Italian Cuisine

Conchiglie with Tomato & Basil

3 lbs ripe vine tomatoes
16-18 cloves garlic, finely sliced
1/2 cup red onion, chopped
1/3 cup extra virgin olive oil
4 tablespoon unsalted butter
Salt to taste
Black pepper to taste
1/2 cups fresh basil, coarse chopped + leaves for garnish
1/2 cup shredded mozzarella cheese
1 lb medium-size shell pasta
Imported Parmigiano Reggiano cheese to sprinkle

Heat olive oil and butter in a skillet. Add sliced garlic and onions. Saute over low heat until onions and garlic turn a light golden brown. Add diced tomatoes and cook together with garlic and onions for 5 minutes. Season with salt and pepper to taste. Add chopped basil and stir.

Cook pasta according to package directions and drain. Serve pasta in a soup plate or bowl and top with tomato mixture and freshly grated Parmigiano Reggiano cheese. Garnish with fresh basil leaves and shredded mozzarella. Makes 8 servings

Shrimp Caprese

Marinated Tomatoes:
3 lbs Roma tomatoes, cored* and cut into 1” pieces
30 medium fresh basil leaves, stems removed and cut into 1” pieces
1/4 cup extra-virgin olive oil
3 tablespoon garlic, minced
2 teaspoons Italian seasoning
Salt to taste

4 tablespoon butter
1 cup white wine
3 cups heavy cream
2 cups Parmesan cheese, grated
2 lbs capellini (angel hair) pasta, cooked according to package directions
3 cups mozzarella cheese, shredded
3 lbs 26/30 or 21/25 shrimp, peeled and de-veined

Preheat broiler. Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to serving platter and top with mozzarella cheese.

Grill or saute shrimp until internal temperature reaches 150° and set aside. Place serving platter in broiler for 2-3 minutes, or until cheese has melted. Top pasta with cooked shrimp and serve. Makes 8 servings

Cheese Ravioli with Fresh Vegetables

2 lbs mini round cheese ravioli, cooked according to package directions
1/2 cup extra virgin olive oil
2 cloves fresh garlic, chopped
4 7-oz jars roasted red peppers, sliced in strips
2 whole, medium fresh zucchini, sliced in half moons
1 cup black olives, sliced
2 cups chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly cracked pepper to taste

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli. Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley. Makes 8 servings

Calabrian Style Pork Ribs

2 cups canned, chopped tomatoes (or tomato puree)
3 tablespoons chopped fresh basil
1/2 cup mushrooms preserved in oil, finely chopped
1/2 cup artichokes preserved in oil, finely chopped
1/2 cup mixed hot vegetable antipasto, finely chopped (optional)
2 slabs lean pork ribs
Salt & Pepper

Preheat the oven to 300 degrees. Season the ribs both sides with salt and pepper. Place the ribs in a baking pan and bake for one hour. Mix together the chopped vegetables with the tomatoes and basil and pour the sauce over top of the ribs.

Cover, and bake for another hour at 300 degrees. Uncover, reduce the heat to 250 degrees. and cook another hour, turning the ribs over once during this time, and basting them with the sauce. If the sauce gets too thick while cooking, add 1/2 cup of water and mix this into the sauce. Serve the ribs in pieces, with the sauce spooned on top. Serves 4

Pork Tenderloin In Garlic Sauce

1 1/2 pound pork tenderloin
1 to 2 tablespoons cracked black peppercorns
Salt
3/4 cup dry marsala wine
6 to 7 large garlic cloves
1/2 cups whole milk
1 tablespoon olive oil
1 tablespoon butter

Press the cracked pepper onto all sides of the tenderloin. Wrap in plastic wrap, and refrigerate.

To make the garlic sauce, put the whole garlic cloves into a small saucepan with 1 cup of milk. Bring to a boil, and reduce the heat to a simmer. Cook for an additional 30 minutes or so, or until the garlic is very soft. If your milk evaporates too much as the garlic cooks, add a little additional milk as needed. Season with salt, and remove from the heat. Using a whisk or blender, blend the garlic and milk together. Return to the heat, and continue simmering until it is thickened.

Cut the pork into 6 pieces or medalions. Add the olive oil to a frying pan, and cook the pork over high heat, until it is cooked with just a hint of pink remaining inside. Salt and set aside in a warmed platter. Add the Marsala wine to the pan drippings and cook until it has reduced by more than half and has become thickened. Add the garlic sauce to the frying pan and mix well creating a blended thick sauce. Add the tablespoon of butter to this mixture, and blend well. Serve the pork medallions on a platter with the sauce spooned on top.

Serve the medalions on individual plates, with a generous spoonful of the garlic sauce on top. Serves 6

Chicken Parmesan

Sauce:
1 28 ounce can imported diced italian tomatoes
2 cloves garlic, finely minced
2 tablespoons extra virgin olive oil
Salt & pepper to taste
3 tablespoons finely chopped basil
Dash of red pepper flakes (optional)

Veal:
4 Chicken Breasts
1 Cup Flour
Salt & Pepper
1 egg
2 tablespoons milk
2 cups bread crumbs
2 tablespoons butter
2 tablespoons olive oil
4 thin slices mozzarella cheese
3/4 cup grated parmesan cheese

Heat the oil in a heavy saucepan over medium heat, and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium low.

Season with salt and pepper, and red pepper flakes if you are using them, and add the basil. Cook for another minute of two and remove from the heat.

Season the flour with salt and pepper, and place in a plastic bag. Pound the chicken breasts until they are 1/2 inch thick. Place each breast into the bag with the flour, and shake until it is well coated. Beat the egg with the milk in a bowl. In a second bowl place the bread crumbs. Dip each chicken breast first into the egg mixture, and then into the crumbs.

Preheat oven to 375 degrees. In a frying pan, heat the butter with the olive oil. Once the butter mixture is sizzling, fry the breasts until golden on each side. Place the chicken breasts side by side in a baking dish. Spoon some of the prepared sauce over the cutlets, and then lay a slice of mzzarella cheese on each. Finally, sprinkle with the Parmesan cheese. Bake for 15 minutes until bubbly and lightly browned. Serve immediately. Serves 4 to 6

Chicken Piccata

4 boneless, skinless chicken breasts
1/2 cup flour
Salt & Pepper
3 tablespoons olive oil
2 tablespoons butter

Sauce:
1/2 cup white wine
1/4 cup lemon juice
1/4 cup chicken broth
3 tablespoons butter
4 tablespoons capers
5 tablespoons chopped fresh parsley
Salt & Pepper

Season the flour with salt and pepper, and slice the chicken breasts into 3 to 4 slices, using a sharp knife and cutting diagonally to create thin slices of meat. Dredge the chicken slices in the seasoned flour. Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches. Cook for 2 to 3 minutes on each side over medium heat, until the chicken is lightly browned and cooked through. Keep the chicken warm while you prepare the sauce.

Pour off all but 2 tablespoons of the pan juices. Add the wine to the pan and cook over high heat until reduced by half. Add the lemon juice and chicken broth to the pan and bring to a boil. Add the butter and using a whisk blend it into the sauce. Stir in the capers and parsley and season with salt and pepper. Return all of the cooked chicken to the frying pan, and heat in the sauce. Serve hot. Serves 4

Osso Buco

6 crosscut veal shanks (2 inch thick)
1/2 cup all-purpose flour
Salt & Pepper
1/2 cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
3 stalks of celery, finely chopped
2 cloves of garlic, minced
2 carrots, finely chopped
1/2 bottle dry white wine
1 cup chopped tomatoes

Topping:
Finely grated zest of 2 lemons
1 clove garlic finely minced
4 tablespoons fresh, chopped parsley

Preheat the oven to 325 degrees. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides. Remove to a separate plate and pour off any fat.

Add the remaining butter, and the vegetables. Sauté the vegetables until tender. Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce. Add the tomatoes and mix well. Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours.

Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top. Sprinkle with the gremolata topping and serve with Risotto Milanese alongside. Serves 6

Risotto Milanese

6 cups chicken broth, heated
6 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cups arborio rice
1/2 cup dry white wine
1 teaspoon of saffron threads soaked in a little stock
1/2 cup grated parmesan cheese

Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and stir continually over medium heat until it is absorbed.

Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.

About 5 minutes before completion, add the saffron. Remove from the heat, add the remaining butter and the parmesan cheese. Serve, offering additional cheese if desired. Serves 4 to 6

Porcini Dusted Sea Scallops With Tomato Relish

12 large sea scallops
2 tablespoons dried porcini powder
4 tablespoons unsalted butter
Salt & Pepper To Taste

Relish:
6 ripe, plum tomatoes
1 clove garlic, peeled and minced
1 tablespoons olive oil
salt & pepper
1/2 teaspoon chopped, fresh thyme

Cut the tomatoes in half, cutting away the core end. Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp. Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside.

Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides. Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown. Add the scallops, and cook on medium high heat for about 3 minutes on each side. The scallops should have a light, crisp outer crust, but remain tender inside. Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.

Note: If you cannot find dried porcini powder, then simply grind your own by placing dried porcini mushrooms in a blender or food processor and pulsing until finely ground. Serves 4

Roasted Whitefish With Vegetables

2 pounds of firm white fish fillets
4 small baking potatoes
8-10 ripe plum tomatoes
1/2 cup tasty black olives
2 tablespoons capers
2 tablespoons olive oil
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
1/2 cup fresh chopped parsley
Salt And Pepper

Preheat oven to 400 degrees. Begin by chopping the potatoes into one half to three quarter inch dice and placing them into a baking dish large enough to later lay the fish fillets side by side. Add one tablespoon of the oil, half the rosemary and mix well to coat. Add salt and pepper to taste. Bake the potatoes for about 15 minutes or until they begin to brown and are almost cooked through.

While the potatoes cook, core and chop the tomatoes into coarse pieces, slice the artichokes thinly, and slice the olives if you have chosen pitted ones. Once the potatoes are ready, remove them and set aside. In the baking dish, first lay side by side the fish fillets, and then layer on top of them, the potatoes, tomatoes, artichokes, olives and finally the capers. Sprinkle with the rest of the rosemary and the thyme, and season with salt and pepper. Drizzle with the remaining olive oil, cover the dish with a lid or aluminum foil, and return the dish to the oven.

Bake for about 25-30 minutes more, or until the fish flakes easily with a fork, and the vegetables seem tender. Be careful not to overcook, as the fish should remain moist. Occasionally during the cooking period baste the top with the juices that will accumulate, without disturbing the fish. Divide each portion of fish onto a plate with a helping of the vegetables on top, and a drizzle of the pan juices. Sprinkle with the fresh chopped parsley and serve. Serves 4 to 6

Meatballs With Sage And Marsala

1 1/2 pounds ground veal
1/4 cup soft bread crumbs moistened with milk
3 tablespoons grated parmesan cheese
10 fresh sage leaves
3 tablespoons of butter
Salt & Pepper
3/4 cup dry marsala wine
1/2 cup chicken broth
1/3 cup heavy cream

Mix together the veal, bread crumbs, cheese and a dash of salt and pepper. Finely chop half the sage leaves and add these. Form into balls about the size of walnuts, and fry these until golden in the butter. Add the wine and broth, let it cook down until it is reduced by half. Coarsely chop the remaining sage leaves and add these to the sauce.

Season with salt & pepper and add the cream. Cook for a few minutes until the meatballs are cooked through and the sauce has thickened. Serve the meatballs with the sauce spooned over the top, and garnish with fresh sage. Serves 4 to 6

Veal Scallopine with Arugula Salad

4 veal scallopine
1/2 cup all-purpose flour
1 large egg plus 3 tablespoons of milk
1 cup seasoned bread crumbs
2 tablespoons of olive oil
2 tablespoons butter
2 to 3 cups fresh arugula
1 cup ripe cherry tomatoes
1 lemon
2 tablespoons olive oil
Parmesan Cheese Shavings

If the scallopine are not of equal thickness, pound them gently with a meat mallet. Dip the veal pieces in flour, then in the egg beaten with the milk, and finally the breadcrumbs. Place in the refrigerator for an hour to ensure the breadcrumbs adhere well to the meat. In a frying pan large enough to hold the veal pieces, heat the 2 tablespoons oil and butter until sizzling. Cook the scallopine quickly over medium high heat until lightly browned on both sides, about 2 minutes per side. Remove the veal from the heat and allow to cool to room temperature.

Place the veal on a platter and the top with the arugula and the tomatoes cut into half. Squeeze the lemon over the dish, and drizzle the remaining 2 tablesppons olive oil. Season with salt & pepper, and then top with the Parmesan shavings. Serve. Serves 4

Salsa Verde

1 slice italian bread
Red wine vinegar
1 large bunch of fresh parsley
2 medium cloves garlic
1 hard boiled egg
1 cup olive oil
Salt & Pepper to taste

Soak the bread in the vinegar for about 20 minutes. Chop the parsley and garlic together until they are finely chopped. (or pulse together using a food processor) Transfer the parsley mixture to a bowl and add the egg yolk, discarding the white of the egg. Squeeze the bread dry and crumble into the bowl. Adding a little olive oil at a time, whisk the ingredients together until you have created a creamy sauce. Season with salt and pepper, and store in the refrigerator until you are ready to use. Makes 1 Cup

Note: You can vary the taste by adding other ingredients such as capers or anchovies to the basic sauce.

Brown Butter Sauce

8 tablespoons unsalted butter
Dash Of Salt
1/4 cup flat leaf parsley, finely chopped

Melt the butter in a skillet, and cook over medium heat, stirring constantly, until the butter turns light brown. Add the salt and parsley, mix well, and use to top pasta.

Note: This sauce is also good with 1/2 cup toasted pine nuts mixed in. Makes 3/4 cup approximately

Hollandaise Sauce

3 large egg yolks
2 tablespoons fresh lemon juice
pinch of salt
Dash of cayenne pepper
1 1/2 sticks melted butter

Place the yolks, lemon and seasonings in a blender, and pulse to combine. With the motor running, add the melted butter slowly through the top. Once it is thick, remove to a bowl. You may need to use a little water to thin if the mixture is too thick. Makes 1 cup

Piccata Sauce

4 tablespoons butter, room temperature
1-2 tablespoons all-purpose flour
1/2 cup dry white wine
1/3 cup fresh lemon juice
1/3 cup canned low-salt chicken broth
3-4 tablespoons drained capers
1/4 cup chopped fresh parsley
Salt & Pepper

To prepare the sauce, in a small pot, add the wine, broth, and lemon juice. Heat until bubbling. Reduce the heat until simmering, mix the flour into the 4 tablespoons of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly. Once thickened remove from the heat and add the capers and parsley. Season with salt and pepper as needed. Makes about 1 cup

Pesto Sauce

2 cups fresh basil leaves, packed
1/4 cup lightly toasted pine nuts
2 large garlic cloves
1/2 cup grated parmesan or romano cheese
1/2 cup extra virgin olive oil

Place all the ingredients in a food processor except the oil, and pulse. Start to add in the oil slowly, pulsing continuously until you have a smooth paste. Use immediately to top any pasta dish. If you do not plan to use it right away, store in a container with an additional layer of olive oil on top to prevent discoloration. Makes 3/4 cup

Bolognese Sauce

1 Medium Onion, Finely chopped
2 Medium Sized Carrots, Finely Minced
2 Medium Stalks of Celery, Finely Minced
3 oz. Prosciutto or Pancetta, Finely Chopped
6 oz. ground beef
6 oz. ground veal
4 oz. chicken livers, finely chopped
4 tablespoons olive oil
4 tablespoons butter
1 pound canned or fresh prepared tomatoes
1 small can tomato paste
1/2 cup dry white wine
Salt & Pepper
Pinch of nutmeg
Pinch of dried hot peppers
3/4 cup beef broth
1/2 to 3/4 cup heavy cream

Heat the butter and oil in a heavy saucepan over medium heat. Add the chopped vegetables and sauté until softened. Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom. Add the wine to the pot and let evaporate, stirring up the browned bits.

Add the tomatoes, tomato paste, and seasonings, and simmer for around 30 minutes. Add 1/2 of the broth. Cover and simmer another 60 minutes, adding additional broth if the sauce becomes too thick. Taste the sauce and add additional seasoning if needed. Add enough cream to just lighten the color in the last 5 minutes of cooking. Remove from heat. Makes 4 cups

Panzanella

8 oz. stale italian bread cut into cubes
3 medium ripe tomatoes, chopped
4 scallions, chopped
Small cucumber
1 small bunch of fresh parsley or basil
10 pitted black olives, chopped
2 teaspoons capers
3 tablespoons red wine vinegar
3 cloves of garlic, chopped
1/3-cup olive oil

Break the bread into pieces, and soak briefly in water until moistened. Carefully squeeze dry. Place the bread in a bowl and add the remaining ingredients. Mix well.

Note: There are many variations to this salad, so experiment on your own. Anchovies are often added, as are red peppers. You could also add 1 can of drained oil packed tuna to make this recipe into a complete lunch. Serves 4 to 6

Beef Rolls In Red Wine Tomato Sauce

1 1/2 pounds top sirloin, cut into 12 small thin slices
2 cloves garlic, finely minced
2 tablespoons fresh rosemary
6 thin slices of prosciutto, cut in half
1/4 cup grated parmesan cheese
1/3 cup olive oil
1 cup dry red wine
1 carrot, finely chopped
1/2 onion, finely chopped
1 celery stalk, finely chopped
2 cups chopped canned tomatoes
Salt & Pepper
1/4 cup chopped fresh parsley

Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.

Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.

Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice. Serves 6

Venetian Liver And Onions

4 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
4 red onions, very thinly sliced
Salt
1 pound calves liver, thinly sliced
2 eggs
1 1/2 cups breadcrumbs

To Serve:
Aged balsamic vinegar

Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame. Add the onions and cook them over low heat until they are very soft and light golden brown.

Salt the onions and remove them to a warm platter. Beat the eggs and dip each slice of liver first into the eggs, and then into the breadcrumbs. Add the liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. Serve the liver with onions piled on top with a side serving of soft polenta or garlic mashed potatoes. Drizzle a little aged balsamic vinegar over the liver. Serves 4

Tuna And White Bean Salad

4 cups cooked cannellini beans
2 (6 oz.) cans oil packed tuna
1 small onion, sliced very thin
2 stalks celery, chopped
1/2 cup pitted and sliced black olives

Dressing:
Juice of 2 medium lemons
1/2 cup olive oil
Salt and pepper
1/4 cup fresh parsley, chopped

Mix together the dressing ingredients. Place the beans, onion, celery and olives in a bowl. Drain the tuna, and lightly crumble it into the bowl with the beans. Pour the dressing over the beans mixture and toss, being careful not to break up the tuna too much. Place on individual plates and serve.

Buy loose dried beans from a busy market with a steady turnover. If buying packaged beans check for the expiry date, and don't buy any that have expired. Once home, transfer beans to a glass jar with a couple of chile peppers in it which will help prevent bug invasion.

If you need the beans the same day and don't have the time to soak them overnight, try the quick soak method. To do this, place the beans in a pot with four times the amount of cold water. Bring the water to a boil, reduce the heat and simmer for 10 minutes. Next remove the beans from the heat, and cover. Let sit 1 hour. Serves 4-6

Tagliata

Traditionally this steak is always served rare, but if desired you could cook it a little more. It should be meltingly tender though to contrast sharply with the crisp, peppery lettuce.

4 medium sized good quality steaks at least 1 1/2 inch thick- t-bone, or new york strip
3 tablespoons olive oil
2 bunches fresh arugula, washed and dried
Coarsely ground pepper
Coarsely ground sea salt

Lightly rub the steak with the oil, and sprinkle with pepper. Grill over an open grill for about 4 minutes on each side. Your steak should be rare inside. Trim the fat, and carve the steak into 1/4 inch slices. Serve on a bed of arugula, drizzle with a little more olive oil, and sprinkle with sea salt. Serve. Serves 4

Stracotto

1 (2 to 3) pound roast of beef (eye of the round is a good choice)
2 stalks of celery, chopped
1 medium onion, chopped
2 large carrots, chopped
3 cloves of garlic, minced
3/4 cup dried porcini mushrooms
3 tablespoons olive oil
Salt & Pepper
1/2 cup chopped, fresh parsley
1 (28 ounce) can top quality italian chopped tomatoes
1/2 bottle of chiant wine

Season the meat well with salt and pepper. Heat 2 tablespoons of the olive oil in a heavy skillet, and brown the meat well on all sides. Remove it and keep warm. Add the onion, garlic, carrot, and celery to the pan and saut+ until tender, and starting to brown. Put the dried mushrooms into a bowl, and add 1 cup of hot water. Let sit for 15 minutes. Drain, reserving the mushroom water, and chop finely.

Add the mushrooms into the pot with the other vegetables along with the canned tomatoes. Strain the mushroom water, and add 1/2 cup to the tomato mixture. Season with salt and pepper. Bring to a boil, and return the roast to the pot. Add enough of the red wine so the roast is about 3/4 covered, and reduce the heat to low.

Cover, and cook on low heat for 3 hours, turning the roast and stirring the contents of the pot every 30 minutes, and adding additional wine as needed if the sauce reduces too much. If you prefer cooking the roast in the oven, place the ovenproof pot with the roast and sauce in an oven preheated to 300 degrees. Cook for 3 hours.

Once the roast is done, remove it to a cutting board and cover with aluminum foil. Turn the heat up on the sauce, and cook it until it has thickened. Add the fresh, chopped parsley, and stir. Cut the roast into thin slices, and serve with a scoop of sauce on top. Serves 6