Pasta e Fagoli

• 1 TBSP olive oil
• 3 links of Italian Sausage
• 1 celery, diced
• 1 small onion, chopped
• ¾ cup dry macaroni (I used elbow)
• 2 TBSP tomato paste
• 1 cup white wine
• 3 cups chicken broth
• S&P
• ¼ tsp fennel
• Red pepper flakes
• ¼ tsp dried oregano
• 2 cups Swiss chard or spinach
• 1 can drained cannellini beans
• Dash Parmesan

De-case sausage and add to pot with olive oil, chop into chucks and brown. Add celery and onions and sauté. Add tomato paste and mix. Add dried macaroni and mix. Add wine and 2 cups broth. Add seasoning and herbs. Bring to boil, then reduce heat to medium and cook pasta 10 minutes. Clean greens and add to pot. Drain the beans an add to pot. Cook until pasta is cooked. Turn off heat and add cheese. Serve.

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Pork Shoulder Agrodolce

https://foodwishes.blogspot.com/2019/02/pork-agrodolce-treat-your-meat-to-some.html

It is rare I will give you a link to a recipe by someone else but I do so in this case because I have to give props to one of my favorite chef’s – Chef John. His last name is Mitzewich and his blog is Food Wishes. I have to use his recipe b/c I was introduced to Agrodolce by a Giada de Laurentis recipe, only her recipe is for pork chops and Chef John’s recipe is pork shoulder, which I have an abundance of at present that I have to cook. There is another reason; Chef John puts a lot of extra stuff in his sauce. I will add a dash of red wine to this dish. Chef John’s recipe is exactly listed below; but is cut in half for two people and with the addition of red wine. In Italian Agro means sour and Dolce means sweet.

• 1 Lb. pork shoulder picnic roast, cut into chunks after cutting away fat
• 1 TBSP tomato paste
• 3 TBSP balsamic vinegar (I use the local Galena Garlic Company)
• 1 TBSP distilled white vinegar
• 1 TBSP dry red wine
• 2 TBSP honey
• 1 anchovy fillet mashed
• 1 clove minced garlic
• 1 scallion (green onion) chopped
• ½ TBSP minced fresh rosemary
• ½ TBSP kosher salt
• Small dash red chili flakes (~ ½ tsp)
• ½ tsp black pepper

Combine sauce and whisk. Add the meat and coat. Place in an oven proof pan, roast at 325⁰ 1 hour, turn meat over, cook another hour or until tender. Serve over Ricotta Mashed Potatoes.

Italian Cream Corn

For 2 people

3 ears sweet corn
1 cup of chicken stock
3 Mild Italian sausage links
1 pk. fresh four cheese tortellini
½ red onion chopped
½ red bell pepper chopped
½ shallot chopped
1 garlic clove minced
1 zucchini chopped into inches and then wedge cut
3 small tomatoes chopped in chunks
½ cup fresh basil
Parmigiana
1 dash red pepper flakes
Dash of white wine
S&P

Cut two ears of corn put in a blender.

Add chicken stock and blend in a blender. Strain in a colander and reserve 1 cup of corn cream. Cut a third ear and set aside.

Slice Italian sausage and lightly brown both sides and remove..

Add to pot, onions, shallots, red bell pepper, garlic, the third ear corn with the corn sliced off and sauté. Add white wine and deglaze the pan. Add zucchini and tomatoes and add basil and sauté. Return the sausage and add the corn cream and bring to slight boil and let the corn cream thicken like cornstarch. Add Pepper flakes. Simmer for 30 minutes on low.

Boil the tortellini as directed for approximately 5 minutes and drain.

Add tortellini to the bowl and ladle the corn dish and sprinkle with Parmigiana cheese.

Cassoeula

Cassoeula is a traditional dish in the Lombardia region, which lies in northern Italy. It is a hearty stew of cabbage and three or four cuts of pork such as ribs, sausage, bacon and pork butt (shoulder), sometimes snouts, lips and feet. Typically around slaughter there will be pieces of meats used for stewing – very little goes to waste.

In my dish I will use pork country style ribs, bacon and pork brats. I will blanch the smoke flavor out of the bacon beforehand. I chose these meats for the different textures but also to create pork fond when browning them in a cast iron pan. A fond is that brown stuff that sticks to the sides of the pan and looks like it is burned on stuff but in fact it is where the entire best flavor is. By adding small amounts of white wine or in this dish sweet Marsala wine to the pan while the pan is hot and scraping the sides and bottom with a wooden spatula, the fond comes off and becomes a part of the gravy flavor in the dish. Typically this dish is served over polenta but I made a really good white wine and parmesan cheese rice risotto with the rice sautéed in butter and onions. The dish will also have carrots and celery along with cabbage. These stews are for cold days, like today.

For 2:
2 slices of bacon blanched in hot water for 10 minutes then dried to remove most of the smoky flavor then cut into lardons
1 small onion chopped
3 carrot sticks cut into coin
2 celery sticks, split in the middle and chopped cross ways
1 large clove of garlic and pressed into the dish
1 large bowl of cabbage
2 country style ribs deboned
2 port brats
1 TBSP olive oil
1 TBSP butter
½ tsp dried Italian herbs
½ cup Sweet Marsala wine
1 cup of chicken stock
S&P

In a large Dutch oven heat the olive oil and brown the ribs
Remove the ribs and brown the brats
Remove the brats and add the onions, carrot and celery (soffritto) and sauté 8 minutes
Add the Marsala wine and deglazed the pan
Return the meat and add the bacon, garlic, S&P and herbs
Add the butter and combine
Layer the cabbage on top
Add chicken stock just to the top of the food
Cook on the small burner in the back on low for 2 hours.
Serve over polenta or risotto

Chicken Tetrazzini

This dish is a little different than Turkey Tetrazzini in that I don;t make a traditional Bechamel Sauce.  If you want that you can substitute one cup of chicken broth for one cup of milk.

INGREDIENTS:
(SERVES 2)

Mirepoix
• ½ Onion (Chopped)

Veggies
• 8 oz. Portabella mushrooms (stemmed and sliced)
• 1 large garlic (pressed)
• 3 Serrano peppers (seeded and sliced into circles)

Meat
• 4 medium chicken breasts

Herbs and Oil
• Butter
• 6 Tbsps. Olive Oil
• Salt and pepper to taste
• Paprika

Other
• 4 Tbsps. flour
• 3 cups chicken broth (or exchange 1 cup broth for 1 cup milk)
• ½ cup white wine
• ½ lemon – juiced
• Mozzarella (shredded)
• ½ cup Romano cheese (shredded)
• ½ cup Parmesan (shredded)
• 1 round bunch of Linguine noodle the circumference of a 25 cent coin

PREPARE:

1. In a sauce pan boil water and boil Linguine noodles exactly 10 minutes and drain and add olive oil
2. In a non-stick fry pan add a little olive oil and brown the chicken. Remove and cut the chicken into bite size chunks
3. In a non-stick fry pan add 1 Tbsps. Butter and brown the mushrooms and remove
4. In a non-stick fry pan add butter and sauté onions and add a little white wine and remove
5. In a Dutch oven blend 4 Tbsps. Olive oil and 4 Tbsps. Flour and whisk on medium heat until the flour starts to turn light brown (a Roux).
6. Add the remaining white wine and whisk until it turns into a thick paste
7. Add the chicken broth ½ cup at a time whisking until you make a thick gravy
8. Add all ingredients except Mozzarella cheese and preheat oven to 350⁰
9. Add the Mozzarella to the top and then paprika, cook 30 minutes with lid and 15 minutes without a lid