In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill. Preheat oven to 325 degrees F (165 degrees C).
In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled
crust and scatter pumpkin seeds on top. Bake for 1 hour or until just firm and lightly colored on top.
Turn oven off, open door and leave pie inside to cool for 30 minutes.
Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.
Interested in trying Italian wines, but not sure who makes what, where? Look no further, here are ten reasonably priced Italian wines to get you started.
Stella Pinot Grigio 2003 (Umbria, Italy) $10
A lively, 100% Pinot Grigio with clean, crisp flavors of citrus fruits. Imported by Leonardo LoCascio and sold at a very reasonable $10 per bottle. Pair this number with a spicy stir fry, cream sauce dishes, or a well-seasoned fish dish.
Villa Sandi Prosecco Extra Dry $12
This Prosecco, a sparkling wine from northern Italy, is amazing with appetizers such as chilled shrimp and cocktail sauce, also plays very well with Gorgonzola, Mozzarella, and fresh goat cheese.
Saracco Moscato d’Asti 2004 (Piedmont) $12
This mildly sweet wine from northern Piedmont’s Asti area, has a slight sparkle to it, bringing both balance and clarity. Perfect for foods with a heavy hitting spice that needs a bit of taming.
Produttori del Barbaresco Nebbiolo delle Langhe 2002 (Piedmont) $16
This Barbaresco wine from the Nebbiolo grape, boasts amazing clarity and tongue-tying tannins. Game, specifically venison, will mellow this wine a bit, but give it a go for its endearing intensity and all over peppered flavor.
Antinori Peppoli Chianti Classico 2001 (Chianti) $ 15
This Chianti (named for the Italian region, not the grape - the grape is predominantly Sangiovese)is a delightful accompaniment to traditional Italian fare. Rich flavors, good, solid structure with well placed tannins.
Castello di Monastero Chianti Superiore 2001 (Chianti) $10
This is a well-worn red that can go the distance with a wide variety of foods (yes, innately bent towards Italian fare). Easy to buy, easy to drink and undeniably Italian in character. A sure shot with tomato-based pasta, prosciutto and Italian cheeses.
Allegrini Palazzo Della Torre 2000 (Valpolicella) $14
This is a full-bodied red with distinct mineral qualities, blackberry flavors dominate this well-rounded wine. Enjoy with pizza or pesto!
Righetti Amarone 2000 (Veneto) $18
This is a super bargain Amarone with rich, dark flavors of dried cherries and a warm, spicy finish.
Marenco Scrapona Moscato D’ Asti (Piedmont) 2003 $13
You should be able to find this wine for around $13 at a local wine shop, and it is well worth the hunt. This is a very aromatic white wine with super zesty flavors of both tangerine and grapefruit, mixed with melon and surrounded by honeyed overtones. A very easy going sweeter wine with the flexibility to pair with appetizers, follow a cappuccino and chocolate covered biscotti or shimmy up to a summer pie.
Famiglia Anselma Barolo 2000 (Piedmont) $40
OK, so $40 a bottle is typically not categorized as “best bargain” wine; but for a Barolo, $40 is a steal and this wine is worth every last dime. A strong, full-bodied red wine that with tantalizing berry flavors and a nose full of roses. Recommend serving with a zesty pot roast or noticeable cheeses.
Prices are bound to change from time to time. The preceeding is merely meant as a general guide.
vegetable cooking spray
1 teaspoon extra virgin olive oil
4 green onions – minced
2 cups boiled potato cubes – coarsely chop
1 cup cooked peas and/or green beans or spinach
1 tablespoon chopped pimientos or roasted red bell pepper
1 tablespoon chopped fresh cilantro – or other herb
EGG MIXTURE:
1 cup Egg Beaters® 99% egg substitute
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper – or more to taste
dash red pepper sauce
1 tablespoon grated Parmesan cheese
The frittata is browned in the skillet under the broiler. Select a
skillet with a bake-proof handle. Vegetables should be thawed or
warmed to room temperature. Create “leftovers” quickly in the
microwave.
Adjust broiler rack to about six inches below heat. Preheat broil
to 500F. Measure the eggs; add salt, pepper, hot sauce and cheese.
Set aside.
2.Spray a nonstick skillet. Warm the pan over medium (medium high)
heat. Add the oil and rotate to coat. Add the onion and saute until
soft (2 to 3 minutes). Add the potatoes and cook until heated
thoroughly, stirring (turning) often. Add the peas and pimientos.
Reduce temperature to medium. Spread the vegetables evenly over
bottom of skillet. Sprinkle chopped herb on top.
Stir the egg mixture and add it to the skillet, tilting the pan
back and forth to distribute the eggs evenly. Do not stir. Cook only
until eggs at bottom of skillet have set. Transfer skillet to
preheat broiler. Broil until frittata is firm and surface is lightly
browned. Remove from broiler.
Cut pie shaped wedges. Lift wedges from skillet carefully onto
heated plates. Serve at once. Offer additional cheese, a sesame-herb-
salt blend, and hot sauce at the table.
Variation: We have used frozen hash browns in a pinch;
thaw first and dry with paper toweling.
1 box raisins, chopped in food processor
1 cup chopped nuts
1 4 to 6 ounce jar jam
1/2 cup liquor or orange juice
Icing:
1 pound box powdered sugar
1/2 teaspoon lemon extract
2 plus tablespoons milk
Mix the filling ingredients and set aside.
Preheat oven to 375 degrees F.
Combine first four dough ingredients until crumbly. Add vanilla and eggs, one at a time. Blend until dough is soft but not sticky.
Working with one half of the dough, shape into a ball on a lightly floured surface.
Flatten into a rectangular shape, 1/4 inch thick. Spread 1/2 of the filling down the center of the dough. Starting at one of the small ends, carefully roll the dough to the other small end. Pinch the edges together. Refrigerate while doing the same with the rest of the dough and filling. Cut cookies 1 to 2 inches in diameter and place on lightly greased cookie sheets.
Bake for 10 minutes. Do not overbake.
While cookies are baking, mix the icing ingredients in a large bowl. Spread icing on hot cookies.
1 pound Italian sausage (hot or mild)
2 tablespoons olive oil
1 tablespoon minced garlic
1 large onion
1 large bell pepper (for color use 1/2 green and 1/2 yellow peppers)
1/2 teaspoon each of: oregano, basil and parsley
salt and pepper to taste
15 ounce can crushed tomatoes
Fry sausage in large, deep skillet. Remove. Add oil to pan. Saute garlic until lightly brown. Add onion, peppers and seasonings. Saute for 2 minutes. Add tomatoes. Cook for 2 to 3 minutes more. Add sausage.
Cover and cook for 10 minutes.
Serve on a hoagie roll with grated Romano or Parmesan cheese.
1 quart prepared spaghetti sauce, divided*
1 pound ricotta cheese
1/2 cup parmesan cheese
3 cups mozzarella cheese, shredded, divided
1/2 teaspoon dried or 1 tablespoon fresh parsley
1 pound ziti pasta, slightly under cooked and drained
Preheat oven to 375 degrees F. Lightly grease 9x13 or 2- 8 inch square baking pans. (I usually freeze** one.)
In a large bowl, completely combine 2 cups of sauce, ricotta, parmesan, 1 cup mozzarella and parsley. Stir in ziti.
Spread 1 cup of sauce in bottom of pan. Spread ziti mixure on top of sauce. Spread last cup of sauce on top of ziti. Sprinkle top with rest of mozzarella.
Bake for 25 minutes or until cheese is bubbly and slightly brown around the edges.
If the sauce doesn’t have very much flavor you may wish to add salt, pepper, and some garlic powder to the ricotta mixture.
**This recipe freezes beautifully. After baking, allow ziti to cool down. Once cool, cover top of baking pan with plastic wrap. Completely cover the plastic wrap, tucking in edges if necessary, with heavy foil. Freeze pan. The frozen pan can go in the oven, but cooking time may increase to an hour or more. Cooking time is same as above if ziti is allowed to defrost. Also, freezing does cause ziti to be dry. You may wish to have some extra sauce on hand, when you make the frozen dish.
Though one can put all sorts of things on steaks, the bottled sauces one finds in the US really haven’t caught on in Italy. What one does often encounter is this simple sauce made with pickled green peppercorns.
Ingredients:
4 slices beef filet, weighing 8-10 ounces (200-250 g) each
1/4 cup (60 ml) brandy
2 tablespoons olive oil
1/4 cup (50 g) unsalted butter
1/2 cup (125 ml) heavy cream
4 tablespoons pickled green peppercorns (you can also use pink peppercorns if you want, or a mixture)
Salt and pepper to taste
Begin by coarsely grinding three tablespoons of the peppercorns, ideally in a mortar, though a blender will work.
Heat the olive oil and butter, and sear the filets on both sides, then reduce the flame and cook them until they reach the stage of doneness you prefer, at the most 10 minutes in all. Remove them to a heated platter.
Pour the brandy into the pan, light it, and gently stir until the flames have gone out. At this point stir in the cream (add it slowly) and the peppercorns, season the sauce to taste with salt and pepper, and spoon it over the filets.
Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup pasta cooking liquid.
Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.
3 - 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
Pasta and Cheese:
4 ounces fontina cheese , shredded (about 1 cup)
3 ounces Gorgonzola cheese crumbled (about 3/4 cup)
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/4 cup grated Parmesan cheese (1/2 ounce)
1 tablespoon table salt
1 pound penne
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1 1/2 cups heavy cream
1/4 teaspoon ground black pepper
4 ounces prosciutto , chopped
1 cup frozen peas
For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.
For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.
Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, adding the prosciutto and frozen peas, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined.
Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.
3 - 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
Pasta and Cheese:
4 ounces fontina cheese , shredded (about 1 cup)
3 ounces Gorgonzola cheese , crumbled (about 3/4 cup)
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/4 cup grated Parmesan cheese (1/2 ounce)
1 pound penne
1 tablespoon table salt
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1/4 teaspoon ground black pepper
1 1/2 cups heavy cream
1 can (14 1/2 ounces) diced tomatoes , drained
1/4 teaspoon table salt
1/4 cup coarsely chopped fresh basil leaves
For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.
For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.
Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, -stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.
Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.
Campanelli with Asparagus, Basil, and Balsamic Glaze
Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter.
Serves 4 to 6 as a main dish
Ingredients:
1 tablespoon table salt
1/2 teaspoon table salt
3/4 cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2-inch in diameter and cut into 1-inch lengths
1 medium red onion , halved and sliced 1/8-inch thick (about 1 1/2 cups)
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup chopped fresh basil leaves
1 tablespoon lemon juice
1 cup shaved Pecorino Romano
Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.
While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.
Broiled Prosciutto-Wrapped Asparagus with Mascarpone
Mascarpone is an Italian cheese with a consistency similar to cream cheese. It can be found in the specialty cheese section of most large grocery stores. The asparagus will have to be broiled in two batches so the prosciutto can brown properly. Keep the uncooked prosciutto-wrapped asparagus in the refrigerator until they are ready to be broiled.
Serves 8 as an appetizer
Ingredients:
1/2 cup mascarpone cheese
12 ounces prosciutto , cut into 4 by 1-inch strips
2 pounds asparagus spears (thin), with tough ends snapped off (see note below)
Ground black pepper
Adjust an oven rack to the uppermost position (about 4 inches from the heating element) and heat the broiler. Smear a scant teaspoon of mascarpone onto each strip of prosciutto. Tightly wrap each asparagus spear in a strip of prosciutto (starting with the tip of the asparagus), securing the end with a toothpick. Place half the spears in a single layer on a heavy, rimmed baking sheet, leaving about 1/2 inch space between the spears.
Broil, turning the spears with tongs halfway through the cooking time, until the asparagus is tender and the prosciutto is lightly browned, 8 to 10 minutes. Transfer the broiled asparagus to a serving platter. Broil the remaining asparagus on the empty baking sheet. Transfer the second batch of broiled asparagus to the platter, season with pepper to taste, and serve warm.
Note: Snapping off the Tough Ends - Asparagus
Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend the stalk until it snaps.
Before building the fire, make sure that the grill is cleaned of residual ash from previous use; if left in the bottom, residual ash catches fat drippings and causes flare-ups that can singe the chicken. For this recipe, we prefer the even, slower heat generated by charcoal briquettes over faster-burning hardwood charcoal.
Serves 3 to 4
Chicken and Brine:
2 medium heads garlic
3 bay leaves , crumbled
1/2 cup table salt
1 whole chicken , butterflied and pounded (see illustrations below)
Garlic-Pepper Oil:
4 medium cloves garlic , pressed through garlic press or minced (about 4 teaspoons)
2 teaspoons ground black pepper
2 teaspoons red pepper flakes
1/4 cup olive oil
vegetable oil for grill grate
1 lemon cut into wedges, for serving
See note below: How to Butterfly, Pound, and Season a Chicken
TO BRINE THE CHICKEN: Combine garlic heads, bay leaves, and salt in gallon-size zipper-lock bag; press out air and seal bag. Using rubber mallet or meat pounder, pound mixture until garlic cloves are crushed; transfer mixture to large container or stockpot and stir in 2 quarts cold water until salt is dissolved. Immerse chicken in brine and refrigerate until fully seasoned, about 2 hours.
FOR THE GARLIC-PEPPER OIL: While chicken is brining, heat garlic, black pepper, pepper flakes, and oil in small saucepan over medium heat until garlic is fragrant and sizzling and mixture registers about 200 degrees on instant-read thermometer, about 3 minutes. Remove from heat and cool to room temperature, about 40 minutes. Measure 2 tablespoons garlic-pepper oil into 2 small bowls and set aside.
TO FLAVOR THE CHICKEN: Remove chicken from brine and thoroughly pat dry with paper towels. Apply 2 tablespoons infused oil beneath skin.
TO GRILL THE CHICKEN: Ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill and bank half of coals on either side of grill, leaving midsection of grill free of coals. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip small wad paper towels in vegetable oil; holding wad with tongs, wipe grill grate. Position chicken skin-side down on grill grate over area with no coals; cover grill and fully open lid vents.
Cook until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 30 to 40 minutes. Transfer chicken to cutting board; let rest 10 minutes. Carve, then drizzle carved chicken with remaining infused oil and serve with lemon wedges.
Note: How to Butterfly, Pound, and Season a Chicken
Use kitchen shears to cut through bones on either side of backbone, then remove and discard backbone.
Flip chicken over and use heel of your hand to flatten breastbone.
Cover chicken with paper towels to protect skin, then pound flat using meat pounder or rubber mallet.
After brining, slip fingers underneath skin of breast and legs to loosen membrane. Rub marinade under skin.
Italian Pasta and Bean Soup with Orange and Fennel
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe. Ditalini and orzo are especially good pasta shapes for this variation.
Makes about 4 quarts, serving 8 to 10
Ingredients:
1 medium bulb fennel
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
2 teaspoons grated orange zest
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 1/2 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
table salt
8 ounces orzo or ditalini
1/4 cup chopped fresh parsley leaves
Ground black pepper
2 ounces grated Parmesan cheese (about 1 cup)
Trim fennel of stalks and fronds; trim bottom 1/2 inch. Halve bulb lengthwise and, using paring knife, remove core. Slice bulb lengthwise into 1/4-inch-thick strips, then chop fine.
Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion, fennel, and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic,orange zest, fennel seeds, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes. Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.
Cremini mushrooms are sometimes sold as baby bella mushrooms. If they’re not available, button mushrooms make a fine, though somewhat less flavorful, substitute. Toward the end of cooking, judge the doneness of the rice by tasting it.
Serves 6 as main course, 8 as a first course
Ingredients:
2 bay leaves
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms
3 1/2 cups low-sodium chicken broth
2 teaspoons soy sauce
4 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms , wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
2 medium onions , chopped fine (2 cups)
1/2 teaspoon table salt
3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
2 ounces pancetta , finely chopped
1 pound Arborio rice (2 1/8 cups)
1 cup dry white wine or dry vermouth
2 ounces Parmesan cheese , finely grated (about 1 cup)
2 tablespoons chopped fresh parsley leaves
1 tablespoon minced fresh sage leaf
Table salt and ground black pepper and ground black pepper
Tie together bay leaves and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups strained liquid); return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.
Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.
Cook 2 ounces finely chopped pancetta and 1 tablespoon butter in large saucepan over medium heat, stirring frequently, until pancetta has rendered some fat, about 5 minutes. Add remaining 1 cup onions, cooking onions until softened and translucent, about 7 minutes; Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, chopped parsley, and sage. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.
Pasta with Chicken, Broccoli, and Sun-dried Tomatoes
Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can’t find Asiago cheese, Parmesan is an acceptable alternative.
Serves 4
Ingredients:
4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts , trimmed of fat and cut crosswise into 1/4-inch slices
1 small onion , chopped fine (about 2/3 cup)
table salt
6 cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 teaspoon red pepper flakes
2 teaspoons fresh thyme leaves , roughly chopped
2 teaspoons all-purpose flour
1 cup dry white wine
2 cups low-sodium chicken broth
1 bunch broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded
1/2 pound penne , ziti, cavatappi, or campanelle
2 ounces grated Asiago cheese (1 cup), plus extra for serving
1 jar oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
1 tablespoon minced fresh parsley leaves
ground black pepper
1 lemon , cut into wedges (optional)
Bring 4 quarts water to rolling boil, covered, in stockpot.
Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.
So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water after adding the cremini to the skillet.
Serves 4 as main course, 6 to 8 as side dish
4 ounces pancetta , cut into 1/4-inch cubes
2 tablespoons olive oil
table salt
1 pound farfalle pasta, or campanelle
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 tablespoon minced fresh sage leaf , plus 1 teaspoon
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
2 ounces grated Parmesan cheese (1 cup)
2 tablespoons minced fresh parsley leaves
Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
Meanwhile, cook pancetta in 2 tablespoons olive oil, stirring occasionally until lightly browned, about 6 minutes. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.
So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet. To make the dish vegetarian, substitute vegetable broth for chicken broth.
Serves 4 as a main course, 6 to 8 as a side dish
Ingredients:
table salt
1 pound farfalle pasta, or campanelle
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 cup frozen peas
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
6 ounces Camembert , cut into 1/2-inch cubes (do not remove rind)
2 tablespoons chopped fresh chives
Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Transfer mushrooms to bowl. Add frozen peas and broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
Add mushrooms, broth mixture, cheese, and chives to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.
So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet. To make the dish vegetarian, substitute vegetable broth for chicken broth.
Serves 4 as a main course, 6 to 8 as a side dish
Ingredients:
table salt
1 pound farfalle pasta, or campanelle
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 tablespoon minced fresh thyme leaves , plus 1 teaspoon
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
2 ounces grated Parmesan cheese (1 cup)
2 tablespoons minced fresh parsley leaves
Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in thyme and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.
Pasta with Tomato, Bacon, and Onion (Pasta all’ Amatriciana)
This dish is traditionally made with bucatini, also called perciatelli, which appear to be thick, round strands but are actually thin, extralong tubes. Linguine works fine, too. When buying pancetta, ask the butcher to slice it 1/4 inch thick; if using bacon, buy slab bacon and cut it into 1/4-inch-thick slices yourself. If the pancetta that you’re using is very lean, it’s unlikely that you will need to drain off any fat before adding the onion. Use 1 1/2 small (14 1/2-ounce) cans of diced tomatoes, or dice a single large (28 ounce) can of whole tomatoes packed in juice.
Serves 4
Ingredients:
2 tablespoons extra-virgin olive oil
6 ounces pancetta (1/4-inch-thick sliced) or bacon, cut into strips about 1 inch long and 1/4 inch wide
1 medium onion , chopped fine
1/2 teaspoon red pepper flakes or to taste
2 1/2 cups diced tomatoes with juice
1 pound bucatini , perciatelli, or linguine
1/3 cup grated Pecorino Romano cheese (about 1 1/2 ounces)
Bring 4 quarts water to rolling boil in large stockpot or Dutch oven.
While sauce is simmering, add 11/2 teaspoons salt and pasta to boiling water. Cook until pasta is al dente; drain and return pasta to empty pot.
Add pancetta to tomato sauce and adjust seasoning with salt. Add sauce to pot with pasta and toss over low heat to combine, about 30 seconds. Add cheese and toss again; serve.
