Nonna Concetta Sicilian Pasta Ceci Recipe with Homemade Cavatelli – Sicily

NONNA CONCETTA

CAVATELLI con CECI

SICILY

NONNA CONCETTA’S PASTA CECI SICILIANA

FIRGINTINI, SICILY

PASTA CECI alla NONNA CONCETTA

With Her HOMEMADE CAVATELLI PASTA

PASTA CECI SICILIANA alla CONCETTA

Recipe:

For the dough:

300g Semola rimacinata
150ml Warm water

For the condimento:
250g Dried chickpeas
1 stalk Celery
1 Carrot
1 Onion
1-2 tablespoons Tomato purée
Olive oil
Salt

NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA

DANIEL BELLINO “Z”

AMAZON.com

CONCETTA

PASTA CECI SICILIANA alla CONCETTA

Recipe:

For the dough:

300g Semola rimacinata
150ml Warm water

For the condimento:
250g Dried chickpeas
1 stalk Celery
1 Carrot
1 Onion
1-2 tablespoons Tomato purée
Olive oil
Salt

What is Red Sauce – author Daniel Bellino Explains

“RED SAUCE”

What is Red Sauce? A question often asked. Well, there is no one sauce that is Red Sauce. When using the term “Red Sauce,” you are talking about any one of several different Italian Sauce (Italian-American), made with Tomatoes, and mostly served on and of 100 types of different pastas (Maccheroni), but not only on Maccheroni.

Red Sauce can be a Tomato Sauce, without any meat in it, just tomatoes, olive oil, garlic, and fresh basil, and maybe oregano, or not. Then the other Sauce that falls into the category known as “Red Sauce,” is what is known as Sunday Sauce, Gravy, “Gravy,” or simply SAUCE. These are all Red Sauce’s. These Red Sauce’s that have meat in them might be made with tomatoes of course that have Sausages, Meatballs, and Braciole, and other meats according to what the person cooking it likes in his Sunday Sauce (Sunday Gravy, Gravy). For instance, my favorite way of making Sunday Sauce, is with Sausages, Meatballs, and Pork Spare Ribs slowly cooked in the sauce. But I don’t always make it this way, I with it up according to my mood. Sometimes I make it with Sausages, Meatballs, & Pork Ribs, while other times I might replace the Meatballs with Chicken Thighs and make my “Sauce” with Sausages, Ribs, & Chicken Thighs. Yes, I said “Chicken thighs which taste great, slowly cooked in the Sauce. All of these sauces mention, are Red Sauces.

When making the a Sunday Sauce, I make enough to last at least 3 days, and we get a number of meals out of the one sauce. You put the time in to make the sauce, you should make it last. It take about the same time to make a small pot of sauce as it does to make one two or three times larger. It doesn’t make sense to me to make a small pot of sauce, that I will only get 1 or two meals from. I want to get a minimum of 4 meals or more out of the one pot of sauce. For example, when I make a sauce that has meatballs in it, I always want a good amount of meatballs in the sauce. We eat the Maccheroni with all the meats, the Sausages, Ribs, & Meatballs on Sunday. Monday rolls around, which is what I (Daniel Bellino Zwicke) have coined years ago, “Meatball Parm Mondays” which I wrote about in my book Sunday Sauce, way back in 2013. So, “Meatball Parm Mondays?” We Italian (Italian-American) men love our Meatball Parm Sandwiches. We make the Sunday Sauce on Sunday (sometimes Saturday), and we eat it with Maccheroni (short pasta) on Sunday. When Monday rolls around, we take the leftover Meatballs from the previous days Sunday Sauce, and we make Meatball Sandwiches for Monday’s lunch or dinner, and we are happy campers. On Tuesday, whatever is left of the Sunday Sauce, we’ll cook up some Maccheroni, and eat it with whatever is leftover from the sauce made on Sunday. Maybe it’s just tomato sauce which is left, which we dress the Maccheroni with. Maybe there’s a little meat left which is thrown on as well. Sometimes I’ll put quite a good amount of Sausages in the Sauce when I make it on Sunday, and if any sausages are left in the sauce come Tuesday, I might make a Sausage Sandwich. You see, you want to get a lot out of that one Sauce that you make on Sunday. Take my advice, and do it.

Red Sauce (Tomato Sauce) is the backbone of Italian-American cooking, which many dishes are made with tomato sauce. You use Red Sauce to make dishes like: Eggplant Parmigiana, Chicken Parm, Lasagna, Baked Maccheroni, Eggplant Rolatini, baked Ziti, and more.

Oh, by the way. Some Italians use the term Red Sauce, but it is more of a non Italian-American thing than an Italian-American thing. Americans who are not of Italian heritage, are the people who use this term (Red Sauce) most. Some Italian-Americans use the term, but when talking about a sauce, Italian-Americans are more prone to using the actual name of the sauce, saying, Marinara or Marinara Sauce, Tomato Sauce, Sunday Sauce, “Gravy,” or Sunday Sauce, than using the term “Red Sauce,” which is used more by non-Italian.

The there is the great debate, on Sunday Sauce, Sauce, Gravy, and Sunday Sauce, which are all sauces made with various meats that are slowly cooked with tomatoes. Many call it Sunday Sauce, and some call it Gravy. It all depends on what your family comes from where your origins are in Italy, and what Italian Enclave you live in in America, whether in Brooklyn, Jersey, Boston, Baltimore, or New York. What do you call it? Don’t get in a tiff over it. The most important thing to remember, is the taste of your Sunday Sauce, and the people you share it with. The Sauce must be tasty. That goes without saying. Enjoy!

Daniel Bellino Zwicke

SUNDAY SAUCE

LEARN HOW to MAKE “RED SAUCE”

All DIFFERENT KINDS !!!

AMAZON.com

Authentic Ragu Bolognese Recipe and Rules of The City of Bologna Italy

This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY

This RECIPE CRITERIA for a Properly Made “RAGU” (of Bologna) according to

AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)

This is the renewed recipe for the real ragù alla bolognese:

INGREDIENTS AND DOSES (FOR 6 PEOPLE)

Coarsely ground beef: 400 g; Fresh sliced pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.

400 grams Ground Beef

150 grams Pork Belly

1/4 cup minced Onion

1 stalk Celery, minced fine

1 small Carrot, peeled and minced

8 ounce dry Red or White Wine

1-2 tablespoons Tomato Paste

1 cup Tomato Puree

1 glass Whole Milk

1 cup Beef or Vegetable Broth or water

2 tablespoons Olive Oil

Salt & Black Pepper to taste

PROCEDURE

In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it “sizzles”.

Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed.

Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely.

Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.

NOTE :

Traditionally in Bologna they used the “cartella”, that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.

VARIANTS ALLOWED :

1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);

2) Minced meat;

3) Rolled or flat pork belly instead of fresh bacon;

4) A scent of nutmeg;

VARIANTS NOT ALLOWED

1) Veal pulp;

2) Smoked bacon;

3) Only pork;

4) Garlic, rosemary, parsley, other herbs or spices;

5) Brandy (in place of wine);

6) Flour (to thicken).

BOLOGNESE RAGOUT CAN Be ENRICHED With :

1) Chicken livers, hearts and gizzards;

2) Peeled and crumbled pork sausage;

3) Blanched peas added at the end of cooking;

4) Soaked dried porcini mushrooms.

The RAGU BOLOGNESE COOKBOOK

AMERICA’S FAVORITE RECIPE

AMAZON.com

TAGLIATELLE BOLOGNESE

“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.

There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.

The three Bolognese Delegations have therefore set up a “Study Committee” for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.

Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.

The “Study Committee”, making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible “enrichments”.

The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.

trattorias and restaurants in learned and fat Bologna.

The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.

The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.

MORE on BOLOGNESE