Describing food can be so challenging at times.
Yeah, yeah talk about depth of flavor, ease of preparation.
How the meatiness of something tickles the fancy of something else in the dish and it all comes together in one big explosion…your taste buds are flipping out…
Whatever.
Well, as far as this Baked Ziti goes, it has all of the above but why bother when one word describes it.
Outstanding.
This recipe is from a dear friend who is new to the blogging world and has taken on Beard on Bread by James Beard and is baking her way through it.
Check her out here.
And check out those fabulous bowls the bread is rising in.
Her husband is a potter extraordinaire.
Check him out here.
And then start your ziti.
Claudia’s Baked Ziti
With a bit of adaptation by me
1 lb. ziti (cook as directed on package, drain)
1 lb. sweet Italian sausage , removed from casing
1 lb. fresh mozzarella cheese, grated
1 lb. ricotta cheese
1 C parmesan reggiano, cheese
2 eggs
6 fat garlic cloves, chopped
I large yellow onion, chopped
½ large fennel bulb, chopped
A couple of dashes crushed red pepper flakes
Fresh Italian parsley, chopped for garnish
28 oz. plum tomatoes
½ cup red wine
Preheat oven to 375.
Combine eggs, ricotta and parmesan.
In a large skillet, heat a couple of good swirls extra virgin olive oil til wavy. Add the Italian sausage and cook until brown. Remove from pan and set aside on paper towel to drain. Add onion, crushed red pepper flakes and fennel to the pan and cook til golden. Add the garlic and cook about five minutes. Add red wine and let cook down to half and then add tomatoes. Cook for about 30 minutes until reduced, thick and yummy. Add the cooked Italian sausage and season with coarse salt and freshly ground black pepper.
Layer into lasagna pan starting with sausage and tomato sauce, then cooked ziti, parmesan mix and mozzarella. Repeat using up all ingredients and ending with sauce and top that with mozzarella.
.
Bake covered for 1 hour, uncover last 10 minutes to brown top a little. Sprinkle chopped Italian parsley on top for garnish and enjoy.
Serves 6 generously.
Click here for a printable recipe.
One Year Ago on Feeding Groom
Two Years Ago on Feeding Groom
Friday, January 29, 2010
Claudia's Baked Ziti
Saturday, January 16, 2010
Shrimp and White Bean Stew with Braised Broccoli Rabe
Cold weather?
Check.
Roaring fire?
Check.
Candles lit?
Spicy shrimp and white bean stew simmering on the stove?
Broccoli rabe braised?
Check.
Check.
Check.
Wine glasses refilled?
Big fat check!
Eat!
Shrimp and White Bean Stew with Braised Broccoli Rabe
Adapted from Joyce Goldstein's Kitchen Conversations
1 can great northern beans, drained and rinsed
1 large sweet yellow onion, chopped
8 fat cloves garlic, smashed and chopped
2 small bay leaves
Two good shakes crushed red pepper flakes
8 whole canned San Marzano tomatoes, chopped coarsely
Coarse salt and freshly ground black pepper
1 - ½ cups seafood stock if you have it, if not roasted chicken stock works just fine
½ cup dry white wine
18 large shrimp, peeled, tail on
¼ cup chopped fresh Italian parsley
Heat large skillet over medium high heat. Add a couple of good swirls extra virgin olive oil. When oil is wavy, add the onion and saute for 10 minutes until golden, monitoring the heat so the onion doesn’t brown too much. Add garlic, red pepper flakes and bay leaves. Stir and let cook five minutes. Add the drained white beans and tomatoes. Reduce heat to simmer and cook about 20 minutes. Add the wine and stock and bring up to a good simmer. Season with coarse salt and freshly ground black pepper. Add the shrimp and cook, covered, until shrimp are done, about six minutes.
Stir in fresh Italian parsley before serving. Use fresh cilantro if not serving the Broccoli Rabe.
Braised Broccoli Rabe
1 good sized bunch broccoli rabe, washed and chopped
4 fat cloves garlic, smashed
2 large anchovy fillets
Coarse salt and freshly ground black pepper
Bring large pot of water to a rolling boil. Add broccoli rabe and cook for 10 minutes. Drain well and squeeze water out .
Heat a large skillet over medium high heat. Add a couple of good swirls extra virgin olive oil. While that’s heating, chop the garlic and the anchovies together. Add to pan when oil is wavy and a shake or two of crushed hot red pepper flakes. Cook a couple of minutes and add the broccoli rabe. Saute five more minutes and serve.
Can put in middle of bowl of Shrimp and White bean Stew and ladle stew over top.
Serves 3 generously.
Click here for a printable recipe!
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Saturday, January 9, 2010
Rigatoni with Lamb Sauce, Fresh Tomatoes and Mint
Fresh tomatoes and mint.
In the dead of winter.
Well, why the hell not?
If you’re hungry and you happen to have all the ingredients to a divine dinner, are you going to punish yourself because it might not be the “correct” time to eat something. The Food Police need to lighten up a bit.
The wonderful Campari tomatoes on the vine work great for this. And fresh mint is not hard to come by.
Combine with a simple saute of ground lamb, onions, fat garlic cloves and spicy fresh ginger and you’ve got a quick meal that will knock your socks off.
And offer hopes of warm weather during an Arctic freeze.
Rigatoni with Lamb Sauce, Fresh Tomatoes and Mint
Adapted from Patricia Wells’ The Provence Cookbook
2 onions, peeled and diced
1 large spoonful garlic confit or 6 fat garlic cloves, smashed and chopped
A couple of good swirls extra virgin olive oil
Coarse salt and freshly ground black pepper to taste
A good inch of fresh ginger, peeled and cut in small pieces
A couple of good shakes crushed red pepper flakes
2 carrots, peeled and chopped
2 stalks celery, chopped
1 pound ground lamb
A good hand of fresh Italian parsley, chopped
A good pinch dried mint
1-1-2 cups dry white wine
6 Campari tomatoes, cut in quarters
A good handful fresh mint, chopped
Cook enough rigatoni for three people
Pecorino Romano cheese , grated, to pass
Place a large skillet over medium high heat and add a couple of good swirls extra virgin olive oil. When the oil is shimmery, add onions, garlic and season with coarse salt. Stir, cover and cook over low heat until soft, about three minutes.
Throw the carrots, celery, ginger and hot pepper flakes in the food processor. Pulse a couple of times and put in pan with the onions and garlic mix. Cook until soft. Add the lamb and cook until it’s no longer pink. Add parsley, dried mint and white wine and bring to a boil. The reduce the heat and let it rock til the wine has evaporated. Patricia says that should take about five minutes.
Put the Campari tomatoes, fresh mint and a couple of swirls of extra virgin olive oil in a small bowl and season with coarse salt and freshly ground black pepper.
At this point, when the pasta is done, drain and add immediately to the skillet. Toss together and then cover and let it sit for a couple of minutes and then taste for seasoning.
Serve with the Campari tomato and mint salad on top and a good grating of the Pecorino Romano cheese.
Pure bliss.
Click here for a printable recipe!
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Two Years Ago on Feeding Groom
