danistrulytheman

I'm STILL a self confessing, self professing know-it-all, or so I think!

linguine piccolo w/ barese sausage

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2 kinds; pork w/ lamb and cheese, and pork w/ beef – spicy too!

… the eye-talian in me!

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and natas!

… the portugues in me!

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Deep Dish San Marzano w/ White Veal Lasagna!

… went gangbusters shopping today! from grocery store to table, and proud of it!

… best mofo lasagna this side of Napoli!!

… pics! just pics y’all!!

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sausages & chickpeas!

This is another one of my famous throw everything in the pot and hope for the best type of creations!! I bought sausages (hot Italian), and used whatever else I had in the house. I’ve been on a chickpeas roll of late, incorporating them in many meals I’ve been making … talk about awesome and healthy!! I grilled the sausages, then combined them w/ sautéed sweet onions, red peppers and kale. After a few minutes of sizzling ‘n flippin’ on high heat, I deglazed w/ white wine, added a bit of chicken broth, tossing in the chick peas, and bringing everthing to a simmer before placing in the oven to finish! Served w/ the obligatory/proverbial Italian crusty peasant loaf to sop up all the goodness, the best cheese you have in the icebox, a glass (or bottle, lol) of red vino, the lights dimmed creating the perfect ambience, Sting, or maybe Annie Lennox, playing softly in the background setting the mood… and yep, dansyermothereffinguncle

mungia mungia! farmer style mungia mungia …

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yum, yum, and YUMMO

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my stingy/meager portion (another blog post/lesson – another time) …

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leftovers w/ fried & caramelized onions! leftovers are ALWAYS better …

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My Killer Bolognese!!

… and, I’ve made many variations, today’s was extra killer! It hit me? I haven’t been food bloggin’ for quite some time. And, knowing it’s cyclical (people come, people go), it made me realize many newcomers to danistrulytheman don’t have a clue about me, especially when it comes to my cooking skills. I really have neglected this part of me, my blog … and I also realize, no one can be bothered to peruse a blog that extends 4 years+ back, just want you newcomers to know, I do have exceptional (Italian) cooking skills. So much, that lately, things I see on other blogs that would make me cringe, now elicits a friendly “like” … lol! I could go on ad nauseam about it … in fact, I MAY have previously. I kept it basic for today … I think that’s been my problem of late; too lazy … can’t be bothered to teach y’all! typically, I use minced veal, today my market had gorgeous beef (cheaper too) … was an easy decision. normally, I put my tomatoes (San Marzano) through a food mill, but at a dinner party once, a non-foodie commented that she used an immersion blender … her thinking was that any tomato skins/seeds contained nutrients, and she didn’t want to waste any of it. I’ll never forgot her words, and it made me rethink my method, and to this day, I use her approach. BUT, today pressed for time, went sans blender, dumping the cans into the browned meat, breaking up the tomatoes with my wooden spoon … pulling out any obvious tomato skins. here’s a pic of my bolognese (chunky) simmering …

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and here’s my pasta boiling away. notice the high boil? plus, I don’t use ANYTHING but pasta from Italy (sorry, another topic, for another day). when the water comes to a boil, I dump in about 5 tablespoons of salt; the pasta water should taste like the ocean ( again, another day – oh, and kosher/sea salt too).

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and, finally plated … my bolognese linguine piccolo w/Romano Lupa and OMG’s focaccia. and, please believe me; this pic doesn’t even begin to give the meal justice – it WAS more awesome than you can imagine!

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my thick ass ossobuco

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)!! 🙄

yeah, thick ass is right …

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browning away #1 …

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… and #2 …

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S T R E T C H I N G

I am the KING … love eating on the cheap, waste not want not … I’ll drag out a meal for a week, no joke. Started this party with meatballs (BEST batch btw – sorry, no pics) and my home made marinara. Three days in, digging through my creative cupboards (metaphorically & literally) I found these … Magyar noodles doing their best drywall plug imitation, and half a bag of Gomiti. Well, you know the drill … sea salt al dente, then added to ma ma meatballs … NOW I have more food than when I started, lol. Served with frozen garlic toast found in the freezer *score*, and freshly grated Grana Padano from my fridge. Note: must snap pics sans grated cheese – can’t see the forest for the trees. 💡

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