Stir in the tomato paste and cook for about a minute. Push aside the turkey to make an open space. Stir in the garlic and cook for half a minute.Īdd the ground turkey and cook over medium-high heat, stirring often, until the meat is no longer pink. Add the leek, shallot and green pepper, stirring often, for 5-7 minutes or until the vegetables soften. In a large pot, heat the oil over medium heat. And be careful not to overcook the macaroni because it will break up and will not be as pretty.ġ leek, washed, dried and finely chopped (or 1 large onion)ġ shallot, chopped (can be omitted if using onion)ġ green bell pepper - cored, seeded, and choppedġ can (28 ounce size) whole tomatoes with their juices, pureedġ cup water, or more depending on dryness of mixtureįreshly grated parmesan or romano cheese, for garnish The only thing is, it tends to get a little dry if you don't use enough tomato sauce, so adjust it with water as needed. The pasta is cooked right in the same pot as the sauce. ![]() I also tried to make it for easy clean up. I really like the new lightened up version. Since I am not a big fan of either ingredient anymore, I decided to adapt the recipe and also lighten it up a bit. My mom's original recipe uses ground beef and onion. While looking, I found many variations and also discovered it's New England origin. Before I made it, I wanted to check some recipes online for the proportions because it's been a while since either my mom or I have made it. I never really knew that this recipe was originated in New England until recently. My family ate this a lot when I was growing up. Hopefully, my mistake will be fair warning for everyone else. ![]() I guess the cover should be opened lifting up in the back. I will be more cautious when lifting the cover in the future. I covered it with a bandaid for the photo only, since you are not supposed to cover a burn with a bandaid. I even had a mit on when I opened the cover, but I lifted the cover open from the front.big mistake. ![]() I used this pot to cook my American Chop Suey and had the cover on for about 10 minutes, when I went to peek in on my macaroni, the steam burned my arm pretty bad. It gets very, very hot and apparently holds an enormous amount of dangerous steam. Now I can give you all a very serious warning about this pot. It is cast iron covered in ceramic and it is gorgeous and very heavy. I got it in his trademark "orange", he calls it Persimmon. Although Mario Batali likes to call it an Italian Essentials Pot. Before I talk about the American Chop Suey recipe, I must first tell you about my fabulous new Dutch Oven.
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