Pepperoni Ragu & Fried Polenta

  

Pepperoni Ragu & Fried Polenta

A good ragù usually takes a half-day of bubbling away to concentrate flavors, but you’re hungry and don’t have time for that. Layering lots of punchy fennel seed, pepperoni and toasty fried Parm, one on top of the other, in a killer tomato sauce is the answer. You can find prepared polenta in tubes at most grocery stores.

Ingredients:

2 tsp (10 mL) fennel seed
1/2 sweet onion, peeled with root end intact
2 tbsp (30 mL) olive oil
5 cloves garlic, chopped
3 oz (85 g) pepperoni, finely chopped
1/4 cup (60 mL) finely grated Parmesan
8 oz (225 g) medium ground pork
1/2 cup (125 mL) milk
1 can (398 mL) chopped or crushed tomatoes, or tomato pulp
Salt and freshly ground black pepper
1 tube (1 kg) prepared traditional polenta
Salt and freshly ground black pepper
4 tbsp (60 mL) olive oil, divided, plus more as needed
3/4 cup (175 mL) ricotta
2 tsp (10 mL) oil-preserved Calabrian chopped chilies
Directions:
For the ragù, crush fennel seeds in a mortar and pestle or by using the side of a chef’s knife. Grate the onion coarsely using a box grater set over a bowl. Set both aside.

Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and fry until golden, about 1 minute. Add onion and its juices and fry until dry but not browned. Stir in the pepperoni, Parmesan and fennel seed. Continue to cook, stirring frequently, until mixture is sticky and cheese smells toasty, about 5 minutes.

Crumble pork overtop and stir to combine. Fry until no longer pink, breaking up meat with a fork as you go.

Pour milk over, add canned tomato, and 1/2 tsp (2 mL) salt. Stir and bring to a boil. Reduce to low, cover and simmer 40 minutes or until very thick. Keep warm.

For The Polenta:  Meanwhile, using a serrated knife, cut polenta into 10 equal-size disks. Season both sides with salt and pepper. Heat 2 tbsp (30 mL) oil in a large, nonstick skillet over medium-high. Fry polenta, working in batches and refreshing oil if necessary, 4 to 5 minutes per side or until golden. Remove to a platter.

Season ricotta with salt and pepper to taste. Combine remaining 2 tbsp (30 mL) oil with chilies.

Spoon an equal amount of ragù over each polenta round. Divide ricotta between them and drizzle everything with the chili oil. Serve warm.   

Serves 10 as an appetizer, or 4 to 5 for lunch

Pasta Carbonara

Pasta Carbonara

Today we mark "The Ides Of March", the day Julius Caesar was assassinated and The Roman Empire became the Roman Republic in the year 44 B.C.   I am posting a dish typical of a Roman dinner.  The first time I enjoyed Pasta Carbonara, our son-in-law from Italy served it to our family.  It was so delicious. I thought you might enjoy it also!  Celebrate!

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Ingredients:

RAGU
2 tbsp olive oil
¼ cup finely chopped celery
¼ cup finely chopped carrot
¼ cup finely chopped red onion
12 oz ground dark-meat chicken
Salt and freshly ground pepper
1 bay leaf
1 branch Italian parsley
Pinch dry thyme
2 tbsp white wine
¾ cup chicken stock

TO FINISH
2 tbsp olive oil
⅔ cup diced bacon or pancetta
4 egg yolks
2 oz grated Pecorino Romano cheese
3 tbsp finely chopped parsley, plus extra for garnish
Salt and freshly ground pepper
1 lb fusilli pasta

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Directions:

1 Heat oil in a sauté pan over medium-low heat. Add celery, carrot and red onion and sauté gently for 10 minutes or until vegetables are soft and lightly browned. Turn heat to medium-high, add chicken. Press chicken with the back of a fork, separating morsels well. Season lightly with salt and pepper. Add bay leaf, parsley branch and thyme and cook for 3 minutes, stirring, or until chicken is lightly browned.

2 Add white wine and cook for 2 minutes or until wine has almost completely evaporated. Add ½ cup chicken stock and cook for 10 minutes over medium heat, adding more stock as needed, until chicken is cooked through and still slightly saucy. Discard bay leaf and parsley. Season with salt and pepper to taste. Reserve.

3 Heat oil in a separate frying pan over medium-low heat. Add bacon and sauté for 3 to 4 minutes or until fat is rendered and bacon is crisp. Remove from pan using a slotted spoon and blot on paper towels. Reserve.

4 Combine egg yolks, Pecorino, bacon, parsley and pepper in a large bowl and set aside.

5 Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving about ½ cup of the cooking water. (Pasta water gives substance to sauces, making them a little creamier. It’s a good addition to most pasta dishes.)

6 Combine ¼ cup of the cooking water with egg yolk mixture and quickly toss with the hot pasta, stirring to coat. If necessary, add more cooking water to make the sauce even more creamy. Add reserved ragu, toss and season with salt and pepper to taste. Sprinkle with parsley.

Serves 4