Sardi's Meat Sauce and Hot Shrimp A La Sardi & Cannelloni Au Gratin with Sardi Sauce

[Olga Drozd]

Sardi's Meat Sauce

The following recipe is the sauce that is used in Sardi's in New York City. This meat sauce is excellent just as it is, served on spaghetti or any of the pastas.  Store this delicious sauce in the freezer and have it on hand for whenever you are in a Sardi mood.

1 pound ground beef
1/4 pound ground veal
1/4 teaspoon sage
1/4 teaspoon oregano
1 Tablespoon salt
1/2 teaspoon pepper
1 onion, ground
1/4 pound mushrooms, ground
3 cloves garlic, ground
4 cups canned tomatoes
1 cup tomato puree
1/2 cup tomato paste

Preheat oven to moderate 350º F.

Mix: 1 pound ground beef and 1/4 pound ground veal.  Spread meat in a baking pan and cook in the moderate oven for 20 minutes.  Stir and continue to cook for 10 minutes longer.

In a saucepan combine: 1/4 teaspoon sage, 1/4 teaspoon oregano, 1 Tablespoon salt, 1/2 teaspoon pepper, 1 onion, ground, 1/4 pound mushrooms, ground (4 medium), and 3 cloves garlic, ground.  Heat, stirring, on top of stove.

Spread over meat and continue to cook in oven for 15 minutes longer.

Remove meat mixture from oven and transfer to a large saucepan.

Add: 4 cups canned tomatoes, 1 cup tomato puree, and 1/2 cup tomato paste.  Mix well, bring to a boil, and simmer for 1 1/4 hours.  Correct seasoning with salt, cool, and store in refrigerator, where it will keep for at least a week, or in freezer.  Reheat when needed. Makes 6 cups.


HOT SHRIMP A LA SARDI:

This is the most special of Sardi's first courses.

Sardi's Meat Sauce above

SHRIMP:

12 medium shrimp

SAUCE:

1 cup Sardi's meat sauce
1/2 cup dry white wine
1 clove garlic, minced

2 slices bread
1 Tablespoon butter
1/2 teaspoon minced garlic

Make Sardi's meat sauce.  The recipe will make 6 cups, but you can freeze what you don't use for the shrimp.

Preheat oven to hot 400º F.

SHRIMP:  Poach: 12 medium shrimp in simmering water for 5 minutes.  Drain and remove shells and dark vein running down backs.  Set aside.

SAUCE: Heat: 1 cup Sardi's meat sauce and 1/2 cup dry white wine.  Stir in: 1 clove garlic, minced.

PRESENTATION:

Trim the crusts from: 2 slices bread and cut into triangle halves.  Saute until golden in: 1 Tablespoon butter to which has been added: 1/2 teaspoon minced garlic.

Take 2 individual au gratin dishes.  Place 6 cooked shrimp in each and cover with hot sauce.  Arrange 2 garlic croutons like wings in center of dish and heat in hot oven for 10 minutes, or until sauce is very hot and bubbly.  Serve immediately. Serves 2.

A Treasury Of Great Recipes

[Olga Drozd]

CANNELLONI AU GRATIN WITH SARDI SAUCE:

You can use French crepes (recipe below) or the cannelloni recipe.

CANNELLONI:

3 eggs
1 1/2 cups flour

In mixing bowl beat: 3 eggs.

Gradually beat in: 1 1/2 cups flour, 1/2 cup at a time, to make a sticky paste.  Turn paste out onto a pastry board sprinkled with: 1/2 cup flour and knead in as much of this additional flour as necessary to make a firm, smooth dough. Divide dough in half, cover with a towel, and let rest for 30 minutes.

Roll out cannelloni paste, half at a time, on floured board.  Roll very thin and cut into rectangles about 6 X 4 inches.  Place on towel to dry for a few hours or overnight.

Cook the cannelloni in rapidly boiling salted water for 5 minutes.  Drain and cover with cold water.  Set aside.

CANNELLONI SAUCE:

4 Tablespoons butter
5 Tablespoons flour
1 1/2 cups hot chicken stock
Salt and white pepper to taste
3/4 cup grated cheddar cheese
1 cup Sardi's meat sauce
1/2 cup light cream

In saucepan heat: 4 Tablespoons butter until melted.

Stir in: 5 Tablespoons flour

Add: 1 1/2 cups hot chicken stock and cook, stirring rapidly, until sauce is smooth and thickened.  Cook over low heat for 5 minutes.  Add salt and white pepper to taste.

Stir in: 3/4 cup grated cheddar cheese and stir until cheese is melted.

Stir in: 1 cup Sardi's meat sauce and 1/2 cup light cream.  Keep hot.

FILLING:

2 cups chopped cooked chicken
1/2 cup chopped cooked spinach
1/4 cup grated Parmesan cheese
3/4 cup chicken stock

Grind: 2 cups chopped cooked chicken and 1/2 cup chopped cooked spinach.  Put mixture into saucepan.

Stir in: 1/4 cup grated Parmesan cheese and 3/4 cup chicken stock.  Cook over low heat, stirring occasionally, for 20 minutes.  Remove from heat and cool.

PRESENTATION:

Preheat oven to very hot 450º F.

Spread each crepe or cannelloni with about 3 Tablespoons of the chicken mixture and roll up.  Place 2 per person in individual baking dishes.  Cover each 2 with 1/2 cup cannelloni sauce.  Sprinkle each with: 1 Tablespoon grated Parmesan cheese, and bake in a very hot oven for 10 minutes.  Serve at once. Serves 6.

FRENCH CREPES:

1/2 cup flour
Pinch salt
1 large egg, lightly beaten
1 cup milk

Sift into bowl: 1/2 cup flour an a pinch of salt.

Combine: 1 large egg, lightly beaten, and 1 cup milk.  Strain into flour mixture and mix until batter is smooth.

To cook the crepes, heat a small frying pan, from 5 to 6 inches in diameter, until very hot.  The crepes must cook quickly or they will be tough.

Put: 1/2 teaspoon butter in pan and swirl pan to coat bottom and sides.  As soon as butter begins to brown, pour in about 2 Tablespoons of the batter and swirl pan in a circular motion to spread batter evenly and thinly to the edge.

Cook the crepe for about 1 minute, or until set and brown on underside; turn with spatula and cook for 20 to 30 seconds, or until second side browns.  Turn out on towel to cool.  Makes 12 crepes.

A Treasury Of Great Recipes