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Page 54

  PRHthe menu Courtesy of Liliana Gravagno

Italian Stew

Ingredients ➜ 7 tablespoons olive oil ➜1  1/2 cups chopped onion ¾ 3 ➜  /4 cup sliced fresh carrots,

➜1  cup low-sodium beef broth ➜ ½ 1  /2 cup water ➜2  teaspoons chopped

➜1  tablespoon minced fresh garlic ¼ 1 ➜  /4 cup all-purpose flour ➜2  lbs. boneless chuck roast,

➜2  teaspoons chopped fresh thyme ➜1  cup of frozen peas ➜1  bay leaf ➜4  -5 russet potatoes,

chopped in a 1⁄4 inch dice

trimmed and cut into cubes

➜S  alt to taste ½ 1 ➜  /2 teaspoon black pepper ➜1  cup dry red wine ➜3  cups chopped seeded peeled plum tomato, fresh or canned

fresh oregano

peeled and cubed

➜2  tablespoons chopped fresh basil ➜1  tablespoon chopped fresh parsley

➜ A whole loaf of fresh Italian bread

Directions

This recipe has been a staple in my family. My parents were both born in Italy (Naples & Formia). It’s a one-pot meal for a family of five. They learned to cook from their parents, grandparents, uncles and aunts – even family friends. Fresh ingredients were bought at the market every single day and bread was baked at home. My connection to good food, wine and togetherness is something I will never take for granted! This stew is deliciously comforting on chilly winter evenings. We were happy to see this at our dinner table. ➻

Heat a Dutch oven over medium-high heat. Add 1 tablespoon of oil to the pan. Add the onion and chopped carrot. Sauté about 8 minutes, stirring occasionally. Add garlic. Sauté for about a minute, stirring constantly. Remove from the pan and place in a small bowl. Add 1 tablespoon of oil to the pan. Place fl¼ our in a shallow dish. Sprinkle beef with ½ teaspoon of salt and pepper. Dredge the beef in the flour. Add beef to the hot oil in the pan and sauté about 6 minutes, making sure to brown all sides. Remove from the pan.

Add wine to the pan and bring to a boil, scraping the pan. Cook until reduced to 1/3 cup (less than 5 minutes). Return the meat and the onion/ carrot mixture to the pan. Add tomato and the next 7 ingredients and bring to a boil. Cover and reduce heat. Simmer for 45 minutes, stirring occasionally. Simmer uncovered for about 1 hour or until the meat is very tender (stir occasionally and add the remaining basil and parsley, more salt or pepper if needed). Discard the bay leaf before serving. Serve in a deep bowl with cut up chunks of Italian bread.

Serves 8 PRH Suggested Wine Pairing La Carraia Sangiovese $15.50

Philly Ingredients ➜4  eggs ➜2  teaspoons baking powder ➜1  cup sugar ➜ ½ 1  /2 cup vegetable oil

➜1  teaspoon anise extract or 3 drops of anise oil

➜2  cups flour ➜1  teaspoon vanilla Directions

Courtesy of Joanne Costa

In memory of her mother Mamie Costa

Biscotti 52

| rowhome magazine

gohomephilly.com

Preheat oven to 350 degrees. Beat eggs, sugar and oil. Mix in flour, baking powder, vanilla and anise. Spread in greased and floured metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth. Bake 20-25 minutes. Remove from oven and flip pans over onto a breadboard. When cool enough to

handle, cut ½ inch slices on the diagonal. Place slices on baking sheet and return to hot oven for 6-10 minutes watching that they don’t burn. Yields 30 biscotti. Secret family tip: Mamie used old-fashioned metal ice cube trays (with no insides) to bake her biscotti. This old world recipe also works in standard loaf pans.

PRH Suggested Wine Pairing Luna Argenta Negroamaro Primitivo $11

Profile for Philadelphia RowHome Magazine

PRH Dining In 2016  

Annual food themed issue, winter 2016 (Jan/Feb/Mar)

PRH Dining In 2016  

Annual food themed issue, winter 2016 (Jan/Feb/Mar)

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