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Buttered Noodles

  Serve with Nanny Flay's Sauerbraten with Braised Cabbage and Noodles. 
Recipe courtesy Bobby Flay, 2001 Foodtv.com

 Squash Filled Fritters

Squash Filled Hats

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large mixing bowl, mix the squash, eggs, cheese and nutmeg together until smooth and homogenous. Season with salt and pepper and set aside.

Cut the pasta sheets into 3-inch squares. Place 1 teaspoon squash filling in the center of each, fold to form triangles, pressing firmly around all edges. Take 2 further corners and bring together and press firmly to form little “hats.” Place capellaci in boiling water and lower heat to high simmer. Cook until tender, about 2 to 3 minutes.

Melt butter in a 12 to 14-inch saute pan and add sage. Carefully drain the pasta and place in the pan with the butter. Warm gently 1 minute and serve. Sprinkle with the remaining cheese and grate amaretti over using a cheese grater.

Basic Pasta Dough

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to

retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

Yield: 4 servings

 Rabbit Sausage with Vinegar

2 pounds fresh rabbit legs, cut from the bone and run through the largest holes of butcher’s grinder
1/2 pound pancetta, run through the same grinder
1 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1/4 cup dry white wine
Sheep casings, 4 feet, equaling about 1/4 pound
2 tablespoons extra-virgin olive oil
1/4 cup butter
6 white onions, peeled and sliced lengthwise into 1/4-inch thick pieces
6 tablespoons commercial balsamic vinegar
1 tablespoon tomato paste
Salt and pepper, to taste

In a mixing bowl, stir together the rabbit and pancetta with your hands until well mixed. Add pepper, salt and white wine and mix until well blended, again with your hands. You must move quickly here or your body temperature could change the texture of the fat.

Set up the sausage stuffer and place the casing over the funnel feeder. If you do not have a sausage stuffer, form the sausage into 1/4-pound logs by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 10 to 12 sausages. Prick them all over with a needle and set aside in a cool place until ready to cook. In a Dutch oven, combine the olive oil and butter and cook over medium heat 1 minute. Add the onion slices, reduce the heat to low and cook, covered, until onions are very soft and browned, or caramelized.

Stir in the balsamic vinegar and tomato paste and cook 5 minutes over low heat. Grill the sausages until just cooked through, about 6 minutes to the side. Remove them and place in the pot with the onion mixture. Simmer, covered, for 10 minutes and serve immediately.

Prep Time: 10 minutes
Cook Time: 30 minutes
 

 Pasta with Lentil and Mushroom Sauce

Meanwhile cook pasta until al dente.  Drain Toss with spinach  and Parmesan Cheese.  Add Tomato sauce and mix.