World’s Rarest Pasta

World’s Rarest Pasta

I came across an interesting pasta article by Chris Colin, originally published in Saveur and republished in PocketOn the Hunt for the World’s Rarest Pasta.

On the Hunt for the World’s Rarest Pasta
“Delicate and impossible to replicate, su filindeu (or the “threads of God”) is a pasta made of hundreds of tiny strands by a single woman in a hillside town in Sardinia. She’ll make it for you too—if you’re willing to walk 20 miles overnight.”
The complete article here –  On the Hunt for the World’s Rarest Pasta

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Pasta with Parsley and Broccoli Rabe

Pasta with Parsley and Broccoli Rabe

This one is adapted from a Melissa Clark New York Times Wednesday Food Section recipe. It’s quick. You can make the sauce in the time it takes to boil water and make the pasta.

Pasta with Parsley and Broccoli Rabe

Ingredients:
  • 1 lb. small pasta (ziti, rigatoni, etc.)
  • 2 cups parsley, leaves and tender stems
  • 10 anchovy fillets packed in olive oil, divided
  • 1 small bunch scallions, white and green parts, chopped
  • 2 tbsps. capers, drained
  • 3 tbsps. olive oil, plus more for drizzling
  • 2 large garlic cloves, finely grated
  • 1 broccoli rabe, trimmed stems and cut into 1-inch pieces
  • ½ cup chopped fresh tomato
  • 2 tbsps. butter
  • ¾ teaspoon grated lemon zest
  •  Pinch of red-pepper flakes
  •  Salt and black pepper
  •  Ricotta, for serving
Cook the pasta in a large pot of salted water until almost done. Save one cup of the pasta water and drain the pasta.
While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, and capers all together and set aside.
In a large pot over medium heat, add oil, remaining 4 anchovies and half the garlic  Cook, stirring, until anchovies start to dissolve.

Pasta with Parsley and Broccoli Rabe

Add the broccoli rabe, tomato, about two-thirds of the parsley mixture to the pot. Add some of the pasta water and cook until the broccoli rabe is wilted and tender.Pasta with Parsley and Broccoli Rabe
Add the butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts then add the pasta and mix with the greens adding more pasta water if the mixture seems dry. Check for seasoning.Pasta with Parsley and Broccoli Rabe
Remove to a serving dish and add and mix the remaining parsley mixture. Drizzle with olive oil, and serve with ricotta.

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Biscotti all’Arancia (Orange Cookies)

Biscotti all’Arancia - Orange Cookies

Biscotti all’Arancia (Orange Cookies)

Biscotti all’Arancia are an easy to make cookie. I got the recipe from Lidia Bastianich.
Biscotti all’Arancia - Orange Cookies
Ingredients:
  • 1 ½ sticks unsalted butter, at room temperature
  • ½ cup plus 1 tbsp.sugar
  • 3 cups all-purpose flour
  • 2 tsps. baking powder
  • ¼ tsp. kosher salt
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsps. orange juice
  • 2 tbsps. lemon juice
  • 1 tbsp. orange zest
For the glaze:
  • 2 ½ cups confectioners sugar, or as needed
  • ¼ to ½ cup orange juice, or as needed
Cream the butter and sugar – Place the room temperature butter and sugar in a bowl and force the sugar into the butter with the back of a wooden spoon until the mixture is creamy.Biscotti all’Arancia - Orange Cookies
Beat the eggs, one at a time in a separate bowl, and blend into the creamed butter.
Add the vanilla, the lemon and orange juice, and the zest and mix well.
Sift the flour, baking powder, and salt together in a separate bowl and then mix it with the butter/egg mixture to make dough. Wrap the dough in Saran, and let rest in the refrigerator for 1 hour.Biscotti all’Arancia - Orange Cookies
Roll the dough into four logs, about 1 ½ inches in diameter and 10 to 12 inches long. Freeze the logs for 20 minutes, until firm enough to cut without losing their shape.Biscotti all’Arancia - Orange Cookies
Cut the logs into ½ inch rounds, and place on parchment-lined or buttered baking sheets. Bake about 15 minutes. Remove and let the cookies cool on a wire rack.
Glaze the cookies – Whisk the confectioners’ sugar into a bowl with the orange juice to make a smooth glaze. Dip a cookie tops in the glaze; it should stick to the cookie in a thin layer. If not, adjust the consistency of glaze with more juice or confectioners’ sugar. Dip the top of the baked cookies in the glaze, and let them dry on a wire rack.
Biscotti all’Arancia - Orange Cookies

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Pork Marbella

Pork Marbella

Marbella, typically made with chicken is very good with pork too. I’m using sliced tenderloin but you can also use chops. This recipe is adapted from Bon Appetit

Pork Marbella

Ingredients:
  1. 2 lb. pork tenderloin – ½ to ¾ in. slices
  2. Salt and pepper
  3. 1 cup dry white wine
  4. ½ cup prunes, pitted and cut in half
  5. ½ cup green olives, pitted
  6. ½ cup brown sugar
  7. ½ cup capers
  8. ¼ cup red wine vinegar
  9. 4 smashed garlic cloves
  10. ¼ cup olive oil plus more for frying
  11. 1 tbsp. butter
  12. ¼ cup chopped parsley
Season the pork slices with salt and black pepper. Let it rest for 15 minutes.
Preheat the oven to 325o.
Mix ingredients 3 through 10 in a bowl. Add the seasoned pork and let it marinate, refrigerated for 3 hours to overnight.Pork Marbella
Remove the pork from the marinade and blot dry with paper towels. Lightly brown in a large pan with olive oil.Pork Marbella
Remove the pan from the heat and pour in the marinade, including the olives and prunes. Place on the middle rack in the oven and roast for 20 minutes, turning the pork after 10 minutes. Finish with the pan under the broiler for 5 more minutes.
Place the pork, olives and prunes in a serving dish. Discard the garlic. With the pan on medium heat on top of the stove, whisk in the butter and parsley and stir for a few minutes while the butter melts and the sauce thickens. Pour the sauce over the pork, olives, and prunes and serve.Pork Marbella

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Pasta with Mushroom Cream Sauce

Pasta with Mushroom Cream Sauce

This recipe is adapted from one I found in Bon Appetit. It’s hardy and make a good winter dish.

Pasta with Mushroom Cream Sauce

Pasta with Mushroom Cream Sauce

Pasta with Mushroom Cream Sauce

Start a pot of water for the pasta.
Begin by browning the mushrooms in oil. Do this in one-layer batches. Mushrooms have a lot of moisture and if you put too many in the pot at one time, they’ll steam instead of brown.Pasta with Mushroom Cream Sauce
Remove the mushrooms from the pot and add the shallots. Cook until translucent and soft, not brown. Return the mushrooms to the pot, season with salt and pepper and set aside until the pasta is ready.

Cook the pasta until almost done. Use any kind you like. We got this colorful pasta as a Christmas present. They’re colored with carrots, spinach and beets.
Pasta with Mushroom Cream Sauce

Pasta with Mushroom Cream Sauce
Pasta with Mushroom Cream Sauce
When the pasta is almost done drain and transfer to the pot with the mushrooms and toss. Add the cream and one cup of the pasta water and simmer for a few minutes. Turn off the heat and then add the lemon juice and zest, parsley, butter, and toss. Serve with additional grated cheese.

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Sword Fish Sicilian Style

Sword Fish Sicilian Style

Sword Fish Sicilian Style

2 things you should know about sword fish – 1. It’s expensive and 2. Don’t over cook it.
Sword Fish Sicilian Style
Sword Fish Sicilian Style
Heat oil and add salt.black and red pepper. Add the onion and simmer until it’s soft. Add the garlic and sauté for a few minutes. Add wine and deglaze the pan. Pour in the tomato puree, stock and peas.
Sword Fish Sicilian Style
Simmer while browning the swordfish in another pan. Pour the sauce over the fish, add a sprinkling of chopped parsley and serve.Sword Fish Sicilian Style

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Chicken Farro Soup

Chicken Farro Soup

Farro’s been cultivated since before recorded history. Many of the grains we’re familiar with today are descended from farro. It was regularly eaten on the Italian peninsula when Rome ruled the Mediterranean. It is still common throughout Italy today. Here’s an old Salerno recipe.

Chicken Farro Soup

Chicken Farro Soup

Chicken Farro Soup

Chicken Farro Soup
Remove the bones and skin and cut thigh meat into small bite-sized pieces. Season with salt and black pepper and brown the chicken in the oil and remove. If there’s too much fat left from browning the chicken, drain the excess.
Chicken Farro Soup
Chicken Farro Soup
Sauté celery low heat until soft then add oregano and sliced garlic and cook briefly. Add stock from drained, cooked farro, bring to a boil and deglaze the pot. Add the cooked farro, return chicken and bring to a boil. Add hot water to keep a soupy consistency. Simmer for another 10 minutes covered. Check for seasoning.
Chicken Farro Soup

More farro recipes hereChicken Farro Soup

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Pan Roast Chicken and Vegetables

Pan Roast Chicken and Vegetables

Pan Roast Chicken and Vegetables

Pan Roast Chicken and Vegetables is a fairly simple recipe and it’s a whole meal in one pan. I used thighs but you can use any parts you like.

Pan Roast Chicken and Vegetables

Ingredients:
  1. Juice of 1 lemon
  2. ¼ cup olive oil
  3. ½ tsp. oregano
  4. ½ tsp. black pepper
  5. 2 sliced garlic cloves
  6. Turnip, Beet, Butternut Squash cut into ¾ in pieces
  7. Olive oil
  8. Salt and black pepper
Marinate the chicken in the first 5 ingredients for at least 3 hours:
Place the vegetables in a bowl and coat with olive oil and season with salt and black pepper.
Pan Roast Chicken and Vegetables
Pre-heat oven to 425o
Make a layer of vegetables in a roasting pan. Place the chicken skin side up on top of the vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, about 40 minutes.
Pan Roast Chicken and Vegetables

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Upside Down Peach Tart

Upside-Down Peach Tart

This is a fairly simple recipe for what looks like an elaborate fruit tart. It’s December so I used canned peaches but this works with fresh peaches and apricots too.Upside-Down Peach Tart
Ingredients:
  • ¼ cup honey
  • ¼ cup sugar
  • ¼ tsp. salt
  • 2 tbsp. unsalted butter
  • 1 tbsp. apple cider vinegar
  • 1 can sliced peaches
  • 1 sheet frozen puff pastry, about 10 by 10 inches, thawed
  • ¼ cup raw pistachios, finely chopped
Preheat to 425° and put a rack in middle of the oven.
Heat honey, sugar, salt, and 2 tbsp. water in a small pot over medium-high heat, until it’s blended and slightly darkened. Turn off heat and add butter and vinegar. Pour the honey mixture into a 9″ spring-form pan. Place the peaches in pan.
Upside-Down Peach Tart
Upside-Down Peach Tart
Roll out the thawed pastry on a lightly floured surface to remove the folds. Prick pastry all over with a fork. Place the pan on top of the pastry and use scissors or a sharp pointed knife trim the pastry to make a circle that’s slightly larger than the circumference of the pan. Place the pastry over the fruit in the pan and tuck in the edges. The pastry with shrink as it bakes.
Bake until pastry is puffed – about 15 minutes. Reduce oven temperature to 375° and continue to bake for another 15–20 minutes. Let cool 10 minutes.
Remove the upper section of the spring-form pan and cover the tart with a large dish. Flip the tart over and remove the bottom of the pan. You may need a spatula to unstick it.
Sprinkle the top of the tart with the pistachios.Upside-Down Peach Tart

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