#italiandinner, #Focaccia,#Tiramisu,#Chicken Piccata, #PizzaDough #Antipasto, #Fettuccine #johnsonvillebrats
My niece Adrianna wanted to throw a special dinner party for her mothers birthday. So, we created an Italian themed dinner party. Everything was made from scratch including the pasta. We had such a good time cooking together.
Our menu included:Antipasto, Rosemary Focaccia bread with kosher salt, Fettuccine noodles, Beef & Pork Ragu Bolognese, Chicken Piccata and Tiramisu.
Here are a few of the recipes we used.
Beef and Pork Ragu Bolognese
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, finely chopped (about 1 1/2 cups)
- 2 celery stalks, finely chopped (about 1 cup)
- 2 carrots, peeled, finely chopped (about 3/4 cup)
- 5 garlic cloves
- 1 pound ground beef (90% lean)
- 1 package of Johnsonville Italian sausage mild (remove casing)
- 1 1/2 cup red wine
- 2 cups water
- 1 6 oz tomato paste
- salt and pepper to taste
Heat oil in a large heavy pot over medium-high heat. Add minced onions, celery, and carrots, garlic gloves. Saute until soft, 8-10 minutes. Add beef, and sausage; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add tomato paste, mix till brown, then add wine; let reduce, stirring often. Add 2 cups water stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, about 3 1/2 hours. Season with salt and pepper. Cover sauce with lid slightly ajar and simmer over low heat. the Ragu should be a thick meat sauce.
YOU CAN DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
2 cups of flour
1/2 teaspoon salt
Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour .
Break the eggs into the well. Add the salt to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. Divide the pasta dough into 2 even sections. Flour the dough then flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. dust the flour, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
With the roller on the widest setting, pass the pasta through the machine’s rollers a few times until it is smooth. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.