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Traditional Salsa Bolognese Quantity for 6 people Bolognese Sauce Ingredients: Olive oil ½ cup Onion chopped 1 cup Carrots chopped 1 cup Celery chopped ½ cup Garlic 5/6 cloves Dry Porcini 2 tbls Mushrooms sliced 1 cup Ground beef 2 lb Ground pork ½ lb Red wine 1 cup Tomato Paste 4 tbls Vegetables stock 2 qt Salt & Pepper Pinch Bouquet Garni Rosemary 1 bunch Sage 1 bunch Thyme 1 bunch Method: In a large roasting pan at low medium temperature roast with the olive oil the onions, carrots, celery and garlic to golden brown. Add the parsley, porcini mushroom and herbs blend, cook for few more minutes add the ground beef, roast slowly for 10/15 minutes, add the red wine, let evaporate, add the tomato paste, cooked with the meat for couple of minutes, add chicken broth, herbs, salt and pepper. Cook for 15 minutes at low fire. Add more salt at the end, if necessary. 
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Cansunsei con Barbabietole Beet Ravioli with Dry Ricotta, Sage and Poppy Seeds  Serves 4 people Ingredients: Beets, I lb Potatoes, 4 oz Eggs, 2 Parmigiano Cheese, 2 tbs. Ricotta Salata- Dry Ricotta Cheese, 1/2 cup Nutmeg, pinch Sage, 8/10 leafs Butter, 2 tbs. Breadcrumbs, 1 tbs. Salt 1 teas Black pepper pinch Fresh Pasta Sheets 12 oz Fresh Chard or Kale 2 cups Onions 2 tbs.. Garlic 2 cloves Method: Boil 2 pots of water. Add a little salt to each. Then use one pot for the beets and one pot for the potatoes. Once cooked, place in a food processor and blitz to a puree. Place them over a fine-mesh sieve lined with muslin to drain for 10 minutes. Place the beets and potatoes puree in a bowl with the eggs, parmigiano cheese, nutmeg, salt and black pepper. Mix well together. Lay the pasta sheets on a table, possibly on a wood table, cut 3 inch circle, brush with egg wash, place 1/2 tbs. of the filling in the middle of the pasta circle, place a pinch of dry ricotta on top. Fold the pasta and close the edges. Once the Casunsei are done, keep them refrigerated cover with plastic wrap. In a large saute pan, cook the chopped onions and garlic with a little oil, add the chard or kale and cook for few minute, add salt and black pepper and remove them from the fire. In a different saute pan, melt the butter with the sage, poppy seeds, and bread crumbs, until the butter reaches a dark brown color. Cook the Casunsei in a large pot with boiling water and salt for 5 minutes, place the chard on the middle of the plate, Drain the Casunsei and saute them with the hot brown butter sage. Place them over the chard and poor the remaining brown butter over it, Sprinkle with the remaining grated dry ricotta on top of the ravioli. Serve. Enjoy! Zuppa di Patate e Porri Potato Leeks Soup Chef Fabio Flagiello Serves 8 people Ingredients: Yellow Onions 2 large Whole Garlic Cloves 6 each Russet Potatoes 4 lb. Leeks 3 lb. Sage ⅓ cup Vegetables Stock or Water 3 qt Olive Oil ½ cup Salt 1.5 tbls. Black Pepper 2 teas. Vegetables stock Boil in a gallon of cold water, 1 onion chopped in pieces, 3 peeled carrots, cut in large pieces, 1 stick of celery, 2 tomato roma cut in half, ⅓ bunch of parsley, 2 tbls of sea salt Method -Yellow onions: peeled and chopped in large squares -Potatoes: peeled, cut in quarters and sliced -Leeks: cut top and bottom, sliced in half by length, cut in 1 inch pieces and washed. -Garlic: chopped large pieces -Sage: whole This soup needs to be cooked at low fire at all times. Use a large roasting pot, about 6 to 8 inch height, with possible tick bottom. Poor olive oil, onions and garlic, roast at low fire for about 5/8 minutes, wait for the onions to get a brown color, add the sage and potatoes, roast the potatoes for 10 minute, add the leeks and keep roasting for another 5 to 8 minutes. Once the potatoes and leeks are softer and have a light brown color, add vegetable stock or water, bring to a boil at medium fire, then cook the soup for 20-30 minute at low fire, adjust salt and black pepper. Puree the soup in a blender, add some water if need it to bring a right consistency. Bring the soup back to a quick boil and serve with crostini and a touch of Balsamic reduction and extra virgin olive oil, Parmigiano cheese if you like as well.  I'm happy to share a simple Tuscan Christmas recipe. They are easy to make and they always remind me of Christmas at home. Buon Natale a Tutti and Merry Christmas. Fabio Cantucci alle Mandorle Toscani Almond Tuscan Cantucci Serves 8 people Ingredients: Whole Almonds 7 oz AP Flour 1.2 lb Sugar 10 oz Butter - soft 4.5 oz Large Eggs 4 Orange Zest 1 Tbls Vanilla Extract 1 Tsp Method:
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AuthorIn this blog, Chef Fabio Flagiello of Fabio Tours shares his three passions: Italian cooking, cycling and culture. Archives
February 2020
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