Michel Richard Beet Soba Bolognese Recipes
MICHEL RICHARD BEET SOBA BOLOGNESE
I saw that Michel Richard was on "Simply Ming" and having eaten at his restaurant in Vegas, had to watch... This was what he made and it looked so incredible, I put it here for safe keeping! When he processed the beets, he added a bit of water to make it smooth. It was such a beautiful colour, so I'm off to the farmers market to try and replicate it!
Provided by Cadillacgirl
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Wash and dry the button mushrooms. Place them in a food processor. Mix the corn starch into the mushrooms. Process until it's finely chopped.
- Cut the pancetta into lardons. Saute the pancetta with the butter slowly, until golden brown.
- Add the onion to the pot, and cook until translucent. Using a microplane, mince the garlic directly into the onion and pancetta. Add the mushroom mixture. Add three tablespoons of the beet puree.
- You can keep the rest of the beets in the freezer, to use another time.
- Add the nutmeg, tomato paste, cream, curry, and soy sauce, and cook slowly for 20 minutes. It will thicken like a bolognese. Season with salt and Pepper.
- Add the cooked soba noodles and sprinkle with parmesan cheese and chopped chives.
Nutrition Facts : Calories 640.3, Fat 17.9, SaturatedFat 10.6, Cholesterol 52.8, Sodium 1507.4, Carbohydrate 106.2, Fiber 3.8, Sugar 9.6, Protein 25.4
BEEF BOLOGNESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the meat and a large pinch of salt and cook, breaking up any lumps, until it begins to brown, about 5 minutes.
- Add the garlic, celery, carrots, onions and thyme and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
- Stir in the tomato paste and toast it until it looks rusty, a few minutes. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the milk and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
- Before serving, stir in some freshly grated Parmesan. To serve, grate more Parmesan over top.
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