“Now, therefore, I, Roy Cooper, Governor of the State of North Carolina, do hereby proclaim May 2020, as “BEEF MONTH” in North Carolina, and commend its observance to all citizens.”
That’s right, it is North Carolina Beef Month and though we wish we were celebrating with you in the restaurant, we want to encourage you to try out some of these traditional Italian recipes at home until you can dine with us again.
How to Enter:
- Post a picture on Instagram of how you are celebrating NC Beef Month and National Grilling Month in May
- Tag your post with #NCBeefMonth
- Follow @GotToBeNC on Instagram
Winners will be randomly selected by Go to Be NC, which is hosting the giveaway. Winners will be announced on June 3 in the comments on Instagram and notified by a direct message.
We want to help you win by giving you some recipe inspiration. We hope you enjoy and we look forward to seeing your pictures. Tag Mulino Italian Kitchen and Bar on Instagram if you used one of the recipes.
Traditional Italian Recipes
Bolognese from Samad Hachby, Owner of Mulino Italian Kitchen and Bar
- 1/2 lb beef
- 1/2 lb pork
- 1 medium-size onion
- 1 garlic
- 1 celery
- 1 mid-size carrot
- 1 sprig of parsley
- 2 oz of tomato paste
- 1 lb of good tomato sauce
- 5 oz of red wine
- 4 tsp EVOO
- 1 tsp salt
- 1 tsp pepper (to taste)
- Dice/chop the carrots, onions, celery, parsley, garlic (leave the garlic in its skin to avoid burning it.)
- Place the mix in a medium/low heat pan with the EVOO and cook until all of the oil is absorbed.
- Add the meats and cook for 30-40 minutes to give a beautiful color, it will almost turn dark.
- Salt and pepper and mix well and then add the wine to deglaze. Cook the mix on high heat until the wine is cooked out.
- Add the tomato paste first after mixing it with a bit of water, then add the tomatoes.
- Cook in a low heat until the oils start surfacing in the sauce.
- Buon appetito!
Beef Carpaccio With Pink Pepper, Rocket and Sun-Dried Tomatoes From Great Italian Chefs
- 400g of beef fillet
- 100ml of extra virgin olive oil
- 70ml of lemon juice, (fresh)
- 15 pink peppercorns
- 120g of rocket, washed and dried
- 4 tbsp of sun-dried tomatoes
- sea salt
- Place the beef fillet in the freezer until it is half-frozen.
- After this time, remove from the freezer and cut into very thin slices using a very sharp knife. Place each slice between 2 pieces of greaseproof paper and gently beat with a rolling pin or mallet to thin out the slices even more. Store them in the fridge until ready to serve.
- Make a vinaigrette by mixing together the extra virgin olive oil, lemon juice, pink peppercorns, and salt to taste.
- Arrange the thinly sliced carpaccio on a plate and drizzle half the vinaigrette over it. Refrigerate for 15 minutes.
- When ready to serve, dress the rocket with the remaining vinaigrette and top the carpaccio with it.
- Decorate with the chopped sun-dried tomatoes and serve immediately.
Source: Great Italian Chefs
Beef Carpaccio With Pink Pepper, Rocket and Sun-Dried Tomatoes From Supplì al Telefono
- 1 small onion, diced
- 1 garlic clove, sliced
- 150g of beef mince
- 2 sprigs of thyme, leaves picked
- 100ml of red wine
- 400g of passata
- 200g of risotto rice
- 200ml of beef stock
- 1 knob of butter
- 10g of Parmesan, grated
- 125g of buffalo mozzarella
- 1 egg
- 50g of flour
- 100g of breadcrumbs
- olive oil
- To begin, sauté the onions and garlic in a glug of olive oil until soft. Add the mince and thyme leaves and cook until the mince is nicely browned.
- Add the red wine and reduce by half. Next, add the passata and leave to simmer for 20 minutes.
- Add the risotto rice and cook until it has absorbed most of the passata. After this time, add a couple of splashes of beef stock and again wait for the rice to absorb the liquid. Repeat the process, adding a small amount at a time, until the rice is almost ready but a little undercooked. Remove from the heat.
- Stir in the butter and grated Parmesan, then spread over a cling film-lined tray to allow the rice to cool quickly. Chill in the fridge overnight or until completely cold and set.
- Tear the mozzarella into 12 even strips and, using a knife, cut the set rice into 12 even portions.
- Take one of the portions of rice, lay it flat in your hand, and place the mozzarella in the centre. Roll the rice around until you have a nice neat cylinder. Place on a clean plate and repeat to form the remaining supplì.
- Preheat a deep-fryer or deep pan of oil to 180°C.
- Prepare a bowl of whisked egg, a plate of flour, and a tray of breadcrumbs. One-by-one, roll the supplì in the flour, then the egg, and finally coat in the breadcrumbs.
- Deep-fry the supplì in batches until golden, then drain on kitchen paper. Serve hot to ensure a nice gooey cheese centre.
Source: Great Italian Chefs