Messy Giuseppe Recipes

MESSY GIUSEPPES

Steps:

• Preheat the broiler to high
• For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of EVOO, twice around the pan
• Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon
• Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes
• Add the wine and cook another minute then add the beef stock, Worcestershie and tomatoes
• Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes
• Finish it by stirring in a handful of chopped parsley
• While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl
• Split the rolls in half lengthwise without cutting all the way through and separating the halves
• Press open the rolls by flattening them out a little bit
• Slather the insides with the butter and place 2 slices of the mozzarella on each roll
• Toast until golden brown under the broiler, about 2-3 minutes
• Top one side of the cheesy garlic rolls with a heap of meat and get prepared to get sloppy with Messy Giuseppe!

MESSY GIUSEPPE

Steps:

• Preheat broiler to high.
• Make the meat sauce: heat a large skillet over med-high heat; add in olive oil, red pepper flakes, and ground beef, and break up the meat.
• Add in bell pepper, onion, ¾ of the garlic, nutmeg, and a little salt and pepper to the beef.
• Cook together, using the back of a wooden spoon to break up the meat into tiny bits as it browns.
• Add in the mushrooms; cook 5 minutes.
• Add in the wine; cook 1 minute, then add the beef stock and tomatoes.
• Bring mixture to a bubble; decrease heat to medium low, and simmer gently for 10 minutes.
• Finish by stirring in the chopped parsley.
• While the meat is simmering, combine the remaining garlic with the softened butter, chopped basil, and a little salt/pepper.
• Split the rolls in half lengthwise without separating the halves.
• Press open the rolls, flattening them out a little bit.
• Slather the insides with the garlic butter and toast until golden brown under the broiler.
• Top one side of the toasted rolls with a heap of meat, sprinkle each pile of meat sauce with grated cheese, then top that with 2 slices of mozzarella.
• Transfer them to the broiler to melt the cheese.
• Remove from the broiler and prepare to get sloppy.

CREAMY CHICKEN & MUSHROOM EGG NOODLES

Steps:

• Step 1Bring a large pot of water to a boil for the noodles.Step 2In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10 to 12 minutes.Step 3Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)Step 4Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.Step 5Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the noodles.Step 6Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.

SLOPPY GIUSEPPES

Steps:

• In a large bowl, mix together the sausage meat, fennel seed, chili powders, and salt and pepper, to taste. In a large skillet over medium heat cook the sausage mixture until browned. Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
• Return the skillet to medium heat and add the onions and garlic. Cook until the onions are soft, stirring often, about 5 minutes. Add the red wine. Stir in the tomato paste, pureed tomatoes, and dried oregano. Bring the mixture to a boil and add the cooked sausage. Turn the heat down and simmer for about 15 minutes. Taste and adjust seasoning with salt and pepper. If mixture is too thick, thin it with a little broth or water.