All recipies are from friends, who have posted it on a forum. Just saving all these up for later use.
1 / 2 kg of fillets herrings
4 spoonfulfuls of raisins
100 ml of the white, dry wine
to the pickle:
2 glasses of the wine vinegar
2 teaspoons of mustard seeds
1 / 2 teaspoons grinded of allspice
2 bay leaves
sugar, pepper
to the sauce:
2 / 3 glasses of ketchup
2 / 3 glasses of oil
2 spoonfulfuls of the marinated red pepper very much chopped finely
2 spoonfulfuls of parsley leaves chopped up
preparing: exactly to clean herring fillets. In small potful to prepare the pickle from given elements along with 3 glasses of water. To boil the whole, and then to hold on the small fire for 10 minutes. After cooling to fill herring with the pickle, we are putting back at least on the night, and best for 24 hours.
To pour the wine over raisins and to leave for 20 minutes. To take herring out out of the pickle, to cut up into tight belts and to prepare stoppers from them (see the photograph).
From given elements to prepare the sauce, to pour stoppers with it. This way prepared to put back on 2 hours into the refrigerator. Then herring are already ready to eat.
4-5 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 stalk celery finely chopped
1 carrot finely chopped
1 medium onion finely chopped
4 garlic cloves, minced
1 large bay leaf
1 tablespoon minced fresh sage (see note)
1 tablespoon minced fresh oregano
2 tablespoons minced fresh basil
2 ounces finely diced pancetta
2 ounces finely diced prosciutto
1/2 pound (115 g) ground veal (see note)
1/2 pound (115 g) ground lamb
1/2 pound (l15 g) ground beef
1/3 cup red wine
1/2 cup Tomato Sauce
2 tablespoons tomato paste
2 cups Beef Stock
Salt and pepper to taste
1. Heat the oil in a large saucepan set on high heat until sizzling, about 2 minutes.
2. Add diced pancetta and cook till it gets as done as you want, your mainly using it for the flavor, remove from pan
3. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, oregano, sage, and basil and cook for 2 minutes, stirring constantly.
4. Reduce the heat to medium-low and cook 10 minutes more, stirring occasionally. Remove from pan.
5. Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for 2 minutes. Once done drain the grease off.
6. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about 5 minutes.
7. Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil.
8. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring occasionally.
9. If you like your sauce thicker, remove the cover during the last I5 minutes of cooking.
10. Add salt and pepper to taste.
11. Serve over any pasta you want, I like Penne.
Notes
Or use 1 ½ lb. of meatloaf mix, sometimes they call it meatball mix like I do.
If you don’t have the wine or don’t want to use the wine, use a little of the broth
If you can’t get fresh herbs, use dried, but use teaspoons instead of tablespoons.
HERRINGS
Ingrediants1 / 2 kg of fillets herrings
4 spoonfulfuls of raisins
100 ml of the white, dry wine
to the pickle:
2 glasses of the wine vinegar
2 teaspoons of mustard seeds
1 / 2 teaspoons grinded of allspice
2 bay leaves
sugar, pepper
to the sauce:
2 / 3 glasses of ketchup
2 / 3 glasses of oil
2 spoonfulfuls of the marinated red pepper very much chopped finely
2 spoonfulfuls of parsley leaves chopped up
preparing: exactly to clean herring fillets. In small potful to prepare the pickle from given elements along with 3 glasses of water. To boil the whole, and then to hold on the small fire for 10 minutes. After cooling to fill herring with the pickle, we are putting back at least on the night, and best for 24 hours.
To pour the wine over raisins and to leave for 20 minutes. To take herring out out of the pickle, to cut up into tight belts and to prepare stoppers from them (see the photograph).
From given elements to prepare the sauce, to pour stoppers with it. This way prepared to put back on 2 hours into the refrigerator. Then herring are already ready to eat.
BOLOGNESE MEAT SAUCE
Serves 44-5 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 stalk celery finely chopped
1 carrot finely chopped
1 medium onion finely chopped
4 garlic cloves, minced
1 large bay leaf
1 tablespoon minced fresh sage (see note)
1 tablespoon minced fresh oregano
2 tablespoons minced fresh basil
2 ounces finely diced pancetta
2 ounces finely diced prosciutto
1/2 pound (115 g) ground veal (see note)
1/2 pound (115 g) ground lamb
1/2 pound (l15 g) ground beef
1/3 cup red wine
1/2 cup Tomato Sauce
2 tablespoons tomato paste
2 cups Beef Stock
Salt and pepper to taste
1. Heat the oil in a large saucepan set on high heat until sizzling, about 2 minutes.
2. Add diced pancetta and cook till it gets as done as you want, your mainly using it for the flavor, remove from pan
3. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, oregano, sage, and basil and cook for 2 minutes, stirring constantly.
4. Reduce the heat to medium-low and cook 10 minutes more, stirring occasionally. Remove from pan.
5. Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for 2 minutes. Once done drain the grease off.
6. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about 5 minutes.
7. Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil.
8. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring occasionally.
9. If you like your sauce thicker, remove the cover during the last I5 minutes of cooking.
10. Add salt and pepper to taste.
11. Serve over any pasta you want, I like Penne.
Notes
Or use 1 ½ lb. of meatloaf mix, sometimes they call it meatball mix like I do.
If you don’t have the wine or don’t want to use the wine, use a little of the broth
If you can’t get fresh herbs, use dried, but use teaspoons instead of tablespoons.
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