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| Gourmet Bolognese Sauce with Tortellini |
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| Ingredients: Gourmet Bolognese Sauce with Tortellini |
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 slices bacon, chopped
- 3 tablespoons sliced prosciutto, chopped
- 1 medium onion, chopped
- 2 small carrots, chopped fine
- 2 celery stalks, chopped fine
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/4 pound ground pork
- 1 cup chicken broth
- 1 cup white wine
- 2 cups Italian plum tomatoes peeled and chopped (one 1 pound can)
- 1 clove
- 1/4 teaspoon grated nutmeg
- 2 cups hot water
- 3/4 pound mushrooms, sliced
- 2 chicken livers, chopped
- 1/4 cup parsley, chopped
- 1/2 cup heavy cream
- Salt and freshly milled pepper to taste
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| Method: |
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Melt the butter with the oil in large, deep frying pan. Cook chopped bacon over medium heat until soft, then add prosciutto, pulling apart the fine slices. Cook for one minute. Lower heat slightly. Add onion, carrots, celery and cook until vegetables are soft.
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Raise heat, and stir in ground beef, veal and pork. Cook, breaking apart with a wooden spoon, until meat crumbles. Add broth and wine, and cook to thicken slightly, about 10 minutes. Add tomatoes, clove, nutmeg, and hot water. Lower heat to medium low. Cook partially covered about 3/4 hour, stirring frequently.
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Five minutes before serving, add mushrooms, chicken livers and parsley. Blend in heavy cream. If the sauce is thin, cook for a few minutes more over low heat. Add salt and freshly milled pepper.
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| Mushroom Recipes- Mushroom Croustades |
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Ingredients:
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Croustades (see recipe below)
- Mushroom Filling (see recipe below)
- Freshly grated Parmesan cheese
- 1 tablespoon butter, cut into tiny pieces
- 2 teaspoons minced fresh parsley leaves
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Method:
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Prepare Croustades and Mushroom Filling. Preheat oven to 350 degrees F.
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Place prepared croustades on baking sheets (no need to thaw), and fill each with a heaping tablespoon of the Mushroom Filling. (Use a small spoon to fill the croustades with the mushroom mixture. Mound the filling slightly.) Sprinkle with Parmesan cheese and dot with butter. Bake approximately 10 minutes or until heated and cheese is melted. Sprinkle with minced parsley leaves.
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Makes 24 Mushroom Croustades (allow 2 to 3 per serving).
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- 2 tablespoons butter, room temperature
- 24 slices fresh white bread
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| Method: |
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Preheat oven to 375 degrees F. Coat the inside of 24 (2-inch) muffin cups generously with the butter. Using a 2 1/2-inch to 3-inch plain round cutter, cut out a circle from each bread slice. Using fingertips, press a circle of bread gently but firmly into each muffin cup so that it fits snugly. Bake 8 to 10 minutes until bread is golden brown. Remove from oven and cool.
NOTE: These may be wrapped and frozen at this point. Croustades freeze very well. Without defrosting them, fill them with the duxelles mixture and heat as described above. This way you are able to make a batch or two in advance.
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