May 9, 2013 § 37 Comments
The majority of my dinner inspiration occurs while taking a stroll through the produce area of the market. On this visit I came to a halt in front of the baby artichoke arrangement. Instantly I knew I was going to try them in a sauce for pasta.
Never having prepared baby artichokes before I knew with a little trimming you may eat the whole thistle. After a little research I found it is very necessary to soak your trimmed artichokes in lemon water, otherwise they turn an unsightly brown hue. I read a couple of appetizing sautéed baby artichoke recipes and came up with an idea. Shallots instead of onions. Herbs from the garden. And one of my favorite pasta sauce ingredients, pancetta.
This is very simple and not too rich. The three herbs really give it a fresh spring-like flavor. For this dish I chose orecchiette because it is my son’s favorite. He calls them hard hats.
- 12 baby artichokes, cut the tops and stems off and pull off any thicker outer leaves
- 1 lemon, halved
- 4 shallots finely chopped
- 4 cloves garlic, finely chopped
- 1/4 pound pancetta, diced
- 1 cup dry white wine
- 1 pound orecchiette pasta
- handful parsley, finely chopped
- handful mint, finely chopped
- handful basil, finely sliced
- freshly shaved grana padano parmesan
Squeeze your lemon into a large bowl of water and drop the lemons in too. As you are slicing your artichokes add them to the bowl so they do not turn brown.
Bring a large pot of water to boil for the pasta.
In a large skill, over medium heat add your olive oil and pancetta and cook until brown. Add shallots and garlic and cook another 4 or 5 minutes. Drain the artichokes and add them to the skillet. Raise the heat to medium high and cook until the edges have turned a nice golden brown. Add wine and reduce. Cover pan, lower the heat to simmer and cook another 8-10 minutes. Season with salt and pepper to taste.
While pasta is cooking chop the parsley and mint together. Slice the basil into little strips.
After your pasta has cooked and before you drain, reserve 1/2 cup of your pasta liquid.
Stir the reserved pasta water into your artichoke sauce and bring to a soft boil. Add drained pasta and parsley to the sauce and toss to combine and coat well. Turn off heat. Serve right away topped with cheese and basil.
April 26, 2013 § 10 Comments
Long ago I had a friend from from Vicenza Italy who was one of my greatest cooking influences. Every sunday several of us would gather around his table to enjoy perfectly prepared northern italian meals. Undoubtedly I was inspired by his delectable dinners, however, he didn’t “teach” me a thing about cooking. As a young aspiring cook I wanted so badly to be involved in his kitchen. I think he wanted to keep his ingredients secret because he wouldn’t allow anyone near while he was cooking. He would chase you out as soon as you made an appearance. Although he didn’t teach me about cooking, I learned a great deal about food and cookery just by being present around his table.
This recipe features spaghetti with garlic and olive oil, also known as spaghetti aglio e olio. I vividly remember having spaghetti aglio e olio for the first time. I was mesmerized. Up until that point spaghetti for me was tomato sauce with ground meat either cooked in the sauce or made into meatballs. The simplicity of this sauce makes it so easy to throw together. Most of the time I already have all the ingredients in house. In my opinion, the sauce relies on a good quality spaghetti. Try to buy the best brand from Italy you can find.
Aglio e olio is profoundly satisfying served in a large bowl with freshly grated parmesan. Or, ripieni di pomodoro is a pleasing arrangement for guests as a side dish. If you choose to make the tomato stuffed recipe it is best to buy capellini, also know as “angel hair” pasta.
Agio e olio
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- 4 cloves of garlic, peeled and finely chopped
- a few pinches of red chili flakes
- 1/4 cup flat leaf parsley, finely chopped
- sprinkling of fine parmigiano-reggiano
Fill a large pot with cold water and bring to a roaring boil over high heat and add the spaghetti. Cook for 9 minutes stirring occasionally.
While spaghetti is cooking, Heat the olive oil in a large skillet over medium heat. Add the garlic, and chili flakes. Cook until golden and turn off the heat.
Drain the spaghetti and place it into the skillet. Carefully toss the pasta until every strand is coated well. Add the parsley and continue to toss until well incorporated.
Divide into large serving bowls, sprinkle with parmesan and serve right away.
Follow this recipe if you choose to make the stuffed tomato version.
ripieni di pomodoro
- 1/2 pound capellini
- 3 tablespoons extra virgin olive oil
- 3 cloves of garlic, peeled and finely chopped
- a few pinches of red chili flakes
- 3 tablespoons flat leaf parsley, finely chopped
- sprinkling of fine parmigiano-reggiano
- 4 large beefsteak tomatoes
Heat the oven to 300°.
Fill a large pot with cold water and bring to a roaring boil over high heat .
While you are waiting for the water to boil chop all your ingredients and set aside. Cut the tops of the tomato off 1/4 way down. Scoop out the inside. Set aside.
When the water boils and before you add the capellini, heat the olive oil in a large skillet over medium heat. Add the garlic, and chili flakes. Cook until golden and turn off the heat.
Now add the capellini to the water and boil for 2 minutes.
Reserve 1/2 cup of the pasta water. Drain the capellini and place into the skillet. Carefully toss the pasta until every strand is coated well. Add the parsley and continue to toss until well incorporated. If your pasta seems to be dry add a little of the cooking water to loosen it up and to moisten.
Fill each beefsteak tomato with your capellini aglio e olio. Put the tops back on and bake for 15 -20 minutes until the tomatoes are tender and cooked. Serve promptly with a sprinkling of freshly grated parmesan.
March 14, 2013 § 2 Comments
Years ago I had a friend from Vicenza Italy who cooked remarkable spaghetti dinners. Every Sunday for years I was lucky enough to sit at his table. He prepared sauces using unimaginable ingredients. Always surprising. Always delicious. However, as an aspiring cook it was very frustrating for me. He would never allow me to directly observe his cooking! He was very secretive. I would sneak as many peeks as I could. There was always “something missing” when I tried to put together my own sauces at home. I learned to develop my own versions of his creations. Here’s one I love. Spaghetti Puttanesca “the kitchen sink sauce”. Only the tomato sauce is cooked. I think it adds more flavor by keeping the “kitchen sink” uncooked.
- 1/2 cup olive oil
- 3 whole garlic cloves-peeled
- 28oz. can diced tomatoes
- salt to taste
- 8 oz. of pimento stuffed green olives-chopped
- 3 tbsp. large capers
- large handful of parsley, finely chopped
- 3 cloves garlic-pressed
- 1 lb. of good quality spaghetti – DeCecco’s is great.
- 1/2 cup freshly grated parmesan cheese
For the tomato sauce, heat the oil and garlic in a saucepan. Cook until you can smell the garlic, add tomatoes and a pinch or two of salt and bring to a boil. Lower the heat and simmer uncovered for an hour. You can either puree the sauce or leave it chunky.
To make the “kitchen sink” combine all ingredients in a large bowl. Set aside.
Boil a large pot of salted water, add pasta and cook according to package instructions.
Drain pasta and return it to the large pot. Pour in the tomato sauce and “kitchen sink” ingredients. Toss well.
Serve with grated parmesan.
Here’s a variation to this recipe. A certain someone did not want pasta tonight. So, I reserved some of the pureed red sauce and presented a soup! I added a few spoonfuls of the kitchen sink and some parmesan on the top. Lovely. He loved it.