Gelati

Here are a couple of Gelato recipes that are very delicious. The nice thing about making this gelato versus making traditional ice cream out of fresh custard is that the gelato is much healthier. There are no eggs used, yet instead I use cornstarch. I have two recipes here. One is for a very refreshing tasting mint gelato, while the other is a decadent chocolate hazelnut gelato.

Fresh Mint Gelato


2 Cups Whole Milk, plus 2T extra
1/3 cup sugar
1T Cornstarch
1 - 3/4oz pkg of fresh mint
3 drops Green food coloring
pinch of salt

Method:
Heat 2 cups of milk & sugar in sauce pan to boil
mix cornstarch with 2T whole milk to dilute
add cornstarch mix to hot cream and cook whisking occasionally for 5 minutes
add salt and food coloring
pour over fresh mint into stainless steal mixing bowl
steep over night in refrigerator
strain out mint and discard
follow ice cream maker instructions next
then freeze for a couple of hours
serve immediately


Chocolate Hazelnut Gelato

2 cups Whole Milk, plus 2T extra
1/3 cup sugar
1T Cornstarch
1/3 cup Chocolate Hazelnut Spread
1/2 Cup Hazelnuts, Toasted & peeled
pinch of salt

Method:
Heat 2 cups of milk & sugar in sauce pan to boil
mix cornstarch with 2T whole milk to dilute
add cornstarch mix to hot cream and cook whisking occasionally for 5 minutes
add salt and chocolate hazelnut spread
whisk together
transfer to stainless steel mixing bowl
refrigerate over night
follow ice cream maker instructions next
then freeze for a couple of hours
top with toasted hazelnuts
serve immediately

Porterhouse Steaks with Salsa Verde

This is a very simple type of steak dish to make if your looking for a nice fresh & vibrant foil to a nice hunk of meat. This salsa verde is like a pesto genovese but uses flat leaf parsley in place of the basil and has an added touch of delicious 25 year aged balsamic vinegar.

TT = to taste

2 Porterhouse Steaks
TT Fleur de Sel or coarse salt
TT coarse black pepper

For Salsa Verde:
2 Garlic cloves
1/2 cup fresh basil
1 1/2 cups flat leaf parsley
1/2 cup extra virgin olive oil, plus extra to seal top
1 T 25 year balsamic vinegar
TT sea salt
TT black pepper

Method:
pull out meat and allow to come up to room temp (30-45 min)
combine garlic, basil, parsley, vinegar in food processor
while running slowly add in olive oil
season to taste with salt & pepper and then set aside
in cast iron or oven proof pan heat over high
once smoking, pour in a couple tablespoons of oil(olive, canola, vegetable, grapeseed)
season steaks with salt and pepper
place steaks in hot pan and sear until nice and brown on one side (3-5 minutes)
turn steaks over and place into 300 F oven and continue to cook through until steaks are med-rare (5-8 minutes)
remove from oven and transfer to cutting board to rest for 10 minutes
put salsa verde in serving dish
once rested, slice steak and serve

Macarrones de Busa with Porcini & Ricotta

This is a classic dish from Sardinia. These hand rolled maccheroni have to be one of my favorite pastas. They have such an interesting chew to them that is truly unique. Here they are paired with a classic accompaniment of homemade ricotta cheese and porcini mushrooms.

TT = to taste

For pasta:
3 1/2 cups AP Flour
1 1/4 cups water
1T sea salt
3T extra virgin olive oil

For condimento:
2oz Dried porcini mushrooms
2 cups ricotta cheese, strained for an hour, homemade preferably (look up recipe on this blog!)
3 sprigs fresh thyme
4T extra virgin olive oil
TT, porcini powder for garnish (optional)
TT sea salt
TT, fresh ground black pepper

Method:
combine all ingredients for pasta and knead for a few minutes
wrap dough in plastic and let sit for half hour
Heat 1 1/2 cups of water to a boil
once boiling, drop porcini in and remove pot from heat
allow porcini to soak for an hour
unwrap and cut into 4 pieces
Take each piece and roll out with hands into a rope about 1/3" in diameter
cut into 2 1/2" - 3" pieces
Repeat with remaining dough
for making the maccheroni, I use a metal coat hanger that I cut to about 6-7" long. You could also use a bike spoke as well
I take the cut piece and dredge it in flour, then fold and knead it outwards into a longer & thinner strip, about 4 1/2" - 5" long.
place the rod piece into the center of the pasta lengthwise
pinch the top to close, then roll your hand over the pasta between your hand & the table until it is 5"-6" long
Pull maccheroni off of rod and place on parchment lined sheet tray dusted with flour
repeat process with remaining pieces
Prepare the condimento
Shake off the porcini really well to remove any grit, save porcini water
heat olive oil in large non stick saute pan over low heat
add porcini and thyme to pan and let saute in oil slighlty
add ricotta cheese and stir togehter
take porcini water and pour through a strainer lined with a coffee filter into the pan with the condimento
cook for a bit so the flavors all combine
season with salt and pepper
reserve and keep warm
bring 6qts of water to a boil
once boiling, add 2T of sea salt
drop pasta into boiling water in batches
allow pasta to float for 30 seconds
remove and transfer to pan with condimento
stir together, add pasta water if needed
repeat process with the rest of the pasta until it is all cooked off.
Transfer to plates and garnish with a pinch of porcini powder(if desired) and a sprig of thyme
serve immediately

Pappardelle with Venison Ragu

This is a take on a dish that you would find in northern Italy (Piemonte or Friuli). It has tremendous complexity of flavor that is just delicious. I like to have this pasta with a nice glass of Barolo. If your wallet isn't big enough for a Barolo, I don't mind substituting a Malbec.

TT = to taste

For Pasta:
3 1/2 cups, Semolina Flour
1 1/4 cups, water
1T Sea salt, fine
3T extra virgin olive oil

For ragu:
2T Olive Oil, butter, or rendered animal fat
2 1/2# Venison Roast
2 onions, diced
5 garlic cloves, thinly sliced
5 cloves
dash of grated nutmeg
dash of grated cinnamon
3 sprigs thyme
2 sprigs rosemary
3 cups red wine
2 cups venison, beef, or veal stock
2 Parmigiano reggiano cheese rinds (2"x2" each)
2-3 oz good dark chocolate,
1/2 of a ripe pear, peeled & thinly sliced (wait to do this until you need it)
TT salt
TT pepper
TT grated parmigiano reggiano, for garnish

Method:
Heat olive oil in dutch oven over high heat
Season venison roast with salt and pepper
Once oil is smoking add the venison and sear all over, should have a nice dark brown crust
remove venison from dutch oven and lower heat to med-low
add onions, garlic, cloves, nutmeg, cinnamon, rosemary & thyme
saute until onions have softened
add the venison back to the dutch oven
add wine, stock & cheese rinds and bring up to a boil.
cover and simmer on stove top over low heat or place in 300F oven for 5 hours
you should rotate meat every so often to ensure even cooking
while meat is cooking, make the pasta
combine all ingredients for pasta together
knead for a few minutes, then wrap in plastic and set aside for half hour
unwrap dough and cut into 4 pieces
wrap pieces not being used so they don't get dried out
Using a manual pasta roller, start on largest setting - #1
knead pasta through machine ten times
then roll out 3 times on largest setting - #1
then drop down 2 settings to #3, and run through 3 times
then drop down 2 more to second thinnest setting - #5
run through #5 one time, use flour as needed when rolling through the pasta machine, but try not to add too much or dough will get dry
take finished pasta sheet and cut with fluted pastry cutter or a knife into strips 1"x8"
place on parchment lined sheet tray dusted with flour
repeat process with remaining dough
After the 5 hours of cooking if cooking in oven, remove the dutch oven and put back on stove top.
uncover and remove the venison, & begin reducing the liquid uncovered
skim any fat from the liquid
cut venison into bite size pieces
add venison back to dutch oven and continue reducing liquid uncovered until almost fully absorbed and ragu becomes nice and thick
bring 6qts of water to a boil
once boiling, add 2T of sea salt
drop pasta into boiling water in batches
turn the heat off the ragu and add the sliced pear & the chocolate and stir together
taste for seasoning
scoop a little of the ragu into a large non stick pan and heat over low
once all pasta begins to float remove from water and add to non stick pan with the ragu and toss together
repeat with remaining pasta until it is all cooked off adding more ragu as needed
add a little bit of pasta water to non stick as needed if ragu becomes too thick
transfer finished product to serving plates and garish with some grated parmigiano reggiano
serve immediately