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A Trip to Rome

 

"Our Daily Bread" airs every second Saturday
at 5:30 a.m. & 1 p.m. on WKBW Ch. 7
Fr. Paul’s Trip to Italy 1/8/2011
 
Traditional Bolognese is not as much a red sauce as a meat sauce.
 
Fr. Paul’s Italian Sausage Bolognese (Ragu alla Bolognese)
1 lb. Italian sausage
3 Tbsp. Extra Virgin Olive Oil
1 small onion
4 oz. shredded carrots
2 chopped peppers
1 cup red wine or pasta water or broth
½ cup light cream or whole milk
14 oz. can Italian tomatoes (San Marzano)
4 Tbsp. tomato paste
1 tsp. smoked paprika (optional)
1 Tbsp. oregano
1 Tbsp. basil
½ tsp. salt
½ tsp. pepper
Grated Grana Padano or other hard Italian cheese
 
Remove sausage from casing and brown in a heavy pan. Once sausage is cooked, remove from the pan and set aside. In the same pan add olive oil, onions, carrots and peppers. Cook on low heat until slightly browned. Add sausage to the cooked vegetables. Add the can of tomatoes (crush them with your hands if necessary), the tomato paste and wine. Mix well. Add the salt, pepper, oregano, basil, and smoked paprika. Simmer about 45 minutes.
 
Boil one pound of pasta according to the directions on the package.
 
About 15 minutes before serving, add the milk or heavy cream to the sauce. Incorporate well.
 
Drain pasta. In a pasta bowl place a ladle full of the sauce and some grated cheese. Put drained pasta over this sauce and mix well.
 
Place remained or sauce over pasta. Add grated cheese and serve immediately.
 
 
 
 
 
Fr. Paul’s Panna Cotta – Cooked Milk

2 envelopes unflavored gelatin
1-cup milk
4 cups heavy cream (or use any type of milk, even non-fat)
½ cup sugar
2 tsp. vanilla extract – or almond or citrus
 
In a small bowl, sprinkle the gelatin over 1 cup of milk. Let stand until the gelatin forms a soft covering – 3 – 5 minutes.
 
In a large saucepan combine cream and sugar and vanilla. Bring cream to a simmer but do NOT boil. Stir until sugar is dissolved. Remove from the heat and whisk in the gelatin mixture.
 
 Divide equally among small bowls or ramekins; chill about 4 hrs or overnight.
 
To un-mold run a think knife around the edge of each bowl. Push the knife under the Panna Cotta to release the suction and it should drop right out onto a plate if you invert the bowl.
 
Raspberry Wine Sauce
1 cup red wine
1/3 cup sugar
1 pkg. berries
 
Add wine and sugar to a saucepan and reduce by half. Add berries and remove from heat. Spoon over Panna Cotta. Garnish with mint leaf.
 
Fr. Paul’s Roasted Rack of Lamb
Rack of Lamb
½ cup flour
1 tsp. salt
1 tsp. pepper
 
Dust chops in seasoned flour. Sear in a roasting pan. Once each side is seared, place in a 350* oven for 20 minutes or until internal temperature reaches 125* - 130*