Zia Nerina’s ragu bolognese

Делала уже дважды, точно по рецепту. Оба раза нам очень понравилось.


220 gr lean minced beef
110 gr chicken livers
160 gr pancetta, chopped into small pieces
1 small carrot, finely chopped
1 stalk of celery, finely chopped
1 brown onion, finely chopped
3 tbs tomato paste
1 wineglassful of white wine
2 wineglassfuls of homemade beef stock or water (here is Artusi’s recipe for classic beef stock or brodo)
a knob of butter
salt and pepper, to taste
fresh nutmeg
Parmigiano Reggiano cheese

Brown the pancetta gently in a deep, wide saucepan in the butter. When a lovely golden colour, add the soffritto of chopped carrot, celery and onion and gently sauté over a low heat until the onion is transparent.

Add the minced beef, stirring and turning to brown evenly, then add the chicken livers, chopped into small pieces. Brown for 2 or 3 minutes before adding the tomato paste and the white wine.

Season to taste with salt, pepper, and “a good scraping of nutmeg”, then add the beef stock or water. Cover and let simmer on low for 30-40 minutes.

Serve this ragu with tagliatelle (calculate 80 gr per head), tossing the hot pasta with the sauce in heated dish to thoroughly coat the pasta – a little knob of butter for this process doesn’t hurt either! Serve immediately with a huge chunk of Parmigiano Reggiano, passed around the table with the grater.

Источник: http://www.emikodavies.com/blog/zia-nerinas-ragu-alla-bolognese/

Potatoes gratin dauphinois

use half a pint of cream to one pound of potatoes, I can only say that to me it seems a more satisfactory way of enjoying cream than pouring it over tinned peaches or chocolate mousse.

It is not easy to say how many people this will serve; two, or three, or four, according to their capacity, and what there is to follow. Much depends also upon the quality of the potatoes used. Firm waxy varieties such as the kipfler and the pink fir-apple make a gratin lighter and also more authentic than that made with routine commercial King Edwards or Majestics which are in every respect second best.

Two more points: as the quantity of potatoes is increased the proportion of cream may be slightly diminished. Thus, for 3lb [1.4kg]of potatoes, 1¼ pints [710ml] of cream will be amply sufficient; and the choice of cooking dish is also important, for the potatoes and cream should, always, fill the dish to within approximately ¾ inch [1.9cm] of the top.

Peel 1lb [450g] of yellow potatoes, and slice them in even rounds no thicker than a penny; this operation is very easy with the aid of a mandoline. Rinse them thoroughly in cold water – this is most important – then shake them dry in a cloth. Put them in layers in a shallow earthenware dish which has been rubbed with garlic and well buttered. Season with pepper and salt. Pour ½ pint [285ml] of thick cream over them; strew with little pieces of butter; cook for 1½ hours in a low oven, 150C/gas mark 2. During the last 10 minutes turn the oven up fairly high to get a fine golden crust. Serve in the dish in which they have cooked.

Источник: http://www.theguardian.com/lifeandstyle/2013/dec/08/classic-elizabeth-david-recipes