ORLANDO, Fla. — Made-from-scratch family recipes await at an Italian gathering spot — Mia’s Italian Kitchen on International Drive.
The recipes are inspired by the owner’s great-grandmother.
“She was from Italy and she only spoke English,” said chef and market partner Anthony Signore. “So they spoke through food.”
Signore chose to demo their rigatoni bolognese and a mushroom and truffle pizza. He said these recipes and vibes bridge the gap between elevated dining and a Sunday dinner at Nonna’s house.
Let’s cook!
Mia’s Italian Kitchen
Rigatoni Bolognese
Feeds: Four + leftover sauce
3.5 ounces Spanish onion, medium dice
3.5 ounces carrots, peeled, medium dice
1.5 ounces celery, medium dice
1 pound ground beef
10 ounces red wine
Three cans Italian tomatoes, peeled and pureed
8 ounces tomato paste
1 bay leaf
1 ounce garlic, minced
2 teaspoons dry oregano
1/2 teaspoon crushed red pepper flakes
1.5 ounces fresh basil
0.5 ounce fresh oregano
1 ounce kosher salt
1.5 pounds fresh rigatoni, or 1 pound dry rigatoni
8 ounces Fina-style whole milk ricotta
In a large pot, cook the ground beef until it is no longer pink and the fat renders out. Remove beef from the pot and drain half the fat. Cook the celery, onion, carrots, and garlic until translucent. Add the tomato paste and cook for two minutes, stirring with a rubber spatula. Add the beef back in as well as the red wine. Cook until reduced by half. Add the tomatoes, bay leaf, dry oregano, crushed red pepper and salt.
Cook for approximately 45 minutes until thickened. Add fresh basil and oregano. Check salt level and adjust as necessary.
Cook rigatoni until al dente in boiling salted water, time varies based on pasta. Toss with 2 quarts of hot bolognese and divide into four bowls. Scoop 2 ounces of ricotta onto each bowl. May be garnished with fresh basil or parsley.
MIA’S ITALIAN KITCHEN
Funghi Tartufo Pizza
INGREDIENTS:
1 teaspoon chopped garlic
1 pound mixed raw mushrooms, sliced
3 ounces olive oil
8 ounces mayonnaise
2 ounces buttermilk
1/3 teaspoon granulated garlic
1/2 teaspoon kosher salt
3 tablespoons truffle puree
1 teaspoon white truffle oil
8 ounces peeled raw garlic cloves
1 cup canola oil
1/2 cup olive oil
1 teaspoon kosher salt
1 pound prepared pizza dough
8 ounces shredded whole milk mozzarella
Two 8-inch deep dish pizza pans
3 ounces canola oil
1/4 bunch of flat leaf parsley, chopped
Mushroom Procedure:
Preheat the oven to 400 degrees (375 degrees if using convection). Mix the mushrooms with 3 ounces of olive oil and season with salt and pepper. Spread in a single layer on a baking sheet, and roast for approximately 20-30 minutes, until the mushrooms turn golden brown and the liquid they release evaporates. Set aside to cool.
Truffle Crema:
Combine the mayonnaise, buttermilk, granulated garlic, 1/2 teaspoon kosher salt, truffle puree, and white truffle oil in a bowl and whisk until combined.
Confit Garlic:
In an oven-safe dish combine the 8 ounces of peeled garlic cloves, 1 cup canola oil, 1/2 cup olive oil, and 1 teaspoon kosher salt. Cover with aluminum foil and bake at 250 degrees for 20-30 minutes until fragrant, golden brown, and soft. Strain out the garlic from the oil and puree the cloves.
Pizza:
Preheat the oven to 500 degrees
Coat the inside of the pizza pans with 1.5 ounces of canola oil each.
Divide the pizza dough into two 8-ounce pieces.
Stretch the fit the pans and let rest for 20 minutes covered.
Re-stretch the dough so that it fits the pan completely.
Spread the garlic puree onto the dough and top with the mushrooms.
Top with mozzarella cheese and bake at 500 degrees for 10-12 minutes until golden brown and cheese is bubbly and melted.
Remove from the oven and pans, drizzle with the truffle crema.
Garnish with chopped parsley.
Dining and Cooking