by Deborah Perugi | Nov 8, 2012 | Beans, Polenta, Recipes, Sausage
from Archie Perugi
One bunch kale
Italian Pork sausage or Salamini sausage
Olive oil
1 medium or 2 small onions diced
1 carrot diced
1 celery stalk diced
1 garlic clove crushed or minced
1 can red kidney beans or white Roman
1 small can tomato sauce
Salt and pepper
Corn meal (polenta or coarser meal)
Cook kale in water. Drain and cut into pieces. Brown broken up sausage in olive oil. Add kale, onion, carrots, celery, garlic, beans, 3 C water, tomato sauce, salt and pepper and cook over medium heat. Bring to a simmer and add corn meal slowly stirring continuously with wooden spoon. Cook 30 minutes.
Garnish with olive oil and grated parmesan cheese.
by Deborah Perugi | Nov 8, 2012 | Pasta, Pork, Recipes, Sauce, Sausage
(large pot as made 12/9/1979) – from A Perugi
1 lb+ Italian Salamini Sausage – boiled 20 minutes, cooled and crumbled
1 1/4 lb. pork loin with bone
1/2 lb. pancetta, diced
2 1/2 lb. beef stew meat (chuck?) cut into 1/2″ cubes
3 or 4 tbsp. parsley (remove stems)
1/2 lb. carrots diced
1 1/2 lb. onion diced (3 – 4 medium large)
6 or 7 garlic large cloves, pressed
2-3 stalks celery (1/2 lb.)
1/4 cup butter and 1/2 cup Madre Sicilia Olive Oil
1 Tbsp. Kosher salt
1 tsp. dried margoram, 2/3 tsp. thyme, 2 bay leaves, 3 generous dashes cinnamon, 4 dashes cayenne
35 oz. can imported peeled tomatoes, drained and chopped
29 oz. can Heavy tomato puree (Contadina)
6 oz. can Progresso Tomato paste
29 oz. can Hunts tomato sauce
15 oz. can Del Monte tomato sauce
1/2 oz. dried porcini mushrooms, soaked and diced.
Melt butter in oil with pieces of pancetta. Cook onion , carrots, celery, parsley in oil
mixture until soft. Take out most of this “suffrito”, and add some garlic and put aside.
Add rest of garlic and pork to pot and brown, then add beef and brown. Return soffrito, cook
awhile, add everything else and simmer 1 hour. Add mushrooms and cook 1/2 hour more. Serve
by Deborah Perugi | Oct 16, 2012 | Beans, Main Dish, Recipes, Sausage
From Archie Perugi
1 Cotechino sausage (can be found in NYC or even your local Italian market!)
2-1/2 C. large lentils, washed and dry
2 small onions or 1 large, diced
1/4 c chopped pancetta
1 tsp. chopped garlic
2 stalks celery, diced
2 medium carrots, diced
1 can tomato sauce or 1 cup homemade sauce
Boil sausage in water for 1 – 1 1/2 hours.
Remove from water and add lentils to water and boil.
Saute chopped onions in olive oil, then add pancetta,carrots, celery, and garlic.
Add partially cooked lentils to the carrots, etc. Then add the tomato sauce and sausage. Add some of the sausage water. Pierce the sausage to release the juices into the lentil mixture. Cook for 45 minutes over medium heat or until the lentils are soft.
Serve with sliced sausage on top.
by Deborah Perugi | Sep 17, 2012 | Beef, Lasagna, Main Dish, Pasta, Recipes, Sauce, Sausage
From N Krug:
Meat sauce:
1 cup chopped onion
1 clove garlic minced
1/2 cup chopped celery
2 Tblsp. butter
1 lb. Mild Italian sausage
1 lb. Ground round
2 Tblsp. olive oil
1/4 cup dry white wine (“or red” -D.P.)
2 cups chopped tomatoes peeled and seeded
3 Tblsp. tomato paste
2 cups beef bouillon
1 tsp. dried oregano
Salt and pepper
Becciamella sauce:
5 Tblsp. butter
6 Tblsp. flour
2 cups milk
1 cup heavy cream
1 tsp salt
Dash nutmeg
Other:
1 lb. Lasagna noodles
1 lb. Mozzarella cheese grated
1/2 cup grated Parmesan cheese
To prepare meat sauce:
Combine onion, garlic and celery and saute over low heat in 2 Tblsp. butter 8-10 minutes.
Remove to heavy 3-4 quart saucepan. In same frying pan, saut the sausage and ground round in olive oil until browned.
Remove excess grease. Add wine to meat and boil stirring constantly until wine is almost evaporated. Add meat to sauce pan with onion mixture and add the tomatoes, paste, stock and seasonings. Simmer for 1 hour.
To prepare the becciamella sauce:
Melt 3 Tblsp. butter into heavy 2-3 quart saucepan over low heat.
Stir in flour. Cook slowly 2-3 minutes. Pour in milk and cream slowly stirring with a whisk to obtain a smooth sauce. Heat to boiling stirring constantly until sauce thickens. Remove from heat and add 1 tsp. salt and nutmeg.
To build the lasagna:
Butter a 9 x 13 x 3 inch-baking dish. In a large 6-8 quart pot, cook the lasagna. When cooked, drain and cover lasagna with cold water.
Spread layer of meat sauce on bottom of baking dish. Over this, lay 1/3 of the noodles, 1/3 of the sauce and 1/3 of mozzarella cheese. Repeat 2 more times. Sprinkle top with Parmesan cheese and bake at 350 degrees for 30 minutes.
