BRACIOLE

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Sliced meat from round steak, sliced about 1’/2 inch thick and pounded to ¼ inch thick.  Two per person.

Filling:  raisins, pine nuts, parsley, basile, pecorino cheese and garlic chopped finely.  1 ½ T. of mixture per braciole, i.e 3 T. per person.

Brush pounded roundsteaks with a little oil.  Sprinkle filling evenly and press the mixture lightly into the meat.Roll up and brown rolls in olive oil.  Then use drippings in pan (but first remove all olive oil) and fresh olive oil to sautee onion and carlic.  Add two 28 oz cans of crushed tomatoes along with some red wine.  Cook braciole in simmering sauce for 2 hours. Season with fresh basil, hot red pepper flakes.  Remove braciole and bring sauce to a boil for 10-15 minutes until thickened and measuring 5 cups.  Season with salt and pepper.  Pour three cups of sauce over braciole and use remainder to coat 1 pound of freshly cooked pasta.

CHILE: TEXAS WHITE FROM NM

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  • 1 pound white beans soaked overnight and drained or a 48 oz jar of great northern beans drained

  • 1 ½ quarts chicken broth

  • 1 onion chopped

  • 2 cloves garlic chopped

  • 1 t. salt

Bring beans, broth onion, garlic and salt to boil.  Simmer
for at least 1 ½ hours.

    • ½ onion chopped sauted 3-5 minutes in 1 T. canola oil

    • Add:  1 4 oz can chopped green chilies undrained

    • 2 t. ground cumin

    • 2 t. oregano

    • 2 t. coriander

    • Pinch salt

    • Pinch cloves

Cook for 20 minutes.  Then add to bean mixture.

Roast 4 chicken breasts, remove meat and dice.  Put chicken in four bowls.  Spoon chili on top and sprinkle with ½ cup shredded Monteray Jack Cheese and 4 green onions sliced thinly.

STILTON AND WALNUT CRACKERS

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    • 1 stick unsalted butter at room temperature

    • 8 oz Stilton cheese crumbled at room temperature

    • 1 ½ cups flour

    • 2 t. kosher salt

    • 1 t. ground pepper

    • 1 large egg with 1 T. water

    • ½ cup roughly chopped walnuts

Mix butter and cheese.  Add flour salt and pepper.  Form into a 12 inch log.  Brush the log completely (all sides) with egg wash.  Then roll in walnuts until outside of roll is covered.  Wrap in plastic and refrigerate at least 20 minutes.  Cut into 3/8 inch thick slices and place on sheet pan covered with parchment paper.  Back at 350 degrees for 22 minutes.

GAZPACHO

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    • 1 hothouse cucumber, halved and seeded, but not peeled

    • 2 red bell peppers, cored and seeded

    • 4 plum tomatoes

    • 1 red onion

    • ]3 cloves garlic minced

    • 23 oz. Bloody Mary Mix

    • ¼ cup white wine vinegar

    • ¼ cup olive oil

    • ½ T. kosher salt

    • 1 t. ground pepper.

Roughly chop cucumber, peppers, tomatoes and onions into 1 inch cubes.  Put each begetable separately into food processor until it is coarsely chopped.
Do NOT over process.  After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, olive oil, vinegar, salt and pepper.
Mix well and chill before serving.

PASTA: ED GARRUBBO’S RIGATONI AND MEAT BALLS

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  • 1 pound rigatoni

Sauce:

    • 1 28 oz can peeled Italian tomatoes

    • ½ cup olive oil

    • 1 onion chopped

    • 4-6 basil leaves

    • 1 t. salt

    • 1 t. pepper

Cop onion and fry in olive oil until golden brown.  Puree tomatoes and add to onion.  Add basil, salt and pepper.  Cook on low heat, uncovered for 1 hour until reduced.

Meat Balls

  • 1 pound chopped sirloin

  • ¼ cup Italian parsley, chopped

  • 2 cloves garlic, finely chopped

  • 2 T. Parmigiano cheese grated

  • 1 t. salt

  • ½ t. white ground pepper

  • 2 eggs beaten

  • Milk as needed for bread

  • 4 slices Italian bread without crusts

Mix together dry ingredients and add beaten eggs.  Dip bread in milk, squeeze out most of liquid and mix into egg mixture.  Add meat and mix by hand.  Shape into 2” max meatballs.  In large skillet heat about ¼ cup olive oil.  When hot, place meatballs in skillet with enough room to flip easily. Cook on low heat until brown on all sides.  Remove and add to tomato sauce and cook for about an hour.

 

PASTA LASAGNA WITH SPINACH

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    • 1 pound lasagna

    • 1 pound spinach, cooked and chopped with liquid pressed out

    • 1 pound mozzarella cheese chopped

    • 16 oz ricotta cheese

    • ½ cup parmagiano cheese grated

    • 2 eggs

    • ½ t. each of salt and pepper

    • 1 28 oz can peeled tomatoes with basil

    • 1 onion chopped finely

    • ½  T. olive oil

    • 1 tsp salt and pepper

Sauté onion in olive oil until golden brown.  Puree tomatoes
and add to onions with salt and pepper.
Cook on low heat uncovered for 1 hour until reduced.

In large bowl mix eggs into ricotta, add ¾ of the mozzarella, the Parmigianino and the salt and pepper.

Cook the lasagna for ½ of the suggested package cooking time, drain and set aside.  Coat the bottom of a 9 x 11 pan with a little olive oil and then cover with ¾ cup of sauce.
Then a layer of lasagna, a layer of the ricotta mixture, 1/3 of the
spinach, ¾ cup of the sauce.  Repeat layers until you reach the top.  Cover
top with layer of lasagna and ¾ cup sauce, the remaining mozzarella and
generous sprinkle of Parmigianino.  Cover with aluminum foil and cook at 350 for 30 minutes.  Remove foil and cook for 10-15 minutes until top is brown.  Remove from oven and let rest for 10 minutes before serving.

PASTA FETTUCINE ALFREDO

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    • 1 pound fettuccine

    • 2 sticks butter, softened and cut into pieces

    • 1 ½ cups grated Parmigiano Reggiano

    • Black pepper

Cook fettuccine in large quantity of lightly salted water.
Place small pieces of butter in large warm serving bowl.  When pasta is cooked al dente, drain it and reserve ¼ cup of water.  Add some of the
reserved water to the butter and then add the fettuccine, mixing with the
mutter.  Add the cheese and continue to mix until creamy.  Add some fresh black
pepper and serve immediately.

PASTA LINGUINE CON SALSA SOPHIA

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    • 2 cups Italian parsley leaves

    • 3 cloves garlic peeled

    • ¼ cup pine nuts

    • 3-4 anchovy fillets in salt

    • 10 or more black olives

    • 2 T. capers drained

    • 1 small onion, minced

    • ¼ cup olive oil

    • 1 pound linguine

    • Freshly ground black pepper

Pound together parsley, garlic, pine nuts, anchovies, olives , capers, and onion until uniformly combined.  A food processor might do the trick.  Gradually pour in
oil continuing to wisk or process the paste until thick and sauce like.  Cook pasta until just al dente.  Place a lightly oiled pan over medium heat.  Drain the linguine and toss it into the pan.  Cook for less than one minute until it dries completely and just begins to brown.
Place the pasta in a serving bowl and toss with the sauce and a dusting of pepper or paprika.

PASTA BOLOGNESE WITH SHELLS

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    • 1 pound of shells

    • 2 T. butter

    • 3 T. olive oil

    • 1 carrot finely chopped

    • 1 celery stalk finely chopped

    • 1 onion finely chopped

    • 8 0z ground veal

    • 8 oz ground pork

    • ¾ cup dry red wine

    • 1 28 oz  can peeled tomatoes, pureed

    • Grated Parmigiano cheese

Saute onion, carrot, celery in butter and oil over low heat until golden brown.  Add meat, salt and pepper and cook till meat is not read.  Add wine and stir until
evaporated.  Add tomatoes and cook on low heat for 1 hour until shickened, stirring occasionally.

PASTA: TAGLILATELLE WITH PORCINI MUSHROOMS

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    • 1 pound of tagliatelle

    • 1 pound of fresh (or 8 0z. of dried) porcini mushrooms

    • ¼ cup olive oil

    • 2 cloves garlic chopped

    • ¼ cup fresh Italian parsley chopped

    • Salt and pepper to taste

    • Parmigiano cheese

Soak dried mushrooms in cold water for 20-30 minutes until their size and moisture are restored.  Slice them into bite sized pieces.  In a large skillet, heat the oil and add the garlic.  Cook until golden.  Add the mushrooms and cook over
medium heat for 15-20 minutes.  Add salt and pepper to taste.

Bring a large pot of salted water to boil.  Cook pasta until al dente.  Drain and add to mushrooms.  Add the parsley.  Then cook together for about a minute.  Add some of the retained cooking water if necessary.  Serve with cheese.