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Bolognese - add chicken liver or not?
Posted on 7/31/15 at 12:08 am
Posted on 7/31/15 at 12:08 am
Made bolognese several times before and it has been excellent, but I have never added chicken livers which some say adds a real depth of flavor. I'm making a batch Friday and am trying to decide if I should add the livers.
Any thoughts from the bolognese experts?
Any thoughts from the bolognese experts?
7
Posted on 7/31/15 at 3:02 am to ChEgrad
No.
I do love me some chick liver, but classic bolognese has such a clean flavor.
I do love me some chick liver, but classic bolognese has such a clean flavor.
Posted on 7/31/15 at 5:51 am to BocaJared
A couple slices of baolognese is what I use.
Posted on 7/31/15 at 6:32 am to ChEgrad
No
Posted on 7/31/15 at 7:21 am to ChEgrad
It doesn't belong there for a reason
Posted on 7/31/15 at 8:03 am to ChEgrad
Mario Batali has a bolognese recipe that calls for gizzards and livers.
I made it once and thought the metallic undertones were overpowering. While it worked as a meal for super poor people who only have access to livers and gizzards, I would never as a non-poor American choose it over a regular bolognese.
I made it once and thought the metallic undertones were overpowering. While it worked as a meal for super poor people who only have access to livers and gizzards, I would never as a non-poor American choose it over a regular bolognese.
Posted on 7/31/15 at 8:13 am to ChEgrad
My only experience is with Emeril's Turkey Bolognese, which I've made many times. Probably not very authentic, but it is damned good.
It calls for just ground turkey as the meat. I usually take an Italian sausage or two out of the casing, saute, and add to the pot near the end.
It's amazing how meh it tastes at the beginning, then it becomes delicious by simmering for 2 or 3 hours.
Someone joked about bologna, but Cooks Illustrated has a recipe that uses six different types of meats: ground beef, pork, and veal; pancetta; mortadella (bologna-like Italian deli meat); and chicken livers.
A discussion on what is authentic bolognese will usually end up like one on what is the one true gumbo recipe. People debate to no end which meats, whether to include dairy, etc.
It calls for just ground turkey as the meat. I usually take an Italian sausage or two out of the casing, saute, and add to the pot near the end.
It's amazing how meh it tastes at the beginning, then it becomes delicious by simmering for 2 or 3 hours.
Someone joked about bologna, but Cooks Illustrated has a recipe that uses six different types of meats: ground beef, pork, and veal; pancetta; mortadella (bologna-like Italian deli meat); and chicken livers.
A discussion on what is authentic bolognese will usually end up like one on what is the one true gumbo recipe. People debate to no end which meats, whether to include dairy, etc.
Posted on 7/31/15 at 8:54 am to ChEgrad
I've been craving bolognese. But its a too hot to cook like that right now.
My go to has always been the Batali recipe in Molto Mario - pancetta, veal, pork, beef, soffrito, tomato paste, white wine, and milk. But recently found in the Mozza cookbook a bolognese which cooks the soffrito for about 3 hours before adding any of the meats. Will try that the first time temp drops under 85.
My go to has always been the Batali recipe in Molto Mario - pancetta, veal, pork, beef, soffrito, tomato paste, white wine, and milk. But recently found in the Mozza cookbook a bolognese which cooks the soffrito for about 3 hours before adding any of the meats. Will try that the first time temp drops under 85.
Posted on 7/31/15 at 8:58 am to ChEgrad
I lived in Bologna, Italy for a year and always thought the best and most authentic bolognese sauces did not add chicken livers.
Just a personal preference, but in the region, the best versions excluded liver.
Just a personal preference, but in the region, the best versions excluded liver.
Posted on 8/1/15 at 12:11 am to BlackenedOut
I made the Mozza bolognese before and it turned out really well, but man it was a pain waiting for the soffrito to get done all the while worrying if it would burn (some horror stories on the Internet of burned/bitter soffrito).
I got a bit of a late start today and forgot I started this thread. Added probably one or two livers to go along with the 4 lbs of beef and pork ( just hacked a chunk off a frozen block of livers so didn't get a good measurement). Kind of had to rush through some steps as we were going to dinner at some friends house, it didn't simmer as long as I would've liked today. Will finish it tomorrow.
As of right now I can't tell that the livers are in there. Wife wasn't too happy I did it cause she says she doesn't like the metallic taste of chicken livers, but I don't think she'll even notice.
Will actually serve the bolognese over butternut squash ravioli tomorrow evening. It's not standard, but we had that dish in Ferrara and it was excellent. Hope to do some tagliatelle and or lasagna later in the week.
I got a bit of a late start today and forgot I started this thread. Added probably one or two livers to go along with the 4 lbs of beef and pork ( just hacked a chunk off a frozen block of livers so didn't get a good measurement). Kind of had to rush through some steps as we were going to dinner at some friends house, it didn't simmer as long as I would've liked today. Will finish it tomorrow.
As of right now I can't tell that the livers are in there. Wife wasn't too happy I did it cause she says she doesn't like the metallic taste of chicken livers, but I don't think she'll even notice.
Will actually serve the bolognese over butternut squash ravioli tomorrow evening. It's not standard, but we had that dish in Ferrara and it was excellent. Hope to do some tagliatelle and or lasagna later in the week.
Posted on 8/1/15 at 6:01 am to ChEgrad
I like to add a pinch of ras el hanout, a middle eastern spice to my bolognese. The clove, cardamom and nutmeg give a tremendous depth to the flavor.
Ras el hanout means "top of the shelf" and it's a combination of the finest spices a spice store typically carries. Red Stick Spice Co. has it.
Posted on 8/1/15 at 8:48 am to bdevill
I have added nutmeg. I have seen many recipes using cloves and cinnamon. Yours is the first suggestion of cardamom I've seen.
Those favors go very well together. Reminds me of Indian spice combinations.
Those favors go very well together. Reminds me of Indian spice combinations.
Posted on 8/1/15 at 9:15 am to ChEgrad
It's used in a moussaka recipe I tried from Food and Wine.. Give it a try.
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