I had a false start of a life in New York about 8 years ago. For my last supper, my roommate and I went to Babbo. Before I left, he gave me a copy of the cookbook and I've been trying to recreate the bolognese as best I can ever since.
When I moved back to New York last year, my last supper was at Terroni in Toronto. They have a mushroom salad there that I've been trying to recreate as best I can ever since as well.
So for a recent Sunday night framily dinner with our other Brooklyn via Montreal, Vancouver, and Toronto friends we introduced them to each other.
Babbo Pappardele Bolognese, meet Terroni Funghi Assoluti Salad.
The bolognese calls for a mixture of veal and pork. I've only been buying organic meat for the past couple of years, and find it really hard to find veal at any of the shops near me. Which led me to Mario and Sons Meat Market at Metropolitain near Lorimer. Mario didn't have the veal I wanted that day, but convinced me to get beef and ground it fresh with the pork while his wife told me it would work just as well. I spent an hour in the shop learning about how Mario's wife and son prepare their Sunday sauce, while their grandson played with our dog, and some other cousins fed him pizza crust. It's my new fave in the 'hood. And the sauce turned out great with the beef.
FUNGHI ASSOLUTI INGREDIENTS:
Freshly grated Parmigiano Regiano
Breadcrumbs: fresh made bakery ones, not the canned ones filled with weird stuff.
Dried oregano, parsley, salt, pepper
1. Preheat oven to 425.
2. Mix breadcrumbs and Parmigiano together - I did about half/half of each. Then add oregano, parsley salt and pepper to taste.
3. Brush mushrooms with olive oil.
4. Dip mushrooms in the bread crumb/cheese mixture and lay out on parchment on baking sheet.
5. Bake at 425 for 15-20 minutes, till crispy around edges.
6. Toss arugula with olive oil and balsamic
7. Top with the mushrooms right before serving.
*To time with the meal, I made the mushrooms 80% of the way, then tossed them under the broiler a few minutes before serving.
BABBO BOLOGNESE INGREDIENTS:
1/4 cup extra-virgin olive oil
1 pound each fresh ground veal and pork (or beef in this instance)
1/4 Pound ground pancetta (I used finely chopped)
2 medium carrots – peeled and finely chopped
2 medium onions - finely chopped
4 stalks of celery - finely chopped
5 cloves of garlic - sliced
1 can tomato paste
1 cup whole milk
1 cup dry white wine
1 tsp fresh thyme
Salt and Pepper to taste
1. Heat the oil in heavy bottomed sauce pan.
2. Add the onions, celery, carrots and garlic and sweat till vegetables are translucent but not brown.
3. Add the veal, pork, and pancetta and stir into the vegetables and brown over high heat.
4. Add the tomato paste, wine, milk and thyme and bring just to a boil, then simmer over medium-low heat for 1-1.5 hours – or as long as you can.
When ready to serve with pasta, put serving of sauce in pan then add pasta with a little extra pasta water to the sauce and toss to coat. Serve, and eat immediately.