This is another recipe from Tiziana (many thanks). This one of the most common ‘Sunday lunches’ in Bari. I think it’s known as “Sunday gravy” in the Sates. The recipe doesn’t give very precise measurements as it depends how many people you are cooking for and your personal taste. As a rough guide allow 2-300g of meat per person. Tiziana usually serves the ragu with orecchiette, but you can use your favourite pasta. Serve the meat separately as the second course.
Ragu alla Barese ingredients
Thin slices of meat (you can use beef, veal, pork, or horse meat),flattened with meat mallet
Pieces of lamb (preferably on the bone)
Lardo(salted lard) or prosciutto fat or fatty pancetta
Chop together the lardo, parsley, garlic, pepper and pecorino to make a coarse paste.
Place a little of the paste in the middle of each slice of meat. Roll up and secure with a toothpick.
Take a large pan(NOT nonstick) and add the onion, some olive oil, the meat rolls, the lamb pieces and half a glass of water.
Cook over a high heat making sure that the meat catches on the bottom of the pan but doesn’t burn. Scrape the pan frequently with a wooden spoon. This is an important step as it contributes a lot of the flavour of the sauce.
Add the wine and allow to evaporate
Add enough passata to cover the meat well
Cook over a very low heat until the meat is tender. (A slow cooker would be ideal)
A few minutes before the end of cooking, season with salt and pepper.
For the best results, allow to cool, refrigerate over night and reheat the next day.
When you are ready to serve, remove the meat and keep warm.
Serve the sauce with pasta as the first course followed by the meat as the second course.
If you prepare this on April 25, you will be carrying on an ancient tradition that dates from the days of the Republic of Venice. This springtime dish of creamy rice and peas is made in Venice and its surroundings area to celebrate the feast day of its patron, Saint Mark. Almost the consistency of a soup, risi e bisi should be served as a course of its own. In the past, risi e bisi was presented on Saint Mark’s Day with much ceremony to the doge, the leader of Venice. You can streamline this dish by using small frozen peas.
When the rice is cooked al dente remove from the heat. Adjust salt and pepper, stir in the parmesan and the rest of the butter. Serve immediately
Giorgio Mantello used the picture above to illustrate an article on his site a cena da Giorgio. This is a translation of his comments:
I chose this image because it shows excellently what should be the consistency of the risotto – neither too thick nor too liquid – in Venice is said to be “moeche”. which translates as soft and a little sticky. enjoy!
Tiella di patate, riso e cozze. Tiella alla Barese. Riso patate cozze. Finally the definitive recipe! This recipe was given to me by Tiziana who is one of the best cooks in Bari (or so her friend Rosa tells me ;-) ) Many thanks Tiziana. It uses mussels which have been opened when they are still raw. My fish monger did this for me, but in the UK you’ll probably have to do this yourself. Here’s a link to show you how. Good luck :-)
1.5kg potatoes, sliced
300g risotto rice, soaked in cold water
1kg mussels, opened on the half shell – reserve the liquid
Lumache con lumache di mare. Or snails with sea snails! I was mightily confused when I first translated this recipe until I realised that they meant the pasta shapes known as snails with whelks.
Whelks are more often eaten poached and eaten as part of a seafood antipasto. They can also be dressed with lemon juice and olive oil. Serves 4
Pasta with whelks ingredients
350 g lumache (or similar pasta shape)
500 g whelks — thoroughly washed and soaked in cold water for 3-4 hours
1 medium onion — chopped
1 clove garlic
100 ml dry white wine
100 g tomatoes — chopped
1 chilli — chopped
Drain the whelks. Add to a pan along with the tomatoes garlic and chilli. Cover with fish stock and simmer until the whelks can be removed from their shells (with the aid of a tooth pick) About 10 minutes. Keep a couple of shells for decoration. Discard the stock.
In a clean pan, fry the onion in a little olive oil. Add the whelk meat and fry for another minute. Add the wine and let it evaporate. Add the parsley and remove from the heat.
Cook the pasta and toss with the whelk sauce. Serve immediately
Pasta with whelks finished dish
PS The more sharp eyed among you will have noticed that when I cooked this dish I couldn’t find lumache. Isn’t that just typical :-) I used gnocchi instead.
This is another tiella recipe from Bari. It’s not completely traditional as the mussels are not raw when added to the tiella, but if you don’t fancy opening all those mussels it’s a fair approximation. I’ll post the ‘authentic’ recipe later.
Boil the rice until al dente. Reserve some of the cooking liquid.
Heat the mussels in a pan with a little oil and the chopped garlic. When they have opened, remove from the pan. Strain and reserve the liquid. Remove the top shell from each mussel.
Assemble the tiella in a ovenproof dish. Make layers of the ingredients in the following order – potatoes, rice, onions, tomatoes, a little cheese, parsley. Repeat until all the ingredients have been used up, finishing with a layer of potatoes.
Pour the liquid from the mussels over the tiella. Add some of the cooking liquid from the rice so that the level of liquid comes about two thirds of the way up the dish. Season well with pepper (not salt as the mussel liquid will be quite salty). Drizzle olive oil on top.
Bake uncovered for around 35 minutes at 180C. Add a layer of mussels in the half shells, drizzle on a little more oil and return to the oven for 10 minutes.
Petti di pollo in carpione. I got this recipe from the English translation of il cucchiaio d’argento -The Silver Spoon. This book is I think on the whole a clever marketing trick. It is a 1950s cookbook with a few modern recipes tacked on the end. Add to that an appalling translation, don’t trust any measurements! The recipes still appear in the original Italian alphabetical order even though they have been translated into English. I have met some people who have heard of it here, a bit like the good housekeeping books in the UK, but I have yet to find anybody who has used it. It can be useful for ideas if you already know what you are doing. The following recipe is in fact very nice :-) Serves 4
Soused chicken breasts ingredients
4 skinless, boneless chicken breast portions
80 g breadcrumbs
25 g butter(or use all oil)
5 tablespoons olive oil (I usually use much less)
1 onion, thinly sliced
1 celery stick, thinly sliced
1 carrot, thinly sliced
350 ml white wine vinegar
100 ml dry white wine
4 fresh sage leaves (or a teaspoon of dried)
2 garlic cloves, sliced
salt and pepper
Beat the chicken with a meat mallet until evenly thin.
Beat the egg with a pinch of salt in a dish, add the chicken and leave to stand for 15 minutes. Spread out the breadcrumbs in a shallow dish. Drain the chicken and dip in the breadcrumbs to coat.
Heat the butter and 2 tablespoons of the oil in a pan, add the chicken and cook over a medium heat, turning occasionally, for about 10 minutes until golden brown on both sides.
Meanwhile, heat the remaining oil in another pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes. Season with salt and pepper to taste, add the vinegar and wine and bring to the boil, then immediately remove from the heat and add the sage and garlic.
Place the chicken in a dish, pour the hot marinade over it, leave to cool, then chill in the refrigerator for at least 4 hours before serving.
Agnello di Pasqua. This is another Pugliese dish. Very young ‘suckling’ lamb with eggs and peas. It will be difficult to find agnello di latte outside of Italy, but spring lamb will do just as well. You’ll probably need your butcher’s help to cut the leg into slices.Serves 6
Lamb with peas ingredients
1kg leg of spring lamb (or other cuts), cut into 2cm slices through the bone.
In an oven proof dish, soften the onion in the olive oil.
Lamb with peas frying onions
Add the lamb pieces and fry until well sealed. Add the wine, cover and transfer to an oven preheated to 180°C
Lamb with peas browning meat
Cooking time will depend on the lamb, so a bit of guesswork will be involved. When the lamb is about 3/4 done, add the peas. Mix together the eggs, parsley and pecorino. When the lamb is cooked, pour over the egg mixture. Leave for a couple of minute until the eggs have set and serve.
Polpettine al Sugo. A lot of people mistakenly think that this dish was invented in the USA, but although it’s not nearly as common here as it seems to be in the states, it is Italian through and through. It tastes even better heated up the next day. I served it with linguine(a bit of a crime: ragu should be served with a ribbon pasta such as tagliatelle) the first day and polenta the second, but it goes with pretty much every kind of pasta.
Mix together the beef, sausage, the breadcrumbs moistened in a little water, garlic and parsley in a bowl. I find it easiest to use my hands. When it is well mixed, season with salt and pepper and mix in the egg.
Form into small meatballs, about the size of a marble.
Fry the meatballs in plenty of olive oil until they are evenly browned. Drain on Kitchen towels.
Drain the excess oil from the pan, add the onions and fry for about 5 minutes over a medium heat.
Add the passata and basil, season with salt and pepper and cook for 10 to 15 minutes.
Add the meatballs and cook for a further 15 minutes.
Serve with your favourite pasta or with polenta.
Now I’ve been here a while I realise that I’ve been very English and got things a bit wrong. :hangs his head in shame: The recipe above is still authentic, but the Italians don’t serve the meatballs with the pasta. They are eaten as the secondo.
Maryann puts it better than I can(see comments):
I think why most people say spaghetti and meatballs originated in American is that they eat it all on the same plate, in the same course. In my family, first the macaroni, then the meat from the sauce.
This recipe is not for what we normally think of as ‘pesto’. A huge number of Italian sauces start with what’s known as a ‘soffritto’. Usually that means finely chopped onions, carrots ,celery, and possibly garlic. Nonna Stella prepares her soffritto in advance and keeps it in a jar in the fridge. She also adds celery leaves, parsley and basil to the mix. When you need to make a sauce, let’s say for example a tomato sauce, all you need to do is fry a couple of tablespoons of the pesto for a few minutes, then add the tomatoes. Cook it down for ten minutes and you’re done. Fast food Italian style :-) . This is possibly the most useful recipe I’ve picked up. It will keep almost indefinitely in the fridge, if you remember to keep it covered with about a centimeter of oil.
Good olive oil
Celery (Including leaves if possible)
The quantities are a matter of taste, but I use roughly equal quantities of onions and carrots and halve the quantity of celery.
Peel the onions and carrots.
Roughly chop the onions, carrotts and celery and whizz in a food processor, adding a little oil from time to time, until you have a smooth paste.
Add a good handful each of celery leaves, basil and parsley and process again, adding more oil when necessary, until the herbs are incorporated into the paste.
Transfer to a clean jar, a traditional pickle jar would be ideal, and pour a least a centimeter of oil on top.
Keep in the fridge until needed.
Here’s Nonna Stella herself to show you how it’s done.
The pesto will only be as good as the ingredients you use. Above all, use the best olive oil you can find. Nonna Stella is very proud of the oil produced by her grandson in Cassano. They don’t have to buy oil in her house. I wish I had a supply :-)