Jamie Oliver Nonna Recipes

NONNA MERCEDES' FONDUTA

Steps:

• Make the Semolina teardrop dumplings. Grate the cheese into a heatproof bowl with a splash of milk. Separate 1 large egg, adding the yolk to the bowl (save the white for another recipe). Sit the bowl over a pan of very gently simmering water, making sure the water doesn't touch the base of the bowl, and leave to slowly melt for 4 to 5 minutes, until silky, almost like a thick custard. Whisk regularly, loosening with more milk, if needed, then season well with black pepper and a few scrapings of nutmeg. Toss with your dumplings and a splash of their cooking water to loosen, if needed.

STRACOTTO

Steps:

• Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto--it cooks low and slow so there's no need to be too precise. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 to 30 minutes, or until starting to caramelize, stirring the veg and turning the meat occasionally.
• Turn the heat up to high, pour in the wine, stir in the tomato puree, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet parchment paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection.
• Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce (reduce on the stove, if needed) with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Double win.

NONNA TERESA'S PASTA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
• Meanwhile, for the pangrattato, put 2 tablespoons of olive oil into a large frying pan on a medium-high heat with the breadcrumbs and chilli flakes. Peel and finely grate in the horseradish, then fry for 5 minutes, or until crisp, stirring regularly. Tip into a bowl and put aside. Return the frying pan to a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, strip in the thyme leaves, then tear in the dried peppers, discarding the seeds. Fry for just 1 minute, then toss in the drained pasta, loosening with a little reserved cooking water, if needed. Season to perfection, divide between warm bowls, drizzle lightly with extra-virgin olive oil and generously sprinkle over the pangrattato.

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU

Steps:

• Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
• Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
• Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
• Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
• To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.