Dinner is Served

When I first saw Carbonara being made, it was with spaghetti and this usually the case in restaurants but my husband prefers it with rigatoni so we compromise and switch from spaghetti to rigatoni. I think Mario Batali was on Martha Stewart’s show and making this pasta when I had flashbacks on my mom eating raw eggs fresh from the chicken, yuck! I stayed away for about 3 years, and then gave in.

For 2 people and a 10 pound dog, you will need:

1/3 to 1/2 a pound of pasta or 300-400 grams
½ C. diced pancetta or not too smoky bacon
2 whole eggs + 1 yolk-at room temp. and lightly beaten
1/3 to ½ a cup of grated Parmigiano and more for sprinkling
S + P-to taste

1. Start pasta water, add your favorite pasta and cook until al dente.
2. Brown and crisp the pancetta/bacon until all the fat has been rendered and it golden and crisp. Set aside.
3. In large bowl, add the eggs, hot cooked pasta and toss to coat thoroughly, then add the pancetta and cheese.
4. If your pasta is a bit dry you can add a bit of the oil from the pancetta or a bit of olive oil. The consistency of the pasta should be creamy but in no way soupy.

For the Carpaccio:

This is a great starter; it is simple and very quick. The portions really depend on the appetites of those who come to the table.

Slice some fresh veal or beef into the thinnest possible slices you can manage. Arrange in a thin layer on a large plate. Sprinkle with salt, pepper, juice of ½ to 1 lemon, capers, freshly shaved Parmigiano cheese, drizzle with good olive oil and serve.

For the Veal Involtini

The tomato sauce is a simple one:

1. Sauté 3 T. finely diced onion in olive oil, add 1 pressed garlic clove, 1 bay leaf and a bit of thyme. Sauté until fragrant, add 1 15 oz. can of chopped tomatoes and let simmer for 10 minutes.

The veal needs to be sliced very thinly but not paper thin by you or your friendly neighborhood butcher.

To begin you will need:

5-6 slices of veal or beef
4 T pine nuts
2 garlic cloves
Handful of parsley, about 1/3 of a cup, stems removed, leaves only
¾ C. rough bread crumbs
1/3 C. Parmigiano cheese
Salt and Pepper to taste
Kitchen twine or toothpicks

1. In a food processor or by hand, chop the garlic, parsley and pine nuts roughly, add the bread crumbs and pulse until combined then add the cheese. Taste the stuffing and adjust with salt and pepper.
2. Dry the veal and season both sides with salt and pepper, now comes the tricky part. Spoon a bit of the stuffing onto one side of the veal; slowly roll up the veal slice. With stuffing that is too finely ground, this is difficult. Use your pinky fingers to prevent the stuffing from falling out. When the roll is complete, tie with string or impale with toothpicks to prevent unraveling.
3. Heat up a bit of oil and grill the veal rolls on moderately high heat, sear away until nice and brown on all sides. They will be medium rare.
4. If you make your rolls with toothpicks you may not be able to sear on all sides and may want to finish your rolls in a preheated 375 F oven for 5-7 minutes.
5. After they are cooked, let them rest for a few minutes, untie and cut them on a diagonal bias. Spoon a bit of tomato sauce on to your serving plate, lay the cut rolls in the sauce and serve immediately.
Dinner e' pronto!