But last I checked, dirty rice can't Zoom, and that's a tragedy.
Paired with a smaller portion of ground chuck, they add a balanced blend of flavor and texture, lending the quality of their seasoning and aging to the sauce in no time.. Next, chop them up.Using a food processor, or a sharp knife and some patience, finely chop the larger pieces into very small bits.
Finely chopping the meats before cooking allows them to fully integrate into the sauce, releasing their flavor and blending right in with the texture of the ground meat..Finally, cook them in batches.This allows each cut of cured meat to fully render, so they’ll brown properly, release their fat and seasonings into the fond, and nearly melt into the final sauce.
Cooking the meats one after the other builds an incredible foundation of flavor in the pan before you finish off the sauce with aromatics, tomatoes, broth, and a generous splash of red wine for deglazing.A final flourish of creamy butter and red wine vinegar bring a luxurious silkiness and brightness to the sauce.
And, there’s no need to finish with extra salt — the cured meats provide just enough to properly season the ragu.
So the next time there’s extra salami on your cutting board, don’t toss it.Let cake cool in pan 15 minutes.
Remove cake from pan; let cool completely on wire rack, about 2 hours.. Make the Grape Glaze.Process grape slices and 1/4 cup powdered sugar in a spice grinder or food processor until a fine powder forms, about 30 seconds.
Sift through a fine wire-mesh strainer into a small bowl; discard any clumps.Whisk 2 tablespoons Moscato or lime juice, salt, and remaining 3/4 cup powdered sugar into grape powder.