technically Fileja Calabresi, but spewing that three times fast is a mouthful of marbles gone horribly sideways, plus ain’t alliterative! in any case, is spaghetti epitomized to the nth degree… and then some!
danssauce is a culmination of time+effort… as well as my superduperchefskillset!!
… and for all ya foodies out there… shite def don’t get better than this!!
not mine, mine! zucchini and eggplant agnolotti, and mushroom moons (stuffed w/grilled mushrooms and garlic bread crumbs – my fave). all on a tuesday night after a long hard day at work, and after a 6k run… not bad dan, not bad!
… my version of goin’ california … brought on/inspired by yesterday’s neglect, complete lack of appreciation! fuck it! i’ll make my own – even BETTER … and so i did!
… here it is! my homemade tomato sauce w/ my special (3 meat) recipe meatballs slowly simmering in a stockpot, alongside the finished product. dan’s italian meatball sandwich!!
… that BUN is key … ok ok, part of the perfect sandwich puzzle … two cheeses, sautéed (secretively seasoned) mushrooms. and more secret stuff too, and i ain’t splillin’ any either, lol. check it out, the BEST meatball sandwich anywhere y’all. YUM-MF-O!!
Today I pan seared ossobucco, Italian sausages, and my famous meatballs … then gently plopped them into my homemade tomato sauce letting them slowly simmer for a few hours creating this flavourful gravy. Casareccia pasta, with its great texture really helps the sauce cling, sopping it up … oh I also added a bit of broccoli rabe before serving to give it that extra oomph. Freshly grated Grana Padano Scelto, and a glass (or two) of vino … yep, life don’t get no better!!
Had these sexyshanks a while back with the family … believe me, there’s enough meat here to feed the troops, and then some … finally got around to bloggin’ pics ’bout it. Real easy & simple too … key is to have a butcher who’ll go out of his way for you, willing to work with you … getting the exact piece you ask for, and cutting to your specs. Season liberally with salt and pepper, brown in olive oil … then, add the shanks to 1.5 – 2 litres of the best homemade tomato sauce/passata you have, and bake in a dutch oven at 350° for a couple of hours till falling off the bone tender, the marrow oozing/melting into the sauce. At this point, I pulled out the ossobuco and cut/broke apart into 1-2 inch portions. I also extracted any remaining marrow from the bones, adding it to the sauce, discarding any sinewy/grisly bits as well. Served up family style with my best al dente Italian linguine (sorry, no pics … was crazily rushing around …and stressing, lol)!! 🙄
… completely made this up. Had a Lock & Lock container of leftover homemade tomato sauce w/ chopped collard greens (was from my baccala holiday meal) in my freezer, and a 20 lb sack of spuds sitting chilly in my root cellar (ok, I don’t REALLY have a root cellar, but my parents did when I was a kid, lol). I defrosted the collard green tomato sauce (put the ice chunk in a sauce pan on low heat), peeled 6 or 7 potatoes into large chunks … oh, for added flavour, thinly sliced a Spanish onion and sautéed till translucent … then combined everything thoroughly and dumped it all into my Le Creuset Stoneware dish to bake for an hour … voilà, danistrulythemakingshitupman … 💡