The Fifth Friday of Lent

Crazy day, or should I say week, at work. 15 minute lunch break. Dinner need to be from the pantry. Enter Every Night Italian Cookbook by Giuliano Hazan. Yes, his mom was Marcella. I have made her Tomato, Onion and Butter Sauce so many times. Tonight we tried her son's version. Delicious. That is what Chris said about tonight's dinner. I started the sauce at 5:15 and we sat down at 6:30. The flavors were perfect. The bread in the photo was also homemade. I love having bread in the freezer!

From Every Night Italian, Spaghetti with Tomatoes and Onions

Ingredients-
3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Method-
Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, and the sauce has reduced, about 45 minutes. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.

Gamberi Coi Fagioli, Shrimp and Beans

It has been awhile since we have had this for dinner. Chris had one comment. And that was that this was delicious. My work is done. Good night everyone.

From Every Night Italian by Giuliano Hazan, Gamberi Coi Fagioli, Shrimp and Beans -

Ingredients-
1 cup yellow onion, thinly sliced crosswise
4 tbsp extra-virgin olive oil
1 pound large shrimp (21 to 25 per pound)
1 1/2 cup drained canned cranberry or cannellini beans
6 to 8 fresh sage leaves
4 garlic cloves, lightly crushed and peeled
3 tablespoons dry white wine
2 tsp chopped flat leaf parsley
salt
fresh ground pepper

Method-

Put the onion and 2 tbsp olive oil in large skillet and place over medium heat. Sauté until the onion turns a rich golden color.
While the onion is sautéing unravel the pancetta and cut into strips about 1 inch long and 1/8 inch thick. Peel and devein the shrimp.
Add the pancetta to the onion and cook until it begins to color lightly, then add the beans and sage and cook for 3 to 4 minutes. Remove from the heat and set aside.
When you are ready to serve, put the garlic and remaining tbsp olive oil in a clean skillet and place over high heat. Begin reheating the beans over low heat, if necessary. Sauté the garlic until it begins to color, then remove the cloves and discard them. Add the shrimp and sauté for about 1 minute. Add the wine and parsley and season with salt and pepper. Cook the shrimp until they turn completely pink, about 2 to 3 minutes.
Toss the beans and shrimp together and serve at once with a good crusty bread.

Manzo al Latte, Beef Braised in Milk

Excuse us while we take a break from our featured cookbook. Do you have cookbooks that you turn to and always find a good recipe? Every Night Italian by Guiliano Hazan is one of my go to cookbooks. Yes it is written by Marcella Hazan's son. I have not made a recipe out of the book that I would not make again. Tonight we had Manzo al Latte, Beef Braised in Milk. I have made Pork Loin Roast braised in milk but never beef. And why not? This was so delicious. The meat was tender and the sauce was the perfect consistency and was not heavy.

Manzo al Latte, Beef Braised in Milk from Every Night Italian -

Ingredients-
2 tbsp butter
1 tbsp vegetable oil
2 lbs beef chuck, cut into 2 or 3 pieces to fit comfortably in the pot
Salt
Freshly ground black pepper
1 med. yellow onion, cut into 1/2 inch chunks
1 med. carrot, peeled and cut into 1/2 inch chunks
2 tbsp red wine vinegar
1 cup whole milk

Method-
Heat the butter and vegetable oil in a heavy breathing pot, then add the pieces of beef and brown on all sides. Remove the meat from the pot and season it with salt and pepper.
Lower the heat to medium-high and add the onion and carrot and cook stirring for a couple of minutes. Add the vinegar and let it bubble away until it has reduced by half scraping up with tasty bits on the bottom of the pan with a wooden spoon.
Add the milk. As soon as it begins to boil lower the heat to a steady similar and return the meat to the pot. Cover with a lid slightly askew and cook until the meat is tender when pierced with a fork about an 1 1/2 hours to 2 hours. Turn the meat every 20 minutes while it is simmering. if all the liquid evaporates before the meat is done at a little water. When this is done the sauce should be a dark walnut color and the consistency of mustard. If it is too thin, remove the meat and raise the heat to reduce the sauce until it thickens. Slice the meat, return it to the pot to coat with sauce and serve.
This dish can be made up to three days ahead of time reheat over gentle heat adding 2 tablespoons of water if necessary