Fettuccine With Salsiccia And Brisket Sauce Recipes

SALSICCIA PIZZA

Steps:

• For the pizza dough: Mix together the flours and yeast in a large bowl, then pour in the water and mix together, squeezing with your fingers to thoroughly hydrate all the flour, until it has formed a shaggy mass. Cover the bowl in plastic wrap and set aside until the dough looks relaxed and somewhat smooth and the flour is completely hydrated, about 1 hour.
• Add the salt and squeeze the dough with your hands to incorporate. Turn the dough out on a counter and knead until the gluten develops and the dough is beginning to show some resistance, about 10 minutes. Spray a bowl with cooking spray or lightly coat with oil, then add the dough and cover with plastic wrap. Allow to rise overnight in your refrigerator.
• Turn the dough out onto a counter and divide into 4 portions as evenly as possible. Take each portion and imagine them as a square; start by folding opposite corners into the middle until you've done all four corners. Repeat the process, then fold the dough over itself in half, turn 90 degrees and fold again, tucking the seam side down. Grip the dough ball like a doorknob and pull it towards you while turning it clockwise to seal the bottom. Place on an oiled sheet pan and repeat with remaining dough portions. Cover with plastic wrap and allow to proof at room temperature for 2 hours.
• For the pizza sauce: Put a pizza stone in your oven and turn the heat as high as it will go. While the oven is preheating, place the red onion on the pizza stone and allow it to roast until the skin has turned black and the onion feels slightly soft to the touch, about 45 minutes to 1 hour. Remove from the oven, allow to cool enough to handle and peel back the first couple layers to reveal the roasted onion inside. Cut into quarters, then separate into individual petals.
• Combine the canned tomatoes with the olive oil and sea salt in a small bowl and crush it all together with your hands. (Crush it as coarse or as smooth as you'd like, it's your pizza.)
• Cook the Italian sausage off in a frying pan over medium-high heat, breaking up with a spoon, and cooking all the way through. Drain off the grease and allow to cool.
• When the oven and pizza stone are both well preheated, at least an hour or so, begin to stretch your pies. Carefully remove one dough ball from the sheet pan and toss it into a bowl of flour. Lightly press it down with your hand to flatten it, applying even pressure. Pick the dough up by your fingertips about 1/2 inch in from the edge, and with your fingertips turned inwards, slowly start to rotate the dough in a circle to form a crust. Once you've completed a full circle, set the dough down on the counter. Using your fingertips, dimple the inside of the crust edge to flatten it down. Then pick it up, and resting the dough over the back of your hands, start to rotate the dough, allowing it to stretch with its own weight, moving your hands as if you were making a U-turn in a car. Once the dough is stretched to 10 to 12 inches, place it on a well-floured pizza peel.
• Spread some of your pizza sauce evenly around the dough with a spoon, keeping it inside the crust. Crumble a quarter of the cooked sausage over the top, then place 6 to 8 of the roasted onion petals over that. Tear the mozz into tablespoon-size chunks and place them on top of the pizza (each pie should get about 3 ounces). Large chunks around the outside, smaller in the middle, but none in the center, or it will make your slices hard to pick up.
• Place the pie in the oven on the pizza stone with a quick jerking motion, then quickly shut the door. Cook the pizza until the crust is almost a dark walnut color, 10 to 15 minutes. Don't be scared of some char; the closer you can get to being burnt, without actually burning the pizza, the better.
• Remove the pizza from the oven, sprinkle with the flaky sea salt, drizzle with olive oil, and cut into slices. Repeat with the remaining ingredients to make 3 more pizzas.

PENNE CON SALSICCIA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Add onion and saute until soft and translucent, about 3 minutes. Add garlic and saute 1 minute more. Drain off and discard any excess fat.
• Add the tomatoes, basil, oregano, parsley, crushed red pepper, and salt. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.

FETTUCCINE WITH ITALIAN TOMATO SAUCE

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)

Steps:

• Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
• Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
• Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.

PASTA RIBBONS WITH SHREDDED BEEF BRISKET

Steps:

• Put oven rack in lower third of oven and preheat oven to 325°F. Pat brisket dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then add brisket and brown on both sides, about 12 minutes total.
• Cut carrots, celery, and onions into 1-inch pieces, then pulse in 2 batches in a food processor until finely chopped.
• Transfer brisket to a platter. Add 1 tablespoon oil and chopped vegetables to pot, then sauté over moderately high heat, stirring, until softened and golden, about 5 minutes. Add wine, stock, tomatoes, bay leaves, and 7 whole garlic cloves and bring to a boil. Return brisket with any juices on platter to pot and cover, then transfer to oven. Braise brisket, turning over once per hour, until tender enough to shred with a fork, about 3 hours. Transfer to a cutting board and cut into 2-inch chunks, then shred with 2 forks. Discard bay leaves from sauce and purée sauce in 2 batches in food processor or a blender (use caution when blending hot liquids).
• Mince remaining garlic clove. Heat remaining tablespoon oil in cleaned pot over moderately high heat until hot but not smoking, then sauté garlic, stirring, 1 minute. Add meat and sauté, stirring occasionally, 5 minutes. Stir in sauce and season with salt and pepper.
• Cook pappardelle in a 6-quart pot of boiling salted water until al dente. Drain, then return to pot and add meat sauce.
• *Available at specialty foods shops. You can also buy Demi-Glace Gold and reconstitute stock using 2 tablespoons concentrate and 2 cups water; available at specialty foods shops and More Than Gourmet (800-860-9385).