Melt ½ of butter. Add tomatoes and cook about 6 minutes. Add salt and white pepper and nutmeg. Add prosciutto, peas, and 2/3 of cream. Add cheese and stir on simmer for a few minutes
Place tomatoes in a medium sized non-reactive casserole and add the chopped vegetables and oil. Do not mix. Cover casserole, set over low heat and cook for 1 ½ hours, shaking (not mixing) the casserole every so often to prevent the tomatoes from sticking to the bottom. Pass contents of casserole through a good mill, using the disc with the smallest holes, into a second casserole. Place the new casserole with the sauce over medium heat, add the butter and salt and pepper to taste. Mix very well land let reduce for 15 minutes, stirring every so often with a wooden spoon. When read, transfer sauce to crockery or glass bowl and let stand until needed.
For the Balsamella
Melt the butter over low heat in a heavy saucepan. When it starts to froth, add all of the flour, in one addition, and stir with a wooden spoon. Continue to stir, cook the mixture until the flour is completely incorporated, 1 to 3 minutes. Remove the mixture from heat and let stand for the time it takes the milk to reach a boil. Heat milk until it almost comes to a boil. Place the pan with the butter-flour mix over low heat and, all at once, add the nearly boiling milk and stir until smooth. Continue to cook the sauce over low heat and when it starts to boil, add salt and cook, stirring genrly for about 10 minutes. Transfer to glass or crockery bowl and press a piece of buttered wax paper over it to prevent a skin from forming.
For the Stuffing
Place spinach ricotta, egg, egg yolks, and cheese in a crockery or glass bowl and mix very well. Season with salt, pepper and nutmeg. Mix again, cover and refrigerate until needed.
For the Pasta
Prepare pasta to a thickness of a little less than 1/16 of an inch. Cut sheet into 6” squares. Precook squares in salted water for a few seconds, then transfer to a bowl of cold water to which 2 T. olive oil has been added. Remove from water and let rest on dampened cotton dish towel until needed.
Preheat oven to 375 degrees. Use 2 T. butter to grease an ovenproof 15 “ round baking dish or 13” x 8 ¾” glass pan. Place 2 heaping T. of stuffing in center of square. Fold into triangle, then take the two side ends and fold them to meet the lower end. Without pressing on them, gently transfer the stuffed pezze into the prepared dish, with stuffed part touching the side of the dish and the unstuffed part pointing towards the middle. Arrange the remaining pezze in the same way, forming two circles one inside the other. Pour balslamella over pezze and bake for 20 minutes. Meanwhile, reheat tomato sauce. Place 1 or 2 pezze on each plate and pour tomato sauce over the un-stuffed part. Add a basil leaf.
Heat oil and brown the pancetta, careful not to over cook. Remove from heat. Beat together the eggs, adding the cheese, salt and pepper. When the pasta is al dente (3 minutes less than the package suggests), drain and add to the pancetta over low heat. When the spaghetti and pancetta are mixed thoroughly, turn off the heat and add the egg mixture. Serve immediately, adding salt and pepper to taste. NEVER EVER ADD MILK OR CREAM!
Arrange tomatoes in two layers on bottom of 9 x 12 Pyrex baking dish. Cover with onions and garlic. Salt and pepper. Pour olive oil over. Bake uncovered at 400 degrees for 20-25 minutes. Place cooked drained spaghetti over baked sauce. Sprinkle with parsley and basil. Toss.
Heat oil and add pancetta. Stir for a minute and then add onion and cook until it turns golden brown. Add tomatoes, chili, basil, and salt and pepper. Cook 30 minutes or until sauce thickens.
In a large skillet, start sautéing the pancetta, and after a minute or two, add the onion. Cook until golden. Meanwhile cook the pasta, rigatoni is preferred, but any tube pasta will do like Cavatappi. When the pasta has a minute or 2 left to cook, drain it, retaining 1 cup of cooking liquid. Add pasta to pancetta and onion and mix well, cooking for a minute. Place in serving bowl and add pecorino and a generous amount of black pepper and salt only after you have tasted it.
In a large skillet heat oil and add pancetta. You can add a couple cloves of garlic here if you want. Sauté slowly with a pinch of chili pepper. When pancetta becomes crispy, add tomato sauce and a handful of pecorino. Meanwhile cook bucantini al dente. Drain pasta saving a little pasta cooking water to add to the skillet with the bucantini. Now turn on heat high, and spread a handful of pecorino and a handful of parmegiano over the bucantini and stir until the sauce becomes thick and creamy. Transfer to serving dish and add a little more of the pecorino and parmesan.
Mix warm water with 1 t. sugar, then whisk in yeast until dissolved. Let sit in warm place to proof while you get the rest of the dough together. Put ½ cup butter, 1 cup milk and 1/3 cups sugar in a glass container in microwave until the butter melts. Whisk eggs. Add butter mixture to eggs. Add flour as follows: Add ½ cup to the butter-egg mixture using a small hand mixer. Then add the yeast mixture which should be all puffed and expanded by this time. Then add remaining flour, ½ cup at a time, sopping after each addition scraping the sides of the bowl down. Do not over beat. When mixture starts to get sticky, stop using hand mixer and finish adding and incorporating remaining flour by hand. Grease a large bowl with lots of soft butter. Then shape dough into a ball and roll it around buttered bowl until all sides are buttered. Cover with a dish cloth and place in a warm spot for about 2 hours. Prepare muffin tins by drizzling melted butter in each cup – about 2 t. in each. When dough has doubled (at least) in size, punch it down and make individual little balls (about 2 t. each), roll them in the muffin cup butter and arrange three of them in each of the prepared muffin cups. You will have to estimate how large to make the balls so that you end up with 24 muffin cups each filled with three buttered balls. Then let rolls in muffin cups rise in a warm place for 30-60 minutes. When they are about the size that you want for the finished size, place in 400 degree oven and bake for 10 minutes. Makes 2 dozen rolls.
Mix first 6 ingredients plus salt and pepper. Mix cheese, butter and brandy. Make little balls of butter mix and place inside meat mixture patties. Grill burgers and top with Poncho Sauce.
Mix above and use 1 cup of mix for each batch of pancakes.