Text 15248, 64 rader
Skriven 2011-09-03 14:56:00 av JIM WELLER (1:123/140)
Ärende: Anellini Alla Pecorara 1
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A recipe so long it needs three posts...

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     Title: About Anellini Alla Pecorara
Categories: Italian, Pasta, Sauces, Info
  Servings: 1 info file

           Ragu all'Abruzzese
           Anellini (ring shaped
           pasta)

There's something very Italian about tucking into an early,
leisurely Sunday dinner. There are a few must-haves for a successful
Sunday dinner, family and friends, preferably in the double digits,
lots of wine to go around, and an impressive pasta that has been in
the making since the early hours of the morning. And using that
logic, this Anellini alla Pecorara from Domenica Marchetti's The
Glorious Pasta of Italy is an ideal Sunday dinner centerpiece.

The recipe is a three-parter, beginning with Ragu all'Abruzzese, a
slow cooking tomato sauce that's simmered with three types of meat,
beef, lamb, and pork that enrich the sauce with all sorts of lovely
meaty, fatty notes. The curious thing about this particular ragu is
that the meat is removed before serving so that it can be used in
another dish such as filling for cannelloni or tortellini.

Next up is rolling out fresh pasta into tiny, hand formed rings
known as anellini. If you're predisposed to hands-on projects like
bread-baking or Play-Doh-playing, this is your dream recipe, if not,
than you can pick up dried anellini in any Italian market. 

The final step in this involved pasta is frying eggplant, zucchini,
and red bell peppers to a crisp, tossing them with the ragu and
pasta and topping the plate off with creamy dots of sheep's milk
ricotta and a shower of Parmigiano. 

Aside from being a dish that pretty much has love written all over
it (you don't hand make pasta and long simmer sauces for just
anyone, do you?) this is lovely transitional pasta for the end of
summer. The vegetables are all summer but that meaty ragu has a
heartiness that carries over into the cooler months. 

As always with our Cook the Book feature, we have five (5) copies of
The Glorious Pasta of Italy to give away this week.

Reprinted from The Glorious Pasta of Italy by Domenica Marchetti

Posted by Caroline Russock

  From: Serious Eats                    
 
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Cheers

YK Jim


... Even though they call it pasta now, it's still spaghetti.

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