Cheese, Chef Interviews, Chicken, Cocktails, Entrees, Events and Awards, Food and Drink Events, Healthy Cooking, Italian, Italian Dishes, Italian Food, NYC, Pasta, Savory Dishes, Seafood, Uncategorized

Olive Garden unveils new ‘Tastes of the Mediterranean” menu

I had the opportunity to attend a special preview tasting of Olive Garden’s new ‘Tastes of the Mediterranean’ menu this week at a lovely event held at Haven’s Kitchen in NYC with a group of other food bloggers, writers and journalists.… Read More Olive Garden unveils new ‘Tastes of the Mediterranean” menu

Beef, Breads, Comfort Food, Desserts, Entrees, Ethnic Recipes, Fall Recipes, Italian, Italian Dishes, Italian Food, One-Pot Dishes, Pasta, Sauces, Savory Dishes, Special Occasion, Winter Recipes

Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

The following collection of recipes are from an Italian cooking class I took recently with Chef Peter Johnson at The Institute of Culinary Education. The Ragu alla Bolognese we made is the official “Classic” Bolognese Ragu recipe (deemed official by the Accademia Italiana della Cucina in 1982). Bolognese Ragu originated in the city of Bologna in Northern Italy. This rich, chunky meat sauce is created with a base of finely chopped onions, celery, and carrots (the holy trinity otherwise known as ‘Mirepoix’), white wine, ground beef or veal (or a mixture if you prefer), tomato paste, milk and a touch of cream and simmered on low for 1-2 hours to let all the flavors meld together. The key is to cook slow and low to ensure a tender flavorful ragu sauce.… Read More Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

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