Fiery Fettuccine & Meatballs (with Tomato-Chipotle Sauce)

Prep time: 20 minutes (for the Tomato-Chipotle Sauce)

Prep time: 30 minutes (for the Meatballs)

Serves: 4 to 6

When I lived in the Campania region of Southern Italy, I was my Nonna Annunziata's sous-chef. I was in charge of making meatballs that would be added to the traditional tomato sauce - every Sunday! At age 10, the kitchen was the last place I wanted to hang out in. And, I got so bored with the usual meatballs that I didn't eat any for years.

Thanks to my husband, who is from Mexico, I've learned to combine a few "His-and-Hers" ingredients and invented this recipe. First, I make the "hot" tomato-chipotle sauce (yes, I add those smoky chiles to the tomatoes). Once the sauce is made, I stir some of it into the meatball mixture and "Ay-ay-ay - Che pasta deliziosa!"

Needless to say, the compliments to my Fiery Fettuccine are never-ending.

For the Tomato-Chipotle Sauce:

1 medium yellow or white onion, quartered

2 cloves garlic

1/4 cup extra virgin olive oil

One 32-ounce can Muir Glen Organic Whole Peeled Tomatoes

1 to 2 chipotle chiles in adobo sauce*

Salt & ground black pepper, to taste

Dash freshly grated nutmeg

2 teaspoons granulated sugar

2 bay leaves

1 pound fettuccine (to be cooked later)

1-1/2 teaspoons salt

In a food processor, chop the onion and garlic; set aside.

Pour the oil in a 6-quart sauce pot set on high heat. When oil is hot but not smoking, stir in the onion-garlic mixture and sauté on medium-high heat for 2 minutes until onion is translucent. Remove sauce pot from heat and set aside.

Meanwhile, in a blender, purée the tomatoes with one chipotle chile. Taste and, if more heat is desired, add another chipotle chile; purée.

Return the sauce pot to a hot burner set on medium-high. Stir in the puréed tomato-chiles, salt, black pepper, nutmeg and sugar. Bring the sauce to a boil and add the leaves. Stir the sauce, lower heat and simmer for 15 minutes, stirring occasionally. After 15 minutes, turn off the burner. In a glass or porcelain bowl, set aside 3/4 cup of the tomato-chipotle sauce to cool. Cover remaining sauce in sauce pot and set aside.

For the Meatballs:

1-1/2 pounds ground dark turkey meat

1/2 cup finely chopped yellow or white onion

2 tablespoons finely chopped, fresh oregano

3 tablespoons finely chopoped, fresh, flat-leaf parsley

1 teaspoon salt

Dash ground black pepper

Dash freshly grated nutmeg

1 large egg, slightly beaten

3/4 cup tomato-chipotle sauce (this was set aside earlier, to cool)

In a 6-quart sauce pot set on medium heat, bring 3-1/2 quarts water to boil. Lower heat and keep water at a gentle boil.

Meanwhile, prepare the meatballs - in a large glass or porcelain mixing bowl, combine above ingredients and gently mix with clean hands. Wash and dry hands.

With slightly wet hands, shape meat into 2-inch balls. Set the meatballs on a platter.

Bring the water in pot to a high boil. Gently drop each meatball into pot. Cook or boil the meatballs approximately 8 minutes. Test one meatball by putting it on a plate and cutting it in half. If the inside of the meatball is no longer pink, but gray, it is done. If the meat is still pink, boil the meatballs another 3 to 4 minutes.

With slotted spoon, remove meatballs from boiling water and transfer them to the tomato-chipotle sauce. Bring the sauce with meatballs to a boil and simmer for 5 minutes. Set sauce pot aside.

Cook the Fettuccine:

Meanwhile, fill another 6-quart sauce pot with water and bring to a boil. Add the fettuccine and 1-1/2 teaspoons salt. Cook 8 to 10 minutes or until "al dente" (crunchy-tender). After 8 minutes, taste the pasta. If it is not tender enough, cook for an additional 2 minutes. Taste again to check doneness of pasta. Drain pasta in a colander.

Return the pasta to pot and stir in 2 to 3 ladles of the tomato-chipotle sauce. If more sauce is desired, add 1 to 2 more ladles of sauce to the pasta.

Serve pasta in individual bowls with 1 to 2 meatballs. Ask guests to add grated Pecorino-Romano or Parmigiano Reggiano cheese, if desired.

Wine pairing: Cabernet Sauvignon or Chianti.

*Chipotle chiles in adobo sauce are a canned product and carried in the international foods section of a supermarket or a Latin American specialty store.

Text & Photographs © 2012 Nancy Real

Butternut Squash Risotto

Prep time: 25 to 30 minutes

Serves: 4 to 6 (as a first course)

Serves: 8 to 10 (as an appetizer course)

On Thanksgiving Day, while sipping some "vino" with my guests, we'll make this risotto together. It's so easy - every time a cup of broth is added to the rice, I'll pass the wooden spoon to one of my friends so they can do the stirring, aka "all the hard work".

By adding bits of butternut squash to this “delizioso” risotto, you’ll find a sweet surprise in every spoonful. And with a sprinkling of Parmigiano Reggiano cheese, this first course is to die for. Buon Appetito!

Ingredients:

3 cups freshly diced butternut squash (raw)

1 teaspoon salt

1/4 cup extra virgin olive oil

1/2 cup finely chopped white or yellow onion

1 garlic clove, crushed

1 pound Arborio rice*

5 to 6 cups chicken broth

1 cup dry white wine

0.250 grams saffron powder (not saffron threads)*

2 to 3 tablespoons unsalted butter

Salt & ground black pepper, to taste

2/3 cup grated Parmigiano Reggiano cheese

In a 2 to 3-quart saucepot, combine squash with cold water (add enough water to cover the squash). Bring to a boil. Stir in 1 teaspoon salt and cook 7 to 8 minutes until squash is fork-tender. Drain squash and set aside in a bowl.

Meanwhile, in an 8 to 10-quart stockpot, heat the oil. Add onion and garlic; sauté on medium heat, stirring with a wooden spoon, until onion is translucent.

Stir in the rice and 1 cup of broth. Cook, on medium-high heat, stirring occasionally, about 2 minutes or until broth is absorbed. Repeat.

Stir in the wine and saffron; cook and stir for 2 minutes or until wine is absorbed.

Stir in 1 cup broth; cook and stir for 2 minutes or until broth is absorbed. Repeat broth addition and cooking instructions 5 to 6 more times or until rice is tender-firm (not overcooked).

Stir in the butter, salt and pepper. When butter has been absorbed, add the squash, stirring until warmed through.

Serve immediately in individual bowls. Ask guests to add grated Parmigiano Reggiano cheese (optional).

Suggested white wine pairing: Chilled Chardonnay or Pinot Grigio.

*Arborio rice and Saffron powder can be found in most supermarkets or in specialty foods stores.

Text & Photograph © 2011 Nancy Real

Cuban Black Beans & Rice (Moros y Cristianos or Congri)

Prep time: 35 to 40 for the beans
15 to 20 minutes for the rice
Inactive prep time: Overnight soaking (for the beans)
Serves 4 to 6

The Spanish name for this rice dish is “Moros y Cristianos” – Moors and Christians. The black beans represent the “Moors” and the rice refers to “Christians”. The dish’s name may be inspired by early Cuban settlers’ referral to the Islamic conquest of Spain in both the 8th and 15th centuries. Another version of this dish (rooted in the African Haitian culture and later brought to Cuba) is known as “Congri”, wherein “congo” is the black bean and “riz” is the rice.

Whatever the origin or the name, the light infusion of onion, cumin and oregano elevate this rice dish to that of a refined delicacy. I’ll also share this - once my Cuban friend, Maria Elena, explained the process for making this seemingly difficult dish, it suddenly became quite simple to me.

Ingredients:
1 cup dry, uncooked black beans
6 cups cold water
2 whole bay leaves
½ medium white or brown onion
1 clove garlic, whole
¼ green bell pepper
4 tablespoons extra virgin olive oil
1 cup long grain, uncooked rice
¼ teaspoon dried, crushed oregano
1/8 teaspoon ground cumin
1 to 1½ teaspoon salt

Rinse the beans in cold water and drain. Place them in a 4-quart glass or porcelain bowl with 6 cups cold water. Cover and soak on a countertop or table overnight.

In a 6-quart saucepot, combine the soaked beans (including soaking water) with the bay leaves. Bring to a boil and cook, semi-covered, on low heat 35 to 38 minutes or until beans are tender but not broken or mashed (the beans should simmer or boil gently).

Drain the beans and set them aside in a bowl. Reserve 2 to 2½ cups of the cooking liquid in a small bowl. Add enough cold water to measure 3 cups liquid altogether. Set aside.

In a food processor, finely mince the onion, garlic and ¼ of the bell pepper; set mixture aside.

In a 12-inch, nonstick skillet heat the oil. Stir in the onion mixture and sauté 2 to 3 minutes or until onion mixture is translucent. Add the beans, rice, 2½ cups liquid, oregano, cumin and the lesser amount of salt. Stir once.

Cover and cook on low heat (without stirring) for 15 to 20 minutes. After 15 minutes taste the bean and rice mixture. If it is not fully cooked, sprinkle ¼ cup of the liquid over rice mixture, cover and cook an additional 5 minutes. Taste and adjust salt level, if necessary.

Serve alongside any meat, fish or poultry dish or as part of a vegetarian meal.

Text & Photograph © Nancy Real 2011

Mango Coconut Thai Rice

Prep time: 30 to 40 minutes
Serves: 4 to 6

While lounging under a palm tree at the beach last week, I was suddenly overcome by the memory of a trip to Thailand. In my mind I was comparing the fruitless palms of Santa Monica to those bursting with coconuts on the shores of North Pattaya Beach. One of our meals on the beach had included a side of rice containing coconut and my favorite fruit, mango. Here's the recipe that I recreated upon my return to Los Angeles.

Ingredients:
2 tablespoons vegetable oil
3 green onions, white parts finely sliced (green tips discarded)
1/2 red bell pepper, chopped into 1/4-inch pieces
1 cup Jasmine rice, uncooked
2-1/2 cups coconut water
2 tablespoons shredded sweetened coconut
1/2 teaspoon salt
1/4 to 1/2 teaspoon Garam Masala spice or curry powder
1/4 cup coconut milk combined with 1/4 cup cold water
1/4 cup finely minced fresh cilantro leaves
1/4 cup chopped fresh mango (cut into 1/4-inch pieces)
1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
4 to 6 purple cabbage leaves (for garnish)

In a 12-inch nonstick skillet, heat the oil. Stir-fry the onions, bell pepper and rice on medium-low heat for 2 minutes.

Stir in the coconut water, shredded coconut, salt, Garam Masala or curry powder.

Cover and cook on low heat setting for 12 to 15 minutes or until rice looks dry.

Pour the coconut-water mixture evenly over the rice. Cover and continue cooking on low for an additional 3 to 5 minutes or until rice has absorbed most of the liquid. Uncover and gently stir in the cilantro, mango and red pepper flakes.

Divide rice evenly among cabbage leaves and serve as a side to poultry, seafood or meats.


Note: Garam Masala is an Indian spice blend and can be found in ethnic grocery stores or online.

Text and Photographs © Nancy Real 2010