The Sopranos with Lindsay: Episode V

One tub of goat cheese

2 tablespoons cream

1/2 package filo dough

2 tablespoons butter


Directions:

Heat oven to 400º F.

Cook onion over medium-high heat, without stirring, until caramelized. Transfer to bowl and let cool. Add goat cheese and cream, stirring well. Let refrigerate for half an hour.

Make filo “cups” by lining cupcake tin with filo dough. Tear a round in the dough and mold into cups; dough should be lining sides and spilling out the top. Brush layer with butter and repeat, until each cup has three or four layers of filo dough. Bake for five minutes, or until edges of dough are browned. Place a spoonful of cheese mix in each cup and bake for five minutes. Serve warm.


Pasta with Bolognese Sauce

This recipe comes from Lindsay’s mom.

1 cup dry red wine

1 ounce dried cepes or porcini mushrooms

1 tablespoon olive oil

1 pound ground beef

3 tablespoons unsalted butter

1 cup onion, chopped

1/2 cup each: celery, carrot, green bell pepper, chopped

8 ounces proscuitto, julienned

Four cloves garlic

1 tablespoon all-purpose flour

1/2 cup beef stock

1 tablespoon each: dried marjoram, oregano, basil

1/4 teaspoon nutmeg

48-ounce can plum tomatoes with juice

3 tablespoons tomato paste

2 tablespoon minced garlic

1/2 cup chopped fresh Italian parsley

1/2 cup slivered fresh basil


Directions:

Bring wine to boil in small saucepan. Add mushrooms, remove from heat, and set aside. Heat olive oil in a flameproof casserole dish. Add the beef, breaking into small pieces. Brown meat over medium-high heat, remove and set aside. Melt butter and add onion and vegetables. Sauté over low heat, ten to fifteen minutes. Add proscuitto and garlic cloves, sprinkle with flour, stir and cook another five minutes. Drain the cepes (reserving the wine) and coarsely chop them. Add to vegetable mixture. Stir in beef, beef stock, dried herbs, tomatoes, juice, and red wine. Salt and pepper to taste. Partially cover and simmer, stirring occasionally, for two hours. Then add tomato paste and cook for an additional fifteen minutes. Add garlic, parsley, and basil and simmer for an additional fifteen minutes.

Boil spaghetti according to package directions. Drain and top with Bolognese sauce and freshly grated parmesan cheese.

The Sopranos with Lindsay is a weekly cooking column that will run for eight episodes, or until Tony is killed. Get your menu here and watch the show on HBO, Sundays at 9 p.m. See last week’s recipes here.