Tuscan-Style Bison Ragu and Melon Agua Fresca
Tuscan-Style Bison Ragu
Ingredients
2 Tablespoons unsalted butter
¼ cup extra-virgin olive oil
1 celery rib, chopped
1 large onion, chopped
1 pound ground bison meat
1 cup dry white wine
8 fresh sage leaves
½ teaspoon freshly grated nutmeg
Fine sea salt
Freshly ground black pepper
1 cup chicken stock
1 cup whole milk
Freshly grated Parmigiano Reggiano for garnish
Process
In a wide and heavy flameproof casserole, over medium-low heat, melt the butter with half of the olive oil. Add the celery, carrot and onion and sauté until golden, stirring occasionally (about 5 minutes).
Heat the rest of the olive oil in a skillet over medium heat and sear the meat in a single layer, a little bit at a time, then stir the meat into the casserole with the vegetables. Add the wine, tear the sage leaves by hand and add them, then add the nutmeg. Season the ragu with salt and pepper. When the wine has evaporated (about 4 minutes), add half the chicken stock and all of the milk and simmer at a very low temperature, covered, for one hour. Check occasionally, adding more stock if the mixture begins to stick to the bottom of the pan.
Meanwhile, heat up a large pot of boiling water and cook penne or another sturdy dried pasta until al dente, then drain and transfer to a serving bowl. Add the hot ragu, top with Parmigiano and serve.
This recipe is from La Mia Cucina Toscana by Pino Luongo (Broadway Books) and is available for sale at Jessica’s Biscuit: http://www.ecookbooks.com/index.html. It has been altered slightly from the original.
Melon Agua Fresca
This is an easy way to use up those halves of melons that seem to lurk in the ‘fridge. It’s also a delicious, healthy and easy alternative to sugar-laden fruit juices, sure to delight adults as well as children.
Ingredients
Melon (Cantaloupe, Watermelon, Honeydew; one or a mix will work)
Freshly-squeezed lime juice
Sugar
Fresh Herbs (use your imagination: basil, Thai basil, lemon verbena, mint, peppermint, sorrel, even very small amounts of strong-flavored herbs such as parsley, rosemary and oregano, if you like them!).
Process
Cut the rind from the melon, cut the interiors into chunks and process the fruit in a blender until liquefied. Add the lime juice and sugar to taste (for instance, you might use the juice of one lime and one tablespoon of sugar per half cantaloupe). Next, add your herbs; you’ll have to do this to taste as well. Basil, mint and lemon verbena leaves make a delightful addition; use one alone or several together. Blend with the melon juice until the fresh herbs are reduced to smallish specks in the blender. If the juice is too thick add water, then chill, stir, and serve.