Tuesday, December 11, 2018

Handmade Cavetelli and Calabrese Sausage

Homemade Cavatelli and Bulk Calabrese Sausage

Chewy, satisfying Cavatelli is easy to make and is a family fun Sunday project. 
It is delicious with the crumbled Calabrese sausage (recipe below) and broccoli rabe or broccoli with olive oil and garlic but is also delish with a light tomato sauce or just butter and cheese. 

Make a double and freeze some for a quick weeknight dinner
INGREDIENTS
1 cup plus semolina flour (plus more for dusting the pan)
3/4 cup all-purpose flour
Pinch  of salt
about 1/2 cup of water



METHOD
Mix together flours and salt in the bowl of a stand mixer using a paddle attachment.
Gradually add 1/2 cup water at medium speed dough forms. (If dough is too dry, add more water,
1 tablespoon at a time.)
Remove from the mixer to a very lightly floured board.
Knead dough until smooth and it springs back when gently pressed, about 5 minutes.
Wrap in plastic and let rest about 10 minutes.


Dust your board with semolina flour. Divide dough into 8 pieces; keeping them covered
with plastic wrap or a damp towel until ready to roll. Roll one piece at a time into a long rope,
about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using a serrated steak knife,
firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle.
Transfer pieces to baking sheets dusted with semolina flour. Repeat with remaining dough.
Cavatelli can be refrigerated, covered, up to 4 hours.
(Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months.
There's no need to thaw before cooking.)
You can also roll the the same way on a Gnocchi paddle for a lined pasta.


Bulk Calabrese Sausage
Chef’s Note: Making “bulk” sausage or sausage without casing is easy and fun if you have your ratios right.
The only two crucial aspects to be accurate about are fat and salt. As far as chiles herbs and other spices.
Have fun! For good sausage flavor you need the meat to be about 20% fat.
That is why, if grinding yourself, an untrimmed pork shoulder is perfect.
Most ground pork available at the market is somewhere between 85-15 and 80-20% meat to fat.
Ask the butcher. As for as salt goes, it is NOT just a matter of taste.
The salt helps to control the moisture content if the finished product. In general, raw,  
uncured sausages contain from 1.5-2% salt. Get the calculator and punch in some numbers.
Or if you use the metric system you don’t even need the calculator:
You need roughly 2 grams of salt per 100 grams of meat.
if you want a consistent product, weigh out your salt.


INGREDIENTS
5 Pounds  (80 oz/ 2268 grams) ground pork shoulder
40 grams salt (about 6-7 teaspoons)  
1 tablespoon ground black pepper
2 tablepoons fennel seed, whole or ground
3 tablespoons paprika
2 tablespoons hot red pepper flakes


METHOD

Mix all ingredients together well. Vacuum seal in one pound packages and freeze or refrigerate.

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Gluten Free Gnocchi by Ric Orlando

Ric Orlando's Gluten Free Gnocchi
Yes you can!
Gnocchi are simple potato dumplings, easily done gluten free! The most important aspect of good gnocchi is the cooking of the potatoes! If you boil them , they will absorb lots of water. Who wants a soggy potato? Baking them will concentrate the starches and keep your gnocchi together! 
I like my Gnocchi to have a little spring and chew to them and these will. I don't like super dense leaden gnocchi on one end of the spectrum, but I HATE the little airy pillows that are referred to as gnocchi on so many menus even more. Gnocchi are "Piatti Povere" or poor people's dish ---designed by Nonni to fill you up cheaply! They need a little body.


GF GNOCCHI RATIOS




1
pound
Potato meat from baked potatoes
1
cup
rice flour
1/2
cup
tapioca flour
1
tsp
xanathan gum
1
egg


You’ll need about 5 or 6 large russet or Yukon gold potatoes to yield 1 pound of "meat". If you have more, make hash browns tomorrow.
Bake for 35-40 minutes or until cooked through. When cool enough to handle, cut in half and scoop out the cooked potato meat. (You can fill the skins with cheese, chili, bacon, or whatever stuff you think would rock and bake as another dish tomorrow.)
It is best to press the potato through a ricer or food mill. If you don't have one, put the potatoes in stand mixer and mix until there are NO LUMPS.  (Note: If you have cooked the potatoes in advance and they are cold, warm them up in the microwave for a minute and they will go through your ricer much easier.)
 Put the all of the ingredients in a mixer in order, one at a time and blend to make a smooth dough or work it on a rice floured surface by hand
Divide into 3 balls. Use rice flour on your surface and using your hands roll out into a ½” thick tube. It takes a little working of the dough but just think Play-Dough! There is no gluten so you can't over work the dough. Just keep working it until you have a nice smooth tube. Cut into ¾ inch lengths and blanch in boiling, well salted water.  Once boiled, coat with a lil oil and store up to 4 days refrigerated, or freeze indefinitely.



Here are two sauces that work well with these hearty potato gnocchi

Tomato Butter Glaze 
1 small can plum tomatoes, squished through your fingers, juice reserved
olive oil
2 cloves garlic, peeled sliced thinly
2 tbls onion, diced small
salt and crushed pepper to taste
Italian parsley, chopped
3 tbls butter 
Grated Grana Padano or Reggianato cheese

In a heavy skillet heat the olive oil. Add the onions and sprinkle with a pinch of salt. When the onions are beginning to become golden, add the garlic and cook until it gets a little golden color as well. Add the tomatoes and their juice all at once and cook at a nice brisk simmer for 15 minutes or until the liquid is reduced by half. Taste. Add salt and a little crushed pepper to taste.
When ready to serve toss cooked hot gnocchi with the warm sauce, add the butter, a handful of chopped parsley and more cheese and toss to coat .


Charred Tomato Amatriciana
6 medium ripe tomatoes
olive oil
1 onion, cut into thin, short strips
2 cloves garlic, minced
2 strips bacon, pancetta or guanciale, diced small
chopped parsley
salt
crushed red pepper
Pecorino cheese
Preheat oven to 400.
Remove the cores from the tomatoes.
Put tomatoes on a cookie sheet and bake for 10-15 minutes, until softened but not mush.
Remove from the oven and, using a blow torch, burn all of the skin until it is black and peeling.
Use a heavy skillet here, not a pot.
Add some olive oil and add the bacon. Cook over medium low heat until golden. Keep the fat in the pan.
Add the onions and sprinkle very lightly with salt. and caramelize, about 5 minutes.
Add the garlic and cook until golden. Add a pinch of crushed pepper to taste.
Add all of the tomatoes and any accumulated juices.
Turn heat to high. Using a spoon, break up the tomatoes as best as you can.
Cook for 4-5 minutes to “melt” and fold in  lot of parsley.
Toss with the cooked gnocchi.
Add plenty of cheese.
Serve hot!

Visit my Blogs and Podcasts!
Clam Bellies and Apizza is My Memoir Blog and Podcast
One Million Stringbeans is my food makers and industry Podcast
I also write food and wine blogs in Sante Magazine