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Recipe for Italian Gravy Ingredients: 2 cans tomato paste 2 large cans Italian Plum Tomatoes Olive Oil Fresh Basil Salt and Peppercorns 1 pound ground beef 3-1/2 cups water Italian Parsley 1 egg 2 cloves garlic 1 pound Italian Sausage 2 Tablespoons grated Romano Cheese 1/2 cups bread crumbs Directions For the Gravy: In a large frying pan, simmer the garlic in oil until soft and yellow. Discard the garlic. Stir in 2 cans tomato paste and simmer on low until all the oil is absorbed. Add the Italian Tomatoes (strain if you wish) Add the salt, peppercorns and fresh basil. Blend with wooden spoon. Add the3-1/2 cups water and again mix with wooden spoon. For the Meatballs In a bowl, add the ground beef, parsley, egg, cheese, salt, pepper and bread crumbs. Roll into meatballs. Take the Italian sausage and cut it up into small pieces. Place the Italian sausage in large frying pan and fry till lightly brown. Add the meatballs and fry till lightly browned on outside. Take the meatballs and sausage and cook in the sauce for 1 hour. Remove the meat after one hour and continue simmering the gravy for 4 more hours. Keep the meat cool in the refrigerator while waiting for the sauce to finish. Recipe from Viola Cicetti |
Urban Italian: Simple Recipes and True Stories from a Life in Food The recipes that one of New York Cities best young chefs cooks in his own kitchen: a cookbook full of soulful, sophisticated food and delicious stories. While waiting for construction to finish on his restaurant A Voce, Andrew Carmellini faced an unusual challenge. After a brilliant career in professional kitchens (including a six year tour as chef de cuisine at Cafe Boulud), he was faced with the harsh reality of life as a civilian cook: no prep cooks, no saucier, no daily deliveries just him and his wife in their tiny Manhattan-apartment kitchen. Urban Italian is made up of the recipes that result when a great chef has to use the same resources as the rest of us. In these hundred recipes covering four distinct courses, side dishes, and base recipes Carmellini shows how to make stunning, soulful food with nothing more than the ingredients, techniques, and time available to the ordinary home cook. The food is sophisticated but also easy to make: lamb meatballs stuffed with goat cheese; veal, beef, and pork ravioli; roast pork with Italian plums and grappa; fennel with Sambuca and orange; and a honey flavored pine nut cake. |