Milk Street Beef and Pepper Ste
The simple, generously brindled beefiness stew known as peposo is said to have been created by 15th century kiln (fornacina) workers in Tuscany, Italy. Chianti is the all-time-known wine produced in that region and is the traditional choice for peposo, but whatever dry out, medium-bodied scarlet wine works well. Make sure to use coarsely footing black pepper, as information technology has more presence and better coats the beef. This recipe makes a generous corporeality of stew—about ii quarts—so serve information technology one night with polenta, mashed potatoes or braised beans. The stew keeps well, so information technology can be made upwards to three days ahead and reheated in the microwave or in a saucepan over low.
Don't be shy about trimming the fat from the chuck roast. Remove equally much as you can, which may mean shedding about 1 pound. Pull the roast autonomously at the natural seams, then use a sharp knife to trim the fat and cutting the pieces into 2-inch chunks.
INGREDIENTS
- 6 to vii pounds boneless beef chuck roast, well trimmed and cut into 2-inch chunks
- Kosher table salt and coarsely ground black pepper
- 2 tablespoons extra-virgin olive oil
- i large xanthous onion, halved and thinly sliced
- 12 medium garlic cloves, peeled
- 3 tablespoons tomato paste
- 2 sprigs rosemary, plus 1 tablespoon minced fresh rosemary
- two cups dry out red wine
INSTRUCTIONS
Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl, sprinkle with 1 tablespoon salt and 2 tablespoons pepper, then toss.
In a large Dutch oven over medium, oestrus the oil until shimmering. Add together the onion and garlic and cook, stirring, until the onion is lightly browned, seven to ix minutes. Add the love apple paste and cook, stirring, until the paste begins to brown, 3 to five minutes. Nestle the beef and rosemary sprigs in the onion mixture, comprehend and transfer to the oven. Cook for ii hours.
Remove the pot from the oven. Stir, then return to the oven uncovered. Melt until a knife inserted into a piece of beef meets no resistance, another 1 to eleven⁄2 hours.
Using a slotted spoon, transfer the meat to a medium basin. Ready a fine mesh strainer over a fatty separator or a medium bowl. Pour the meat juices into the strainer and press on the solids to push button them through the strainer; discard any solids left behind.
Pour the wine into the at present-empty pot and bring to a boil over medium- high, scraping upward any browned bits. Reduce to medium and simmer until the wine is syrupy and reduced to ane cup, 5 to 7 minutes. Meanwhile, if you lot strained the meat juices into a bowl, utilise a spoon to skim off and discard the fat from the surface.
Pour the defatted meat juices into the pot. Bring to a simmer over medium-high and cook, stirring occasionally, until thickened to the consistency of heavy cream, 5 to 7 minutes. Return the beef to the pot, add together the minced rosemary and stir gently. Bring to a gentle simmer and cook, stirring occasionally, until the meat is heated, nigh 5 minutes. Stir in 2 teaspoons pepper, then sense of taste and season with table salt.
Pasta con Fagioli
Start to cease: 35 minutes | Servings: six
We thought this rustic pasta and bean dish from Sicily would experience heavy, but the starches are lightened past tomatoes, rosemary and lemon. In Italian republic, stale borlotti beans (often called cranberry beans in the U.S.) are used. For weeknight ease, we opted for canned beans. Some producers label canned borlotti beans as "Roman beans." If you cannot find them, utilize pinkish or kidney beans, which have a like creaminess and mildly sugariness flavor. Don't use cannellini beans, which are too tender. The pasta is boiled only until very slightly softened, and so tuckered and rinsed to stop the cooking. Information technology finishes cooking when combined with the beans and vegetables.
Don't rinse the canned beans after draining them; the starchy liquid clinging to them adds body to the sauce.
INGREDIENTS
- eight ounces campanelle or other short pasta
- Kosher table salt and ground black pepper
- v tablespoons actress-virgin olive oil, divided, plus more to serve
- 2 pints grape or cherry tomatoes
- i large red onion, chopped
- 1 large fennel bulb, halved, cored and thinly sliced
- four medium garlic cloves, minced
- i tablespoon minced fresh rosemary
- 1 teaspoon fennel seeds
- 3⁄iv teaspoon scarlet pepper flakes
- 2 151⁄two-ounce cans Roman beans (see note), tuckered just not rinsed 2 cups low-sodium chicken broth
- 2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
- two ounces Pecorino romano cheese, grated (1 cup)
INSTRUCTIONS
In a large Dutch oven over medium-high, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt. Cook, stirring occasionally, until but shy of al dente. Reserve 2 cups of cooking water, and so drain and rinse with cold h2o until cool; ready aside.
Wipe out the pot and return it medium-high. Oestrus 3 tablespoons of oil until barely smoking. Add the tomatoes, and so cover, reduce to medium and cook, stirring occasionally, until lightly charred and have burst almost 5 minutes. Stir in the onion, sliced fennel and one⁄two teaspoon salt, then cook on medium-high, stirring occasionally, until the vegetables begin to soften, well-nigh 5 minutes.
Add the garlic, rosemary, fennel seeds and pepper flakes, then cook, stirring, until fragrant, about xxx seconds. Stir in the beans, broth and 1⁄2 cup of the reserved cooking water. Bring to a simmer over medium-high. Cover, reduce to medium and cook, stirring once or twice, until the vegetables are tender, about 10 minutes.
Add together the pasta and cook, stirring frequently, until the pasta is al dente and the sauce is creamy, 3 to 5 minutes. If needed, add the remaining reserved cooking h2o one tablespoon at a time to achieve the proper consistency. Off heat, stir in the lemon zest and juice and the remaining 2 tablespoons oil. Taste and season with salt and pepper. Serve with the cheese and additional oil for drizzling.
Soft Polenta
Start to finish: 1 60 minutes 45 minutes (10 minutes agile) | Servings: 6
For the best flavor and texture, use coarse stoneground cornmeal; fine cornmeal produced pasty, viscous polenta, while steel- ground cornmeal has less season. We liked Bob'due south Reddish Mill Organic Polenta Corn Grits (cornmeal), but establish that dissimilar brands of can cook up with slightly different consistencies. The finished polenta should be pourable; if it'due south likewise thick, thin with water as needed. This polenta is not enriched with butter or cheese, which allows the sweet of the corn to be front and center. Information technology'southward a perfect side to well-nigh braises, such every bit Tuscan beef and black pepper stew. Information technology also tin exist paired with a flavorful sauce, such as spicy tomato sauce with garlic and anchovies.
Don't apply white cornmeal. Its flavor is milder and than xanthous cornmeal. In Italy, it is used mostly for sweet preparations. And don't skip the whisk for stirring the polenta equally it cooks; its wires are more constructive than a wooden spoon for breaking up lumps.
INGREDIENTS
- two cups fibroid stoneground yellow cornmeal
- Kosher salt and footing black pepper
INSTRUCTIONS
Estrus the oven to 375°F with a rack in the lower-middle position. In a large Dutch oven, whisk together the cornmeal, 1 tablespoon table salt and 11 cups water. Bring to a gentle simmer over medium-high, stirring frequently to foreclose clumping. Transfer the pot, uncovered, to the oven and bake for ane 60 minutes.
Remove the pot from the oven. Carefully whisk until smoothen and apply a wooden spoon to scrape along the lesser and into corners of the pot. Return, uncovered, to the oven and cook until the cornmeal is thick and flossy and the granules are tender, another x to 30 minutes, depending on the cornmeal used.
Remove the pot from the oven. Vigorously whisk the polenta until smooth and use the wooden spoon to scrape the lesser, sides and corners of the pot. Let stand for 5 minutes. The polenta should thicken just enough for a spoon to go out a brief trail when dragged through; whisk in additional h2o if needed to adjust the consistency. Taste and season with common salt and pepper. Serve immediately.
Photo CREDIT: CONNIE MILLER OF CB CREATIVES
Source: https://wskg.org/milk-street-italian-classics-ep-308/
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