Meat Lovers Bacon Salami Fennel Sausage Guanciale Tomato And Mozzarella Recipes

RIGATONI WITH SAUSAGE & FENNEL

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
• Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

MEAT LOVER'S QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Combine the bacon, sausage, salami, and ham with the Monterey Jack and sprinkle it in an even layer in the crust.
• Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the parsley.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

BACON WRAPPED SAUSAGE MEATLOAF

Steps:

• 1 small (500 ml) loaf tin (optional, see intro).
• Preheat oven to 350°F.
• Heat oil in a frying pan, fry onion for about 8 minutes until golden brown, remove from the heat.
• With a sharp knife cut open the sausages, remove the meat from the casings and put in a bowl.
• Add the onion, tomato puree, mustard, breadcrumbs and egg.
• Add seasoning if needed, depending on the sausage meat you have chosen.
• Using your hands mix together well and shape into a large sausage, the length of the loaf tin.
• Wrap the bacon rashes around the sausage and put it in the loaf tin.
• Bake for 50 to 60 minutes, the bacon should be crisp and the meat cooked through.
• Let rest in the tin for 5 minutes, turn out, slice and serve!

MEAT LOVER'S OMELET

Steps:

• In small bowl, combine eggs and pepper, whisking to beat well.
• In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.
• Add egg mixture.
• As eggs begin to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath.
• Cook for 3-4 minutes, or until just set.
• Sprinkle cheese, bacon, sausage and ham evenly onto half of omelet.
• Fold omelet in half.
• Cook for 1 minute, or until cheese is melted.
• Serve immediately.

MEAT LOVERS SANDWICH ROLL RECIPE BY TASTY

Steps:

• Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
• Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
• Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
• Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
• Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
• Let the roll sit for 5 minutes before cutting into thick slices.
• Enjoy!

MEAT LOVER'S: BACON, SALAMI, FENNEL SAUSAGE, GUANCIALE, TOMATO, AND MOZZARELLA

Steps:

• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
• Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the cheese on the pizza. Break the sausage into 1/2-inch pieces and scatter them over the pizza. Cut the bacon slices in half crosswise and rumple one half onto each quadrant of the pizza and scatter the salami slices and guanciale slices over the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, making sure that each slice of pizza gets a piece of bacon, and serve.
• Toast the fennel seeds in a small skillet over high heat, shaking the skillet to keep the seeds from burning, until they are fragrant, about 1 minute. Pour the seeds onto a plate and set aside to cool to room temperature.
• Cut the pork shoulder and fatback into 1-inch cubes and put the cubes in a large bowl. In a small bowl, combine the garlic, salt, sugar, pepper, paprika, fennel pollen, and toasted fennel seeds. Stir the seasonings together and sprinkle them over the pork and fatback. Toss to coat the meat with the seasonings, cover the bowl tightly with plastic wrap, and refrigerate for at least 24 hours and up to two days. (If you are in a hurry, you can put the meat in the freezer until it is ice cold, but not frozen.)
• Fit a meat grinder with the largest die and have the bowl of a standing mixer handy. Remove the meat from the refrigerator (or freezer) and pass it through the grinder, catching the gound meat into the mixer bowl.
• Fit the standing mixer with the paddle attachment. Combine the vinegar and ice water. Put the bowl with the ground meat in it on the standing mixer and mix them on low speed, gradually adding the vinegar and water until the meat is slightly sticky; you may not use all of the liquid. Use the sausage according to your recipe, or transfer it to an airtight container or several containers. Refrigerate the sausage for up to five days or in the freezer for up to three months.
• Lambrusco Reggiano Secco (Emilia-Romagna)