Veal Ragu on Papparadelle

Sep 9, 2012 by

Veal Ragu on Papparadelle   Print Ribbons of pasta with a rustic veal sauce Author: Diane Rossen Worthington Serves: 4-6 Ingredients ¼ cup olive oil 2 carrots, peeled and finely chopped 1 large onion, finely chopped 2 celery stalks, finely chopped 1 red bell pepper, seeded, finely chopped 4 garlic cloves, minced ¼ pound pancetta, thickly sliced and cut into ½-inch pieces 2 pounds veal shoulder, cut into ½-inch dice 1 cup dry red wine 1 (28 ) ounce can diced tomatoes 1 cup chicken broth rosemary leaf ½ teaspoon crushed red pepper 1 teaspoon Balsamic Syrup salt and freshly ground black pepper 1 pound papparadelle Freshly grated Parmesan or Pecornio Romano cheese Instructions...

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Grilled Steaks with Olivada and Port Wine Sauce

Sep 4, 2012 by

    Grilled Steaks with Olivada and Port WIne Sauce   Print Earthy olive paste offers a Mediterranean twist to grilled steaks that are also complimented by a slightly sweet port wine sauce. The first time I tasted this, at Campanile Restaurant in Los Angeles, a large entrecôte section of beef was served in a rustic presentation. At home, New York steaks work best on the grill, served attractively in overlapping slice. Simple techniques for reducing the sauce and grilling the steak make this a dish that even the beginning cook can accomplish with finesse-a good thing, because this is a wonderful dinner party dish. Recommended Wine This is another aggressively flavored dish that...

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