Cooking for Two (16 page)
½ pound lean ground beef, preferably ground sirloin ¼ cup plus 2 tablespoons plain dried bread crumbs 3 tablespoons chopped fresh parsley, or 1 tablespoon dried parsley 2 tablespoons freshly grated Parmigiano-Reggiano (about ½ ounce) 1½ teaspoons minced fresh sage, or ½ teaspoon rubbed sage 2 tablespoons milk (regular, low-fat, or nonfat) 2 small garlic cloves, minced 1 large egg, separated, at room temperature ¼ teaspoon salt ¼ teaspoon freshly ground black pepper | 2 tablespoons olive oil 1 small onion, minced 1 medium carrot, minced 1 medium celery rib, minced 1 ounce pancetta (see page 10), finely chopped One 14½-ounce can diced tomatoes ½ cup dry vermouth 2 teaspoons minced fresh oregano, or 1 teaspoon dried oregano 1 teaspoon sugar ½ teaspoon red pepper flakes ½ cup fresh peas, or ½ cup frozen peas, defrosted 6 ounces dried fusilli or ziti, or 6 ounces dried spaghetti, cooked according to package instructions |
1.
Mix the ground beef, 2 tablespoons of the bread crumbs, 1 tablespoon fresh or 1 teaspoon dried parsley, the cheese, sage, milk, half the garlic, the egg yolk, salt, and pepper in a medium bowl with a fork, just until combined. Use your hands or a wooden spoon so as not to overwork
the mixture, and tear the meat fibers. Shape this mixture into 8 meatballs, each about the size of a golf ball.
2.
Beat the egg white in a small bowl until frothy. Place the remaining ¼ cup bread crumbs on a cutting board or a clean, dry work surface.
3.
Heat a large saucepan over medium heat and swirl in the olive oil. Dip a meatball first in the beaten egg white, then roll it in the bread crumbs, and finally place it in the skillet. Repeat with the remaining meatballs. Fry them for about 3 minutes, or until lightly browned all over but not until cooked through, turning occasionally. Using a slotted spoon, transfer them to a plate lined with paper towels to drain, but do not drain the pan drippings from the skillet.
4.
Stir in the onion, carrot, and celery and cook over medium heat for about 3 minutes, or until soft and fragrant, stirring occasionally. Stir in the chopped pancetta and the remaining garlic, then cook for 2 more minutes, or until the pancetta is lightly browned, stirring frequently.
5.
Pour in the tomatoes (with their juice) and the vermouth, stir well, then add the oregano, sugar, pepper flakes, the remaining parsley, and the meatballs. Cover the pan, reduce the heat to low, and simmer for 15 minutes, stirring once or twice. Stir in the peas and simmer, uncovered, for about 5 more minutes, or until the sauce thickens somewhat.
6.
Add the pasta and toss to coat. Cook for 1 additional minute to heat through, then divide between two bowls and serve.
PAGHETTI
with
E
GGPLANT
, B
ELL
P
EPPER
,
and
G
OAT
C
HEESE
makes 2servings
T
his is a simplified, everyday take on an Italian favorite of fried eggplant simmered in a tomato ragoût. Ours is less oily because the eggplant slices are baked, not fried. It’s also quicker to make. Soft, mellow goat cheese stands in for the long-simmered ragoût—it thickens the sauce, giving it a creamy richness in no time. That convenience comes with one caveat: because the sauce cooks so quickly, use only fresh basil, not dried, which will not have enough time to soften and release its flavor.
1 small eggplant (about ½ pound), preferably white, peeled and cut into ½-inch rounds 2½ tablespoons olive oil 1 small onion, chopped 1 small yellow or red bell pepper, cored, seeded, and thinly sliced into rings 2 medium garlic cloves, minced 2 Italian plum tomatoes, chopped (a little less than 1 cup) | ¼ cup packed fresh basil leaves, shredded ¼ teaspoon salt ¼ teaspoon pepper 6 ounces dried spaghetti, linguine, or fettuccine, cooked in unsalted water according to package directions, 2 ounces fresh goat cheese, such as Montrachet, at room temperature |
1.
Preheat the oven to 375°F. Rub the eggplant slices with 1 tablespoon of the olive oil and place them on a large lipped baking sheet. Bake for 10 minutes, turn, then bake for about 10 more minutes, or until lightly browned and softened but not mushy. Remove the pan from the oven, cool the slices on the baking sheet for 10 minutes, then slice them into thin strips. Set aside.
2.
Heat a large skillet or sauté pan over medium heat. Swirl in the remaining 1½ tablespoons olive oil, then toss in the onion, bell pepper, and garlic. Cook and stir for 3 minutes, or until the pepper is pliable and the garlic is only lightly browned. Stir in the chopped tomatoes and the eggplant and cook for 2 more minutes, just until the tomatoes start to break down, stirring often.
3.
Stir in the basil, salt, and pepper, then add the pasta and the reserved pasta cooking water. Toss well to heat through, then crumble the goat cheese over the dish. Divide between serving bowls and serve immediately.
NOTE:
Since some of the pasta cooking water is used to make the sauce, cook the noodles in unsalted water so as not to overpower the sauce with salt.
Add zest to this dish with any or all of the following, stirred into the sauce with the basil:
2 teaspoons minced fresh oregano
½ teaspoon red pepper flakes
cup dry vermouth or white wine (in which case, omit the pasta cooking water)
PAGHETTI WITH
F
RESH
T
OMATOES
, P
ANCETTA
,
and
S
MOKED
M
OZZARELLA
makes2 servings
A
s with many quick-cooking pasta dishes, there’s no substitute for the fresh basil here. Fortunately, many markets now sell fresh herbs in small bunches. If you can only buy a large bunch of basil, use any leftovers on sandwiches or in an omelet the next day. Any pasta will work, although spaghetti is the classic.
3 tablespoons olive oil 2 ounces pancetta (see page 10), roughly chopped 3 garlic cloves, slivered 4 medium Italian plum tomatoes, chopped (about 1¾ cups) ½ teaspoon salt | ¼ teaspoon red pepper flakes ¼ cup packed fresh basil leaves, shredded 6 ounces dried spaghetti, cooked according to package instructions 3 ounces smoked mozzarella, cut into ¼-inch cubes |
1.
Heat a large skillet or sauté pan over medium heat. Swirl in the olive oil, then toss in the pancetta and cook for about 5 minutes, or until crispy, stirring occasionally. Add the garlic and cook for just 15 seconds, stirring constantly; stir in the tomatoes, salt, and red pepper flakes. Bring the mixture to a simmer, cover, reduce the heat to low, and cook for about 7 minutes, or until the tomatoes have broken down and made a sauce.
2.
Stir in the shredded basil, immediately raise the heat to medium-high, and cook, uncovered, for 1 minute, or until the basil wilts and the mixture thickens slightly, stirring constantly.
3.
Stir in the cooked spaghetti, remove the pan from the heat, and stir in the cheese. Cover the pan and let it stand at room temperature for 5 minutes so that the cheese melts. Toss, then serve.
ITI
with
C
URRY
C
ARROT
C
REAM
S
AUCE
makes2 servings
R
eady in minutes, this light cream-sauce pasta dish is a satisfying vegetarian supper. The curry powder gives it a new twist—the carrots, sweetness and depth. After you add the cream, let the sauce reduce until it coats the back of a wooden spoon without running off-dip a wooden spoon into the sauce, then run your finger through the sauce on the back of the spoon; the line you make should hold firm, not run.
1 tablespoon canola oil or other vegetable oil 1 cup shredded carrots (see Note) 2 teaspoons curry powder 1½ teaspoons peeled, minced fresh ginger 2 tablespoons dry vermouth | ½ cup light or heavy cream 6 ounces dried ziti, cooked according to package instructions 2 tablespoons grated Asiago or freshly grated Parmigiano-Reggiano (about ½ ounce) ½ teaspoon salt, or to taste |
1.
Heat a large skillet or sauté pan over medium heat. Swirl in the oil, then stir in the shredded carrots and soften for 2 minutes, stirring frequently. Stir in the curry powder and ginger; cook for only about 20 seconds, until fragrant, then stir in the vermouth and cook for another 15 seconds, until bubbly, scraping up any spice grains that have adhered to the bottom of the pan. Stir in the cream and continue cooking for about 2 minutes, or just until the cream is thickened so that it coats the back of a wooden spoon.