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The Neapolitan Ragù
#631762
01/27/12 06:26 AM
01/27/12 06:26 AM
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Joined: Nov 2010
Posts: 7,499 naples,italy
furio_from_naples
OP
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OP

Joined: Nov 2010
Posts: 7,499
naples,italy
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Recipe taken from "Frijenno magnanno", (eating&frying) Neapolitan DOC recipe! The meat sauce on Sunday: 1250 kg of beef first cut 1 / 2 dl oil 75 g of lard 75 grams of fat 100 grams of bacon 100 g smoked ham 2 cloves of garlic 450 g of onions 1 / 4 of the dry red wine of Gragnano 250 g of concentrate or retain pomodoto 3 / 4 of the puréed San Marzano tomatoes parsley Cut into strips half of the ham and bacon, a little parsley and pepper and place it in the flesh before you tie it. Beat the rest of the ham, bacon, bacon, parsley and garlic. Finely chop the onions and put them in a pan with oil and lard. Stir until they are consumed. Pour in the beat, raise the heat and add the meat, turning it so that it is browning evenly. Lower the heat and add the red wine, it remains only to use up the fat. Adjust the flame so that you do not burn the ingredients. Now add the tomato puree or preserves (the latter diluted 1 / 2 cup of water) and fry, stirring constantly until the tomato reaches a dark red color. Add the tomato puree, possibly a little water or broth and salt. The sauce needs to simmer until it has dark, thick and glossy. The ragout should be prepared the day before so all the flavors blend and the fat that congeals on the surface is extracted in part. Cooking time 6 or 7 hours. Buon Appettito.
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Re: The Neapolitan Ragù
[Re: furio_from_naples]
#632102
01/29/12 01:53 AM
01/29/12 01:53 AM
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Joined: Jul 2001
Posts: 31,330 New Jersey, USA
J Geoff
The Don
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The Don

Joined: Jul 2001
Posts: 31,330
New Jersey, USA
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1250 kg of beef first cut
Seriously? I WAS going to convert your metric units, but 1250 kg = over 2755 lbs (that's over A TON of meat = over 2 FULL steers of meat) ... so thought the idea was ridiculous to be bothered. 1 / 4 of the dry red wine of Gragnano 3 / 4 of the puréed San Marzano tomatoes
1/4 of WHAT wine? 3/4 of WHAT tomatoes? Wanna edit that recipe? 
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey!  lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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Re: The Neapolitan Ragù
[Re: furio_from_naples]
#632145
01/29/12 07:35 AM
01/29/12 07:35 AM
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Joined: Nov 2010
Posts: 7,499 naples,italy
furio_from_naples
OP
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OP

Joined: Nov 2010
Posts: 7,499
naples,italy
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1 quarters of any type of red wine is good 3 quarters of any type of tomato puree is good The Gragnano wineis a quality of wine of the city of Gragnano, are okay, whatever red wine, the tomatoes of San Marzano tomatoes are a different quality of tomatoes, from the city of same name, is okay any type of tomatoes, sorry for the recipe the next time translate into Anglo-Saxon system, the various ingredients, and anyway the 1250 kg, because the ragù is done when there are many people, it may also decrease the amount of meat, depending on how many people have to eat. 
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Re: The Neapolitan Ragù
[Re: furio_from_naples]
#632147
01/29/12 07:46 AM
01/29/12 07:46 AM
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Joined: Jun 2004
Posts: 2,427 Bar Vitelli, Queens, NY
Signor Vitelli
Underboss
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Underboss
Joined: Jun 2004
Posts: 2,427
Bar Vitelli, Queens, NY
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I think what Geoff meant was:
1/4 of what? Liter? Cup? How much wine?
The same question for the tomatoes - 3/4 of what measurement?
The recipe sounds quite interesting, except for the additional lard and fat.
Signor V.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
"No. Saints and poets, maybe... they do some."
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Re: The Neapolitan Ragù
[Re: Signor Vitelli]
#632165
01/29/12 11:45 AM
01/29/12 11:45 AM
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Joined: Jul 2001
Posts: 31,330 New Jersey, USA
J Geoff
The Don
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The Don

Joined: Jul 2001
Posts: 31,330
New Jersey, USA
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I think what Geoff meant was: 1/4 of what? Liter? Cup? How much wine?
Yeah, that's what I meant. Didn't realize "a quarter" meant "4 ounces (1/4 lb)" or "28 lbs" -- which is it?  1250 kg of meat still can't be right, though. 100g (3.5 ounces) of bacon or ham, 2 cloves of garlic, etc, wouldn't do anything for 1-1/2 tons of meat. lol
I studied Italian for 2 semesters. Not once was a "C" pronounced as a "G", and never was a trailing "I" ignored! And I'm from Jersey!  lol Whaddaya want me to do? Whack a guy? Off a guy? Whack off a guy? --Peter Griffin My DVDs | Facebook | Godfather Filming Locations
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