BRAISED OXTAILS WITH RIGATONI (CODA DI BUE BRASATA)
Adapted from a recipe by Lidia Bastianich on her TV series "Lidia's Italian-American Table".
Provided by DrGaellon
Categories Stew
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, cover the oxtails with cold water. Let stand 30 minutes. Drain, pat dry, and season both sides with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add oxtails, being careful not to overcrowd the pan, working in batches if necessary. Cook until both sides are nicely browned; transfer to a slow cooker as they finish.
- Add the wine to the skillet to deglaze, scraping up any browned bits at the bottom of the pan, then transfer to the slow cooker. Add the vegetables, garlic, herbs and tomatoes with their juices. Season with salt and pepper. Cook on low 6 hours or high 3 hours.
- Cool to room temperature. Remove the oxtails to a plate. Skim as much fat as possible from the surface. Puree the vegetables with a blender or immersion blender, or use a potato masher for a chunkier sauce.
- Remove the meat from the bones and shred coarsely, then return to the sauce. (This step can be skipped and the oxtails served intact, if preferred).
- Prepare the rigatoni according to package directions. Reserve 1 cup of the pasta cooking water before draining. While pasta cooks, reheat the sauce.
- When the pasta is cooked and drained, return it to the pasta cooking pot with half the sauce. Bring to a boil, gently tossing to coat the pasta with sauce. Add a few spoonfuls of the cooking water if needed to get the right consistency. Add the cheese, adjust salt and pepper and serve with the extra sauce ladled on top.
Nutrition Facts : Calories 564, Fat 20.9, SaturatedFat 5.2, Cholesterol 73.4, Sodium 558.8, Carbohydrate 71.1, Fiber 6, Sugar 9.5, Protein 17.8
POTATO CROQUETTES (LIDIA BASTIANICH)
Make and share this Potato Croquettes (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h38m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the potatoes well; do not peel them.
- Add enough cold water over the potatoes in a medium saucepan to cover them by 3 fingers.
- Bring the water to a boil over high heat, then lower the heat slightly to a gentle boil.
- Cook until tender when poked with a wooden skewer or the tip of a paring knife, 20-35 minutes, depending on the size of the potatoes.
- Drain the potatoes and let them stand until cool enough to handle.
- Scrape off the skins with a knife and pass the potatoes through a ricer or force them through a coarse sieve back into an empty pot.
- Stir in the butter; et the pot over medium heat, and stir until the puree is smooth.
- Remove from heat and season with salt, white pepper, and a touch of nutmeg.
- Beat one of the eggs and stir it, along with the prosciutto and parsley, into the potato mixture until all the ingredients are evenly distributed; cool to room temperature.
- Using about 2 tablespoons of the potato mixture for each, form cylindrical croquettes about 2 inches long.
- Refrigerate the croquettes, uncovered, until firm, about 20 minutes.
- They can also be covered and refrigerated for up to 1 day before continuing.
- Whisk the remaining two eggs well in a wide bowl.
- Spread the breadcrumbs and flour out on separate plates or sheets of waxed paper.
- Working with a few at a time, dredge the croquettes in flour to coat them lightly and tap off the excess.
- Dip the floured croquette into the egg, turning well to coat all sides evenly.
- Let the excess egg drip back into the bowl, then lay the croquettes in the bread crumbs; turn to coat all sides and ends well with the bread crumbs, pressing very gently with your hands until the crumbs adhere well to the croquettes.
- Heat the vegetable oil in a heavy, medium skillet over medium heat to 350°.
- When the oil reaches temperature, slip half the croquettes into the oil.
- Fry carefully, turning them as necessary, until golden on all sides, about 4 minutes.
- Adjust heat under the pan as the croquettes cook so they cook evenly.
- Remove the croquettes with a slotted spoon and drain them on a paper-towel lined baking sheet.
- Repeat with the remaining croquettes.
- Fried croquettes can be kept warm on a baking sheet in a 200° oven for up to 20-30 minutes.
PASTA WITH LENTILS (PASTA CON LENTICCHE) - LIDIA BASTIANICH
Make and share this Pasta With Lentils (Pasta Con Lenticche) - Lidia Bastianich recipe from Food.com.
Provided by DrGaellon
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
- Bring a large pot of heavily salted water to the boil.
- Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
- Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.
Nutrition Facts : Calories 420.1, Fat 10.4, SaturatedFat 1.9, Cholesterol 63.8, Sodium 350.3, Carbohydrate 67.8, Fiber 6.9, Sugar 5.6, Protein 14.8
WINE BRAISED OXTAILS
This is the most velvety, scrumptious stew-like dish! My family BEGS me to make this. It's time consuming, but so worth it! I probably only make it a couple times a year (usually in the colder months) and it's always a hit.
Provided by Zobeed
Categories Stew
Time 7h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).
- Trim oxtails and pat dry. Season oxtails with salt and pepper. In a large pot, just large enough to hold oxtails in one layer, heat 1 tablespoon olive oil over moderately high heat and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon olive oil in same manner and transfer to bowl.
- Add coarsely chopped shallots, garlic, carrots, leeks, onion, and celery to the pot just used to brown the oxtails and cook in 1 tablespoon olive oil over moderately low heat, stirring, until softened.
- Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.
- Bring liquid to a boil. Turn to a low heat and braise oxtails, covered, on the stove for 3 hours (you can also do this in the oven), or until meat is very tender.
- Transfer oxtails with a slotted spoon to a bowl. Pour braising liquid through a fine sieve into a large container and discard solids. Refrigerate overnight.
- Next day, skim the fat off the liquid. Combine the oxtails with the liquid in a large pot and simmer for another 2 to 3 hours.
- Serve with mashed potatoes.
Nutrition Facts : Calories 348.6, Fat 9.7, SaturatedFat 1.3, Cholesterol 0.5, Sodium 425.5, Carbohydrate 18.4, Fiber 1.6, Sugar 4.7, Protein 2.9
OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)
Ms. Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family. Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram. It's delicious by itself or served over a hearty pasta, like rigatoni. And don't be deterred by the large amount of celery the recipe calls for. It reduces to a flavorful pulpy slurry that will surprise you.
Provided by Amanda Hesser
Categories times classics
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
- Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
- Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
- Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
- Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
- Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 56 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 20 grams, Sodium 1197 milligrams, Sugar 6 grams, TransFat 0 grams
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