Biba's Northern Italian Cooking - Biba Caggiano [58]
In a large bowl, combine beef, bread-milk mixture, eggs, pancetta, Parmesan cheese, nutmeg, salt and pepper. Mix thoroughly. Shape mixture into a large flat sausage shape about 10 inches long and 3 inches thick. Coat meat loaf with bread crumbs, pressing crumbs into meat lightly.
Heat oil in a medium casserole. Add onion, carrot, celery and parsley. Sauté over medium heat until onion is pale yellow. Add meat loaf.
Bake 20 to 25 minutes or until meat loaf is light golden. Add wine. Bake 10 minutes or until wine has evaporated. Add tomatoes. Bake 30 to 40 minutes longer, basting meat loaf with tomato sauce a few times during cooking. Cool meat loaf 5 to 10 minutes before slicing. Serve with 1 or 2 tablespoons sauce over each serving.
FILET MIGNONS PIEDMONT STYLE
Filetto alla Piemontese
Some of the best truffles in the world come from Piedmont and are widely used in local cooking.
MAKES 4 SERVINGS
4 slices white bread
6 tablespoons butter
2 tablespoons anchovy paste
1 tablespoon olive oil
4 filet mignons, ¾ inch thick
Salt and freshly ground pepper to taste
1 cup dry Marsala wine or sherry
⅓ cup whipping cream, if desired
10 to 12 very thin slices white Italian truffles, if desired
Remove crust from bread. Melt 3 tablespoons of the butter in a medium skillet over medium heat.When butter foams, add bread. Cook until golden on both sides. Place bread on a large ovenproof platter. Spread ½ tablespoon anchovy paste on each slice of bread. Keep platter warm in oven.
Remove butter from skillet and clean with paper towels. Melt remaining 3 tablespoons butter with oil over medium-high heat.When butter foams, add filet mignons. Cook 2 to 3 minutes on each side or until lightly browned. Season with salt and pepper. Add ½ cup Marsala or sherry. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. Cook meat over medium heat to preferred doneness.
Place a filet mignon on each slice of bread. Keep warm. Add remaining Marsala or sherry and cream, if using, to skillet. Stir over high heat until sauce has a medium-thick consistency. Spoon sauce over meat.Top with truffle slices, if using. Serve immediately.
FILET MIGNONS WITH BRANDY, CREAM AND PEPPERCORNS
Filetto con Brandy, Crema e Pepe Verde
From the Bacco Restaurant in Bologna comes this elegant, modern dish.
MAKES 6 SERVINGS
2 tablespoons ketchup
3 tablespoons Dijon mustard
4 to 5 drops Worcestershire sauce
2 tablespoons green peppercorns or pinch red (cayenne) pepper
3 tablespoons butter
3 tablespoons olive oil
6 filet mignons, ¾ inch thick
⅓ cup brandy
½ cup whipping cream
Salt
In a small bowl, combine ketchup, mustard,Worcestershire sauce and green peppercorns or cayenne.
Melt butter with oil in a large skillet over medium-high heat.When butter foams, add filet mignons. Cook until lightly browned, 1 to 2 minutes on each side. Remove filet mignons from skillet.
Add brandy. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. Add ketchup-mustard mixture and cream; mix well. Return filet mignons to skillet. Season with salt. Cook over medium heat to preferred doneness. Place filet mignons on a warm platter. Spoon sauce over filet mignons. Serve immediately.
BEEF BRAISED IN BAROLO WINE
Manzo al Barolo
This dish comes from the Piedmont region where fine wines and beef are produced.
MAKES 6 TO 8 SERVINGS
2 garlic cloves, chopped
3 to 3½ pounds beef bottom round or chuck
Salt and freshly ground pepper to taste
2 fresh or dried bay leaves
Pinch of dried leaf thyme
4 to 5 cups Barolo wine or any full-bodied red wine
3 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
½ pound small white mushrooms
Rub garlic into beef. Season with salt and pepper. Place beef in a large bowl. Add bay leaves, thyme and enough