Best 2 Bolognese Bianco Recipes
Dive into a symphony of flavors with Bolognese Bianco, a unique and flavorful twist on the classic Italian meat sauce. This delectable sauce boasts a rich and creamy texture, achieved by simmering ground chicken or turkey in a velvety blend of white wine, chicken broth, and a touch of cream. Culinary adventurers will delight in the symphony of spices, including nutmeg, thyme, and bay leaves, which dance harmoniously on the palate.
This versatile sauce pairs beautifully with a variety of pasta shapes, from delicate angel hair to hearty tagliatelle. For a vegetarian delight, try the Bolognese Bianco with Spinach and Goat Cheese Ravioli, where creamy spinach and tangy goat cheese ravioli bask in the sauce's warm embrace.
Seafood enthusiasts will relish the Shrimp and Bolognese Bianco Linguine, a delightful combination of succulent shrimp tossed in a luscious Bolognese Bianco sauce, creating a symphony of flavors.
And for those who prefer a classic touch, the Mushroom and Bolognese Bianco Spaghetti offers a comforting and hearty experience, where earthy mushrooms mingle harmoniously with the rich sauce.
Get ready to tantalize your taste buds with Bolognese Bianco, a culinary masterpiece that promises to leave you craving more.
BOLOGNESE BIANCO
It may sound odd to make a Bolognese sauce without tomatoes, but this white version is deep with flavor from aromatics and herbs, white wine, and a little garam masala, an Indian spice blend that mimics the spices used in Tuscany. Cream adds body and richness.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
- Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
- Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.
PENNE ALLA BOLOGNESE BIANCO
I first became aware of this recipe while reading a book. While the author gave an outline of ingredients for the sauce, there were no amounts or directions. So - I made it my mission to find a recipe similar to the one I read about. This is what I have created based on several online recipes and what I like. I hope you like it too.
Provided by KelBel
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pour a very thin coat of olive oil over the bottom of a large sauté pan and place over medium-high heat. Once the oil is hot, add the onions, carrots, and celery and sauté, stirring often, until shiny and crisp-tender, about 4 minutes. Sprinkle lightly with salt and pepper while cooking. Add the sausage to the pan, breaking apart the crumbles, and brown well.
- Pour in the wine and keep at a brisk simmer until the wine has all but evaporated. Mix together the beef and chicken stock and pour 1 1/2 cups into the pan. Continue to simmer, uncovered, until stock is nearly gone (about 12-14 minutes). Stir occasionally. Bring a large pot of salted water to a boil.
- Stir in the chopped mushrooms and the remaining 1/2 cup stock mixture. Continue simmering another 10 minutes. Pour over the Half & Half and fold to mix, then turn off heat and cover.
- When the pasta water is at a full boil, add penne and cook until al dente. When the pasta is almost done, scoop out a half cup of the cooking water. Drain the pasta and place it back in the pot. Pour the sauce on top, and add the parsley and most of the grated cheese (reserve some for garnish).
- Fold in the sauce with a wooden spoon--it should not be dry, rather a silky sauce should coat the pasta evenly. Add a little pasta water if too thick. Serve hot, with grated parmesan on top.
Nutrition Facts : Calories 769, Fat 34.9, SaturatedFat 12.6, Cholesterol 82.3, Sodium 1688.1, Carbohydrate 74.1, Fiber 10.2, Sugar 4.9, Protein 33.9
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for high-quality pork and beef, and use a good quality white wine.
- Brown the meat well: Browning the meat is an important step that helps to develop flavor and depth. Be sure to brown the meat in a hot pan until it is well-browned on all sides.
- Use a variety of vegetables: This recipe uses a variety of vegetables, including carrots, celery, and onion. Feel free to add other vegetables that you like, such as mushrooms, zucchini, or bell pepper.
- Simmer the sauce for a long time: Simmering the sauce for a long time allows the flavors to develop and meld together. The longer you simmer the sauce, the better it will taste.
- Serve with your favorite pasta: Bolognese bianco can be served with any type of pasta, but it is especially good with long, thin pastas like spaghetti or linguine.
Conclusion:
Bolognese bianco is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pork and beef, and it can be easily customized to your own liking. Serve it with your favorite pasta, and you have a meal that is sure to please everyone at the table.
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