GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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6 tablespoons butter
1 1/2 tablespoons GC Farms' extra virgin olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 3 oz. pancetta, finely chopped 6 oz. ground pork 6 oz. ground beef 2 oz. sausage 2-3 chicken livers (optional) 1/4 pint dry white wine salt and pepper 4 teaspoons tomato paste 1 1/4 cups stock 4 tablespoons cream (or milk) |
  1 - Heat half of the butter and all of the oil in a deep frying pan. Add the onion, carrot, celery and bacon, and fry over low heat until the vegetables soften and change color. Add the pork, beef, sausage and chicken liver and fry gently until they begin to brown, crumbling with a fork. Moisten with wine and cook until it evaporates, then season with salt and pepper to taste. Dilute the tomato paste with a little stock. Stir into the sauce, cover and cook slowly, stirring occasionally, and gradually add remaining stock.
2 - After the sauce has simmered for about 1 1/2 hours, stir in cream and continue cooking until reduced. Add remaining butter and stir until melted.
3 - Cook the rigatoni in plenty of boiling salted water for 10-12 minutes until al dente. Drain and transfer to a warm serving dish.
4 - Cover rigatoni with sauce, mix well, and serve immediately with grated Parmesan cheese.
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                                                                                                                                MAR 2012
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