Tuesday, April 10, 2007

Recipes

Minced Meat Sugo

Pork and veal minced meat, half pound each
Half onion (cut in half not chopped)
Olive Oil
Garlic salt
Salt and pepper
2 cans (28 oz) of tomato sauce

Mix the two meats well and add salt, pepper and pinch of garlic salt. sauté with onion until brown, then add the tomato sauce. Add salt to taste and simmer until it tastes like it’s cooked. Serve with pasta.

Pasta Al Forno

1 box (500 g) Barilla Penne, Fusilli, Ziti Tagliate, or any similar cut pasta
Grated Mozzarella cheese
Grated Romano/Parmeggiano cheese
Minced meat sugo


Preheat oven to 350. Cook the pasta until it’s a little more than half cooked (don’t forget to salt the water) and put it in big bowl when it’s ready. To keep from sticking, put a ladle of sugo and stir. Put one ladle or so of sugo on bottom of baking pan. Place half the pasta in and spread evenly. Sprinkle with the two cheeses (amount depends on how cheesy you want it) and put more sugo on top. Repeat with another layer. Cover with foil and put in oven.

Chicken with Artichokes

Chicken breasts
Flour
Salt and pepper
Pinch of garlic powder
1-2 cans artichokes
Sliced Cremini Mushrooms
White wine
Red chili pepper flakes<


Combine flour, salt, pepper and garlic powder and dredge the chicken pieces. Heat oil and brown chicken on each side. Remove the chicken pieces and place in a baking pan. Add the artichokes, mushrooms and sautée for about a minute. Add some salt, pepper and chili flakes to taste. Put a splash of white wine and set on high until alcohol evaporates. Remove from heat. Pour mixture on top of chicken pieces and put in 350 degree oven until cooked.

Sheppard’s Pie

5 or 6 medium sized potatoes
Minced meat
1 carrot chopped
2/3 cup frozen green peas
Half onion diced
½ cup chicken or beef broth


Boil potatoes; mash them adding salt, pepper, butter and milk; set aside. In a frying pan, sautée meat with onion; when browned, add veggies and broth until veggies are tender (add more broth if it’s drying out).
Put this mixture at bottom of baking dish. Spread the mash potatoes on top until smooth. Bake at 350 for approx 30–35 minutes or until you see the meat underneath start to come up the edges.


Recipes courtesy of Grace Ursi

5 Comments:

Blogger snoop said...

mrs ursi was a good interview re: food

8:16 PM  
Blogger clifford d said...

i am intrigued by the carrot in the sheppard's pie.

12:30 AM  
Blogger Marco Ursi said...

Carrot is key. Corn is also an option, if you want to go for a sweet flavour.

7:40 AM  
Blogger clifford d said...

yea, i think i'm a corn man myself.

9:55 AM  
Blogger M-C said...

did your mom tell you about the time I called her for a refresher on a recipe?

7:56 PM  

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