Messy Giuseppe Recipes

MESSY GIUSEPPES

Steps:

• Preheat the broiler to high
• For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of EVOO, twice around the pan
• Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon
• Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes
• Add the wine and cook another minute then add the beef stock, Worcestershie and tomatoes
• Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes
• Finish it by stirring in a handful of chopped parsley
• While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl
• Split the rolls in half lengthwise without cutting all the way through and separating the halves
• Press open the rolls by flattening them out a little bit
• Slather the insides with the butter and place 2 slices of the mozzarella on each roll
• Toast until golden brown under the broiler, about 2-3 minutes
• Top one side of the cheesy garlic rolls with a heap of meat and get prepared to get sloppy with Messy Giuseppe!

ST. JOSEPH'S DAY CREAM PUFFS / SFINGI DI SAN GIUSEPPE

Steps:

• For cream puffs: Combing butter, salt and water in a sauce pan.
• Bring mixture to a boil.
• Add flour all at one time, mixing well by hand (with a wooden spoon), until the dough forms a ball and leaves the sides of the pan.
• Remove pan from heat, and let cool a little.
• Add eggs, one at a time, beating well after each addition.
• Add sugar and grated lemon and orange peels, and mix thoroughly (dough should have a slight gloss or sheen to it).
• Preheat oven to 400°F.
• Line a large sheet (or jelly roll) pan with parchment.
• Attach a# 4 tip (large star tip) to a pastry bag.
• Fill the pastry bag with the dough, and squeezing the dough through the bag, form donut shaped circles on the parchment, be careful that you do not move the bag too quickly or the dough will be stretched too thin.
• The dough circles should be about 1 inch thick.
• Leave a 2-inch space between each circle.
• Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown.
• Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool.
• When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).
• Filling: In a large bowl; cream the drained ricotta well, until very smooth.
• Add flavorings and stir to blend well.
• Add sugar and mix well, filling should be thick (stiff) enough to hold its shape, if it is not, add more sugar.
• Fill a pastry bag fitted with a# 4 tip (large star tip) with the ricotta mixture.
• Squeeze the filling on to the bottom half of each puff.
• Place cherries on top of the filling (spaced about 1/2 inch apart).
• Replace tops on the puffs, and gently press down just enough to press the cherries part way into the filling.
• Serve immediately or cover and refrigerate until serving.
• Sfingi may be lightly dusted with a sprinkle of powdered sugar before serving (optional).
• Note: Sfingi are best served/eaten the day they are made, because once they are filled, the puffs can soften.
• The puffs may be made a day ahead, and filled before serving.
• The filling may be made a day ahead of serving and stored (covered) in the refrigerator.

CREAMY CHICKEN & MUSHROOM EGG NOODLES

Steps:

• Step 1Bring a large pot of water to a boil for the noodles.Step 2In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10 to 12 minutes.Step 3Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)Step 4Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.Step 5Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the noodles.Step 6Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.

SLOPPY GIUSEPPES

Steps:

• In a large bowl, mix together the sausage meat, fennel seed, chili powders, and salt and pepper, to taste. In a large skillet over medium heat cook the sausage mixture until browned. Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
• Return the skillet to medium heat and add the onions and garlic. Cook until the onions are soft, stirring often, about 5 minutes. Add the red wine. Stir in the tomato paste, pureed tomatoes, and dried oregano. Bring the mixture to a boil and add the cooked sausage. Turn the heat down and simmer for about 15 minutes. Taste and adjust seasoning with salt and pepper. If mixture is too thick, thin it with a little broth or water.