Patsy's Italian Family Cookbook (30 page)

⅓ cup hearty red wine

2 tablespoons unsalted butter

¼ cup chopped fresh basil

4 dried bay leaves

Pinch of grated nutmeg

Salt and ground pepper

1 pound penne

Freshly grated Parmigiano-Reggiano Cheese, for serving

1.
Working in batches, pulse the wild boar meat in a food processor until coarsely chopped. Transfer to a bowl. (Or grind the meat in a meat grinder fitted with a large-hole plate for a coarse grind.)

2.
To make the sauce: In a large saucepan, heat the oil over medium heat. Add onion and cook until lightly browned, about 5 minutes. Add the ground meat and cook, stirring occasionally, until browned, about 7 minutes. Stir in tomatoes, stock, wine, butter, basil, bay leaves, and nutmeg and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until the sauce has thickened and the meat is tender, about 1 hour. Remove and discard the bay leaves. Season to taste with salt and pepper. (The sauce can be cooled, covered, and refrigerated for up to 2 days. Or transfer the cooled sauce to an airtight container and freeze for up to 2 months. Reheat before serving.)

3.
Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to the package directions until al dente. Drain well. Return the penne to its cooking pot. Add about three-quarters of the sauce and mix well. Transfer to a large serving bowl and top with the remaining sauce. Serve hot with the Parmigiano-Reggiano passed on the side.

NOTE:
Wild boar can be ordered online from
brokenarrowranch.com
,
dartagnan.com
, and
buyexoticmeats.com
.

Risotto Pescatore

MAKES 6 SERVINGS

The Scognamillos are a pasta family because we are from southern Italy, and the rice paddies are up north near Venice. But, if you ask, we will make risotto on request. We always have seafood and tomato sauce on hand, so this is one that we make quite a bit.

24 Littleneck clams, scrubbed

24 cultivated mussels (see
note
)

¼ cup extra-virgin olive oil

1 medium yellow onion, peeled and diced

1 pound calamari, cleaned and cut into ½-inch rings

2 cups Arborio rice

⅓ cup dry white wine

2 cups
Tomato Sauce

½ pound jumbo (21/25 count) shrimp, peeled, deveined, and cut into bite-size pieces

Salt and freshly ground black pepper

½ cup fresh basil chiffonade (see
here
)

2 tablespoons chopped fresh flat-leaf parsley

Freshly grated Parmigiano-Reggiano cheese, for serving

1.
Soak the clams and mussels in a large bowl of salted ice water for about an hour. Drain well. Put the clams and mussels in a pot with 1 cup of water. Cover and bring to a boil over high heat. Cook just until the shells open, 5 to 10 minutes. Using a slotted spoon, transfer the opened shellfish to a colander, discarding the unopened ones. Reserve the cooking liquid.

2.
Line a wire strainer with moistened paper towels and set over medium bowl. Strain the cooking liquid through the strainer. Measure the liquid and add enough water to measure 6 cups. Put the liquid into a medium saucepan and keep hot over low heat.

3.
Heat the oil in a Dutch oven over medium heat. Add the onion and garlic and cook until tender, 4 to 5 minutes. Add the rice and cook, stirring almost constantly, until it feels heavier in the spoon, about 2 minutes. Stir in the wine. Add about ¾ cup of the warm shellfish broth and cook, adjusting the heat so the rice cooks at a steady simmer, until the rice has almost absorbed all of the liquid, about 2 minutes. Continue adding the liquid, ¾ of a cup at a time, and stirring until the liquid is absorbed and the rice is al dente, about 20 minutes. If you run out of broth before the rice is done, use hot water. Stir in the tomato sauce. Return the clams and mussels to the skillet, cover, and warm them, about 1 minute. The risotto should have a flowing consistency, so add hot water if needed.

4.
Spoon the risotto and shellfish into six wide soup bowls. Sprinkle with the basil and parsley. Serve hot, with the cheese passed on the side.

Vegetables and Side Dishes

Grandma Josie’s Cauliflower and Mushroom Pie

Stuffed Zucchini

Roasted Broccoli Rabe with Olives, Cherry Peppers, Capers, and Anchovies

Roasted Brussels Sprouts with Onions

Roasted Eggplant Parmigiana

Roasted Portobello Mushrooms with Caramelized Fennel

Stuffed Red Bell Peppers

Giambotta

Potato Croquettes

Potato Pie with Prosciutto and Sopressata

Potato Pie with Scamorza

Roasted Rosemary Potatoes

Fennel and Mushroom Risotto

Grandma Josie’s Cauliflower and Mushroom Pie

MAKES 6 TO 8 SERVINGS

This is a great vegetable contribution from my mother-in-law Josephine. She isn’t afraid to use a convenience product—such as the biscuit mix she uses here— when it’s appropriate. It’s a fine side dish, but back in the day when we had meatless Fridays, it was also a nice meatless supper. And Josie still abstains from eating meat on Fridays.

2 tablespoons unsalted butter, at room temperature

1 small head cauliflower, cut into florets

8 ounces white button mushrooms, thinly sliced

½ cup olive oil

1 medium yellow onion, finely chopped

1 garlic clove, minced

½ teaspoon salt

½ teaspoon ground pepper

8 ounces aged provolone, cut into ½-inch cubes

½ cup dry biscuit mix

2 cups whole milk

¼ cup freshly grated Parmigiano-Reggiano cheese

1 large egg

2 tablespoons fresh basil chiffonade (see
here
)

1.
Preheat the oven to 375°F. Generously grease an 11½ by-8½-inch baking pan with the softened butter.

2.
Place a steamer insert in a large saucepan. Add enough cold water to come just short of the insert and bring to a boil over medium heat. Add the cauliflower and cover tightly. Steam until the cauliflower is crisp-tender, about 5 minutes. Add the mushrooms and steam for 2 minutes more. Remove from the heat and uncover.

3.
Heat ¼ cup of the oil in medium skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Remove from the heat.

4.
Spread the cauliflower and mushrooms in the dish, season with the salt and pepper, and top with the provolone.

5.
Whisk the biscuit mix, milk, Parmigiano-Reggiano, egg, basil, and the remaining ¼ cup oil just until combined. Fold in the onion mixture. Pour over the cauliflower mixture in the baking dish.

6.
Bake until the pie is lightly browned and a wooden toothpick inserted in the center comes out clean, about 45 minutes. Let stand for 5 minutes at room temperature. Serve hot.

Stuffed Zucchini

MAKES 4 TO 6 SERVINGS