Messy Giuseppes Food

CREAMY CHICKEN & MUSHROOM EGG NOODLES

Steps:

• Step 1Bring a large pot of water to a boil for the noodles.Step 2In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10 to 12 minutes.Step 3Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)Step 4Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.Step 5Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the noodles.Step 6Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.

MESSY GIUSEPPE

Steps:

• Preheat broiler to high.
• Make the meat sauce: heat a large skillet over med-high heat; add in olive oil, red pepper flakes, and ground beef, and break up the meat.
• Add in bell pepper, onion, ¾ of the garlic, nutmeg, and a little salt and pepper to the beef.
• Cook together, using the back of a wooden spoon to break up the meat into tiny bits as it browns.
• Add in the mushrooms; cook 5 minutes.
• Add in the wine; cook 1 minute, then add the beef stock and tomatoes.
• Bring mixture to a bubble; decrease heat to medium low, and simmer gently for 10 minutes.
• Finish by stirring in the chopped parsley.
• While the meat is simmering, combine the remaining garlic with the softened butter, chopped basil, and a little salt/pepper.
• Split the rolls in half lengthwise without separating the halves.
• Press open the rolls, flattening them out a little bit.
• Slather the insides with the garlic butter and toast until golden brown under the broiler.
• Top one side of the toasted rolls with a heap of meat, sprinkle each pile of meat sauce with grated cheese, then top that with 2 slices of mozzarella.
• Transfer them to the broiler to melt the cheese.
• Remove from the broiler and prepare to get sloppy.