Pastiera Rustica Di Tagliolini Food

BAKED FARFALLE WITH PROSCIUTTO AND MUSHROOMS

Steps:

• In a large skillet, heat the oil over medium-high heat and saute the prosciutto until golden, about 5 minutes.
• Add the onion, garlic, mushrooms, basil, pepper and salt.
• Saute until the mushrooms are golden, about 8 minutes.
• Add the wine and boil until almost no liquid remains, about 1 minute.
• Add the tomatoes, breaking up with a spoon.
• Stir in the tomato paste and bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Add the cream and simmer until thickened, about 5 minutes.
• In a large saucepan of boiling salted water, cook the farfalle until tender but firm, about 10 minutes.
• Drain and return to the pot.
• Add the sauce and parsley and toss to coat.
• Transfer to a 10-cup oval baking dish.
• Sprinkle with the Parmesan cheese.
• Bake in a 375 degree F oven until bubbly, about 30 minutes.

APPAMS

Steps:

• Soak the raw rice in water for around 3-4 hours.
• Scrape the coconut.
• Grind the rice with the coconut and the cooked rice till very fine.
• Keep it overnight or for 8 hours (not refrigerated) Early next morning (three hours before making the appams) add 1 glass of boiling hot milk to the batter and the sugar, salt and yeast/cooking soda (I prefer the yeast) Mix well (add more milk if required to get the consitency of pourable batter) Cover and keep aside for 3 hours.
• Now heat a non stick wok.
• (kadhai) Pour a ladle full of the batter into the wok and swirl the wok around so that the batter spreads around 6-8 inches in diameter.
• Cover and cook on medium heat till the lower part of the appam is light brown or the top part is not moist but spongy.
• The sides will seem lacey and the centre will be thick like an idli.
• This dish can be served with coconut milk and powdered cardamom sweetened with jaggery and sugar or with chicken or mutton stew (Indian style with coconut milk) ANd yes do try it with maple syrup or as it is (as my son enjoys it).

MARIA'S EASTER (WHEAT) PIE/"PASTIERA DI GRANO"

Steps:

• ***PreparingThe Wheat: If"soaked" or"precooked" wheat is not available, dry wheat may be used.
• Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.
• Remove pan from heat and allow wheat to soak for a full 24 hours.
• After soaking, drain well before using in steps#17-19.
• If"soaked"/"precooked" wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender).
• Drain well, let cool and use for steps#17-19.
• Crust: Mix flour, sugar and lemon peel together in a bowl.
• Work butter into flour using your fingers (until it is the size of peas).
• Add eggs one at a time, mixing with a wooden spoon.
• Knead the dough lightly until it holds together well and clears the bowl.
• Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using.
• Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil.
• Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan.
• Cook the"cream," stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes).
• Remove the insert from the boiling water and set aside to allow the"cream" to cool, stir occasionally to keep a skin from forming.
• Note: I sometimes put the insert pan with the"cream" mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it.
• Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter.
• Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute.
• Remove from heat and let cool.
• Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans.
• Leave a 1/2 inch overhang of dough if you are going to use the lattice top.
• If not using the lattice, trim the overhang to 1/4 inch.
• Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie.
• (If you prefer, the lattice can be omitted.) Preheat oven to 350°F.
• Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl.
• Beat mixture by hand, with a wooden spoon, until smooth and creamy.
• Add the"cream" mixture and the wheat mixture to the ricotta filling, stirring until all is well blended.
• Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan).
• For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top.
• Fold the 1/2 inch overhang over the edges of the lattice and flute well.
• If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute.
• Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
• Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar.
• Remove pies from oven and place on a wire rack.
• When completely cooled, cover loosely with plastic wrap and chill until serving.
• If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
• Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage.

VIETNAMESE- STYLE CARAMELISED PORK

Steps:

• Cut pork belly into 3cm cubes.
• Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
• Mix well and stand for 15 minutes.
• Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it's colour.
• Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened.
• Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
• Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again.
• Add mushrooms and half the green onions and toss to combine.
• Transfer to a serving dish.
• Top pork with remaining green onions, coriander and sliced red chilli (if desired).
• Serve with steamed jasmine rice and steamed Asian greens.
• Suitable to freeze.
• Note: Prep time does not include the 15 minutes standing time.

PASTIERA RUSTICA DI TAGLIOLINI

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta in boiling, salted water, until slightly underdone.
• Drain the pasta well and place it in a large bowl; toss with the butter. Pour in the milk and combine thoroughly; let stand, tossing every 5 to 10 minutes, until the pasta absorbs all except a tablespoon or so of the milk. This can happen almost immediately or take as long as 30 minutes.
• While the pasta is standing, in another bowl, beat the eggs with the grated cheeses and pepper. With 2 tablespoons of butter, grease a 3 to 4-quart baking dish or casserole.
• When the pasta has absorbed the milk, add the egg mixture, then the provolone, pancetta, and soppressata and mix well. Pour into the greased baking pan.
• Bake for about 50 minutes at 350 degrees F, or until the top and edges have browned lightly.
• Let rest 10 to 20 minutes before serving, or serve warm instead of hot, or at room temperature.