ANDREW CARMELLINI RECIPES

CREPES-STYLE MANICOTTI RECIPE - NYT COOKING

Crepes-Style Manicotti Recipe - NYT Cooking image

For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce. So you say: “Manicotti? That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it? Besides, Thanksgiving also represents an American expression of abbondanza, the Italian concept of too-muchness that makes a meal feel epic. Here, courtesy of Reservoir Tavern, which has been serving customers in the Boonton area since 1936, comes a recipe for baked manicotti that uses crepes in place of pasta. Nicola Bevacqua, a member of the family that owns the place, said that his own family digs into this melted-cheese masterwork each holiday, as do the New Jersey locals who drop by to pick it up. The crepes, he assured us, “are light and airy and will leave you plenty of room for the turkey.”

Provided by Jeff Gordinier

Total Time 3 hours

Yield 10 to 12 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
5 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes
1 (6-ounce) can tomato paste
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/8 teaspoon sugar
4 fresh basil leaves, minced
8 large eggs
1 1/2 cups all-purpose flour
1 1/8 teaspoon kosher salt
2 tablespoons vegetable oil
2 pounds ricotta
2 cups shredded mozzarella (from about 10 ounces)
1 cup grated Parmesan (from about 2 ounces)
1 tablespoon minced fresh flat-leaf parsley
1/8 teaspoon grated nutmeg
1 cup grated pecorino Romano (from about 2 ounces), plus more for serving

Steps:

For the marinara sauce:
For the crepes and filling:

Nutrition Facts : @context http//schema.org, Calories 474, UnsaturatedFatContent 12 grams, CarbohydrateContent 30 grams, FatContent 28 grams, FiberContent 4 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 874 milligrams, SugarContent 9 grams, TransFatContent 0 grams

WILD BOAR RAGù RECIPE - NYT COOKING

Wild Boar Ragù Recipe - NYT Cooking image

In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference.

Provided by Jeff Gordinier

Total Time 3 hours 30 minutes

Yield 4 first-course servings

Number Of Ingredients 11

Ingredients

1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces
1 rosemary sprig, torn in half
4 garlic cloves, peeled
2 cups Chianti or other red wine, or as needed
3 tablespoons extra-virgin olive oil
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 small onion, finely chopped
1 cup canned tomatoes, with their liquid
2 cups vegetable stock or water
Tagliatelle or other pasta, for serving

Steps:

The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1 1/2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.

Nutrition Facts : @context http//schema.org, Calories 354, UnsaturatedFatContent 11 grams, CarbohydrateContent 9 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 26 grams, SaturatedFatContent 3 grams, SodiumContent 105 milligrams, SugarContent 4 grams

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