Italian: Beyond Pasta

I made a little Italian inspired meal today, and I think it really shows off what you can do with Italian food beyond pasta. On the "menu" today was: Beef Short Ribs Braised in Sangiovese, Olive Oil Roast Potatoes, and Green Beans with Chive Butter. In addition, I put together a nice antipasto plate with Coppa Calabrese, Emmi Luzerner Rahmkase (a creamy Swiss cheese), old cheddar, roasted red peppers, olives, and some nice fresh Italian bread.

For wine, I went with a Bolla Soave 2007 to match with the antipasto, and the Di Majo Norante Sangiovese 2007 I used to braise the short ribs. I also have a bottle PKNT Cabernet Sauvignon, which will pair well with the meat.

I got most of the ingredients for today's meal at DeLuca's Specialty Foods on Portage, with the exception of the ribs (from my local grocery store), and the chives (which are home grown).

Anti Pasto

Short Ribs

What you need:

Meat: Some short ribs... as many as you want to eat, some pancetta, bacon, or another cured meat (here is used copppa).

Veg: Onion, celery, carrot, crushed tomatoes

Herb/Spice: Red wine (not really a spice, I know), salt and pepper

What to do:

1. Heat some olive oil over medium high heat in a large stock pot or dutch oven, and then add your short ribs (I used about 11 because they were small) and brown on all sides. Remove from pot.

2. When the ribs are brown and you've taken them out, add two large onions chopped, a couple carrots sliced, a few celery stocks chopped, and a handful of the cured meat (chopped into small cubes) to the pot. Cook until soft and light and just turning a light brown.

3. When you think you've done the veg enough, add two cups of a relatively full bodied red wine, and two cups of crushed tomatoes to the pan. Crank the heat and bring to a boil.

4. When the liquid is boiling, return the ribs, reduce heat to medium-low, cover and cook for 2 hours or so until the meat is tender.

5. When the ribs are almost falling off the bone, remove them from the liquid and put them under the broiler until they are nice and crisp.

6. In the meantime, strain the cooking liquid, and put it back on high heat, and reduce to about a cup and a half or so.

7. Adjust the salt and pepper in the sauce, and then pour over ribs. (You can do one more stint under the broiler after you sauce them if you'd like).

8. Get up in them ribs before they all gone.

Potatoes

What you need:

Veg: Potatoes

Herb/Spice: Garlic, olive oil, salt, pepper, flat leaf Italian parsley

What to do:

1. Wash potatoes, and then put in a pot of water - bring to a boil.

2. Partially cook the potatoes, and then remove and let cool.

3. When cool, smash the potatoes with the palm of your hand so they are a bit flat.

4. Put some 4 tbspn of olive oil on baking sheet, and add a few smashed cloves of garlic. Put in an oven preheated to 450F.

5. Let the garlic brown in the oil a bit, and then remove and discard. Add the potatoes, tossing to coat in olive oil. Add salt and pepper liberally.

6. Roast in the oven until brown and crispy, adding more olive oil, salt and pepper to taste.

7. Toss with chopped Italian parsley.

Green Beans

What you need:

Veg: Green beans

Herb/Spice: Garlic, chives, butter, salt and pepper

What to do:

1. Make chive butter: Mix chopped chives with some softened butter, and then roll in plastic wrap and put in fridge to harden (you can then just chop pieces off for whatever your needs are. It will keep well in the freezer). Alternatively, just throw butter and chopped chives into the pot at the end of this recipe instead of chive butter.

2. Steam green beans (small pot, a little water on the bottom)

3. Add a few dabs of the chive butter, and salt and pepper to taste.

There it is! A relatively easy and cheap (depending on your wine) meal that looks classy and expensive!

Drinks.... and McNulty.