< Previous190DINNERVEGAN BOLOGNESE WITh WhoLE WhEAT PENNEWhen I noticed that Italians are making gluten-free pasta, I realized that we were in a new era of Italian cookery. So I figured it wouldn’t be too heretical to update traditional, rich Bolognese sauce for people who, whether through preference or doctor’s orders, want a lighter version of this satisfying comfort food. In recent years I’ve been committed to provid-ing more menu choices for customers who have health issues or food sensitivities. Guests don’t necessarily want to announce their food prefer-ences to the world, especially if they’re at, say, an important business lunch, so having a range of dishes guests can eat without having to place a special order is a new part of hospitality.This Vegan Bolognese is chock-full of vegetables, minced finely to approxi-mate the texture of the ground meat in the traditional version. It’s a bit of work to mince all the veg (a food processor on the pulse setting does the trick), so consider doubling the recipe and freezing half in single-serving containers for quick mid-week meals. And don’t skimp on the cooking time; the key to this sauce is letting it simmer over very low heat for a long time—at least 1½ hours. Serves 4 as a main course, 6 as an appetizer1 eggplant, trimmed and cut into 1-inch cubes4 bell peppers (preferably a mix of red and yellow), cored, seeded, and roughly chopped1 small head cauliflower, trimmed and broken into florets2 carrots, peeled, trimmed, and roughly chopped½ pound button mushrooms, wiped clean of dirt and sliced1 large bulb fennel, trimmed and roughly chopped1 medium zucchini, trimmed and roughly chopped1 small hot red pepper, seeded and chopped (optional)¼ cup extra-virgin olive oil2 large red onions, diced5 cloves garlic, minced1½ cups red wine2 (28-ounce) cans crushed Italian plum tomatoes (preferably San Marzano)2 tablespoons chopped fresh rosemary leaves1 tablespoon dried oregano1 tablespoon herbes de Provence2 teaspoons kosher saltFreshly ground black pepper1 pound dried whole wheat penne FredsAtBarneys_HCtext4P.indd 1902/8/18 10:37 AMITALIAN CLASSICS191Using a food processor with the pulse setting and working in batches, mince the eggplant, bell peppers, cauli-flower, carrots, mushrooms, fennel, zucchini, and hot pepper (if using). Pulse each batch 3 or 4 times, but only hold the pulse button for 1 second at a time, pausing between pulses so that the vegetables don’t become pureed. You want them chopped to a size that resembles chopped meat. Mix them all together in a large bowl and set aside.heat the olive oil in a large, heavy stockpot over medium heat. Add the onions and garlic and sauté until wilted, then add the vegetable mix - ture. Stir together for 2 to 3 minutes, until they are wilted. Add the wine and stir together for 1 minute, then add the tomatoes, rosemary, oregano, herbes de Provence, salt, and black pepper. Reduce the heat to low and simmer gently, uncovered, stirring every 8 to 10 minutes, for 1½ to 2 hours, until the sauce is rich and thick. If the sauce becomes too thick before the vegetables are very soft, add a little water and continue cooking. Taste and add more salt and pepper, if desired. You can use this sauce immediately, but it’s even better if it sits overnight in the fridge to let the flavors meld.Fill a 10-quart pasta pot with 7 quarts of salted water and bring to a boil over high heat. Add the pasta to the boiling water, stir, and cover until it returns to a boil. Uncover and cook until the pasta is al dente. Drain in a colander, but reserve 1 cup of the cooking water.Make sure the sauce is hot, then add the drained pasta and toss together well. If the sauce is too thick, add some of the pasta water, a little bit at a time, to thin it slightly. heat together for 1 or 2 minutes, and serve.FredsAtBarneys_HCtext4P.indd 1912/8/18 10:38 AM252DESSERTSTRADITIONAL TIRAMISUThere are a lot of different versions of tiramisu out there, but this is as close to the original Italian one as it gets. Tiramisu starts with making a good zabaglione, the fluffy, light Italian custard. Making the zabaglione is the only skill required here; the rest is an easy process of layering and waiting. And then, of course, eating.Serves 10 to 121½ cups very strong coffee*30 ladyfinger cookies4 egg yolks1/3 cup Marsala wine6 tablespoons sugar1 (17.6-ounce) container mascarpone cheese1½ cups heavy cream½ teaspoon vanilla extractCocoa powder for sprinkling *Make extra-strong coffee by mixing 4 tablespoons espresso powder with 12 ounces water, or brew using your favorite method with 4 tablespoons ground coffee and 12 ounces water. Place the coffee in a wide mixing bowl. Dip half of the ladyfingers briefly in the coffee to moisten, but not so long as to soak them, then use them to line the bottom of a 10- to 12-inch baking dish.To make the zabaglione, create a double boiler by filling a saucepan halfway with water and bringing it to a gentle boil, then place a large stainless-steel mixing bowl over the pan so it is not touching the water. Add the egg yolks, Marsala, and 4 tablespoons of the sugar to the bowl. Beat with a whisk or handheld electric mixer, whisking constantly so as not to scramble the eggs, until tripled in volume, 5 to 8 minutes. Remove the bowl from the pan and let cool. Stir the mascarpone until it is softened, then fold it into the cooled zabaglione until just combined.Combine the remaining 2 tablespoons sugar with the cream and vanilla in a large mixing bowl and whip together until the cream forms stiff peaks. Gently fold the whipped cream into the mascarpone mixture until it’s completely mixed in.Spread half of the mixture evenly over the soaked ladyfingers. Dip the remaining cookies in the coffee and lay them on top of the cream mixture. Sprinkle the cookies with more coffee so they are dark and soaked, then spread the remaining cream mixture over them.Use a fine mesh sifter to sprinkle cocoa powder on top. Refrigerate for at least 4 hours before serving.FredsAtBarneys_HCtext4P.indd 2522/8/18 10:44 AMFredsAtBarneys_HCtext4P.indd 2532/8/18 10:44 AMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >