Author Archives: cookingwithcandi

Old School Meatballs (sweet and sour)

Posted on March 29, 2021 | 3 comments

       These meatballs are “old school” but still hold up.  If you’re looking for an easy addition to your menu this could be it.  L’Shana Tova from our house to yours. Enjoy! I cooked these last night and they cook up very fast and since the rules have changed dietary wise you can serve over rice if you’re observing Passover. If not use the bread crumbs. See notes at the bottom for adding raisins . I like to make these the week of Passover while we’re observing and not eating bread.

Sweet and Sour MBalls with Turkey

I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs.  I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is  the original and it’s super easy. I  used turkey this time out, and they came out perfectly.

INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.

1 egg (room temp. works best)

1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

*For Passover – omit the bread crumbs and replace with matzo meal

Kosher Salt,  app. 1 teaspoon

Freshly ground black pepper to taste (1/4 teaspoon)

1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

1/4 spanish onion, grated

1/4 potato, grated

1 bottle (12 oz.) Heinz chili sauce

6 oz. grape jelly

Directions:

Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them.  Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

* serves about 8 – 10

*you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine

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Traditional Ashkenazi Charoset–Apple/Walnut

Posted on March 23, 2021 | Leave a comment

DSCN2703This is my easiest Charoset and maybe this year we just have a little bit of this on the table for tradition sake.  It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!

Have a Sweet Passover !

Ingredients:

3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)

Directions:

After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

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Posted in condiment, Holiday Recipes, Passover Recipes, Raw, sides, vegetarian

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Chicken Marbella–perfect for Passover

Posted on March 22, 2021 | 1 comment

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house for the first time.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime.

Enjoy!

*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more–If I am having a small gathering I cut this recipe in 1/2

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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Marcy’s Matzoh Crunch ( like candy)

Posted on March 21, 2021 | 3 comments


Many years ago I made this recipe and it was awesome. I’ve had it in various people’s homes, and it is so good. My gf Marcy ( who is a great cook) says she must always supply it for her kids, and she keeps in tins in refrigerator and sends them home with it ( even better) this is the stuff that I find deadly to keep around. It’s candy, and fun to make with your kids or grandkids. You can use white chocolate, M & M’s , or toasted almonds/pecans /walnuts etc. or stick with recipe as it is. You would add the nuts and or candy sprinkled on top as chocolate is setting. Thanks for sharing  the recipe Marcy.

Ingredients:

4 – 6 unsalted matzoh sheets

1 cup unsalted butter or margarine

1 cup brown sugar, firmly packed

3/4 cup chocolate chips or semi-sweet chips you can use white chips as well

*nuts if you’d like sprinkled on top (almonds/walnuts etc.) or colored sprinkles are fun !

Directions:

Preheat oven to 375 degrees

Line a cookie sheet with foil and cover bottom of pan with baking parchment on top of foil. ( this is important b/c mixture is very very sticky) Line bottom of pan evenly with matzoh sheets, cutting extra pieces of matzoh to fit on the cookie sheet as even as possible. Combine margarine/butter and brown sugar in a heavy bottomed saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over matzoh. Place in oven and reduce heat to 350 degrees.  Bake for 15 minutes watching to make sure the mixture is not burning. Remove from oven and sprinkle chocolate chips on top. Let stand 5 minutes, then spread melted chocolate over matzoh. Then add your toppings– sprinkles , nuts whatever you’d like. While still warm, cut into squares or odd shapes and put in refrigerator until set. Chocolate will get hard. I think it’s better to go with the “odd shapes” as it may be hard to cut perfectly square. You can use white chocolate, and if you’d like sprinkle nuts on top as I mentioned above.

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    Posted in Candy, Passover Recipes

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    My Favorite Macaroons–Traditional Style for Passover

    Posted on March 20, 2021 | Leave a comment

    macaroons for passover

    I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

    *When dipping, just turn macaroon upside down (with top part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

    *just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip into chocolate I like to cool down completely.

    This could be a fun recipe to do with your kids. A little messy but whatever — desperate times call for desperate measures right? They may not come out uniform but the kids could fun have making them and dipping them.

    Stay Safe and Be Smart

    Ingredients:

    3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

    1/2  cup sugar

    1/4 teaspoon salt

    1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

    *1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)

    Directions:

    Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

    In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

    Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping). You can also just leave the top round — this is perfectly fine.

    *To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

    *should yield about 20 – 25 cookies. You can double if you’d like.

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    Peach Farfel for Passover – crowd favorite

    Posted on March 19, 2021 | Leave a comment

     
    This is most definitely a “must have” Passover recipe.  It has been a winning recipe ever since my friend Audrey gave it to me many years ago. This one is probably one of the most favorite Passover staples. Recipes are funny in that -they tend to spread out to a wide group of people and people start passing them down to their people and so forth and so on and before you know it no one remembers where the original recipe came from , they just remember that it was on their Passover table and they can’t imagine a Seder dinner without it.  Enjoy this one; it is sweet and makes for a delicious side dish with poultry or beef. This has always been a crowd pleaser. I know, the amount of eggs is obscene on this holiday! This one has 7 eggs in it!!!!!

    Make this part of your Passover tradition, you’ll be happy you did.

    Follow me on Instagram @cookingwithcandi

    Ingredients:

    1 box matzoh farfel (I think it’s in a canister now) you will need 16 ounces of the farfel

    2 15 oz. cans sliced peaches

    7 eggs

    2 cups sugar

    1 tsp. salt

    2 sticks margarine, melted

    2 tsp. vanilla

    4 cups hot water

    Directions:

    Preheat oven to 350 degrees.

    Place dry farfel in a bowl, then pour hot water over it. Let stand until absorbed.

    In a separate bowl, combine eggs, syrup from peaches, salt, sugar, margarine, and vanilla. Add farfel and combine well. In a well sprayed 9 x 12 baking dish, pour 1/2 the mixture, then arrange a layer of peaches on top. Add remaining mixture on top, then top with remaining peaches. Sprinkle with just a bit of cinnamon if you’d like. Bake for 1 hour at 350 degrees. Serve hot out of oven, or room temp. It is quite delicious at room temperature, if you don’t have the room in your oven, and it makes for a pretty awesome leftover.

    Can be assembled, cooked 1/2 way through, then cooked the rest of the way through on the day of the holiday.

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    Posted in Dairy, Holiday Recipes, Kugel, meatless, Passover Recipes, Pudding

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    Chicken Cacciatore

    Posted on March 18, 2021 | 2 comments

    Chicken Cacciatore 011

    My daughter Jennifer turned me on to this delicious and I do mean delicious recipe. Original recipe from Giada de Laurentis . I took a few liberties with it and it turned out just perfectly. I only used 4 thighs and 2 breasts with skin on and bone in, if you’re not comfortable with the skin I would take out skin but leave the bone in.  I am certain that  there is enough sauce for at least 1 more thigh and 1 more breast , there was more than enough sauce.  I served over brown rice and it was just perfect. . I used my Le Creuset pot and it was a one pot meal. Thanks to Jenn for pointing it out to me, this one is a keeper.

    Ingredients:

    4 – 6 chicken thighs with skin on and bone in– I actually used 8 smallish thighs last night and no breasts this is your call

    2 -3 chicken breasts skin on and bone in — if breasts are large cut in 1/2 or have butcher do it

    Kosher Salt and Freshly Ground Black Pepper

    1 box ( 8 oz.) of Mushrooms, I used sliced Cremini ( Baby Bella)

    3 tablespoons of Olive Oil

    all-purpose flour for dredging

    1 large red bell pepper, chopped

    1 onion, chopped

    3 garlic cloves, finely chopped

    3/4 cup white wine

    1 28 oz. can of diced Tomatoes with juice

    3/4 cup chicken broth

    1  1/2 teaspoons of dry oregano

    *1/4 teaspoon crushed red pepper — totally optional but added a nice little kick

    *3 Tablespoons drained capers — added a wonderful layer of briny flavor also your call if you don’t like capers

    *fresh basil for serving 

    Directions:

    First thing I do is dry all the chicken pieces on paper towels, this will help hold the salt and pepper and make a crackly crust. Sprinkle dried chicken pieces with Salt and Pepper generously. Dredge the chicken pieces in flour to coat lightly. In a large heavy pot ( I used my Le Creuset) heat the oil over a medium-high flame. Add the chicken pieces to the pot and saute till just golden brown, about 5 minutes per side. If all the chicken doesn’t fit , do it in 2 batches, I did thighs and then I did breasts. Transfer the chicken to a plate with tongs and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is translucent and pepper is soft, about 8 minutes. Then add in mushrooms  season with salt and pepper and cook for another five minutes.  Add the wine and simmer until reduced by half, about 4 minutes.  Add the tomatoes with their juice, broth, and oregano.  Then return the chicken to the pot and turn chicken pieces to coat in the sauce. Bring the sauce to a simmer. Continue to simmer over low-medium heat until the chicken is just cooked through, at least 30 minutes, I cooked for 40, and chicken was perfect.

    Using tongs, transfer the chicken to plates. If you’d like you can boil the sauce without the chicken till it thickens, my sauce was perfectly thick. Spoon the sauce over the chicken and serve.

    The last time I made this I prepared in the morning and took it out at about 4 p.m. in the afternoon — brought it to a low simmer on the stove top for an hour or so and it was totally delicious and heated through. A low simmer should be perfect and the lid of pot was open a bit for steam to get out and I stirred it every once in a while. Making the night before is also perfect! The longer the flavors marinate the better.

    I served over rice but you can serve over pasta as well. Fettucine would be most perfect here.

    Chicken Cacciatore 009Chicken Cacciatore 010

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    Passover 2021

    Posted on March 18, 2021 | Leave a comment

    Things seem to be moving in a good direction with vaccines on the horizon and so many of us already vaccinated. This Passover may be a little smaller than in the past but at least for some of us we can be together with family and friends. Keeping it smaller of course is fine for now.

    As always I will start posting my Passover recipes. I may sneak in a new one if I can make it in time .

    I have been posting these recipes since 2011 and I try and compile a list of all the recipes. If you’re a subscriber you can just put Passover into the search bar on my site and most of the recipes will come up. If you’re searching for a particular recipe i.e. My Favorite Macaroons that recipe will come up if you put it in the search bar. If you’re having difficulty you can always google the recipe title along with cooking with candi and it should come up this way. If you still can’t find it email me in comments with any questions or comments I would love to hear from all of you.

    These are my tried and true recipes which have been in my family now for quite some time. The first night of Passover is March 27 and I will be posting some of these recipes over the next week.

    Have a very Happy Holiday from our house to yours.

    Here is my list of tried and true:

      Passover Recipes

      Homemade Chicken Soup with not so Homemade Matzoh Balls

      Passover Popovers

      Traditional Ashkenazi Charoset

      Slow Cooked Brisket

      Happy New Year Brisket-– perfect for any holiday any time of the year–perfect for any holiday any time of the year

      Un- Stuffed Cabbage–Probably one of my personal favorites in place of Sweet and Sour Meatballs and also frees up the oven because this is made on stove-top

      Grandma Regina’s Farfel–My Grandma Regina lives on in this recipe and is always on our Seder Table– it’s a little difficult to make but totally delicious if you get it right

      Honey Roasted Chicken

      Chicken Marbella

      Old School Meatballs

      Apricot Honey Mustard Chicken

      Peach Farfel — a must just ask anyone who’s ever made it

      Bree’s Slow Cooked Steaks— I sometimes make this in place of brisket– I use the slow cooker so it frees up my oven

      Karyn’s Cranberry Apple Crisp for Passover--a must have for every table you can even serve it as dessert if you prefer

      Judy’s Apple Matzoh Kugel for Passover

      Sweet Matzoh Pudding

      Spinach Souffle for Passover–so very easy and it’s a vegetarian but it is Dairy so if you’re kosher this won’t work for you

      Passover Cobbler

      My Favorite Macaroons— Traditional Style for Passover

      Julie’s Brownies for Passover

      Chocolate Bark Surprise

      Marcy’s Matzoh Crunch Candy-– super delicious and easy and very addictive– a most amazing dessert for Passover

      Meringue Cookies

      Ellen’s Passover Apple Cake

      Matzoh Brei

      Enjoy it all and I am looking forward to hearing from you and if you’d like post a story on Instagram and tag me — thanks in advance

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      Chicken Stew in One Pot

      Posted on March 16, 2021 | 1 comment

      This is one of  my go to meals when the weather turns a little cold and throughout the winter months and as it is still snowing out here in Colorado it’s most perfect.   When I need something to make that’s very easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit my taste. Perfect weeknight meal.

      *should serve 4-6 nicely with 4 nice size chicken breasts

      *Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

      Ingredients:

      2 tablespoons olive oil

      2 stalks celery, small bite size pieces

      1 carrot, peeled, cut into small bite size pieces

      1 small white onion chopped

      kosher salt and freshly ground black pepper

      1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

      16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

      1 tablespoon tomato paste

      1 bay leaf

      1/2 teaspoon dry thyme

      I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

      1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

      1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

      nice crusty whole grain bread

      *hot sauce like Cholula is great served on the table so people can adjust seasonings on their own

      *last night I served over rice as I didn’t have any bread in the house

      Directions:

      Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

      Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

      Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

      I usually cook , then turn off heat, and bring it back to simmer right before serving.

      This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time.  If it’s made a few days ahead you may want to add the chicken broth to thin out.

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      Baked Pasta with Lamb

      Posted on March 13, 2021 | Leave a comment

      This recipe comes from The Barefoot Contessa new cookbook Modern Comfort Food. It is delicious and a worthwhile departure from baked pasta with beef. Lamb gives it a rich layer of flavor that is just perfection on a plate. The book is worthwhile and has some great recipes in it if you’re still buying cookbooks. Perfect Sunday night dinner or any night dinner. Enjoy!

      BTW this is what I did if you want to see her recipe in full you can look at it on The Food Network . I made a few changes to suit us.

      Ingredients:

      3 Tablespoons Olive Oil

      1 large yellow onion — chopped

      2 cups diced carrots ( 3 large)

      1 pound ground lamb

      3 cloves minced garlic

      1 Tbsp. chopped fennel seeds , rough chopped

      2 Tbsp. Tomato Paste

      1 28 oz. can crushed tomatoes

      2 1/2 cups dry red wine, Chianti or Malbec

      1 teaspoon oregano

      1/4 teaspoon crushed red pepper flakes

      1/2 lb. Whole Mozzarella ( I used Fresh ) but don’t worry if it’s not and 1/2 lb. Grated Mozzarella

      Kosher Salt and freshly ground black pepper ( or coarse black pepper)

      1 pound box of pasta such as Rigatoni, Ziti, Penne etc

      2 Extra large eggs

      2/3 cup heavy cream

      1 lb. Mozzarella , divided

      1/2 cup Italian Parmesan Cheese

      Directions:

      Heat the olive oil in a heavy bottomed pot or Dutch oven ( Le Creuset) over medium heat. Add the onions and carrots and saute till softened for about 10 minutes, stirring occasionally . Add the lamb, garlic and fennel seeds and cook for another 10 minutes, breaking up the lamb with a wooden spoon until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 Tablespoon Kosher Salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer partly covered for about an hour, stirring occasionally. When it is finished cooking after the hour , remove from heat and add the final 1/2 cup of red wine.

      Pre-heat the oven to 350 degrees . Prepare pasta according to box directions until barely al dente. Drain and allow to cool for a few minutes before adding to the cheese.

      In a large bowl, whisk together the eggs and cream. Add the cooled down pasta and mix well. Add the 1/2 lb. grated mozzarella into the mixture. Add the cooled down lamb mixture, 2 teaspoons kosher salt, and 1 teaspoon black pepper and toss well. This is why you need a large bowl.

      Transfer whole mixture to a 10 x 14 baking dish and sprinkle with the Parmesan. Slice the whole mozzarella and arrange it on the top ( see pics) Bake for 40 – 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Times may vary

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