Calabrese Sunday Sauce

The traditional Italian Sunday meal consists of red sauce and meat. My Calabrese Sunday Sauce makes me smile as I put in all the ingredients like nonna did. I love going to the local butcher here in Leamington for the Sunday sauce meat. Nonna used a trio of meats; a good Sunday sauce has beef, pork and veal.

We lived in some of the tiniest apartments when we came from Italy, but the kitchen always had big flavours. I remember the kitchen always full of people; in those days there were no kitchen Islands; everyone sat at the kitchen table while nonna cooked. Visitors enjoyed coffee and cakes, and sometimes the visiting women helped with the food or with cooking advice. It was loud and crowded, but it was fun.

My childhood was loaded with fun and good times, especially in the kitchen. Today I work at a big kitchen Island with all the gadgets one could dream of, but my heart lives in those little tiny kitchens. It was there my love for cooking began and my nonna passed on her recipes one ingredient at a time.

Local meat products go into this recipe today.

The beef shank hits the pan.

Browning the beef shank with the Italian sausage.

The aroma and the sizzling made it hard for me not to eat some, and I did.

Don’t turn the meat until it is ready and then add some red wine.

Our Italian liquid gold; my homemade marinara from our local Leamington tomatoes. Nothing compares to this.

When the sauce hits the pan there is a tremendous aroma that fills the air.

My Calabrese style bracciole ready for browning.

Sizzling hot and my lens covers with steam.

My plate and heart fill with joy, and I am transported back to that tiny kitchen with big flavours in Little Italy on James St. in Sault Ste. Marie, Ontario.

5 from 1 vote

Calabrese Sunday Sauce

This is an array of meats with our pasta.

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Calabrese Sunday Sauce

Author Renata Solski

Ingredients

The Sauce

6 Italian Sausage links cut in thirds
1 whole beef shank
10 braciole
1/2 cup red wine
2 jars marinara sauce
1 tsp salt
1 tsp sugar
2 tsp Italian Seasoning
1 tsp oregano
1 clove garlic

The Braciole

10 pieces thinly sliced beef rump, top round or bottom round
1 lb ground veal
1 cup plain breadcrumbs
1 egg
1/2 cup cold water
1/2 cup Grated Parmesan or Romano Cheese
2 cloves garlic minced
2 tbsp chopped parsley
1/2 tsp salt

Instructions

The Sauce

In a large pot place the olive oil and when hot add the beef shank.
Start browning this meat.
Next add the sausage, garlic and Italian seasoning.
When everything turns golden brown, add in the red wine.
Now pour in the marinara sauce.
Sprinkle with sugar and cook slowly for about one hour.
After one hour add the braciole.
Cook for another 2 hours.

The braciole

I take ground veal and add the egg, water, breadcrumbs, parmesan, garlic, chopped parsley and salt.
Mix it all up using your hands.
Place the steak on a board and scoop out about half a cup of the ground meat mixture into the middle.
Roll up tucking everything in.
Use string or toothpicks.
In a large pan add 2 tbsp canola oil.
Brown the braciole.
Remove from heat and let cool.
If you use kitchen string, cut it and remove it before place the braciole in the sauce.
If you used toothpicks, place the braciole in the sauce and then remove them after you take the braciole out of the sauce.

March 12, 2019

13 Comments

Orecchiette Tossed in Pesto with Shrimp and Spinach

It isn’t a good day if I don’t eat pasta. Most days we eat it at lunch. Orecchiette with Shrimp, Pesto and Spinach is a great dish for family or to entertain with. It is elegant and flavourful. If it is your main and only dish, serve a salad and some bread.

Many pasta dishes incorporate fresh ingredients. I toss cherry tomatoes and fresh spinach in this pasta once cooked. Toss everything together and bring to the table on a pretty platter. The wow factor of this dish is that your guest will think that you cooked all day.

It is so easy to cook when the ingredients are simple and on-hand. I always keep some infused olive oil and it comes in handy. Fresh spinach is always in my refrigerator and today I bought these fresh cherry tomatoes.

I aways have fresh pesto on hand. I keep it frozen in my refrigerator; this basil grows locally at our greenhouses and farms in Leamington, Ontario.

I use large jumbo shrimp and I like to clean them myself.

It looks like a meal even before it cooks. I bought a freshly baked baguette today.

Simply season that shrimp and add a little infused olive oil.

A little bit of cream cheese goes a long way and adds a velvet texture to any dish.

The shrimp meets the sauce.

Quickly toss in the fresh ingredients.

Plated and yummy!!

5 from 1 vote

Orecchiette Tossed in Pesto with Shrimp and Spinach

An elegant and quick dish that you can serve to company.

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Penne with Shrimp and Spinach Pesto

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Servings 3 main portions

Author Renata Solski

Ingredients

250 gr penne
4-6 tbsp prepared Pesto
2 cups shrimp shelled, deveined and sliced
2 tbsp olive oil
1 cup cherry tomatoes sliced in half
2 tbsp cream cheese
1 cup fresh spinach
1 tbsp Italian Seasoning
extra Parmesan cheese for garnish

Instructions

Put a large pot on to boil for the pasta.
When the pot boils put in the pasta and let cook to al dente.
In a large pan place the olive oil and add the shrimp with the Italian seasoning.
Let the shrimp pink-up.
Remove from pan and add the cream cheese with the pesto.
Warm-up and let the cream cheese melt.
Return the shrimp to the pan.
Add in the pasta and you might want to use some of the pasta water to thicken the sauce.
Remove from heat.
Add the cherry tomatoes and the spinach and toss into the pasta.
Garnish with parmesan cheese.

Recipe Notes

This recipe is easy to double. 250 grams should feed 3 people, if it is the only course. I use 500 gr for 6 people. Serve a salad and bread with it. 🙂

March 5, 2019

2 Comments

Spinach Ravioli in Carrot and Red Sauce

I love purées and my spinach ravioli needs another level of flavour. Spinach Ravioli in Carrot and Red Sauce is where old favourites meet new flavours. I have some marinara sauce that I made earlier in the week, and I have a bunch of carrots that need cooking. I plan to make a purée out of the carrots and swirl in the red sauce. These days I am experimenting with plating. You know you are a food blogger when you ask your husband not to eat until pictures are done.

Pasta dough becomes easier as I use my easy pasta machine attachments on the Kitchen Aid. I also experiment with eggs and flour. Today I mixed the pasta by hand and I left the egg whites out of the dough. Leaving out the whites makes the dough softer and not as easy to work with, but also makes the dough richer. This is a very good article that takes you through all the variations : https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

The filling is easy and mom’s recipe. She always uses ricotta, parmesan, eggs and spinach. My Sicilian side says to add a little nutmeg, and I do. I also leave out the egg whites in this filling because I don’t want the inside of the ravioli to puff up when boiling.

I use fresh baby spinach.

A little bit of nutmeg goes a long way.

The ricotta mixture ready for the dough.

The ravioli go into the freezer on a pan first.

Once frozen, I place them in a freezer bag; this allows for the ravioli to freeze individually and not stick.

The carrot sauce pureed with the cream, salt and pepper.

When the ravioli come to the top, they are done.

Nice big chunk of Asiago cheese for garnish.

I swirl the carrot sauce in the middle and surround it with red sauce. You can also combine the two together and you will get a blush sauce.

Plated and delicious!!

Spinach Ravioli in Carrot and Red Sauce

A little colour on your plate with this recipe.

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Spinach Ravioli in Carrot and Red Sauce

Prep Time 1 hour

Cook Time 3 minutes

Total Time 1 hour 3 minutes

Servings 6

Author Renata Solski

Ingredients

The Pasta Dough

1 1/2 cups flour plus 2 tbsp
2 eggs
pinch of salt

The Filling

2 1/2 oz spinach cooked and strained
250 grams ricotta cheese
1/4 cup grated parmesan
1/8 tsp nutmeg
salt and pepper

The Sauces

1 cup prepared marinara sauce
3 carrots peeled and sliced
1 cup vegetable broth
1/4 cup carnation milk or cream
salt and pepper

Garnishes

2 tbsp good olive oil toss ravioli
2 tbsp chopped parsley toss ravioli
shaved parmesan or asiago garnish
freshly ground black pepper

Instructions

The Pasta Dough

Bring the flour and eggs together with a pinch of salt. You can use a food processor if you like. If the dough is a bit dry, add 1-2 tbsp cold water.
Bring dough together and wrap in plastic.
Place in refrigerator for at least 30 minutes.

The Filling

Take fresh spinach. I put it in the microwave with 1 tbsp of water for one minute.
Drain and squeeze any excess fluid and chop finely.
Mix the ricotta, egg yolk, parmesan, salt and pepper. Add the spinach.
Place in refrigerator.

The sauce

Heat the olive oil and add the onion.
Dice the carrots and cover with the broth. Cook until softened, about 15 minutes
Then purée with a food processor
Add the milk and season with salt and pepper.
Keep the sauce warm.
See recipe notes for the marinara sauce.

The Assembly

Divide dough in two.
Roll out the pasta dough with a rolling pin or pasta machine.
Place a teaspoon of the ricotta mixture on one side of the pasta sheet.
Leave about an inch in between each little pocket of ricotta.
Flip over the pasta sheet to cover the pockets of ricotta.
Use your fingertips to press around the filling.
Cut with a fluted cutter.
Spread the ravioli on a cookie sheet dusted with semolina.
Place in freezer until frozen and then bag the ravioli.
Or
Cook fresh, but always place the ravioli in Refrigerator first.

The cooking and plating.

Bring a large pot of water to boil.
Add the ravioli and salt the water.
When the ravioli come to the top, they are cooked.
Gently toss the ravioli with a little olive oil and parsley.
Place them in a bowl lined with the carrot and marinara sauces.
Be as creative as you want.
Place parmesan cheese shavings over top and more freshly ground pepper.

Recipe Notes

For my marinara recipe go to: https://recipesatmytable.com/marinara-sauce-passata-making/

February 21, 2019

Old-time Pasta Dough

When my nonna didn’t have eggs, she made this Old-time Pasta Dough. It is simply flour, water and salt. I let it rest and then put it through the pasta machine. Nonna rolled it by hand and she was a master at it. Today we take the easy way out and my Kitchen-Aid is my best friend. If you want an egg pasta recipe: https://recipesatmytable.com/homemade-pappardelle-with-pork-tenderloin-ragu/

Today’s sauce is my left-over Arancini sauce; it is the traditional Sicilian meat and pea sauce. This is one of my favourite sauces to make and I also do a great baked pasta with this. Working from memory and old recipes is not easy, and like other recipes I worked on the measurements until they were perfect. This is a beautiful silky and pliable dough. It is easy to handle. The sauce comes together with no fuss and it smells heavenly.

The dough wrapped and ready to sit.

The Pasta comes through the machine and it is silky and smooth.

I use my new pasta attachment and this makes the work much easier.

Use lots of flour to keep pasta from sticking.

The Sicilian side of me prepares this typical meat and pea sauce.

See how thick this sauce is as it clings to the spoon.

Plated and ready to go to the table.

Old-Time Pasta Dough

Old-Time Pasta Dough is a three ingredients easy to make dough for home-made pasta.

Prep Time 40 minutes

Cook Time 3 minutes

Total Time 43 minutes

Servings 8

Author Renata Solski

Ingredients

The Pasta Dough

3 cups all purpose flour a little extra for dusting
1 1/4 cups cold water
1 tsp salt

The sauce

1 lb lean ground beef chicken or turkey is good too
1 cup frozen Green Giant Sweetlet Peas
4 cups marinara sauce
1 medium onion diced
1 clove garlic minced
2 tbsp Italian seasoning
1 tsp died oregano
1 tbsp olive oil
1/2 cup parmesan or romano cheese for dressing the pasta

Instructions

The Dough

Put the flour and salt into a food processor. I used my Kitchen Aid.
Stir the dry ingredients and slowly pour in the water until it forms a ball.
Turn onto the counter and knead until the dough is smooth, silky and pliable.
Wrap in plastic wrap for 30 minutes. Leave it out on the counter.
Cut the dough into 6 pieces and put it through the pasta roller.
Here is an excellent short video to watch.
https://www.youtube.com/watch?v=xx9Ewh_QbwY
I put the pasta onto a well floured cookie sheet.
Then I place the pan in the fridge until I am ready to cook it.
Use a large pot with plenty of water.
Remember to never salt the water until you put the pasta into the pot.
Cook for about 3 minutes. Fresh Pasta does not need a lot of time to cook.

The Sauce

Put one tablespoon of olive oil into a large sauce pan and sauté the onion.
Add one tablespoon of Italian seasoning,, the garlic and add the ground meat.
Brown the meat and then add the sauce.
Sprinkle the second tablespoon of Italian seasoning and the dried oregano over the sauce.
Let simmer for 30 minutes until everything thickens.
Add the frozen peas and continue cooking for another five minutes.
Sauce is now ready.

Recipe Notes

Use a generous amount of cheese to dress the pasta with the sauce.

January 9, 2019January 12, 2019