Mafaldine

Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Blueberries in a beef-braise?
If I didn’t know better, I would probably have rejected that idea too.
But of course, I’ve cooked a similar dish before, so I am familiar with it. The reason blueberries are being used in a beef sauce is that when you need a good amount of sauce with great color and great flavor, but you have only a small amount of beef, you are in a hurry and you have no proper stock at hand and not enough root vegetables – if all that comes together, you need some kind of a solution to give debt of flavor and color to the dish.
Well, here is the solution to the problem – blueberries  will do the trick 🙂
This sauce tastes different from your typical beef sauce, very rich – almost like game sauce, but the flavor is absolutely unique, lovely and delicious 🙂
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Bon Appétit !   Life is Good
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Click here for more  Beef Ribs  on  ChefsOpinion
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Click here for more  Blueberries  on  ChefsOpinion
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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Mafaldine Alla Riccione

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I dedicate  this dish to the city of  Riccione, where I had my first moment of culinary ecstasy.
When I was 16 years old and an cook-apprentice in the  Black Forest  of Germany, I thought life, and particular working life, was too hard for me to handle, so I decided to run away from it.
I hitchhiked through southern Germany to Austria and from there over the  Brenner Pass  in the Dolomiti Alps down to Riccione in Northern Italy in the hopes of finding happiness and love in a life of leisure on the beach (well, I was 16 years of age in an area before the internet – ignorance and naïveté prevailed in 16 year old’s at that time :-).
When I left  Baden Baden  for my adventure I had 26.00 German Marks to my name, most of which I spend the first night on  steins of beer  in the “Englisher Garten”  in Munich. I remember I crossed the border from Austria into Italy with 6.00 DM in my pocket. After breakfast that day, it was four weeks of sleeping under the stars and asking (begging actually) shop owners and restaurant owners for donations to support, in the form of food and drink, my escape from a working life to the bohemian life of my dreams. These were different times altogether. I was a skinny kid without a home, and most people I met had pity and gave me a good meal, most often a sandwich and/or some fruit and soft drinks. Also, everyone offered a free smoke of the good stuff, which made a penny less life on the road so much brighter 🙂
However, I remember when I got to Riccione, on the first day I spend there, the chef in a seaside restaurant handed me a simple plate of pasta with shrimp. This was the first time I saw shrimp of that size and had a dish that was so exotic and wonderful, both in its taste and its looks. To this day I remember the awesomeness I felt by smelling this food, feasting on its looks with my eyes and then devouring it all in a happy flash.
After one month of some happy, some frightening but never boring moments, even skinnier than before I left, but maybe just a bit wiser, I crawled back to my apprenticeship at the Hotel Wiedenfelsen, finished it and became a professional cook, never again to regret my earlier decision to follow this lifelong, tough, underpaid, but in so many other  way’s  rewarding career path of a cook and chef.
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Bon Appetit !  See you in Riccione 🙂
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>riccione, 

Mafaldine Alla Riccione

Mafaldine Alla Riccione

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Mafaldine Alla Riccione

Mafaldine Alla Riccione

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Schwäbischer Sauerbraten Mit Mafaldine Und Schmelze – Braised Beef In Red Wine & Vinegar Sauce



I had  this beef marinated since last sunday, so today the day has finally come : Sauerbraten 🙂
I started cooking this at 10.30 an, so by 1 pm I was finally rewarded with this wonderful dish, which was as good as any beef dish can be.
When I was a child, you could get this in most restaurants in the area where I grew up (Baden Wurttemberg) and you could also find it in many homes as sunday lunch. It is an easy dish to prepare, but boy o boy have I been served some crap labeled “sauerbraten” in a couple of so called “German Restaurants” around the world.
However, today’s sauerbraten was just perfect. Super tender but not falling apart, tart but not sauer and although I usually serve this with Semmelknödel, the Mafaldine with Schmelze were a perfect substitute.

Bon Appetit !   Lasst’s Euch Schmecken !


Schwäbischer Sauerbraten

Schwäbischer Sauerbraten




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Mafaldine, Striploin, Mushrooms & Chilis

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Dinner  for two :
Sauteed strip loin, mafaldine, mushrooms, chilis and grape tomatoes with garlic and scallions.
Simplicity at it’s best 🙂

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Mafaldine, Striploin, Mushrooms & Chilis

Mafaldine, Striploin, Mushrooms & Chilis

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Bon Appetit !   Life is Good !
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” Mafaldine Primavera “

Parmigiano-Reggiano cheese, the true "par...

Parmigiano-Reggiano cheese, the true “parmesan” (Photo credit: Wikipedia)

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Whenever I come across fresh mini veggies I tend to buy them and use them in a simple pasta dish such as this one.
No need for heavy sauce or other distraction from the freshness of the vegetables and the goodness of the pasta.
Pasta, vegetables, butter and / or olive oil, garlic, cheese and herbs all come together to be enjoyed in this simple yet most delicious dish.
Replace vegetables with any fresh vegetables you find at the market or whichever ones you might prefer.

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Mafaldine Primavera:

Ingredients:

Mafaldine,                             cooked al dente, strained, some of the cooking water reserved
Rainbow carrots,                 simmered until done but still crispy
Pearl onions,                         simmered until done but still crispy
Cherry tomatoes,
Butter,                                    can be substituted with 50 or 100% olive oil
Parmigiano reggiano,          grated
Fresh herbs,                          parsley / cilantro / basil / oregano, all or your preference only
Garlic,                                     paste
Salt, pepper,                          to taste

Method:

Cook Mafaldine in boiling water until al dente, strain, reserve some of the water.
Saute garlic, carrots and pearl onions and garlic in butter or olive oil until garlic becomes fragrant but without changing color.
Add pasta, tomatoes, more butter or olive oil, most of your cheese, half of the herbs, some of the pasta water and salt and pepper.
Toss carefully so not to break up the vegetables or Mafaldine.
If consistency is to watery, add more cheese and toss again. If consistency is to heavy, add more of the pasta water.
Plate and sprinkle with more herbs and cheese.

Bon Appetit !   Life is Good !

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