While in Italy last May I took a cooking class in a small Tuscan town called Creti. It was a beautiful sunny day spent cooking, eating and drinking with the Micheli family on their property, Villa Rosa dei Venti. At the end of the evening I picked up a copy of their family cookbook “Cooking Secrets of a Tuscan Family”. Full of great recipes, it celebrates the Micheli family history as well as the food they grow and prepare. Over the next few posts I plan to revisit my time spent with the Micheli’s by cooking some of my favourites from their book.
“Rosa dei Venti” Sauce
We cook a lot of Italian food here at SixTop Industries. Specifically pasta sauces because they’re quick and so good. Most are really basic but some get more involved. The nice thing about pasta sauces is that once you get the fundamentals down you can improvise. Each additional ingredient adds another level of texture and flavour.
The Micheli’s “house” sauce was unusual for me because it goes beyond the usual procedure of cooking vegetables, meat and tomatoes. Read on:
Ingredients. Normally I only use ground pork or sausage when making a meat sauce. This recipe has those but also some really cool extras. Begin with sautéing chicken and rabbit livers, crushed garlic cloves and fresh thyme sprigs in olive oil. Once nicely browned, finely chop the livers and add them in with the other meats. Those being ground pork, veal and Tuscan sausage meat.
Substitutions. Seeing as I don’t live in the most Italian part of the world, and Tuscan sausages are rare, I substituted “spicy italian” jobs from a local butcher. And not having rabbit livers on hand I just doubled the chicken livers. Doesn’t everyone have a big bag of those in the freezer?
Keeping it local. Yes we remain committed to keeping it close to home where we can. So obvious items aside like the olive oil, s/p and cheese, this was a very local sauce. We bought the carrots, onion and garlic at the Halifax Seaport Market from various stands. The ground pork came from the Canning Village Meat Market. The veal and sausages were labelled “Nova Scotia” from Pete’s and the chicken livers came from chickens at Windy View. I just realized two non-local items, the celery was grocery store and the jarred tomatoes also from Pete’s. So I give us a B+. It’s a list as mixed as the locations and people involved. An Italian family’s recipe cooked in Nova Scotia by a Alberta girl and Montreal boy.
Tomaotoes. Ornella (Mama) Micheli and daughter Barbara taught us a specific approach to adding the tomatoes. To start, use bottled tomatoes, not canned. When everything is browned, instead of just dumping in the whole bottle, you do something different. Without disturbing the meat and vegetables too much, create wells and pour in about half a cup of tomatoes into each. Do this in about seven or eight spots. Mama declared this procedure extremely critical! Only after some time of undisturbed cooking do you gently start to mix everything together and empty the bottle. I asked if less agitation makes the meat more tender. Yes, it does.
The eating. After a good hour of slow and low cooking the sauce turns a deep red and tastes smooth and mellow, yet strong. The liver bits melt slightly and add that familiar taste. When completed, sauce the pasta (not too much!), crack on some pepper and grated Grana Podano. With a final hit of extra virgin olive oil you’ll have yourself a meal. We ate ours with chilled Fontella Orvieto Classico.
Try this pasta sauce! It’s a nice change from the usual and doesn’t require tons of work. Now kick back, tuck in and stay tuned for Part 2…