I think you meant to send this to Ruth Haffly... (note the puns in the
set below... and I didn't see a copy of this addressed to her)... I left
the message otherwise intact in case you want to use it to resend to
her... ;)
Oop. Sometimes I alter the order in which I
reply to messages, because there have been days
when otherwise all five of my messages would be to
one person if I went in order - usually it was
southern Ruth, occasionally you. At times I catch
myself a little late, and there's some extraneous
cut-and-paste, and it looks as though you were
the victim this time.
Re the scholarship oddities, my first ever piano student got a
scholarship to Dartmouth on the basis that his grandfather was a
How?
full-blood American Indian... He now has a full career working at an
organ company and playing church organ in the Buffalo area....
That's a positiv story.
Re therapy dollars/mental health days, agreed... :)
It's occasionally pointed out that the point to
living is living. to paraphrase someone or other,
one must work to live rather than live to work.
Mortadella Bolognese with Pistachio Gremolata
categories: Italian, main
servings: 6
h - Bolognese
1 lb boneless pork shoulder, 2" dice
1 lb mortadella (unsliced), 2" dice
1 ts whole black peppercorns
1 ts fennel seeds
1 whole star anise
3 fresh basil leaves
1 lg sprig fresh oregano
1 lg sprig fresh marjoram (sub more oregano)
1 lg sprig fresh thyme
1 dried bay leaf
1/2 c extra-virgin olive oil
4 celery stalks, very finely chopped
4 garlic cloves, very finely chopped
1 1/2 lg yellow onions, very finely chopped
1 md shallot, very finely chopped
1 lg carrot, very finely chopped
1 c dry red wine
1/2 c red wine vinegar
2 Tb fish sauce
2 lg cn (28 oz ea) crushed tomatoes
2 c heavy cream
2 c whole milk
1/2 c finely grated Parmigiano-Reggiano
Kosher salt (for boiling pasta)
1 lb conchiglie (shell-shaped pasta)
h - Gremolata
1/2 c pistachios
1/2 c extra-virgin olive oil
1/2 bn flat-leaf parsley leaves, finely chopped
2 lemons, zest and juice of
1 ts Kosher salt
Make the bolognese. Fill a large bowl with ice and
water and set a medium bowl inside of the ice water
bath. Using a meat grinder or the grinder attachment
of a stand mixer, force the pork shoulder and then
the mortadella through the grinder and into the
inside bowl (or freeze the chunks of meat 20 min and
then pulse in a food processor to break them down
into a rough-textured mixture).
To a large pot set over medium heat, add the pepper,
fennel, and star anise. Cook, stirring often, until
the fennel seeds are golden, 2 to 3 min. Turn off
the heat and transfer the spices to a large, doubled
square of cheesecloth (set the pot aside for making
the sauce). Add the basil, oregano, marjoram, thyme.
and bay leaf to the cheesecloth and secure the sachet
with butcher's twine.
Set the pot over high heat, add the olive oil, and
heat until the oil is hot, about 1 min. Add the meat
mixture and cook, stirring often, until browned, 10
to 12 min. Use a slotted spoon to transfer the meat
to a medium bowl. To the pot, add the celery, garlic,
onions, shallot and carrot and cook, stirring often,
until the vegetables are caramelized, 6 to 8 min.
Return the meat to the pot and add the wine, stirring
to scrape up any browned bits from the bottom of the
pot. Stir in the vinegar and fish sauce and bring to
a boil. Reduce the heat to medium and cook, stirring
occasionally, until the liquid is reduced by half,
about 10 min. Add the crushed tomatoes, cream, milk,
and herb-spice sachet, reduce the heat to medium-low
and cook, stirring occasionally, for 2 hr. Stir in
the cheese, taste and season with salt if needed.
Discard the herb-spice sachet.
While the sauce cooks, make the gremolata. Preheat
the oven to 350F. On a rimmed baking sheet, add the
pistachios and toast until golden, 6 to 8 min. Remove
from the oven and transfer to a medium plate to cool.
Once cool, pulse the pistachios in a food processor
until pulverized but not powder-fine, about 6 1-sec
pulses. Transfer the pistachios to a medium bowl and
stir in the olive oil, parsley and lemon zest and
juice. Stir to combine and then add the salt.
Bring a large pot of salted water to a boil over high
heat. Add the pasta and cook until al dente, then
drain. Add the pasta to the bolognese and divide
among 6 bowls. Top with pistachio gremolata and serve.
Terrence Gallivan and Seth Siegel-Gardner, The Pass & Provisions,
Houston via Rebekah Peppler, tastingtable.com
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