Party alla Bolognese

RIGATONI BOLOGNESE

PARTY alla BOLOGNESE

Party alla Bolognese , ever hear of it? No, I didn’t think so. I coined the phrase, just like I coined the phrase Meatball Parm Mondays , which I first wrote about in my best selling Italian Cookbook Sunday Sauce. So, you want to know what a Party alla Bolognese is, a term you are no doubt hearing for the first time. Well as you might have already surmised, number one, it’s a party that has to do with Bolognese. A party where you eat Pasta with Ragu Bolognese you’re asking? Well yes, you are quite correct, you’ll be eating the famed Italian Ragu from the city of Bologna, Italy. This is a party centered around eating Pasta all Bolognese. Now what’s better than that?

So, as we know Ragu Bolognese is the famous meat-sauce for pasta from Bologna, Italy. Now, hopefully by the time you read this part of the book, you’ve already made your first Ragu alla Bolognese. Well congratulations are in order to you, you’ve learned something that is infinitely important, and something that will serve you the rest of your life. You now know the infinite glories of the Bolognese, that lush pasta meat-sauce from Bologna, Italy known as Ragu Bolognese. You know the wonderful flavor, and are sure to crave it often. No problem, if you have a craving, you can just make it. You have the recipe, you’ve made it once or twice, you can make it any time you want.

So, you want to throw a dinner party for friends? I certainly hope you do. If you’ve never done so before, I’d just like to tell you, you have no idea, and I’m sure you’ll be surprised, surprised how great it will be, ” a Party alla Bolognese.”

Making this famed Ragu and throwing a party centered around the Bolognese where you’ll feed Maccheroni alla Bolognese to friends and family, this is such a wonderful thing, you just can’t imagine. Do it once and you’ll see. You will make your friends oh-so-happy in more ways than one. They will thank you and sing your praises, and you will feel their joy. A joy that you gave them by making them Ragu Bolognese. Yes it has this affect.

Throwing a dinner party you say? It seems so daunting. Hey, you’ve made Bolognese, throwing a dinner party centered around Bolognese is as easy as pie, and I’m going tell you how. You will amaze your friends with this one! Trust me! Hey, I’ve already told you pretty much, 90% of all you’ll need to know to do your first fabulous Party alla Bolognese. “What,” you say? Well I’ve written the recipe for you, and you’ve already made your first Bolognese, maybe even two or three by now. You know how to make one of the World’s great dishes Pasta alla Bolognese, all you need now is some good music, good Italian Wine, and some sort of Salad or Antipasto to start you off.

You will make the Bolognese ahead of time, either the day before or early in the day before your party starts. You can either make a salad to have before the Bolognese, but a better choice would be either a Caprese Salad of fresh Mozzarella & Tomatoes, a lovely mixed Antipasto, or something as easy as Prosciutto & Melon would be very apropos, considering the Bolognese and the famed Prosciutto di Parma are both from the same region in Italy of Emilia Romagna.

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How to Make Gnocchi

POTATO GNOCCHI

Ingredients :

1 pound Baking Potatoes

1 cup Flour

1 extra large Egg

Wash potatoes. Leave skin on. Boil the potatoes until tender (when you can easily stick a fork to the middle of a potato).

Remove from water and place in a colander.

As soon as the potatoes have cooled enough, peel skins off of them.

Put potatoes in a Food Mill or Ricer and pass them through into a large bowl.

Working very gently with a wooden spoon or spatula, mix into the puréed potato a generous pinch of salt, the egg (optional) and enough flour to make a smooth, soft and only slightly sticky dough. Do not knead the dough or it will become gummy, just mix the ingredients together as gingerly as you can. Form the dough into a ball and place it on a well floured surface.

Then break off a handful of the dough and roll that with both hands until you have a ‘rope’ about the thickness of your thumb.

Cut this rope into 1 inch lengths. Take each bit of dough and flip it with your index finger against the inside of a fork (or if you have one, the special Rigagnocchi, or ‘gnocchi paddle’ pictured below, which you can find in some specialty food shops). This will cause the gnocchi to take on a concave shape with ridges on the outside, which will ‘catch’ any sauce you put on them.

Cook the Gnocchi in gently boiling well-salted water. They are done just as soon as they rise to the surface of the water.

GNOCCHI con BOLOGNESE

WORLD’S BEST RECIPE

RAGU BOLOGNESE

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How to Make Chicken Cutlets

Chicken Cutlets alla Nonna

“Mangia Bene”

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HOW to MAKE CHICKEN CUTLETSITALIAN STYLE

Pollo Marengo

Lemon Chicken

Brooklyn Style Sunday Gravy

And More …

RECIPES

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Parmigiano Reggiano Pecorino Romano Italian Cheese

Parmigiano Reggiano

“Explained”

While we often use the name “Parmesan” to refer to all of Italy’s grateable hard cheeses, there are a number of different styles within the category. Parmesan is one of them, though that particular cheese isn’t necessarily as closely linked to Italy as you might imagine.

Grana Padano, Parmigiano-Reggiano, and Pecorino Romano are others to consider. Each has “Protected Designation of Origin” (DOP) status under E.U. law, and their producers have strict geographical boundaries and aging guidelines to follow, impacting the flavor and price of their products.

So before you head out to the grocery store, or even think about picking up that grater, get to know the different styles of Italian hard cheeses.

PARMESAN

According to FDA laws, any cow’s milk cheese that has a hard, brittle rind and granular texture, and grates easily, can be labeled parmesan in the U.S. The cheese’s origin plays no part in labeling laws, so producers from Idaho are just as free to use the term Parmesan as those importing cheese from Italy.

Not only does a hard cheese not need to come from Italy to be classified as parmesan, it doesn’t even need to be made from fresh whole milk. Instead, reconstituted dry milk, skim milk, and/or cream are also all acceptable.

PARMIGIANO-REGGIANO

Parmigiano-Reggiano is the style most of us think we’re referring to when using the name parmesan. It’s the highest quality of all Italian hard cheeses, and the one locals refer to as “The King of Cheeses” — just don’t tell the Roquefort-loving French.

To comply with DOP guidelines, Parmigiano-Reggiano has to be made in one of two northern Italian regions: Emilia-Romagna, which is home to Parma (hence the name), or the Mantova province of Lombardy.

The 100-percent cow’s milk cheese must age for a minimum of one year, though periods regularly extend to 18, 24, and even 36 months. At this point, Parmigiano-Reggiano is ready for official inspection. If it passes, the cheese’s name, production date, and a DOP seal are stamped into its hard, umami-rich rind.

GRANA PADANO

Like Parmigiano-Reggiano, Grana Padano is a golden, hard-rind cheese made using cow’s milk. The production region is much larger than that of the King of Cheeses, and, at nine months, the minimum aging requirement is more relaxed.

As a result, Grana Padano has a slightly sweeter, less-concentrated flavor than Parmigiano-Reggiano. It is also more affordable.

PECORINO ROMANO

Pecorino Romano is texturally similar to the other three kinds of cheese, but that’s where their similarities end.

Rather than cows, it’s sheep that provide milk for Pecorino Romano. Aging ranges between five months and eight months, and Pecorino Romano production must occur either on the island of Sardinia (where the majority takes place), in the central region of Lazio, or in the Tuscan province of Grosseto.

Although it ages for shorter periods, Pecorino Romano carries a stronger flavor profile and is saltier and tangier than Parmigiano-Reggiano. These bold flavors come from the sheep’s milk base, which also provides a milky white cheese and a dark black rind, compared to the yellow-golden cow’s milk alternatives.

RECIPES

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RAGU BOLOGNESE