Tag Archives: Pecorino cheese

Over the Moonie: Goudarooni – Nebraska

The goudarooni is a variation on the calzone, a folded over pizza with the filing inside. We couldn’t determine where the wacky name comes from since there is no gouda in the recipe, but this regional

Goudarooni- Nebraska

dish you’ve never heard of comes to you by way of Omaha, Nebraska, specifically Orsi’s Italian Bakery on Pacific Street. This joint has been around since 1919 so you can bet they know their stuff. Our recipe is a slight adaption of Saveur’s and is filled with potatoes, tomato-y ground beef and two types of cheese. Make this and you will not go hungry for days.

Goudarooni - Nebraska

Do not miss Omaha’s Durham Museum. Located in the former Union Station, the Durham is a hands-on history museum with restored trains from different eras, western artifacts, and even an old time soda fountain.

Goudarooni

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

 For crust:

  • 1 package yeast
  • 2 teaspoons sugar
  • 1 ½ cups warm water
  • 2 tablespoons olive oil
  • 3 1/2 – 4 cups all purpose flour
  • 1 teaspoon salt
  • Cooking spray

For filing:

  • 1 ½ pounds Yukon gold potatoes, peeled and sliced with mandolin
  • 1/2 cup olive oil
  • Salt
  • Pepper
  • 1 medium onion, chopped
  • 1 pound ground beef or turkey
  • 1 6-ounce can of tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried chili flakes
  • 1/2 teaspoon sugar
  • 1/2 cup water
  • 2 cups grated mozzarella
  • 1 cup grated Pecorino Romano cheese

Instructions

To make crust: To make crust: In a large bowl, dissolve yeast and 1 teaspoon sugar in ½ cup warm water. Let sit until mixture begins to foam. Add rest of water and olive oil. Add 3 ½ cups flour, salt, and remaining sugar. Mix with a stand mixer fitted with a dough hook until well combined. If dough is too sticky add a quarter cup of flour at a time, until dough is smooth and elastic and pulls away from the bowl. Transfer dough to a large bowl that has been coated with cooking spray. Cover with a tea towel and let rise until doubled, about 90 minutes.

To make filing: Place potatoes with a ¼ cup olive oil, salt and pepper on a baking sheet. Mix with hands until potatoes are well coated. Spread evenly and bake at 500 degrees for 6-8 minutes or until potatoes are tender. Remove and set aside.

In a large sauté pan, cook onions in remaining ¼ cup olive oil until translucent. Add meat, breaking it up while it cooks until it is no longer pink. Add tomato paste, spices and sugar, along with ½ cup water. Cook until sauce thickens, about 5 minutes. Season with salt and pepper to taste. Set aside.

To assemble goudarooni: Punch the dough down. On a floured surface, roll out the dough into an 18” X 20” rectangle. Slide a well-floured pizza peel under half the dough. Spread half the mozzarella and pecorino, leaving a 1-inch border. Spread the potatoes, then the meat sauce. Top with the remaining cheese. Fold up dough over the filling, and crimp the edges closed. Cut two slits in the top for steam to escape. Slide into 500 degree oven. Bake for 30 minutes or until golden brown.

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A Win Hands Down: Hot Browns – Kentucky

It’s Kentucky Derby week! Some of the good eats associated with the Derby include mint juleps (see our recipe for the hands down best way to pump up the mint flavor) and decadent Bourbon Pecan Pie. Add to that Hot Browns, an open faced turkey sandwich fancied

Hot Browns - Kentucky

 

up with mouthwatering Mornay sauce and then topped with tomatoes, bacon and Pecorino Romano cheese. Invented at the Brown Hotel in the 1920s to satiate dinner-dance guests, this knife and fork sandwich has been wowing Louisville residents and visitors for close to a century.

Of course the best Hot Browns are made when you can roast your own turkey. If that is too involved for you, freshly sliced deli turkey will work too. Mornay sauce is a white cheese sauce that is actually very simple to make. Classically made with Gruyere, the Brown Hotel uses Pecorino Romano but we used a sharp cheddar to mix it up a bit.

Don your fanciest hat or fascinator and make your way to Louisville on May 7 for the 2016 Kentucky Derby.

 

Hot Browns

  • Servings: 4
  • Difficulty: moderate
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Ingredients

For Mornay Sauce:

  • 1 ½ tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups whole milk
  • 3/4 cup grated sharp cheddar cheese
  • Pinch of cayenne pepper
  • Salt to taste

For Sandwiches:

  • 4 slices thick sliced white bread with crusts removed, toasted
  • 2 pounds sliced turkey, divided
  • 2 small tomatoes, thinly sliced
  • 8 slices cooked bacon
  • 1/2 cup grated Pecorino Romano cheese
  • 1-2 tablespoons finely diced parsley
  • Paprika

Instructions

To make Mornay sauce: In a medium sauce pan, melt butter over medium heat. Add flour and make a roux. Cook roux, stirring constantly for 3 minutes. Add milk in a thin stream and whisk until sauce is thickened, about 8-10 minutes. Remove from heat, add cheese and stir until melted. Add cayenne pepper and salt to taste. Set aside.

To assemble sandwiches: Arrange toasted bread on a baking sheet. Divide the turkey into four equal parts. Top each sandwich with Mornay sauce, then tomato slices, then two slices of bacon arranged in a cross. Sprinkle each sandwich with Pecorino Romano cheese and paprika. Place under broiler for 5 minutes or until tops of sandwiches are bubbling. Sprinkle diced parsley on top before serving.