Pasta with Mushrooms and Prosciutto

With on already in college and the other headed there next fall, I find myself more frequently cooking for two. When we were just married, I didn’t have the skill set I do now, nor was I brave enough to attempt to use the ingredients I now love.

So this is new ground for me with my current repertoire. It’s also a mental challenge because I’ve been looking at recipes and determining if they are scalable, just in case we had extras stop by, trying to think about what I can reduce is different. I don’t frequently like to go out, but I find myself considering it.

In looking through my recipes today, I came across this gem. I have actually made it for about 12, it was a challenge, it came together very quickly for 2. I didn’t even go to the store until 5. I had to get the mushrooms and prosciutto along with a few things for dinner and dessert tomorrow.

When I went to select my mushrooms they had a great variety so I picked one I knew and one I hadn’t cooked with before, Shitake and Maitake. While the names are similar the appearance and taste are dramatically different. I removed the tough stems and did a few rough cuts with my knife and tore any large remaining pieces.

Don’t be tempted to increase the Proscuitto, the amount is perfect, it adds a richness to the dish, but you don’t want to overwhelm the mushrooms. Do make sure you use fresh thyme and definitely save some for the top. It was amazing.

Pasta with Mushrooms and Prosciutto

College Option, Entrées, Pastas, Pork, Quick Meals, Tested and Approved!

INGREDIENTS

¼ cup plus 2 tablespoons olive oil

2 ounces thinly sliced prosciutto (about 6 slices)

1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces

2 medium shallots, finely chopped

1 teaspoon thyme leaves, plus more for serving

Kosher salt, freshly ground pepper

1 cup chicken stock or low-sodium chicken broth

12 ounces pappardelle or fettuccine

 cup heavy cream

2 tablespoons unsalted butter

DIRECTIONS

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

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Linguine with Clam Sauce

It’s summer and the eldest will be headed back to college soon, with a new challenge: apartment living. Both of these are pushing me towards a simple food portfolio. For a recent Sunday dinner I elected to make an antipasto salad and linguine with clam sauce.

An antipasto salad is really simple and incredibly delicious, it can be served as a salad course or on its own. I found this recipe and modified it just a touch to make it perfect, the original recipe was a bit onion and pepper heavy, this allows you to taste all of the independent flavors. The “lettuce” of the salad is the basil, so the trick is to be gentle with the leaves when washing them so as not to bruise them.

Antipasto Salad

Italian, Salads, Tested and Approved!

Servings: 4 servings Source: bonappetit.com

INGREDIENTS

1 garlic clove, minced

cup extra-virgin olive oil

¼ cup red wine vinegar

½ tsp. crushed dried oregano

Pinch of crushed red pepper flakes

1-2 Cubanelle or Shepherd peppers, thinly sliced into rounds

½ small red onion, thinly sliced, rinsed

1 can (14 oz.) artichoke hearts, drained, patted dry, halved

8 oz. ball fresh mozzarella, torn into pieces

¼-⅓ salami, preferably fennel, thinly sliced

Kosher salt, freshly ground pepper

1 lemon

2 cups basil leaves

DIRECTIONS

Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.

Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.

Do Ahead: Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.

Linguine with Clam Sauce is a little more complicated, but there are some tricks to make it simpler. The biggest time saver is frozen clam meat: no scrubbing and they are typically precooked. With the eldest’s fish allergy, I skip the anchovies, but enjoy them if you can. With any pasta dish, the most important ingredient is the pasta, select a good pasta, Italian if available, and for a simple sauce like a clam, a rustic (rough) pasta that the sauce will stick to is best.

Linguine and Clams

Entrées, Italian, Pastas, Shellfish, Tested and Approved!

Servings: 4 servings Source: bonappetit.com

INGREDIENTS

1 tablespoon kosher salt, plus more

10 cups water

12 garlic cloves, divided

4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces

2 tablespoons plus ¼ cup olive oil, plus more for serving

2 teaspoons finely grated lemon zest

2 oil-packed anchovy fillets (optional)

½ teaspoon crushed red pepper flakes, plus more for serving

cup dry white wine

2 pounds littleneck clams (about 24) or cockles (about 32), scrubbed*

12 ounces linguine or spaghetti

½ cup finely chopped parsley

2 tablespoons unsalted butter

DIRECTIONS

Bring salt and water to a boil in a large pot.

Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.

Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5-7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine; set aside.

Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot.

Add clams and toss to combine. (If using clam meat, add and proceed to next step.) Cover and cook until clams are open, 5-7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.

Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in bottom of pot-you want them to absorb some of the sauce but not make it dry). Give pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil.

NOTES

*Fresh clams can be replaced with frozen meat: ¼ lb. frozen meat/ 1 lb. fresh clams

Simple Pasta

I have been focusing a lot lately on recipes I have found and fixing them to something I like. Today, however, I approached dinner with my husband out of town for the week after all of us were gone for the weekend. You may have guessed, I have not been grocery shopping so it was time to test my other skills.

My examination of the the possibilities yielded 3 Italian sausages, two partial packages of farfalle pasta, and two cups of cherry tomatoes. I always have herbs outside (until the hard frost), cream, butter, and garlic…my idea formed.


It came together quickly. I minced my garlic, chopped the herbs, cut the tomatoes, and sliced the sausage while the water came to a boil.

    

After adding the pasta to the pan and setting it to cook a couple minutes shy of al dente, I heated a touch of olive oil in my skillet and added the sausage over high heat. It was already cooked, so I simply wanted to heat it through and start browning the sides of the slices.


I added in the garlic with a quick stir and followed with the tomatoes and herbs.

  
It only took a few minutes for the tomatoes to start to soften, at that point I added the pasta and a cup of the pasta water to continue the cooking. While stirring I added about ½ cup more of the water and just a dash of pepper flakes.

  
When the pasta was done and the liquid mostly gone, I added just a bit of cream and stirred in some Parmesan.

  
A tablespoon of butter and some fresh basil brought it all together at the end with a slice of garlic bread.

  
A perfect meal.

Tortellini with Pesto

It’s the second to last dinner for my eldest before he heads off to college so I picked an old favorite from his childhood. It’s one that we all love and has carried through as the years go by, of course it’s hard to go wrong with homemade pesto. 

When we found out that he was allergic to nuts I went on a mission to find one that I liked that was nut-free. This one has stood the test of time. 

I started with my basil: a mix of Thai and regular basil (any basil works, I had extra since I’m using it in my dessert tomorrow too). Once it was cleaned I pulled off my leaves and separated it out into portions.


The portion for the pesto went into the food processor with a few cloves of garlic. 

      

Then I started the grill and the water. The Italian sausage took 10 minutes so I started those first, then came in and blanched the basil for tomorrow in my pasta water.

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Then I cooked the pasta in the basil water and turned the sausage.

  
I blended up the pesto in the food processor just before the pasta finished, adding salt, pepper, and olive oil after the basil was chopped and finishing with the Parmesan.  

         

While the pasta drained I pulled the sausage off the grill.

  

Then I came in and tossed the pasta – dinner is served and I have a happy boy. 

    

Tortellini with Pesto
Entrées, Pastas, Tested and Approved!

Cook 10 minutes ∙ Makes 4 ∙ Difficulty Easy 

INGREDIENTS

  • 2 cups basil leaves, fresh, packed
  • 2 cloves garlic, minced
  • ½ cup olive oil
  • ½ cup Parmesan, freshly shredded
  • salt and black pepper, to taste
  • 1½-2 pounds tortellini, cooked

DIRECTIONS

In a food processor, pulse the basil and garlic until roughly chopped. With the machine on, slowly pour in the oil until just blended. Stir in cheese, salt, and pepper and mix until just blended. 
Toss the pesto into cooked tortellini. 

This can be served warm, at room temperature, or cold.

Dining at Disney – Via Napoli

Yesterday we enjoyed another favorite, not for dinner, but rather for a very late lunch. We try to do this at least once during our longer trips at Disney to get a pizza “fix” which we enjoy at home at least once a week. Via Napoli, is our well-established favorite for this with their flour imported from Italy, San Marzano tomatoes, and in-house made mozzarella. In the future, we may have to try Blaze in Disney Springs…maybe.

The meal is simple, red sangria, an appetizer (prosciutto and melon this time), a family style salad, and a large pizza.


The melon and prosciutto is easy to do at home, the saltiness of the prosciutto and the melon are simply a perfect complement. This is a very elegant simple appetizer on skewers if you are looking for something unique. And the salad was loaded with tomatoes, cucumber, green and Kalamata olives, marinated mushrooms, and peperocini and peppadew peppers with a simple red wine vinaigrette was perfect in the heat of the day.


We followed this with a pizza with some of our favorite toppings; this is always the difficult decision since we love them all. We selected Italian sausage, pancetta, and pepperoni.

All good!


We rounded out the day with snacks as we got hungry.

Grad Party – Part 3

Today I made the glaze for the ribs after removing the last of the fat from my collected drippings. 

To my concentrated drippings I added the rest of my cheap balsamic vinegar (yes, cheap, only suitable as a marinade and for concentrating). And an equal part of water with 2 cups of dark brown sugar and proceeded to further concentrate the glaze.

    

After a couple of hours I had a thick vinegary sauce.


I also whipped up the dressing for my cole slaw that I’m planning to make on Saturday morning, since it is always better if you make it a day in advance. The dressing is very simple; I prefer a vinegar base to a creamy sauce. Sugar, vinegars (white wine, red wine, apple cider, and raspberry because I ran out of the red), and oil go into the blender.

        
This will keep in the fridge easily.

We’ve also been trying to minimize other food in the fridge, so have been keeping dinners simple this week: M-pizza, T-brats, W-sushi, and my hubby suggested cold cuts for dinner and my grad has friends over so I whipped up my version of Italian subs. It is fresh baguette, olive oil, olive tapenade, Prosciutto, hot capicola, peppered salami, fresh mozzarella, and basil.


Prosciutto Pasta Rolls

One of the reasons I like to watch food TV is for inspiration. About a month ago my husband and I were watching an Italian themed Diners, Drive-ins, and Dives; one of the items they showed was a prosciutto pasta roll. I have tried to find that show to link it to no avail. The recipe looked good but slightly bland. It was simmered cream on the bottom of a baking dish and then lasagna noodles rolled up with sliced prosciutto and fontina. And then cream poured over the top, sprinkled with Parmesan and baked. You can tell from my description that something was missing. 

I scribbled some notes immediately and finally got around to trying it. 

Rather than just cream, I melted butter with 2 cloves of minced garlic until it was very fragrant. Then I added the cream and brought it to a simmer.



When I made my original notes I wrote that it would need either nutmeg or crushed red pepper; smelling the bubbling cream, I quickly decided on freshly ground nutmeg along with a bit of tomato paste. 


After a few more minutes of simmering I put a little in the bottom of the baking dish and set aside the rest.


I had set out a couple of square dishes to soak the pasta sheets. Once they were soft I layered each with Boar’s Head prosciutto piccolo (a more cost effective option since I used a pound), shredded fontina (I started with sliced based on the show and quickly decided that shredded was better), and sliced basil.


Then I rolled them up and cut them into ~1½” chunks and placed them in the baking dish.


When the pan was full, I poured the remainder of the sauce over the top and generously sprinkled the entire dish with Parmesan. 

I baked it at 400F on convection bake for 20 minutes. Although I was worried that it would be dry, the result was perfect and delicious. 



Baked Prosciutto Roll-ups

Paprika Recipe File

Entrées, Pastas, Tested and Approved!

Source Shannon Stacey (inspired by Triple D)

INGREDIENTS

  • 1 pound fresh egg pasta dough, or lasagna sheets, softened
  • 4 tablespoons unsalted butter
  • 2 clove garlic, minced
  • 1½ cup heavy cream
  • 1 tablespoon tomato paste
  • ⅛ teaspoon grated nutmeg
  • salt & pepper
  • 1 pound prosciutto, sliced very thin
  • 1 pound fontina, shredded
  • ¼-½ cup basil leaves, sliced
  • Parmesan cheese, grated, for topping

DIRECTIONS

Melt butter in a small saucepan over medium heat, add the garlic and sauté until fragrant. Add the cream and bring the mixture to a simmer and reduce the sauce a bit, about 2-3 minutes. Add the tomato paste and the nutmeg; stir to incorporate. Continue cooking the sauce until it is the consistency of buttermilk, about 2 minutes. Spread a small amount in each baking dish. Set the remainder of the sauce aside.

To form the pasta roses:

On each pasta sheet, layer prosciutto, fontina, and basil, then roll the sheet up like a jelly roll and cut into sections, ~1½-2″ wide. Set in a single or individual baking dishes.

Preheat the oven to 450°F. Pour the remaining sauce over the pasta. Sprinkle with Parmesan cheese. Bake for about 15 minutes, or until a light brown crust forms on top. Remove from the oven; let rest for 5 minutes before serving.

Pillows of Happiness

That’s what I decided to call them anyway, Pumpkin Ravioli with sage butter. My husband’s parents have been taking care of some family matters and as a result missed Thanksgiving with us (I know it was really hard to resist the garage turkey). They arrived back so I decided to do a special Sunday dinner and try to make something that I had not attempted before. As you know from my posts it is fairly recent that I have attempted and tackled homemade pasta. For several years I have been considering a recipe that I found at Williams-Sonoma, that also just happens to be in the pasta cookbook I received last Christmas: Pumpkin Ravioli. 

In additition to being inspired by the recipe, I have had a ravioli form since we got married that I had not used. As intimidated as I was by pasta, I was equally intimidated by a filled pasta. 

To go with the ravioli I decided on chicken apple sausage and roasted Brussels sprouts. It was a busy day with an early morning game and lots of shoveling so I was thankful to my boys who both helped in the kitchen. While my elder son shredded a chicken for the following night’s dinner my younger son cleaned the sprouts and I got to make the pasta dough.


The pasta recipe is from the same cookbook as the ravioli, and for efficiency I use the food processor. 

Flour and salt:

Add the oil to the eggs and then pour them into the bowl of the processor.

  

And then mix, using the pulse function, adding flour as needed until it holds together but isn’t sticky.


Once it comes together, knead it for 10 minutes on your bread board until you have a smooth dough. Then let it rest.


If you have gotten out all of your ingredients ahead of time, there is enough time to put together the filling while the dough rests. Alternatively, you could make ahead of time and keep it chilled. 

 While the recipe calls for 1 small pumpkin (~1 lb.), I opted to use my frozen pumpkin (canned would be fine too). 

I had a single container with 2 cups of pumpkin that I mixed with the egg yolk. (I had leftover pasta that I would have preferred to use so please look at my notes on how to adjust accordingly.)

  

And then I mixed in the rest. 

  

 Always better to grind whole nutmeg!

  

By that time my dough was ready to start rolling. I sat the layers aside between sheets of floured parchment under a damp towel until the dough was all rolled out.


To fill the pasta, I began by flouring the form. 


Then 1 sheet goes on the bottom piece (with the holes) and then you press gently with the top piece to make the pockets for filling. Then fill each spot with about 1 teaspoon of filling. To make sure each ravioli seals well, brush the edges of each with a pastry brush and cool water.

  



Lay a second sheet over the top, gently lifting the edges and pressing to ensure no air bubbles are trapped. The use the small rolling pin to seal them firmly and cut the edges.

  



Firmly tap them out onto a floured parchment lined baking sheet(s). Refrigerate until you are ready to cook them or freeze them. 



I clarified my butter and started roasting the Brussel sprouts before starting my water.

      


    

I also started browning some chicken-apple sausages that I sprinkled with a dash of cinnamon.


When the sprouts and sausages were done, I made the sage butter and boiled the pasta.



  

  

Dinner is served! With a wonderful salad from my MIL.





Egg Pasta for Baked and Stuffed Pastas

Entrées, Not Shared, Pastas, Tested and Approved!
Source Williams-Sonoma | The Pasta Book, by Julia della Croce (Weldon Owen, 2010)

Paprika Recipe File

INGREDIENTS

  • 3 cups unbleached all-purpose or “00” flour (see notes), plus more as needed
  • ½ tsp., scant, fine sea salt
  • 5 eggs, at room temperature
  • 1 tbsp. olive oil

DIRECTIONS

To make the dough by hand, measure the flour onto a work surface, mix in the salt and shape the flour into a mound. Using your fingertips, make a well in the center. Break the eggs into the center of the well and add the olive oil. Using a fork, beat until the eggs and oil are blended, making sure the liquid does not breach the walls of the well.

Using the fork, gradually draw the flour from the sides of the well into the egg mixture and beat gently, always in the same direction, to combine the flour with the liquid. Secure the wall of the well with your other hand until the liquid has absorbed enough flour that it will not flow over the wall.

When the mixture is too stiff to use the fork, begin using both hands, gradually drawing in the flour from the bottom of the wall, until you have a soft, moist, but not sticky ball of dough. If the dough will not absorb more flour without becoming stiff, do not use it all. If it is too soft, add more flour, a spoonful at a time. Clean the work surface, dust it lightly with flour and flatten the ball of dough into a disk.

To make the dough with a food processor, fit a food processor with the metal blade. Add all but 1/2 cup of the flour and the salt to the work bowl and pulse to mix. You will use the reserved 1/2 cup flour later to adjust the consistency of the dough.

Crack the eggs into a liquid measuring cup and remove any stray shells. Add the olive oil; there is no need to stir. Pour the eggs and oil into the work bowl. Process until the flour is evenly moistened and crumbly, about 10 seconds. Test the dough by pinching it; if it is very sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.

Dust a clean work surface with flour. Remove the ball of dough from the food processor and place it in the center of the floured surface. Using your hands, flatten the dough into a disk.

For both methods: Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion. After about 10 minutes, the dough should be smooth and elastic.

Shape the dough into a ball, cover with an overturned bowl and let rest for 15 minutes before you roll it out. The gluten in the flour will relax, making the dough easier to roll. Do not let it rest longer or it will be too dry. Makes 1¼ lb. dough.

Pumpkin Ravioli with Sage Butter

Entrées, Not Shared, Pastas, Tested and Approved!
Makes 6 ∙ Source Williams-Sonoma The Pasta Book, by Julia della Croce (Weldon Owen, 2010)

Paprika Recipe File

INGREDIENTS

For the filling:

  • 2 cups cooked pumpkin (from a ~1 lb. Cheese or Sugar Pie pumpkin, calabaza or butternut squash, seeds and strings removed)
  • 1 egg yolk, lightly beaten
  • 2 Tbs. grated Parmigiano-Reggiano or grana padano cheese
  • 1 Tbs. ricotta
  • ¼ tsp. freshly grated nutmeg
  • ¼ tsp. fine sea salt
  • 1 to 2 Tbs. dried bread crumbs
  • 1¼ lb. egg pasta
  • 5 Tbs. unsalted butter, clarified (see tip below)
  • 12 large fresh sage leaves
  • 2 Tbs. kosher salt
  • Grated Parmigiano-Reggiano cheese for serving

DIRECTIONS

Transfer the pumpkin puree to a bowl. Add the egg yolk, cheeses, nutmeg and sea salt. Mix well, adding the bread crumbs as needed to bind the ingredients into a cohesive mixture. Cover the filling and set aside.
Using a pasta machine or a floured rolling pin, roll out the pasta dough 1/32 inch thick, then fill and cut the ravioli.

Pour the clarified butter into a small fry pan and place over low heat. Add the sage leaves and heat until the butter is saturated with the flavor of the sage, 3 to 4 minutes. Remove from the heat and cover to keep warm.

In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt, gently drop in half of the ravioli and cover the pot. When the water returns to a boil, uncover and cook, stirring gently occasionally and reducing the heat as needed to prevent the ravioli from knocking against one another and breaking. The total cooking time should be 3 to 5 minutes. To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife; if the pasta looks cooked through and the corner tastes tender, the pasta is done. Using a large slotted spoon, lift out the ravioli, allowing a little of the water to cling to them so they remain moist, and transfer to a warmed large, shallow serving bowl; cover the bowl to keep the ravioli warm. Repeat to cook the remaining ravioli.

Drizzle the sage butter over the ravioli and serve immediately. Pass the cheese at the table. Serves 6.

NOTES

Serves 6 with no leftovers (~8-9 ravioli per person); I recommend a double batch of pasta and a triple batch of the pumpkin filling when making pumpkin ravioli so there are leftovers or ravioli to freeze. 

Fusilli with Fresh Tomato and Olive Sauce

I have talked before about making pasta sauce, using fresh tomatoes is one of my favorites. On Labor Day after an enjoyable weekend with friends at their cottage, I did my shopping. It was very nice to sit in the sun by the water and make my list. By the time I got home it was close to 4 and then 5 to get back from the grocery. Thankfully pasta is quick.

One of the items I picked up was a pound of pancetta which I had sliced thick and diced when I got home.

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I also had several tomatoes, some from the farmers market and some from my neighbor.

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I started my pasta water boiling and used it to blanch my tomatoes so that they would be easy to peel.

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While they cooled, I prepped my other ingredients.

 

I started by browning the pancetta, until nice and crispy.

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While it browned I chopped my onion and Kalamata olives, and I peeled my tomatoes (making sure to stir the pancetta occasionally.)

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When the pancetta was done I set it aside on paper towels to drain and proceeded to slowly cook the onion.

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Meanwhile I opened my can of tomato paste, peeled my garlic, and coarsely chopped the peeled tomatoes.

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When the onions were done I added the garlic and the pepper flakes.

 

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Once they were fragrant, about 1 to 2 minutes, I added the tomato paste and the chopped olives to the pan.

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When the tomato paste began to darken I added the red wine vinegar and the chopped tomatoes, and then brought them to a boil. And then reduced it to a simmer and covered it up so that the tomatoes would fall apart.

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Part of my inspiration was the basil I keep in my flower bed which is growing out of hand. I cut several sprigs so that I would have one cup of chopped leaves.

 

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I also got out my remaining ingredients, and boiled my pasta.

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In the meantime my sauce had thickened.

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I added the pasta, Parmesan, pancetta, and basil to the sauce and stirred.

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With a little extra cheese on top and fresh bread with butter, dinner was served.

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Fusilli with Fresh Tomato and Olive Sauce

Beef and Lamb, Entrées, Pastas, Tested and Approved!

Prep 15 mins ∙ Cook 45 mins ∙ Makes 6 ∙ Source Bon Appétit | August 1999

INGREDIENTS

  • 1½-2 pounds plum tomatoes (about 8 large), peeled and coarsely chopped
  • 1 lb. pancetta or small meatballs (optional)
  • 2 T. cup olive oil
  • 1 medium onion, chopped
  • 6 garlic cloves, chopped
  • ⅓ teaspoon crushed red pepper flakes
  • 1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
  • 6 oz. tomato paste
  • 2 tablespoons red wine vinegar
  • 1 pound fusilli
  • 1½ cups Parmesan cheese, coarsely grated (about 4 ounces)
  • 1 cup fresh basil, chopped

DIRECTIONS

In a large pot (suitable for the pasta) bring about 6 quarts of water to a boil. Cut a very shallow “X” (try to just cut the skin) in each tomato and then immerse in the boiling water for ~1 minute. Remove from the water with a sloted spoon and allow to cool until safe to touch. Peel the tomatoes, coarsely chop, and set aside. .
Heat olive oil in heavy large skillet over medium heat. (If using meatballs or pancetta, brown, remove from pan with a slotted spoon, and set aside to drain; remove excess oil.)

Add onion and heat until translucent, about 10 minutes. Then add garlic and crushed red pepper and sauté until fragrant, 2-3 minutes. Stir in olives and tomato paste then continue cooking for a few minutes longer. Add tomatoes and vinegar, season to taste with ground pepper, then simmer unil tomatoes have fallen apart, at least 15-20 minutes. Meanwhile, cook the pasta according to package instructions.

Stir the cooked pasta into the sauce toss with 1 cup of the Parmesan cheese, (meatballs or pancetta if using), and fresh basil then toss to combine. Season to taste with salt and pepper (NO salt with pancetta). Serve with remaining Parmesan cheese.

NOTES

Stirring in the basil at the end keeps it fresh and green in your dish.

Paprika Recipe File

Spaghetti Pie

My son says that these words do not go together. Pie is sweet dessert and spaghetti is savory dinner, but he’s learned to trust me and ate it anyway.

I mentioned to my husband that I had been seeing a lot of baked pastas in springform pans lately and that I really wanted to try one. He reads about food almost as much as I do and came across this recipe on another blog (smittenkitten.com). The Romano and black pepper with a touch of greens sold me on the dish.

As always, it is always helpful to gather all of your ingredients before you get started. One of the things you will see in this picture is my pasta, I have recently take to making sure that I use good Italian pasta (if I’m not making it); the instructions are all in Italian, but the flavor is worth it. Of course certain shortcuts are fine – my market sells some of their cheeses shredded for the same per pound price.


As the recipe instructs the broccoli rabe goes into the pasta water first; you can see I use a pasta pan which allows me to remove the broccoli without dumping the water.


I wrapped it all in a white rag and wrung it thoroughly to remove all of the water before I tossed it in a small food processor to mince it.


I had my eggs and milk ready and mixed in the cheese and broccoli rabe as instructed, followed by the pasta.


Once well mixed, it went into the wrapped springform and I topped it with the remaining broccoli rabe and cheeses.


Coming out of the oven the smell was wonderful and the look was beautiful.


It easily came out of the springform pan and I served it with a Caesar salad and Italian sausage that I braised in white wine.



Spaghetti Pie with Pecorino and Black Pepper

★★★★★

Entrées, Pastas, Tested and Approved!

Source Smittenkitchen.com – NOTE: I have only made minor edits to her recipe and the following is in large part her text – Enjoy!

INGREDIENTS

  • Butter
  • ½ pound broccoli rabe, chopped into few-inch segments (discard tough stems)
  • 1 pound dried spaghetti
  • 1½ cups milk
  • 3 large eggs, lightly beaten
  • 2 to 3 teaspoons ground black pepper
  • 2 teaspoons coarse or kosher salt
  • 8 ounces aged pecorino cheese, finely grated, divided
  • 8 ounces fontina cheese, grated, divided

DIRECTIONS

Heat oven to 425°F. Butter a 9-inch springform pan and this is very important, wrap the outside of the springform, focusing on the places where the ring meets the base, tightly in aluminum foil. Set aside.

Bring a large pot of well-salted water to a boil. Add the broccoli rabe to the pot and boil for 1 to 2 minutes, until it has some give. Fish it out with a large slotted spoon and drain it well. Set aside.

Add spaghetti to boiling water and cook until 2 minutes shy of done, so very al dente, as the spaghetti will continue cooking in the oven. Drain well and let cool slightly.

Wring all extra moisture out of the broccoli rabe and blot greens on paper towels to be extra careful. Mince rabe into very small bits. You’ll have about 1 cup total.

In a large bowl, whisk eggs and milk together with salt and pepper. Stir in all but 1/2 cup of each cheese and chopped rabe. Add spaghetti and toss to coat.

Pour into prepared springform and sprinkle remaining broccoli rabe and cheese on top. Bake for 50 to 55 minutes, until the cheese is melted and bubbling and a knife inserted into the center of the pie and turned slightly will not release any loose egg batter into the center. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.

Turn on your oven’s broiler. Broil the pie a few inches from the heat for 2 to 3 minutes, until browned on top. Cut along springform ring to loosen, then remove ring. Run a spatula underneath the pie to loosen the base and slide onto a serving plate. Cut into wedges.

NOTES

A few important cooking notes:

  1. You must wrap your springform tightly in foil or you and your oven floor will end up in a very bad mood.
  2. ONLY cook your pasta until it’s two minutes from done as it will continue cooking in the oven
  3. Remove every extra drop of moisture from the broccoli rabe or it will take very long to set.
  4. Good aged pecorino makes all the difference here in providing a salty, funky kick. You can use parmesan if it’s all you’ve got, but you might find that you need more salt if you do.

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