The Literate Chef

Posts Tagged ‘Quigley Fine Wines’

Wild Boar Ragu

In Pasta, Pork, Recipes, Sauces on October 21, 2017 at 10:37 AM

Preparation time: Marinate-Overnight; Cutting & Chopping-1 hour; Cook Time 4 hours. Serves 6 – Adapted from NY Times and Epicurious Magazine

Wild Boar Ragu with Fettucine

Wild Boar Ragu with Fettuccine

Step 1: Marinate the Meat Overnight

Ingredients for Marinated Meat:

  • 2 lbs. Wild Boar Shoulder, cubed 1 inch pieces
  • 2 tbsps. whole peppercorns
  • 2 sprigs of rosemary
  • 8 cloves garlic, halved
  • 3 bay leaves
  • 3 or more cups of Chianti, enough to cover the meat

    Mix the above in a non-reactive bowl, cover with plastic wrap and marinate in the refrigerator overnight. When ready to make the Ragu, discard the rosemary, garlic and bay leaves. Drain the meat in a strainer over a bowl, and reserve the marinade.

Step 2: Make the Ragu

Ingredients for Ragu:

  • Meat & reserved marinade from Step 1
  • 6 tbsps. extra virgin olive oil
  • 1 medium sized onion, chopped fine
  • 2 large carrots, peeled and chopped fine
  • 2 stalks celery, chopped fine
  • 2 cans of tomatoes, chopped and use liquid
  • 3 bay leaves
  • 8 cloves garlic minced
  • 1 tbsp. red pepper flakes
  • 2 tbsps. anchovy paste
  • 1 tbsp. chopped fresh oregano
  • 1 tbsp. chopped fresh sage
  • 2 tbsp. chopped fresh basil
  • 3 or more cups of low-sodium vegetable broth

Procedure:

  1. In a heavy casserole pot, heat the olive oil on medium.
  2. Add onions, carrots and celery and lightly sauté for about 5 minutes, remove and set aside.
  3. In two or more batches, add the Wild Boar Meat, brown on all sides turning frequently for about 15 minutes, until all liquid is absorbed.
  4. Add back the vegetables from step 2.
  5. Add the marinade and bring to a boil.
  6. Add the tomatoes, bay leaves, garlic, red pepper flakes, anchovy paste and chopped herbs.
  7. Turn heat to medium low, and cook uncovered for at least 4 hours, until meat easily fall apart. (Note: Stir the ragu periodically and add 1 cup of vegetable broth at a time to prevent the ragu from burning. You may need to use a whole quart. You can also cover the ragu for the last 30 minutes so it doesn’t burn. (Note: Most of the liquid should be absorbed.)
  8. Remove bay leaves and discard. At this point the ragu is done and can be used immediately or frozen in small batches and used later. There should be enough for 6 meals, or a meal for 2 on 3 separate occasions.
  9. Serve with choice of pasta; Pappardelle, Tagliatelle or Fettuccine(Note: Heat the ragu & cook the pasta separately for 2 minutes short of al dente, remove 1 to 2 cups of pasta water, add to ragu and mix well, remove the pasta from the water, add to the ragu, mix well again for about two minutes.)
  10. Serve with chopped basil and grated Pecorino Romano, preferably Locatelli brand.

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Rigatoni and Cauliflower al Forno

In Pasta, Recipes, Vegetables, Vegetarian Meals on July 15, 2015 at 10:18 AM

Rigatoni and Cauliflower al Forno

Rigatoni and Cauliflower al Forno

Adapted from  – http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno

( Serves 6: Preparation time about 1 hour; unattended cooking time 20 minutes.)

Linguine with Cauliflower Sauce was a staple meal when I was growing up, so David Tanis’ recipe for Rigatoni & Cauliflower al Forno (i.e., baked in the oven) resonated with me.

But being addicted to big, bold flavors, I thought that the amount of spice in his published recipe would be lacking to my palate. So, I doubled, tripled and even quadrupled his quantities. As a matter of fact, I believe that the only quantities I did not adjust were the those of rigatoni and cauliflower.  However, I did use his recommended cooking times. If you think that the amount of capers, garlic, crushed hot pepper, sage and cheese that I used might be daunting to your palate, by all means use his original recipe at NYTIMES.com. Either way I hope you will enjoy this dish.

Ingredients:

1 lb. rigatoni
1 head of cauliflower
3 tbsp. + 1/3 cup of extra virgin olive oil
Kosher salt & freshly ground black pepper to taste
2 tbsp. capers, drained and coarsely chopped
3 tbsp. finely chopped garlic
1 tsp. crushed hot red pepper
4 tbsp. chopped fresh sage
Zest of 1 lemon
½ lb. coarsely grated fresh mozzarella
1 cup grated Pecorino Romano cheese
½ cup Italian Style Breadcrumbs
2 tbsp. chopped flat leaf parsley, for garnish
Procedure:

1. Heat oven to 400 degrees.
2. Bring 6 or 7 quarts of water to boil. When the water begins to boil, add about 1 teaspoon of kosher salt and the rigatoni. Stir well and cook for two minutes fewer than the directions on the box or package, as the macaroni will continue to cook in the oven. Drain the rigatoni, rinse with cold water, and set aside.
3. While the pasta water is boiling, trim all leaves from the cauliflower, cut it in half lengthwise, and remove the tough core. Cut the halves crosswise into ¼ inch slices.

Caramelized Cauliflower

Caramelized Cauliflower

4. In a large sauté pan, heat 3 tablespoons of the olive oil on high heat. Add the cauliflower without crowding, cook in batches with added olive oil if necessary. Brown the cauliflower until caramelized on both sides. After the last batch of cauliflower is cooked, add back the previous batches, add the capers, garlic, hot pepper, sage and lemon zest, stir well. Add salt and pepper to taste. Stir well again.
5. Remove the cauliflower mixture to a large bowl, add the set-aside rigatoni and mix well. Add the grated mozzarella and mix well again.
6. Coat the bottom and sides of a large (18” x 12”) stainless steel roasting pan with a film of olive oil, add the mixture, spreading it evenly over the pan. Sprinkle the Pecorino-Romano cheese and bread crumbs over all, then drizzle the 1/3 cup of olive oil over all, as well.
7. Place pan on top shelf of oven and bake uncovered at 400 degrees for 20 minutes until the top is crisp and golden. Sprinkle with parsley before serving.

We served this with a chilled bottle of delicious Arneis.

Rigatoni all’ Amatriciana

In Pasta, Recipes on November 9, 2014 at 5:36 PM

The sauce for this pasta dish originated in the town of Amatrice, which is in the Lazio Region of Italy, northeast of Rome. Many recipes call for the use of guanciale, which is not always readily available, so if I am unable to get it, I use pancetta, which is perfectly acceptable. One could also use prosciutto, as well. However, if you can obtain guanciale, I would recommend trying it, as it has a slightly different pork flavor and texture. The classic pasta shape used with an Amatriciana sauce is bucatini; however, because of its thickness, it can be somewhat difficult to wrap around your fork. I find that rigatoni works well as the sauce and the pancetta work their way into the pasta tube, giving you more flavor in each mouthful. But, once again try the bucatini yourself for a different eating experience.

Rigatoni all' Amatriciana

Rigatoni all’ Amatriciana

 Active Preparation Time 45 minutes; Serves 4

Ingredients:

4 Tbsp. olive oil
4 cloves garlic, minced
1 lb. pancetta, diced, or cut into matchsticks of 1/4 inch.
1 medium onion, chopped
1/4 cup red wine
2 28 oz. cans San Marzano Tomatoes
1 lb. Rigatoni

Procedure:

  1. Bring a large pot of water to boil for the pasta
  2. Heat the olive oil in a skillet on medium high.
  3. Add the garlic and stir well for about 30 seconds, add the pancetta and lower heat to medium.
  4. Cook pancetta, stirring regularly, for about 4 minutes.
  5. Raise heat to high and continue stirring until the fat is rendered and pancetta is just before getting crisp, about 2 minutes more.
  6. Remove pancetta with a slotted spoon and set aside.
  7. Pour off the fat except for about 1/4 cup.
  8. Add the onion and cook until soft, stirring to scrap up the fond. Add the wine and deglaze the pan.
  9. Add the rigatoni to the boiling water and cook for one minute less than al dente.
  10. Crush the tomatoes and add to the skillet. Add back the pancetta. Cook on medium for about 8 to 10 minutes.
  11. Drain the rigatoni and add to the sauce, mix well for about 30 seconds.
  12. Serve with grated Pecorino-Romano
  13. We recommend a good Italian red wine to accompany thus dish.

One of our favorites is a Barbera D’Asti Superiore from the Piemonte region of Italy. Quigley Fine Wines imports an excellent one called Sola. It is produced by Agricola Bertolino.

Sola Barbera D'Asti

Linguine with Shrimp, Fra Diavolo

In Pasta, Recipes, Seafood, Shrimp on July 27, 2011 at 4:28 PM

Shrimp Fra Diavolo with Linguine

(Serves four)

Ingredients:

  • 3/4 cup + 6 tbsps. of extra virgin olive oil
  • 8 large cloves of garlic, sliced thin + 5 large cloves garlic, chopped fine
  • 1 tbsp. + 1 tsp. of hot red pepper flakes (omit the tablespoon if  not all are seafood lovers, see below)
  • 2 cans (35 oz.) San Marzano Tomatoes, drained (reserve liquid) and cut-up into large chunks
  • 1-pound dried Linguine (Barilla, DeCecco or other premium brand)
  • 25 to 30 (6-8 per person) Extra Large Shrimp (16/20 to pound size)
  • ½ cup dry white wine
  • 1 cup of San Marzano tomato liquid (only if sauce is too thick for taste)
  • 30 leaves of fresh Basil

Preparation:

These steps can be performed in advance

1.    Peel and devein the Shrimp, cover and keep refrigerated until ready to cook
2.    Bring large pot of water to boil, for the Linguine
3.    Heat 3/4 cup of extra virgin olive oil in a large frying pan
4.    When oil is hot, but not smoking, stir in the sliced garlic and sauté until it begins to turn a dark almond color; quickly remove the sliced garlic with a slotted spoon before it begins to burn and discard it.
5.    Shut heat, and add 1 tablespoon of hot red pepper flakes, wait 10 seconds to allow the pepper flakes to brown lightly. (This step can be skipped for those who want plain marinara sauce.)
6.    Add cut-up and drained San Marzano Tomatoes, turn heat to high and bring to a boil. Stir well and frequently to blend oil and tomatoes; reduce, or shut heat, if not yet ready for the next phase. (Note: It is not necessary to cook for more than 10 minutes, once the sauce begins to bubble)

About 15 minutes before you are ready to serve the Linguine

1.    Heat remaining 6 tablespoons of extra virgin olive oil in a large frying pan
2.    Add a few drops of olive oil to the boiling water, place the dried linguine in boiling water and follow pasta cooking instructions on the box, approximately 9 minutes
3.    Add 5 cloves of chopped garlic to the hot oil in the pan
4.    When garlic turns very light golden color, shut the heat, add 1 teaspoon of hot red pepper flakes, wait about 10 seconds.
5.    Add shrimp and turn flame to high. Sauté and periodically turn the shrimp for 3 minutes, add white wine and continue cooking 2 minutes more, until gray color is completely gone and shrimp are pink throughout.
6.    If using the San Marzano tomato liquid, add about 1 cup or less to the shrimp when they are cooked, stir well to heat the liquid and add all to the previously cooked sauce. (If serving both marinara and Fra Diavolo, leave shrimp to side until sauce is added to pasta)
7.    When the linguine is cooked, drain it and toss it well with the sauce.
8.    Tear basil leaves into small pieces and add to the Linguine with Shrimp, Fra Diavolo, toss well again and serve.

Hot crusty Italian Bread makes a great accompaniment, as does a good Chianti. While some think that it is anathema to serve grated cheese with seafood, I do not subscribe to that philosophy and believe that this dish benefits from some freshly grated Pecorino – Romano cheese sprinkled over the pasta. If you wish to make this dish for more than 4 people, add one more can of tomatoes, one more pound of linguine and additional shrimp as necessary; the quantity of the other ingredients can remain as above.

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