I used pappardelle pasta for this recipe because I wanted a lighter dish. Pappardelle noodles are very wide but lighter than lasagna. If you want a lower carb dish, I would recommend a low carb pasta I found made by Al Dente. It is a delicious egg/semolina pasta, that tastes like pasta but has half the carbs of regular pappardelle pasta. I like to serve a mixed green salad with Italian dressing with the casserole.
1 lb Pappardelle pasta
1 cup shredded mozzarella cheese
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, chopped
1 pound Italian pork sausage
3-14 to 15 oz cans diced Italian tomatoes, undrained
One 6 oz can tomato paste
1/4 teaspoon crushed red pepper flakes
1 tablespoon dried Italian herbs
Salt and pepper
Combine all ingredients in a large bowl; mix well and set aside
32 oz container ricotta cheese
2 eggs, beaten
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley or ¼ cup chopped fresh parsley
Cut the sausage into ¼ inch slices.
In a large saucepan or Dutch Oven, heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add sausage; cook until the sausage is browned and cooked through, stirring frequently. Add the tomato paste, one tomato paste can of water, and the dried seasoning. Cook and stir for one minute. Add tomatoes salt, black pepper, and red pepper flakes and bring to a low boil. Reduce heat to low and simmer the sauce until thickened, about 1 to 1 ½ hours.
Cook pasta two minutes less than the package directions. Drain.
Arrange a double layer of pappardelle (about a third of the pasta) in a 3-quart casserole dish sprayed with olive oil cooking spray. Cover the pasta with 1/3 of the sauce and add half of the ricotta cheese. Spread the cheese to cover the layer underneath. Repeat the process for a second layer. Spread the remaining pasta for a third layer and cover with the remaining sauce. Sprinkle with 1 cup mozzarella.
Spray a sheet of foil with olive oil cooking spray. Place the coated side down on the baking dish. Bake at 375*F for 40-45 minutes or until heated through. Let rest 15 minutes before serving.
Italian Sausage Eggplant Bolognese Sauce
Serve this sauce over your favorite pasta. I used pappardelle because the wide noodles hold the sauce.
1 lb hot Italian sausage, casing removed
1 1/2 cups peeled and diced eggplant (about 1 1/2 pounds)
4 tablespoons olive oil
1 cup chopped sweet onion
1 large carrot, finely diced
1 celery stalk, finely diced
Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
1 (26-ounce) container Pomi finely chopped tomatoes
1/4 cup heavy cream or whole milk
12 ounces uncooked pappardelle, rigatoni, bucatini or spaghetti
1/4 cup small fresh basil leaves
Crushed red pepper flakes, to taste
Grated Parmesan cheese
Heat olive oil in a Dutch oven over medium-high heat. Add crumbled sausage and diced eggplant; cook until lightly browned.
Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes or until onion is tender. Add garlic and cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping the pan to loosen browned bits. Add beef broth, tomatoes,1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Add crushed red pepper flakes, basil, and cream. Heat until warm.
Cook pasta according to package directions for al dente, adding 1 tablespoon kosher salt to the cooking water. Drain and add the pasta to the pot of sauce. Stir and cook for a few minutes. Place pasta in individual pasta serving bowls and sprinkle with cheese.
2 tablespoons extra-virgin olive oil
1 cup thinly sliced bell peppers
1 cup chopped onion
1 1/2 pounds sweet Italian sausage, sliced into ¼ inch rounds
2 minced garlic cloves
1/2 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 tablespoon sundried tomato paste
1 pound pappardelle or fettuccine pasta
1/4 cup chopped fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving
Heat the olive oil in a large deep skillet over medium heat. Add the peppers and onion and saute for 5 minutes, stirring occasionally, until tender. Add the sausage and cook for 8 minutes, or until brown on all sides. Add the garlic, crushed fennel seeds, red pepper flakes, 1/2 teaspoons salt, and 1/4 teaspoon black pepper and cook for one minute. Pour in the heavy cream and, then, stir in the tomato paste. Bring to a low boil, lower the heat, and simmer for about 10 minutes, or until the sauce thickens.
Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the pasta according to the directions on the package for al dente. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.
Off the heat, stir in the basil and the Parmesan. Serve hot in shallow bowls with grated Parmesan on the side.
Serve with a green salad.
“Alla Puttanesca” literally means “in the style of a whore” in Italian. The name famously refers to prostitutes, with stories (most of them debunked by historians) attributing the connection to the fact that the dish was quick to make between clients, or so aromatic it helped prostitutes attract them.
However, it is an Italian sauce usually served over pasta that was invented in Naples. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers, and garlic. Various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s, Ferito a Morte (Mortal Wound), a 1961 Italian novel which mentions “spaghetti alla puttanesca come li fanno a Siracusa” (spaghetti alla puttanesca as they make it in Syracuse). The sauce became popular in the 1960s, according to the Professional Union of Italian Pasta Makers.
The 1971 edition of the Cucchiaio d’argento (The Silver Spoon), one of Italy’s most prominent cookbooks, has no recipe with this name, but two which are similar: The Neapolitan spaghetti alla partenopea, is made with anchovies and generous quantities of oregano; while spaghetti alla siciliana adds green peppers. Still again there is a Sicilian style dish popular around Palermo that includes olives, anchovies, and raisins.
In a 2005 article from Il Golfo—a daily newspaper serving the Italian islands of Ischia and Procida—Annarita Cuomo wrote that sugo alla puttanesca was invented in the 1950s by Sandro Petti, co-owner of Rancio Fellone, a famous restaurant and nightspot. According to Cuomo, Petti’s moment of inspiration came when—near closing one evening—he found a group of customers sitting at one of his tables. He was low on ingredients and so told them he didn’t have enough to make them a meal. They complained that it was late and they were hungry. “Facci una puttanata qualsiasi,” or “throw together whatever,” they insisted. Petti had nothing more than four tomatoes, two olives and some capers—the basic ingredients for the sugo, “So I used them to make the sauce for the spaghetti,” Petti told Cuomo. Later, Petti included this dish on his menu as spaghetti alla puttanesca.
The sauce alone is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio, where spices are added with the anchovies. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it is also paired with penne, bucatini, linguine and vermicelli.
Chopped garlic and anchovies are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The sauce is reduced by simmering and is poured it over spaghetti and topped with chopped parsley.
Whatever its Italian origins, Americans have made it a popular sauce. Besides pasta, the sauce can be served over fish, beans or meat. I like it served over pork chops. Here is my version.
Puttanesca Pork Chops
2 boneless pork loin chops, each about ¾ inch thick
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
2 anchovy fillets, minced, or 1 teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes or more to taste
2 cups cherry or plum tomatoes, diced
1/4 cup pitted black olives
1 tablespoon capers, rinsed
1/4 cup dry white wine
! tablespoon chopped fresh oregano
¼ cup chopped fresh parsley
Sprinkle pork with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat. Reduce heat to medium and add the pork. Cook, turning once until browned and an instant-read thermometer registers 140°F, about 8 minutes. Transfer to a plate and tent with foil to keep warm.
Add the wine and cook for one minute. Add the garlic and anchovies (or anchovy paste) to the pan. Cook, stirring, for 30 seconds. Add tomatoes, olives, capers, and crushed red pepper; cook, stirring, for 1 minute. Add the tomatoes and simmer until the tomatoes break down and the sauce is thickened, 2 to 4 minutes. Return the pork and any juices to the pan, turning to coat with the sauce. Top the pork with the chopped oregano and parsley. Serve with cooked pasta.
Pappardelle Pasta with Butter and Parmesan Cheese
4 oz pappardelle pasta
4 tablespoons butter
1 garlic clove, minced
Freshly cracked black pepper
1 cup grated Parmigiano-Reggiano
Chopped fresh parsley
Bring a large pot of salted water to a boil. Cook the pasta al dente and drain. In the same pot add the butter and garlic and cook on low heat just until the butter melts. Add the pasta, cheese, and black pepper, toss and serve with the pork.
Oven Roasted Broccoli Florets
12 oz bag of fresh broccoli florets
2 tablespoons olive oil
2 garlic cloves, grated
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 400 degrees F. Oil a baking dish.
Place the broccoli in the prepared baking dish and drizzle with the olive oil, sprinkle with the lemon zest, salt, and pepper. Toss well and roast for 15 -20 minutes in the preheated oven until crisp-tender and the edges are starting to brown, tossing occasionally.
Pasta With Broccoli Rabe and Ricotta
This week my market had broccoli rabe and fennel on sale. It was Italian week and all things Italian were a great buy. Naturally, I took advantage of this sale. Used the broccoli rabe in this recipe, half the fennel bulb in the pork scaloppine recipe and I will use the remainder of the fennel in a salad.
1 bunch broccoli rabe, trimmed and washed well
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes (chili)
1 cup fresh ricotta cheese
1/2 cup freshly grated Parmesan
8 oz pappardelle pasta or rigatoni
Cut the broccoli rabe into two-inch lengths.
Bring a large pot of water to a boil. When the water comes to a boil, salt generously and add the broccoli rabe. After the water returns to a boil, boil two minutes.
Using a deep-fry skimmer or slotted spoon, transfer the broccoli rabe to a colander.
Do not drain the hot water in the pot, as you’ll use it to cook the pasta.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and red pepper flakes, cook for a minute and stir in the broccoli rabe.
Toss to coat in the oil. Season with salt and pepper and remove from the heat.
Place the ricotta in a large pasta bowl.
Bring the water in the large pot back to a boil and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.
Drain the pasta, and toss with the ricotta, broccoli rabe and cheeses. Serve at once.
Pork Scaloppine With Roasted Vegetables
Florida grown peppers were also on sale, so along with the fennel, I had the makings of a side dish.
For the scaloppine
1 tablespoon ground fennel seeds
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon olive oil
4 slices boneless pork chops, each about 4 oz
½ cup dry white wine
Trim the pork of all fat. Place the pork slices between two pieces of plastic wrap and pound thin.
Combine the flour with the fennel, salt and pepper. Dredge the pork slices in the flour mixture, coating each slice well.
Heat the oil in a skillet and add the pork. Cook until brown and turn the slices over. Once brown, add the wine to the skillet and move the slices around until they are coated in the wine.
Remove the pork from the skillet and serve over the roasted vegetables. Pour any juices from the skillet over the pork.
For the roasted vegetables
Half a fennel bulb, trimmed and cut into ½ inch slices
Half a medium red bell pepper, cut vertically into 1/2-inch strips
Half a medium green bell pepper, cut vertically into 1/2-inch strips
Half a medium yellow bell pepper, cut vertically into 1/2-inch strips
A quarter of a medium red onion, sliced into 1/4-inch slices
1 small garlic clove, minced
1 teaspoons dried Italian seasoning
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Heat oven to 425 degrees F.
In a large bowl, combine fennel, peppers, onion and garlic. Sprinkle with Italian seasoning, salt and pepper. Drizzle oil over top and mix with a large spoon.
Transfer vegetables to a shallow baking pan and bake 30 minutes, mixing once, until the vegetables are tender. Sprinkle with lemon juice and mix gently.
I usually cook extra fish fillets so I can make fish cakes with the extra later in the week. It is one of our favorite dishes.
8 oz white fish fillets or leftover cooked fish
1 cup leftover mashed potatoes
¼ cup chopped onion
¼ cup chopped celery
¼ cup mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
¼ teaspoon black pepper
1 cup Panko crumbs
Cook the fish if is raw. The fish can be baked, broiler or sautéed. It doesn’t matter for this recipe. Cool if cooking the fish just before making the cakes.
Flake the fish in a mixing bowl and add all the remaining ingredients, except the Panko crumbs. Mix well.
Divide the mixture into four equal balls. Place on the Panko crumbs, flatten the cakes and coat on all sides. Chill in the refrigerator for at least 30 minutes.
Heat 2 tablespoons olive oil in a large skillet and brown the fish cakes on both sides. Drain on paper towels and serve with Tartar Sauce.
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.
Chianti, Italy, is the Classico wine region in the province of Tuscany, Italy. Chianti” is the name of the wine region but the wine from Chianti is known as Chianti Classico, to distinguish it from other Chianti wines that come from areas of Tuscany outside the Chianti region. Stretching between Florence and Siena, in the heart of Tuscany, the Chianti wine region is highly romanticized area with its terracotta-roofed towns and vineyards stretching across sun-draped hillsides. However, you no longer will find the straw-wrapped wine bottles readily available. Today, Chianti vintners produce excellent, nuanced wines that are worthy of elegant surroundings.
The Chianti DOCG covers all the Chianti wine region and includes a large stretch of land encompassing the western areas of Pisa near the coast of the Tyrrhenian Sea, the Florentine hills to the north, the province of Arezzo in the east and the Siena hills to the south. These vineyards overlap the DOCG regions of Brunello di Montalcino, Vino Nobile di Montepulciano and Vernaccia di San Gimignano. Any Sangiovese-based wine made according to the Chianti guidelines from these vineyards can be labelled and marked under the Chianti DOCG should the producer wish to use the designation.
The first definition of a wine-area called Chianti was made in 1716. In 1932 the Chianti area was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Wines labelled “Chianti Classico” come from the biggest sub-area of Chianti, that includes the original Chianti heartland. Only Chianti from this zone may boast the black rooster seal (known in Italian as a gallo nero) on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium, the local association of producers.
During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995, it became legal to produce a Chianti made completely from Sangiovese grapes. For a wine to retain the name of Chianti, it must be produced with at least 80% Sangiovese. Aged Chianti (38 months instead of 4–7), may be labelled as Riserva. Chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as Chianti Superiore, although Chianti from the “Classico” sub-area is not allowed to be labelled as “Superiore”.
The Antinori family has been producing wine in the region since the 1300s. The family company, Marchesi Antinori, is planting for the future. In the fall of 2012, a new, architecturally stunning winemaking facility, called Antinori nel Chianti Classico, was inaugurated. And in March of the following year, the glass-and-steel complex opened to the public for tours of its elegant cantina and grounds. “The idea was to bring the heart of the company back to the countryside where the wine is produced,” says Antinori, who represents the family wine business’s 25th generation. “We wanted to have a winery which was not a monument, but integrated in the landscape.”
The facility includes a 129,000-square-foot, multilevel winery, with an energy-efficient gravity-flow system and naturally cool underground barrel rooms that have yet to need air-conditioning. In addition, the new location houses the company’s headquarters, an auditorium, boutique, restaurant, museum, olive oil mill and a facility for producing sweet Vin Santo. Its most dramatic features are the glass-walled tasting rooms that rise above the cathedral-like barrel cellars and the exterior onion-peel staircase that climbs to a terrace built on a swooping 70-foot roof overhang.
Is identified in one of three ways (see below):
The region or sub-region will always be located next to the classification level
Classification (DOCG, DOC, IGT, Vino da Tavola)
This is never next to the classification and often indicates that the wine is a blend of grapes, as in the case of a Super Tuscan wine.
Italian wineries will often use words like Tenuta, Azienda, Castello or Cascina in their name.
What makes Chianti the perfect food wine?
Chianti, a red blend from Tuscany, is as essential to Italian cuisine as extra virgin olive oil.
When you think of pairing Chianti with food, most people think of pasta and it is a perfect combination, but there is so much more that you can pair with Chianti.
It’s a great compliment to strong-tasting poultry dishes, spiced lamb or even beef (as long as it’s not overly fatty). If you are looking for a good wine with pizza, Chianti is a good choice.
Chianti’s is a perfect accompaniment for lasagna. It’s higher acid level stands up well to Lasagna’s rich tomato sauce and it has enough flavor to stand up to sausage or meat that is often part of the dish.
A rich meat sauce made with a tomato and wine base pairs with Chianti.
Roasted Leg of Lamb
The herbs used to flavor the meat pair perfectly with the slightly acidic nature of Chianti.
It was first created in San Francisco by the fishermen whose diet was pretty much limited to whatever they caught at sea and didn’t sell. Trading with other fisherman for different types of seafood brought variety and, in the process, created one of the world’s favorite seafood stews. The brininess brought by the seafood along the tomato flavor are the ideal compliment for Chianti.
Pair pizza with Chianti. Chianti is light enough to not overwhelm pizza Margherita’s simple flavors of basil, tomatoes and cheese.
Main Dish Recipes to Serve with Chianti Wine
Pork and Mushroom Ragu
- 1 oz dried porcini mushrooms
- 2 cups beef broth
- 1 tablespoons olive oil
- 4 oz pancetta, minced
- 2 lbs boneless pork ribs, cut into 1″ cubes
- 1 large onion, finely chopped
- 1/2 cup carrots, finely chopped
- 8 oz cremini mushrooms, finely chopped
- 3 cloves garlic
- 1 cup dry white wine
- One 16 oz can peeled tomatoes, in their juice and chopped
- 1/4 flat leaf parsley, minced
- 1 lb package pappardelle pasta
In a small saucepan, bring the beef broth to a boil. Soak porcini mushrooms in the boiled broth for 30 minutes. With a slotted spoon, remove the porcini, chop them and set them aside. Reserve the broth.
Heat the oil in a large heavy bottomed saucepan over medium high heat. Add a layer of pork ribs and brown the meat on all sides, about 3 – 5 minutes per side. Remove the browned pork, set aside and repeat with the remaining pork until all the pieces are well browned.
Pour off any remaining fat from the pan. Add the pancetta and cook until lightly browned, about 5 minutes. Add the cremini mushrooms and cook until they are softened and most of the released juices evaporate. Add the garlic, onions and carrots and cook until softened, about 6-8 minutes.
Add the wine, meat, reserved porcini beef broth, chopped porcini mushrooms and tomatoes to the pot. Mix well and bring it to a brisk simmer.
Cover and adjust heat to a low simmer for 1-1/2 hours. Stir frequently, add 1/4 cup of water as needed to keep it moist.
Cook the pappardelle pasta al dente according to package directions. Drain. Mix the pasta with the ragu and top with the parsley.
Chicken and Sausage Skewers
- 2 sprigs of rosemary, leaves chopped
- 1 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 1/2 lbs boneless skinless chicken thighs cut into 2″ pieces
- Salt and pepper to taste
- 8 oz. thin sliced prosciutto, cut each slice in half
- 1 1/2 lbs fresh Italian sausage cut into 2″ pieces
- Sage leaves
- 12 skewers
Over low heat in a small saucepan, heat the olive oil and the chopped rosemary leaves. Once the oil and rosemary start to sizzle, remove from the pan from the heat and cool to room temperature (can be done 4 days in advance).
Whisk 1/4 cup of the rosemary oil with the white wine vinegar; add the chicken pieces and marinate for 30-60 minutes. Reserve the remaining oil.
Remove the chicken pieces from the marinade and lightly season with salt and pepper. Wrap each piece of chicken with a piece of prosciutto.
Alternate the chicken and sausage on the skewers, placing a sage leaf between them. Each skewer should have about 2 pieces of chicken and 2 pieces of sausage to make 12 skewers.
Refrigerate the kebabs until ready to cook. When ready to grill, brush the chicken and sausage with some of the remaining rosemary oil.
Heat a grill and create a low heat section. Cook the skewers over low heat and turn frequently to avoid burning, about 5 minutes on each side. Brush with more rosemary oil if the meat appears dry during cooking.
Alternatively, the skewers can be cooked in the broiler until they are browned.
Classic San Francisco Cioppino
- 1/4 cup olive oil
- 1/4 cup butter
- 1 rib of celery, chopped
- 1 onion, diced
- 4 cloves crushed garlic
- 1 red bell pepper, diced
- 1/4 pound crimini mushrooms, sliced
- One 28 oz. can crushed tomatoes
- 1/3 cup tomato paste
- 2 cups clam juice
- 2 cups dry white wine
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon each dried basil and dried oregano
- 1/2 teaspoon red pepper flakes (chili)
- 1 large cooked Dungeness crab (about 2 pounds), cracked and cleaned, still in the shell.
- 2 pounds fresh halibut fillet or other firm-fleshed white fish, cubed
- 24 large shrimp, peeled and deveined
- 1 dozen mussels OR clams OR oysters OR a combination of those, depending on what is available
In a large pot, melt the butter with the olive oil over low heat.
Sauté the celery, onions and garlic until soft (about 5 minutes). Add all the other ingredients EXCEPT the seafood and simmer on low heat, uncovered, for one hour. Add a little water if the sauce becomes too thick. Adjust seasonings to taste.
Add the white fish and shrimp. Simmer, covered, for about 5 minutes. Add mussels and simmer for 3-5 minutes more, until the shells open. Discard any mussels that do not open.
Add the crab last and just heat through. Ladle the stew into large bowls and serve with crusty sourdough bread and lots of napkins.
- 1/2 cup Italian seasoned dried breadcrumbs
- 1/3 cup golden raisins
- 1/3 cup pine nuts
- 3 cloves garlic, finely chopped
- 1/2 cup grated provolone cheese
- 1/2 cup freshly grated Parmesan
- 4 tablespoons extra virgin olive oil, divided
- 1 flank steak, about 1 1/2 pounds, pounded to 1/8 inch thickness
- Salt and freshly ground black pepper
- 1 small onion, finely chopped
- 3/4 cup dry red wine
- 2 (28-ounce) cans diced tomatoes
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Preheat the oven to 350 degrees F.
Mix together the first 6 ingredients in a bowl. Stir in 2 tablespoons of the oil. Season with salt and freshly ground black pepper.
Place the filling over the flank steak covering it evenly. Starting at the shorter end, roll up the flank steak into a tight cylinder. Tie the roll with butcher’s twine (kitchen string).
Heat a large ovenproof skillet or Dutch oven over medium high heat. Add the remaining 2 tablespoons of oil and the braciole. Brown the meat on all sides, about 10 minutes total.
Carefully remove the braciole to a plate. Add the onion to the pan and cook until tender, about 5 minutes. Add the wine and bring to a boil, scraping the bottom of the pot. Add the tomatoes.
Bring to a boil and then reduce heat to medium low. Allow to simmer for a few minutes to incorporate all the ingredients. Season with salt and freshly ground black pepper.
Put the braciole back into the pan. Cover with a lid or foil and place in the oven. Bake turning the braciole every 30 minutes and basting with the tomato sauce.
After one hour uncover the pan and bake until the meat is tender, about 1 1/2 to 2 hours. Add more wine or water to the sauce if needed as it cooks.
Remove the braciole from the sauce and let rest for ten minutes. Remove the twine.
Slice the braciole into 1 inch thick slices. Transfer to a warmed platter. Spoon the sauce over. Sprinkle with the basil and parsley.