lucianus: (Default)
I just came across this dish from Aragona, Sicily. Enjoy!

Tiano (Tagano) Aragona (Baked pasta the Aragona way)

28 oz. Rigatoni
8 eggs
10.5 oz. minced meat
7 oz. tomato paste
2 c. chicken broth
1 onion
7 oz. fresh small peas
3.5 oz. grated pecorino cheese
3.5 oz. breadcrumbs
olive oil
salt

Preparation:

Prepare ragu sauce as usual (tomato paste, broth to moisten, 1/2 of the onion and minced meat) and cook for about an hour. Cook the peas, and remaining onion in oil separately.

Cook rigatoni in a large pot of salty water until al dente, drain and add ragu sauce and meat.

Place in an earthenware dish previously greased and dusted with breadcrumbs, and alternate pasta and thin tuma cheese slices, peas and some beaten eggs with grated pecorino. Top with tuma cheese, pour remainder of the beaten eggs and some breadcrumbs on rigatoni. Bake in pre-heated oven (375) for about 20 minutes. A nice crunchy golden layer will appear on top.
lucianus: (bunnies)
If I do say so myself. I tried, for the first time, brining poultry and it was heavenly!

I bought a turkey breast (on the bone) yesterday at the S&S and figured it would be a good candidate for my first brining experiment. I forgot and left the breast in rather too long (10 hours rather than 6) but inspite of it being just a hair on the salty side, the meat was tender and succulent, very juicy and with a lovely pink color on the outer portions.

To make 2 qts of brine:

2 quarts water
1/2 c of kosher or sea salt (not iodized salt)
1/4 c sugar
herbs to taste (I used rosemary and tarragon)

The sugar is there to counteract the harshness of the salt, it doesn't actually add any sweetness but it keeps the meat from getting too firm. I cooked it in an open pan at 325 degrees for about 2 hours and then upped it to 350 to brown the skin a bit. I had the advantage that the piece of turkey that I bought had the pop up timer in it so it took out much of the guess work. Jdulac arrived home just as it was finished and we enjoy it and a dish of butternut squash for our dinner.

Yum!

Now I need to brine a whole turkey!

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