Bianco Red Recipes

BOLOGNESE BIANCO

Bolognese Bianco image

It may sound odd to make a Bolognese sauce without tomatoes, but this white version is deep with flavor from aromatics and herbs, white wine, and a little garam masala, an Indian spice blend that mimics the spices used in Tuscany. Cream adds body and richness.

Provided by Food Network Kitchen

Categories main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion, finely diced (about a cup)
1 medium carrot, finely diced (about a heaping 1/2 cup)
2 stalks celery, finely diced (about 1/2 cup)
2 cloves garlic, thinly sliced
2 ounces pancetta, finely diced
2 bay leaves
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 pound ground beef (85/15)
1 pound ground pork
1/2 teaspoon garam masala (see Cook's Note)
Kosher salt and freshly ground black pepper
1 1/2 cups dry white wine
2 cups low-sodium chicken broth
1 cup heavy cream
1 piece Parmigiano-Reggiano cheese rind (optional)
1 pound ziti rigate, rigatoni or penne, cooked in generously salted water
Grated Parmigiano-Reggiano cheese, for serving

Steps:

Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

NEGRONI BIANCO

Negroni Bianco image

The Negroni deftly toes the line between sweet and bitter. A pinch of salt helps navigate that balance, muting bitter edges and highlighting sweetness, all without actually tipping the drink salty. This variation swaps in blanc (also called bianco) vermouth for the classic's red, but feel free to use whatever vermouth you like or have on hand.

Provided by Rebekah Peppler

Categories cocktails

Yield 1 drink

Number Of Ingredients 6

Ingredients

Ice, as needed
1 ounce dry gin
1 ounce red bitter liqueur, such as Campari, Cappelletti or Contratto Bitter
1 ounce blanc vermouth
Pinch of flaky sea salt
Peel from 1 orange, for serving

Steps:

Fill a mixing glass with ice, and add the gin, red bitter, vermouth and salt. Stir for 30 seconds, then strain into an ice-filled lowball glass. Garnish with the orange peel.

BIANCO (GARLICKY FISH STEW FROM CORFU)

Bianco (Garlicky Fish Stew from Corfu) image

Another Diane Kochilas recipe, called 'white' because it contains no tomatoes. The addition of the wine is mine and can be omitted--but I like the sauce that results. Add or subtract garlic to your taste.

Provided by Chef Kate

Categories Stew

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter, unsalted
2 tablespoons extra virgin olive oil
2 medium onions, halved and thinly sliced
8 -10 garlic cloves, chopped
1/2 cup dry white wine
6 potatoes, scrubbed, peeled and sliced (I prefer Yukon gold)
salt & freshly ground black pepper
2 lbs fish fillets, fresh (white, firm fleshed fish like cod)
1 lemon, halved
3 tablespoons fresh flat-leaf parsley, chopped
lemon wedge (to garnish)

Steps:

Heat the butter and one tablespoon of oil in a large stew pot or Dutch oven (large enough for you to spread fish out in a single layer--it's okay if they are crowded a bit).
Add onions and garlic and cook over medium-low heat, stirring, until softened (about 5 minutes).
Turn heat to medium high, add wine and bring to a boil, scraping up any bits from the bottom of the pan.
Reduce heat to medium low and add potatoes, salt and pepper and cook for about 8 to ten minutes.
Lay the fish fillets over the potatoes, drizzle with the remaining oil, and add just enough water to cover the fish.
Season with salt and pepper, partially cover, and simmer until fish is flaky, potatoes are soft and the liquid largely reduced (depending upon thickness of fish, anywhere from ten to twenty minutes.
Adjust seasoning, squeeze lemon over the fish and garnish with chopped parsley and lemon wedges.

Nutrition Facts : Calories 654.8, Fat 14.9, SaturatedFat 5.1, Cholesterol 139.9, Sodium 253.3, Carbohydrate 65.2, Fiber 8.6, Sugar 5.6, Protein 59.5

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