Today we’re cooking two classic European dishes that win over gourmets with their simplicity and depth of flavor. We start in Italy and finish in France!
Ingredients (serves 4):
Instructions:
1. Prep the vegetables
Peel the onion and dice into 3x3 mm cubes. Peel the carrot and cut into 2x2 mm cubes. Slice the celery stalk into 1–2 mm half-rings. Peel and finely chop the garlic (particles no larger than 1 mm).
2. Sauté the vegetables (soffritto)
Heat olive oil in a deep skillet or sauté pan over medium heat (~160°C). Add the onion and sauté for 3–4 minutes until translucent (it should soften but not brown). Add the carrot and celery, sauté for another 5–6 minutes, stirring occasionally, until tender (vegetables should pierce easily with a knife). Add the garlic and sauté for 30 seconds until fragrant (don’t let it darken).
3. Brown the meat
Increase heat to medium-high (~180°C). Add the ground meat, breaking it up with a spatula into small pieces (no larger than 1 cm). Sauté for 5–7 minutes, stirring constantly, until evenly browned (the meat should lose its pink hue and become crumbly).
4. Simmer the sauce
Pour in the red wine and cook for 2–3 minutes until the liquid reduces by half (the volume should decrease and the alcohol smell dissipate). Add the tomato paste and sauté for 1 minute, stirring constantly. Pour in the stock and add the canned tomatoes, crushing them with a spoon. Add the bay leaf, 1 tsp salt, ½ tsp black pepper, and ½ tsp oregano. Bring to a boil, then reduce heat to low (~90°C). Cover and simmer for 40–45 minutes, stirring occasionally, until the sauce thickens (it should coat the back of a spoon thinly, and the oil should begin to separate).
5. Cook the pasta
Bring 3 liters of water to a boil in a large pot, add 1 tbsp salt. Add the spaghetti and cook for 8–10 minutes (check the package for time) until al dente (pasta should be tender on the outside but still slightly firm inside). Drain, reserving 100 ml of pasta water. Return the pasta to the pot, add the butter, and toss.
6. Serve
Plate the pasta, top with Bolognese sauce. Sprinkle with grated Parmesan and freshly ground black pepper. Serve immediately.
💡 Fact: Bolognese sauce, known in Italy as ragù alla bolognese, was first mentioned in Bologna’s cookbooks in the late 18th century. The original recipe included not just meat but also pancetta (Italian bacon) and milk, which softens the acidity of the tomatoes.
Ingredients (serves 4):
Instructions:
1. Prep the chicken
Cut the chicken into serving pieces. Halve the breasts, leave the thighs and drumsticks whole, and separate the wings at the joints. Season each piece with salt and pepper on all sides (~1 tsp salt and ½ tsp pepper for the whole chicken).
2. Sear the chicken
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat (~180°C). Sear the chicken in batches for 3–4 minutes per side until golden brown (the skin should crisp up, but the meat inside should still be raw). Transfer the seared chicken to a plate.
3. Sauté the vegetables
In the same pot, melt the butter. Add the small onions (if using shallots, peel and leave whole; if using regular onions, cut into large chunks). Sauté for 3–4 minutes until lightly golden. Add the mushrooms, sliced into 3–4 mm thick pieces, and sauté for 5–6 minutes until the liquid evaporates (the mushrooms should shrink and brown). Add the minced garlic and sauté for 30 seconds until fragrant.
4. Make the sauce
Sprinkle the vegetables with flour and stir to coat evenly (the flour should absorb the fat). Pour in the white wine and cook for 2–3 minutes until the liquid reduces by half (the alcohol smell should disappear). Add the chicken stock, cream, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low (~90°C).
5. Braise the chicken
Return the chicken to the pot, cover, and braise for 30–35 minutes (breasts will be done in 25 minutes, dark meat in 35). Flip the pieces occasionally. Doneness is determined by internal temperature: 75°C for breast meat and 85°C for dark meat (use a meat thermometer).
6. Serve
Carefully transfer the chicken to a platter. Remove the thyme, rosemary, and bay leaf from the sauce. If needed, reduce the sauce over high heat for 2–3 minutes until thickened (it should coat the back of a spoon thinly). Pour the sauce over the chicken and garnish with fresh herbs (parsley or chervil). Serve with boiled potatoes, rice, or crusty baguette.
💡 Fact: The name Coq au Vin translates from French as “rooster in wine.” This dish has ancient roots and was originally made with old roosters, whose tough meat required long braising. Today, young chicken is used, and the wine gives the dish its deep flavor and aroma.