Layers are grilled onion, hard boiled egg, artichoke puree with walnuts, potatoes, salmon, potatoes.
Cook the onions, do the artichoke puree with walnuts, cook the potatoes till fork tender, layer onions first, pressing down after each layer then egg slices, then artichoke puree, then potatoes, then add the fresh salmon in pieces, then potatoes on top.
Put into a 200 degree oven for about 40 minutes.
I started with making my ragu the day before..
700 grams of polpa di cinghiale.(wild boar meat) I had macinato cause I like it better that way but you can also chop it into tiny cubes2 sausages(cinta senese)2 carrots3 celery stalks1 large oniona handful of fresh parsley juniper berries…q.b.doppio conc. tomato paste(2 tbls)2 pelati (peeled tomatoes from can)salt q.b.pepper q.b.a full glass of red winenormally I would also put black olives in but I thought they wouldn’t help the sformato form so I left them outJust as you would make a normal ragu or bolognese saucechop up your carrots, celery, onion, parsley and put them in a large pot with olive oil to brown but don’t let them get too brown!after that I push the sausage out of its skin or whatever that is called and put it in with the celery, carrots, onion etcI brown it for about 2 minutes then add the wild boar meat and stir it about 2 minutes and then a glass of red wine maybe even a glass and a quarter and let it cook until wine evaporatesnext I add 2 large spoonfuls of double concentrated tomato paste and mixthen 2 pelati, (squished by hand or fork before putting them in the pot)next a handful or more of juniper berries mixadd your salt and peppermixnow adding water to make ragu depends on what kind of pot you have, I have a large deep pot so add water up to the last 1/4 of the pot..bring the sauce to a boil when it boils I move it to a small burner and partially covered for about 2 and 1/2 hours and stirring often cooking times can vary, usually tuscan ragu is very very thick and not very saucy..depends on what you like I also think making ragu the night before eating eat gives it a better flavourI made pappardelle for 8, probably close to 500 grams 8 eggs, 1 kg of flour a pinch of saltafter you have made the rolled and stretched the sfoglia cut in wide strips of about 1,5 cmCook the pappardelle al dente and season with sauce and parmigiano next I oiled the pan and put dusted it with bread crumbsI cut up 250 grams of smoked provolone and 1 mozzarella and cut into cubes 200 grams up hamI mixed these together with the papparedelleNext using my hands I squished the pappardelle and all the stuff into the pan and packed it hard until it was full up to the topI grated some pecorino and tons of parmigiano and then put a light layer of ragu on topbaked in 180 preheated oven for 35 minuteseat!
1 tblsp EVOO 1/4 cup grappa
2 shallots minced 4 cloves garlic finely minced
1/2 cup heavy cream
1 bulb fennel trimmed and sliced thin
1 large tomato cubed 2 Kg mussels cleaned
1/2 cup white wine
1/3 cup basil leaves
salt & pepper to taste
Heat EVOO in large pot over medium heat. Add shallots and garlic and cook until translucent, about 5 minutes. Stir in fennel and cubed tomato and continue cooking another 5 minutes. Mix the white wine, grappa and heavy cream together. Add to the pot and bring to a hard simmer. Add the mussels and the 1/2 the basil leaves. Cover and cook for 7 minutes or until all mussels have opened. Serve immediately garnished with remaining basil leaves and crusty bread.
I use minced beef – good quality from the butchers. about 400g1 onion choppedseveral cloves of garlic crushed1 tin chopped toms1 big dollop tomato paste out the tubeBig glug of whatever red wine you have to hand1 tin red kidney beans (Lidl) drainedHot chilli powder about a teaspoonGround cumin about 2 teaspoonsFresh coriander if you have it – I grow my own. HandfulIf you have some unsweetened coco powder, a teaspoon of this is amazing!Fry up the garlic and onion in olive oil until softened, but not browned.Whack up the heat a bit and add the minced beef and break up, fry until meat is browned. Add all the other ingredients except the coriander if you have it.Mix it up, bring it to the boil, turn it down to a bare simmer, cover and cook for at the very least 45 mins. Stir from time to time to stop it sticking.
You just have to boil the chicken (i buy pieces like tighs and remove the skins and fat for obvious reasons) with the bay leaves, 2-3 whole pepper corns and 2-3 allspice corns to make the stock – when ready you strain the liquid and de-bone the chicken and cut it into small pieces. In your soup pot you saute 1 finely chopped onion, 1-2 carrots, 1 medium courgette for a few minutes, add the stock and the chicken pieces, boil for 10 mins, add half cup of finely cut spaghetti or other small pasta shapes and boil until that’s done, approx another 15 minutes. Season with parsley and/or origano, leave to cool 10 mins . Now, in Bulgaria we never have clear soups, they are all finished off with an egg – you beat 1 egg with a sprinkling of citric acid (guess a drop or two of vinegar can also be used), you then add some of the soup liquid little by little into the bowl with the beaten egg, whisking constantly and then pour the eggy liquid into the big pot. It sounds fiddly, but it isn’t, it’s quite nice. Must ask mum why we do this….no doubt there is a reason hahahaha
Gotta love the name. This is basically scalloped potatoes with added pickled, smoked or salted fish. Normally it calls for anchovies but I used smoked herring instead. Great cold weather dish. Ingredients: 1 herring per person 1 medium potato per person 2-3 onions Breadcrumbs Whole milk Preparation: If you are using whole, unsoaked herring, follow instructions and start the day before; fillet and set aside. If using commercially packed, filleted herring (recommended), proceed. Thinly slice (use a mandolin if you have one) the potatoes and onions. Cut the fillets into bite-sized pieces. Butter a baking dish and place a layer of potatoes and onions; dot with herring pieces and pour in enough milk to barely cover. Repeat until you finish with a layer of potatoes/onions and herring, pour a bit more milk over them. Sprinkle generously with breadcrumbs and bake in a medium oven until golden brown and the milk has cooked the potatoes and onions (they should be tender to the fork). We served with buttered peas.
1000 grams potatoes, peeled and cooked to tender, and sliced big chunks (* cook them this way)
4 tbl Green onions
5 tbl apple vinegar
1 tbl mustard
10 tbl olive oil
1 med onion diced
4 long slices of Speck or Pancetta
1 tbl chopped parsley
Prepare the vinaigrette. Place the speck in a pan and cook until crispy and set aside then toss in the onions cook until slightly tender using the fat from the speck. Add the mustard, vinegar, mustard, oil, salt and pepper, and cook for about 3 minutes, Put in a big bowl and toss in the hot potatoes, green onions, speck, and parsley, Squeeze one lime or two depending on the size, Toss and serve.
You need about 3 cups of cleaned leeks cut into 1/8″ or so slices
About ½ teaspoon of salt
2 Tablespoons of good olive oil
1 pound of potatoes, peeled, chunked and boiled until done with about ½ teaspoon of salt
2 tablespoons of butter
a pinch of cayenne pepper (peperoncino)
a pinch of nutmeg
about ½ cup milk
salt to taste
100 grams or 3.5 ounces of pecorino fresco not aged
40 to 50 grams of freshly grated Parmigiano Reggiano
When the potatoes are done, drain them and puree them. Puree in the butter and then the eggs.
Add the cayenne and nutmeg, stirring them in. Add the grated pecorino and stir it in.
Heat a wide and heavy frying pan with the olive oil. Add the leeks and salt them. Cook slowly, stirring, until they start to toast and take on a toasted flavor. They do not have to be entirely brown, but browned enough to take on that taste.
When the leeks are done, stir them into the potato mixture. Then stir in enough milk so that the mixture will not pile up, but stays level when you spoon it. Don’t go overboard. Transfer the mixture into a two-quart baking dish, then scatter the Parmigiano over the top. You can at this point cover it tightly with foil and refrigerate it until the next day, but take it out an hour before you want to cook it.
When ready to cook it, put it into a 350°F or 175°C preheated oven and cook for about 45 minutes until puffy and well-browned.
You can use different cheeses, too