Nitkos False Pasticada Recipes

NITKO'S FALSE "PASTICADA"

Steps:

• Cut beef into very small cubes, approximately 1cm in diameter.
• Finely mince onion and garlic.
• Cut the carrots into very, very small cubes.
• Sauté the onion in olive oil.
• When onions become yellowish, add beef and carrots.
• Sauté until meat loses liquid; add garlic and wine.
• Make stronger heat.
• Before adding plums, cut them into thin strips. If you don't have plums, you may add raisins.
• When alcohol evaporates, add tomato and all spices: salt, pepper, nutmeg, cloves, thyme, marjoram, bay leaf and plums.
• Add some more water and cook about 40 minutes on low heat.
• It may be too sour (if the tomato is not from your garden) so you may add some sugar (depends on your taste).
• The sauce must reduce to almost half.
• Sprinkle with chopped parsley leaves at the end.
• It is best to serve with potato gnocchi sprinkled with grated Parmesan, but you may use any kind of pasta or rice.

DALMATIAN POT ROAST "PASTICADA"

Steps:

• In a large pot or crock pot/slow cooker, marinate the beef, in one piece, overnight (or up to two days, depending on your tastes!) in 1 bottle of red wine. Add onions and rosemary.
• Remove the beef, and every inch cut a small hole and insert one or two of the garlic "sticks", around the whole piece of beef. Save the marinade and put on the stove on medium heat. This will now be made into your sauce.
• Brown the beef on all sides in a pan with your olive oil, on medium-high heat.
• While browning the beef add the can of tomato paste to the marinade and mix well. As the marinade starts to boil, return the beef to the sauce and add the carrots. Boil for 15 minutes, stirring often.
• Lower the heat to a simmer and add the remaining ingredients. Slow cook until the meat softens, about 3 hours. Stir occaisionally and add water as needed or if needed, to keep the meat covered and moist.
• When the meat is very tender and the sauce has thickened, your pasticada is ready! Serve in slices, topped with the sauce, with gnocchi or mashed potatoes. Enjoy!

NICK STELLINO'S NO-COOK PIZZA SAUCE

Steps:

• Place all ingredients in food processor and pulse 10 times.

NICOISE SALAD

Steps:

• In a large pot of boiling salted water, cook green beans until bright green and tender, 3 minutes. Drain and rinse under cool water. In a small bowl, whisk together mustard, vinegar, shallot, and oil and season with salt and pepper. In a medium bowl, combine tuna with half the vinaigrette and stir gently to combine.
• Divide lettuce among 4 bowls. Top with tuna mixture, green beans, eggs, tomatoes, and olives; season with salt and pepper and drizzle with remaining dressing. Serve immediately.

PASTA NICOISE

Steps:

• In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs and run under cold water. Peel eggs when cool enough to handle.
• Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.