Vintage Recipes & Cookbooks

Keeping Old Recipes & Cookbooks Alive!

  • 20th July
    2012
  • 20
qualityrecipes:

Neapolitan-style Ragu
2 pounds boneless pork butt, in 1 piece
2 teaspoons salt, divided, more to taste
Pepper
2 tablespoons finely minced parsley
1 pound onions, chopped
4 cloves garlic
1/3 cup chopped pancetta
1/4 cup chopped prosciutto
1/4 cup olive oil
2 cups dry red wine
1 (6-ounce) can tomato paste
1 cup crushed tomatoes or tomato puree
1/2 pound Italian sausage, crumbled
1 pound dried pasta, such as rigatoni, penne or fusilli
2 tablespoons butter
3 tablespoons grated Parmigiano-Reggiano, plus more on the side
1. Season the pork all over with 1 teaspoon salt and pepper to taste.
2. In a food processor, chop together parsley, onions, garlic, pancetta and prosciutto to make a very coarse paste.
3. Heat the olive oil in a Dutch oven over medium-low heat. Add the seasoning paste and another teaspoon of salt and cook until the paste is fragrant and no more liquid appears when it is stirred, about 7 minutes.
4. Add the pork roast, cover and reduce the heat to low. Cook, turning every 15 minutes, until the meat is lightly browned and the onions have begun to color, about 1 hour.
5. Add the red wine, loosely cover and continue cooking until the wine reduces to a thick sauce, about 1 hour, stirring occasionally. If, after 1 hour and 15 minutes, the wine has not reduced sufficiently, remove the roast to a plate, increase the heat to medium-high and cook the sauce until it thickens.
6. Over low heat, stir in the tomato paste, 2 or 3 tablespoons at a time, stirring in each addition until it mixes into the sauce and darkens to a brick color. Stir in the crushed tomatoes, return the roast to the pan if previously removed, and cover and continue to cook, turning the meat every 30 minutes and stirring the sauce until the meat is tender enough to be easily pierced with a meat fork, 2 to 2 1/2 hours. If the sauce dries out too much and the meat begins to stick to the bottom of the pan, stir in a tablespoon or two of water.
7. Remove the roast to a plate and keep warm until ready to serve. Crumble the Italian sausage into the sauce and cook until the sauce is extremely dark, unctuous, shiny and thick, stirring occasionally, about another hour. (The dish can be prepared to this point and refrigerated overnight.)
8. Cook the pasta in plenty of rapidly boiling, heavily salted water. Warm the sauce if it has been refrigerated.
9. When the pasta is cooked but still slightly chewy, drain it and toss it in a bowl with the butter. Spoon over half of the sauce and toss just to coat lightly. Transfer to a serving bowl and spoon more sauce over the top. Sprinkle over the Parmigiano-Reggiano and pass more on the side.

qualityrecipes:

Neapolitan-style Ragu

2 pounds boneless pork butt, in 1 piece

2 teaspoons salt, divided, more to taste

Pepper

2 tablespoons finely minced parsley

1 pound onions, chopped

4 cloves garlic

1/3 cup chopped pancetta

1/4 cup chopped prosciutto

1/4 cup olive oil

2 cups dry red wine

1 (6-ounce) can tomato paste

1 cup crushed tomatoes or tomato puree

1/2 pound Italian sausage, crumbled

1 pound dried pasta, such as rigatoni, penne or fusilli

2 tablespoons butter

3 tablespoons grated Parmigiano-Reggiano, plus more on the side

1. Season the pork all over with 1 teaspoon salt and pepper to taste.

2. In a food processor, chop together parsley, onions, garlic, pancetta and prosciutto to make a very coarse paste.

3. Heat the olive oil in a Dutch oven over medium-low heat. Add the seasoning paste and another teaspoon of salt and cook until the paste is fragrant and no more liquid appears when it is stirred, about 7 minutes.

4. Add the pork roast, cover and reduce the heat to low. Cook, turning every 15 minutes, until the meat is lightly browned and the onions have begun to color, about 1 hour.

5. Add the red wine, loosely cover and continue cooking until the wine reduces to a thick sauce, about 1 hour, stirring occasionally. If, after 1 hour and 15 minutes, the wine has not reduced sufficiently, remove the roast to a plate, increase the heat to medium-high and cook the sauce until it thickens.

6. Over low heat, stir in the tomato paste, 2 or 3 tablespoons at a time, stirring in each addition until it mixes into the sauce and darkens to a brick color. Stir in the crushed tomatoes, return the roast to the pan if previously removed, and cover and continue to cook, turning the meat every 30 minutes and stirring the sauce until the meat is tender enough to be easily pierced with a meat fork, 2 to 2 1/2 hours. If the sauce dries out too much and the meat begins to stick to the bottom of the pan, stir in a tablespoon or two of water.

7. Remove the roast to a plate and keep warm until ready to serve. Crumble the Italian sausage into the sauce and cook until the sauce is extremely dark, unctuous, shiny and thick, stirring occasionally, about another hour. (The dish can be prepared to this point and refrigerated overnight.)

8. Cook the pasta in plenty of rapidly boiling, heavily salted water. Warm the sauce if it has been refrigerated.

9. When the pasta is cooked but still slightly chewy, drain it and toss it in a bowl with the butter. Spoon over half of the sauce and toss just to coat lightly. Transfer to a serving bowl and spoon more sauce over the top. Sprinkle over the Parmigiano-Reggiano and pass more on the side.

  • 19th July
    2012
  • 19

gocookyourself:

Leeky Potato Soup - In Pictures

3 Medium Leeks / 5 Medium Potatoes / 1l Vegetable Stock / Onion / Carrot / Butter / Salt / Pepper (1)

HEAT pan on low with dash of oil

CHOP leeks, carrot and onion finely (2)

THROW in to pan and place lid on

LEAVE to simmer

PEEL potato and chop into chunks (3)

CHUCK spuds in pan once rest of veg is soft, add knob of butter

POUR in vegetable stock (4)

LEAVE on low heat with lid on for 45 minutes

PUREE broth with a hand blender

SEASON to taste

SERVE with single cream, cracked black pepper, mature cheddar & chives (5)

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  • 18th July
    2012
  • 18

gocookyourself:

Garlic Breath Bread - In Pictures

Baguette / Garlic / Butter / Flatleaf Parsley / Oil / Greaseproof Paper (1)

HEAT oven to 180C

SLICE down centre of baguette

CRUSH garlic (2)

CHOP parsley (2)

RUB garlic into centre of baguette

DRAPE with parsley

BASTE with melted butter

DRIZZLE with oil (3)

WRAP in wet greaseproof paper (4)

BAKE until golden (5)

BREATHE on everyone it’s awesome

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  • 17th July
    2012
  • 17

gocookyourself:

Chicken In Bacon Blankets - In Pictures

Chicken Breast / Parma Ham / Parmesan / Fresh Thyme / Salt / Pepper (1)

HEAT oven to 160C

GRATE parmesan and pick leaves from 7-8 thyme stalks (2)

MIX together and set aside

PLACE chicken top side down on clean board

SCORE lines on underside of breast with sharp knife

SEASON scored chicken (3)

CAREFULLY sprinkle cheese thyme mix over scored flesh

DRAPE parma ham over cheese and tuck under breast

REPEAT if cooking for others

FRYING pan on high heat, brush oil around pan (4)

PLACE chicken cheese side up in pan

TURN after 3-4 minutes, 

FLIP chicken back over and throw in oven

BAKE for 10-15 minutes

SERVE (5)

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  • 16th July
    2012
  • 16

gocookyourself:

I Heart Cabbage - In Pictures

Savoy Cabbage / Bacon / 5 Garlic Cloves / Butter / 280ml Veg Stock (1)

STRIP cabbage leaves

ROLL leaves and slice finely (2)

HEAT large pan, adding oil

SLICE bacon and add to pan

CHOP garlic and add when bacon is browned (3)

THROW in knob of butter, cabbage and stock when garlic is browning (4)

SHUT lid on pan for five mins

STIR after 5 mins, leave lid off

LEAVE on heat for 5 mins

SERVE

ADD bacon to literally everything and people will love you

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  • 15th July
    2012
  • 15

gocookyourself:

Cheesy Bacon Stuffed Squash - In Pictures

Butternut Squash / Streaky Bacon / Chilies / Gruyere Cheese / 2 Cloves Garlic / Oil / Butter (1)

HEAT oven to 200C

CHOP chilies and garlic

SLICE squash in half with sharp knife

SCOOP out seeds with a spoon (2)

SCORE a cross pattern into flesh of squash with a sharp knife (2)

FILL cavity with chopped chili, garlic and a knob of butter (2)

REPEAT process for other half of squash

DRIZZLE oil over top and season with salt and pepper

PLACE in oven for 1 hour

BUTCHER bacon into bits

FRY in oil until brown and crisp (3)

GRATE 100g of Gruyere cheese

REMOVE squash from oven

SCOOP out flesh of squash into bowl (4)

MASH squash with a potato masher

THROW in bacon and cheese and stir

ADD salt and pepper to taste

SQUASH the squash mix back into squash skin

TOP with a little leftover cheese

RETURN to oven for 15 minutes

REMOVE and squash into your face (5)

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  • 31st March
    2012
  • 31
  • 30th March
    2012
  • 30
  • 29th March
    2012
  • 29
  • 28th March
    2012
  • 28