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Rigatoni with Fillet Strips in Onion Broth

2 large onions, thinly sliced 1 tsp. dried marjoram
6 cups beef broth, defatted 12 ounces beef fillet steak, cut into strips
2 cups water pepper and salt to taste
1 Tbl. tomato paste 8 ounces rigatoni
1 tsp. dried thyme 2 tsp. fresh parsley, chopped

To make the onion broth, put onions, beef broth, water, tomato paste, thyme, and marjoram into a nonstick soup pot and cook over low heat for 2 hours, covered. (Optionally, brown the onions first.) Set aside. 

Start water boiling for the pasta. Heat a heavy sauté pan to very hot and spray with butter-flavored vegetable spray. Sauté beef quickly until desired doneness. Remove meat and put into onion broth. Put 1/2 cup of the onion broth into the sauté pan. Stir and scrape the brown bits from the pan. Pour this into onion broth with meat. Add pepper. Add salt only if necessary. Cook pasta until al dente, drain, and mix in with beef mixture. Sprinkle with parsley and serve immediately. With a salad and crusty bread, this serves 4. Serve with a hearty red such as a Primitivo or a Barbera.

Pasta Ammuddicata (specialty of Basilicata)

1-2 oz can flat anchovies in oil, drained and chopped 1/2 diced pepperoncino or 1/4 tsp. chili pepper flakes, to taste
6 Tbl. extra virgin olive oil 1 lb. thick spaghetti (spaghettoni, etc.)
2 cups bread crumbs, toasted salt only if necessary

Heat water for pasta. Heat half the olive oil in a small pan and lightly toast bread crumbs, stirring to prevent burning. Remove bread crumbs, place in bowl, and keep warm. In a large skillet or pan, heat the rest of the olive oil. Add the pepperoncino or flakes and sauté for a minute. Add the anchovies, crushing with a fork into a paste. Meanwhile cook the pasta. Drain pasta, reserving some of the pasta water. Transfer to a warm bowl. Pour sauce over pasta and toss well. If too dry for your taste, add a tablespoon or two of the pasta cooking water to further moisten the pasta. Sprinkle bread crumbs onto individual servings at table. Serves 4 Serve with a hearty Italian red.

Chorizo Spanish Rice

1 tsp. olive oil 2 cups frozen peas with pearl onions
16 ounces Spanish-style chorizo or linguiça, sliced 1/4 inch thick 1 14 1/2-ounce can diced tomatoes with green pepper and onion
1 14-ounce can low-salt chicken broth 1/3 cup sliced pitted Kalamata olives
1/4 cup water 1 1/2 Tbl. chopped fresh marjoram

Heat oil in a large, deep skillet over medium-high heat. Add chorizo and sauté until golden, about 5 min. Add rice and stir to coat with oil. Add broth, water, peas, and onions; stir to mix. Bring to a boil. Reduce heat to medium-low; cover & simmer about 15 minutes. Stir in tomatoes with juices, olives, and marjoram. Cover and simmer about 5 minutes longer, until rice is tender and most of liquid is absorbed. Season to taste with salt and pepper and serve with crusty baguette slices and an arugula salad dressed with Sherry vinaigrette. Serves 4. This dish would be great with hearty Spanish red wines such as Ágora Noble or Gran Viña Jara.

Roast Beef Salad

4 cups mixed salad greens 1/2 cup green or sweet onion, thinly sliced
3 cups rare beef roast, cut in strips  Marinade:
2 ripe tomatoes, cut in wedges 1/2 cup teriyaki sauce
1 yellow or orange pepper, cut in strips

1/3 cup oil
1 cup fresh mushrooms, sliced 1/4 cup vinegar
1 cup celery, sliced 1/2 tsp. ground ginger

  Combine the marinade ingredients and mix well. Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. Refrigerate for 3 - 4 hours (a plastic bag works well for this). Place 4 cups of salad greens into a bowl. Drain excess marinade off vegetable and beef mixture; save for later. Arrange the beef and vegetables on the greens. Toss just before serving. Add extra vegetables or bean sprouts if you wish. Serve with the extra marinade for dressing. Serve with a fruit-filled Shiraz such as Haselgrove or a crisp, unoaked white. Serves 4

Orzo Pasta Salad with Feta

1 lb. orzo pasta 1 pint yellow cherry tomatoes or 2 yellow tomatoes, diced
1/4 C good quality olive oil  1/3 C coarsely chopped fresh dill or dried to taste
1/4 C sun-dried tomatoes 2 Tbl. white wine vinegar
1 small red onion, minced

cooked shrimp or chicken
up to 2 large cloves of garlic, minced 1/2 lb. feta cheese, crumbled
1 small English cucumber, peeled, quartered lengthwise, seeded, and thinly sliced salt and pepper to taste. Go easy on the salt, as feta can be very salty. For a real treat, try French feta!

  Boil orzo until just tender, about 8 minutes. Drain and transfer to a bowl. Add oil, sun-dried tomatoes, onion, and garlic; stir well. Cut chicken (if using) into bite-sized pieces, or shell the shrimp. When pasta is cool, add remaining ingredients and stir gently. Serve with a crisp white such as Adagio Pinot Grigio. Serves 4

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