Meat and Pear Open Ravioli

tweaks: You could certainly play with the combination of meats used here, but I'd suggest making the dish as written first.

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

• 3 tablespoons butter
• 2 ounces (60g) pancetta or bacon, diced
• 1 sweet sausage
• 4 ounces (115 g) roast beef, thinly sliced then cut into strips
• 1 large pear, thinly sliced with peel left on
• 2 tablespoons golden raisins
• 3 to 4 small fresh sage leaves
• 1 garlic clove, minced
• 1 pound (455 g) calamarata or other tube pasta, preferably Garofalo
• Zest of 1/2 lemon
• Grana padano or other aged cheese
• Ground cinnamon
• Freshly ground nutmeg
• Minced fresh parsley
• Salt and freshly ground pepper
• 2 to 3 amaretti cookies, crushed, optional

Procedures

1. In a large skillet over medium high heat, add the pancetta and cook until crisp, about 5 minutes. Remove the sausage from the casing and crumble it into the pan; cook until browned. Add the beef, pear, raisins, garlic and sage. Cook the mixture until the pears are soft.
   
2. Meanwhile, cook the pasta in salted water until it is almost al dente. Drain and toss into the sauce along with a few tablespoons of the cooking liquid. Stir well and cook, adding more cooking liquid, if needed, until the pasta is al dente. Stir in the zest and season with grated cheese, cinnamon, nutmeg, and parsley to taste. Season with salt and pepper and serve the pasta topped with a sprinkling of amaretti crumbs.

Cevapi (Southeastern European Meat and Onion Sausages)

Special equipment

Grill

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 3/4 pound ground beef
• 3/4 pound ground lamb
• 3 tablespoons finely grated onion
• 1 tablespoon freshly minced garlic (about 3 medium cloves)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons Kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 3/4 teaspoon baking soda
•  
• Type of fire: Direct
• Grill heat: medium-high

Procedures

1. In a medium bowl, mix together beef, lamb, onion, garlic, paprika, salt, pepper, and baking soda by hand until thoroughly combined.
   
2. Form meat mixture into finger-length sausages 3/4-inch in diameter.
   
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill sausages over medium-high direct heat until well browned on all sides and just cooked through, about 8 minutes total. Remove to a serving tray or plates, let rest for 5 minutes, then serve immediately.

Spaghetti and Parmesan Chicken Meatballs

Ingredients

serves serves 4 to 6, active time 1 hour, total time 1 hour

• 2 tablespoon homemade or store-bought low sodium chicken broth (or water)
• 2 teaspoons powdered gelatin, optional (see note above)
• 3 slices white bread (about 3 ounces), untrimmed, grated (see note above)
• 5 tablespoons milk
• 1 1/2 ounces Parmesan cheese, grated, plus extra for garnish
• 1 large egg
• 1/4 cup minced fresh parsley leaves
• 1 cup loosely packed basil leaves, roughly chopped, divided
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil, divided
• 4 medium cloves garlic, grated (about 4 teaspoons), divided
• 1/2 teaspoon red pepper flakes, divided
• 1 pound ground chicken
• 1 medium onion, minced (about 1 cup)
• 3 (14-ounce) cans crushed tomatoes
• 1 pound spaghetti

Procedures

1. Pour chicken broth into a small bowl and sprinkle gelatin over the top. Let sit at least 5 minutes to soften. Place bread in a large bowl and moisten with milk. Stir in cheese, egg, parsley, half of the basil, 1 teaspoon salt, 1 tablespoon oil, 1 clove garlic, and 1/4 teaspoon red pepper flakes until combined.
   
2. Heat gelatin mixture in microwave or in a small saucepan until melted and stir into bread mixture. Add chicken and gently mix with hands until just combined. Chill 10 minutes and then, using wet hands or a 1/4-cup ice cream scoop, form into 12 balls.
   
3. Heat remaining 3 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and 1 teaspoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Add garlic cook until fragrant, about 30 seconds. Add remaining 1/4 teaspoon red pepper flakes, 1/4 teaspoon ground black pepper, and tomatoes (with juice). Bring to simmer and cook 10 minutes to let flavors meld. Season to taste.
   
4. Carefully nestle meatballs into the sauce and cover. Simmer until meatballs are just cooked through (160°F), about 10 minutes. Sprinkle in remaining chopped basil. Keep warm.
   
5. Heat 3 quarts of salted water in stock pot over high heat. Add pasta. Cook, stirring occasionally, until pasta is al dente (usually about 1 minute less than recommended cooking time on box). Reserve 1 cup pasta water and drain pasta. Return pasta to pot and toss with 1 cup sauce, adding pasta water if necessary to loosen. Serve, topping with meatballs, more sauce, and Parmesan cheese.