Bistecca D Ippogloss Alla Genovese Recipes

Steps:

• Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
• Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
• For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
• Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

Steps:

• Pour a kettle of boiling water into a very large pan until half full. Return to the boil, then add the potatoes and spaghetti, and a little salt. Cook for 10 minutes until the potatoes and pasta are almost tender. Tip in the green beans and cook for 5 minutes more.
• Drain well, reserving 4 tbsp of the cooking liquid. Return the potatoes, pasta and beans to the pan, then stir in the fresh pesto and reserved cooking liquid. Season to taste, divide between four serving plates and drizzle with a little olive oil.

Steps:

• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

Steps:

• Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
• Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
• Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
• Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
• Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.

Steps:

• Rinse the halibut and pat dry. Season with salt and pepper and dust with the flour.
• Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
• Deglaze the pan with the white wine, add the lemon juice and mix in, then add the ceam and mix it in also, simmer for 3 minutes.
• Next add the basil, parsley and capers, season with salt and pepper.
• Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.

Steps:

• For the besciamella sauce: Heat milk in a saucepan over medium heat, stirring occasionally with a whisk to avoid scorching. Meanwhile, dice the butter and begin to melt it over medium heat in a separate saucepan. In a small bowl, combine the flour, salt and nutmeg. When butter has fully melted and has stopped bubbling, whisk the flour mixture thoroughly into the melted butter. Allow this flour mixture to simmer, stirring frequently, for about 5 minutes. When the milk is steaming and looks like it is about to simmer, quickly add all of the flour roux to the hot milk while stirring vigorously with the whisk. (The whisking will allow the roux to fully incorporate into the milk and you will start to see it thickening.) Bring to a full rolling boil, whisking constantly, to thicken the milk and flour mixture. Transfer mixture to a bowl or casserole dish to fully cool down in your refrigerator.
• For the lasagna: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch glass baking dish.
• In a bowl, combine the besciamella sauce with the pesto Genovese and salt. Begin assembling the lasagna by laying a sheet of raw fresh pasta down in the greased baking dish (cut and piece together the pasta if necessary to fit your vessel). Next, pour a half cup of the sauce mixture onto the pasta. Using a spatula or desired utensil, spread the sauce evenly, making sure to get it to the edges and in the corners of the dish. Sprinkle over the sauce layer a handful of asparagus, handful of mozzarella, light handful of pecorino, light handful of basil. (Keep in mind, there are 7 layers with these ingredients, so use sparingly on each layer; the pine nuts will be distributed on 2 layers of your choosing, as they are not needed on each layer.) For the 8th and final layer, begin by laying the rest of your pasta on top of the 7th layer, then spread the rest of your sauce on top of the pasta, and sprinkle the rest of your mozzarella on the sauce. Finish the assembly by evenly sprinkling the crouton crumbs on top of the mozzarella. Cover the dish well with foil to trap in moisture to allow the raw pasta to cook.
• Bake, covered, for 30 minutes, then uncover the lasagna and bake until the lasagna has crisped and browned to your liking, another 15 to 30 minutes. Remove from oven and serve with warm alfredo sauce or as desired.

Steps:

• In a food processor, mince the garlic and basil with the salt.
• With the machine running, add the oil in a thin stream and continue processing until well blended.
• Add pine nuts and butter, process until the nuts are chopped.
• Makes one cup pesto, or enough to dress one pound of pasta.

Steps:

• Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
• Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
• Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
• Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

Steps:

• In a large saucepan, heat oil.
• Saute onion and garlic 2-3 minutes.
• Add cabbage, celery, and carrots. Saute 5 minutes.
• Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes.
• Add zucchini, beans, and salami; cook 15 minutes.
• Add pasta; cook until al dente.
• Add salt and pepper.
• Stir in pesto sauce just before serving.
• Serve in large bowls with grated cheese.