Pasta hankies and brasato al Barolo from On Top of Spaghetti…: Macaroni, Linguine, Penne, and Pasta of Every Kind by George Germon and Johanne Killeen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on September 11, 2011

    I should also add (no space above) that I did braise this in the oven vs simmering stovetop. After initially bringing the combination of ingredients to a boil as per the directions, I placed the lid on the dutch oven and off it went into a 300 degree oven for 3 hours. Perfection and oh, that aroma!

  • Breadcrumbs on September 11, 2011

    p. 151 First use of this recipe and, this wonderful cookbook. The book, recommended by a Chowhound member, the recipe, found in a search for a dish to use the most wonderful short ribs and mushrooms I picked up at the market yesterday. Interesting that there weren’t that may recipes to choose from with this combination. Lucky us that I selected this one! Oh my goodness, what a wonderfully rich, soul-satisfyingly scrumptious dish this turned out to be. Instead of serving as two separate courses, I removed the meat from the bones, and added back to the thickened braising liquid after pureeing. Barolo isn’t cheap but this dish is worth the investment, if for no other reason that the absolutely enticing aromas wafting through our home as it braised all afternoon. The earthiness of the mushrooms added a depth of flavour and, a lovely textural element. Served with an incredible Barolo and all guests lived happily ever after, even if just for one night! This one gets a rare 10/10.

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