Wednesday, November 26, 2014

PostHeaderIcon Recipe: November (Cara)

A few people have asked me lately to get some new recipes on the blog. Still after 1000+ (yikes!) post later it still catches me off guard when I realize people actually read the blog. (happy day!)

So let's ease back in with a recipe a month. Jenn can do December. (I have not even told her of my latest plan...surprise Ethel!)

Tuned in to Lidia (nice Italian lady) on Sunday morning. She was making this and it looked warm and yummy so I searched high and low for the recipe. I made it one rainy chilly night this past week. It was good, peasant food (like my mother-in-law likes to call stuff like this). It calls for ground turkey so it may be a good way to use up some leftover Thanksgiving turkey. I used ground chicken as I will be up my eyeballs in turkey this time tomorrow, and didn't want to make turkey anything this past week. Mangia!



                       Sformato di Verdure e Carne
                       Vegetable & Meat Casserole
                          from "Lidia's Commonsense Italian Cooking" by Lidia Matticchio Bastianich
*my two cents :)



Ingredients:
6tablespoons extra-virgin olive oil
2small onions, thinly sliced
1pound zucchini, diced
2teaspoons kosher salt
1 1/2pounds ground turkey
2tablespoons tomato paste (*I finally smarted up and bought it in a tube so I can keep some 'til next time)
1 1/2cups white wine
2fresh bay leaves
1 3/4pounds russet potatoes, peeled and thinly sliced(1/4 inch thick or so)*(I may use white or yukon next time so potatoes aren't as al dente)
8ounces low-moisture mozzarella, shredded
1cup grated Parmigiano-Reggiano *(I used parmesan that's what I had!)
2tablespoons unsalted butter, at room temperature
Directions:
Preheat the oven to 400 degrees.
In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the onions, and cook until slightly softened, about 3 minutes. Add the zucchini and 1 teaspoon of salt. Cook until the zucchini is tender, then remove vegetables to a plate with a slotted spoon. Add 1 tablespoon of the olive oil to the skillet. When the oil is hot, add the ground turkey. Cook and stir the turkey until it is crumbled and browned, about 4 minutes. Then clear a space in the pan and add the tomato paste. Let it toast for a minute,*(I love that "let it toast a minute"!!)then stir it into the turkey. Add the wine and bay leaves, bring to a simmer and cook until the wine is reduced and saucy, about 5 minutes. Stir in the onions and zucchini.
Toss the potato slices with the remaining 2 tablespoons of olive oil and the remaining teaspoon of salt. In a medium bowl, toss together the two cheeses. To assemble, butter a large oval baking dish (4 quart size). Layer the potatoes in the bottom, and sprinkle with a third of the cheese. Layer all of the turkey mixture, then all of the remaining grated cheese. Cover with foil (making sure it doesn't touch the cheese), and bake on the bottom rack until bubbly around the edges, about 20-25 minutes. Uncover, and bake until the top is browned and crusty, about 15 minutes more

*Serve with maybe a salad...everything's in the pot you really don't need much more




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