Lidia Bastianich Pappardelle With Beef Guazzetto
Lidia's Celebrate Like An Italian
Lidia Bastianich and Tanya Bastianich Manuali
Meat sauce is a favorite in this house. Actually, meat sauce is a favorite with my daughter in this house. And, I'll admit, I like it too. So I'm always willing to try new recipes that include meat as a condiment for pasta. Again, how many ways can you make the same type of food? Apparently as many as you want! Which is why I get so excited when a new cookbook comes out. Because while I like experimenting with new recipes, I'm not so creative that I can create them from scratch. Well… at least not all the time. 😊
This one is definitely worth making again. And while it does take a couple of hours to cook, it's not as long as some other recipes which can take up to 4 hours. Not including prep time, of course…
As for modifications, as I referenced below that I used College Inn broth instead of preparing it from scratch. And while the recipe calls for porcini mushrooms, most of us are not fans of the shrooms, so I left them out. Next time I'll try this with the shrooms. Just not this time. Finally, the cheese I used was Parmigiano Reggiano instead of Grana Padano. They're very similar cheeses, I'm just hooked on the Parmigiano.
Ingredients:
6 cups chicken stock (the book references a recipe on page 148, I used College Inn)
½ cup dried porcini mushrooms
2 pounds boneless beef chuck, cut into 2-inch cubes
1½ teaspoons kosher salt, plus more for the pasta water
All-purpose flour, for dredging
5 tablespoons extra-virgin olive oil
1 large onion, chopped
2 cups coarsely grated carrots
¼ cup tomato paste
1 cup dry white wine
3 fresh bay leaves
Pinch ground cloves
1 pound pappardelle
½ cup Grana Padano
Bring the stock to a simmer in a small saucepan. Put the porcini in a spouted measuring cup, and add 1 cup of the hot stock. Season the beef all over with ½ teaspoon of the salt. Spread some flour on a plate, and lightly dredge the beef in the flour, tapping off the excess. Heat 3 tablespoons of the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the beef and brown all over, about 8 minutes. Remove the beef cubes to a plate as they brown.
Once all of the beef is out, add the remaining 2 tablespoons olive oil to the Dutch oven. When the oil is hot, add the onion and carrot, and cook until the onion softens, about 6 minutes. Clear a space in the pan and add the tomato paste. Cook and stir the tomato paste in that spot until it toasts and darkens a shade or two, about 2 minutes. Stir in tomato paste into the vegetables, and add the wine. Bring to a simmer, and cook until reduced by half, about 2 minutes. Add the bay leaves, cloves, and the remaining teaspoon of salt. Remove the porcini from the soaking liquid and chop; add them to the pot, leaving the grit behind in the bottom of the cup. Add the beef back to the pot, and ladle in enough of the hot stock just to cover the beef. Cover, simmer until the beef is very tender and falling apart, about 1½ to 2 hours adding more stock as you go to maintain the level of liquid (if you run out of stock, add a little water). Remove the bay leaves.
When the beed is almost ready, bring a large pot of salted water to a boil for the pasta. Add the pasta. Bring the beef and sauce to a boil, and cook minute or two to thicken the sauce to your liking. When the pasta is al dente, remove with a spider directly to the sauce. Toss to coat the pasta with the sauce, adding a little pasta water if it seems dry. Remove the pot from the heat. Sprinkle with the grated cheese, toss, and serve.
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Source: https://dinnerwithdiana.wordpress.com/2017/11/15/pappardelle-with-beef-guazzetto/
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