___________________________________
Gnocchi: 2 lb. baking potatoes
1 1/2 C all-purpose flour
2 egg yolks
1 tsp. salt
Sauce: 2 Tbl. olive oil
2 oz. Guanciale or Pancetta, finely diced
1 small sweet onion, diced
2 cloves garlic, diced
1/2 bottle Sagrantino wine
1 1/2 C heavy cream
salt and pepper to taste
2/3 C grated Pecorino Romano
Bake potatoes at 375 degrees F. until fork tender. Slice in half, and once cool enough to handle, use a spoon to scoop out the interior; discard skins. Push potatoes through a potato ricer, then place riced potatoes in a bowl and add salt and egg yolks. Add a heaping cup of flour to the bowl and stir briefly with the spoon to mix. Dump the dough mixture onto a floured surface and knead (BRIEFLY!), adding more flour as needed until you have a smooth dough.
Break off a fist full of dough and roll into a tube. How thick your tube is will determine how large the gnocchi will be. Use a sharp knife, cut them (generally the same size as they are thick). Optionally, roll your thumb over gnocchi to create an indentation, which will help hold the sauce. Place them on a lightly floured baking sheet and refrigerate until ready to cook them.
To make the sauce, heat oil over medium heat until lightly smoking, then add the guanciale until no longer pink, about 6 minutes. Add onions and cook until lightly brown, about 8 minutes, then add garlic and cook briefly until fragrant. Add wine and cook until almost completely evaporated, 18 to 20 minutes. Add the cream, and season with salt and pepper. Let the sauce cool a bit, then transfer it to a food processor or blender and process until creamy-smooth. Return to the saucepan and keep warm. Drop gnocchi into a large pot of lightly salted water and remove as soon as most of them rise to the top. Drain the gnocchi, then return to pot. Add sauce and half the cheese. Toss gently to coat. Serve, offering the remaining cheese at the table.
___________________________________
2 Tbl. olive oil
1 small/medium carrot
1 small celery stalk
1 small onion
10 1/2 oz. ground beef (70-75% lean)
10 1/2 oz. ground pork
1/2 cup dry red wine
2 Tbl. tomato paste
2 1/4 cups tomato puree (passata)
2-3 pinches salt
2 dashes pepper
1-2 whole bay leaves
1/3 cup milk (2% or whole milk)
Cut carrot, celery, and onion fine but not so fine that it becomes pulpy when cooked. In a medium to large heavy pot, add the olive oil and chopped vegetables. Cook, covered, on low heat (stirring occasionally) until onion is transparent. Increase heat to medium and add ground beef and pork, stirring to break up the pieces. When browned, turn up heat to high and add the wine. Cook until the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper, and bay leaf. Gradually decrease the heat to the lowest setting.
Cover and simmer for three hours (the mixture should not boil). Stir occasionally. Remove the bay leaf, add the milk, and heat thoroughly for a few minutes. Serve over cooked (al dente) tagliatelle or pappardelle pasta, egg if available.
___________________________________
1 Tbl. butter
1 large shallot, chopped
2 sprigs sage
1 sprig rosemary
3 oz. cooked ham, diced
5 oz. pork loin, diced
8 oz. chicken breast, chopped
1 quart beef broth
salt and pepper
12 oz. paccheri pasta (or rigatoni)
5 oz. fresh cream
3 large egg yolks
sage leaves, fried
cinnamon powder
peanut oil
Heat the butter in a wide pan and wilt the chopped shallot with sprigs of sage and rosemary 1 min. Add the meats. Brown over high heat for 10 minutes, stirring. Meanwhile, combine beef broth with equal amount of water and bring to a boil. Add salt and cook the pasta until al dente.
Mix the cream with the egg yolks, a pinch each of salt and pepper, and a sprinkle of cinnamon. Drain pasta and place in the pan with meat, then add the cream and egg yolk mixture. Stir over the heat until it takes on the consistency of a creamy sauce.
Fry a handful of sage leaves in plenty of peanut oil for 1 minute, then drain on paper towel. Distribute the pasta into bowls, finishing each plate with some fried sage leaves and a sprinkle of cinnamon, and serve.
___________________________________
1 1/2 cups mint
1/2 C shelled unsalted pistachios
1/4 C fresh lemon juice
1/2 C extra-virgin olive oil
Kosher salt & ground black pepper
1 box pappardelle or similar pasta
12 oz. (3 C) shredded rotisserie chicken
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1 1/2 C mixed cherry tomatoes, halved
In a food processor, combine mint with pistachios and lemon juice. Pulse until finely chopped. With the machine on, gradually add olive oil until incorporated and the pesto is nearly smooth. Scrape into a large bowl and season generously with salt and pepper.
Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Drain well, reserving 1 cup of the cooking water. Add the pasta, chicken, zucchini, yellow squash, tomatoes, and reserved cooking water to the pesto and toss well. Season if necessary with salt and pepper and toss again. Garnish with mint leaves and serve immediately.
___________________________________
1 medium onion
4 Tbl. butter, divided
2 Tbl. olive oil
1 bay leaf 1+ Tbl. tomato paste
1 tsp. dried rosemary
salt
12+ oz. carnaroli (or arborio) rice
1/2 bottle Nebbiolo or Barbera wine
1 qt. beef or mushroom stock
1 Tbl. + tomato paste
freshly ground nutmeg
Chop the onion into very thin slices and lightly brown tin a casserole dish along with half the butter and the olive oil, bay leaf, chopped sage, rosemary, and salt to taste. Add the canaroli rice and allow it to “toast” a little. Pour in half of the wine. Allow the mixture to evaporate. When almost dry, add the rest of the wine and the tomato paste. Stir and then add a little stock. Allow to cook as before. Just as the mixture is drying up, add more stock, stirring frequently. Repeat the process until the rice is cooked “al dente.” Before serving, add the remaining butter and cheese to the mixture. Sprinkle with some nutmeg. Serves 4. Make it an entrée by topping with cooked sausage, chicken, or shrimp.
___________________________________
9 lasagna noodles
1 1/4 lb. bulk Italian sausage
3/4 lb. ground beef
1 medium onion, diced
3 garlic cloves, minced
2 28-oz cans crushed tomatoes
2 6-oz cans tomato paste
2/3 C water
1 Tbl. sugar
1/3 C fresh parsley, minced
2 tsp. dried basil
3/4 tsp. fennel seed
3/4 tsp. salt, divided
1/4 tsp. ground pepper
1 large egg, lightly beaten
15 oz. ricotta cheese
4 C shredded Mozzarella
3/4 C grated Parmesan
Cook noodles according to package directions. Drain, but do not rinse. Meanwhile, in a Dutch oven, cook sausage, beef, and onion over medium heat, 8-10 minutes, breaking up meat into crumbles. Add garlic, cook 1 minute, and drain liquid. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt, and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 C Mozzarella and 2 Tbl. Parmesan. Repeat layers twice. Top with remaining meat sauce and cheeses. Cover and bake 25 minutes. Uncover and bake 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
___________________________________
2 Tbl. olive oil
1 clove garlic, crushed
meat of 4-5 walnuts, chopped
2-3 oz. (50-75 g) smoked salmon, shredded
1/3 cup cream
Salt & pepper
Flour
2 Tbl. minced parsley
1/2 lb. short pasta like farfalle (bow ties)
Bring salted water to a boil. While the pasta is cooking, sauté garlic in oil in a skillet. Discard garlic after it has browned. Add the nutmeats, cook for a few minutes, then add the salmon and season lightly. Add the cream and heat through, thickening the sauce with a little flour if you want. Drain the pasta and turn it into the skillet. Toss over a brisk flame for a minute, stir in the minced parsley, and serve. This recipe also works well with salted smoked tuna. Serves 2
___________________________________
1 lb. orecchiette pasta
10 oz. tomato passata
A few leaves of fresh basil
6 oz. Ricotta
1 1/4 tsp. chili paste
1 medium onion
extra virgin olive oil
salt & freshly ground black pepper
If you can’t find tomato passata, simmer Pomodori Perini purée with a pinch of salt over medium heat for 10-15 minutes, then put it through a food mill. Chop the onion finely and gently sauté in oil until soft. Add the tomato passata, mix well, and cook on a low flame for about 10 minutes. Add the ricotta and mix very well. Add chilli paste, mix well and remove from heat. Meanwhile, cook the orecchiette in salted water until al dente. Drain, add to the sauce, and toss over low heat, tearing in some basil as you go. Serves 4
___________________________________
2/3 lb. porcini or other wild mushrooms
1/4 lb. pancetta, thinly sliced and cut crosswise
1 medium onion, chopped
olive oil
tomato sauce to taste
salt
1 box orecchiette, farfalle, etc.
1 2-inch mozzarella ball, thinly sliced
2 thin sliced cooked ham, shredded
Grated pecorino
Clean and dice the mushrooms. Sauté with pancetta and onion three minutes. Add tomato sauce (no more than a half cup), a little water, and a pinch of salt. Simmer until sauce thickens.
While the sauce is cooking, preheat oven to 360 F. and cook the pasta for half the indicated time in lightly salted water. Drain pasta well. Spread a thin layer of the mushroom sauce over the bottom of a heatproof dish, then a layer of pasta, then one of mozzarella and ham, another of orecchiette, and the remaining sauce. Dust well with grated cheese and bake for 20 minutes.
___________________________________
1/2 pound pasta, either penne or a strip variety such as linguine
1/2 shallot, thinly sliced
2 Tbl. unsalted butter
5 oz thinly sliced smoked salmon, shredded
1 Tbl. vodka, brandy, or whiskey
1/2 C whipping cream (unwhipped)
salt and pepper to taste
1 Tbl. minced parsley
3 leaves finely shredded radicchio
Bring the pasta water to a boil and salt it. In the meantime, prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready.
Sauté the shallot in the butter until it wilts. Add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through and check seasoning. Sprinkle the parsley and radicchio over it at the very end just before you use it to sauce the pasta. Serves 2
1/4 cup olive oil
1/2 pound hot Italian sausage
2 large cloves garlic, minced
1 onion, halved and sliced
1 each red, yellow, and green bell pepper, halved, cored, and thinly sliced
Salt
1/4 cup chopped sun-dried tomatoes
2 Tbl. chopped fresh basil
1 box linguine
1/2 cup grated Parmesan
Heat 1 Tbl. oil in a skillet. Remove sausage from casings and add to skillet crumbling with a fork. Cook until it loses its pink color, then transfer to a plate. Add remaining oil to skillet. Sauté garlic until fragrant; add onion and sauté until soft. Add bell peppers and salt. Toss well, add 2 Tbl. water, cover, and simmer gently until peppers are tender, about 15 minutes. Stir in sun-dried tomatoes, basil, and sausage. Boil linguine until al dente. Drain and return to pot. Add sauce and toss. Serve, topping each portion with Parmesan. Serves 6.
2 large onions, thinly sliced
6 cups beef broth, defatted
2 cups water
1 Tbl. tomato paste
1 tsp. dried thyme
1 tsp. dried marjoram
12 ounces beef fillet steak, cut into strips
pepper and salt to taste
8 ounces rigatoni
2 tsp. fresh parsley, chopped
To make the onion broth, put onions, beef broth, water, tomato paste, thyme, and marjoram into a nonstick soup pot and cook over low heat for 2 hours, covered. (Optionally, brown the onions first.) Set aside. Start water boiling for the pasta. Heat a heavy sauté pan to very hot and spray with butter-flavored vegetable spray. Sauté beef quickly until desired doneness. Remove meat and put into onion broth. Put 1/2 cup of the onion broth into the sauté pan. Stir and scrape the brown bits from the pan. Pour this into onion broth with meat. Add pepper. Add salt only if necessary. Cook pasta until al dente, drain, and mix in with beef mixture. Sprinkle with parsley and serve immediately. With a salad and crusty bread, this serves 4.
2 tsp fennel seeds (or to taste)
1/3 cup olive oil
1 medium onion, minced
3 cloves garlic, minced
1 1/4 pounds veal, finely diced
1 cup dry white wine which
1 lb. canned plum tomatoes
half-inch piece of hot red pepper
2 boullion cubes
grated zest of one lemon
pinch nutmeg
grated Pecorino cheese
salt to taste
1 lb. orecchiette pasta, farfalle, or other short pasta
Mash the fennel in a mortar or blender. Heat the oil in a broad pot, and sauté the onion and fennel 3 min. Stir in the garlic and the meat. Cook until the meat has browned. Stir in the wine, reduce heat to a simmer. Drain and crush the tomatoes; stir them in when the wine has evaporated. Mince the red pepper, crumble the bullion cubes, and mix them with the grated lemon zest and nutmeg; stir this mixture into the sauce, and simmer it for about a half hour. In the meantime bring salted water to boil and cook the pasta. When it is done, pour the sauce over it and serve with the grated Pecorino. Serves four with a tossed salad.
1 lb. orzo pasta
1/4 C good quality olive oil
1/4 C sun-dried tomatoes
1 small red onion, minced
up to 2 large cloves of garlic, minced
1 small English cucumber, peeled,
quartered lengthwise, seeded, and thinly sliced
1 pint yellow cherry tomatoes or 2 yellow tomatoes, diced
1/3 C coarsely chopped fresh dill or dried to taste
2 Tbl. white wine vinegar
1 lb. cooked shrimp or chicken
1/2 lb. feta cheese, crumbled
salt* and pepper to taste
Boil orzo until just tender, about 8 minutes. Drain and transfer to a bowl. Add oil, sun-dried tomatoes, onion, and garlic; stir well. Cut chicken (if using) into bite-sized pieces, or shell the shrimp. When pasta is cool, add remaining ingredients (*Go easy on the salt, as feta can be very salty. For a real treat, try French feta, which is less salty!) and stir gently. Serves 4
2 ears fresh corn, husked
2 cup sliced shiitake mushrooms
1 cup sliced crimini mushrooms
5 Tbl. olive oil
4+ cups low-salt chicken stock, hot
1 cup finely chopped onions
1-1/4 cup Arborio rice
1/2 cup white wine
1/2 lb. jumbo lump backfin crabmeat
2 cups stemmed baby spinach
4 Tbl. grated Parmesan cheese
1-2 Tbl. minced jalapeño (optional)
2 Tbl. butter, cut into pieces
salt
2 Tbl. freshly chopped parsley
2 Tbl. minced chives
1 large ripe tomato, peeled, seeded, and diced
additional cheese for garnish
Remove corn from the cob. Sauté the mushrooms in 3 Tbl. olive oil until brown. Set both the corn and mushrooms aside. Heat remaining 2 Tbl. olive oil in a heavy large pot over medium heat. Add onion and sauté 3 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still firm in the center and the mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
Mix corn kernels, mushrooms, spinach, crab, butter, jalapeño, and Parmesan into the rice. Add a little chicken stock if necessary to moisten. Add salt to taste. Remove from heat and spoon onto plates. Top with tomato, parsley, and chives. Sprinkle with additional cheese if desired. Serves 4.