prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
salt
pepper
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
steps:
1. in a large pot, heat olive oil over medium-high heat. add the carrots, fennel, and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper, and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013
Showing posts with label parmigiano reggiano cheese. Show all posts
Showing posts with label parmigiano reggiano cheese. Show all posts
7.18.2014
green lasagna with bolognese sauce and bechamel
prep time: tbd
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
3.14.2014
spaghetti squash soup with wild mushrooms
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti squash - halved and seeds discarded
3 tablespoons olive oil
salt
pepper
2 tablespoon unsalted butter
1 medium onion - finely chopped
1 1/4 pounds mixed wild mushrooms - stems discarded and coarsely chopped
3 garlic cloves - finely chopped
2 quarts chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated parmigiano-reggiano cheese + more fore serving
2 tablespoons snipped chives
steps:
1. preheat the oven to 425 degrees. rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. using a fork, scrape the squash strands into bowls and keep warm.
2. meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. add the onion and cook over moderate heat, stirring, until golden 5 minutes. add the mushrooms and garlic and cook, stirring, until mushrooms are golden, 7 minutes. add the broth and sage, season with salt and pepper and bring to a boil. add the pasta and cook until al dente, 9 minutes. discard the sage sprig and stir in the 1/4 cup parmigiano-reggiano.
3. ladle the soup over the squash and garnish with the chives. serve with grated cheese.
- food and wine, november 2013
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti squash - halved and seeds discarded
3 tablespoons olive oil
salt
pepper
2 tablespoon unsalted butter
1 medium onion - finely chopped
1 1/4 pounds mixed wild mushrooms - stems discarded and coarsely chopped
3 garlic cloves - finely chopped
2 quarts chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated parmigiano-reggiano cheese + more fore serving
2 tablespoons snipped chives
steps:
1. preheat the oven to 425 degrees. rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. using a fork, scrape the squash strands into bowls and keep warm.
2. meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. add the onion and cook over moderate heat, stirring, until golden 5 minutes. add the mushrooms and garlic and cook, stirring, until mushrooms are golden, 7 minutes. add the broth and sage, season with salt and pepper and bring to a boil. add the pasta and cook until al dente, 9 minutes. discard the sage sprig and stir in the 1/4 cup parmigiano-reggiano.
3. ladle the soup over the squash and garnish with the chives. serve with grated cheese.
- food and wine, november 2013
1.08.2014
chickpea stew with orzo and mustard greens
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
11.25.2013
cavatelli with brown butter beets, ricotta and pistachios
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest
1 1/2 teaspoon chopped fresh sage
1 1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 1/2 pounds beets - peeled and finely grated in a food processor
1 1/2 teaspoon balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated parmigiano-reggiano
1/4 cup chopped pistachios
steps:
1. in a small bowl, combine ricotta, orange zest and sage. season with salt and pepper to taste. cover and refrigerate until ready to use.
2. in a large heavy skillet over medium heat, melt 5 tablespoons of butter. cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. reduce heat to low, cover and cook until beets are very tender, about 10 - 15 minutes. stir in vinegar. season with additional salt and pepper if needed.
3. meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. drain, reserving 1/3 cup cooking liquid. transfer pasta to a large warmed serving bowl. toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. toss well, add remaining cooking liquid if necessary to reach a creamy consistency. stir in beet mixture. season with salt and pepper. dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and pepper.
- new york times, october 2013
cook time: tbd
servings: 4
ingredients:
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest
1 1/2 teaspoon chopped fresh sage
1 1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 1/2 pounds beets - peeled and finely grated in a food processor
1 1/2 teaspoon balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated parmigiano-reggiano
1/4 cup chopped pistachios
steps:
1. in a small bowl, combine ricotta, orange zest and sage. season with salt and pepper to taste. cover and refrigerate until ready to use.
2. in a large heavy skillet over medium heat, melt 5 tablespoons of butter. cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. reduce heat to low, cover and cook until beets are very tender, about 10 - 15 minutes. stir in vinegar. season with additional salt and pepper if needed.
3. meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. drain, reserving 1/3 cup cooking liquid. transfer pasta to a large warmed serving bowl. toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. toss well, add remaining cooking liquid if necessary to reach a creamy consistency. stir in beet mixture. season with salt and pepper. dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and pepper.
- new york times, october 2013
9.23.2013
frankies spuntino’s fried eggplant sandwich
prep time: tbd
cook time: tbd
servings: 6
cook time: tbd
servings: 6
ingredients:
1 1/2 cups extra-virgin olive oil
6 garlic cloves - peeled
pinch red chile flakes
2 (28-ounce) cans whole, peeled tomatoes
1 teaspoon coarse kosher salt + more as needed
5 small italian eggplants (2 pounds)
4 large eggs
6 tablespoons ground parmigiano-reggiano + more as needed
6 tablespoons ground pecorino romano+ more as needed
1 very large or 2 medium ciabatta loaves, for serving
steps:
steps:
1. in a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. cook, stirring occasionally, until garlic is golden and fragrant, 5 - 10 minutes. stir in chile flakes; cook 30 seconds.
2. while garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. remove tomatoes’ firm stem ends and any basil leaves packed into the can. stir crushed tomatoes and salt into pot. simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. cool.
3. line a large, rimmed baking sheet with parchment or paper towels. trim stem end from eggplants; peel and discard skin. using a knife or a mandolin, slice lengthwise into 3/16-inch-thick slabs. arrange eggplant in a single layer on prepared baking sheet. sprinkle both sides of eggplant slices with salt. let stand 10 minutes. pat eggplant dry with paper towels.
4. line another rimmed baking sheet with paper towel and place a wire rack on top. in a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. working in batches, fry eggplant until just tender, 20 - 30 seconds per side. transfer fried eggplant to rack to drain. remove skillet from heat.
5. in a large bowl, whisk together eggs, 2 tablespoons parmigiano-reggiano and 2 tablespoons pecorino. add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.
6. working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. you will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. if it falls off, the oil isn’t hot enough.
7. heat oven to 350 degrees. spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. arrange eggplant over the bottom of pan in a tight, even layer. top with 1/3 of the remaining combined cheeses. repeat layer of sauce, eggplant and 1/3 of cheese. rinish with a final layer of sauce and cheese (reserve any remaining sauce for serving). transfer pan to oven and bake until cheese is melted and golden, 20 - 30 minutes. remove from oven; spoon additional sauce over top, and garnish with additional cheese. cool for at least 20 minutes.
8. cut eggplant into six equal pieces. cut ciabatta into six pieces equal to the size of the eggplant servings. split each portion of the ciabatta horizontally and toast. sandwich eggplant portions between bread and serve.
- new york times, september 2013
- new york times, september 2013
3.29.2013
white macaroni and cheese
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
unsalted butter
salt
1 pound pasta - farfalle, macaroni or shells
6 ounces brie - rind removed and cheese cut into chunks
4 ounces cream cheese - softened and cubed
3 large eggs - lightly beaten
1 cup mascarpone
3 ounces parmigiano-reggiano - grated
3/4 teaspoon pepper
1/4 teaspoon grated nutmeg
steps:
1. heat oven to 375 degrees. butter a 2-quart gratin dish. bring a large pot of heavily salted water to a boil. cook pasta to al dente. drain well.
2. transfer pasta to a large bowl and toss immediately with brie and cream cheese until melted and smooth. in a separate bowl, whisk together eggs, mascarpone and parmigiano. stir egg mixture into pasta. season with pepper and nutmeg.
3. turn pasta into prepared pan. bake until golden brown and bubbling, about 30 minutes. serve immediately.
- new york times, march 2013
cook time: tbd
servings: 6 - 8
ingredients:
unsalted butter
salt
1 pound pasta - farfalle, macaroni or shells
6 ounces brie - rind removed and cheese cut into chunks
4 ounces cream cheese - softened and cubed
3 large eggs - lightly beaten
1 cup mascarpone
3 ounces parmigiano-reggiano - grated
3/4 teaspoon pepper
1/4 teaspoon grated nutmeg
steps:
1. heat oven to 375 degrees. butter a 2-quart gratin dish. bring a large pot of heavily salted water to a boil. cook pasta to al dente. drain well.
2. transfer pasta to a large bowl and toss immediately with brie and cream cheese until melted and smooth. in a separate bowl, whisk together eggs, mascarpone and parmigiano. stir egg mixture into pasta. season with pepper and nutmeg.
3. turn pasta into prepared pan. bake until golden brown and bubbling, about 30 minutes. serve immediately.
- new york times, march 2013
12.21.2012
fettuccine with sausage and fried sage leaves
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound fettuccine
4 hot italian sausages
about 24 sage leaves
3 - 4 tablespoons olive oil
1 clove garlic - minced
1 cup heavy cream
salt
pepper
reggiano parmesan
steps:
1. bring four quarts of water to a boil for the fettuccine. meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. remove them from the pan and allow them to cool.
2. fry the sage leaves in the olive oil in a skillet until they are crip. drain them on paper towels, leaving the oil in the skillet.
3. chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. remove the sausage from the pan and set aside. meanwhile, cook fettuccine until al dente.
4. pour off the fat from the skillet and add the cream. bring it to a boil, scrape up cooking juices and return the sausage to heat through. correct seasoning.
5. drain the pasta and put it in a heated serving bowl. pour the sauce on top. toss and sprinkle with sage leaves. serve with parmesan passed separately at the table.
- new york times, october 2012
cook time: tbd
servings: 4
ingredients:
1 pound fettuccine
4 hot italian sausages
about 24 sage leaves
3 - 4 tablespoons olive oil
1 clove garlic - minced
1 cup heavy cream
salt
pepper
reggiano parmesan
steps:
1. bring four quarts of water to a boil for the fettuccine. meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. remove them from the pan and allow them to cool.
2. fry the sage leaves in the olive oil in a skillet until they are crip. drain them on paper towels, leaving the oil in the skillet.
3. chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. remove the sausage from the pan and set aside. meanwhile, cook fettuccine until al dente.
4. pour off the fat from the skillet and add the cream. bring it to a boil, scrape up cooking juices and return the sausage to heat through. correct seasoning.
5. drain the pasta and put it in a heated serving bowl. pour the sauce on top. toss and sprinkle with sage leaves. serve with parmesan passed separately at the table.
- new york times, october 2012
12.03.2012
wild mushroom-and-red wine risotto
prep time: tbd
cook time: tbd
servings: 6
ingredients:
5 1/2 cups chicken stock
2 tablespoons olive oil
1 small onion - finely diced
salt
pepper
1 1/2 cups arborio rice
1/2 cups dry red wine
2 tablespoon unsalted butter
1 pound mixed wild mushrooms - thinly sliced
1 shallot - minced
1/2 cup parmigiano-reggiano - freshly grated
2 tablespoons parsley - chopped
steps:
1. in a medium saucepan, bring chicken stock to a simmer. keep warm.
2. in a large saucepan, heat olive oil. add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5minutes. add rice and cook, stirring, 1 minutes. add wine and cook, stirring, until wine is absorbed. add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. continue add stock 1/2 cup at a time stirring constantly, until nearly absorbed between additions. risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. season with salt and pepper.
3. meanwhile, in a large skillet, melt butter. add mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. scrape mushrooms into risotto and stir in cheese and parsley.
- delish
cook time: tbd
servings: 6
ingredients:
5 1/2 cups chicken stock
2 tablespoons olive oil
1 small onion - finely diced
salt
pepper
1 1/2 cups arborio rice
1/2 cups dry red wine
2 tablespoon unsalted butter
1 pound mixed wild mushrooms - thinly sliced
1 shallot - minced
1/2 cup parmigiano-reggiano - freshly grated
2 tablespoons parsley - chopped
steps:
1. in a medium saucepan, bring chicken stock to a simmer. keep warm.
2. in a large saucepan, heat olive oil. add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5minutes. add rice and cook, stirring, 1 minutes. add wine and cook, stirring, until wine is absorbed. add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. continue add stock 1/2 cup at a time stirring constantly, until nearly absorbed between additions. risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. season with salt and pepper.
3. meanwhile, in a large skillet, melt butter. add mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. scrape mushrooms into risotto and stir in cheese and parsley.
- delish
10.19.2012
summer corn fettuccine
prep time: 10 minutes
cook time: 20 minutes
servings: 4 - 6
ingredients
salt
1 pound fettuccine
olive oil
6 slices smoky bacon - chopped
6 ears corn on the cob - shucked
3 shallots - finely chopped
1 small red bell pepper - seeded and chopped
pepper
1 cup cream
1/2 cup dry white wine
2 tablespoons chopped fresh thyme leaves
1 or 2 pinches of cayenne pepper
1 cup grated parmigiano-reggiano
1/2 cup torn sweet basil leaves
directions:
1. bring a large pot of water to boil over medium heat. salt the water, add the pasta and cook to al dente.
2. meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat. add the bacon and cook a few minutes until rendered and crisp. put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. add the shallots and red pepper and liberally season with salt and pepper to taste. cook until the vegetables are tender, 5 - 8 minutes.
3. add the remaining corn and cream to a food processor and puree until smooth.
4. pour the wine into the corn and vegetables, and simmer over low heat for a minute to reduce. stir in the thyme and corn-cream mixture and cook for 3 -4 minutes, stirring frequently to thicken. add the cayenne and season with salt and pepper to taste.
5. drain the pasta and add it to a large serving bowl. pour in the sauce, add a couple of handfulls of cheese, about 1/2 cup and toss. top with torn basil.
- food network
cook time: 20 minutes
servings: 4 - 6
ingredients
salt
1 pound fettuccine
olive oil
6 slices smoky bacon - chopped
6 ears corn on the cob - shucked
3 shallots - finely chopped
1 small red bell pepper - seeded and chopped
pepper
1 cup cream
1/2 cup dry white wine
2 tablespoons chopped fresh thyme leaves
1 or 2 pinches of cayenne pepper
1 cup grated parmigiano-reggiano
1/2 cup torn sweet basil leaves
directions:
1. bring a large pot of water to boil over medium heat. salt the water, add the pasta and cook to al dente.
2. meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat. add the bacon and cook a few minutes until rendered and crisp. put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. add the shallots and red pepper and liberally season with salt and pepper to taste. cook until the vegetables are tender, 5 - 8 minutes.
3. add the remaining corn and cream to a food processor and puree until smooth.
4. pour the wine into the corn and vegetables, and simmer over low heat for a minute to reduce. stir in the thyme and corn-cream mixture and cook for 3 -4 minutes, stirring frequently to thicken. add the cayenne and season with salt and pepper to taste.
5. drain the pasta and add it to a large serving bowl. pour in the sauce, add a couple of handfulls of cheese, about 1/2 cup and toss. top with torn basil.
- food network
10.10.2012
polenta with peas and pancetta
prep time: 15 minutes
cook time: 20 minutes
servings: 4 - 6
ingredients:
1 tablespoon olive oil
2 - 3 slices pancetta - cut as thick as bacon, chopped
1 1/2 cups chicken stock
3/4 cup milk
3/4 cup quick cooking polenta
salt
pepper
1 cup frozen peas
parmigiano-reggiano
steps:
1. heat the oil in sauce pot over medium-high heat. ad pancetta cook until crisp, 5 minutes then remove to a plate.
2. add the liquids to the sauce pot and bring boil. whisk polenta into the liquid and continue to whisk 2 - 3 minutes to thicken. season with salt and pepper and stir in peas to heat through 1 minute more.
3. remove from heat, stir in cheese and adjust seasoning as needed. garnish with pancetta.
- food network
cook time: 20 minutes
servings: 4 - 6
ingredients:
1 tablespoon olive oil
2 - 3 slices pancetta - cut as thick as bacon, chopped
1 1/2 cups chicken stock
3/4 cup milk
3/4 cup quick cooking polenta
salt
pepper
1 cup frozen peas
parmigiano-reggiano
steps:
1. heat the oil in sauce pot over medium-high heat. ad pancetta cook until crisp, 5 minutes then remove to a plate.
2. add the liquids to the sauce pot and bring boil. whisk polenta into the liquid and continue to whisk 2 - 3 minutes to thicken. season with salt and pepper and stir in peas to heat through 1 minute more.
3. remove from heat, stir in cheese and adjust seasoning as needed. garnish with pancetta.
- food network
5.09.2012
baked shells with fontina and parmesan bread crumbs
prep time: tbd
cook time: 20 minutes
servings: 4 - 6
ingredients:
1 pound small shells
5 tablespoons unsalted butter
1 cup heavy cream
8 ounces italian fontina cheese
salt
pinch of freshly grated nutmeg
1/23 cup plan bread crumbs
1/4 cup freshly grated parmigiano-reggiano
steps:
1. prepare shells according to package directions, but cook only until they are 1 - 2 minutes shy of al dente. then drain.
2. meanwhile, dice 4 tablespoons of the butter and place in a large bowl. warm the cream in the microwave, about 1 minute. cover to keep the cream warm. shred the fontina.
3. stir the shells into the bowl with the butter. toss to coat well. stir in the warm cream and fontina, and stir until the cheese starts to melt. season with salt to taste and the nutmeg.
4. pour the mixture into a greased 13 x 9 ceramic or glass baking dish. combine the bread crumbs and parmigiano-reggiano, and sprinkle over the pasta. dice the remaining tablespoon butter, and dot the crumb topping with small pieces of butter.
5. bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. serve immediately.
- ezra pound cake
cook time: 20 minutes
servings: 4 - 6
ingredients:
1 pound small shells
5 tablespoons unsalted butter
1 cup heavy cream
8 ounces italian fontina cheese
salt
pinch of freshly grated nutmeg
1/23 cup plan bread crumbs
1/4 cup freshly grated parmigiano-reggiano
steps:
1. prepare shells according to package directions, but cook only until they are 1 - 2 minutes shy of al dente. then drain.
2. meanwhile, dice 4 tablespoons of the butter and place in a large bowl. warm the cream in the microwave, about 1 minute. cover to keep the cream warm. shred the fontina.
3. stir the shells into the bowl with the butter. toss to coat well. stir in the warm cream and fontina, and stir until the cheese starts to melt. season with salt to taste and the nutmeg.
4. pour the mixture into a greased 13 x 9 ceramic or glass baking dish. combine the bread crumbs and parmigiano-reggiano, and sprinkle over the pasta. dice the remaining tablespoon butter, and dot the crumb topping with small pieces of butter.
5. bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. serve immediately.
- ezra pound cake
1.23.2012
butternut squash with balsamic and chile panko crumbs
prep time: tbd
cook time: tbd
servings: 8
steps:
1 large butternut squash
2 tablespoons balsamic vinegar
5 tablespoons olive oil
salt
pepper
1 cup panko crumbs
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon crushed red chile flakes
1/4 cup freshly grated Parmigiano-Reggiano cheese
steps:
1. bring a large stockpot of water to a boil. add the whole squash and cook, partially covered, until tender, about 45 minutes. drain, cool slightly, then remove and discard the stem and peel. reserve the seeds, removing and discarding the strings.
2. transfer the flesh to a large serving dish and mash with a fork into an even layer. drizzle the vinegar and 2 tablespoons of the oil over the squash, and season with salt and pepper.
3 heat 3 tablespoons of the squash seeds in a large skillet over medium-low heat until dry. add 1 tablespoon of the oil and a pinch of salt and toast, tossing occasionally. when the seeds begin to pop, partially cover the pan. continue toasting until golden brown, about 3 minutes, then transfer to a plate.
4. in the same skillet, heat the remaining 2 tablespoons oil over medium heat, then toss in the crumbs. when well coated, stir in the thyme, chile, and 1/4 teaspoon salt. toast, tossing occasionally, until golden brown and fragrant, about 5 minutes. remove from the heat and stir in the cheese and toasted seeds. spread the crumb mixture over the squash in an even layer and serve immediately.
- goop, november 2011
cook time: tbd
servings: 8
steps:
1 large butternut squash
2 tablespoons balsamic vinegar
5 tablespoons olive oil
salt
pepper
1 cup panko crumbs
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon crushed red chile flakes
1/4 cup freshly grated Parmigiano-Reggiano cheese
steps:
1. bring a large stockpot of water to a boil. add the whole squash and cook, partially covered, until tender, about 45 minutes. drain, cool slightly, then remove and discard the stem and peel. reserve the seeds, removing and discarding the strings.
2. transfer the flesh to a large serving dish and mash with a fork into an even layer. drizzle the vinegar and 2 tablespoons of the oil over the squash, and season with salt and pepper.
3 heat 3 tablespoons of the squash seeds in a large skillet over medium-low heat until dry. add 1 tablespoon of the oil and a pinch of salt and toast, tossing occasionally. when the seeds begin to pop, partially cover the pan. continue toasting until golden brown, about 3 minutes, then transfer to a plate.
4. in the same skillet, heat the remaining 2 tablespoons oil over medium heat, then toss in the crumbs. when well coated, stir in the thyme, chile, and 1/4 teaspoon salt. toast, tossing occasionally, until golden brown and fragrant, about 5 minutes. remove from the heat and stir in the cheese and toasted seeds. spread the crumb mixture over the squash in an even layer and serve immediately.
- goop, november 2011
9.25.2011
spaghetti all carbonara
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti
5-ounces slices pancetta (about 8 slices
3 tablespoons extra-virgin olive oil
9 large eggs (6 whole eggs, 3 separated)
1 cup freshly grated pecorino romano + more for serving
1 cup freshly grated parmigiano reggiano + more for serving
salt
2 tablespoons pepper + more to taste
steps:
1. bring 6 quarts of water to a boil in a large pot and add 3 tablespoons salt. drop the paste into the boiling water.
2. slice pancetta into 1-inch strips. in saute pan with olive oil, place pancetta and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned.
3. crack 6 eggs into large serving bowl. separate 3 eggs, adding the whites to the 6 cracked whole eggs. set aside the yolks in their shells on a bed of salt.
4. whisk the eggs well. add the grated pecorino romano and whisk together.
5. stir pancetta and add small ladle of pasta water to slow down the cooking. allow pancetta to cool for a minute and add another small ladle of pasta water.
6. take a ladle of beaten eggs and stir it into the pan with the pancetta and past water. working quickly, stir the egg pancetta mixture and as soon as the eggs start to thicken and set just slightly, add them to the rest of the room temperature beaten egg mixture. whisk furiously for 30 seconds to combine the two mixtures.
7. when pasta is al dente, drain the pasta (reserving the pasta water). add the pasta to the egg mixture, stirring and tossing well to coat, approximately 30 seconds. stir in the parmigiano reggiano and mix well again. add the pepper and stir along with another ladle of pasta water to loosen the sauce a bit and further cook the egg.
8. gently drop the 3 egg yolks into pasta. add more of the grated cheeses and pepper on top. bring the dish to the table. just before serving, stir the yolks into the pasta so they will cook. serve the pasta and finish with grated parmigiano reggiano and pepper.
- goop, march 2011
cook time: tbd
servings: 4 - 6
ingredients:
1 pound spaghetti
5-ounces slices pancetta (about 8 slices
3 tablespoons extra-virgin olive oil
9 large eggs (6 whole eggs, 3 separated)
1 cup freshly grated pecorino romano + more for serving
1 cup freshly grated parmigiano reggiano + more for serving
salt
2 tablespoons pepper + more to taste
steps:
1. bring 6 quarts of water to a boil in a large pot and add 3 tablespoons salt. drop the paste into the boiling water.
2. slice pancetta into 1-inch strips. in saute pan with olive oil, place pancetta and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned.
3. crack 6 eggs into large serving bowl. separate 3 eggs, adding the whites to the 6 cracked whole eggs. set aside the yolks in their shells on a bed of salt.
4. whisk the eggs well. add the grated pecorino romano and whisk together.
5. stir pancetta and add small ladle of pasta water to slow down the cooking. allow pancetta to cool for a minute and add another small ladle of pasta water.
6. take a ladle of beaten eggs and stir it into the pan with the pancetta and past water. working quickly, stir the egg pancetta mixture and as soon as the eggs start to thicken and set just slightly, add them to the rest of the room temperature beaten egg mixture. whisk furiously for 30 seconds to combine the two mixtures.
7. when pasta is al dente, drain the pasta (reserving the pasta water). add the pasta to the egg mixture, stirring and tossing well to coat, approximately 30 seconds. stir in the parmigiano reggiano and mix well again. add the pepper and stir along with another ladle of pasta water to loosen the sauce a bit and further cook the egg.
8. gently drop the 3 egg yolks into pasta. add more of the grated cheeses and pepper on top. bring the dish to the table. just before serving, stir the yolks into the pasta so they will cook. serve the pasta and finish with grated parmigiano reggiano and pepper.
- goop, march 2011
9.18.2011
pasta al pomodoro
prep time: tbd
cook time: 30 minutes
servings: tbd
ingredients:
2 pounds mix of ripe regular and cherry tomatoes - peeled and roughly chopped.
2 white onions - finely chopped
1 peeled garlic clove
3 tablespoons extra virgin olive oil
2 tablespoons fresh unsalted butter
de cecco spaghetti
parmigiano reggiano
salt and pepper to taste
basil
steps:
1. heat the oil in a casserole dish, add the garlic and brown slightly. when the garlic is golden remove it from the oil. add the chopped onion and fresh butter and stir thoroughly. cook until the onion is no longer shiny, then add the peeled tomatoes. season with salt and pepper to taste and cook over mild heat for about thirty minutes.
2. when the tomatoes are cooked, beat with a whisk in order to refine the tomato sauce, adjust the taste and keep warm.
3. cook the pasta “al dente” in a large pot of salted water, then drain it and add it to the tomato sauce. add basil leaves torn by hand, a knob of fresh butter, and a generous sprinkling of grated parmigiano reggiano. stir thoroughly and serve immediately, steaming hot.
- goop, september 2011; from the hotel cipriani
cook time: 30 minutes
servings: tbd
ingredients:
2 pounds mix of ripe regular and cherry tomatoes - peeled and roughly chopped.
2 white onions - finely chopped
1 peeled garlic clove
3 tablespoons extra virgin olive oil
2 tablespoons fresh unsalted butter
de cecco spaghetti
parmigiano reggiano
salt and pepper to taste
basil
steps:
1. heat the oil in a casserole dish, add the garlic and brown slightly. when the garlic is golden remove it from the oil. add the chopped onion and fresh butter and stir thoroughly. cook until the onion is no longer shiny, then add the peeled tomatoes. season with salt and pepper to taste and cook over mild heat for about thirty minutes.
2. when the tomatoes are cooked, beat with a whisk in order to refine the tomato sauce, adjust the taste and keep warm.
3. cook the pasta “al dente” in a large pot of salted water, then drain it and add it to the tomato sauce. add basil leaves torn by hand, a knob of fresh butter, and a generous sprinkling of grated parmigiano reggiano. stir thoroughly and serve immediately, steaming hot.
- goop, september 2011; from the hotel cipriani
12.20.2010
butternut bowties
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 butternut squash - cut in half
4 tablespoons extra virgin olive oil divided
Salt
pepper
1 16-ounce box bowtie pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
a pinch of nutmeg
a pinch of cinnamon
5 - 6 sage leaves
1 cup grated cheddar cheese
1 cup grated parmigiano reggiano cheese
a handful of toasted almonds
steps:
1. pre-heat the oven to 400 degrees.
2. place the butternut squash halves on a baking sheet and drizzle them with 1 tablespoon olive oil, salt and pepper to taste. turn them cut-side down on the baking sheet and transfer them to the oven. roast until tender; about an hour. remove the squash from the oven and cool. once the squash halves are cool enough to handle, scoop the flesh out of the squash.
3. add the butternut squash flesh to a food processor. process until smooth. if you don't have a food processor, a fine chop will do the trick.
4. place a pot of water over high heat for the pasta. once at a boil, add some salt and the pasta and cook to al dente, according to package directions. drain the cooked pasta and return it to the pot it was cooked in.
5. while the pasta water is heating up, place a small skillet over medium-high heat with the butter. once melted, add the flour and cook about a minute. whisk in the milk and cook until the liquids come up to a bubble and the sauce thickens; 2-3 minutes. add the squash, nutmeg, cinnamon and sage and season with salt and pepper, to taste.
6. add the sauce to the pot with the reserved cooked pasta and toss to coat. turn everything out into a baking dish and sprinkle the top with both cheeses. transfer to the oven and bake until the cheese is brown and bubbly; 10-15 minutes.
7. garnish the casserole with the toasted almonds and serve.
- rachel ray
cook time: tbd
servings: 6 - 8
ingredients:
1 butternut squash - cut in half
4 tablespoons extra virgin olive oil divided
Salt
pepper
1 16-ounce box bowtie pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
a pinch of nutmeg
a pinch of cinnamon
5 - 6 sage leaves
1 cup grated cheddar cheese
1 cup grated parmigiano reggiano cheese
a handful of toasted almonds
steps:
1. pre-heat the oven to 400 degrees.
2. place the butternut squash halves on a baking sheet and drizzle them with 1 tablespoon olive oil, salt and pepper to taste. turn them cut-side down on the baking sheet and transfer them to the oven. roast until tender; about an hour. remove the squash from the oven and cool. once the squash halves are cool enough to handle, scoop the flesh out of the squash.
3. add the butternut squash flesh to a food processor. process until smooth. if you don't have a food processor, a fine chop will do the trick.
4. place a pot of water over high heat for the pasta. once at a boil, add some salt and the pasta and cook to al dente, according to package directions. drain the cooked pasta and return it to the pot it was cooked in.
5. while the pasta water is heating up, place a small skillet over medium-high heat with the butter. once melted, add the flour and cook about a minute. whisk in the milk and cook until the liquids come up to a bubble and the sauce thickens; 2-3 minutes. add the squash, nutmeg, cinnamon and sage and season with salt and pepper, to taste.
6. add the sauce to the pot with the reserved cooked pasta and toss to coat. turn everything out into a baking dish and sprinkle the top with both cheeses. transfer to the oven and bake until the cheese is brown and bubbly; 10-15 minutes.
7. garnish the casserole with the toasted almonds and serve.
- rachel ray
Subscribe to:
Posts (Atom)
