Red Wine Risotto with Sausage, Arugula and Caramelized Onions

I know I’m not the first to use red wine in a risotto dish, but it sure looks cool, doesn’t it? I’ve wanted to try it for ages, and I’m thrilled that I managed to combine the red wine with such delicious and complementary ingredients.

If you’ve been reading my blog for awhile, you may remember a post about Butternut Squash, Mushroom and Spinach Risotto where I said risotto is one of my signature dishes – something I can make in countless different ways without a recipe and with confidence that it will turn out well. But, doing something over and over again the same way can be a little boring, so it was fun to add that splash of subtley fruity Italian red and watch it create a telltale stain on my oil and butter-slicked grains of Arborio.

The funny thing about red wine versus white in a dish like risotto is that is messes with your brain a little. I’m sure we eat with our eyes as well as our mouths, so seeing the obvious evidence of the red wine somehow made its flavor more noticeable in the dish. I think I could tell the difference between plain risotto cooked with and without white wine, but I still don’t specifically notice the wine’s flavor when I’m eating the dish.

I don’t mean to say that the red wine is overpowering or alcoholic or anything negative at all. But it’s lovely pinkish color reminds you to appreciate this flavor element rather than overlook it.

As for the other flavors – they’re fabulous. I can’t take all the credit; I was inspired by a risotto dish in the March ’08 Cooking Light in an article by Michael Ruhlman on balancing the five flavors (sweet, salty, bitter, sour, umami) in cooking. The bitter arugula is fresh and peppery; the caramelized onions balance with sweetness; the Pecorino Romano (along with the wine) volunteers indispensable umami; the turkey sausage is salty and savory; and the lemon, as always, adds bright acidity.

I would use red wine is many different risotto preparations, but this one is going to be a keeper in my repertoire. Have you tried red wine in risotto (maybe I’m late to the party)? Do you sometimes skip the wine altogether? Let me know in the comment section.

Red Wine Risotto with Sausage, Arugula and Caramelized Onions
Adapted from this recipe in Cooking Light magazine

You must use a wine that tastes good in this dish. I recommend a medium-bodied one that is well-balanced between fruity and earthy flavors (no jammy fruit bombs!). Italian wine would be great. The arugula wilts a lot, so it might look like too much at first – just add as much as looks good to you. Because it’s an aged cheese, Pecorino Romano has an excellent umami quality and mild, milky flavor that I love with this risotto; Parmigiano is more nutty and fruity, but it would also work. The zippy acid hit of the lemon juice is must, so don’t skip it!

Serves 3 as a main course, 4 to 6 as a starter or side

nonstick cooking spray
2 spicy Italian turkey sausage (such as Jennie O brand)
2 tablespoons extra virgin olive oil, divided
1 1/2 tablespoons unsalted butter, divided
1 red onion, halved lengthwise and thinly sliced
Salt and freshly ground pepper to taste
4 cups low-sodium chicken broth
1 or 2 shallots, chopped
3 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry red wine
arugula leaves – 2 or 3 big handfuls from a pre-washed bag
Pecorino Romano cheese for serving
Lemon wedges for serving

Lightly coat a skillet with cooking spray and heat to medium. Crumble the sausage into the skillet, discarding the casing. Stir frequently, breaking up an large pieces, until cooked through. Remove to a bowl and set aside.

Wipe out skillet with a paper towel and reduce heat to low. Add 1 tablespoon of the oil and 1 tablespoon of the butter. When the butter is melted, add the onions and toss well to coat. Season with salt and pepper to taste and cook, stirring occasionally until very soft and sweet, about 15 to 20 minutes. If onions start to brown too quickly, check that the heat is low enough and add a bit of water to moisten skillet. Add onions to the bowl with the sausage.

Meanwhile, heat the chicken broth (do not boil) in a medium saucepan and keep warm over low heat.

In a large saucepan or soup pot, heat 1 tablespoon of olive oil and 1/2 tablespoon of butter over medium-low heat. Add the shallots and cook until soft but not browned. Add the garlic and cook, stirring constantly for 1 minute. Add the rice and stir constantly for 2 to 3 minutes until all the grains are slick and slightly opaque. Add the wine and simmer until almost completely absorbed.

Add two ladles full of broth to the risotto and bring to a simmer. Season with a bit of salt and pepper. Keep the risotto at a steady simmer, stirring continuously until the broth has absorbed almost completely. Add one ladle full of broth, stir until it is nearly absorbed, then add another ladle full. Continue simmering and stirring, adding broth as necessary, for about 20 to 24 minutes or until the rice is creamy and cooked al dente – firm to the bite, but cooked through. When the risotto is 1 or 2 minutes from being finished, add the arugula and stir until just wilted. Add the reserved sausage and onions; stir until just heated through. Remove risotto from heat and serve with shaved Pecorino Romano cheese and lemon wedges.

Roasted Butternut Squash Risotto with Mushrooms and Spinach

Do you have a trademark dish? In other words, a dish you know you’re good at and could make anytime, anywhere, probably without a recipe? I’m willing to bet anyone who likes to cook has at least one dish like this. Risotto is one of mine. The funny thing is, I recently realized that I only have one risotto dish on this blog. And I’ve never even shared one of my very favorite risotto recipes. Sorry about that.

I don’t remember the first risotto I made. I may have still been in high school because I think that’s when my mom starting making risotto. She would make it with sautéed chicken breast and vegetables, but she had to keep all the veggies separate from the rice. Although my sister loved risotto--and she didn’t really have anything against vegetables--she liked her chicken risotto plain. I can picture her spreading it to the edges of her plate so it would cool faster--a delicious, colorless meal.

I’m not a big fan of white rice, except for sushi, or with Indian food…okay maybe I do like white rice. But for me, risotto is in a whole different category. It is so creamy, yet toothsome, and satisfies your belly like regular steamed rice does not. I love this recipe because all the components are favorites of mine, especially the butternut squash. It requires roasting to caramelize it and bring out the sweetness, so this is a great cool weather risotto. No meat here, but it still makes a hearty main dish.

In my previous post for Fava Bean Risotto with Pancetta, I included some step-by-step photos if you’re a risotto newbie. Finally I’ll echo what Nigella Lawson writes in How to Eat, her first cookbook that I was skimming through last night. Risotto is not difficult. It’s actually quite forgiving unless you totally abandon it for extended minutes to risk scorched rice. Think of the stirring as a relaxing, meditative activity, and this could become one of your favorite meals to prepare too. I’ve included tips and detailed instructions in the recipe, so I won’t go on.

So, what are your trademark dishes? Let’s discuss in the comments.


Roasted Butternut Squash Risotto with Mushrooms
I like to use Arborio rice from Italy for risotto. I’ve tried domestic brands of risotto rice, but they never seem as creamy as the Italian brands. This is a fairly light risotto--you'll see recipe that have you finish the rice with butter or cream or more cheese, but I don't find it necessary. You can make this vegetarian by replacing the chicken broth with vegetable broth. If your grocery store sells peeled and chopped butternut squash, it might be worth the extra cost. It’s a bit of a hassle to peel yourself, so if your husband is sick of doing it for you this is a great option.

3 cups butternut squash, peeled and cut into half-inch pieces
2 1/2 tbs. olive oil, divided
coarse salt and freshly ground black pepper to taste
1/2 tsp. dried thyme or rosemary
1 lb. Portobello mushrooms, sliced and cut into 1 1/2-inch pieces
4 cups low-sodium chicken broth
1 tbs. unsalted butter, divided
1 large shallot, chopped (or 1 small onion)
2 garlic cloves, chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
6 to 8 oz. spinach leaves
Fresh thyme leaves and/or chopped parsley (optional)
Parmigiano-Reggiano, for serving

Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray. On the baking sheet, toss the butternut squash with about 1 tablespoon of olive oil, salt and pepper and dried thyme. Roast until tender and lightly browned, about 15 minutes.

Meanwhile, heat 1/2 tbs. olive oil and 1/2 tbs. butter in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook until their water nearly evaporates, about 5 minutes. Reduce heat to low and continue cooking until tender, about 3 more minutes. Set aside.

Heat the chicken broth (it does not have to boil) in a medium saucepan and keep warm over low heat.

In a large saucepan or soup pot, heat 1 tablespoon of olive oil and 1/2 tablespoon of butter over medium-low heat. Add the shallot and cook until soft but not browned. Add the garlic and cook, stirring constantly for 1 minute. Add the rice and stir constantly for 2 to 3 minutes until all the grains are slick and slightly opaque. Add the wine and simmer until almost completely absorbed.

Add two ladles full of broth to the risotto and bring to a simmer. Season with a bit of salt and pepper. Keep the risotto at a steady simmer, stirring continuously until the broth has evaporated almost completely. Add one ladle full of broth, stir until it is nearly evaporated, then add another ladle full. Continue simmering and stirring, adding broth as necessary, for about 22-24 minutes or until the rice is creamy and cooked through, but still firm to the bite. When the risotto is on its last ladle full of broth, add the spinach (I try to use as much as I can fit, but use the amount that looks right to you, remembering that the volume reduces considerably.). Stir until spinach is just wilted. Add the roasted squash and portobellos. Add the fresh herbs if using. Serve immediately, passing Parmigiano-Reggiano at the table. Check the seasoning and add more salt and pepper to taste.

You may not use all the broth. If you run out of broth, just use hot water to finish the risotto. It’s not absolutely necessary to stir for 22 minutes straight, but you don’t want to put down your spoon for too long or leave the risotto unattended and risk scorching.

Here are some more creative risottos from food blogs I read:

1) Meyer Lemon Risotto made with barley from 101 Cookbooks--I've been wanting to try risotto with different grains--love this!

2) Tomato Risotto with Fennel Seeds from Lucullian Delights--the fennel seeds made this simple dish so interesting.

3) Risotto with Beets from La Tartine Gourmande - Stunning--just look! And what an appealing mix of flavor and texture.

4) Gorgonzola, Rocket and Pear Risotto from The Passionate Cook - I love blue cheese with pears and we are crazy about rocket (or arugula if you don't live across the pond). Also check out the link's to Johanna's other seasonal risotto dishes, including one with chestnuts!

Lobster Fettucine with Shiitakes and Sherry Butter Sauce

My husband and I live in a condo with a fairly small, but efficiently designed, kitchen. When we moved in, everything was new and complete with granite countertops, stainless steel appliances and blush-colored wood cabinets. The thing I like best about our kitchen is the open wall with a bar-style counter that lets in light from our huge living room window.

Sometimes, when I’m cooking something simple, Mike will sit on a stool on the other side of the counter and chat with me, usually with a beer in hand. If a recipe only requires one cook, I’m happy to be doing the work--it’s tremendously relaxing and pleasurable. But recently, I learned that I like it almost as much when I’m the one sitting on the other side of that counter.

This Lobster Fettucine was our Christmas Eve dinner. I really can’t remember why, but we decided Mike would do the cooking on this go-round. I don’t mean to make it sound like he never helps in the kitchen. In fact, he’s a great cook with or without me, he makes the best runny eggs over easy, and he really likes cooking for me. I’m sure he’d like it even more if I didn’t always want to get my fingers into everything.


This is one luxurious pasta dish--chunks of fresh lobster meat, mild shiitake mushrooms and peppery arugula are folded into a Sherry butter sauce and tossed with firm whole wheat fettucine. One person can spend about 45 minutes in the kitchen (less if you cook the lobster tails a few hours ahead of time) and make this impressive dish without breaking a sweat. Actually, I don’t know if Mike broke a sweat, but he did a gorgeous job with the recipe.

I flagged it in the 2006 holiday issue of Bon Appetit and came across it again this year when I was making lists in early December of things I wanted to cook throughout the holidays. I like the addition of Sherry to add a boozy bite of juicy red fruit, instead of the usual lemon and butter lobster accompaniments. Slightly bitter arugula didn’t quite fit with lobster in my head, but we love the stuff and figured it just might work. All the flavors are perfect together, and the sweet, tender lobster is not overshadowed in the least by the other strong flavors--butter has the power to unite all things.

I thought this was ideal holiday food, but it may be even more appropriate for that other holiday right around the corner--Valentine’s Day. This recipe is perfect for two, but it should double nicely. It looked like fun to make, but watching the proceedings, glass of wine in hand, could be even more fun.

Lobster Fettucine with Shiitakes and Sherry Butter Sauce
Adapted from Bon Appetit, December 2006--The original recipe appeared in the "Readers' Favorite Restaurant Recipes" section and doesn't seem to be available on the website.

This dish is so simple that really good ingredients are key. If you keep Marsala on hand rather than Sherry, you can substitute it in this dish (the original version calls for Marsala which is made in Italy; Sherry comes from Spain). Do not (ever!) use “cooking” wine, but rather something you could actually drink. Wine shops sell good Sherry or Marsala for around $10 or less. We use a medium dry Amontillado Sherry. These fortified wines are wonderful to have on hand for making pan sauces or glazes. Once you have some in your pantry, you will find many uses for it!

Serves 2

2 medium lobster tails
5-6 oz. fettucine (we like Bionaturae’s whole wheat fettucine available at Whole Foods markets)
Sea salt and freshly ground black pepper to taste
4 tbs. unsalted butter
6 oz. shiitake mushrooms, stems removed, sliced
3/4 cup dry sherry
3 cups arugula leaves (about 3 good handfuls)

Cook lobster tails in a large pot of boiling water for 10 minutes. Cool, then remove meat from shell and cut into bite size pieces. Lobster meat may be slightly undercooked; it will finish in the skillet.

Meanwhile, bring a large pot of water to the boil, salt generously and cook the fettucine according to package directions.

Melt one tablespoon butter in a large skillet over medium to medium-high heat. Add the shiitakes, season with salt and pepper to taste and cook until tender, stirring often, about 5 minutes. Add Sherry, reduce heat and simmer until reduced by half, about 3 minutes. Whisk in remaining butter, one tablespoon at a time. Stir in lobster and any accumulated juices until heated, about 1 minute. Add pasta and toss well. Add arugula and toss until slightly wilted, about 1 minute. Season with salt and pepper. Serve immediately.

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Turkey Lasagna with Eggplant and Spinach

Do you think there's a proper way to layer a lasagna? Like if you put the ricotta on before the meat, you've screwed it up? I don't think so. I plan out my layers before I start assembling to create optimum enjoyment of the flavors and textures of the ingredients. But as long as it makes you happy, I think the way you layer is a matter of personal style.

The lasagnas I ate as a kid did not have much variation. There was noodle, red sauce, meat and cheese--and the meat and cheese layers were repeated at least twice. A while ago, I figured out that I don't like that. I like to stuff my lasagna with vegetables, but I want meat too so it's more substantial and doesn't rely on wild amounts of cheese for protein. I use only a moderate amount of meat--about three quarters of a pound--so I put it in a single layer. I do just one layer of vegetables too so I can taste them, and the finished product has distinct components.

This lasagna is my best, and that's why I've waited until now to post a lasagna recipe on the blog. I think turkey has a milder flavor that goes better with vegetables than beef does. The thick slices of roasted eggplant are utterly delicious, and one of my favorite vegetables in any context.

One last thing: Try this homemade sauce! You'll be amazed that a minimal effort on your part yields something with so much home-cooked, deep flavor. You'll never want to use a jar again, and it makes a lasagna (already a bit of a project, I have to admit) that much more special. But put this together on the weekend, and unless you're feeding a crowd, you'll have leftovers that only taste better the next day.

Turkey Lasagna with Eggplant and Spinach
Make the sauce first, early in the day, or a day in advance if that works best for you. Then it is just a matter of prepping the other components—vegetables, meat, and ricotta—and assembling the dish. I love whole wheat lasagna noodles and think they go especially well with veggie lasagnas. Try Gia Russa brand (I find it in the grocery store).

1 large or 2 small to medium eggplant, stem end trimmed, sliced lengthwise 1/2-inch thick (better to have extra eggplant than not enough here)
olive oil
coarse salt and ground black pepper
12-14 oz. baby spinach leaves
3/4 lb. lean ground turkey
red chile flakes, to taste
15 oz. container ricotta cheese
2 eggs, lightly beaten
pinch ground nutmeg
1/8 tsp. each dried basil and oregano
Easy Tomato Sauce (recipe follows)
1 package “no boil” lasagna noodles
8 oz. mozzarella cheese, grated (I like Sorrento brand)
16-20 fresh basil leaves
Parmigiano-Reggiano cheese, for serving

1) Prepare the vegetables: Preheat the oven to 350 degrees. Using a pastry or grilling brush, coat a large baking sheet with olive oil and arrange the eggplant on the sheet in a single layer (use two baking sheets if necessary). Lightly brush the tops of the eggplant slices with olive oil and sprinkle with salt and pepper. Roast 10-15 minutes, or until eggplant slices are soft and lightly browned. Set aside. Adjust oven temperature to 400 degrees.

Meanwhile, heat a teaspoon of olive oil in a large skillet over medium-low heat. Add a few handfuls of the spinach, season with salt and pepper and cook, turning constantly, about 3-4 minutes. Place cooked spinach in a colander. Repeat with remaining spinach. Gently press the spinach in the colander to release as much liquid as possible. Set aside.

2) Cook the turkey: Heat the same large skillet to medium-high. Add the ground turkey, breaking it up as it cooks. Season with salt, pepper and chile flakes. When turkey is cooked through, remove the skillet from the heat and set aside.

3) Prepare the ricotta: In a bowl, mix the ricotta and the eggs. Season with salt, pepper, nutmeg, basil and oregano.

4) Assemble lasagna: Coat the bottom and sides of a 9 x 13 baking dish with cooking spray. Cover the bottom of the dish with a light layer of tomato sauce. Cover with four lasagna noodles. It is okay that the noodles do not fit all the way to the edges of the dish. They expand during baking. Top with half the ricotta mixture, all of the turkey, and one-third of the mozzarella. Cover with a layer of tomato sauce and a layer of noodles. Top with the rest of the ricotta, all the eggplant, and all the spinach. Cover with 1/3 mozzarella cheese and another layer of sauce. Lay the basil leaves evenly over the sauce and top with a final layer of noodles. Cover the noodles with more sauce and the rest of the mozzarella.

Cover with foil and bake for 45 minutes at 400 degrees. As soon as you take the lasagna out of the oven, remove the foil and grate some Parmigiano-Reggiano over the top. Let the lasagna rest for about 15 minutes. Cut into 8 pieces and serve.

Here is a quick reference for layering the lasagna:

Sauce
Noodles
Ricotta
Turkey (all)
Mozzarella
Sauce
Noodles
Ricotta
Eggplant
Spinach
Mozzarella
Sauce
Basil
Noodles
Sauce
Mozzarella
Parmigiano (after baking)

Easy Tomato Sauce
You may think one of the nice jars of store-bought sauce is just as good, but it’s not. Go for the convenience if you have to, but if you’ve got the time, this stuff is so delicious and hardly any work at all. It makes your house smell so incredible that you will want to make it all the time. Do not skip the wine; it add great depth of flavor.

Makes about 3 cups (for one lasagna and a bit left over); double the recipe if desired.

1 tbs. olive oil
1/2 cup chopped carrots
1/3 cup chopped celery
1 medium yellow or white onion, chopped
Coarse salt and ground black pepper
3 cloves garlic, minced
1/2 cup dry red wine (an Italian red like Sangiovese is the best)
28-oz. can whole tomatoes (buy a brand imported from Italy; San Marzano tomatoes are the best, and most grocery stores have them)
2 dried bay leaves
1 tsp. sugar

Add the olive oil to a large soup pot or Dutch oven and heat to medium. Add the carrots, celery and onion. Season with salt and pepper and cook, stirring often, until soft and lightly browned. Add the garlic and stir as you cook for 1 minute. Add the wine and cook until just a little bit of the liquid is left, about 2 minutes. Add the tomatoes with their juice and the bay leaves.

Turn the heat to medium-high and bring to a simmer, stirring every so often. Reduce the heat to low, maintaining a simmer, but keeping the sauce from flying out of the pot. Simmer uncovered for 1 hours, stirring occasionally. Add sugar. Taste and season with salt and pepper according to your taste. If you still think the sauce is very acidic, add 1/2 teaspoon of sugar. I found that 1 teaspoon made enough difference to round out the acidity, but taste for yourself.

Remove the bay leaves, let the sauce cool, and puree in batches in a blender. Or use a hand blender and puree right in the pot.

And Bonus! As if this post wasn't long enough...more fabulous, creative lasagna recipes from around the blogosphere:

1) Bea's gorgeous (as always) Untraditional Green Lasagna from La Tartine Gourmande
2) Polenta Lasagna with Portabellas and Kale from Fat Free Vegan Kitchen--I love polenta, I love mushrooms, I love kale--this looks awesome!
3) My Mother's Lasagna from Cream Puffs in Venice--When Ivonne writes about lasagna, you pay attention!
4) Spinach and Chicken Lasagna from What's For Lunch Honey--You have to see these layers--that is one gorgeous and substantial lasagna!
5) A beautiful and indulgent Vegetarian Lasagna from The Passionate Cook, complete with bechamel sauce.
6) Kevin's Basic Lasagna from Seriously Good uses Italian sausage, is fast to prepare and--I'm just guessing here--tastes anything but basic.

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Technorati Tags: recipes, italian, turkey, eggplant, Main Course

(Healthy!) Stuffed Eggplant

I'm always lamenting that there is no regular farmer's market near my home in Fort Lauderdale. The closest thing is a little gourmet market that sets up on Las Olas Boulevard every Saturday. Hoping to be inspired to cook by fresh, local produce, Mike and I went to check it out one recent Saturday. They bill it as a "farmer's market," but there's not a single farmer in the mix. There are about 6 vendors including a guy giving Eastern-style massages; a gal hawking homemade hummus; some buttery, sugar-laden baked goods; gourmet honey and olive oil; and finally, a produce stall.

This produce stall was proudly advertising their "California peaches" and "Virginia tomatoes." It was one step above what I would find at my supermarket, but local it was not. At least we tried. One thing they did have that I never see in the supermarket were Sicilian eggplants. They are round instead of oblong, kind of like little pumpkins. All it took was this one new, yet familiar food to ignite my creative spark.

Besides ground meat (we used pork), all you need are some basic ingredients to make stuffed eggplant. This dish can involve frying the eggplant and splashing everything with lots of oil, but it's not at all necessary. This version is very healthy, but due to the meaty filling and luscious roasted eggplant, it is a filling meal. Mike and I bought some great-looking trout to cook as well, but we were so satisfied with the stuffed eggplant, we saved the trout for a late Sunday breakfast.

If you can't always buy local produce in your area, where do you get your inspiration? Any ideas for me?

Stuffed Eggplant
This makes a satisfying light meal for two. You can add bread and salad for a complete supper. Just double the recipe if you need to feed more people.

1 large Sicilian eggplant
1/3 lb. ground pork (turkey, beef or lamb would also work)
salt and pepper
1/2 white or yellow onion, chopped
2 cloves garlic, minced
1 large tomato, seeded and chopped
1/8 tsp. dried thyme
1/8 tsp. dried rosemary
1/8 tsp. ground allspice
pinch red pepper flakes
2-3 tbs. panko
2 tbs. grated Parmigiano-Reggiano
Fresh parsley or basil for garnish

Preheat oven to 400 degrees. Trim off the stem and cut the eggplant in half through the stem end. Line a baking sheet with foil, cover nonstick cooking spray and place eggplant halves face down on foil. Roast for 10-15 minutes, or until skin is a bit slack and the flesh side is lightly browned and soft when you poke it with a fork. You don't want the skin to totally lose it's shape, but the flesh must be soft enough to scoop out, so judge the roasting time based on that. Remove from oven. When eggplant is cool enough to handle, use a spoon to scoop out the flesh, leaving a thin layer of flesh inside the skin to help hold its shape. Reserve flesh. Reduce oven temperature to 350 degrees.

Meanwhile, heat a large skillet to medium-high and add the ground pork. Season with salt and pepper and stir, breaking it up as you go, until the meat is cooked through. Remove meat to a paper-towel lined plate to drain any excess fat. Reduce heat to medium and add the onion to the same skillet, cooking until soft and translucent. Add the garlic and cook for 30 seconds to 1 minute. Add the tomato, season with salt and pepper, dried herbs, allspice and pepper flakes. Cook for 2 minutes, then add the eggplant flesh. Cook for an additional 1 to 2 minutes, stirring to combine all the ingredients.

In small bowl, combine the panko and cheese. Season with pepper. Fill the eggplant skins with the pork mixture. You may have some filling left over. Sprinkle the panko mixture all over the top of the stuffing and bake for 15 minutes or until the panko turns golden. Cool for 10 minutes, garnish with fresh herbs, and serve.


Technorati Tags: recipes, eggplant, healthy, italian, Main Course

Sage Ravioli with Brown Butter and Hazelnuts

Looking back through the recipes on this blog, I see so many firsts. From the first time I fried chicken, to my light, buttery gougeres (my first simple marvel of french patisserie), to the first go at ice cream (fig gelato, actually), I've loved expanding my horizons in the kitchen. Today's post is another first for me, but it's so easy, many of you have probably already done it.

Ravioli are simple to make yourself, thanks to fresh wonton wrappers, now available in many grocery stores. I just never got around to taking advantage of this incredibly convenient product. Mike recently discovered them when he made some amazing fried shrimp wonton appetizers. Then we made the amazing Tunisian appetizer, Brik, and once we did that, we knew ravioli had to be the next thing on our list.

If you like making homemade pasta, by all means do it. But for me, that's just one more time-consuming, fussy step that isn't particulary challenging or fun. With wonton wrappers (or eggroll wrappers cut down to size), you can focus on the creative possibilities of homemade ravioli--dreaming up your filling, sauce and special extras that can take this from simple entree to impressive starter, or even surprising dessert (mascarpone ravioli with nutella dipping sauce, perhaps?)

Sage Ravioli with Brown Butter and Hazelnuts
I have always liked the idea of a brown butter sauce for fresh pasta, with frizzled strands of cheese just barely melting into it. I have often seen brown butter paired with sage, and adding the crunch of toasted hazelnuts seemed like a natural addition to me. I like this as an appetizer or small plate, and at least that keeps you from going overboard on the nutty butter sauce. If you've never made brown butter, know that it is temperamental. If it gets darker than a very light brown, it could be burnt--taste it to find out. Once you practice a couple times, you'll know when to whisk it off the heat. There's a useful photo of brown butter here. You will probably have extra filling and extra sauce with this recipe, so make a few extra in case any ravioli get mangled.

Serves 4 (3 raviolis per person)

1/4 cup raw hazelnuts, roughly chopped (or use dry roasted, unsalted nuts)
1 cup ricotta cheese
3 tbs. chopped fresh sage
coarse salt and black pepper
1 egg white
24 wonton wrappers
6 tbs. unsalted butter
Parmigiano-Reggiano, for garnish

Put the hazelnuts in a large skillet (not nonstick) over medium heat, and toast, shaking the pan often, until light brown and fragrant. Remove from skillet and set aside. (You can also toast nuts on a baking sheet in a 300 degree oven until browned, about 10 minutes. Dry roasted nuts do not need to be toasted).

In a small bowl, combine the ricotta and sage. Season with salt and pepper. On a lightly floured work surface (like a baking sheet), lay out 4 wonton wrappers horizontally in the space furthest away from you. Place a tablespoon of filling in the middle of each square. Use your finger to coat the edges of the squares with egg white and press another wonton wrapper over the filling, pressing the edges tightly to seal. Cover this row of four ravioli with a kitchen towel so the dough doesn't dry out. Repeat, doing two more batches of ravioli, covering them with the towel as you go.

Bring a large pot of water to a rolling boil and salt it generously. While you are waiting for the water to boil, make the brown butter. Fill a large bowl with ice water and set it within reach of the cooktop. Add the butter to a small saucepan over medium heat. Swirl the pan occasionally to melt the butter. Once it has melted completely, don't step away. Let the butter cook until it turns a light brown color and there are a few tiny brown specks at the bottom of the pan. It is crucial to stop the cooking as soon as the butter is light brown and smells slightly nutty. Remove the saucepan from the heat and submerge the base in the ice water for about 30 seconds to stop the cooking. Season the butter with salt to taste and set aside.

When the water is boiling, add the raviolis. Cook for 2 to 3 minutes, or until the dough is al dente. You might want to make an extra ravioli or two to test the cooking time if you're unsure. Using a slotted spoon, shake off any water and remove the ravioli to 4 appetizer plates. Immediately drizzle with the brown butter and freshly grated Parmigiano-Reggiano. Sprinkle hazelnuts on top and serve.

Technorati Tags: recipes, hazelnuts, sage, appetizers, ravioli

Whole Wheat Linguine with Roasted Vegetables and Pesto Sauce

In the last posted, I hinted that I had a great new pasta recipe. I might have even called it, “the greatest.” It’s pretty simple—pasta tossed with basil pesto and a rainbow of roasted vegetables. But there’s just something about the way all the elements enhance and complement each other when you put them together. The slow-roasted tomatoes are sweet, the eggplant is incredibly silky, the onions are perfectly caramelized, the zucchini and mushrooms are full of flavor and the garlicky pesto is bright and fresh.

I started preparing this dish early in the day so I could roast the tomatoes at a low oven temperature, but I think you would get comparable results if you turned up the heat and decreased the time. I also spent a good deal of time hanging around the kitchen roasting the batches of vegetables. I don’t mind the waiting—there’s little actual work to do, and roasting is my favorite way to prepare these veggies. I did all this on a Sunday when I didn’t mind a little fussing around.

Make this recipe for you and one lucky person, so you’ll have enough to eat again in the next day or two. I think it may be even better when the veggies and noodles have had a chance to stew in the slick, fragrant pesto sauce, the garlic has mellowed and the flavors have meshed together lusciously.

Here are some other fantastic pasta recipes I've found on other food blogs:

1) Pasta with (VERY) slow roasted tomatoes on A Veggie Venture
2) Lisa's Shrimp and Penne on La Mia Cucina
3) One that I saved way back she posted it: Rigatoni with 5 Lilies and Ricotta Salata on Orangette
4) Egg noodles with zucchini and balsamic vinegar on The Wednesday Chef
5) Fresh pasta with zucchini and sundried tomatoes on What's For Lunch Honey?
6) Bee's grandfather's pasta with thyme-flavored tomato ricotta sauce on La Tartine Gourmande

Whole Wheat Linguine with Roasted Vegetables and Pesto Sauce
Serves 4

Pesto:
1 cup fresh basil leaves
2 generous tbs. toasted pine nuts
2 generous tbs. grated Parmigiano-Reggiano
2-3 tbs. extra virgin olive oil
2 medium cloves garlic
salt and pepper to taste
pasta cooking water, to thin to desired consistency

Combine the basil, pine nuts, cheese, olive oil and garlic in a blender and puree. Season with salt and pepper. Add small amounts of the pasta cooking water and continue to blend until you have a thick, but pourable consistency.

Pasta:
10-12 roma tomatoes, halved and cored
olive oil
Salt and ground black pepper
1 large eggplant, cut into 1-inch chunks
8 oz. Portobello mushroom caps, cut into chunks
4 small zucchini, cut into chunks
1 large red onion, layers separated and cut into 1-inch chunks
¾ lb. whole wheat linguine (I like Whole Foods’ 365 brand)


Preheat the oven to 275 degrees. Place the tomato halves cut side up on a baking sheet coated with cooking spray. Drizzle some olive oil over the top and season with salt and pepper. Roast for about 3 hours or until tomatoes are very soft and at least half their original volume. If you have less time, increase the temperature. If you have more, let them cook until they are as sweet and chewy as you want. It will be good either way, but I have the feeling that slow roasting provides the sweetest result. Remove from the oven, set aside until cool and cut in half lengthwise.

Increase oven temperature to 400 degrees. Toss the other vegetables with a little oil, season with salt and pepper and spread them out on baking sheets coated with cooking spray. Roast until browned and tender, tossing once during cooking. Keep in mind that the vegetables will finish cooking at different times, and remove them from the oven accordingly.

Meanwhile, make the pesto and cook the pasta. Reserve about ½ cup of the pasta water, just before draining. Add a little at a time to the pesto until it has a thick, but pourable consistency.

Drain the pasta and return it to the pasta pot. Add the roasted vegetables and toss gently. Add the pesto and toss to coat. At this point, you may want to add a bit of pasta water to moisten the vegetable and loosen the sauce a bit more, but it’s your call. Take it slow and stop when things look good to you.

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Technorati Tags: recipes, pasta, healthy, vegetarian, Main Course

Stuffed Shells Florentine with Roasted Red Pepper Sauce

I rarely cook simple Italian-American food. Tomato sauce doesn’t thrill me (though it’s a great way to get your lycopene!), and the lack of green things in a dish of even the best baked penne leaves me cold. I love pasta dishes that are heavy on vegetables like swiss chard, mushrooms and caramelized onions, or legumes like chickpeas. My favorite pastas involve no red sauce at all, like spaghetti alla carbonara (possibly with arugula tossed in) or my favorite, pasta puttanesca. My lasagna’s got to have at least one vegetable in it, and whole wheat noodles are almost always my first choice.

My way isn’t necessarily better; it’s just my preference. And if you load your spaghetti down with veggies, it feels like you’re eating twice as much. Everything I’ve just written should be sufficient evidence to show that these Stuffed Shells Florentine are quite an about-face for me. Thank goodness I’m not too set in my ways. Making and eating them was an absolute pleasure.

The Roasted Red Pepper Sauce follows the usual method for making marina sauce, but the freshly roasted peppers and a few anchovy fillets give the red sauce an unexpected twist and an extra layer of flavor. Assembling stuffed shells is not too fussy a proposition for relaxing weekend cooking. Of course, I had to get a green vegetable in there somewhere, and the spinach stuffing only serves to make these more delicious and visually alluring (if you aren’t a spinach lover, you might disagree).

If you have one of those days when you don’t know what to cook, or nothing sounds good to you, try going out of your comfort zone. Stuffed shells are hardly an exotic food, but I rarely make that kind of dish in my own kitchen. What kinds of things do you rarely make?

Stuffed Shells Florentine
I glanced over a couple recipes for guidance, then put this together myself.

Serves 4 (this recipe is easy to double)

Salt and pepper, to taste
About half a pound large shell pasta (you will need 16 good shells)
1 tbs. olive oil
¼ c. finely chopped onion or shallot
3 cloves garlic, minced
3 cups spinach leaves, roughly chopped
1 ¼ c. ricotta cheese
pinch of nutmeg
1 egg white
¼ c. grated Parmigiano-Reggiano, plus more for garnish
1 to 1 ½ c. Roasted Red Pepper Sauce (or your red sauce of choice)

Preheat oven to 450 degrees. Bring a large pot of water to a boil. Season generously with salt and cook shells according to package directions. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion or shallot and cook for 3-4 minutes, or until soft and translucent. Add the garlic and cook for an additional 30 seconds to one minute. Add the spinach, season with salt and pepper and cook until all the leaves are soft and wilted, about 2 to 3 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, nutmeg, egg white and Parmigiano. Season with pepper and bit of salt (the cheese already provides some salt). Stir in the spinach mixture.

Coat the bottom of an 8x8 or similar size baking dish with a thin layer of sauce. Fill 16 shells with the ricotta mixture and nestle them into the baking dish. Spoon an ample amount of sauce over the top of the shells. Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle some Parmigiano over the top and bake uncovered for 5 more minutes, or until the cheese is melted (I skipped the extra cheese, but still baked it uncovered for 5 minutes). Let the shells rest for 5 minutes before serving.

Roasted Red Pepper Sauce
Adapted from 50 Great Pasta Sauces by Pamela Sheldon Johns
If you want to make this sauce vegetarian, leave out the anchovies.

Makes about 3 cups

2 large red bell peppers
2 tbs. olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
salt and pepper, to taste
5 anchovy fillets from a jar or can
2 c. chicken broth
1-28 oz. can whole tomatoes (use a brand imported from Italy, if possible)
¼ c. chopped fresh parsley

Roast the bell peppers under your broiler or directly on the burner of a gas stovetop until skins are completely black. Cool, then peel off the skins. Remove the stems and seeds, chop the peppers and set aside until you are ready to make the sauce. This may be done up to one day ahead.

In a large saucepan, heat the oil over medium heat. Add the onion, season with salt and pepper and cook until lightly browned, about 6-8 minutes. Add the garlic and cook for an additional minute. Add the anchovies and stir to combine. Add the chicken broth, tomatoes and their juice, the chopped roasted peppers, and the parsley. Turn up the heat and bring to a boil, then reduce the heat and simmer the sauce for 30 minutes.

Use a hand blender to puree the sauce, or do it in batches in a blender. Taste for seasoning and add more salt and pepper, if desired. The sauce may be made and refrigerated up to 3 days ahead.

Technorati Tags: recipes, Italian, Main Course, vegetarian

Crisp Polenta Triangles with Sherry-Garlic Sausage Saute

I use polenta as a smooth, creamy bed for a huge variety of foods. I love the soft texture of the cornmeal that soaks up all the juices on the plate and fills your stomach with warmth. So, why would I cook polenta any other way?

Try these polenta triangles once, and you'll understand. I definitely did. Pan-fried for a few minutes on each side in a shallow pool of very hot olive oil, the polenta develops an irresistibly crisp golden crust. They are still soft and tender on the inside, but hold together so you can eat them like crostini with fresh tomato-basil salsa or a hot saute of onions, garlic, tomatoes and spicy turkey sausage cooked with sherry.

It may look deceptively basic, but this is an amazing sausage dish. Taking your time to brown the sausage and simmering it in the tomato-sherry sauce brings out intense flavor that is the perfect balance of meat, wine and garlic. Mike created this dish and often uses it as a sandwich filling. But, over our golden polenta triangles, it made me want to light some candles and pretend we were in a homey little Italian restaurant... buon appetito!

Crisp Polenta Triangles
You can also use coarse cornmeal cooked according to package directions. The polenta will need at least two hours to cool, so plan accordingly.

2 c. chicken broth or water
1 c. finely ground cornmeal or instant polenta
¼ c. milk
salt and pepper to taste
olive oil, as needed

Bring the broth or water to a boil in a medium saucepan. Stirring constantly with a whisk, add the polenta in a slow but steady stream. It will thicken almost immediately, so just keep whisking until the cornmeal is blended and smooth. As soon as you have added the cornmeal, turn the heat to low. The hot cornmeal may spurt up at you as it boils, so stand back. Cook over low heat just until the polenta is smooth and thick, about 1 minute. Whisk in the milk, season with salt and pepper and remove from heat.

Coat a shallow baking dish (I used an 8 x 8) with cooking spray and pour the polenta into the dish, spreading it out to form an even layer. Cover and refrigerate until cool and very firm, at least 2 hours.

Cut the polenta into triangles and remove them from the dish.

Add enough olive oil to completely coat the bottom of a large, heavy skillet and heat to medium. Add as many polenta triangles as you can without crowding the pan and cook for 2-3 minutes on each side or until golden. Add more salt and pepper if you like.

Turkey Sausage in Sherry and Garlic
Serves 4

1 tbs. olive oil
1 onion, sliced into half moons
salt and pepper
3 links hot turkey sausage
3 cloves garlic, minced
¼ c. dry sherry (not cooking wine)
1-14 oz. can diced tomatoes with Italian seasoning

Heat the oil in a large skillet over medium-high. Add the onions and sauté until soft, about 4 minutes. Push the onions to the edge of the pan and add the sausage links. Sear the sausage for 3-4 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the sherry, then add the can of tomatoes with their juice. Adjust heat so the liquid is at a simmer and cook for 10-15 minutes or until the sausages are cooked through and the sauce is well-thickened.

Remove sausage links from skillet and slice on the diagonal. Return to skillet to coat with sauce and serve.

Technorati Tags: recipes, Italian, turkey, Main Course

Toasted Pasta with Duck Leg Guazzetto

Sometimes I just want to hunker down and spend some quality time in the kitchen. Occasionally this means baking or setting up a big pot of something wonderful to simmer away on my stove top all afternoon. Sometimes it means I’m up for a challenge; it means I want to tackle something I have never tried before or a recipe with multiple steps that can span a whole weekend. If you are in this kind of mood, make this duck guazzetto, created by Lidia Bastianich. Rich duck, dried porcinis, tomato paste and aromatic spices create an intensely flavorful, silky sauce as the long, slow braise transforms the meat to fall-off-the-bone tender.

A close-up of the finished guazzetto.

Luckily, I have been fawning over the Italy-themed January issue of Gourmet for a couple weeks now, and I decided by Thursday that we (it’s always nicer to face a challenge as “we” instead of “I”) were going to make our own Istrian feast complete with aforementioned duck legs and homemade toasted pasta. Mike was whole-heartedly on board with the toasted pasta, but thought the duck guazzetto (the Istrian term for a braise) might pose a challenge. I was certain that the guazzetto would be utterly glorious, and the recipe did come off without a hitch. Planning ahead was a factor, however, as I had to visit the butcher a day ahead to buy some beautiful frozen duck legs. These folks are not open on Sundays, and I needed the extra day to let the meat defrost in the refrigerator.

To make it easy on ourselves, we made and toasted the pasta one day ahead, as well. It truly came together easily, with rolling out the dough being the only mildly tedious part (that’s where the “we” came in).

Everything about this meal was heavenly. If we paid a lot for this dish in an Italian restaurant, we would have been more than happy. I wouldn’t recommend trying to put it all together in a single day, but if you want to spend a weekend making something really special, you will not be sorry with this one. Toasting the pasta in the oven gives it a nutty flavor, but the real treat is the rustic texture of these noodles. Hand-rolling, baking and breaking the dried dough into pieces creates uneven shapes that make every bite delicious in a slightly different way.

Do not forget to top the guazzetto with some good cheese. We also added our own special touch with some Bahamian sea salt that a friend gave me. Like the pasta, this very freshly harvested salt has an uneven grain and tastes like the warm ocean water of the Bahamas, only sweeter. As the pasta and guazzetto were not too heavily salted, we decided to try this salt, adding yet another incredible flavor note in the dish. If you don’t have a lovely person to bring you salt from the Bahamas, there are lots of different sea salts to experiment with.

Sometimes weekend projects don’t live up to expectations, but this one paid back our efforts in every bite. We gave ourselves all the time we needed to actually enjoy the cooking process, and none of it was terribly challenging after all.

Roll each piece of dough into a thin rectangle...

bake until golden...

and break into pieces before boiling.

Duck Leg Guazzetto
Adapted from Gourmet; Originally published in Lidia’s Family Table by Lidia Bastianich
As in the magazine, we made the rustic toasted pasta to serve with this richly flavored braised duck. If you are not up for doing homemade pasta, I think this would be wonderful over polenta; a large, flat noodle like tagliatelle; or lasagna noodles broken into smaller pieces before boiling.

Serves 4 generously

2 c. boiling water
½ oz. dried porcini mushrooms
3 lb. fresh or frozen duck legs (not confit; about 4 legs)
2 tbs. extra-virgin olive oil
¼ tsp. salt
1 medium onion, chopped
2 tbs. tomato paste
1 c. dry white wine
3 c. reduced-sodium chicken broth
1 ½ California bay leaves, or 3 Turkish
1 (5-inch) sprig fresh rosemary
5 whole cloves
toasted pasta (see recipe below)
Freshly grated Parmigiano-Reggiano for serving

Pour boiling water over dried porcini in a bowl and let stand for 15 to 20 minutes, or until softened. Pour the contents of the bowl through a fine mesh sieve lined with a slightly dampened paper towel into another bowl, reserving the soaking liquid. Rinse the mushrooms to remove any grit, chop into small pieces and set aside.

Trim the duck. Remove any excess fat and about 2/3 of the skin from each thigh leaving a two inch strip of skin down the center. Leave the drumstick skin intact. Pat duck dry with a paper towel.

Heat 2 tbs. oil in a large, heavy pot over medium heat. Sear the duck, in two batches if necessary, so you do not overcrowd the pot. Cook until lightly browned on both sides. If the oil starts to splatter, partially cover the pot and use tongs to carefully turn the legs. Remove legs to a plate, sprinkle with coarse salt and set aside.

Add onion to pot and cook, stirring occasionally, until softened, about 5 to 8 minutes. Season lightly with a pinch of salt and ground pepper. Add the porcini mushrooms and tomato paste, and cook, stirring, for 2 minutes. Add the wine and return all the duck legs to the pot along with any juices that accumulated on the plate. Raise heat to bring to a boil, then lower heat and cook uncovered for about 5 minutes to reduce the wine. Add chicken broth, reserved mushroom-soaking liquid, bay leaves rosemary and cloves and bring to a boil. Cover pot and reduce heat to low. Gently simmer, covered, 1 hour, turned duck legs once halfway through.
Reposition lide to partially cover and continue to simmer for 30 minutes. Turn duck legs again, remove lid and simmer for an additional 30 minutes, until meat is very tender and sauce is thickened. Remove duck legs from pot and set on a cutting board. Allow sauce to continue simmering for 15 to 30 minutes or until you are left with about 3 cups of rich, slightly thick sauce. Remove rosemary sprig, bay leaves and cloves from the sauce and skim off any fat. Cover and keep warm over low heat. When duck is cool enough to handle, remove skin and fat and tear the meat into bite size pieces. Discard the skin and fat and return the meat to the pot. Keep covered over low heat until pasta is ready.

Toasted Pasta
Adapted from Gourmet

Serves 4 generously

2 to 2 ½ c. all-purpose flour, plus more for rolling
2 large eggs, lightly beaten
2 ½ tbs. extra-virgin olive oil
4 ½ tbs. ice water, plus more if needed

Add 2 c. flour to a food processor and process for a few seconds to aerate. Whisk the eggs, oil and ice water together in a liquid measuring cup or bowl that pours easily. With the processor running pour the egg mixture through the feed tube and process until a slightly sticky dough forms and gather on the blade, about 30 to 40 seconds. Feel the dough. If it is a bit too sticky to handle, add more flour, a scant tbs. at a time and process until you can handle it. If dough is hard and dry, add more ice water. Turn dough out onto a lightly floured surface and knead for 1 to 2 minutes, until smooth and elastic. Press dough into a disk, wrap in plastic wrap and let stand at room temperture for 30 minutes.

Preheat oven to 300 degrees and line 2 large (about 17 x 13) baking sheets with parchment paper. Unwrap dough and cut into four equal pieces. Put one piece on a lightly floured surface and cover the rest. Flour a rolling pin and roll the dough out as thinly and evenly as possible into a large rectangle about the size of your baking sheet. Keep the dough moving as you roll and add more flour to your work surface so dough does not stick. Transfer dough to lined baking sheet and repeat with the next piece of dough. Bake the first two sheets, rotating their positions occasionally, for about 15 minutes. Turn the baked pasta sheets over and continue baking until completely dry and golden, about 15 minutes more. Bubbles may form on the pasta during baking, but don’t worry; they add to the textural variation that makes this so delicious. Transfer pasta to cooling racks and let them sit out to continue drying for at least 2 hours and up to 24 hours. Roll the next two pieces of dough, bake, and cool in the same manner.

Bring a large pot of water to a rapid boil over high heat. Season with salt. Break the sheets of pasta into large, irregular pieces, about 2 to 3 inches each. Add to pot and cook for 2 to 4 minutes, depending on thickness, until al dente. Drain in a colander and serve immediately topped with duck guazzetto and freshly grated Parmigiano-Reggiano, and sea salt, if desired.

We also made this easy Italian salad from Gourmet. It is thinly sliced celery hearts and mushrooms, dressed with lemon and olive oil, and topped with salt, pepper and shavings of Parmigiano-Reggiano. Slicing the mushrooms as thinly as possible and adding the dressing transforms them.

Technorati Tags: recipes, Italian, duck, Main Course

Big Italian Meatballs with Creamy Polenta

If you hear the word, "meatballs," and immediately think, "spaghetti with...," you need to keep reading.

Forget about fussy little meatballs that take ages to roll and fry. If you want spaghetti, try a Bolognese. The next time you want meatballs, try this recipe. You form them into roughly two-inch patties, so a serving is about 2 meatballs per person. A quick sear in a skillet creates a wonderfully crusty exterior. Then they are smothered in a simple mushroom-tomato sauce and baked so they stay moist within.

The polenta can come together at the last minute, as you take the meatballs out of the oven. Finely ground (not stone ground) cornmeal cooks instantly. You could also use one of the imported Italian products labeled "instant polenta." I like these products, but they are not as smooth as the finely ground cornmeal. It depends on your preference. Make sure you spoon some of the juice from the meatballs over the polenta before serving. Eat this once and you'll never think of meatballs any other way.

Big Italian Meatballs with Creamy Polenta
The idea behind this recipe comes from Tyler Florence, but I have adapted and simplified it down to its delicious fundamentals.
Serves 4-6

3 lb. ground beef sirloin (or a combination of ground beef and pork)
2 tbs. Worchestershire sauce
2-3 garlic cloves, minced
3 eggs
½ c. dried bread crumbs with Italian seasoning
handful of chopped parsley, divided
handful of chopped basil, divided
coarse salt and freshly ground pepper
olive oil
8 oz. mushrooms, sliced
1-28oz. can diced tomatoes with Italian seasoning

Preheat oven to 350 degrees. In a large bowl, combine the ground meat, Worchestershire sauce, garlic, eggs and bread crumbs. Reserve about 2 tablespoons each of the parsley and basil and add the remaining herbs to the bowl. Season the meat mixture with salt and pepper and blend everything together gently with your hands. Form the meat mixture into 10-12 large meatballs, about 2 inches in diameter. Shape them more like hockey pucks than tennis balls. Set the meatballs on a large platter.

Meanwhile, heat 1 tbs. of olive oil in a skillet over medium heat. Add the mushrooms, season with salt and pepper and cooking, stirring often until golden. Add the can of tomatoes and simmer for 5 minutes. Remove from heat and set aside.

Coat a large skillet with a thin layer of olive oil and heat it to medium-high. Add about half the meatballs to the skillet, leaving about 1 inch of space between them. Cook until the bottoms are browned, then flip and brown the reverse side. Remove the meatballs to a large baking dish (I used 9 x 13) baking dish and repeat with the remaining meatballs. Pour the mushroom-tomato mixture over the meatballs and bake for 25 to 35 minutes, or until cooked through. Garnish with reserved parsley and basil and serve immediately over creamy polenta.

Creamy Polenta
Adapted from Tyler Florence

4 c. low-sodium chicken broth
1 ½ c. finely ground cornmeal
¼ c. half and half or milk
1 tbs. unsalted butter
salt to taste

In a medium saucepan, bring the chicken broth to a full boil. Turn the heat to low and start stirring the broth with a wire whisk. Gradually add the cornmeal as you constantly whisk. Keep whisking until the mixture is smooth and thickened, about 1 minute. Whisk in the half and half and butter. If your polenta thickens too quickly, whisk in hot water to thin it out. It can cook alarmingly fast, but it is forgiving and will still taste great if it is a little lumpy. Season to taste and serve immediately.

Technorati Tags: recipes, Italian, Main Course