Marios Baccala Ravioli Recipes

FAUX BABBO RAVIOLI

Steps:

• Preheat oven to 400 degrees. Place a large, ovenproof skillet over medium heat and add the oil. Add onion and celery and sauté until softened, about 10 minutes. Increase heat to high and (working in batches, if necessary) brown beef on all sides. Add the wine and deglaze the pan. Add tomatoes and rosemary. Season with salt and pepper. When the mixture returns to a boil, cover and place in oven until meat is fork-tender, 45 minutes.
• Remove pot from oven and allow to cool. Skim off excess fat, transfer to a food processor, and pulse until smooth. If the mixture seems dry, add a tablespoon of wine or 1 or 2 tablespoons of tomatoes. Taste and adjust seasoning.
• Cut sheets of pasta into 4-inch squares. Place 1 tablespoon beef filling into the center of each square. Wet edges of pasta with warm water, and bring two opposite corners of each square together to form a triangle. Press edges to seal. Put finished ravioli on a cookie sheet, cover with plastic and place in freezer until needed.
• Bring a pot of salted water to a boil. Heat butter in a large sauté pan until it browns but does not burn. Add about half the chicken livers Toscani and sauté for 1 minute. Add 3 tablespoons of the salted water to loosen the sauce. Reduce heat to low and keep warm.
• Add the ravioli to the boiling water and cook until they float to the surface, about 3 minutes. Using a slotted spoon, transfer ravioli to pan of chicken liver sauce. Add parsley and 1/4 cup grated pecorino. Toss lightly. Divide ravioli on four warm plates. Spoon extra sauce over each serving and top with cheese. Serve immediately.

SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)

Steps:

• In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
• In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
• Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
• In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
• Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.