SUNDAY RIGATONI WITH BEEF SHANK GRAVY

Here is a hearty Sunday Italian-American dinner from Mamaw, Elizabeth Greco Noviello. Some Italian-Americans call their sauce that is cooked with meat "gravy". The beef is so tender and the marrow bones give the gravy so much flavor. Buona Domenica a tutti!

2 (28 oz) cans whole peeled Italian tomatoes

2 lbs beef shank with marrow bones intact

2 T extra-light olive oil or avocado oil, divided

1 medium onion, diced

4 oz pancetta, diced

4 cloves garlic, thinly sliced

2 T tomato paste

½ cup dry red wine

½ t red pepper flakes

Salt and freshly ground black pepper

2 T chopped fresh basil

1 lb rigatoni

Chopped fresh basil, for garnish

Freshly grated Grana Padano or Parmigiano-Reggiano cheese

Pour tomatoes into a large bowl and hand-crush them, removing the hard center cores.

Alternatively, use an immersion blender to chop the tomatoes.

In a large heavy pot or Dutch oven, brown the beef shanks in a tablespoon of oil for about 6 to 7 minutes on each side. Do not turn the shanks until they are deeply browned. This will add flavor and allow the meat to release from the pan. Remove the meat from the pot and set aside.

Pour off any excess grease and add the rest of the oil.
 Sauté the onion and pancetta for about 10 minutes over low heat. Add the garlic and sauté another minute.

Add the crushed tomatoes, tomato paste, wine or water, red pepper flakes, and season to taste with salt and pepper.
Simmer for 10 minutes, then return the beef shanks to the pan and nestle them into the sauce. Cover with a tight-fitting lid and place in a 325-degree F oven for 2 to 2 ½ hours.

Using tongs, transfer the beef shanks to a cutting board.
When cool enough to handle, shred the meat and place back into the pot. Discard the marrow bones. Reheat gravy and stir in chopped basil.

Boil the rigatoni in salted water for about 9 to 10 minutes, until al dente.
Drain rigatoni and pour back into the pot.
Add a couple of ladles of the gravy (with some shredded meat) to the pasta and toss.
Spoon into warm pasta bowls, add a little more of the gravy and meat to the top of the pasta. Sprinkle with some chopped basil and serve with grated cheese.

Serves 4


* Grana Padano cheese is one of the world’s first hard cheeses; it was made by monks near Milan, Italy, in the 12th century. Grana means “grain” in Italian, referring to the texture of the cheese.

ROASTED BUTTERFLIED CHICKEN WITH FRESH SALSA VERDE

To butterfly a chicken for roasting, you remove the backbone, make a slit in the breastbone, also known as keel bone, and flatten it before cooking. The chicken cooks faster and the skin browns more evenly with this method. I made a fresh salsa verde (green sauce) to serve along with the chicken.  

1 (3 to 4 lb) whole chicken

4 fresh thyme sprigs

1 T extra-light olive oil

Sea salt and freshly ground black pepper

Preheat oven to 425 degrees F.

Place chicken, breast side down, on a plastic cutting board.

Cut out the backbone with kitchen shears and trim off any excess fat at the base of the tail.

Discard chicken back or save in a plastic baggie and freeze for making stock later.

Using a sharp knife, make a slit at the top, between the breastbone (this will help flatten the chicken).

Turn chicken over and press down hard with your hands to flatten the chicken.

Tuck wings under and flip legs inward and down.

Place thyme sprigs on a rimmed baking sheet or roasting pan.

Place chicken, breast side up, on top of the thyme sprigs.

Rub the olive oil all over the skin of the chicken.

Season the chicken with salt and pepper.

Place in oven and roast for about 60 minutes, basting with pan juices, after 30 minutes. 

Chicken is done when the skin is golden brown and breast meat registers 165 degrees F with an instant-read thermometer.

While chicken is roasting, make the Salsa Verde.

Remove chicken from oven and place on a cutting board, tented with foil for 5 minutes before cutting into pieces.

Salsa Verde

1 large bunch Italian parsley

8 large basil leaves

2 T capers, drained

2 anchovy fillets

1 clove garlic

Zest and juice of 1 large lemon

Pinch of red pepper flakes

Sea salt and freshly ground black pepper

3 T extra-virgin olive oil

Place ingredients in a food processor and process until smooth.

Spoon into a small serving bowl and refrigerate until ready to serve.

Serves 4

CRISPY CLASSIC CHICKEN PARMIGIANA - Pollo alla Parmigiana

This is one of America's favorite Italian dishes. In Italy, they make it with veal.

Lee's Kitchen Tips:

You may wonder what the difference is between marinara sauce and tomato sauce.

Marinara sauce is a tomato sauce without any meat. Tomato sauce can be flavored with pancetta and then removed.

Marinara Sauce

2 T olive oil

½ medium yellow onion, diced

½ t red pepper flakes

3 cloves garlic, pressed or minced

1 (28-oz) can San Marzano-style whole peeled crushed Italian tomatoes

¼ cup water

½ cup dry white wine

1 t granulated sugar

Sea salt and freshly ground black pepper

2 T chopped fresh basil

Heat olive oil in a saucepan over medium-low heat.

Add the onion and sauté for 10 minutes, stirring occasionally.

Add the red pepper flakes and garlic to the saucepan and sauté another minute.

Pour the crushed tomatoes into the saucepan, water, wine, sugar and season with salt and pepper. 

Slowly simmer, uncovered for 25-30 minutes, while you prepare the chicken.

Stir in the chopped basil.

Chicken

2 small to medium boneless chicken breasts, partially frozen

Sea salt and freshly ground black pepper

1 large egg

1 T water

¾ cup all-purpose flour

½ cup dry breadcrumbs

½ cup panko breadcrumbs

½ cup freshly grated Parmigiano-Reggiano cheese, divided

½ cup avocado, peanut oil, or plain olive oil, for frying

6 oz (1 ½ cups) grated mozzarella cheese

2 T thinly sliced fresh basil

Preheat oven to 350 degrees F.

Chicken is easier cut if partially frozen.

Stand each chicken breast on its side and slice diagonally, like you would with a baguette of bread, into 4 slices.  

Now you will have 8 thiner-small chicken breast cutlets.

Season both sides of chicken with salt and pepper.

In a shallow bowl, add flour and season with salt and pepper.

In a second shallow bowl, add the egg and water and whisk with a fork to combine.

In a third shallow bowl, mix together the breadcrumbs, panko, and ¼ cup of the Parmigiano cheese.

Heat oil in a large non-stick skillet over medium-high heat.

Dip each chicken cutlet into the flour, then into the beaten egg, and then into the breadcrumb mixture. Set aside on a platter.

Cook chicken 4-5 minutes on each side, until golden brown.

You may have to cook chicken in two batches.

Place a couple ladles of tomato sauce in the bottom of a baking dish.

Place chicken cutlets on top of sauce.

Top with another ladle of tomato sauce.  

Top with mozzarella cheese and the rest of the Parmigiano cheese.

Bake in the oven for 15 minutes, until cheese is bubbling and the chicken is completely cooked through.

Serve with spaghetti and a green salad.

Serves 2 to 4

CASA FRITTATA WITH RICOTTA, FONTINA, PARMIGIANO, & MUSHROOMS

The French have the omelette, the Spanish have the tortilla de patata, and the Italians have the frittata (frittate, plural in the Italian language). A Frittata is an egg dish that can be served for breakfast, brunch, lunch, dinner, or a midnight snack. Make it your own frittata by substituting a few of the ingredients with a few of your own favorites. Be creative!

This frittata serves 5 to 6.  Cut the recipe in half to serve 2 to 3.

3-oz packet pancetta, diced

10 cremini or white mushrooms, wiped clean, trimmed, and sliced

1 T olive oil or avocado oil

2 medium potatoes, peeled and diced

1 cup diced bell peppers, any color

½ small onion, cut in half and thinly sliced

1 clove garlic, minced

1 T unsalted butter

8 large eggs

1 cup whole milk ricotta cheese

1 cup grated fontina or Parmigiano-Reggiano cheese, your choice

2 T chopped fresh basil leaves, divided

Sea salt and freshly ground black pepper

Preheat oven to 350 degrees F.

In 12-inch ovenproof non-stick skillet, cook the pancetta over medium heat until crisp.

Remove with a slotted spoon and set aside in a bowl.

Add the mushrooms and cook over medium heat until the mushrooms are golden brown, about 5 minutes, stirring often.

Remove mushrooms to the bowl with the pancetta.

Add the olive oil and potatoes to the skillet, cover, and cook, for 10 minutes, stirring a couple of times.

Remove lid, raise heat to medium, and cook potatoes another 3 minutes until golden and crisp.

Lower the heat, add the bell peppers and onion.

Cook another 3 to 4 minutes.

Add the garlic and cook another minute.

Season with salt and pepper.

Meanwhile, in a large bowl, whisk the eggs, then stir in the ricotta, grated cheese, and basil.

Season to taste with salt and pepper

Return the mushrooms and pancetta to the skillet, add the butter and let melt.

Adjust heat to low and add the beaten egg mixture.

Gently stir to combine ingredients

Place the skillet in the center of the oven and bake the frittata until golden brown, about 20 to 25 minutes.

The frittata should be mostly firm in the middle, but don't cook until center is dry.

Cut into 8 to 10 wedges and serve immediately.

Serves 8 to 10

CHICKEN MILANESE WITH TOMATO SALSA & ARUGULA

I had this wonderful crispy chicken recipe in a restaurant in Amalfi, Italy. Arugula is also known as rocket in Italy and probably comes from the French word roquette. You can also make this with veal, but cook the veal for only 2 minutes on each side. Serve with your favorite white Italian wine. Molto delizioso!

Fresh Tomato Salsa

2 cups red or multi-colored cherry tomatoes, diced 
3 T extra-virgin olive oil
2 t  balsamic vinegar
2 cloves garlic, minced
2 T chopped fresh basil
½ t chopped fresh oregano 

Salt and freshly ground black pepper

Mix the above ingredients together in a bowl, cover and set aside while making the chicken.

Chicken Cutlets
4 boneless, skinless chicken breast halves 
1 cup all-purpose flour
Salt and freshly ground black pepper
2 eggs
2 T milk or water
2 T freshly grated Parmigiano-Reggiano or Pecorino Romano cheese 
1 ½ cups panko bread crumbs
½ cup plain dry bread crumbs

¼ cup extra-light olive oil or avocado oil, for frying

4 small handfuls arugula, washed and dried (one handful for each plate) 
Shaved Parmigiano-Reggiano or Pecorino Romano cheese, for garnish

Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to ¼-inch thickness.

In a shallow bowl, add the flour and season generously with salt and pepper.
In another shallow bowl, whisk together the eggs with the milk or water and cheese. 
In a third shallow bowl, mix together the panko and plain dry bread crumbs.

Dredge chicken in flour and shake off excess. Then dip the pieces into the beaten egg mixture and finally into the bread crumb mixture.
Set aside on a platter or baking sheet while breading the other pieces.

Preheat oven to 225 degrees F.

Pour 2 tablespoons of oil into a large skillet and heat over medium-high heat.
Cook cutlets in batches for about 4 minutes on each side. 
Place cooked chicken on a baking sheet and keep warm in the oven while cooking the rest.
Wipe out the skillet with paper towels before cooking the remaining cutlets.

Spoon some of the tomato salsa on the bottom of each plate, place two chicken cutlets on top, and then top with some arugula. 
Finish up with some shavings of cheese.

Serves 4

CHICAGO-STYLE ITALIAN BEEF SANDWICHES

My husband, son, daughter, and I lived in Chicago for 2 years. I always loved their Italian Beef Sandwiches. This is my version of this delicious sandwich. I roasted the bell peppers under the broiler for about 20 minutes, rotating the pan, after 10 minutes. You can buy roasted bell peppers in a jar. I think you will love my recipe for homemade Italian Giardiniera Salad. Make the Italian Giardiniera Salad at least two days before you make the sandwiches. Roast the beef the day before you make the sandwiches.

I prefer dipping the end of the sandwich into the beef broth as your enjoy your sandwich.  Some people drag the bottom through the beef broth in a pan and wrap up the sandwich, but for me, it gets too soggy.

1 large onion, thinly sliced

3 lb rump or bottom round roast

1 t fresh or freeze-dried oregano

1 t garlic powder

½ t red pepper flakes
1 T extra-light olive oil or avocado oil

Sea salt and freshly ground black pepper

1 qt beef broth

Italian Giardiniera Salad (my recipe is in this blog)

Roasted bell peppers, in a jar or your own roasted

Crusty Italian bread, cut into 6 to 8-inch lengths, and cut in half, lengthwise

Preheat oven to 350 degrees F.

Place sliced onion on the bottom of a roasting pan.

Place roast on top and season with oregano, garlic powder, and red pepper flakes.

Drizzle with olive oil and season to taste with salt and pepper.

Place in oven and roast for 45 minutes.

Pour beef broth in the bottom of the roasting pan and continue to roast for another 20 minutes.

The temperature of beef should register 130 F degrees for rare and 135 F degrees for medium-rare with an instant-read thermometer.

Remove from oven and place roast on a platter to cool.

Scrape up brown bits from the bottom of the pan and pour the beef broth through a strainer into a heatproof container. Let cool, then cover and refrigerate for 24 hours.

Place roast in a large container and refrigerate for 24 hours.

The next day that you want to make the sandwiches, remove roast and broth from the refrigerator.

Pour broth in a saucepan and heat to just below boiling; keep warm.

Thinly slice enough beef, for your sandwiches.

Using tongs, dip enough of the beef into the beef broth and then place on the bottom half of each sandwich.

Add a spoonful of giardiniera and a few roasted peppers.

Add top of bread and add a small bowl of the broth to each plate for dipping.