u/One-Loss-6497

After a week of recipes and posts one gathers a lot of leftovers.

Some leftover braised pork neck, a bit of minced beef from the cheeseburger yesterday, a pair of salsiccia laying around and minding their own business.

All of it went inside of this ragù, served with pappardelle (De Cecco).

We started off with a couple of tired looking yellow carrots, one yellow onion, a piece of old leek and an odd piece of parsnip (not your conventional carrot-onion-celery soffritto), all diced. Fry them in a combination of olive oil and butter, on low heat for some 10 minutes. Then add the minced meat and the salsiccia that has been removed from its casing, get some color on the meat, deglaze with a glass of red wine, let it evaporate, add the fresh tomatoes (diced) and 1 TBS of tomato paste. Add some water or broth (whatever you have). Bring to a boil and lower the heat. Season with salt and freshly milled black pepper, cook on low heat for about 60 minutes or so. The last 20 minutes add the chopped (already braised) pork neck. Cook the pappardelle or some other ribbon-like pasta, al dente, toss it together with the sauce, add a bit of pasta cooking water, toss, check for seasoning, add grated hard cheese (optional) and serve.

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Instead of bechamel you can make a nice and light tomato sauce with a combination of canned tomatoes, fresh tomatoes and tomato paste for a rich aroma.

Cut 1 large onion into dice, put a pot on low heat, add 3 TBS of olive oil, sautee the onions for 7-8 minutes (without getting color on them), add the fresh tomatoes (also cut into dice) , sautee for additional 5 minutes, add 1 TBS of tomato paste, roast for 1 minute and add a can of tomatoes, bring up to a boil and simmer for 1 hour on low heat with the lid askew. Season with salt and freshly milled black pepper, add a bit of olive oil if needed. Chunky and rustic looking.

Cook the boiled eggs, cut the mozzarella into pieces, take a handful of basil, peel the salsiccia from its casing, grate the hard cheese (pecorino, grana padano, parmiggiano reggiano etc.)

Cover the bottom of the baking dish with a layer of your tomato sauce, add the layer of lasagna shells, another layer of tomato sauce, salsiccia, eggs, mozzarella (or ricotta), fresh basil, grated cheese, a layer of pasta shells, tomato sauce and so on...

4 to 5 layers. For a DIY lasagna dish lost somewhere between the North and the South of the italian boot. Garfield would approve...😋

Original italian name of the dish: Spezzatino con pomodori e piselli

INGREDIENTS: beef cut into chunks (400 g), one onion (diced), a couple of garlic cloves (we sliced them lengthwise), a can of tomatoes (some nice canned tomatoes that won't be acidic) or fresh tomatoes, 400 g of peas (fresh or frozen), some red wine, salt and freshly milled black pepper, potatoes, butter, white pepper.

PREPARATION: cooking pot with 3TBS of olive oil inside -> moderate heat -> sautee the onion and garlic for 6 minutes (without burning them) -> cut the beef into mouthsized pieces -> add to the pot and roast for 6 minutes -> deglaze with red wine and let it evaporate -> add a can of tomatoes and a bit of water (or cut fresh tomatoes) -> lower the heat and cook for about an hour and 20 minutes or until the meat is fork tender -> add salt and black pepper -> add the peas the last 20 minutes -> plate up and enjoy

We served the beef with buttered boiled potatoes (when cooked, potatoes tossed in butter, salt and white pepper).

Relatively simple and very delicious.

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An experimental recipe. 20 hours in the making. No cold storage. Kept at room temperature (19-20°C) the entire time.

INGREDIENTS: 350 g of pizza "00" flour, 75 g of whole wheat flour, 75 g of rye flower, 100 ml of sourdough starter, 3 TBS of honey, 50 ml of olive oil, 150 ml of milk, 100 ml of yoghurt, 1 egg, 10 g of salt

PREPARATION: Melt sourdough starter, yoghurt, honey in milk, add the combined flours, add the beaten egg, mix well, let it stand for 30 minutes, add the salt, mix gently around 10 minutes (stretch-and-fold), add the oil (drizzle by drizzle), let it stand another 30 minutes, bulk fermentation (7 hours) with occasional coil folds, form the breads (900g) and the buns (100g), place them in a lightly oiled baking tin, some 10-11 hours later brush them with a beaten egg yolk, sprinkle with nigella seeds, bake at 180°C with cold oven start, spray with water, bake the bread with the lid on around 50 minutes, buns around 25-30 minutes without the lid.

Let them cool down and enjoy. Very soft, fluffy and rich aromas that stay on your tongue. A great home baking experiment.

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A delicious homemade recipe. Usually without rice but we are influenced by the whole Latin American beans and rice thing.

INGREDIENTS:

- 500 g of white beans, soaked in water the night before

- 1 large carrot, diced

- 1 large yellow onion, diced

- a few small tomatoes, diced (optional)

- 100 g of serrano ham, diced

- 100 g of speck, diced

- a couple of salsiccia (we used sweet)

- 1 red pepper, diced

- a few garlic cloves, wrapper removed and lightly smashed

- 2 TBS of flour (for the roux)

- a couple of TBS of cornflower oil (for the roux)

- 1 TBS of smoked paprika powder, we used sweet

- bay leaves (3-4)

- 1 TBS of tomato paste

- salt and black peppercorns

- basic basmati rice (optional)

PREPARATION:

Dump al the ingredients into the pressure pot minus the salsiccia, tomato paste, flour and oil for the roux and paprika powder, fill with enough water, put the lid on, build up pressure and cook about 45-50 minutes under pressure (medium setting in case your pressure pot has that option).

Release the pressure slowly, remove the lid, continue cooking on moderate heat, add the tomato paste, add the roux (oil, flower and paprika powder, don't let the paprika powder burn, don't turn the roux into cajun napalm), let the soup thicken up, during the last 20 minutes of cooking add the salsiccia and remove the bay leaves. Check for salt and black pepper, add a tiny drizzle of vinegar (if you like that).

A very delicious bean soup the way we make it in the Balkans where everyone has their own recipe and doesn't acknowledge anybody else's authority.

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A new experiment with sourdough buns. Made with wheat, whole wheat, rye flour, yoghurt and milk. Sprinkled with nigella seeds.

Inside we have a beef quarterpounder, a 1000 island style of sauce, fresh tomatoes, a cow/goat/sheep's milk melted cheese, lettuce, thinly sliced red onions, lightly roasted speck, salt and cracked black pepper. Forgot to add the pickles.

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Loosely inspired inspired by the roman "pasta alla zozzona" we made this dish with leftovers from the refrigerator.

We didn't have fresh tomatoes but only a bit of tomato paste, instead of pecorino we used grana padano and we added a bit of fresh cream (optional). Speck instead of guanciale.

Also spaghetti instead of rigatoni.

So we pretty much changed everything.

INGREDIENTS: a bit of sweet or spicy salsiccia, a piece of speck, one egg yolk, one TBS of tomato paste, a handful of grated grana padano, one TBS of toasted peppercorns, a dollop of fresh cream (optional), a drizzle of white wine

PREPARATION: clean the salsiccia from its skin, cut the speck into chunks -> a skillet on moderate heat -> add the speck and a bit later the salsiccia, cut into pieces -> roast them, don't burn them -> deglaze with a bit of white wine -> when it evaporates add the tomato paste and a bit of hot water, cook out the tomato paste -> add the spaghetti and cook "pasta risottata style" -> add a bit of more water so the pasta doesn't stick to the bottom of the pan when needed -> add a dollop of fresh cream (optional) -> when the pasta is al dente remove from heat and add the egg yolk -> stir and toss to prevent it from scrambling and to make it creamy -> add the freshly milled peppercorns -> toss -> add the grated hard cheese -> toss -> plate up and enjoy

Quick and delicious. With or without fresh cream. 😋🍝

This is a beautiful italian recipe from the king of modern day italian cuisine, Gualtiero Marchesi (1930-2017). The man who moved italian cuisine from the likes of "the Godfather" to Michelin stars in the early 1980s.

Original name "Spezzatino di vitello con i piselli".

Streamlined, simple and very delicious.

With veal, we substituted with a beef rump steak.

INGREDIENTS:

- 2 TBS of olive oil

- veal or beef cut into pieces

- a couple of cloves of garlic

- salt and black pepper

- peas (fresh or frozen, we used frozen)

- chopped parsley

- 1 or 2 egg yolks

- a bit of lemon juice

- beef or chicken stock (about a 1/2 of liter, if your stock is already well seasoned be careful with the rest of the salt used)

- mashed potatoes with milk, butter, white pepper and salt (optional, this would go well with just some fresh crusty bread)

PREPARATION:

Cooking pot -> olive oil, medium to high heat -> garlic cloves sliced lengthwise -> give 'em a minute or two -> cut the meat into chunks, season with salt and black pepper (we used freshly milled) and fry the meat until you develop a nice crust and a layer of fond on the bottom of the cooking pot , this will take you some 10 minutes -> add a laddle of hot stock to deglaze the pot, just enough to cover the meat, reduce the heat and put the lid on -> veal takes less time than beef -> beef from our cut took about 1 hour to get fork tender -> check the pot for liquid from time to time and add a bit more stock if needed -> 20 minutes before the end of beef cooking time add the fresh peas or 5 minutes before if using frozen peas -> in a separate dish mix the egg yolks, lemon juice and chopped parsley -> lower the heat to low and add the egg mixture -> don't scramble the egg mixture, do it for a couple of minutes on very low heat, egg is here to thicken things up -> enjoy

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A bit of butter too, for that crunchy delicious bread.

An explosion of flavors in a skillet.

Grated grana padano also making a cameo appearance...😋

Mushrooms used were brown champignons and king trumpet mushrooms

Skillet -> a tiny knob of butter -> roast the salsiccia pieces (we sliced them at an angle) -> remove the salsiccia pieces -> add the sliced onion and garlic, sautee for a minute or two on moderate heat -> add the sliced mushrooms -> add parsley -> season with salt and black pepper -> whisk the eggs (3 eggs here) -> pour the eggs in -> add the sliced tomatoes (we don't want to cook them here) -> fry on moderate heat for a minute or two -> with a plate flip the frittata over and briefly fry the other side -> flip again -> plate up -> grate a bit of grana padano -> enjoy

Hier waren österreichische Mehle im Spiel. Was üblicherweise bei BILLA und Spar erhältlich ist.

ZUTATEN:

- 400 g Weizenmehl, typ 700

- 400 g Weizenmehl, typ 480

- 200 g Weizenvollkornmehl

- 630 ml Leitungswasser

- 200 g Sauerteig-Anstellgut

- 40 ml Olivenöl

- 40 ml Honig

- 20 g Salz

ZUBEREITUNG:

Sauerteig-Anstellgut im Wasser auflösen -> Mehle zusammenmischen -> Mehle langsam im Wasser auflösen -> 30 Minuten ruhen lassen -> Salz beigeben -> händisch schonend kneten -> Honig dazugeben -> langsam kneten (stretch-and-fold) -> Öl beimengen -> insgesamt 10 Minuten per Hand kneten -> Stockgare auf Zimmertemperatur, etwa 6-7 Stunden mit gelegentlichem Dehnen-und-Falten -> weitere 12 Stunden im Kühlschrank auf 4°C gestellt -> herausnehmen und einzelne Brote formen, hier 900 g jedes -> in Sonnenblumenkernen walzen -> nach einer Stunde ins Backrohr schieben -> das Backrohr auf 180°C stellen und etwa 60 Minuten mit Deckel und 30 Minuten ohne Deckel backen -> herausnehmen und abkühlen lassen -> anschneiden und genießen

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Braised pork neck comes from one of our previous posts here.

Potatoes were roasted in a skillet and when done, tossed with paprika powder, cracked black pepper and salt.

Cucumber and sour cream salad is done like this: thinly slice the cucumber, (we used two big ones), salt it and put it aside for 10 minutes. In the meantime, mix the following in a bowl: 250 ml sour cream, 1 pressed garlic clove, chopped dill, white pepper, 1 tbs of mayo, some vinegar to taste. Then squeze the cucumbers to remove excess water, add them to a bowl and mix well. Add salt if necessery. A great salad recipe from the german speaking world.

Hearty and delicious!😋

A quick breakfast today.

Skillet -> moderate heat -> a small knob of butter -> 1 onion, sliced into rings -> cubed speck -> roast for 5-7 minutes -> scramble the eggs -> add the eggs to the skillet -> add slices of red pepper (they will stay crunchy) -> add pieces of gouda, let it melt a bit -> combine everything -> add salt and cracked black pepper -> plate up -> enjoy

Simple and delicious.😋

Meatballs boiled in vegetable stock, made with minced veal and pork, salted anchovies, parsley, white bread soaked in milk, breadcrumbs, eggs, capers, salt and black pepper.

Sauce made with butter, flour, capers, lemon juice, salted anchovies, stock from cooking the meatballs.

Mashed potatoes made with butter and milk, grated nutmeg and salt.

Red beets cooked in a combination of water and vinegar, seasoned with oil, salt and caraway seeds.

A very delicious historical recipe, from the 19th century, from Königsberg, a baltic city in former eastern Prussia. Today Kaliningrad in Russia.

A short Wikipedia description of the dish below.

If someone is interested in the ingredient list and the preparation I will post the recipe.

An amazing dish from Europe.😋

Another italian pasta dish that relies heavily on good quality ingredients. If you can find a nice "sweet" tasting lemon this is a great little dish. Those small acidic ones are not good here.

Something like a large lemon from the southern italian Amalfi coast which will give you a silky and a smooth tasting lemon flavored sauce.

INGREDIENTS:

- 1 organic lemon with a skin that can be grated

- a knob or two of good butter, some use olive oil

- pasta cooking water

- spaghetti (something nice, like from De Cecco) or tagliolini, linguine etc.

- salt and cracked black pepper (optional)

- a handful of basil leaves, mint leaves would also be a great option

- grated parmigiano reggiano (pecorino would work too)

PREPARATION:

More of a technical dish, this one. Sauce is an emulsion between the starch of the pasta, butter, water and lemon juice. NOT ACIDIC BUT SWEET, SMOOTH AND LEMON TASTING.

A large pan -> moderate heat -> grate the zest of your lemon, put inside -> add butter, let it melt -> add some torn basil leaves -> lightly fry the grated lemon zest (without color!) -> add a bit of cold water (we will be cooking this one, "pasta risottata"- style -> add a bit of salt -> don't let the pasta stick to the bottom of the pan -> add a bit of lemon juice -> swirl the pan around to release of the starches -> add more lemon zest and juice (optional step at this stage) -> toss (this is very important for the creaminess of the sauce) -> turn the heat off, wait a bit -> add the grated cheese -> toss and add a drizzle of water if needed (to loosen up the sauce a bit) -> plate up -> enjoy

So delicious and creamy. A feast of flavors!😋

Three hours in a dutch oven, baked at 190°C.

With white wine, water, olive oil, salt and black pepper.

So aromatic and delicious...😋

Recipe link in the comment section.

After a 3-day pasta bonanza it is time to move on away from pasta.

We made this dish with a ragù the way it is prepared in Bologna, Italy. In one of the city's restaurants.

No broth, no milk, no butter and no grated cheese. A very spartan ragù. Not even the traditional tagliatelle.

But with peas and rigatoni. A combination with peas is getting more common the last decade or so.

INGREDIENTS:

- 300 g of pork, diced and minced

- 300 g of beef, diced and minced

- 300 g of peas

- 100 g of pancetta, diced

- 1 can of canned tomatoes, 400 g

- 1 TBS of tomato paste

- 1 glass of red wine

- 1 celery stalk, finely diced

- 1 yellow onion, finely diced

- 1 carrot, finely diced

- 2 TBS of olive oil

- water

- salt and cracked black pepper

PREPARATION:

- olive oil in the pot, add the diced vegetables (your soffritto), fry over low heat for 20-25 minutes, don't let them burn, add the pancetta, fry it until it gets crispy but not burned, deglaze with wine, when the wine evaporates add the pork and the beef, turn the heat up, add canned tomatoes and the paste, add water, season with salt and black pepper, when it comes up to a boil lower the heat and cook on moderate/low heat for 4 hours, put the lid on, stir occasionally so it doesn't stick to the bottom of your pot, it will reduce slowly until you are left with a dark-colored thick ragù

- pasta was cooked in a separate pot of salted water together with the peas

- all three elements were then combined. Loosen up with a bit of pasta cooking water if needed

A dream of a dish in our opinion. We think the addition of peas lifts it up even further.

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This was AMAZING! A roman classic.

A super delicious and simple to make dish. Super creamy!

FULL LIST OF INGREDIENTS: Rigatoni (Garofalo), green asparagus, thin slices of pancetta, a couple of cloves of garlic, a handful of basil leaves, a couple of smaller fresh tomatoes, a couple of TBS of crème fraîche, a TBS of grated grana padano, a couple TBS of olive oil, cracked black pepper and salt

PREPARATION: Prepare the green asparagus by removing the hard parts, take a large skillet, pour in a couple of TBS of olive oil, moderate heat, add the sliced garlic and pancetta, after a few minutes add the green saparagus cut into 1 cm rings, sautee for a couple of minutes more, in a separate pot bring salted water to a boil and add the pasta, cook VERY al dente, transfer the pasta to a skillet, add the already cut tomatoes, add a bit of pasta water, add crème fraîche, cracked black pepper and salt (if needed), add torn basil, toss to bring out the creaminess of the sauce, this last step is VERY important, add the cheese (if using), plate up and enjoy.

This particular combination of ingredients works very well together.

If you have it, you can replace pancetta with a more substantial thing like an italian salsiccia (sweet or hot) and it will give you a spectacular dish.

Replacing crème fraîche with cream (single or double) works great.

Also a hard pecorino cheese instead of grana padano would work works great too.

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A beautiful creamy and aromatic italian dish known under the name "pasta burro e alici".

A simple recipe maximally dependent on the quality of the ingredients used. Premium salted anchovies, great butter and even better dried pasta.

We opted for high quality butter from the austrian Alps, italian premium brand of salted anchovies "Armatore" and restaurant level quality brand of dried pasta "De Cecco".

- 200 g of spaghetti

- 100 g of butter (or less, the original recipe calls for 2:1 pasta to butter ratio)

- 5-10 salted anchovy fillets

- a bit of grated lemon zest

- 1TBS of capers

- some cracked black pepper

- bottarga (optional for sprinkling, we didn't have it)

- dried oregano (optional)

Make a paste with softened butter, crushed anchovies and lemon zest (and dried oregano if using). In a skillet toast some cracked pepper corns, put the pasta to cook in a separate pot, when the pasta is al dente, transfer it to the skillet with a bit of pasta cooking water, add the butter and anchovy paste, melt it, toss it to create a creamy sauce, add the capers, toss some more. Plate up and sprinkle with bottarga if using.

Bottarga is a salted, lightly cured fish roe pouch of a female grey mullet. It is dried so it can be grated over seafood dishes to further elevate the aroma of the sea. We didn't have it.

If one can find great ingredients to put inside, this is one memorable dish...