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Text 1514, 109 rader
Skriven 2012-07-29 16:04:00 av Nick Kill (1:261/1406)
Ärende: Fidonews Vol 29 No 31 July 30, 2012 Page: 8
===================================================
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                          F O O D:  F O R   T H O U G H T
=================================================================



Fidonet Cooking Echo Picnic
By Janis Kracht, 1:261/38, janis@filegate.net

The Fidonet Cooking Echo Picnic dates for 2012 was a great success!

Dinner the first night was at the house where I served Italian sauce with
non-glutten meatballs, sausage and Rigatoni Macaroni.

A Light Bolonese Sauce

We call this a 'light' bolognese since our standard Bolonese uses meatballs and
sausage, and also slabs of meats like pork and beef, simmered for hours until
tender.  The light bolognese below is served most Sundays at our house.  I can
remember so many weekends with my 4 sisters helping mom get dinner on the
table. Now and again a boyfriend of one of us would happen by, just to be able
to spear a meatball in passing the large saucepan.  My son's eyes still light
up when I tell him we're going to have meatballs, sausage and sauce for dinner
:)

I) Start the sauce

Ingredients:
3 Tablespoons olive oil
3 cloves garlic
1 teaspoon basil
1 teaspoon oregano
Salt
Pepper
1/2 cup wine or half that amount of balsamic vinegar with water
   added to make 1/2 cup.
2 32oz. cans of whole Italian tomatoes broken up with a fork, or
  2 28Oz bottles of Bionaturae Strained tomatoes.
1 can or bottle tomato paste
1 can or bottle from the paste of water.

Saute the garlic until tender, and add the tomatoes, paste and water.  Add the
seasonings and wine or vinegar mixure.  Stir will, then bring to a slight boil.
 Reduce the heat immediately to a very slow simmer.


II) Make the meatballs.
(About 10 meatballs)
Ingredients:
3/4 pounds ground beef (chuck or round, but we always use grass-fed beef)
1/4 pound ground pork
1 cup Italian flavored bread crumbs (I make non-gluten bread crumbs, see below)
2 cloves garlic, minced
3 Tablespoons fresh parsley, chopped 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated pecorino cheese
2 eggs
1 large piece of Italian or good bread, dipped in water and then
  squeezed lightly to remove excess water.  I use purchased
  Uddy's non-gluten bread but I've also at times used a rosemary
  bread made with non-gluten flour.

[optional: 2 Tablespoons olive oil
  I add this to organic grass-fed ground beef because the meat
  is usually so lean.]

olive oil to cover skillet 1/2 "

Mix all ingredients except the olive oil for the pan.  Shape into balls about 1
1/2 inches wide.  The best way to do this is to cup your hands, and rotate the
beef mixture until a tight ball forms.

Cover bottom of skillet with 1/2" of olive oil.  Cook over medium-high heat
until deeply browned on all sides.  If you don't brown them enough, the
meatballs will fall apart in your sauce.

Either turn frequently, or move pan back and forth sharply but slowly to cause
meatballs to roll by themselves.

If just making a pot of sauce and meatballs, the meatballs may be added to
tomato sauce and simmered for 20 minutes after browning.

III) The Sausage

1 1/2 lbs Italian Sweet or Hot Sausage

Place the sausage in a clean 10" skillet.  Saute the sausage in the pan over
medium heat until it is even browned.

Add the sausage to the tomato sauce.


Continue simmering the tomato sauce for about 3 hours, stirring now and again,
carefully from the bottom up so that you don't break the meatballs.  The olive
oil will be dark and flavorful when the sauce is done and the sauce will be
thickened.  If the sauce thickens too much, you can add more water, just 1/4
cup at a time.


FIDONEWS  Vol 29 No 31           Page  8         July 30, 2012





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 * Origin: Amachat - Utica NY (1:261/1406)