Ciao amici! Hello my friends!
I hope all the wonderful moms, nonne, aunts, and mother figures had an amazing Mother's Day yesterday. Mine was wonderful! My kids and grandkids spoiled me rotten. :)
After Mother’s Day, I start thinking about warm, sunny, summer days ahead. The weather in my area has been somewhat gloomy this past week but this coming week looks like summer may just be here! With summer coming, I'm particularly looking forward to my youngest daughter who is actually coming home from college this week!
You may be thinking...hmmm a nonna with a teenager in college?!? Yes, that's me. For those of you who don't know me personally, I have two generations of children. In fact, there is a 24 year difference between my two youngest kids!
It's quite a story that I’ll share at another time but for now, let me tell you that my youngest was my beautiful older age blessing. By the grace of God, she was born perfectly healthy with a perfect Apgar score despite the risks associated with a later age pregnancy.
That was the beginning of her perfect scores because she started reading at age three, graduated Valedictorian from Middle School and again in High School (she went to a Prep School on a scholarship after winning a few awards)! She is now 19 and just finished her second year of college.
I'm blessed to have three hard working, successful and kind kids. Plus, my two adorable grandkids are following in the same path, making me proud to be their mom and nonna!
So what meal should I make for my daughter when she gets home? Comfort food of course.
This week's recipe is a variation of an old-fashioned Italian stew. I usually use small diced beef, but you can substitute beef with veal, lamb, pork, turkey or chicken. I am also including an extra step that will impress your family and guests. I actually came up with the idea of a polenta bowl when I made chili one night.
As you can see, my recipes are flexible and interchangeable. Feel free to use the polenta bowl idea for any thick stew or soup. Just make sure to let the polenta set a couple of extra minutes before pouring anything hot in it. You don't want the polenta to melt into your soup before you serve it! Lol!
I hope you enjoy this week's recipe, and I'll be waiting for you next week again....in my kitchen!
Until next week,
Bacioni (Big Kisses)!
Nonna Antoinette
SPEZZATINO CON PISELLI
Italian Stew with Peas and Polenta
Ingredients:
1-1/2 lbs beef stew meat, cut into small cubes (can substitute with your favorite meat)
I celery stalk
1 large carrot
1 medium onion
3 tablespoons of flour
salt and pepper
4 oz of dry white wine
1-1/2 cup chicken stock (more if needed)
1 lb fresh (shelled) or frozen peas
4 tablespoons olive oil
Directions:
In a food processor, place the cleaned carrot, celery and onion (previously cut into chunks).
Run the food processor until veggies are minced small.
Coat the meat pieces with the flour and set aside.
Place the olive oil in a dutch oven and add the veggie mix. Sauté until wilted.
Add the floured meat and sauté about 5-10 minutes, stirring often to avoid sticking.
When meat is golden and juices have dried up, add the wine. Stir well for a minute or two.
Add stock, salt and pepper. Stir again and cover.
Cook on low flame for 35 to 40 minutes, stirring occasionally and making sure liquid does not dry up too quickly. If so, add warm water or stock.
It's now time to add the peas. Before doing so, check again for liquid. Add more if needed.
Cook covered for an additional 15 minutes, or until peas are tender. Always keep an eye on the liquid. The end result should be a wet stew. Adjust seasonings and serve warm.
If you want to impress your family or guests, follow the additional steps below:
Ingredients for Polenta:
1 qt of hot water (4 cups)
2 large or 4 small bouillon cubes (beef or chicken)
1 cup quick cooking Polenta
Salt and pepper to taste
1 Tbsp butter
Directions for Polenta:
Bring water to a boil in a pasta pot. Add bouillons, salt, pepper and butter.
Reduce heat to a gentle boil.
Slowly pour the polenta flour into the hot water, a little at a time, while stirring with a whisk.
You need to be consistent in order to avoid lumps.
Continue stirring until polenta is cooked, according to package directions (usually 5 minutes).
Carefully spread a few spoons of hot polenta around the inside of a soup bowl, making sure the entire surface is covered.
Wait a couple of minutes for polenta to set.
Ladle some stew in each of the polenta coated bowls.
Serve immediately.
Makes 6 servings
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