Biba's Northern Italian Cooking Part 6

Heat oil in a medium saucepan. Add anchovies and garlic. Saute gently about 1 minute; do not let garlic turn brown. Press tomatoes through a food mill or sieve to remove seeds (page 208). Stir tomato pulp into saucepan. Simmer uncovered 25 to 30 minutes or until sauce reduces to a medium-thick consistency. Season with salt and pepper. Stir in tuna and parsley. Simmer 5 minutes.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add spaghetti. Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.

Drain spaghetti and place in a warm deep dish or bowl. Add sauce and toss gently until mixed. Serve immediately.

GREEN LASAGNE BOLOGNA STYLE.

Lasagne Verdi alla Bolognese In this celebrated dish, each ingredient complements the other without losing its individuality.

MAKES 8 SERVINGS MAKES 8 SERVINGS 4 to 4 cups Bolognese Meat Sauce, page 206 4 to 4 cups Bolognese Meat Sauce, page 206 Basic White Sauce, page 205, made with 5 cups milk Basic White Sauce, page 205, made with 5 cups milk Basic Spinach Pasta Dough, page 41, made with 3 cups all-purpose flour Basic Spinach Pasta Dough, page 41, made with 3 cups all-purpose flour 2 cups freshly grated Parmesan cheese 2 cups freshly grated Parmesan cheese 3 tablespoons b.u.t.ter 3 tablespoons b.u.t.ter

Prepare Bolognese Meat Sauce. Prepare Basic White Sauce. Prepare Basic Spinach Pasta Dough and cut into lengths to fit a 13 9-inch baking dish. Dry pasta sheets 10 minutes.

Preheat oven to 400F (205C). b.u.t.ter baking dish. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add 4 pasta sheets. Bring water back to a boil and cook pasta uncovered 10 seconds.With a large slotted spoon, place pasta in a large bowl of cold water. Remove pasta sheets immediately and lay on kitchen towels. Pat dry with another towel. Repeat with remaining pasta sheets.

Cover bottom of b.u.t.tered baking dish with a layer of dried pasta sheets. Spread some meat sauce over pasta. Follow with a layer of Basic White Sauce, about cup. Sprinkle with about cup Parmesan cheese. Repeat with five more layers, ending with Parmesan cheese. Dot with b.u.t.ter.

Bake 15 to 20 minutes or until top of lasagne is golden. Let stand 5 to 10 minutes before serving.

TORTELLINI WITH CREAM SAUCE.

Tortellini alla Panna Tortellini are instantly recognized as the best contribution of Bolognese cuisine to Italian gastronomy.

MAKES 5 TO 6 SERVINGS MAKES 5 TO 6 SERVINGS Meat Filling Meat Filling 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter 1 pound pork loin, finely chopped 1 pound pork loin, finely chopped cup dry white wine cup dry white wine 2 eggs 2 eggs teaspoon freshly grated nutmeg teaspoon freshly grated nutmeg pound mortadella pound mortadella pound prosciutto, page 4 pound prosciutto, page 4 cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese 2 to 3 tablespoons whipping cream, if needed 2 to 3 tablespoons whipping cream, if needed Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste Basic Egg Pasta Dough, page 40 made with 3 cups all-purpose flour Basic Egg Pasta Dough, page 40 made with 3 cups all-purpose flour Cream Sauce cup b.u.t.ter cup b.u.t.ter 1 cup whipping cream 1 cup whipping cream 1 teaspoon salt 1 teaspoon salt cup freshly grated Parmesan cheese plus additional for serving

Prepare Meat Filling: Melt b.u.t.ter in a small skillet.When b.u.t.ter foams, add pork. Saute over medium heat until light golden.Add wine. Reduce heat and cook covered 10 to 12 minutes. Put pork mixture and all other ingredients except cream in a blender or food processor. Blend to a paste. If mixture is too dry, add cream. Season with salt and pepper. Refrigerate.

Prepare Basic Egg Pasta Dough. Cut a small piece of dough and work through the pasta machine until you have a very thin sheet of pasta. Cut pasta into 2-inch circles using a small gla.s.s or cookie cutter. Put teaspoon filling in the center of each circle. Fold circles in half and press firmly to seal edges to make tortellini. Bend each tortellini around your finger, pressing 1 pointed end over the other. Repeat with remaining dough, rolling out and filling 1 sheet of pasta at a time. Dust 2 or 3 large plates or trays with flour. Place tortellini on plates or trays.Turn tortellini over every couple of hours, until completely dry. Refrigerate uncovered until ready to use.

Prepare Cream Sauce: Melt b.u.t.ter in a large skillet.When b.u.t.ter foams, add cream. Simmer 2 or 3 minutes until slightly thickened. Add salt.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add tortellini. Bring water back to a boil and cook tortellini uncovered until tender but firm to the bite. Drain tortellini and place in skillet with sauce. Add cup Parmesan cheese. Toss tortellini and sauce over low heat until sauce coats tortellini, 20 to 30 seconds. Serve immediately with additional Parmesan cheese.

TORTELLINI WITH BOLOGNESE MEAT SAUCE.

Tortellini col Ragu With a few advance preparations, you can relax and enjoy your company.

MAKES 5 TO 6 SERVINGS

Tortellini, page 66 1 to 2 cups Bolognese Meat Sauce, page 206 cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese

Prepare and fill tortellini. Prepare Bolognese Meat Sauce and keep warm.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add tortellini. Bring water back to a boil and cook tortellini uncovered until tender but firm to the bite.

Drain tortellini and place in a warm deep dish or bowl. Add meat sauce and toss gently until mixed. Serve immediately with Parmesan cheese.

TORTELLONI WITH RICOTTA CHEESE AND PARSLEY.

Tortelloni di Ricotta e Prezzemolo Tortelloni are traditionally served in Bologna on the night before Christmas.

MAKES 6 SERVINGS MAKES 6 SERVINGS Cheese Filling Cheese Filling 1 egg yolk 1 egg yolk 1 pound ricotta cheese 1 pound ricotta cheese cup chopped parsley cup chopped parsley cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese teaspoon freshly grated nutmeg teaspoon freshly grated nutmeg Salt to taste Salt to taste Tomato-Cream Sauce 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter 1 cups Plain Tomato Sauce, page 208 1 cups Plain Tomato Sauce, page 208 cup whipping cream cup whipping cream Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste Basic Egg Pasta Dough, page 40, made with 3 cups all-purpose flour 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter cup freshly grated Parmesan cheese plus additional for serving cup freshly grated Parmesan cheese plus additional for serving

Prepare Cheese Filling: Beat egg yolk in a large bowl. Add ricotta cheese, parsley, Parmesan cheese and nutmeg; mix to blend. Season with salt. Refrigerate until needed.

Prepare Tomato-Cream Sauce: Melt b.u.t.ter in a medium saucepan.Add Plain Tomato Sauce and cream. Season with salt and pepper. Simmer 5 to 10 minutes. Let stand at room temperature.

Prepare Basic Egg Pasta Dough. Cut a small piece of dough and work through the pasta machine until you have a very thin sheet of pasta. Cut pasta into 3-inch circles using a gla.s.s or a cookie cutter. Put 1 teaspoon filling in the center of each circle. Fold circles in half and press firmly to seal edges to make tortelloni. Bend each tortelloni around your finger, pressing 1 pointed end over the other. Repeat with remaining dough, rolling out and filling 1 sheet of pasta at a time. Dust 2 or 3 large plates or trays with flour. Place tortelloni on plates or trays.Turn tortelloni over every couple of hours until completely dry. Refrigerate uncovered until ready to use.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add tortelloni. Bring water back to a boil and cook tortelloni uncovered until tender but firm to the bite, page 38. Drain tortelloni and place in a warm deep dish or bowl. Add b.u.t.ter, Tomato-Cream Sauce and cup Parmesan cheese.Toss gently until mixed. Serve immediately with additional Parmesan cheese.

Variation Make green tortelloni using Basic Spinach Pasta Dough, page 41, made with 3 cups all-purpose flour.

LINGUINE WITH RED CLAM SAUCE.

Linguine con le Vongole Linguine belong to the same family as spaghetti but they are flat.

MAKES 4 TO 6 SERVINGS MAKES 4 TO 6 SERVINGS 1 cup Plain Tomato Sauce, page 208 1 cup Plain Tomato Sauce, page 208 4 pounds small fresh clams 4 pounds small fresh clams 5 tablespoons olive oil 5 tablespoons olive oil 1 cup water 1 cup water 3 garlic cloves, finely chopped 3 garlic cloves, finely chopped 2 tablespoons chopped parsley 2 tablespoons chopped parsley 3 flat anchovy fillets, finely chopped 3 flat anchovy fillets, finely chopped Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste 1 pound linguine 1 pound linguine

Prepare Plain Tomato Sauce.

Soak clams in cold water 15 minutes. Scrub clams with a brush and rinse thoroughly. Put clams, 2 tablespoons of the oil and 1 cup water in a large saucepan; cover pan. Cook over high heat until clams open, 1 to 2 minutes. Remove clam meat from sh.e.l.ls. Strain pan juices and place in a small saucepan. Bring to a boil and cook uncovered until liquid is reduced to about cup. Set aside.

Heat 3 tablespoons oil in a medium saucepan. Add garlic, parsley and anchovies. Saute over medium heat about 1 minute.When garlic changes color, add tomato sauce, reserved clam juice and season with salt and pepper. Cook 5 minutes. Add clam meat and cook 1 to 2 minutes longer.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add linguine. Bring water back to a boil and cook linguine uncovered until tender but firm to the bite, 8 to 10 minutes.

Drain linguine and place in a warm deep dish or bowl. Add sauce and toss gently until mixed. Serve immediately.

AGNOLOTTI GENOA STYLE.

Agnolotti alla Genovese In many regions, agnolotti and ravioli are the same shape but their fillings are different.

MAKES 6 SERVINGS MAKES 6 SERVINGS Meat Filling Meat Filling cup Chicken Broth, page 23, or canned chicken broth cup Chicken Broth, page 23, or canned chicken broth 1 (10-ounce) pkg. frozen spinach, thawed 1 (10-ounce) pkg. frozen spinach, thawed 3 tablespoons b.u.t.ter 3 tablespoons b.u.t.ter 2 large onions, thinly sliced 2 large onions, thinly sliced 1 pound pork loin, cut in 1-inch cubes 1 pound pork loin, cut in 1-inch cubes cup dry white wine cup dry white wine 1 tablespoon chopped parsley 1 tablespoon chopped parsley 2 tablespoons chopped fresh basil or parsley 2 tablespoons chopped fresh basil or parsley 2 eggs 2 eggs teaspoon dried chervil teaspoon dried chervil Salt and freshly ground pepper to taste Salt and freshly ground pepper to taste cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese Basic Egg Pasta Dough, page 40, made with 3 cups all-purpose flour cup b.u.t.ter, at room temperature cup b.u.t.ter, at room temperature cup freshly grated Parmesan cheese plus additional for serving cup freshly grated Parmesan cheese plus additional for serving

Prepare Meat Filling: Prepare Chicken Broth. Squeeze spinach to remove as much moisture as possible. Melt b.u.t.ter in a medium skillet.When b.u.t.ter foams, add onions and pork. Saute 3 to 4 minutes over medium heat until light golden. Stir in wine. Cook until wine has evaporated. Add broth. Cook uncovered 15 minutes or until all moisture has evaporated. Stir occasionally. Add spinach, parsley and basil or extra parsley. Cook 1 to 2 minutes longer. Put pork mixture in a blender or food processor. Add eggs and chervil and blend to a paste. Season with salt and pepper. Place mixture in a bowl. Add Parmesan cheese and mix thoroughly. Refrigerate.

Prepare Basic Egg Pasta Dough. Cut small pieces of dough and work through the pasta machine until you have thin sheets of pasta. Cut pasta sheets into strips 4 inches wide. Place 1 teaspoon filling every 2 inches down the center of each strip of pasta. Fold sheets in half over filling. Press edges together to seal. With a pastry cutter, cut pasta strips into squares, cutting between filling to make agnolotti. Dust 2 or 3 large plates or trays with flour. Place agnolotti on plates or trays. Turn agnolotti over every 2 to 3 hours until completely dry. Refrigerate uncovered until ready to use.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add agnolotti. Bring water back to a boil and cook agnolotti uncovered until tender but firm to the bite. Drain agnolotti and place in a warm deep dish or bowl. Add b.u.t.ter and cup Parmesan cheese.Toss gently until mixed. Serve immediately with additional Parmesan cheese.

TRENETTE WITH PESTO SAUCE.

Trenette col Pesto If you lived in the Liguria region of Italy you would call noodles trenette.

MAKES 6 SERVINGS

Basic Egg Pasta Dough, page 40 made with 3 cups all-purpose flour to to cup Pesto Sauce, page 205 cup Pesto Sauce, page 205

Prepare noodles from Basic Egg Pasta Dough. Prepare Pesto Sauce and let stand at room temperature.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil.Add noodles. Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.

Drain noodles and place in a warm deep dish or bowl. Add Pesto Sauce and toss gently until mixed. Serve immediately.

Gnocchi, Polenta and Risotto

Gnocchi is the general name for Italian dumplings. There are many kinds including potato, spinach and spinach with cheese.This light Italian version of dumplings is a melt-in-your mouth delicacy. Gnocchi are served as a first course with an incredible array of sauces. In a way, gnocchi and pasta are very much alike. They could be eaten with a different sauce every day for weeks without a dish being repeated. When you serve gnocchi, follow the same guidelines as for serving pasta. Gnocchi are only the first course so serve moderate portions with a small amount of sauce. is the general name for Italian dumplings. There are many kinds including potato, spinach and spinach with cheese.This light Italian version of dumplings is a melt-in-your mouth delicacy. Gnocchi are served as a first course with an incredible array of sauces. In a way, gnocchi and pasta are very much alike. They could be eaten with a different sauce every day for weeks without a dish being repeated. When you serve gnocchi, follow the same guidelines as for serving pasta. Gnocchi are only the first course so serve moderate portions with a small amount of sauce.

With practice, you will find gnocchi are really simple to make. Have fun experimenting with the recipes in this chapter.Then go on to dazzle family and friends with superb dishes.