Archive for the 'Italian' Category
Ragu Napoletano with Fusilli Col Buco
Published February 28, 2011 Bacon , Beef , Italian , Main Course , Pasta ClosedPappardelle with Mozzarella-Stuffed Meatballs and Oven-Roasted Tomato Sauce
Published May 21, 2010 Beef , Italian , Main Course , Pasta 74 Comments
Click here for a PDF of this recipe without photos.
There are a couple of ways you can make this (or any) pasta: by hand on your counter or in a food processor. My mom has told me stories about her grandmother (Grandpa Julio’s mother) making it on the dining room table, starting with a mountain of flour and a little salt and gradually incorporating the eggs by hand. I used a food processor which saves a significant amount of time, but means this post lacks the requisite iconic photo of a mountain of flour on my dining room table. This is a great meal to make in advance, as all elements can be done well before mealtime. The sauce will keep in the refrigerator for up to a week, and the meatballs can be assembled and then frozen for much longer than that without sacrificing any quality.
Continue reading ‘Pappardelle with Mozzarella-Stuffed Meatballs and Oven-Roasted Tomato Sauce’
Click here for a PDF of this recipe without photos.
Traditionally this dish is made with Guanciale, a cured jowl bacon from Italy. Pancetta is certainly close enough, and infinitely easier to find. There were 5 kids eating this dinner, so I went a little easy on the crushed red. If I were to make it again for adults, I’d use 2 tsp for sure. Finally, while any tomato-based pasta sauce will do, I made a batch of my Grandma Joanne’s famous sauce. (Browned pork, garlic, onion, olive oil, oregano, basil, italian seasonings, black pepper, salt, and canned tomatoes and/or sauce, browned pork. You said pork twice. I like pork!)
Evelyn seems to like it.
Julio's Delicatessen 