My Kitchen My Way – Turkey Bolognese

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You cringe when you fall upon a recipe that requires a pot, tool or machine you don’t have.

I had dropped many hints for my husband to buy me a food processor and one Christmas my kitchen dreams became reality. The ironic thing is since he’s bought it for me I’ve only used it a handful of times.

One dish I’ve never made before, funny enough growing up with an Italian father in the kitchen is pasta Bolognese. Now I’m not sure what they did in the past when food processors didn’t exist but as long as I can recall my dad always minced his veggies in some type of machine.

Here was my opportunity to bring out my food processor!

The batch I made uses ground turkey instead of beef and we hold the onions here.

This sauce is flavorful, textural and quintessential Italian.

Turkey Bolognese – Make allot – Eat some and freeze some for a rainy day!

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*Special Equipment*

Food Processor

*Ingredients*

Ground Turkey Meat

1 Can Crushed Tomatoes

1 Can Tomato Paste

(3) Raw Carrots Stems – Chopped

(2) Raw Celery Stems – Chopped

(3) Garlic Cloves – Peeled

A Handful Leaves of Basil – Chopped

2 Dried Bay Leaves

Dried Oregano – Sprinkle

Hot Pepper Flakes – Sprinkle

1 Cup Red Wine

1pd Dry Pasta

Grated Parmesan Cheese

Extra Virgin Olive Oil

In the food processor – finely mince the carrots, celery and garlic. You can also add in a shallot or any type of onion, but again we prefer no onions.

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Once processed set the mixture aside.

Heat one tablespoon of EVOO in a large sauce pan, brown the turkey meat.

Once  the meat is almost cooked add the processed vegetables to the pan and add the bay leaves, continue to cook through while mixing.

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Next add the can of crushed tomatoes, the tomato paste, the cup of wine, the oregano and hot pepper flakes combine all.

Drizzle one tablespoon of EVOO, throw in the basil and stir.

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Cover the pan and simmer the sauce on medium to low heat and let cook for about half a hour.

Once half and hour or so passes – start to boil the water for the pasta.

You can keep the sauce on very low or turn off and cover to keep warm.

Boil your favorite type of dry pasta– once cooked drain the pasta.

Add the cooked pasta to the sauce pan.

Plate the dish, top with grated parmesan and enjoy!

© Cookery for Two – 2015 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

 

Recipe Real Life – Pork Cutlet Sandwiches

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We love Parmesan sandwiches but sometimes they can be overkill with too much sauce and cheese. This version is a bit toned down and I used pork instead of chicken.  The lemon dressed arugula adds another level of texture and flavor to the sandwich and ties everything together for a fresh take on the classic Parmesan sandwich – This is a Recipe Real Life re-do!

*** Makes 2 Sandwiches ***

(Ingredients for Cutlets)

(2) Pork Cutlets / Italian Breadcrumbs / Grated Parmesan / 2 Eggs / Flour / Salt / Black Pepper / Garlic Powder / Frying Oil

(Ingredients for Building Sandwich)

(2) Portuguese Rolls / Marinara Sauce / Arugula / Fresh Mozzarella Ball / Garlic Powder / Olive Oil / Lemon / Grated Parmesan / Butter

To Note: I used some defrosted sauce I already had stored in the freezer. The sauce needed for the sandwiches is so minimal that I’d suggest using leftover sauce from another night of cooking or your favorite jarred store bought sauce.

1st Breading your Cutlets

  • Prep your space with three containers – one holding the flour, another holding the eggs and the last holding the breadcrumbs.

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To Note: I like to season the scrambled eggs with pepper and the breadcrumbs with garlic powder and grated Parmesan.

  • Trim the cutlets of any fat and pound them out under plastic wrap to get them nice and thin. You can use a mallet or even a rolling pin to do so.
  • Season the cutlets with salt, pepper and garlic powder.

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  • Dredge each cutlet into the flour, then into the egg, then into the breadcrumbs and set aside until all the cutlets are done.
  • In a frying pan set up the frying oil – set on medium heat.
  • While the oil is heating up prep the arugula leaves and mozzarella slices.
  • Slice the mozzarella into ¼” slices and place in fridge.
  • In a separate bowl take six cups of arugula leaves and toss them with a tablespoon of olive oil and the juice of one lemon. Place in fridge.

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  • Fry up each cutlet till a nice deep brown crust is formed. Periodically flipping them so they get an even fry.

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2nd Put Together the Bread & Sauce

  • Slices open the rolls.
  • In a microwave safe container melt 1 Tablespoon of butter.
  • Once melted combine with 1 Tablespoon of Olive Oil, 2 Teaspoons of Garlic Powder, 2 Teaspoons of Grated Parmesan and 1 Teaspoon of Oregano.
  • Spread the mixture on each of the four pieces of bread.
  • Place in oven to toast.
  • While bread is toasting warm up the sauce in a sauce pan. Season or drizzle some EVOO if needed into the sauce.
  • Once bread is toasted it’s time to put the sandwich together.

3rd Putting Together the Sandwich

  • Take the bottom slice of the roll and place on a plate.

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  • Place a bunch of the arugula leaves on the slice.

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  • Then place a cutlet onto the arugula.

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  • Next spoon about two tablespoons of sauce onto the cutlet.

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  • Then place two slices of the mozzarella and close the sandwich with the top portion of the roll.

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  • Cut in half and serve on a plate with a portion of the arugula leaves.
  • You can also pair the sandwiches with some grilled veggies or a tomato and balsamic salad.

Enjoy!

© Cookery for Two – 2015 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.