Bianco Red Recipes

BOLOGNESE BIANCO

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

NEGRONI BIANCO

Steps:

• Fill a mixing glass with ice, and add the gin, red bitter, vermouth and salt. Stir for 30 seconds, then strain into an ice-filled lowball glass. Garnish with the orange peel.

THE RED BIKINI

Steps:

• Fill a cocktail shaker with the ice. Pour in the pomegranate juice, rum, red wine and elderflower liqueur. Shake very well and strain into a chilled martini glass. Garnish with a flower.

BIANCOMANGIARE

Steps:

• In large, heavy saucepan, scald milk (do not boil). Turn down heat.
• In a large measuring cup or small bowl with a spout, combine cold milk with cornstarch until mixed.
• Add the sugar, vanilla and salt to the cold milk mixture.
• Gradually add the cold milk mixture to the hot milk in the saucepan, stirring constantly. Slowly cook over low heat until the mixture thickens enough to coat the spoon.
• Slice the pound cake into thin slices (this is easier if it is still a little frozen).
• In a glass dish, layer the pudding with the pound cake, sprinkling each layer of pound cake with the frangelico and cinnamon before adding the next layer of pudding.
• Top with chocolate shavings - use a vegetable peeler along the edge of a large, room temperature chocolate bar.
• Let cool in refrigerator until set - at least 2 hours.

SAUCE-BIANCO RED

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and sausage and cook until both are browned. Set aside.
• Heat butter and olive oil in a stock pot over medium heat.
• Add onion and garlic and saute until softened; do not let brown.
• Add tomato sauce and paste. Add 44 ounces of water (2 cans each of the tomato sauce and paste filled with water).
• Stir and then add all remaining ingredients except pasta and cheese. Add the browned meats. Stir to combine and bring to a very low simmer, lowering the heat as needed.
• Simmer very slowly for 3 to 4 hours, checking the taste occasionally and adjusting seasoning accordingly. (The long cooking time is critical).
• When sauce has reduced substantially and thickened considerably, remove celery and bay leaf.
• Serve over cooked pasta and top with Parmesan, if desired.