Tried making this Mario Batali recipe, only without the butcher’s twine. Ended up cooking up the onions, garlic, and pancetta, then rolling up the filling in thinly sliced veal (8-9 slices) and adding it to the mixture and browning both sides. Obviously, things fell apart a little, but not too much, and I think the sauce was made better by it. Once everything was browned, I added the rest of the sauce-like ingredients and simmered it for about an hour.
1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
1/2 cup currants
1/2 cup freshly-grated pecorino
3 ounces prosciutto, cut into 1/8-inch dice
1/3 cup Italian parsley leaves, coarsely chopped
4 cloves garlic, crushed
Salt and pepper
1/3 cup extra-virgin olive oil
1 large Spanish onion, thinly sliced
2 ounces pancetta, minced
1 (28-ounce) can San Marzano tomatoes and their juices, crushed
2 cups red wine
Asparagus with Cucumber Dressing
From Epicurious. I did it a little differently than the recipe called for and it still came out really good. And my way was a lot easier.
Boil 3 pounds asparagus for about 3 minutes and then place into cold water for a couple of minutes. Then, move to a plate and pour the dressing on top.
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
2 tablespoons honey (my addition)
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon
Also from Epicurious.
1 13.8-ounce package refrigerated pizza dough
3/4 cup grated Fontina cheese (about 2 ounces)
8 cherry tomatoes (about 3 ounces), quartered
2 tablespoons grated Parmesan cheese
2 teaspoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil
1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips
Also good vegetarian. And there are lots of possibilities here. Both for the crust and the toppings.
Mashed Turnips and Potatoes with Horseradish Crumbs
From Epicurious. We added parsnips, which didn’t soften up quite as much so didn’t mash well. I might choose different root vegetables next time. I grated fresh horseradish in with the crumbs. You’re supposed to toast up the breadcrumbs with half the butter, then added the other half of the butter in with the mash.
2 pounds yellow-fleshed potatoes such as Yukon Gold
1 1/4 lb turnips
2 1/4 teaspoons salt
7 tablespoons unsalted butter, cut into tablespoons
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
2 tablespoons drained bottled horseradish, patted very dry between paper towels
3/4 cup whole milk
1/2 cup thinly sliced scallion greens