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Tag: thyme

Pork Ragu Lasagna with Pesto Bechamel

October 16, 2018

Pork Ragu and Pesto Bechamel Lasagna

Pork Ragu

  • 1 pound ground pork
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 tablespoons tomato paste
  • 3 cups fresh tomato sauce
  • Salt

Heat the olive oil in a medium saucepan. Add the pork and cook on high heat and separate the meat with a wooden spoon. Saute for a 3 to 4 minutes on medium high heat. Add the onion, garlic, thyme and rosemary. Saute for 5 to 6 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and cook on medium heat for 20 minutes. Add salt if necessary and turn heat off and keep aside.

Bechamel Sauce

  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 2 cups milk
  • ¼ teaspoon powdered nutmeg
  • 2 teaspoons salt
  • ½ cup fresh or store bought pesto

Heat a medium saucepan and add the flour and butter. Melt the butter on medium high heat. Cook for a minute or two, stirring constantly. Slowly add the milk and whisk to make sure all the lumps are taken out. Bring to a boil and lower the heat to medium. Cook for 5 to 6 minutes. Add the nutmeg and salt. Turn the heat off and keep aside. Add the pesto and mix well.

Lasagna

  • 1 cup shredded Pecorino Romano
  • 12 lasagna sheets (I used no boil pasta)

Preheat oven to 400 degree F.

Line a 9 X 11 glass pan with a quarter cup of béchamel sauce. Cover the bottom and add four pasta sheets. Spread one cup of meat sauce on top. Sprinkle ¼ cup shredded Pecorino. Place another 4 sheets on top. Pour about ¾ cup of béchamel sauce- spreading it all over the pasta. Add another cup of meat sauce. Add ¼ cup of shredded Pecorino. Place another 4 sheets on top and cover with the remaining béchamel sauce. Cover with aluminum foil and bake for 30 minutes. Take the cover off, sprinkle the remaining cheese on top and bake for another 15. Serve hot with salad and garlic bread.

Healthy Shrimp Bisque

October 9, 2018

Shrimp Bisque

  • 12 ounces jumbo shrimp, deveined and shelled
  • 1 tablespoons extra virgin olive oil
  • Salt

Heat a large saucepan with the olive oil. Saute the shrimp on high heat for 30 seconds on each side. Sprinkle salt and take out onto a lined platter. Cut each shrimp into three and keep aside.

  • ¼ cup pancetta, chopped
  • 2 large shallots, chopped
  • 2 large garlic cloves, chopped
  • ½ cup carrots, chopped
  • 3 sprigs fresh thyme
  • ¼ cup tomato paste
  • ¼ cup all-purpose flour
  • ½ cup white wine
  • 1½ cups seafood or shrimp broth
  • 1½ cups low-fat milk
  • Salt
  • ¼ cup half and half
  • Juice of half a lemon

Add the pancetta into the same saucepan and sauté over medium heat for 2 to 3 minutes. Add the shallots, garlic and carrots. Saute for another 2 minutes. Add the thyme and tomato paste and cook for 2 minutes. Add the flour and cook for another 2 to 3 minutes. Add the white wine and scrape off the brown bits from the bottom. Add the broth and milk. Whisk the liquid on high heat and bring to a boil making sure all the lumps are smoothed away. Lower the heat and cook for 10 to 15 minutes. Add the shrimp pieces and cook for 2 to 3 minutes making sure the shrimp is cooked. Add the half and half and turn the heat off. Check for seasonings and add salt if necessary. Add the lemon juice and serve hot with crusty bread.

Shrimp and Sausage Gumbo

October 3, 2018

Gumbo

  • 1 pound jumbo shrimp, cleaned
  • 2 teaspoons bay seasoning
  • Salt
  • 1 pound andouille sausage, casing taken off

Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.

  • ¼ cup extra light olive oil
  • ¼ cup all-purpose flour
  • 1 large yellow onion, chopped
  • 3 garlic cloves, chopped
  • ½ large green pepper, chopped
  • 1 celery stalk, chopped
  • 3 to 4 fresh thyme sprigs
  • 1 bay leaf
  • ½ cup white wine
  • 2 cups tomato sauce
  • 1½ cups chicken broth
  • 2 cups fresh or frozen okra
  • Salt
  • ½ cup parsley, chopped

Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.

Bolognese Sauce with Spaghetti

July 17, 2018

I would highly recommend this recipe for bolognese sauce- it is easy to make and really delicious! The pancetta and sausage flavor it amazing.. definitely worth a try…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh rosemary
  • 2 to 3 sprigs fresh thyme
  • ½ cup pancetta, chopped
  • 1 pound ground beef
  • 2 large Italian sausage links, meat taken out of the casings
  • ½ cup dry white wine
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce
  • 1 cup beef or chicken broth
  • 2 cups whole milk
  • Salt
  • Pepper
  • ½ pound spaghetti, cooked al dente

Heat a heavy saucepan with the olive oil. Add the onion, carrot, celery, rosemary and thyme. Stir and sauté on medium heat for 5 minutes. Add one teaspoon of salt. Add the pancetta and sauté on medium heat till the vegetables are soft and pancetta is crispy. Add the beef and sausage and separate vigorously with the back of a wooden spoon while stirring. Saute for 3 to 4 minutes on medium high heat. Add the white wine and scrape off all the golden brown bits from the bottom. Add the tomato paste and sauté for a minute. Add the tomato sauce, broth and milk. Bring to a boil and simmer on medium low heat with lid on for 2 hours. Stir every 15 minutes or so to check the consistency. Once the consistency is according to taste, check for seasonings and serve with spaghetti.

Herbed Ricotta and Potato Gnocchi

July 15, 2018

This is my first try at making gnocchi at home. I am not a big fan of the potato variety.. so I decided to make them with ricotta and potato. I also added herbs and some Romano cheese. The result was absolutely delicious. I paired it with a simple marinara sauce….The trick to fluffy gnocchi is not over mixing and over kneading the dough…

  • 1 one pound russet potato
  • ½ cup whole milk ricotta cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon fresh ground nutmeg
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh chives
  • 1 egg, beaten
  • ½ cup freshly ground Pecorino Romano
  • 1 cup plus more flour

Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.

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Marinara Sauce

  • 1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • Salt
  • Pepper

Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.

Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese

Pasta Cinghiale- My Version

February 13, 2018

Our favorite dish to order at our favorite Italian restaurant (Arturo’s) is pasta cinghiale… it is really, really delicious and if I close my eyes, I am transported to Umbria where wild boar dishes are in abundance. I have tried to make this dish at home before but this time I found wild boar sausages and decided to use them to replicate my favorite dish…

  • 2 tablespoons extra virgin olive oil
  • ½ pound wild boar sausage, casings off, crumbled
  • 3 garlic cloves, chopped
  • 10 ounces Cremini mushrooms, chopped
  • 3 to 4 sprigs fresh thyme
  • ¼ cup heavy cream
  • Salt
  • ½ to 1 cup pasta water
  • ½ pound penne, cooked al dente

Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté over medium heat for 3 to 4 minutes or till golden brown. Take the sausage out with a slotted spoon and add the mushrooms and more olive oil if needed. Saute on high heat for 4 to 5 minutes, stirring constantly. Add the garlic and thyme and continue to sauté for another 2 minutes on medium heat. Add cooked pasta, cream, pasta water and salt to taste. Bring to a gently boil and turn heat off and serve.

Braised Short Ribs with Citrus Gremolata

December 12, 2017

 

I would highly recommend this dish for the holidays. I served it with polenta and it was an amazing dinner. Oh, and don’t forget a copious amount of red wine…

  • 4 pounds short ribs, excess fat removed
  • 2 teaspoons salt
  • Pepper
  • 1 tablespoons fresh thyme, chopped
  • 1 tablespoons fresh rosemary, chopped

Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.

  • 2 tablespoons extra light olive oil
  • 1 cup carrots, chopped
  • 2 medium onions, chopped
  • 2 ribs celery, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 fresh bay leaf
  • 4 cups chicken broth
  • 2 cups red wine
  • Salt

Preheat oven to 350 degrees F.

Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.

Citrus Gremolata

  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • 1/3 cup parsley, chopped
  • 2 garlic cloves, chopped
  • Zest of one lemon
  • Zest of two clementines or half a navel orange

Mix all the ingredients in a small bowl, cover and keep aside.