Polenta With Cranberry Beans ~. Rancho Gordo

 

Polenta With Cranberry Beans

If you take advantage of any of my recommendations, I hope it will be to buy the Rancho Gordo Beans and any of their line of products.  The quality is unsurpassed 

In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When we tested it in the Rancho Gordo kitchen, it was a big hit. As we licked our bowls clean, we all agreed that it was a polenta dish with beans, not a bean dish with polenta, if that makes sense. 

Ingredients:

• 1/4 cup olive oil
• 1 large or 2 small red onions, finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 cups canned chopped tomatoes, with their juices
• 1 tablespoon red wine vinegar
• 2 tablespoons tomato paste
• 1 cup chicken or vegetable broth
• 10 fresh basil leaves, finely chopped
• 4 fresh sage leaves, finely chopped
• 4 to 5 cups cooked, drained Rancho Gordo Cranberry, Occhio della Capra or Borlotti Lamon beans
• Salt and freshly ground pepper
• 2 cups Rancho Gordo/Anson Mills polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish
Directions:
In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

1. To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.
2. 
   
3. If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.
4. 
   
5. To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.   
Makes 6 servings

Tuscan White Bean Soup

 

Tuscan White Bean Soup

Soup on a chilly day warms the soul.  Something about a bean soup is so satisfying yet so favorable.  This recipe simplifies the preparation if short on time or just want to shorten time in the kitchen with a choice of canned beans or dried beans.   

Ingredients:

1 pound dried white cannellini beans (for canned beans, see note)

Good olive oil

4 ounces pancetta, ¼-inch diced (see note)

2 cups chopped leeks, white and light green parts (2 leeks)

2 cups chopped yellow onion (2 onions)
2 cups (½-inc) diced carrots, scrubbed (5 carrots)
2 cups (½-inch) diced celery (4 ribs)
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary
8 to 10 cups chicken stock, preferably homemade
2 bay leaves
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese

Directions:

At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.

In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned.  

Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender.  

Add the beans, 8 cups of the chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil.  

Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender.  Stir occasionally, scraping the bottom of the pot.  

Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes.  

Add up to 2 more cups of chicken stock if the soup is too thick.

Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

FOR CANNED BEANS:

First, use 2 (14-ounce) cans of white cannellini beans.  Drain the beans, reserving the liquid.  Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree.  When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).

Second, use only 6 cups of chicken stock.

Third, simmer the soup for 45 minutes, rather than 1 hour and 30 minutes.

Notes: To reheat a second day, you’ll need to add some water, salt, and pepper.

Use bacon if you don't have pancetta.

Brussels Sprouts And Crispy, Spicy Crumbs Linguine

                                                       

Brussels Sprouts & Crispy, Spicy Crumbs Linguine

Homemade pasta deserves an elegantly simple treatment. Here, toasted bread crumbs and chili flakes add a fiery flavour boost to a simple sauté of caramelized Brussels sprouts and crisp pancetta. You’ll find lots of bold, contrasting flavours and textures thanks to the bread crumbs and homemade pasta with the addition of lemon and fresh herbs. Our Umami Brodo with Parmesan & Porcini (recipe follows) makes an excellent starter to this meal.  Makes 4 servings 

Ingredients:
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) butter
2 tsp (10 mL) chili flakes
4 garlic cloves, minced, divided
1/2 cup (125 mL) panko bread crumbs
1/4 lb (115 g) pancetta, cut into 1/4-inch (5-mm) strips
2 anchovies, patted dry and finely diced
12 Brussels sprouts, thinly sliced
1 lb (455 g) fresh linguine, made from Rich & Tender Homemade Pasta Dough (recipe follows)
1 lemon, zested and juiced
1 tbsp (15 mL) finely chopped basil

Directions:
Heat olive oil and butter in a large, wide frying pan. When frothy, stir to mix. Add chili flakes and half of garlic. Stir frequently until garlic softens slightly, about 1 minute. Add crumbs. Stir until toasted, about 3 to 5 minutes. Tilt the pan slightly and spoon bread crumb mixture into a bowl leaving excess oil in pan. Pour any excess oil into a separate small bowl and reserve.

Bring a large pot of water to a boil.

Meanwhile, add pancetta to the large frying pan. Set over medium heat. Cook until crisp, about 4 to 5 minutes. Using a slotted spoon, remove pancetta to a paper towel–lined plate. Add remaining garlic and anchovies to pan. Stir until softened slightly, about 30 seconds. Add Brussels sprouts. Pour 1 tbsp (15 mL) remaining oil from bread crumb mixture overtop. Stir occasionally until softened and caramelized, 5 to 9 minutes. Taste and season with salt, if needed.

Meanwhile, boil pasta until tender and floating up to the top of the water, 1 to 3 minutes. Carefully scoop 1 cup (250 mL) cooking water and set aside. Drain pasta. Turn pasta into pan with Brussels sprouts mixture. Stir in reserved pasta water until nicely coated. Taste and season with salt, if you like. Add pancetta. Divide between bowls. Squeeze lemon juice overtop. Sprinkle bread crumb mixture overtop. Garnish with basil and lemon zest.  Makes 4 servings 

Rich And Tender Homemade Pasta Dough

Spend the afternoon leisurely rolling out your own homemade pasta. It’s a process well worth the time and effort. This basic recipe can be used for traditional shapes like spaghetti, linguine and pappardelle nests or used as a base for making stuffed shapes like our Zesty Cheese Tortellini (recipe follows). You’ll need a pasta roller for this endeavour.
Ingredients:
2 cups (500 mL) all-purpose flour, plus extra for dusting
1 1/2 tsp (7 mL) kosher salt
3 eggs
1 yolk
Semolina or all-purpose flour, for dusting

Directions:
Whirl flour with salt in a food processor. Add eggs and yolk. Whirl just until mixed and crumbly. Turn onto a lightly floured surface. Bring dough together, kneading into a fairly smooth ball and forming into a flattened round disc. Wrap tightly in plastic wrap. Let rest 30 minutes at room temperature.

Cut disc into four equal pieces. Work with one piece at a time, rewrapping the rest tightly with plastic wrap. Using your hands, shape that piece into a small, flattened disc. Dust pasta dough and pasta roller with flour. Using the widest setting on pasta roller, roll out dough 2 or 3 times. Continue to feed the sheet through the roller, reducing the thickness of each round until you have a very long piece about 1/16-inch (1-mm) thick (ideally 6 or 7 on the pasta roller or thinner). Cover with plastic wrap then a dampened cloth (not too wet). Repeat with remaining pieces of dough.

Cut into long spaghetti or linguine noodles by hand-cutting to your desired thickness. Or roll through a noodle attachment to your preferred width, dusting with flour periodically. Hang dry noodles on a pasta rack. (If you don’t have one, try using your oven door handle.) Let dry 10 to 15 minutes before cooking.

To cook, bring a large pot of water to a boil. Salt until it tastes like the sea, approximately 1 to 2 tbsp (15 to 30 mL) kosher salt. Gently add pasta, swirling with a wooden spoon to separate the noodles. Boil until pasta is al dente; this usually happens once pasta floats to the surface, about 1 to 3 minutes. Drain well before tossing with sauce.
Makes 1 lb (455 g) pasta for 4 servings

Penne Rustica ~ Copy Cat Recipe Macaroni Grill

 

Copycat Macaroni Grill’s Penne Rustica

This copycat Macaroni Grill Penne Rustica tastes like a restaurant dish that can be made at home! This Italian Dinner is full of shrimp, chicken, and bacon all in a creamy sauce.
Ingredients:
Gratinata sauce:
1 teaspoon butter
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon chopped rosemary
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream
Penne Rustica:
1/2 ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
9 raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
8-12 ounces penne pasta, cooked
3 Tablespoons butter
1/2 teaspoon chopped shallot
pinch salt and pepper
1/2 cup parmesan cheese
1/4 teaspoon paprika
optional 3 sprigs fresh rosemary for garnish  

Directions:
Saute in butter, garlic, and rosemary until garlic begins to brown.
Add Marsala wine and reduce by one-third. Add remaining ingredients, reduce by half of the original volume. Set aside. 

Penne Rustica:
Saute pancetta or bacon until it begins to brown.
Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent.  Add chicken, salt, pepper, and mix thoroughly. 

Add gratinata sauce and 1/4 cup parmesan cheese. Simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with the cooked pasta.  Pour into a large casserole dish or roaster. Sprinkle with 1/4 cup more parmesan cheese and sprinkle with paprika. 

Bake at 475 degrees for 10 to 15 minutes.  Remove and garnish with fresh rosemary sprig for garnish.

Ravolli With Lemon, Peas, and Pancetta

 

Ravoli With Lemon, Peas, and Pancetta

Ingredients

Kosher salt
2 ounces thinly sliced pancetta (8 to 10 slices)
2 10-ounce packages spinach-ricotta ravioli
6 tablespoons unsalted butter
2 teaspoons finely grated lemon zest, plus 1 teaspoon 

   lemon juice
1 cup frozen peas, thawed
1/4 cup grated pecorino-romano cheese, plus more for 

   topping
Freshly ground pepper
Chopped fresh basil, for topping

Directions:
Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel–lined plate and wipe out the skillet.

Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.

Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.

Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Pasta Carbonara

Authentic Pasta Carbonara

Prep time

5 mins

Cook Time

15 mins

Time to Make It

20 mins

Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more.

Author: Rachel Farnsworth

Yield: Serves 4 to 6

Ingredients:

1 pound spaghetti pasta
1 tablespoon salt
1 pound thick cut bacon or pancetta, diced
4 egg yolks
2 whole eggs
1½ cups grated pecorino romano cheese, divided
½ teaspoon freshly ground pepper
2 tablespoons freshly chopped parsley, to garnish

Directions:

Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. 

Reserve 1½ cups of the pasta water before draining.
In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. 

Drain fat from bacon, reserving just 2 tablespoons of the grease.

In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.

Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.

Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.

Old-Fashioned Artichokes à la Barigoule With Mushrooms

Artichokes á la Barigoule With Mushrooms

Ingredients:

For the Mushroom Duxelles Filling
4 tablespoons (60g) unsalted butter
1 small yellow onion or 2 medium shallots (about 4 ounces; 115g), minced
1 1/4 pounds (565g) cremini mushrooms, stemmed and finely minced (or processed in a food processor)
2 tablespoons minced flat-leaf parsley
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
For the Artichokes:
2 lemons, halved
4 large or 12 small artichokes (2 pounds; 1kg)
6 paper-thin slices pancetta plus 2 ounces diced pancetta (55g)
1 tablespoon (15ml) extra-virgin olive oil
1 medium (6-ounce; 170g) yellow onion, thinly sliced
1 large (5-ounce; 140g) carrot, peeled and cut crosswise into thin rounds
3 medium cloves garlic
1 cup (235ml) dry white wine
3/4 cup (175ml) homemade chicken stockor low-sodium broth (or vegetable stock, if desired)
3 sprigs flat-leaf parsley, 2 sprigs thyme, 1 bay leaf, tied together into a bundle with kitchen twine
1 tablespoon (15g) unsalted butter
Freshly ground black pepper
Large pinch minced flat-leaf parsley, for garnish

Directions:

For the Artichokes: Fill a large bowl with water; halve and squeeze 2 lemons into it.

Drain artichokes. Using a spoon, stuff each artichoke with as much mushroom filling as will fit. Cut pancetta into strips just large enough to cover the top (mushroom-stuffed) side of each artichoke and lay them on top so that the mushroom filling is well covered; you may have some pancetta unused. Tie with kitchen twine to secure the pancetta. (Reserve any unused mushrooms duxelles for another use, such as a layer on a sandwich.)

In a 3-quart sauté pan or saucier, combine diced pancetta and olive oil and heat over medium heat. Cook, stirring, until pancetta has rendered some of its fat and is beginning to brown lightly, about 4 minutes.


Add onion, carrot, and garlic, and cook, stirring frequently, until just starting to soften, about 4 minutes. Nestle stuffed artichokes and their stems on top, then add white wine and bring to a simmer; lower heat to maintain a gentle simmer and cook for 4 minutes.

Adding the white wine and let it cook to cook off the alcohol.

Add stock, season lightly with salt, and return to a simmer. Add herbs. Cover and cook at a gentle simmer until artichokes and other vegetables are tender enough to easily slide a fork through them, about 25 minutes (cooking time will vary depending on the age and size of artichokes; if liquid level ever gets too low, add a little more water).

Discard herb bundle. Using a slotted spoon, transfer artichokes, onions, carrots, and garlic, to a serving plate and keep warm. Return cooking liquid to the heat and simmer until slightly syrupy and reduced to about 3/4 cup (175ml). Keep warm.

Remove twine from artichokes, being careful to leave pancetta and mushroom stuffing in place. In a 10-inch nonstick skillet, sear artichokes over medium-high heat, pancetta side down, until pancetta is browned and crispy. Return to serving platter.

Whisk butter and minced parsley into reduced cooking liquid, season with salt and pepper, then pour sauce over warmed platter of vegetables. Serve warm or at room temperature.

Clam Pasta

Ingredients

1 medium fennel bulb, trimmed and sliced
3 cloves garlic, 2 unpeeled and 1 peeled
Kosher salt
About 3 tablespoons extra virgin olive oil, plus additional high-quality olive oil for finishing
4 ounces pancetta (or unsmoked bacon), cut into thin lengths
2 medium shallots, peeled and sliced
Generous pinch chile flakes
12 ounces rigatoni
5 quahogs, shucked and chopped, or 4 dozen little neck clams steamed open, shucked, then chopped
1 1/2 tablespoons butter
1 small bunch flat leaf parsley; pick the leaves from half and chop the rest
About 2 teaspoons minced lemon rind
About 3/4 cup toasted homemade breadcrumbs
Freshly ground black pepper

Method

Bring a large pot of salted water to a boil over high heat. Add the fennel, 2 unpeeled garlic cloves, and salt. Blanch the fennel and garlic until the fennel is tender, about 3 minutes. Using a slotted spoon, remove the fennel and garlic from the water. Peel the garlic and purée it in a food processor with the fennel, adding a little water to smooth the purée. Reserve.

Sliver half the remaining clove of garlic and mince the rest and set it aside. Heat a large skillet over high heat. Add a skim of oil (about 1 tablespoon) and then add the pancetta, shallots, and chile flakes. Give the pan a swirl, then turn the heat down to medium. Cook, stirring frequently, until the pancetta is rendered and browned, about 5 minutes. Add the slivered garlic, turn the heat down and cook, stirring it frequently, until the garlic is toasted, about 1 minute.

Add the pasta to the boiling water. Stir a couple of times to keep the rigatoni from clumping. When the pasta is three-fourths done, about 7 minutes, finish the sauce. Add the fennel purée, the butter, and 1 tablespoon of olive oil. If you are using raw clams, add them now so they have a few minutes to cook. Season the sauce with salt, then raise the heat to high and cook until the purée is bubbling and reduces slightly, about 2 minutes. Add pasta water as necessary to keep the clam sauce loose; you want it moist enough to coat the pasta—a ragù.

Cook the rigatoni until it is al dente (usually 10 to 12 minutes). If you are using steamed, chopped clams add them now. Using a slotted spoon, lift the pasta out of the water and into the sauce. Stir or toss to combine, adding more pasta water if necessary to loosen the sauce enough to coat the rigatoni. Add the parsley leaves and toss again. Combine the chopped garlic and lemon rind and add the mixture to the sauce. Taste for seasoning and adjust with salt.

Spoon the rigatoni onto warm plates. Top each portion with breadcrumbs, season with pepper, drizzle with nice olive oil, and serve.

Pancetta Wrapped Pork Roast

Pancetta Wrapped Pork Roast

Ingredients:
8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cups chicken broth
1 1/2 cups dry white wine

Directions

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

Recipe courtesy of Giada De Laurentiis

Bianco Bolognese

Ingredients
2 tablespoons extra-virgin olive oil
1 medium red onion, finely diced (about a cup)
1 medium carrot, finely diced (about a heaping 1/2 cup)
2 stalks celery, finely diced (about 1/2 cup)
2 cloves garlic, thinly sliced
2 ounces pancetta, finely diced
2 bay leaves
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 pound ground beef (85/15)
1 pound ground pork
1/2 teaspoon garam masala (see Cook's Note)
Kosher salt and freshly ground black pepper
1 1/2 cups dry white wine
2 cups low-sodium chicken broth
1 cup heavy cream
1 piece Parmigiano-Reggiano cheese rind (optional)
1 pound ziti rigate, rigatoni or penne, cooked in    generously salted water
Grated Parmigiano-Reggiano cheese, for serving

Directions:
Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)

Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.

Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

Garam masala is an Indian spice blend that is available in most supermarkets. The spices used can vary by brand; for this recipe, look for a version that contains less cumin (it should be listed far down on the ingredients list).

Mushroom Ravioli With Pancetta And Red Onion

Mushroom Ravioli with Pancetta and Red Onion

*You can use whatever combination of fresh mushrooms you like.

Using a Ravioli Mold is the easiest method to make ravioli.  Also, you will need pasta rollers, a couple of rimmed baking sheets, a small pastry brush, a rolling pin and a fluted pastry wheel. 

makes 36 ravioli (serves about 6)

for the Pasta:
3 extra large eggs
2½ cups All Purpose flour (approximately)

* for the Mushroom Filling:
2 Tablespoons extra virgin olive oil
½ cup diced red onion
4 ounces shiitake mushrooms, stems cut off and caps chopped
4 ounces cremini mushrooms, chopped
¼ teaspoon onion powder
couple of pinches of coarse sea salt
a few grindings of freshly ground black pepper
2 ounces Parmigiano cheese
¼ cup mascarpone cheese (Italian cream cheese)

for the sauce:
4 ounces pancetta, diced (Italian unsmoked bacon)
4 Tablespoons butter
3 Tablespoon extra virgin olive oil
½ cup minced red onion
freshly ground black pepper
2 Tablespoons chopped Italian parsley
grated Parmigiano cheese for serving

Make the pasta (I give you three different methods to make the pasta):
Food processor method:  Place the eggs in a food processor and pulse twice.  Add 2 cups of the flour and pulse until blended.  Keep adding the rest of the flour until the dough gathers up into a ball.  If the dough is still sticky, add more flour, a tablespoon at a time and pulse, until the dough gathers up and is not so sticky. Remove dough and place on counter.  Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands. Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.  

Automatic Mixer method: Place the eggs in the bowl of an automatic mixer and blend with a fork.  Attach the dough hook attachment to the mixer and add 2 cups of the flour.  Mix with the dough hook until blended.   Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and mix until the dough is not so sticky. Remove dough and place on counter.  Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands.  Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.   

Hand method:  Place the eggs in a medium bowl and blend with a fork.  Add the flour, a cup at a time, and keep blending until the dough gathers together.  Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and mix until the dough is not so sticky. Remove dough and place on counter.  Knead until the dough is still moist but does not come off on your hands. If it does, add a dusting of flour until it doesn't stick to your hands.  Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.  

Make the Filling:
Heat the olive oil in a large skillet and add the red onion, mushrooms and seasonings and saute over medium low heat until soft, about 15 minutes, stirring every now and then.  Remove from the heat and let cool slightly. Place the Parmigiano cheese into a food processor and pulse until finely ground.  Add the the mushroom mixture and pulse.  Add the mascarpone cheese and pulse until finely blended.  Taste and adjust for salt, adding more if needed. 

A ravioli mold makes easy, uniform ravioli . . . 

 brush water between the filling . . .

 and lay the top sheet of pasta on slowly, allowing any air bubbles to escape

Assemble the Ravioli:
Take the pasta and cut into thirds.  Take a third of the dough (keep the remaining dough until plastic wrap) and place through pasta rollers at the widest setting.  Keep rolling the dough through the pasta rollers, narrowing the rollers until the pasta is about ⅛ inch thick (#5 on my KitchenAid rollers).  Cut the pasta sheet in half - each half should be slightly larger than the ravioli mold.  Flour the inside of the ravioli mold and place pasta sheet on top.  Press the sheet slightly into the mold indentations.  Using two spoons, place about a teaspoon of filling into each indentation. Take a small pastry brush and dip the brush into water and wet the pasta in between the filling indentations. Place the second pasta sheet on top and lay it down, squeezing out any air as you go.  Run a rolling pin over the pasta to press together.  Flip the mold over and remove the ravioli.  They will not be separated. Take a pastry wheel and separate the ravioli.  Place the fresh ravioli on a floured rimmed baking sheet. Loosely cover with plastic wrap while you make the remaining ravioli. You can place the covered ravioli in the refrigerator unti you are ready to make the sauce and serve. 

When all the ravioli are finished, make the sauce.

Make the Sauce:
In a large frying pan, saute the pancetta until crisp.  Remove the pancetta and the fat and let drain on paper towels. Do not wipe out the pan.   Add the butter, olive oil and red onion and saute slowly until the onion is soft. Turn off heat. 

Bring a large pot of water to boil, using  a pasta insert if you can. Have a large serving bowl ready.  Add half of the fresh ravioli to the boiling water and reduce heat until the ravioli is just simmering (you don't want to boil them vigorously  because they can break).  Simmer gently for about 2 minutes and remove from the water and let drain, using the pasta insert.  Place the ravioli in the serving bowl. Cook the other half of the ravioli and place in the serving bowl.  Add the sauce and toss gently until well coated.  Add a few grindings of fresh black pepper and the chopped parsley and blend.  Add the grated cheese and serve.  

Lasagna

Lasagna

I must confess that the very best Lasagna I have eater was made by my son-in-law's mother Lugina.  She makes the pasta which is heavenly and the filling is fresh tomato, peas, meat and cheese.   It is a traditional gastronomy.  I could eat it for days and never tire.

This recipe is from the New York Times.   Maybe a close second and I say maybe.

INGREDIENTS:
FOR THE SAUCE:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
¾ pound ground sirloin
¼ cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
½ cup flour
1 pound Italian sausage, a mix of hot and sweet

FOR THE LASAGNA:1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria

Directions:
For the sauce, 

Heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. 

Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.