Let’s face it, pasta is not my forte. But I wanted a change from all our recent fish, salads and vegetables dinners. Besides, hope springs eternal.
Menu
Tomato Salad with Anchovy & Capers
Fettuccini (or Linguine) with Peas
Wine: Marqués de Cáceres Rioja, 2007
Dessert: Red Cherries
Recipe Tomato Salad
1 large heirloom tomato
Salt and pepper
1 clove garlic, minced
2 anchovy fillets, rinsed and chopped
1 tablespoon capers
1 tablespoon olive oil
1 teaspoon red wine or sherry vinegar
Pinch of red pepper flakes
Fresh basil leaves, chopped
Cut tomato in wedges and put in a salad bowl. Season with salt and pepper.
Add remaining ingredients. Gently toss.
Recipe Fettuccini
6 oz. fresh Fettuccini or Linguini
Salt and pepper
¾ cup defrosted baby peas, drained
1 tablespoon butter
Grated Pecorino Gran Cru
Bring a large pot of water to a boil. Add salt and the pasta.
Cook pasta according to recommended time. Drain and reserve ¾ cup of the cooking liquid.
Heat a large skillet, add butter. Mix in pasta. Raise heat, pour in most of the reserved liquid and cook until the liquid has been absorbed.
Meanwhile heat peas in a separate skillet. Mix into the pasta.
Serve with a generous portion of grated cheese.
No question about it: the best part of the meal was the tomato salad. Even without heirloom tomatoes it will become part of my summer repertoire.
Our Daily Dinner
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
August 12, 2011
March 31, 2011
Pasta with Sardines & Capers
Give me a can of sardines and capers and I’d be happy. However, since this doesn’t constitute a dinner, I found one of Mark Bittman’s recipes that combines sardines and capers with pasta and bread crumbs.
Menu
Pasta with Sardines and Capers
Arugula, Grape Tomatoes, Black Olive Salad
Wine: Chianti Rufina “Nipozzano” Riserva 2007
Dessert: Biscotti
For The Pasta
3 tablespoons olive oil
¼ cup breadcrumbs
1 small onion, chopped
Salt and pepper
6 ounces spaghetti, or similar thin pasta
Grated zest of 1/2 a lemon
2 tablespoons drained capers
1 can boneless sardines in olive oil
Chopped parsley for garnish
What to Do:
Bring a large pot of salted water to a boil.
Put 2 tablespoons oil in a skillet over medium heat. Add bread crumbs and cook, until golden brown. Remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper. Cook until softened.
Meanwhile add the pasta to the boiling water and cook until just tender. Drain the pasta, reserving some of the cooking liquid.
Raise the heat under the onions, stir in the lemon zest, capers and sardines and heat through. Add the pasta to the mixture and toss to combine. Add the breadcrumbs and enough of the reserved liquid to moisten well. Taste and adjust seasoning. Garnish with parsley.
I would have liked more sardines. George asked for grated Parmesan. That’s life.
Menu
Pasta with Sardines and Capers
Arugula, Grape Tomatoes, Black Olive Salad
Wine: Chianti Rufina “Nipozzano” Riserva 2007
Dessert: Biscotti
For The Pasta
3 tablespoons olive oil
¼ cup breadcrumbs
1 small onion, chopped
Salt and pepper
6 ounces spaghetti, or similar thin pasta
Grated zest of 1/2 a lemon
2 tablespoons drained capers
1 can boneless sardines in olive oil
Chopped parsley for garnish
What to Do:
Bring a large pot of salted water to a boil.
Put 2 tablespoons oil in a skillet over medium heat. Add bread crumbs and cook, until golden brown. Remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper. Cook until softened.
Meanwhile add the pasta to the boiling water and cook until just tender. Drain the pasta, reserving some of the cooking liquid.
Raise the heat under the onions, stir in the lemon zest, capers and sardines and heat through. Add the pasta to the mixture and toss to combine. Add the breadcrumbs and enough of the reserved liquid to moisten well. Taste and adjust seasoning. Garnish with parsley.
I would have liked more sardines. George asked for grated Parmesan. That’s life.
March 15, 2011
Missing Mark Bittman: Pasta alla Gricia
I had clipped some of Mark Bittman’s favorite dishes in his exit of the Minimalist column from the pages of the NY Times, among them Pasta alla Gricia. Not having an ounce of Italian blood in my bone, I decided to take the proverbial bull by the horn and-- when in Rome—forged ahead.
Alla Gricia , I learned, is a Roman classic consisting of guanciale, cured pork jowl, which has a unique, intensely piggy flavor, and Pecorino Romano, the hard, tangy grating cheese made from sheep's milk. “With so few components at play, substitutions are not minor,” I further read. “Pancetta and Parmigiano will make a tasty dish, but you cannot call it alla gricia, for the simple reason that their flavors are quite different.”
Thus advised I went to Di Palo’s to get cured pork jowl and, while there, bought various Italian items, among them crucolo, a succulent semi-soft cow’s milk cheese from the Trentino region of Northern Italy. That
cheese, which I served while cooking the pasta, was so good, we overindulged and barely could do justice to the pasta.
Menu
Crucolo from Trentino*
Pasta Alla Gricia
Wine: Banfi Chianti Classico Riserva 2007
Dessert: Ricotta Cheese Cake**
Recipe Pasta alla Gricia
• 1 tablespoon olive oil
• 1/4 cup guanciale, sliced into thin strips or wide ribbons
• ½ pound linguine or similar thin pasta
• 2 tablespoons grated Pecorino Romano
• Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Place the guanciale in a cold sauté pan with the olive oil and place over medium heat; the olive oil helps to render the fat evenly and helps transferring the flavor from the pan to the pasta.
Drop the pasta into the water as you slowly sauté the guanciale. The goal is to slowly soften the fat, keeping it translucent; avoid letting it turn brown and crisp, or the pleasure of biting into those soft, juicy, fatty parts will be lost. When the guanciale has softened, add a small splash of water from the pasta pot. Lower the heat, and keep dribbling in a little of pasta cooking water, just enough to keep the guanciale moist.
When the pasta reaches al dente texture, scoop out some of the cooking water and set it aside. Drain the pasta and add it to the pan, then turn up the heat. Toss the pasta, coating it with the guanciale and rendered fat. If needed, add a splash of the reserved pasta cooking water.
Remove the pan from the heat and add the grated Pecorino Romano. Season to taste, toss well and serve on a heated plate.
Although I usually prefer crunchy crispy pancetta, or bacon, I found the taste of guancile most intriguing. George wouldn’t commit himself. He did appreciate the cheese cake.
*Di Palo’s of Little Italy
www.DiPaloSelects.com
**Café Ferrara
www.farraracafe.com/nyc
Alla Gricia , I learned, is a Roman classic consisting of guanciale, cured pork jowl, which has a unique, intensely piggy flavor, and Pecorino Romano, the hard, tangy grating cheese made from sheep's milk. “With so few components at play, substitutions are not minor,” I further read. “Pancetta and Parmigiano will make a tasty dish, but you cannot call it alla gricia, for the simple reason that their flavors are quite different.”
Thus advised I went to Di Palo’s to get cured pork jowl and, while there, bought various Italian items, among them crucolo, a succulent semi-soft cow’s milk cheese from the Trentino region of Northern Italy. That
cheese, which I served while cooking the pasta, was so good, we overindulged and barely could do justice to the pasta.
Menu
Crucolo from Trentino*
Pasta Alla Gricia
Wine: Banfi Chianti Classico Riserva 2007
Dessert: Ricotta Cheese Cake**
Recipe Pasta alla Gricia
• 1 tablespoon olive oil
• 1/4 cup guanciale, sliced into thin strips or wide ribbons
• ½ pound linguine or similar thin pasta
• 2 tablespoons grated Pecorino Romano
• Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Place the guanciale in a cold sauté pan with the olive oil and place over medium heat; the olive oil helps to render the fat evenly and helps transferring the flavor from the pan to the pasta.
Drop the pasta into the water as you slowly sauté the guanciale. The goal is to slowly soften the fat, keeping it translucent; avoid letting it turn brown and crisp, or the pleasure of biting into those soft, juicy, fatty parts will be lost. When the guanciale has softened, add a small splash of water from the pasta pot. Lower the heat, and keep dribbling in a little of pasta cooking water, just enough to keep the guanciale moist.
When the pasta reaches al dente texture, scoop out some of the cooking water and set it aside. Drain the pasta and add it to the pan, then turn up the heat. Toss the pasta, coating it with the guanciale and rendered fat. If needed, add a splash of the reserved pasta cooking water.
Remove the pan from the heat and add the grated Pecorino Romano. Season to taste, toss well and serve on a heated plate.
Although I usually prefer crunchy crispy pancetta, or bacon, I found the taste of guancile most intriguing. George wouldn’t commit himself. He did appreciate the cheese cake.
*Di Palo’s of Little Italy
www.DiPaloSelects.com
**Café Ferrara
www.farraracafe.com/nyc
February 6, 2011
Chinese New Year Celebration: The Year of the Rabbit
A gigantic feast prepared by sister-in-law Jane Studley, enjoyed by
family and friends ranging in age from 3 to 92.
The Buffet
Assorted Spring Rolls
Sashimi platter including tuna tartare and crabmeat salads
Boned, slices of roasted duck
Boned slices of roasted chicken
Steamed artichokes with dipping sauce
Platter of cooked, mixed vegetables
Platter of raw, shredded vegetables
Whole sea bass
Bean curd
Jellyfish and shredded radish
Pigeon
Broccoli Rape
Mixed salad with raisins and walnuts
“Pigeon?” I asked Jane.
“Yes,” she said, without further explanation. She was so busy, I didn’t want to bother her.
We left before dessert. Jane offered us a doggy bag which I declined. Dumb.
Our dinner the following evening was less exalted:
Frozen Tortelloni plus Spanish Chorizo and Green Peas
Thanks to Fresh Direct I had a box of frozen Tortelloni in the freezer. Although the label stated that the tortelloni contained gorgonzola and walnuts, there was no evidence of it. Still, who was counting? I had a sweet Spanish chorizo in the refrigerator, some Parmesan, plus a small can of sweet peas.
After the tortelloni were cooked and strained, I sautéed them with olive oil in a hot pan to brown. Next I tossed small slices of chorizo, skin removed, into the pan, together with the drained peas. After plating I grated Parmesan over the pasta.
Menu
Piquillo Pepper stiffed with Italian Ricotta Cheese
Tortelloni with Sweet Spanish Chorizo & Sweet peas
Watercress salad with grape tomatoes, dried cranberry, and walnuts
Wine: Chateau Massiac, Minervervois Rouge “Cuvée Sentille, 2009
Dessert: Chocolate Frozen Yogurt
Am happy to report that my salad was almost as good as Jane's.
family and friends ranging in age from 3 to 92.
The Buffet
Assorted Spring Rolls
Sashimi platter including tuna tartare and crabmeat salads
Boned, slices of roasted duck
Boned slices of roasted chicken
Steamed artichokes with dipping sauce
Platter of cooked, mixed vegetables
Platter of raw, shredded vegetables
Whole sea bass
Bean curd
Jellyfish and shredded radish
Pigeon
Broccoli Rape
Mixed salad with raisins and walnuts
“Pigeon?” I asked Jane.
“Yes,” she said, without further explanation. She was so busy, I didn’t want to bother her.
We left before dessert. Jane offered us a doggy bag which I declined. Dumb.
Our dinner the following evening was less exalted:
Frozen Tortelloni plus Spanish Chorizo and Green Peas
Thanks to Fresh Direct I had a box of frozen Tortelloni in the freezer. Although the label stated that the tortelloni contained gorgonzola and walnuts, there was no evidence of it. Still, who was counting? I had a sweet Spanish chorizo in the refrigerator, some Parmesan, plus a small can of sweet peas.
After the tortelloni were cooked and strained, I sautéed them with olive oil in a hot pan to brown. Next I tossed small slices of chorizo, skin removed, into the pan, together with the drained peas. After plating I grated Parmesan over the pasta.
Menu
Piquillo Pepper stiffed with Italian Ricotta Cheese
Tortelloni with Sweet Spanish Chorizo & Sweet peas
Watercress salad with grape tomatoes, dried cranberry, and walnuts
Wine: Chateau Massiac, Minervervois Rouge “Cuvée Sentille, 2009
Dessert: Chocolate Frozen Yogurt
Am happy to report that my salad was almost as good as Jane's.
January 28, 2011
Mark Bittman’s Spaghetti with Fried Eggs, lightly tweaked
Bless Mark Bittman for choosing a blizzard for his farewell selection of his 25 favorite recipes. I didn’t have to brave the elements to put supper on the table: Spaghetti with Fried Eggs. What could be simpler?
For the salad I assembled whatever I had in the house: some left over greens, Piquillo peppers, defrosted corn kernels, half a can of baby peas, and a bit of feta cheese.
Menu
Spaghetti with Fried Eggs
Mixed Salad
Wine: Saint-Esprit 2008 Côtes du Rhône, Delas
Dessert: Frozen Chocolate Yogurt
Madeira
Spaghetti Recipe
½ pound spaghetti
3 tablespoons olive oil
2 cloves garlic, peeled and smashed
2 eggs
Salt, pepper and freshly grated Parmesan
• Bring a pot of salted water to the boil. Start cooking the pasta when the water boils. Combine the garlic and 2 tablespoons of the oil in a small skillet over medium heat. Cook the garlic, pressing it into the oil to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• Fry the eggs in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and season to taste. Top with the eggs. (The yolks will finish cooking in the heat of the pasta.)
“Boring,” said George.
I rather liked it; particularly breaking up the eggs. It was a fun thing to do, reminding me of college days.
For the salad I assembled whatever I had in the house: some left over greens, Piquillo peppers, defrosted corn kernels, half a can of baby peas, and a bit of feta cheese.
Menu
Spaghetti with Fried Eggs
Mixed Salad
Wine: Saint-Esprit 2008 Côtes du Rhône, Delas
Dessert: Frozen Chocolate Yogurt
Madeira
Spaghetti Recipe
½ pound spaghetti
3 tablespoons olive oil
2 cloves garlic, peeled and smashed
2 eggs
Salt, pepper and freshly grated Parmesan
• Bring a pot of salted water to the boil. Start cooking the pasta when the water boils. Combine the garlic and 2 tablespoons of the oil in a small skillet over medium heat. Cook the garlic, pressing it into the oil to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• Fry the eggs in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and season to taste. Top with the eggs. (The yolks will finish cooking in the heat of the pasta.)
“Boring,” said George.
I rather liked it; particularly breaking up the eggs. It was a fun thing to do, reminding me of college days.
December 19, 2010
Gilding the Lily; Formidable Brussels Sprouts & Eating Memory
In some way or other, left over food items inspire the best of meals. Here I was with a package of frozen Porcini Tortellini, a pair of sweet Italian sausage, two slices of thickly cut bacon, and a recently arrived package from Germany with Nürnberger Lebkuchen.*
Any one who follows my blog knows that I don’t like sweets. So why am I suddenly salivating over chocolate covered gingerbread cookies? It's a case of eating memory. The Lebkuchen recall going shopping with Father at the Christmas market in Osterburg, Germany, buying Nürnberger Lebkuchen, the traditional Christmas cookies, baked in Nürenberg for hundred of years. Around Christmas a friend sends me a package with Nürnberger Lebkuchen: Chocolate Lebkuchen (gingerbread), Almond Lebkuchen, Lebkuchen-Sterne (stars), Chocolate Lebkuchen-Herzen (hearts), Honigplätzchen, and Spekukulatius. I select one after dinner, relishing every bite.
Menu
Porcini Tortellini with Sweet Peas and Italian Sausage
Bacon-Roasted Brussels Sprouts
Wine: Cantina Zaccagnini 2006
Montepulciano d’Abruzzo
Dessert: Chocolate Lebkuchen
The Tortellini dish all but cooked itself. I cooked the pasta as directed, sautéed the sausages, cut them into small pieces, and tossed them into the cooked pasta. To add color, I added precooked, small peas.
For years I ignored Brussels sprouts, thinking it a boring vegetable. Of course, it wasn’t the vegetable that was boring, but that I didn’t know what to do with them. I have since cooked Brussels sprouts in various ways. Preparing them with bacon is the best. (With an apology to my Kosher daughter-in-law.)
Recipe: Brussels sprouts
½ pound small, fresh Brussels sprouts, trimmed
1 tablespoon olive oil
2 slices thick bacon, cut into thin strips
1 garlic clove, peeled and chopped
Salt and pepper
¼ cup chicken stock
Parboil the Brussels sprouts in boiling water for 5 minutes, plunge them into cold water, drain and set aside. Heat the oil in a skillet and sauté the bacon until crisp. Toss in the garlic and sauté until golden. Add the Brussels sprouts and cook until lightly browned, about 7 minutes. Season with salt and pepper, add the stock and raise the heat. Let simmer until it reduces just enough to coat the Brussels sprouts.
*www.lebkuchen-schmidt
Any one who follows my blog knows that I don’t like sweets. So why am I suddenly salivating over chocolate covered gingerbread cookies? It's a case of eating memory. The Lebkuchen recall going shopping with Father at the Christmas market in Osterburg, Germany, buying Nürnberger Lebkuchen, the traditional Christmas cookies, baked in Nürenberg for hundred of years. Around Christmas a friend sends me a package with Nürnberger Lebkuchen: Chocolate Lebkuchen (gingerbread), Almond Lebkuchen, Lebkuchen-Sterne (stars), Chocolate Lebkuchen-Herzen (hearts), Honigplätzchen, and Spekukulatius. I select one after dinner, relishing every bite.
Menu
Porcini Tortellini with Sweet Peas and Italian Sausage
Bacon-Roasted Brussels Sprouts
Wine: Cantina Zaccagnini 2006
Montepulciano d’Abruzzo
Dessert: Chocolate Lebkuchen
The Tortellini dish all but cooked itself. I cooked the pasta as directed, sautéed the sausages, cut them into small pieces, and tossed them into the cooked pasta. To add color, I added precooked, small peas.
For years I ignored Brussels sprouts, thinking it a boring vegetable. Of course, it wasn’t the vegetable that was boring, but that I didn’t know what to do with them. I have since cooked Brussels sprouts in various ways. Preparing them with bacon is the best. (With an apology to my Kosher daughter-in-law.)
Recipe: Brussels sprouts
½ pound small, fresh Brussels sprouts, trimmed
1 tablespoon olive oil
2 slices thick bacon, cut into thin strips
1 garlic clove, peeled and chopped
Salt and pepper
¼ cup chicken stock
Parboil the Brussels sprouts in boiling water for 5 minutes, plunge them into cold water, drain and set aside. Heat the oil in a skillet and sauté the bacon until crisp. Toss in the garlic and sauté until golden. Add the Brussels sprouts and cook until lightly browned, about 7 minutes. Season with salt and pepper, add the stock and raise the heat. Let simmer until it reduces just enough to coat the Brussels sprouts.
*www.lebkuchen-schmidt
March 15, 2010
A La Bolognese
Menu:
Antipasti
Ricotta and Parmigiano Reggiano Tortellini*
Dessert: Biscotti**
Wine: Frescobaldi Nipozza, Chianti Riserva, 2006
According to George, to cook pasta you have to be Italian, which I am decidedly not. Fortunately the pasta imported from Bertagni was so easy to prepare and so good, it made an Italian out of me. All I had to do was follow the cooking instruction, saute the cooked pasta in butter and olive oil till slighted browned, add grated Pecorino Grana and--voila--I had cooked the perfect pasta. Bertagni prides itself on being "The oldest filled pasta producer in Italy," and for good reason.
For the antipasti I put out Sicilian salami, pitted Niçoise olives, Italian semi-dried tomatoes, small balls of fresh mozzarella laced with olive oil, canned sardines, and bread sticks.
The Chianti did the rest.
The dinner reminded us of our visit to Bologna. Trying to come to terms with Bologna’s pasta alone kept us happily occupied. Among other things we learned was that in Bologna tortellini are round and that the pointed ones are cappeletti which come from Romagna. Tortelloni have the same round shape as tortellini, but are larger.
I think Egido’s almond biscotti are the best this side of the Atlantic, worth a trip to Arthur Avenue's Little Italy area in The Bronx. But I am no expert. For all I know, there is a better place in Brooklyn or in Staten Island. Some pastry mavens might even twice bake their own, fantastic biscotti. If you are one of them, please let me hear from you.
*Fresh Direct
http://www.freshdirect.com/
**Egidio Pastry Shop (718) 295-6077
622 E 187 St.,The Bronx
Antipasti
Ricotta and Parmigiano Reggiano Tortellini*
Dessert: Biscotti**
Wine: Frescobaldi Nipozza, Chianti Riserva, 2006
According to George, to cook pasta you have to be Italian, which I am decidedly not. Fortunately the pasta imported from Bertagni was so easy to prepare and so good, it made an Italian out of me. All I had to do was follow the cooking instruction, saute the cooked pasta in butter and olive oil till slighted browned, add grated Pecorino Grana and--voila--I had cooked the perfect pasta. Bertagni prides itself on being "The oldest filled pasta producer in Italy," and for good reason.
For the antipasti I put out Sicilian salami, pitted Niçoise olives, Italian semi-dried tomatoes, small balls of fresh mozzarella laced with olive oil, canned sardines, and bread sticks.
The Chianti did the rest.
The dinner reminded us of our visit to Bologna. Trying to come to terms with Bologna’s pasta alone kept us happily occupied. Among other things we learned was that in Bologna tortellini are round and that the pointed ones are cappeletti which come from Romagna. Tortelloni have the same round shape as tortellini, but are larger.
I think Egido’s almond biscotti are the best this side of the Atlantic, worth a trip to Arthur Avenue's Little Italy area in The Bronx. But I am no expert. For all I know, there is a better place in Brooklyn or in Staten Island. Some pastry mavens might even twice bake their own, fantastic biscotti. If you are one of them, please let me hear from you.
*Fresh Direct
http://www.freshdirect.com/
**Egidio Pastry Shop (718) 295-6077
622 E 187 St.,The Bronx
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