Mama Zuquinis Sugo Di Vitello Recipes

Steps:

• Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
• In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
• When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
• Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
• Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
• To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
• NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.

Steps:

• Cut a cross in the pointy end of each tomato and place into boiling water for 2-3 minutes. Remove from water and set aside to cool. Remove skins and discard. Chop the tomatoes into 1cm sized pieces.
• Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally.
• Stir in tomato paste and cook for 1 minute.
• Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually.
• Reduce head and simmer uncovered for 10 minutes, stirring occasionally.
• Season with salt & pepper and using a stab mixer, puree the sauce until smooth.
• Serve with prepared pasta of your choosing.
• OPTIONS:.
• Add fresh herbs such as oregano, flat leaf parsley or basil.
• Add 500g pork&veal mince to make it into a bolagnaise.
• Can be used for parmigiana.

Steps:

• Heat oil in an 8 qt Dutch oven over medium-high heat.
• Toss lobster pieces (including reserved bodies) in flour and shake off excess. Add to pot and cook until shells turn red, turning occasionally (about 6 minutes). Transfer lobster pieces to a plate and set aside.
• Add chile flakes, oregano, and garlic to pot and saute until lightly toasted (3 minutes). Add tomato paste and stir once or twice until lightly caramelized (2 minutes).
• Add cognac and stir slowly until almost evaporated (3 minutes). Add stock, tomatoes, and bay leaf and bring to a boil, stirring occasionally.
• Reduce heat to medium-low. Cook, partially covered, until thickened (30 minutes). While sauce is cooking, remove lobster meat from reserved bodies and chop into bite-sized pieces.
• Return all of the lobster to pot and cook until cooked through (about 10 minutes). Season with salt and pepper. Add pasta; toss with sauce.
• Transfer to a large serving platter; sprinkle with parsley.

Steps:

• Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
• Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes, broccoli and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.