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MANGIA BENE PASTA |
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HOME RECIPES LINKS |
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HEARTY STEWS |
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| Recipes |
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| Beef Stew with Red Wine |
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| Chicken and Fennel Stew |
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| Pork Stew with Porcini Mushrooms |
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| White Bean and Vegetable Stew |
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| Fish Stew |
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| Beef Stew with Red Wine (Serves 4-6) |
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| 2 lb. beef chuck, cut into 1-1/2 inch cubes |
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| Salt and pepper |
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| 1/2 cup flour |
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| 3 slices bacon, cut into 1-inch squares |
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| 3 cloves garlic, minced |
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| 4 TB butter, divided |
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| 2 beef bouillon cubes |
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| 1 bay leaf |
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| 1/2 tsp thyme |
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| 2 cups dry red wine |
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| 1 pkg. dry brown gravy mix (recommend Knorr classic brown) |
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| 2-3 carrots, cut into 1/2-inch slices |
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| 8 oz. white mushrooms, cut into pieces |
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| 1/2 large onion, cut into chunks |
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| Season beef with salt and pepper. Toss beef cubes with flour. |
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| In a large deep saucepan over medium heat add the bacon, garlic, and 2 TB. butter. |
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| Sauté bacon 1-2 minutes, then add the beef and bouillon cubes. |
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| Continue sautéing until beef is well browned on all sides, about 5 minutes. |
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| Add the bay leaf, thyme, wine, and gravy mix. Add water to cover the meat. |
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| Simmer, covered, for 1-1/2 hours. |
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| In the meantime, sauté the carrots, mushrooms, and onions in the remaining 2 Tb. butter over low heat for 15 minutes. |
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| At the end of the meat's cooking time, add the vegetables and cook 15-20 minutes longer. |
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| Serve with a hearty pasta such as rigatoni, farfalle, or tagliatelli and Italian bread. |
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Chicken and Fennel Stew (Serves 4) |
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| 4 garlic cloves, minced |
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| 1 large onion, cut into chunks |
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| 1 bulb fennel, cut into chunks |
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| 1 Tb. olive oil |
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| 3 boneless chicken breasts, cut into bite-size pieces |
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Pinch of thyme |
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| 1 (14 oz) can chopped tomatoes, drained |
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| Pinch of saffron |
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| 1-1/2 cups chicken broth, divided |
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| 3 medium red potatoes, cut into chunks |
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| Salt and pepper |
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| 1/2(10 oz) pkg. frozen green peas |
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| In a large deep saucepan, place garlic, onion, and fennel in 1 Tb. olive oil over low heat. |
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| Saute 10-15 minutes or until the mixture starts to brown. Add chicken and thyme. |
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| Saute 5 minutes until chicken is no longer pink. Add tomatoes, saffron, and ½ cup broth. |
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| Cover and cook 30 minutes. Add remaining cup of broth and red potatoes. |
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| Season with salt and pepper. Continue cooking uncovered for 20 minutes. |
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Add green peas and cook 5 more minutes. |
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| Serve with garlic bread. |
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| Pork Stew with Porcini Mushrooms (Serves 4-6) |
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| 1 oz. dried porcini mushrooms |
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| 2 cups hot water |
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| 4 TB. olive oil, divided |
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| 2 lbs. pork loin, cut into cubes |
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| 1/2 cup dry white wine |
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| 1/2 cup canned diced tomatoes |
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| 1/2 cup heavy cream |
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| Salt and pepper |
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| 8 oz. fresh white mushrooms, thinly sliced |
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| To reconstitute the dried porcini mushrooms, soak them in 2 cups of hot tap water for 30 minutes. |
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| Remove the mushrooms and squeeze out as much water as possible. Cut the mushrooms into bite-size pieces. |
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| Set the mushrooms aside. |
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| Filter the remaining water through a strainer lined with paper towels. |
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| Set the water aside to use as the recipe will instruct. |
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| In a large saucepan over medium heat, sauté the pork in 2 TB. of olive oil until the meat is browned on all sides. |
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| Add the wine and use a wooden spoon to scrape loose the browned residue on the bottom of the pan. |
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| Add the tomatoes, cream, salt and pepper, and porcini mushrooms. |
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| Turn the heat down to low and cover the pan with the lid slightly ajar. |
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| Cook for 45 minutes, stirring the mixture occasionally. |
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| While the meat is cooking, put the strained water from the porcini mushrooms into a small saucepan. |
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| Reduce the liquid to 1/2 cup. |
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| In a large skillet over medium-high heat, sauté the white mushrooms in 2 TB. of olive oil. |
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| Cook until the liquid the mushrooms shed is cooked away. |
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| Add salt and pepper, and the liquid from the porcini mushrooms. |
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| Continue cooking until almost all of the liquid is absorbed. |
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| Add the sautéed mushrooms to the meat, cover, and cook an additional 5 minutes. |
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| Serve the stew over a ribbon pasta. |
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| White Bean and Vegetable Stew (Serves 4-6) |
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3 TB. olive oil |
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| 4 carrots, cut into 1-inch chunks |
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| 3 leeks, cut into 1/2-inch slices |
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| 2 celery stalks, cut into 1-inch slices |
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| 2 (15 oz) cans cannellini beans |
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| 1 bay leaf |
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| 1/4 tsp. dried thyme |
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| Salt and pepper |
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| 4 TB. butter, divided |
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| 2 shallots, minced |
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| 1 cup dry white wine |
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| 1 garlic clove, minced |
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| 2 TB. chopped parsley |
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| Heat olive oil in a large saucepan over medium-low heat. |
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| Add carrots, leeks, and celery. Saute vegetables about 10 minutes until they just start to brown. |
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| Add beans, bay leaf, thyme, salt and pepper, and enough water just to cover. |
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| Reduce heat to low and cook uncovered for 25 minutes. |
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| In the meantime, sauté the shallots in 2 TB. butter in a small skillet for 3-5 minutes. |
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| Add the wine, increase the heat, and reduce the mixture to ¼ cup. |
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| When the vegetables have cooked for 25 minutes, add the shallot mixture and garlic. |
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| Check the seasonings and add more salt and pepper if desired. |
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| Simmer for 5 minutes. |
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| Add the remaining 2 TB. butter and blend in well with the sauce. |
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| Serve in individual bowls topped with chopped parsley. |
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| Fish Stew (Serves 4) |
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| 3 TB. olive oil |
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| 1 tsp. red pepper flakes |
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| 1 can anchovy fillets, drained |
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| 5 cloves garlic, minced |
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| 1 bay leaf |
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| 2 celery stalks, chopped |
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| 1 medium onion, chopped |
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| 1 cup dry white wine |
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| 1 (14 oz) can chicken broth |
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1 (32 oz) can diced tomatoes |
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| 1/2 tsp each of dried basil, oregano, and thyme |
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| 1/2 cup chopped fresh flat-leaf parsley |
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| 1-1/2 lb. firm-textured white fish, cut into 2-inch chunks |
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| 3/4 cup tubetti or other small pasta |
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| Salt and pepper |
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| 1 lb. peeled large shrimp |
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| 2 lb. mussels, scrubbed |
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| In a large saucepan over medium heat combine the oil, red pepper flakes, anchovies, garlic and bay leaf. |
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| Saute the mixture 6-8 minutes, crushing the anchovies into the oil to form a paste. |
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| Add the celery and onion. Saute the vegetable 10-12 minutes until the onions begin to brown. |
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| Add the wine, broth, tomatoes, basil, oregano, thyme, and parsley. |
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| Bring the sauce to a boil, reduce to medium-low, cover and cook 15-20 minutes. |
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| Season the fish chunks with salt and pepper. |
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| Add the fish chunks and pasta to the mixture and simmer 5 minutes. |
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| Stir gently without breaking up the pieces of fish. |
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| Add the shrimp and mussels and cover the pot. |
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| Cook 10 minutes of until all of the mussels open. |
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| Ladle into bowls and serve with a crusty Italian bread. |
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HOME RECIPES LINKS |
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