Bibas Stracciatella Recipes

Steps:

• Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
• Ladle the soup into bowls and serve.

Steps:

• Making mozzarella: In a large pot, bring 2 quarts water and the kosher salt to a boil. Remove from heat and let cool to 180 degrees F.
• Add mozzarella curd to a large bowl and bring to room temperature. When the water has cooled to 180 degrees F, ladle it onto the curd. The curd will begin to look like shaggy mozzarella. Using a wooden spoon, stir and stretch the cheese until it forms a cohesive ball and takes on a "plastic" texture.
• Shaping mozzarella: Place half of the whey water (the salted water that turned the cheese curd into mozzarella) in another large bowl and chill to 80 degrees F. Meanwhile, work the mozzarella that's in the remaining warm whey water into 1 large ball. Knead and stretch the ball of cheese until there are no more lumps. Once the cheese is smooth, pull off a 4-inch section and put it into the second bowl containing the cooled whey water. Repeat this process with the remaining cheese.
• Making stracciatella: Take each of the sections of the mozzarella out of the cooled water and pull apart the strands (like string cheese). Put all of the pulled strands of cheese into a mixing bowl and add the heavy cream. Gently stir to make stracciatella. Set aside.
• Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Drizzle olive oil over the slices and place in the oven to toast, about 10 minutes. Remove from oven and, while still warm, rub cut side of garlic over the toasted bread. Then rub the bread with the cut side of tomato while gently squeezing the tomato halves. Top slices with a generous spoonful of stracciatella followed by a drizzle of olive oil, flaky sea salt and freshly cracked black pepper.

Steps:

• Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
• Add the wine and cook, stirring, until almost all of it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth or water if the sauce looks too dry.
• Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is tender but still firm to the bite. Drain the pasta, and place in a large heated bowl.
• Add remaining 1 tablespoon butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with the cheese.

Steps:

• In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.
• In a medium bowl, whisk together eggs and parsley. Using a fork, stir stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.

Steps:

• In small bowl, combine dried mushrooms and hot water.
• Allow mushrooms to reconstitute, making sure to save the liquid!
• Season veal with salt and pepper, then dredge in flour, shaking off excess.
• Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed.
• Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed.
• Return veal to pan, add wine and reduce for 5 minutes.
• Be sure to scrape up any brown bits off the bottom of the pan--that's where the flavor is!
• Add mushroom water, tomato sauce, and chicken broth.
• Simmer on very low heat for at least 45 minutes, or bake at 325 degrees for 1 and 1/2 hours, or until veal is fork tender.
• Serve over creamy polenta, rice, mashed potatoes, or egg noodles.

Steps:

• Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
• Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
• Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little "rags" form. Taste, adjust seasoning and serve at once.

Steps:

• Beat eggs in a bowl with cheese, parsley, and nutmeg. Meanwhile, bring broth to a boil. add egg mixture to broth in a stream, stirring. Simmer 45 seconds. Season with salt and pepper.