POTATO PANCAKES

POTATO PANCAKE AND DUCK CONFIT

 
 
 

POTATO PANCAKES

 

 

Potato pancakes originated in Europe, in the 16th century when potatoes were introduced from the new world. They are appreciated by many cultures! This is my version of them. These potato pancakes are tasty, crispy and melt in your mouth. They are very versatile and can be served with many different types of meat, fish or on their own! I love them with duck confit! Enjoy!

 

Serving 3

Preparation: 15 min; cooking time: 25 min.

 

2 ½ lbs of white potatoes

1 onion

2 large eggs

2 tbsp flour

1 tbsp fresh parsley, chopped

Salt and pepper

1 tbsp butter

1 tbsp oil

 

Peel the potatoes and onion.

Place the shredding disc (fine side up) in your food processor. Shred the potatoes and onion.

In a large bowl, beat the eggs. Add the flour and stir well.

Put the potatoes and onion in the bowl and add the parsley.

Combine all the ingredients and season with salt and pepper.

 

In a large frying pan, heat the butter and oil on high heat. Make 4 pancakes at a time, using a spoon and a spatula. Cook the pancakes until golden brown on each side (about 10-12 minutes).

 

Bon Appétit!

 

BOLOGNESE RAGU

ITALIAN FLAVORS

 

SIMMERING...

 

BUON APPETITO!

 

 

BOLOGNESE RAGU

 

 

This rich meat based sauce originated in the city of Bologna in Northern Italy. In France, people eat Spaghetti a la Bolognese, but in Italy, this wonderful ragu is served with freshly homemade Tagliatelle. The aromatic base is made with flavorful vegetables and different kinds of meat. It is important to simmer this ragu for several hours. Serve this dish with a rich red wine, such as Cotes-du-Rhone. Enjoy!

 

Serving 6

Preparation: 45 min; cooking time: 3 h 30 min.

 

2 tbsp butter

1 yellow onion

2 carrots

2 celery ribs

1 sweet Italian sausage, removed from casing

1 slice of pancetta (1 inch thick), diced

1 lb ground beef (10% fat)

½ lb ground veal

¾ lb ground pork

½ can crushed tomatoes (28 oz)

1 tbsp tomato paste

1 ½ cup beef bouillon

1 cup red wine

1 bay leaf

¾ cup whole milk

1 pinch freshly ground nutmeg

Salt and pepper

 

Peel the onion, carrots and celery. Dice all the vegetables by hand.

Melt the butter in a large saucepan, on medium heat. Add the celery, onion, carrots, sausage and pancetta and cook 20 minutes, stirring often until the vegetables are softened. Do not brown.

In a small saucepan, combine the tomato paste with the beef bouillon and simmer. Set aside.

Add the ground beef, veal and pork. Cook until the meat is no longer pink (about 10 min) and stir until the meat is broken into small bits.

Add the red wine and bring to a boil until reduced. Add the crushed tomatoes, bouillon mixed with tomato paste and bay leaf. Season the preparation with salt and pepper.

Simmer the ragu, stirring occasionally, until the meat is very tender and the sauce thickens, about 2 ½ hours.

Add the milk and pinch of nutmeg. Continue cooking 30 minutes more. Season to taste with salt and pepper.

Serve over fresh Tagliatelle and freshly grated Parmesan.


Bon Appétit!

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