Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [122]
Place the chopped artichokes in a medium bowl and stir in the remaining ingredients. Use at once or store in the refrigerator for up to 3 days in a resealable container.
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Freezing Ravioli and Cappelletti
Make and stuff them, then lay them on a large baking sheet and freeze until the pieces are stiff; drop into ziplock plastic bags and freeze for up to 3 months. Drop directly from the freezer into the lightly simmering water, letting them boil gently (don’t let them knock around in the pot) for 1 to 2 minutes, until thawed, cooked through, and hot.
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6. Bacon and Potato Filling
Makes about 1½ cups
2 teaspoons vegetable oil
3 bacon strips
1 medium shallot, sliced into rings
1½ pound red-skinned, waxy potatoes, peeled and cubed
1 cup water
¼ teaspoon grated nutmeg
Heat a large skillet over medium heat. Add the vegetable oil, then the bacon and fry for 2 minutes. Turn, add the shallot, and continue cooking until the bacon is crispy and the shallot has softened, about 2 more minutes.
Use a slotted spoon to transfer the bacon and shallot to a paper towel–lined plate. Drain off all but 1 tablespoon fat in the skillet. Return the pan to medium heat and add the potatoes. Fry until browned, about 3 minutes, turning occasionally.
Pour the water into the skillet, cover, and cook until the potatoes are tender, about 5 minutes.
Drain and place the potatoes in a medium bowl. Cool about 5 minutes, then mash with a fork or potato masher. You can also put them through a potato ricer. Crumble in the bacon, then add the shallot and nutmeg. Stir well, then use at once.
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Consider making a party out of stuffing pasta. Get several of your friends to make two or three fillings—or have them prepared in advance. Roll out the dough, open a bottle of wine, and have a blast.
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7. White Bean and Sage Filling
Makes about 1½ cups
12/3 cups canned white beans, drained and rinsed
2 ounces Asiago, grated
2 garlic cloves, minced
1 tablespoon minced sage leaves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Place the beans in a large bowl and mash them with a potato masher, a pastry cutter, or a fork. You want a creamy if still slightly chunky puree.
Stir in the cheese, garlic, sage, salt, and pepper and use at once—or store in a resealable plastic container in the refrigerator for up to 3 days.
8. Chestnut Filling
Makes about 1½ cups
2 cups canned steamed chestnuts
6 tablespoons heavy cream
2 teaspoons finely grated orange zest
¼ teaspoon grated nutmeg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Place the chestnuts in a food processor fitted with a chopping blade; pulse until roughly chopped. Add the remaining ingredients and process until smooth. Use at once or store in a resealable plastic container in the refrigerator for up to 3 days.
9. Ground Veal Filling
Makes about 1½ cups
1 tablespoon unsalted butter
3 garlic cloves, minced
¾ pound ground veal
½ cup beef broth
2 teaspoons minced oregano leaves
1 large egg yolk
3 ounces Parmigiano-Reggiano, grated
2 teaspoons raisins, finely chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cloves
Melt the butter in a large skillet over low heat. Add the garlic and cook just until aromatic, about 15 seconds. Crumble in the ground veal, raise the heat to medium, and continue cooking until browned, about 5 minutes, stirring often.
Pour in the broth, raise the heat to medium-high, and cook stirring often, until most of the liquid in the pan has evaporated, about 5 minutes. Stir in the oregano and set aside to cool.
Once the mixture has cooled, transfer it to a medium bowl and stir in the egg yolk, cheese, raisins, salt, pepper, and cloves. Use at once or store in the refrigerator for up to 24 hours.
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For an interesting