Showing posts with label Pasta. Show all posts

INGREDIENTS

2 cups chicken stock (can use vegetable both or water)

1/2 cup pastina (I like using the Barillo stars)

1 egg, lightly beaten

1 Tablespoon butter

1/4 cup pecorino romano or parmesan grated + extra to serve

Salt and pepper

INSTRUCTIONS

1. In a small pot on a high heat, bring the chicken stock to a boil.

2. Add the pastina to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid-- about 5-6 minutes.

3. Take the pastina off the heat, slowly pour in beaten egg while stirring

4. Season to taste with salt and pepper and stir through the cheese and butter.

5. Finish off with a sprinkling of extra cheese.

Cavolo Nero Pasta

New: Jan 2024

1 bunch dinosaur kale -- stems removed (cavolo nero)

4 cloves garlic

200ml olive oil

200g Pasta (rigatoni best)

1 lemon

100g Parmesan

Black pepper + salt

Blanch the cavolo nero leaves in boiling salted water with 3 gloves of garlic for 3 minutes. Blend with a raw glove of garlic & the olive oil until you have a nice smooth consistency. Cook your pasta of choice in salted water. Drain & toss with the cavolo nero, finish off with extra olive oil, lemon zest, black pepper & parmesan.

Originally from: https://www.instagram.com/thomas_straker/reel/C2C3H3YISbE/

Made with Jihong and Yan's scallion oil:

Kale, shiitaki, green onions, (chinese vinegar)

Jamie Oliver's Sausage carbonara (Linguine alla carbonara di salsiccia)

New... 2007

Serves 6

4 quality Italian sausages

olive oil

4 ounces pancetta, cut into matchsticks

sea salt

freshly ground black pepper

453 g dried linguine (1 package/1 lb)

6 large free-range egg yolks

75 ml milk

50 mL heavy cream

80 g Parmesan cheese , freshly grated

1 lemon , zest of

1/4 bunch fresh flat-leaf parsley , chopped

extra virgin olive oil

1. Start water boiling

2. With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausagemeat about the size of large marbles and place them to one side.

3. Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it’s golden.

4. Start pasta

5. In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley.

6. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan.

7. Add the hot sausage meatballs and toss everything together.

The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky.

8. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!

From the Silver Spoon

Modified Bolognese

Squid Ink Pasta Sauce

new: dec 2021

Olive oil in hot pan

Add two thinly sliced onions, cook at low heat

Chop 4-8 garlic cloves, add to pan

Cook on low

Add 2-3 chopped heirloom tomatoes (small)

Add 1 heaping Tb of tomato paste

Add dash of chili flakes

Add large splash of heavy cream

Add 250 g of cooked squid ink pasta

Add half lemon of juice

Serve with cooked shrimp, scallops, salmon or mix

melody recipe

Shrimp Scampi

New: Oct 2021

INGREDIENTS

2 tablespoons butter

2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

½ cup dry white wine or broth

¾ teaspoon kosher salt, or to taste

⅛ teaspoon crushed red pepper flakes, or to taste

Freshly ground black pepper

1 ¾ pounds large or extra-large shrimp, shelled

⅓ cup chopped parsley

Freshly squeezed juice of half a lemon

Cooked pasta or crusty bread

PREPARATION

In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.

Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Originally from: https://cooking.nytimes.com/recipes/9101-classic-shrimp-scampi

Portobello mushroon

Sun dried tomatoes

Spinach

Cherry tomatoes

Pinenuts

INGREDIENTS
¼ cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced, 1 finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes, plus more to taste
1 (2-ounce) can anchovy fillets (about 12), drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt

PREPARATION
1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.

2. Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.

3. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)

4. To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.

5. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

From NYT

Ingredients
2 tablespoons extra-virgin olive oil
1 large shallot, sliced
1/8 teaspoon red chile flakes
About 3/4 tsp. kosher salt, divided
1 1/2 cups dry prosecco
1 cup crème fraîche Zest of
2 Meyer lemons
2 to 3 tbsp. Meyer lemon juice
1 pound shelled cooked Dungeness crab
1 pound fresh fettuccine
1/4 cup chopped flat-leaf parsley

How to Make It

Step 1
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.

Step 2
Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.

Step 3
Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.

https://www.myrecipes.com/recipe/crab-pasta-prosecco-meyer-lemon-sauce

Japchae
new: feb 2018

Japchae
Serves 8

Ingredients
~12 ounces (400 grams) Korean potato starch noodles (dangmyeon, 당면)
3 small carrot
3 small sweet onion
1-2 bunch scallions
1 lb lean beef (sirloin or rib eye)
24 dried shiitake mushrooms, soaked until plump - see note
20 ounces fresh spinach
vegetable oil for stir frying
salt and pepper

Sauce
8 tablespoons soy sauce
3 tablespoons sugar
5 tablespoons sesame oil
1 tablespoon minced garlic
5 teaspoons roasted sesame seeds
Egg garnish (jidan) - optional

Instructions
1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
3. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
4. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
7. Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl.
9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
10, Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Notes
Dried shiitake is ideal for its concentrated flavor and meatier texture, but you can use any kind of fresh/dried mushrooms such as oyster or button mushrooms.
Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.

from: https://www.koreanbapsang.com/2010/01/japchae-korean-stir-fried-starch.html

Pappardelle with Chanterelles

Ingredients

4 ounces guanciale (pork jowl),thinly sliced into match sticks
1 T olive oil
1 shallot
1 c chicken stock
0.75 lb Chanterelles
1 T chopped fresh chives
1 c heavy cream
salt and pepper
(0.75 c paramigiano-reggiano)

Bring 6 quarts of water to a boil with 2 T salt.

IN large skillet, sauté the pork with olive oil over med heat until lightly crisp about 2 min. Remove with slotted spoon and drain on paper towel.

Add shallots to pan with the reserved pork fat and cook until soft, about 1 min. Add the chanterelles and cook until the moisture has been released and the edges begin to brown 2 to 3 min. Add the chicken stock and chives, and cook until the lq is reduced by half. Add cream and simmer until the sauce coats the back of a wooden spoon. Add the reserved guanciale and season the space with the salt and pepper to taste. Turn the heat to low.

Cook the pasta for 2 min or until al dente, then reserve 1 cup of pasta water add drain

Add the hot pasta to the sauce as well as 1/2 cup pasta water and 2 table spoons chives. If the sauce is too thick, add pasta water to reach desired consistency. cook over med low heat to reduce for 2 min.

1 can crushed tomatoes
Sun dried tomatoes
Basil
Crushed red peppers

Best with spaghetti (2 lbs!)

New: April 2014
From plated.com

3 cups pearl onions
4 sprigs rosemary
4 sprigs thyme
1 lemon
2 cloves garlic
12 ounces Yukon Gold potatoes
10 ounces leg of lamb
1 tablespoon sugar
2 tablespoons balsamic vinegar

1. Prepare Ingredients
Preheat oven to 450°F. Set pearl onions
aside to thaw. Chop rosemary and
thyme leaves, discarding stems. Zest
lemon, then halve. Mince garlic. Rinse
potatoes and cut into 1-inch pieces.
Rinse lamb and pat dry with paper towel.

2. Marinate Lamb
In a large resealable plastic bag,
combine rosemary, thyme, lemon zest,
garlic, and 2 tablespoons olive oil. Add
lamb and shake to coat. Set aside to
marinate for at least 15 minutes or
overnight in fridge.

3. Mash Potatoes
Place potatoes in a medium pot and
cover with cold water. Add a generous
pinch salt and bring to a boil over high
heat. Cook until tender, 10-12 minutes.
Drain and place in a large bowl. Add 2
tablespoons olive oil and mash using a
fork. Taste and add salt and pepper as
needed.

4. Sauté Pearl Onions
Meanwhile, heat 1 tablespoon olive oil in
a medium pan over medium heat. When
oil is shimmering, add pearl onions and
cook until browned, about 6 minutes.
Add sugar and balsamic vinegar and
cook until caramelized and sticky, 2-3
minutes more. Remove pan from heat,
season with salt and pepper, and set
aside.

5. Cook Lamb
Remove lamb from marinade, allowing
excess to drip oﬀ. Arrange in a single
layer on a baking sheet and season with
salt and pepper. Roast until beginning to
brown, about 4 minutes. Flip, turn broiler
to high, and cook until cooked through,
about 3 minutes more.

6. Plate Lamb
Divide potatoes, pearl onions, and lamb
evenly between 2 plates. Spoon over
remaining sauce. Serve hot.

New: May 2013

Ingredients:
1.5 to 2 lb. boneless veal stewing cut (shank shoulder or round) cut into 2-inch cubes
Salt and freshly ground pepper, to taste
2 Tbs. unsalted butter
2 Tbs. olive oil
2 leeks, white and pale green portions, halved, rinsed and thinly sliced
1 cup dry white wine
1 cup chicken broth
2 fresh thyme sprigs
1/2 lb. asparagus, tough ends removed and spears coarsely chopped
8 oz. button or cremini mushrooms, sliced
1/2 lb. frozen peas
1/2 cup crème fraîche
3 Tbs. chopped fresh flat-leaf parsley (optional)

Directions:
Brown the veal
Season the veal cubes with salt and pepper. In dutch oven over medium-high heat, melt the butter with the olive oil. Working in batches if needed to avoid crowding, add the veal and cook until golden brown on all sides, 7 to 10 minutes total. Add the leeks and sauté until they start to soften, about 3 minutes more. Remove veal and leeks from dutch oven and transfer to a bowl.

Cook the stew
Preheat oven to 325 ˚F. Return the dutch oven to medium-high heat, add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Bring the wine to a boil and add veal and leeks. Add the thyme sprigs,and enough chicken broth to just cover the meat. Cover and cook in 325 ˚F oven for 1.5 hours.

Add the vegetables
Add the asparagus, mushrooms and peas to the dutch oven and stir to combine. Cover and continue cooking until the vegetables are tender, 20 to 30 minutes. Can keep warm on stove top for a couple hours now if needed. Remove the thyme sprigs and discard. Stir in the crème fraîche until it is blended with the cooking juices. Season the stew with salt and pepper.

Spoon the stew into shallow bowls over cooked gnocchi garnish with the parsley and serve immediately. Serves 4.

Also works well with beef.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

Marcella Hazan’s Eggplant Sauce with Tomato and Red Chili Pepper
serves 4 for Italian-style primi portions

1 large eggplant (about 1 pound)
salt
vegetable oil for frying

3 tablespoons extra virgin olive oil
4 cloves chopped garlic
3 tablespoons chopped parsley
~18 oz good quality canned tomatoes, cut up, with their juice
large pinch dried chili flakes
1 pound spaghetti

Trim ends off eggplant and peel it. Slice into 1/2-inch slices, lengthwise.

Set a colander on a plate. Stand one layer of eggplant slices upright against the inside of the colander and sprinkle both sides with salt. Stand another layer of slices against the first layer, sprinkle that layer with salt, and continue until all eggplant has been salted. Let salted eggplant stand for at least 30 minutes then blot eggplant slices thoroughly with paper or cloth towels.

Used large dutch oven and put in about 1/2 inch canola oil on high heat.

Test the oil by dipping one slice of dried eggplant into the oil. If it sizzles, the oil is ready for frying. Slip as many slices of eggplant into the pan as will fit in a single layer. Cook undisturbed to a golden brown on one side, then turn them and cook the second side. Don't flip more than once. When both sides are golden, use tongs to transfer them to the towel-lined plate. Repeat until all eggplant is done. If the oil becomes so hot that the eggplant starts to burn, reduce the heat slightly.

In a large cold frying pan, add olive oil and garlic, and turn heat to medium. Cook and stir the garlic until it colors lightly. Add parsley, tomatoes, chili (start with a little, add to taste) and stir thoroughly. Adjust heat so that the sauce simmers gently, and cook about 25 minutes, until oil separates from sauce and floats free.

Boil water and make pasta (~12 min)

Cut eggplant into strips about 1/2 an inch wide. Add to the sauce, cook another 2-3 minutes, and stir once or twice to incorporate. Taste and correct for salt and heat.

Advance prep: Sauce and eggplant can be made up to 4 days in advance. Keep eggplant separate from sauce. Reheat sauce while pasta cooks, and add eggplant just before combining sauce and pasta.

This is adapted from Essentials of Classic Italian Cooking by Marcella Hazan, but I replaced with Julia Child béchamel because I can never get it to thicken properly the per Marcella's instructions

2 oz dried porcini
3 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped fine
3-4 whole Italian tomatoes, drained and chopped
2 -3 tablespoons freshly chopped parsley
1.5 lbs large white or cremini mushrooms, washed and thinly sliced
11 De Cecco Lasagna noodles

2 tablespoons butter
4 tablespoons flour
2 cups milk, almost at a boil
salt and pepper

.75 lbs ham, thinly sliced into strips (just used sliced ham "off the bone" and subsequently julienned)

Add dried mushrooms to 2 cups of warm water. Allow to soak for at least 30 minutes. Carefully remove mushrooms and squeeze out excess water and grit. Pour soaking water through a cheesecloth or paper towel lined wire strainer and set aside. Roughly chop mushrooms.

In a large sautee pan, melt butter and oil over medium heat. Add onion and cook until translucent, stirring regularly. Add chopped reconstituted mushrooms, tomatoes, parsley and mushroom soaking water. I boiled down rapidly because I'm inpatient, but you're supposed to gently simmer off liquid. Add fresh mushrooms and pepper turn up the heat to medium high and stir regularly. The mushrooms will release liquid. Cook until liquid is absorbed again and mixture is generally dry. Taste and correct for seasoning. Remove from heat and set aside.

Cook lasagna noodles for 4 minutes leaving slightly al dente. Drain and set aside on cloth towels to prevent sticking.

Preheat oven to 400F. Make the béchamel. In a sauce pan melt the 2 tablespoons of butter, bring heat to low and whisk in flour with no coloring. Pour in almost boiling milk all at once and whisk rapidly. Turn up heat, let boil, all while whisking, then turn back to simmer. Add salt.

Assembly lasagne in an 8x8 dish. Cover bottom with a thin layer of béchamel, then add layer of noodles, scatter with a layer of mushrooms, using about 1/4 of the mushrooms. Top with a quarter of the ham, then 1/5 of the béchamel. Top with another layer of noodles. Do 3 more layers like this. The last layer should end with three noodles, then the last of the bechamel.

Bake for 15 minutes covered with lid, remove foil and bake for another 10 minutes. Let rest for 5-10 minutes before cutting and serving.

1. In large bowl combine:

1 small white onion (chopped)
5 stalks of celery (chopped)
1 green pepper (chopped)
1 red pepper (chopped)
1 yellow pepper (chopped)

1 can white corn (drained)
1 can black eyed peas (drained)
1 can pinto beans (drained)
1 can black beans (drained)

2. In sauce pan, boil for 2 min:

3/4 cup vinegar
1/2 cup oil
1 cup sugar
Salt & pepper to taste

3. Pour liquid over veggies/beans. Cover and marinate in refrigerator overnight.

To make as a meal, leave out majority of sugar, add in some spices (red pepper flakes, thyme, etc) and toss with pasta.

Lasagna pasta

2-3 leeks

Salmon

3/4 L of milk

1 big spoon of floor (soup spoon)

butter

Fondue de poireaux (Leeks)

Prepare the leeks by removing 3/4 of the green part, splitting them in halves et washing extensively with water. Slice them thinly et add them n a pot into which some butter has been melted. Add salt and black pepper. Keep with low heat et covered with a life) for 10-15 min, as desired. Set aside.

Sauce blanche (white sauce)

Melt 20g of butter in a to with low heat and add the floor while stirring. Add progressively the milk while stirring as well. Keep going until it start boiling. Set aside.

In a pot, bring water to boiling and add the salmon. Let it cook 5-10 min depending on the thickness of the pieces (the central part should be pink and more red). Remove the salmon from the water and let it coll down a little bit. Thinly slice it with the fingers.

In the lasagna pot, prepare one layer of pasta, one layer of leeks, one layer of salmon. Add some white sauce. Repeat to generate 3 floors.

Put into the oven and cover. Cook for 45 min.

pickyfrench

Luca's Pastina

Cavolo Nero Pasta

Scallion Oil Pasta

Sausage Carbonara

Jamie Oliver's Sausage carbonara (Linguine alla carbonara di salsiccia)

Whisky Smoked Salmon Pasta

Modified Bolognese

Squid Ink Pasta Sauce

Shrimp Scampi

Pine Nut & Tomato Pasta

Alison Roman's Caramelized Shallot Pasta

Dungeness Pasta

Japchae 잡채

Pappardelle with Chanterelles

Summer Pasta Sauce

Roasted Lamb with Agrodolce Pearl Onions

Spring Veal Stew

Spicy Eggplant Sauce

Ham and Porcini Lasagne

Veggie Salsa (Cowboy Caviar)

Salmon Lasagne

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