and cook for an hour, until thickened. Stir in the spinach and cook until completely wilted. Remove from heat and add the grated cheese and parsley.
While the sauce is simmering, boil pasta 2 pieces at a time in a large pot of boiling salted water, stirring to separate, until just tender, about 2 minutes for fresh pasta or about 6 minutes for packaged noodles. Gently transfer with a slotted spoon to a large bowl of cold water to stop the cooking, then remove from bowl, shaking off water, and lay flat on kitchen towels (not terry cloth). Pat dry with paper towels.
Place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta tightly around the filling. If using the manicotti shells, use a small spoon and fill the shells from the sides or use a pastry bag.
Place the rolled cannelloni, side by side, into a greased ovenproof shallow baking dish.
Pour the bechamel sauce over the cannelloni covering completely.
Sprinkle grated Parmesan cheese over the top of the sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes. Remove the foil and continue to bake for an additional 20 minutes.
Olive Oil Bechamel Sauce
Ingredients:
- 3 tablespoons extra virgin olive oil
- 4 tablespoons finely chopped shallot
- 4 tablespoons flour
- 4 cups low-fat cold milk
- Salt to taste
- Freshly ground white or black pepper
Directions
Heat the oil over medium heat in a heavy medium saucepan. Add the shallot and cook, stirring, until softened, about three minutes. Stir in flour and cook, stirring, for about three minutes until smooth and bubbling but not browned. The mixture should have the texture of wet sand.
Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper.
Homemade Pasta Rectangles
Ingredients
- 1 1/2 cups of all-purpose or Italian (00) flour
- 2 eggs
- 1 1/2 teaspoons of water
- Dash of salt
Directions
Mix the flour, egg, salt and water together in the large bowl of a processor. Process until the dough forms a ball. Coat lightly with olive oil and allow it to rest covered for 30 minutes at room temperature.
After the pasta dough has rested, roll out sheets with a pasta roller to a thickness you can just about see your hand through, about the 5th or 6th setting on the roller for thickness.
Place the sheets on a pastry board and cut into 4″ x 6″ rectangles. Cook and fill as directed above.
Roasted Broccoli with Lemon and Pine Nuts
Serves 4
Ingredients
- 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 1/2 tablespoons pine nuts
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced shallot
Directions
Preheat the oven to 400°F. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, turning halfway through, until browned and tender.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat until light golden all over, about 4 minutes.
In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Place the broccoli into a serving bowl. Add the dressing and toasted pine nuts, toss well and serve.
Italian Almond Cake with Pears
Cake
- 1 1/2 cups almond flour
- 1/4 cup all-purpose flour
- 1 teaspoon finely grated orange zest
- Salt
- 1 cup sugar
- 2 large whole eggs, beaten
- 6 large egg whites
Pears
- 3 tablespoons unsalted butter
- 3 tablespoons sugar
- 4 ripe but firm Bartlett pears—peeled, cored and cut into 1/2-inch wedges
- Confectioners’ sugar, for dusting
Directions
Preheat the oven to 350°F. Butter and flour a 10-inch springform pan.
In a large bowl, whisk the almond flour with the all-purpose flour, grated orange zest, a pinch of salt and 1/2 cup of the sugar. Add the beaten whole eggs and whisk well.
In a separate large bowl, using a handheld mixer, beat the egg whites with a pinch of salt until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar and beat until the egg whites are firm and glossy, about 2 minutes.
Fold one-third of the beaten egg whites into the almond-flour mixture. Fold in the remaining egg whites until just incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes or until the cake is puffed and golden brown on top and a toothpick inserted into the center comes out with a few moist crumbs still attached. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
In a large skillet, melt the butter with the sugar over moderate heat, stirring to dissolve the sugar. Arrange the pear wedges in the skillet in an even layer. Cover the pears and cook them over low heat until the pears are tender and a syrupy sauce forms, about 7 minutes.
Using a large serrated knife, cut the cake into two layers. Spoon the pears and their sauce over the bottom layer of cake and cover the pears with the top layer of cake. Lightly dust the cake with confectioners’ sugar and serve.
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- Mother’s Day (twistedfatesphotography.wordpress.com)
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What happens when you’re having guests for dinner and one or two of them are vegetarian?
Some preparation beforehand can ensure that your vegetarian guests will enjoy the evening as much as your other guests.
Ask your dinner guests exactly what they do or do not eat.There are different types of vegetarians. Don’t be afraid to ask specific questions and what options are safe to serve.
Lacto vegetarians eat non-meat animal products, e.g. dairy (milk, gelatin-free yogurt, butter, rennet-free cheese) and honey, but no fish, chicken, meat, or gelatin.
Lacto-ovo vegetarians eat eggs in addition to dairy products, but no fish, chicken, meat, gelatin, or cheese that contains rennet.
Vegans avoid eggs, dairy products, honey, meat, gelatin and animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products.
Pescetarians aren’t vegetarians but eat seafood and a mostly vegetarian diet.
Read the labels: Some curry pastes and pasta sauces contain meat or fish products (fish sauce or shrimp paste in the former, and anchovies or meat stock in the latter are common culprits). Always check the labels. Some recipes may already be acceptable, or could be easily adapted (for example, using soy milk instead of cow’s milk to make a dessert vegan). When purchasing products, look out for hidden animal ingredients such as meat broths, gelatin, casein or whey, lactose, butter, cheese, etc.
Do not assume that vegetarians will pick the vegetables out of a meat dish, or eat potatoes or vegetables that has been cooked in the same oil as meats or fish. Prepare a separate meat-free dish for them, without using the same utensils. Don’t assume that vegetarians just survive on tofu and lentils. Look to some of the great cuisines of the world, such as those of Asia, southern Europe, the Middle East and North Africa, for inspiration.
Keep it fresh-avoid mock meat. When in doubt, simple is the way to go. Use seasonal produce – it will be cheaper, too. Remember that vegetarians eat what non-vegetarians eat, just without meat. Think basics such as pasta and risotto and you can’t go wrong. Make sure that the quantity and quality of food served to all the guests is similar. Don’t expect a vegetarian guest to feel satisfied with an iceberg lettuce salad or pasta in boring, basic tomato sauce while everyone else has a gourmet meal. It is a common error that restaurants also make. Don’t forget to include protein. Good protein sources are vegetarian bean or whole grain casseroles.
How to best accommodate vegetarian dinner guests:
An easy solution is to make two versions of the main dish; a meat version and a vegetarian one, and prepare vegetarian sides. That way you’ll satisfy all guests. The secret to making a vegetarian version of any main dish is simply substitute the meat with a meatless ingredient that will easily take the place of the meat. This way you can cook a balanced vegetarian version for any main dish without requiring any complicated or hard-to-find ingredients.
Both main dishes can be treated similarly in terms of timing, letting you focus on being with your guests the rest of the time. Very little extra work is required; only the main dish is being duplicated, and it still takes less than twice the work because you’re simply splitting your ingredients into different pans. Ultimately, your vegetarian dinner guests are certain to notice and appreciate any efforts you make to accommodate their dietary requirements, particularly a vegetarian version of your main dish.
Holiday dinners present an even bigger challenge because special meat dishes are usually the centerpiece of the menu . The following recipes show you how to prepare two versions of the main dish; a meat entree and a similar vegetarian one. Much of the preparation can be done in advance in all these recipes.
Beef Wellington
Vegetable Wellington
Beef and/or Vegetable Wellington
A classic Beef Wellington can break both your calorie and grocery budget. It is an extravagant combination of beef tenderloin, truffles, chicken liver pate, puff pastry and a rich sauce made from Madeira wine. Few dishes can top a Wellington when it comes to elegance and presentation. However, with a few substitutions, you can make this dish fit better with a healthy diet without sacrificing any of the decadence or flavor. If you have vegetarian guests at the your table, you can save time by using the same stuffing for both entrees and still give your vegetarian guests an equally elegant holiday dish. I would serve two non-starchy vegetables with these entrees, such as sauteed greens of choice and roasted parsnips.
For the Wellington Stuffing:
- Olive oil
- 4 cups mushrooms, cleaned and chopped (any combination of white, brown or gourmet)
- 1/2 cup finely chopped, sweet onion or shallots
- 2 garlic cloves, finely chopped
- Salt
- Pepper
- 2 tablespoons chopped, flat-leaf parsley
- 8 ounces fat free cream cheese, at room temperature
- 2 teaspoons truffle oil, optional
Directions:
Place 1 tablespoon of olive oil in a large saute pan set on medium heat. Saute the chopped mushrooms, garlic, onion, 1 teaspoon of salt and 1/4 teaspoon of cracked, black pepper until the water has cooked out of the vegetables and they are condensed — approximately 15 minutes. Stir frequently to prevent burning.
Remove the mushroom mixture from heat. Stir in parsley, cream cheese and truffle oil. Transfer the mixture to a bowl, cover it and keep it at room temperature.
For the Beef:
- 3-pound beef tenderloin, in one piece
- 1 tablespoon olive oil
Directions:
Remove the tenderloin from the refrigerator approximately one hour before it’s time to assemble the dish.
Pat the roast dry with a paper towel. Sprinkle it with salt and pepper.
Heat the olive oil in a saute pan over medium-hot heat. Sear the beef, cooking it approximately two minutes on each side.
Transfer the tenderloin to a cooling rack. Place a baking sheet under the rack to catch the drips. Rest the roast until it’s cool to the touch — about 10 minutes.
For the Squash:
- 1 tablespoon butter
- 1 small butternut squash (1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes
- 1 teaspoon maple syrup
- 1/2 teaspoon chopped fresh thyme
- 1/8 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
Directions:
In a very large skillet over high heat, melt butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If the squash doesn’t fit in one layer, cook it in batches). Stir and continue to cook until the squash is golden, 7 to 10 minutes longer. Stir in the maple syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape the mixture into a bowl.
Preheat oven to 475 degrees F. Spray two baking sheets with cooking spray.
Assemble the Beef Wellington:
- 16-ounce package puff pastry, thawed (2 sheets in a package)
- 1/2 of the Mushroom Pate
- Browned beef tenderloin
- 1 egg, whisked with 1/2 teaspoon water and divided in half
- Olive oil
Directions:
Lightly flour work surface and a rolling pin. Line the 2 pastry sheets up side by side and fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered.
Roll the pastry into a 13-by-16-inch rectangle. Take care to join the seams.
Spread half the mushroom pate in an even layer over the pastry with a rubber spatula, being careful not to tear the tender pastry. Leave approximately a 1-inch border around the pastry without pate. The mixture will spread out when you wrap it around the beef.
Lay the tenderloin in the center of the pastry. Pull the dough up around the beef, making clean, straight seams. Trim away excess pastry. Press out air pockets as you wrap the pastry around the roast.
Brush the seams with a pastry brush dipped in the whisked egg set aside for the beef. Press the seams lightly with your fingers to seal them. Cool the beef in the refrigerator for 15 minutes.
Assemble the Vegetable Wellington:
- 16-ounce package puff pastry, thawed (2 sheets in a package)
- 1/2 of the Mushroom Pate
- Butternut Squash mixture
- Reserved egg wash
- Olive oil
Directions:
On the same floured work surface, line the 2 pastry sheets up side by side and fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered.
Roll the pastry into a 13-by-16-inch rectangle. Be sure to join the seams.
Spread half the mushroom pate in an even layer over the pastry with a rubber spatula, being careful not to tear the tender pastry. Leave approximately a 1-inch border around the pastry without pate. Then spoon the squash over the center of the mushroom pate (it will look like a stripe of squash lying on a bed of mushrooms).
Brush the exposed borders of dough with the egg wash set aside for the vegetarian entree. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastry to the baking sheet and turn it over so that the seam is face down. Cool in the refrigerator for 15 minutes.
Baking the Wellington :
Brush the top of both Wellingtons with more egg wash.
Beef
Place the Beef Wellington on a baking sheet seam side down in the preheated oven (475) for 10 minutes.
Reduce the heat to 400 degrees F. and cook the beef for an additional 20 to 25 minutes for a medium-rare roast. Check for temperature of the meat by sliding a meat thermometer into the center of the roast. A reading of 135 F. indicates medium-rare.
Lift the roast carefully with a large, sturdy spatula and place it on a carving board. Allow the Wellington to rest for approximately 10 minutes before serving. Cut the Wellington into thick slices for serving.
Vegetable
Place the Vegetable Wellington in the oven when you reduce the temperature to 400 degrees F. and bake until puffed, golden, and firm to the touch, about 30 minutes.
Let cool for 10 minutes, slice and serve.
Madeira Sauce
- 6 cups vegetable stock
- 1 cup Madeira wine
- 1 tablespoon unsalted butter
Directions:
Pour the vegetable stock into a pan after placing the Wellington in the oven. Season the stock with salt and pepper to taste and bring it to a boil. Continue boiling for approximately 20 minutes — until it has reduced to approximately 2 cups.
Add 1 cup of Madeira wine, and boil the stock for about five minutes, until it has again reduced to 2 cups.
Reduce the heat to a low simmer. Place butter, a dab at a time, into the hot liquid and whisk well while it melts. Do not allow the liquid to boil over.
Serve sauce along with slices of Wellington.
Tips
There are several parts of the Wellington preparation that can be done ahead of time to make the process easier. Prepare the mushroom pate and butternut squash mixture several hours or days ahead of time and refrigerate it until use.
You can also sear the beef a day or two ahead of time. Allow it to set at room temperature for a full hour before wrapping in pastry and cooking.
Vegetarian Cannelloni
Pork Cannelloni
Spinach and Cheese Cannelloni and/or Spinach and Pork Cannelloni
Round out the menu with a sliced tomato basil salad and oven roasted asparagus. The asparagus can roast on a baking sheet along with the cannelloni.
Serves 8 or more
For the sauce:
- 1 tablespoon unsalted butter
- 3 tablespoons (Wondra) all-purpose flour
- 4 cups lowfat milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of freshly grated nutmeg
- 2/3 cup finely grated Pecorino Romano or Parmigiano-Reggiano
Directions:
In a heavy saucepan whisk together flour and milk, add butter and heat pan over medium. Bring to a boil, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover pan.
Vegetarian Filling
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 10 oz. baby spinach
- 1 3/4 cups skim ricotta
- 1 large egg, lightly beaten or 1/4 cup egg substitute
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely grated Pecorino Romano or Parmigiano-Reggiano
Directions:
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add spinach and sauté, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.
Stir together ricotta, egg, parsley, salt, pepper, and grated cheese in a bowl, then stir in spinach mixture.
Pork Filling
- 1/2 cup (packed) dried porcini, soaked 20 minutes in 1/2 cup hot water
- 1 to 1 1/4 pounds pork tenderloin, trimmed of fat and diced
- 10 oz. baby spinach
- 1 tablespoon unsalted butter
- A small onion, minced
- A medium carrot, minced
- A 6-inch stalk celery, minced
- A small bunch parsley, minced
- 1/2 cup dry Marsala (or sherry)
- 2 tablespoons tomato paste diluted in 1/2 cup water
- 1/2 cup freshly finely grated Parmigiano
- Salt & pepper
- Freshly grated nutmeg to taste (about 1/8 teaspoon)
Directions:
Heat butter in a saute pan and add carrot, celery and onion and brown them lightly. Add the pork and continue cooking until it is browned, then stir in the soaked mushrooms. Add in the Marsala and the diluted tomato paste, season to taste with salt, pepper and nutmeg, reduce the heat to a low simmer, and simmer for an hour, until thickened. Stir in the spinach and cook until completely wilted. Remove from heat and add the grated cheese and parsley.
Prepare Pasta
16 (6- by 4-inch) fresh pasta rectangles or 16 packaged dry lasagna noodles or 16 oven-ready (sometimes labeled “no-boil”) lasagna noodles
See recipe for homemade pasta sheets: http://jovinacooksitalian.com/2012/07/11/how-to-make-stuffed-pastas-at-home/
Boil fresh pasta, 2 pieces at a time, in a large pot of boiling salted water , stirring to separate, until just tender, about 2 minutes for fresh pasta or about 6 minutes for dried lasagna noodles. Gently transfer with a slotted spoon to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat on dampened kitchen towels (not terry cloth).
If using no boil noodles: Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place a large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.Trim noodles, as closely as possible, to 6 1/4- by 5 1/2-inch rectangles.
Assemble and Bake Cannelloni:
Preheat oven to 425°F. Spray two 13- by 9- by 2-inch ceramic baking dish or other shallow 3-quart flameproof baking dish (not glass) with cooking spray.
Vegetarian
Spread 2/3 cup sauce in each each prepared baking dish. Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging them snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni.
Meat
Spread 2/3 cup sauce in each each prepared baking dish. Spread about 1/3 cup pork filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging them snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni.
Reserve extra sauce.
Bake, covered with foil, in the middle of oven until sauce is bubbling, about 20 minutes.
Turn on broiler.
Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving. Reheat remaining sauce and serve on the side.
Tip
Cannelloni can be assembled (but not baked) 1 day ahead and chilled, covered with plastic wrap. Let stand at room temperature 15 minutes before baking. Remaining sauce will need to be thinned slightly.
Stuffed Turkey Breast
Stuffed Winter Squash
Herb-Crusted Turkey Breast and/or Baked Winter Squash
Good sides for this meal could include a wild rice pilaf and green peas.
Serves 6 to 8
Ingredients:
- 2 tablespoons unsalted butter or Smart Balance, at room temperature
- 1 1/2 tablespoons chopped garlic
- 6 cups thinly sliced leeks (white and light green parts only)
- 1 pound mixed mushrooms, chopped
- 1/2 cup fresh breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1 tablespoon chopped parsley, divided
- 1 tablespoon chopped rosemary, divided
- 1 tablespoon chopped sage, divided
- 1 tablespoon chopped thyme, divided
- Salt and pepper
- 1 (2 1/2-pound) boneless turkey breast, butterflied
- 4 large acorn squash or any winter squash of your choice
- 3/4 cup water
Directions for Mushroom Stuffing:
Melt 1 tablespoon butter in a large, deep sided skillet over medium-high heat. Add garlic and cook, stirring constantly, for 10 seconds. Add leeks and cook until softened, about 5 minutes. Add mushrooms and cook until softened and liquid has evaporated, about 10 minutes. Remove from heat and stir in breadcrumbs, cheese, 2 teaspoons parsley, 2 teaspoons rosemary, 2 teaspoons sage, 2 teaspoons thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. When cooled, set aside 4 cups of stuffing for the squash. The remainder will be used to stuff the turkey.
Directions for Turkey Herb Butter:
Combine 1 tablespoon butter with remaining 1 teaspoon parsley, 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme; set aside.
Preheat the oven to 350 degrees F.
Directions for Turkey Preparation:
Arrange turkey breast skin-side down on a clean surface so that it lies open flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten and make an even thickness all over. Discard plastic wrap and season turkey all over with salt and pepper. Spread the stuffing reserved for the turkey over the meat, leaving a 3/4-inch border around the edge.
Close up snugly, tucking in the stuffing as you go, then tie with kitchen twine at (1-inch) intervals around the entire turkey breast.
Rub turkey all over with reserved herb butter and arrange it in a roasting pan. Roast uncovered in a 350 degree F. oven, basting occasionally, until the turkey reaches an internal temperature of 165°F, about 1 1/2 hours. (Cover with foil if top browns too quickly.) 8 servings.
Directions for Squash Preparation:
Cut each squash in half. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with 1/2 cup mushroom stuffing. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down.
Place squash in the oven after the turkey has roasted for 45 minutes. Bake at 350° for 50-60 minutes or until squash is tender. Yield: 8 servings.
Transfer turkey to a carving board, tent with foil and set aside for 15 minutes. Remove and discard twine, cut turkey into slices and serve. Serve one squash half per person.
References:
Fine Cooking; Classic Beef Wellington; Sophie Grigson
Simply Recipes; Beef Wellington; Elise; June 2009
U.S. Department of Health and Human Services: Safe Minimum Cooking Temperatures
http://www.nytimes.com/2010/11/10/dining/10appe.html
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