Pour olive oil in a big pan and set over medium-high heat. Lay the roast in and brown it on each side for a minute or two, without moving, until caramelized all over. Still over medium-high heat, drop in vegetables and garlic cloves, toss to coat with oil and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini and remaining teaspoon salt and toss all together. Pour in 2 bottles of wine and any meat juices that collected on the platter. After 2 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180 degrees it should be easily pierced with a fork and removed from the oven.
Pass the tomatoes and their liquid through a food mill. Cook onions, pancetta and hot peppers, adding the strained tomatoes; cook until the sauce is thickened, about 20 minutes. Cook the perciatelli in boiling water, about 12 minutes. Combine sauce and pasta, adding pasta cooking water if necessary to lightly coat pasta. Stir in 1 cup grated cheese, and transfer to a large, heated serving platter or bowl.
Cook for 7 to 8 minutes, until it is quite thick. Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.
Pour the olive oil into a large skillet, toss in the garlic cloves, and set it over low heat. When the garlic is sizzling, lay in all the sausages in one layer, and cover the pan. Cook the sausages slowly, turning and moving them around the skillet occasionally; after 10 minutes or so, sprinkle the peperoncino in between the sausages.
On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added and beat briefly on high. Fold in the chopped nuts and chocolate by hand and blend in well.
Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy, Latin America and all over the world. Buon Appetito! ¡Buen apetito!
David Rocco's Dolce Vita
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In The Kitchen With Stefano Faita
Lidia's Family Table
Catherine's Roman Holiday
Catherine's Italian Kitchen
Lidia’s Italy In America
Made in Spain with Jose Andres
Mexico: One Plate at a Time with Rick Bayless
Rocco Gets Real
Two Greedy Italians
David Rocco's Dolce India
Amore al Dente
Michela's Classic Italian
Made in Italy with Silvia Colloca