Tiger Mike's Mangiare

Carissimo Michelino!

Instead of using oil and rosemary, try the following:

2 ½ pounds brisket of beef, cut into 3-inch pieces
3 fresh rosemary branches, each 6 inches long
1 celery stalk
1 garlic clove, peeled
1 onion, 3 to 4 inches in dia, peeled and cut into eights
2 table spoons salt
2 small ripe tomatoes, cored and seeded
3 ½ quarts cold water

Put a wide 9 to 12 quart pan over high heat, film the bottom of the pan with olive oil, and brown the meat very well on all sides, lowering the flame if the meat juices threaten to burn. After the pieces of meat have browned on one side, begin adding the rosemary, celery, garlic, onion and salt, waiting 30 seconds between additions as the meat continues to brown. When the meat juices begin to caramelize on the bottom of the pan, add the tomatoes.

When the meat is well browned, add the water. Let the water come to boil, lower the heat, and simmer for 3 to 4 hours. During the first 30 minutes, skim the white foam that collects on the surface. Then cover partially and skim occasionally. Strain. You may refrigerate any broth that you do not need for that day.

You will you this broth as undertone for your pastas. I would suggest as follows:

Melt one tablespoon of butter in a skillet, ad 6 large fresh sage leaves and a peeled garlic clove, and lightly brown the butter over medium heat. Remove the garlic, add 1 ½ cups of the above broth, simmer for a moment, and remove from heat. Cook enough pasta (Michelino, try to find at Hock Chung Taglierini or smaller Tagliatelle) for your guests, until just - it will cook further in the sauce. Bring the sauce back to simmer, add the pasta and 1 cup of freshly grated Parmesan very loosely packed and cook for 3 or 4 minutes, tossing until the cheese has disappeared and the pasta is hot. Serve on hot plates, grating on top some fresh Parmesan!

Michelino, after you did this and you ate the pastas , you are eligible for Italian Nationality! Buon Appetito!

Luve, Pavlevic, Chef par Excellance!