PESTO - MARCELLA HAZAN
From the Julia Child of Italian Cooking, this is Marcella Hazan's recipe for pesto. Its the first I've ever tasted and the only one I'll ever use. I've tried other recipes and nothing surpasses this, especially not any you'll get from a restaurant. Quality ingredients are important in simple recipes like this. The aromas in pesto's ingredients are subtle and its flavor varies depending on the brand and quality of the ingredients you choose. Make sure to find the best olive oil, the freshest basil (if it doesn't smell right or fragrant, don't bother using it, it will be a waste of expensive ingredients.) The cheeses mentioned should be sought and used. Use a high quality butter if possible.
Provided by pizzamoon5-toss
Categories Sauces
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.
- Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
- Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
- When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
- When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.
- Freezing pesto: Make the sauce through to the end of Step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving.
MARCELLA HAZAN'S BOLOGNESE SAUCE
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.
Provided by The New York Times
Categories dinner, pastas, main course
Time 4h
Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Number Of Ingredients 14
Steps:
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
SPAGHETTI AND MEATBALLS
Provided by Molly Wizenberg
Categories Pasta Tomato Kid-Friendly High Fiber Dinner Parmesan Breadcrumbs Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 main-course servings
Number Of Ingredients 18
Steps:
- For sauce:
- Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.
- For meatballs:
- Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
- Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
- Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
- Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
- Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer.
- Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
- Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.
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