MEATBALLS AL FORNO
Provided by Alex
Time 1h10m
Number Of Ingredients 26
Steps:
- Preheat oven to 275 degrees F.
CREAMY POLENTA
Provided by Michael Symon : Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 6 cups water and the olive oil to a boil. Add the salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer, partially covered and stirring every 10 minutes, until the polenta is thick, smooth and creamy, 45 minutes. Add the mascarpone and Parmigiano-Reggiano. Check for seasoning and adjust the consistency by adding water if desired. The polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
CREAMY POLENTA
Steps:
- In a medium pot with high sides combine the water, milk, and heavy cream and bring to a boil over high heat. Reduce the heat to low and slowly pour in the polenta while whisking constantly. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked. Stir in the lemon zest and kosher salt.
LASAGNE AL FORNO
Lasagne, as everyone knows, is a dish of wide flat noodles, sometimes green from spinach (lasagne Verdi), sometimes with ruffled edges (lasagne ricce). The classic, austere version from Bologna alternates layers of lasagne with meat sauce (ragu) and bechamel. I am giving a more exuberant example below. There are many others, including the lasagne di vigilia, Christmas Eve lasagne, involving very wide noodles that remind the faithful of the baby Jesus's swaddling clothes. Lasagne (Lasagne is the singular but it is almost never use. Ditto for other pasta types: who would ever lapse into speaking of a single spaghetto, except in humor) is first and foremost a noodle, not a specific dish, It may be the primordial Italian pasta noodle, or at least the oldest known word in the modern pasta vocabulary. In one way or another, lasagne seems to derive from the classical Latin laganum. But what was laganum? Something made of flour and oil, a cake. The word itself derived from a Greek word for chamber pot, which was humorously applied to cooking pots. And like many other, better-known cases of synecdochical food names, the container came to stand for the thing it contained. And eventually, by a process no one knows with any certainly, laganum emerged as a word for a flat noodle in very early modern, southern Italy. If you are persuaded by all the evidence collected by Clifford A. Wright, you will be ready to believe that in Sicily, an Arab noodle cuisine collided with the Italian kitchen vocabulary and co-opted laganum and its variant lasanon to describe the new "cakes" coming in from North Africa. Would you be happier about this theory if you had evidence of a survival of an "oriental" Arab pasta in Sicily? Mary Taylor Simeti provides one in Pomp and Sustenance, Twenty-Five Centuries of Sicilian Food. Sciabbo, a Christmas noodle dish eaten in Enna in central Sicily, combines ruffled lasagna (sciabbo-jabot, French for a ruffled shirtfront) with cinnamon and sugar, typical Near Eastern spices then and now.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a mixing bowl, stir together the beef, milk, parsley, salt, and pepper. Form into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and brown the meatballs in small batches. Remove from the pan as they brown and drain on paper towels. Set aside.
- In the same skillet, add the onion and garlic and saute until the onion is lightly browned. Then stir in the tomato puree and tomato paste. Simmer for 15 minutes.
- Bring 6 quarts of water to boil in a large pot.
- Add the meatballs to the tomato mixture and continue cooking for another 30 minutes. Meanwhile, liberally salt the boiling water and add the lasagna. Cook until al dente, about 10 minutes. Drain in colander.
- Preheat the oven to 375 degrees F.
- In a shallow ovenproof pan, roughly 13 by 9 by 2 inches, spread a thin layer of the sauce (no meatballs). Then spread a layer of overlapping lasagna 1 strip thick (don't let the strips run up the side of the dish). Cover that with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with the Parmesan and then spread on 1/4 of the sauce and meatballs. Begin again with a layer of lasagna and continue as above until all the ingredients are used up, ending with the Parmesan.
- Bake for 30 to 35 minutes. If the cheese on top hasn't melted, run under the broiler briefly. Then let the dish rest at room temperature for a few minutes before serving.
MEATBALL AND POLENTA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 425 degrees F.
- For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil.
- Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
- For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet.
- Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
- For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
- When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
- Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
- Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour.
- Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat.
- To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight.
- Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through.
THE ULTIMATE MEATBALLS AL FORNO WITH CREAMY POLENTA
Cooking Channel serves up this The Ultimate Meatballs al Forno with Creamy Polenta recipe from Tyler Florence plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
- In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
- Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
- Serve with Creamy Polenta.
- In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.
- Yield: 6 servings
- Cooking Time: 15 minutes
Nutrition Facts : ServingSize 1 of 6 servings, Calories 1421, Fat 91g, SaturatedFat 33g, Carbohydrate 76g, Fiber 7g, Sugar 12g, Protein 73g, Cholesterol 343mg, Sodium 1809mg
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