Pasta   

Creamy Artichoke Pasta
Fettuccine With Morels, Asparagus And Goat Cheese
Fettuccine With Grilled Oyster Mushrooms

Fresh Egg Pasta
Basic Egg Pasta
Fresh Pasta & Wild Mushrooms


Taglierini con i Funghi
Gnocchi All'ortolana

Ricotta Herb Gnocchi With 2 Sauces

Green Gnocchi
Spinach Gnocchi

Green Gnocchi with Caduta Di Formaggio


Gnocchi 
Sage Sauce 
Lasagna With Two Pestos

Linguine With Black Olive Pesto

Angel Hair Pasta With Smoky Mushrooms And Tasso

Pasta Garlic And Savoy Cabbage Threads
Pasta Fennel And Roasted Red Pepper
Mushroom Fettuccine


Penne With Edible Flowers
Peppers And Pasta

Wild Mushroom Sauce

Spinach-Arugula Pesto
Rigatoncelli Con Pomodori
Spaghetti with Fresh Anchovies


Spaghetti with Pesto
Trenette with Potatoes and Pesto
Black Pasta
Mussels Over Linguine
Spaghetti With Broccoli Rabe

Pappardelle with Duck Ragu Pasta
Farfalle, Leeks, Salmon and Cream
Pasta Tre Formaggi

Penne with Vodka Sauce

Fettuccine with Grilled Oyster Mushrooms

Linguine with Radicchio, Garlic and Crab

Ravioli Gnudi


Classic Linguine and Clam Sauce

White Clam Sauce II

White Clam Sauce III

Spaghetti Al Vongole Bianco

Fettuccine with Radicchio and Belgian Endive

Fettuccine with Lemon

Green Fettucine

Morels and Pasta
Pappardelle Sulla Lepre
Pappardelle with Lamb Sausage, Broccoli Rabe, and Parmigiano
Insalata Di Pasta Con Prosciutto E Formaggio

Timballo Di Melanzane E Pasta
Perciatelli Alla Gricia
Spaghetti Alla Carbonara
Bucatini All' Amatriciana
Spinach Fettucine with Caramelized Onions and Lemon Thyme
Mushroom Sauce
Tagliatelle with Wild Mushrooms, Peas and Prosciutto


Three Mushroom Sauté

Trofie with Eggplant Pesto
Pasta with Asparagus and Leeks

Morels with Madeira and Fettucini

Shiitakes and Pasta

 

 



Creamy Artichoke Pasta


2 to 3 tablespoons olive oil
2 shallots, minced
2 garlic cloves, minced
1/2 cup vermouth
8 fresh artichoke hearts, steamed and diced, or 1 12-ounce can artichoke hearts, drained and diced
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
1 tablespoon minced fresh dill
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
2 tablespoons slivered pimento pepper
1 1/2 cups cottage cheese
1/2 cup ricotta cheese
1 pound penne, cooked
1/4 cup grated asiago, Parmesan, or Romano cheese 

Place the oil and shallots in a large frying pan and saute them about 2 minutes. Add the garlic and vermouth and cook another 2 to 3 minutes. Add the artichoke hearts, lemon juice, salt and pepper, dill, thyme and pimento to the pan and saute an additional 6 to 7 minutes until the liquid has reduced a bit. Add the cottage cheese and ricotta cheese. Heat through, then pour the mixture over the cooked penne. Sprinkle with the grated asiago cheese. 


Fettuccine With Morels, Asparagus And Goat Cheese


1/2 cup minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 pound fresh morels, washed well, patted dry and trimmed
1/2 cup heavy cream
6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups)
3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or
until tender
1/4 cup minced fresh chives
3/4 pound fettucine 

In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and goat cheese and cook the mixture over low heat, stirring until the cheese is melted. Stir in the asparagus, chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is ad dente, drain it well, and in a bowl toss the pasta with the sauce. 

Yield: 4 to 6 servings as a first course 


Fettuccine With Grilled Oyster Mushrooms,
Sweet Garlic, Arugula And Cinzano


8 cloves garlic, thinly sliced
4 tablespoons virgin olive oil. plus 4 tablespoons extra virgin 
1 cup Cinzano Rosso or other sweet red vermouth
1/2 pound oyster mushrooms, grilled or broiled 2 minutes per side
1 cup chicken stock
Salt and pepper
1 pound fresh pasta cut into fettuccine
1 bunch fresh arugula, stemmed, washed and spun dry, then chopped to yield 1 cup 

Bring 6 quarts water to boil and add 2 tablespoons salt. 
In a 10" to 12" saute pan, heat 4 tablespoons virgin olive oil over medium heat and add garlic and saute until light brown. Remove from heat and add Cinzano. 
Replace on burner and add oyster mushrooms, chicken stock and 4 tablespoons of extra virgin olive oil and reduce by one half. Season with salt and pepper. 

Drop pasta into boiling water and cook until tender yet al dente (about 1 to 2 minutes). Drain in colander over sink and pour hot pasta into saute pan with mushroom mix. Stir gently over medium heat 1 minute to coat noodles. Toss in raw arugula and toss 30 seconds until wilted. Pour into heated serving dish and serve immediately. Add chopped parsley, toss to mix, pour into warm serving bowl and serve immediately. 

Yield: 4 servings 



Fresh Egg Pasta


3 1/2 cups unbleached all-purpose flour plus 1/2 cup 
4 extra large eggs 
1/2 teaspoon olive oil 

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated. 

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta. 

Yield: 1 pound 

Basic Egg Pasta


1 1/2 cups/375 ml extra fine durum semolina flour
2 eggs

Place the flour on a pastry board or in a large mixing bowl. Make a well in the centre of the flour and crack the eggs into the well. Using a fork, beat the eggs, drawing the flour into the eggs a little at time. If other ingredients are called for in your recipe, they may be added at this time.
When the dough begins to hold together and the eggs are completely absorbed into the flour, it is ready to be kneaded. If you are using a bowl, move the dough onto a flat surface. Flour your hands lightly. Work the dough with your hands until it forms a bal. Discard any bits of flour or dough that have not been absorbed into the dough. Knead for 5 minutes, pulling the dough towards you and then pressing it away from you with the heels of your hands, rotating the dough a quarter turn between each fold. You may have to add a little bit of flour to the dough and/or your hands during this time if the dough starts to stick. After you have finished kneading, and the dough is nice and smooth, wrap it in a clean, damp kitchen towel and let it rest for 10 minutes.
Cut on a cutting board, using a sharp knife or a serrated dough cutter according to the requirements of the recipe.

Makes approximately 1 lb./500 g

Fresh Pasta & Wild Mushrooms


2 tablespoons extra virgin olive oil 
2 tablespoons chopped shallots 
1 tablespoon chopped garlic 
1/4 teaspoon red pepper flakes 
2 ounces dried porcini mushrooms, washed and rehydrated 
1/2 pound cremini mushrooms, cleaned and sliced 
Salt and freshly ground pepper to taste 
1/2 cup heavy cream 
6 to 8 quarts water 
2 tablespoons salt 
1 pound pasta, such as fettucine 
2 tablespoons shredded fresh basil leaves 
3 tablespoons pine nuts, toasted 
1/4 cup freshly grated Parmesan cheese 

In a sauté pan, heat the olive oil over medium heat. Add the shallots, garlic, red pepper and quickly sauté being careful to avoid browning or burning. Add the mushrooms, season with salt and pepper and sauté together for 5 minutes. Add the cream, reduce the heat to prevent the cream from scorching and cook for several minutes while the pasta cooks. 

Bring the water to a rolling boil in a large pot and add the salt. Add the pasta to the boiling water. 
To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta will cook in several minutes after returning to the boil. Add the cooked pasta to the sauce and serve. 

Yield: 6 appetizers or 4 main course servings 

Taglierini con i Funghi



2 tablespoons extra virgin olive oil 
1 Shallot, chopped fine 
4 Cloves garlic, chopped fine 
1/2 teaspoon red pepper flakes 
20 ounces Portobello mushrooms 
1/2 pound cremini mushrooms (optional), cleaned and sliced and/or reconstituted 
Salt and freshly ground pepper to taste 
6 to 8 quarts water 
2 tablespoons salt 
1 pound pasta, such as fettucine, tagliatelle, penne bucatini 
1 teaspoon lemon juice 
Chopped parsley 
Pinch of fresh rosemary
1/4 cup freshly grated Parmesan cheese 

Put 6 Quarts of water to boil for the pasta

Clean and dry mushrooms with a damp cloth. Slice them to the thickness of a wooden kitchen match.

Sauté the garlic in olive oil until light gold to light brown. Add mushrooms, rosemary and a pinch of salt, cover, cook gently on low heat for about five minutes. The mushrooms should give off enough moisture for cooking. Set aside and keep warm.

Cook the pasta al dente and drain. Add lemon juice, additional olive oil, if necessary, and parsley to mushrooms. Stir into the drained pasta. Season to taste with salt and freshly ground black pepper. Sprinkle again with fresh parsley and serve.



Yield: 6 appetizers or 4 main course servings 

Gnocchi 
(Potato Dumplings)

6 large Idaho or russet potatoes 
2 tablespoons plus 1 teaspoon salt 
Dash of freshly ground white pepper 
2 eggs, beaten 
4 cups unbleached flour 
Grated Parmigiana cheese for serving 

Boil the potatoes in their skins about 40 minutes, until easily pierced with a skewer. When cool enough to handle, peel and rice the potatoes, and set aside to cool completely, spreading them loosely to expose as much surface as possible to air. (The reason for this is to allow as much evaporation of moisture as possible to avoid the need of additional flour, therefore keeping the gnocchi light). 

Before proceeding further, bring 6 quarts of water and 2 tablespoons of the salt to a boil. 
On a cool, preferably marble work surface, gather the cold riced potatoes into a mound, forming a well in the center. Stir the remaining 1 teaspoon salt and the white pepper into the beaten eggs and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a knife as often as necessary. (Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become). 

Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feels sticky. 
Using both hands, roll each piece of dough into a rope 1/2-inch thick, then slice the ropes at 1/2- inch intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect. (This facilitates adhesion of the sauce). 

Drop the gnocchi into boiling water a few at a time, stirring gently and continuously with a wooden spoon, and cook for 2-3 minutes, until they rise to the surface. Remove the gnocchi from the water with a slotted spoon or skimmer, transfer them to a warm platter, adding a little sauce of choice, and boil the remaining pieces in batches until all are done. Sauce as desired, add freshly ground white pepper to taste and, if appropriate, grated cheese, and serve immediately. 
Yield: 4 servings


Sage Sauce 

1 cup butter 
12 leaves fresh sage 
1 cup heavy cream 
Cooked gnocchi 
1/2 cup grated Parmigiano-Reggiano 
Freshly ground pepper to taste 
8 ounces dry ricotta, smoked 

Cut the butter into pieces to facilitate melting. In a skillet, distribute the butter and sage, and stir over low heat until the butter has melted. Add the cream and cooked gnocchi, and cook over moderate heat, turning gently with wooden spoon until the gnocchi are coated with sauce and heated thoroughly, about 1-2 minutes. Transfer the sauced gnocchi to serving plates, sprinkle with Parmigiano-Reggiano and peppers, top with shaved ricotta and serve immediately. 

Yield: 4-6 servings 


Gnocchi All'ortolana
(Gnocchi With Spring Vegetables)


1 cup butter 
4 fresh sage leaves 
1/2 cup steamed, fresh peas 
1/2 cup scallions, white part diced 
1/2 cup steamed, finely diced carrots 
1/2 cup finely diced zucchini, green part only 
1/4 broccoli rape, blanched and diced 
1/2 cup steamed fava beans 
1 1/2 cups chicken stock 
1 gnocchi recipe 
1/2 cup grated Parmigiano-Reggiano 
Pinch of crushed red pepper 

Cut the butter into pieces to facilitate melting. In a skillet, distribute the butter and sage and stir over low heat. Add the vegetables and the stock, season and let simmer for a few minutes, then add the cooked gnocchi, turning gently with a wooden spoon until the gnocchi are coated with sauce and heated through, about 1-2 minutes. Transfer the sauced gnocchi to serving plates, sprinkle with Parmigiano-Reggiano and pepper, serve immediately. 

Yield: 6 servings. 



Lasagna With Two Pestos

Pesto One: 

2 cups basil leaves, packed tightly 
3 cloves garlic 
1/4 cup pine nuts 
1/4 cup freshly grated ParmigianoReggiano 
3 tablespoons freshly grated Pecorino 
1 cup Ligurian olive oil 
Salt and pepper to taste 

Pesto Two: 

2 cups black Ligurian olives, pitted to yield 1 cup 
1/4 cup fresh basil leaves, tightly packed 
1/4 cup pine nuts 
3/4 cup Ligurian extra virgin olive oil 
1/4 cup fresh grated Pecorino Sardo 
3 cups béchamel sauce, recipe follows 

1 recipe basic pasta dough, rolled out to thinnest setting, cut into 3inch squares, blanched 
1 minute in boiling water and shocked in ice water, recipe follows 

Preheat oven to 400 degrees F. 

Divide béchamel sauce into two mixing bowls. Add Pesto One into one mixing bowl and Pesto Two into the other. On the bottom of 4 (6-inch) gratin dishes, place 2 tablespoons basil béchamel mixture. On top of that, lay one piece of pasta (in each dish). On top of the pasta, place 2 tablespoons of Pesto Two. Place a piece of pasta on top of the short stack. Continue until all pasta and béchamel mixtures are used up (about 7 or 8 pieces high, topping with a dollop of basil béchamel). Place in oven and bake 15 to 20 minutes, or until bubbly and slightly golden brown on top. Serve immediately. 

Linguine With Black Olive Pesto

2 cups black Ligurian olives, pitted to yield 1 cup 
1/4 cup fresh basil leaves, tightly packed 
1/4 cup pine nuts 
3/4 cup Ligurian extra virgin olive oil 
1 pound linguine (DeCecco or Basilica brand) 
1/4 cup fresh grated Pecorino Sardo 

Bring 6 quarts water to boil and add 2 tablespoons of salt. 
Place pitted olives, basil, pine nuts and olive oil in a food processor and blend until smooth. Remove and place in a 12 to 14inch saute pan off of heat. Drop linguine into boiling water and cook according to instructions until just al dente. Drain linguine well in colander and pour into pan with sauce. Place pan over medium heat and toss gently to coat. Serve immediately with grated cheese on the side. 

Yield: 4 as first course 


Angel Hair Pasta With Smoky Mushrooms And Tasso


1 pound assorted sliced mushrooms (such as Cremini, Chanterelles, Shiitake and Button) 
4 tablespoons oil, divided 
Creole spice 
6 ounces angel hair pasta 
2 ounces diced Tasso 
2 tablespoons minced shallots 
1 tablespoons chopped scallions plus extra, for garnish 
1/2 tablespoon minced garlic 
3 ounces heavy cream 
1 tablespoon butter 
2 tablespoons grated Parmesan cheese, and green onion for garnish 

Preheat grill until very hot; toss in a handful of soaked hickory chips. When grill begins to smoke, in a large bowl toss mushrooms with 3 tablespoons oil and 1 tablespoon Creole spice or to taste; transfer to a wire grilling basket. Place basket on grill and stir mushrooms with a long pair of tongs for smoky flavor to penetrate evenly. Pour mushrooms onto a baking sheet to cool. 
In a large pot of boiling water cook pasta until just tender; drain and keep warm. Meanwhile, heat remaining oil in a saute pan, add Tasso and saute, shaking pan frequently, 2 minutes. Add shallots, green onions and smoked mushrooms, and cook, tossing 2 minutes. Add garlic and cream, bring to a boil, reduce heat and simmer to reduce slightly. Reheat pasta if necessary and divide between 2 warmed plates. To finish sauce, stir in butter, adjust seasonings with Creole spice and spoon over pasta. Garnish with green onions and Parmesan. 

Yield: 2 servings 


Pasta Garlic And Savoy Cabbage Threads

12 ounces perciatelli or spaghetti 
1/3 cup olive oil 
1 teaspoon or more of garlic paste 
1 pound savoy cabbage, thinly sliced 
1/2 teaspoon red pepper flakes 
3/4 cup chicken broth 
1 cup ricotta cheese 
1 cup grated Parmesan cheese 
1/4 cup chopped Italian parsley 

Bring salted water to a boil and cook pasta for 10 minutes or until al dente or according to package directions. Meanwhile heat oil in a large skillet. Add garlic paste, cabbage, and red pepper and saute for a moment to coat the cabbage. Add the broth. Cover and simmer until vegetables are tender, about 10 minutes. While this is cooking, whisk ricotta and Parmesan cheese together. 

Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss. Garnish with parsley. 

Yield: 2 servings 


Pasta Fennel And Roasted Red Pepper


3 large cloves garlic, sliced thin 
4 tablespoons olive oil 
1 cup sliced fennel 
1 red bell pepper, cut into strips 
1/4 teaspoon dried red pepper flakes 
1/2 cup chicken broth 
1/2 pound penne, cooked and drained 
Snipped fennel fronds 
Freshly grated Parmesan cheese 

In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with Parmesan cheese. 

Yield: 2 servings 


Mushroom Fettuccine


1 large onion, chopped
1 1/2 pounds mixed mushrooms (portobello, cremini, shiitake), chopped
3 tablespoons (1 1/2 ounces) butter
1 1/4 cups heavy cream
2 tablespoons dry sherry
1 tablespoon fresh chives
1 pound fettuccine or your favorite pasta, cooked 

In a saucepan, saute the onion and mushrooms in the butter. Add the cream, sherry and chives. Cook until the liquid reduces and thickens. Pour the fettuccine on top, toss, and serve. 

Yield: 4 to 6 servings 


Penne With Edible Flowers


1 pound penne 
3 tablespoons olive oil 
1 tablespoon garlic, minced 
1 cup sun-dried tomatoes, drained and thinly sliced 
1/2 cup parsley, finely chopped 
3 tablespoons chives, finely chopped 
6 chive blossoms, broken into florets 

1 cup assorted flowers, chopped (such as nasturtiums, pansies, dandelions), plus whole for garnish in large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente. 

While pasta is cooking, heat the oil until hot in a small skillet. Add garlic and cook, stirring, 1 minute. Drain the pasta and put it in a very large bowl. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers. Garnish with whole flowers. 


Peppers And Pasta


2 tablespoons olive oil
2 red bell peppers, cored and diced or thinly sliced
2 yellow bell peppers, cored and diced or thinly sliced
4 whole tomatoes, chopped, or 1 16-ounce can tomatoes, chopped and drained
1 onion, chopped
2 to 3 garlic cloves, chopped
2 ounces chopped fresh basil, divided in half
1 ounce chopped fresh rosemary
1 ounce chopped fresh thyme
1 pound penne, cooked
1/2 cup shredded Parmesan cheese 

In a large saute pan, heat the oil and saute the peppers, tomatoes, onion, garlic, half the basil, the rosemary, and thyme. Cook until the vegetables are tender. Pour this mixture over the pasta and toss to combine well. Sprinkle the finished dish with the remaining basil and Parmesan cheese. 

Yield: 4 servings 

Ricotta Herb Gnocchi With 2 Sauces


1 pound fresh whole milk ricotta, drained 
1/3 cup unbleached flour
1/2 teaspoon ground white pepper
4 tablespoons combined minced fresh herbs, such as tarragon, chives, chervil 
1/2 teaspoon ground fennel seed
1/2 teaspoon Kosher salt
Large pinch freshly ground nutmeg
Wild Mushroom Sauce (recipe follows)
Spinach-Arugula Pesto (recipe follows)
Garnish: Minced chives and fresh herb sprigs 

Combine the gnocchi ingredients and knead for 4 - 5 minutes or until very smooth. Dough will be somewhat sticky. Be careful about adding additional flour or gnocchi will become heavy. 
Divide into egg size portions and roll into logs about 1/2 inch thick. With a sharp knife cut into 3/4 inch pieces. Use tines of a fork to form decoratively if desired. Place gnocchi on floured wax paper. If not using immediately, refrigerate covered with waxed paper. Do not use plastic wrap or gnocchi will become soggy. Gnocchi can also be frozen at this point. Freeze until hard and then store in tightly closed plastic bags. 

To serve: Bring 4 quarts of water to a boil, adding 2 tablespoons Kosher salt. Add gnocchi and simmer until they rise to the surface. Cook 30 seconds longer and then remove and drain. Can be made ahead at this point rinsed with cold water and gently tossed with a little olive oil to prevent sticking. Reheat in a saute pan or a hot oven. 

Mix sauce with gnocchi thoroughly and place on warm plates. Drizzle Spinach-Arugula Pesto over the top. Garnish with chive flowers and herb sprigs. 

Serve immediately. 

Yield: 4 to 6 servings 

Wild Mushroom Sauce


1/2 ounces dried morels or porcini mushrooms
1 cup minced shiitake mushrooms
2 tablespoons olive oil
3 tablespoons minced shallots
1/2 cup dry white wine
1 1/2 cups heavy cream or half-and-half
1 tablespoon minced parsley
2 teaspoons Dijon mustard
Kosher salt, freshly ground pepper and red pepper flakes to taste 

Soak morel mushrooms in 1 cup warm water until softened. Swish around occasionally to dislodge any sand. Remove mushrooms and carefully strain soaking liquid and reserve. Slice mushrooms shinly 

Add oil and shallots to a saucepan and saute until very lightly colored. Add mushrooms and saute 3 minutes longer. Add wine and reserved soaking liquid and reduce by 2/3 over moderately high heat. Lower heat slightly. Add cream and reduce to a light sauce consistency. Stir in parsley, mustard, salt and pepper and keep warm. Adjust seasonings to taste. 


Spinach-Arugula Pesto


2 tablespoons chopped, peeled and toasted hazelnuts
1-1/2 cups packed spinach leaves
1-1/2 cups packed arugula leaves (or extra 1-1/2 cups spinach)
3 tablespoons freshly grated Parmesan cheese
1/2 cup olive oil
Defatted chicken or vegetable stock
Salt and freshly ground black pepper to taste 

In a food processor or blender, process all of the ingredients until smooth. Add enough stock to desired consistency. 


Rigatoncelli Con Pomodori


4 large ripe yet firm tomatoes 
1 pound Ditalini Rigati pasta 
4 tablespoons freshly chopped mint leaves 
1 bunch Italian parsley, finely chopped to yield 1/4 cup 
2 cloves of garlic, finely minced 
2 tablespoons freshly ground pepper 
4 tablespoons extra virgin olive oil 
Bring 6 quarts water to a boil and add 2 tablespoons salt. 
Preheat oven to 450 degrees. 

Slice off tops of tomatoes, but keep the tops to use as a lid later in the recipe. Using a melon baller, scrape out seeds and flesh. Chop the flesh and set aside for later use. Cook Ditalini in boiling water according to package instructions until "al dente". Drain, refresh with cold water, and drain again. Place in a large mixing bowl and add mint, parsley, garlic, pepper, oil and chopped tomato flesh. Stuff pasta mixture back into tomatoes until brimming. Place tomato lids on top and bake 15 to 20 minutes until quite soft, yet still holding shape and serve immediately. 

Yield: 4 servings 



Spaghetti with Fresh Anchovies,
Caramelized Onions and Thyme


4 tablespoons virgin olive oil 
4 cloves garlic (whole) 
1 large Spanish onion, cut into 1/2-inch thick rounds 
1 pound fresh anchovies 
1 bunch thyme, stems removed to yield 1 tablespoon leaves 
1 cup dry white wine 
4 tablespoons extra virgin olive oil 
8 ounces spaghetti 
l/4 cup freshly toasted breadcrumbs 
Salt and pepper to taste 

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12-inch skillet, heat 4 tablespoons oil and cook garlic and onion until golden brown --about 10 minutes.

Remove fillets from anchovies and set aside. Remove garlic. Add thyme, anchovies and white wine to onions and bring to boil. Add extra virgin olive oil and remove from heat.

Cook spaghetti according to package instructions and drain. Toss pasta into anchovy mixture and stir until well-coated --30 seconds--and pour into heated serving bowl. Sprinkle with bread crumbs and serve immediately. 

Yield: 4 servings as an appetizer pasta course

Pappardelle with Duck Ragu Pasta


21/2 cups all purpose flour 
1 teaspoon salt 
1/8 cup virgin olive oil 
2 eggs 
1 to 4 tablespoons cool water 
1/2 cup pomace olive oil, for frying 

SAUCE 

4 duck legs and thighs, skin removed 
4 tablespoons virgin olive oil 
1 medium Spanish onion, chopped into 1/1/4 Iinch dice 
1 medium carrot, peeled and finely chopped 
2 cloves garlic, peeled and thinly sliced 
1 stalk celery, chopped into 1/1/4 Iinch dice 
8 ounces red wine (Chianti preferred) 
1 pound canned tomatoes, peeled whole 
1 cup chicken stock 
1 ounce dried porcini mushrooms 

Pasta: 

Stir together flour and salt and add olive oil, stirring with a whisk. Add eggs and mix with hands until sticky. Add water 1 tablespoon at a time until dough stays together. Knead 5 to 8 minutes until pliable. Cover and allow to rest 15 minutes. 

Ragu: 

Wash duck legs and remove all fat. Pat dry. 
In a thick bottomed casserole or Dutch oven, heat olive oil until smoking. Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour. Remove duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside. 

In a large pot, bring 6 quarts of water to boil and add 2 tablespoons salt. Roll the pasta dough out to its thinnest setting and then cut by hand into pappardelle, about 1 to 11/4 inch thick. 
Heat 2 cups duck ragu in a 12 to 14 inch saute pan until quite hot. Boil pappardelle until cooked, about 1 minute and drain well. Put hot pappardelle into pan with duck ragu and toss well. Pour into serving bowl and serve immediately. 

Yield: 4 servings 

Farfalle, Leeks, Salmon and Cream


Farfalle
Leeks
salmon 
cream

Fry the leeks slowly until golden, add a small fillet of salmon, when cooked, break in small flakes and add the cream.

Mix with the pasta cooked al dente

Pasta Tre Formaggi


1 pound of pasta
1 pound of ricotta cheese (you can substitute a pot cheese for this)
1 egg (medium or large)
one half cup grated Pecorino Romano or Locatello
12 ounces shredded mozzarella cheese.
24 ounces spaghetti sauce

Cook up a pound of Ziti or similar pasta. Drain thoroughly. Coat it with 2 tablespoons of oil. While the pasta is cooking, mix the next four ingredients with 8 ounces of shredded mozzarella.
Cover the bottom of a 9x13 baking pan with spaghetti sauce. Mix your pasta and cheese mixture in the baking pan. Sprinkle the last 4 ounces of shredded mozzarella on top. Cover with aluminum foil. Bake in a moderate oven for 20 minutes or til top cheese is melted.

Ciao


Penne with Vodka Sauce



4 Servings

2 Tablespoons Olive Oil
˝ Cup Onion, Chopped
2 Garlic Cloves, Finely Chopped
1 28oz Can Plum Tomatoes With Liquid
2/3 Cup Vodka, Polish or Russian
˝ Tablespoon Crushed Dried Red Pepper, Or To Taste
˝ Cup Heavy Cream, At Room Temperature
Salt To Taste
1 Pound Penne or Fettuccine
2 Tablespoons Chopped Parsley
Freshly Grated Parmesean Cheese

In a medium skillet, heat the oil. Add onion and hot pepper flakes. Saute until tender, about 5 minutes; stir in garlic and saute 1 minute. Add tomatoes with liquid, vodka. Simmer, stirring to break up the tomatoes, until the sauce is reduced and thickened, about 15 minutes. Stir in the cream and simmer, stirring, until the sauce thickens, about 5 minutes. Season with salt.

Cook pasta al dente and toss with the sauce. Garnish with parsley and grated cheese.

Fettuccine with Grilled Oyster Mushrooms,
Sweet Garlic, Arugula and Cinzano


8 cloves garlic, thinly sliced
4 tablespoons virgin olive oil. plus 4 tablespoons extra virgin 
1 cup Cinzano Rosso or other sweet red vermouth
1/2 pound oyster mushrooms, grilled or broiled 2 minutes per side
1 cup chicken stock
Salt and pepper
1 pound fresh pasta cut into fettuccine
1 bunch fresh arugula, stemmed, washed and spun dry, then chopped to yield 1 cup 

Bring 6 quarts water to boil and add 2 tablespoons salt. 
In a 10" to 12" saute pan, heat 4 tablespoons virgin olive oil over medium heat and add garlic and saute until light brown. Remove from heat and add Cinzano. 

Replace on burner and add oyster mushrooms, chicken stock and 4 tablespoons of extra virgin olive oil and reduce by one half. Season with salt and pepper. 

Drop pasta into boiling water and cook until tender yet al dente (about 1 to 2 minutes). Drain in colander over sink and pour hot pasta into saute pan with mushroom mix. Stir gently over medium heat 1 minute to coat noodles. Toss in raw arugula and toss 30 seconds until wilted. Pour into heated serving dish and serve immediately. Add chopped parsley, toss to mix, pour into warm serving bowl and serve immediately. 

Yield: 4 servings 



Linguine with Radicchio, Garlic and Crab


4 tablespoons extra virgin olive oil 
3 shallots, finely chopped 
4 coves garlic, thinly sliced 
1 teaspoon red chili flakes 
1 cup dry white wine 
2 tablespoons butter 
1 pound linguine 
1/2 pound fresh crab meat 
1/2 head radicchio, shredded 
2 scallions, thinly sliced 
Bring 6 quarts water to boil and add 2 tablespoons salt. 

In a 12 to 14-inch saute pan, heat oil until smoking. Add shallots, garlic and chilies and saute until golden brown, about 4 to 5 minutes. Add wine, bring to a boil, add butter and remove from heat. Cook pasta according to package instructions until just al dente and drain. Add to pan with wine mixture and return pan to heat. Add crab, radicchio and scallion and toss until radicchio is wilted, about 1 minute. Pour into warm serving bowl and serve. 

Yield: 4 servings 

Ravioli Gnudi
(Naked Ravioli)


Preparation time: 30 minutes 
Cooking time: 15 minutes. 

2kg fresh spinach. 
500g ricotta. 
2 eggs. 
150g Parmesan. 
2 tbsp flour. 
Salt. 
Pinch of nutmeg. 

Clean and wash the spinach. Cook for ten minutes in a saucepan with just a small amount of boiling, salted water. When cold, squeeze out the excess water and chop finely. Place in a large bowl with the ricotta, eggs, grated parmesan, flour and a pinch of nutmeg. Mix well until all the ingredients are thoroughly blended together. Form the mixture into small pellets, or as Artusi suggests, little croquette-shaped cylinders, about three centimetres in diameter. Coat with bringing approximately three litres of water to the boil. Add the salt and drop in the "naked" ravioli. They are cooked when they rise to the surface. Remove with a strainer and serve immediately in warmed bowls with a sauce. You will need about nine little ravioli per person.
The most suitable sauces for this dish are tomato or sage and butter or Florentine meat sauce.
This variation of ravioli is known as gnudi (naked) in Florence and Domenico Romoli gave this name, which is a dialectal corruption of the Renaissance term ignudi to his recipe. 

Classic Linguine and Clam Sauce


2 dozen clams shucked and diced, reserving liquid in a measuring cup (there should be about 1 1/3 cups of clams and 2 cups of liquid) 
5 cups water 
1 pound linguine, preferably fresh 
1/3 cup olive oil 
1 tablespoon minced garlic 
1/3 cup dry white wine 
1/2 teaspoon red pepper flakes or 1/8 teaspoon cayenne pepper 
4 tablespoons unsalted butter 
3 tablespoons minced parsley 
Salt and freshly ground pepper to taste 

In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid. 

Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately. 

Yield: 4 servings 



White Clam Sauce II


Ingredients 
1 (16 ounce) package linguini pasta 
1 tablespoon olive oil 
3 cloves garlic, minced 
2 (6.5 ounce) cans minced clams, with juice 
1/4 cup clam juice 
1 tablespoon chopped fresh parsley 
salt to taste 
ground black pepper to taste 

Directions 
1 In a large pot with boiling salted water cook linguini pasta until al dente. 
2 Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes. 
3 Toss pasta with clam sauce. Serve warm. 

White Clam Sauce III

1 and 1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved
4 cloves of Garlic chopped
2 Tablespoons chopped parsley
3/4 cup of olive oil
1 pound of linguini


1. Heat olive oil in large saute pan over medium heat.
2. Add garlic, cook until lightly browned.
3. Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes. 
4. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini.
5. Cook uncovered over high heat until Al dente.
6. Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
7. Dish out pasta spooning remaining sauce over top. Garnish with chopped parsley 
Serves 4

Spaghetti Al Vongole Bianco
(Spaghetti with White Clam Sauce IV)


2 dozen smallest littlenecks 
1/2 cup extra virgin olive oil
1 tablespoon finely chopped onion
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper
1/4 cup dry white wine
1 tablespoon unsalted butter
1 teaspoon chopped Italian parsley
Salt and freshly ground black pepper
1 pound spaghetti 

Wash the clams very well under cold water. 
In a heavy bottom pan over medium heat, place the olive oil and start to saute the onions for about 2 minutes or until translucent. Add the garlic and red pepper, cook for about 1 minute, add the clams, stirring frequently. After another minute or two add the wine, cover the pan and allow it to cook for about 4 minute or until the clams have opened. 

As the clams are cooking, cook the spaghetti in lightly salted water till al dente, about seven minutes. 

When the clams have opened, remove the clams with a slotted spoon, keep the clams warm. In the juice at the bottom of the pot, add the parsley and stir in the butter. Check the seasoning with a little salt and a generous amount of fresh pepper. Drain the pasta well, toss the pasta in the pan with the sauce. Place the pasta on a platter, topping it with cooked clams. Serve immediately. 

Yield: 4 servings 

Fettuccine with Radicchio and Belgian Endive
(From "The Classic Pasta Cookbook" by Giuliano Hazan)


Fettuccine, made from 3 eggs and 2 1/4 cups of flour
2 Tbs. butter
1 Tb. vegetable oil
1/3 cup yellow onion, chopped fine4 oz smoked slab bacon, cut from a 1/2" slice 
into strips 1/8" thick and 1" long
1 lb. radicchio, shredded
1 lb. Belgian endive, shredded
salt
freshly ground black pepper
1 cup heavy cream
1 Tb. parsley, finely chopped
1/2 cup parmigiano-reggiano, freshly grated


1. Put the butter, oil and onion in a saute pan large enough to accommodate all the radicchio and endive (it's fine if it forms a heaping mound) over medium heat. Cook until the onion has turned a rich golden color. 

2. Add the bacon and continue cooking until it becomes lightly browned but not crisp. Add the radicchio and endive, season with salt and pepper and stir until the vegetables are coated with the oil and butter. Lower the heat to low, cover the pan and cook, stirring occasionally, until the endive and radicchio has wilted completely and achieved an almost creamy consistency, about 15-20 minutes. 

3. Bring 4 quarts of water to a boil. 

4. Uncover the saute pan, raise the heat to medium high and let any liquid the vegetables have given off boil away. Add the cream and cook until it has reduced by half. Stir in the parsely and remove from the heat. 

5. Add 1 Tb. salt to the boiling water, drop the Fettuccine and stir. When they are cooked al dente drain well, return the sauce to a low heat and toss the pasta in it with the parmesan cheese. Serve at once. 


Fettuccine with Lemon
(Paradiso Perduto)

1/2 recipe fresh fettucine 
1/2 recipe fresh green fettucine (see next page)
4 tablespoons extra virgin olive oil 
4 shallots, finely chopped 
1 head Treviso radicchio, chopped into 1-inch pieces 
1 1/2 cups cream 
Zest of 4 lemons plus juice of 1 lemon 
1/2 cup grated Asiago 
To Prepare Fresh Fettucine:
4 extra large eggs 
3 1/2 cups unbleached all-purpose flour plus 1/2 cup for dusting your work surface 
1/2 teaspoon olive oil 

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour starting with the inner rim of the well. 

As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated. 

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. 

Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta. 
Roll out pasta to thinnest setting on pasta machine. Cut pasta into 1/4-inch thick noodles by hand or with machine and set aside under a moist towel. 

To Prepare Dish: 
Bring 6 quarts water to boil and add 2 tablespoons salt. 
In a 12 to 14-inch saute pan, heat oil over the heat. Add shallots and saute until light golden brown, about 5 to 6 minutes. Add radicchio and cook 30 seconds. Add cream, reduce by half and remove from heat. Drop pasta into boiling water and cook until tender yet al dente. Drain pasta well and toss into pan with cream mixture. Return to heat, add lemon zest and juice and toss to coat. Add half the cheese and toss again. Serve immediately in warm bowl, making extra cheese available on the side. Yield: 4 servings


Green Fettucine


To Prepare Green Fettucine: 

4 extra large eggs 
6 ounces frozen chopped spinach, defrosted and squeezed very dry 
3 1/2 cup unbleached all-purpose flour plus 1/2 cup for dusting your work surface 
1/2 teaspoon olive oil 

Follow regular fettucine instructions on previous page


Green Gnocchi


2 pounds fresh spinach, rinsed and shaken dry 
1 pound potatoes, boiled, peeled and riced 
3/4 cup flour 
1 egg 
1 pinch salt 
2 tablespoons olive oil 
Set up small ice bath. 

In a pot with a lid, cook spinach over medium heat, allowing it to steam from the liquid still present on the leaves, about one minute. Meanwhile, take warm boiled potatoes, peel and run them through a food mill on smallest setting. Remove cooked spinach and shock in ice bath. Drain well and wrap in clean side towel and twist to totally dry leaves. Chop finely (and I mean FINELY) with a knife and add to potatoes. Make well in center, add flour,egg and salt and knead to form dough. 

Bring 6 quarts water to boil and retain initial ice bath. Roll dough into one-inch thick ropes and cut into 1-inch long pieces. Flick off fork tines to establish classic shape and drop 10 to 15 at a time into boiling water. When they float, all together, remove to ice bath. Repeat until all are done. Remove from ice bath and drain. Dress with oil and hold covered in bowl in refrigerator until ready to use. 


Green Gnocchi with Caduta Di Formaggio


4 ounces Gorgonzola 
2 ounces butter 
1 ounce grappa 
1 recipe green gnocchi 
1/2 cup grated Asiago 
1/4 cup chopped chives 

Bring 6 quarts water to boil and add 2 tablespoons salt. 

In a 12 to 14-inch saute pan, mash together Gorgonzola and butter until smooth. 
Add grappa and simmer 4 minutes. Place gnocchi in water and cook at low boil 
until they float. Drain well and toss into pan. Toss over medium heat, add 
Asiago and chives, pour into warmed bowl and serve. 

Yield: 4 servings 

Morels and Pasta


1/2 pound fresh tortellini (cheese filled), uncooked 
2 tablespoons butter, in all 
1/4 pound Morel mushrooms, quartered 
1 tablespoon minced shallots 
1 ounces Prosciutto julienned 
1 teaspoon fresh chopped thyme 
1/2 cup light stock 
Salt and pepper 

Place the pasta in boiling water. Heat 1 tablespoon of butter in a medium pan, add the mushrooms and cook for 3 minutes. Add the shallots, Prosciutto and thyme. Cook for 2 minutes. Add the stock, bring to a boil, reduce for 2 minutes, then stir in the remaining butter. Remove the pasta from the water, toss in sauce, and season. 

Yield: 2 entrees 


Pappardelle Sulla Lepre


Preparation time: 40 minutes. 
Cooking time: two hours. 

One carrot. 
One onion. 
4 tbsp extra-virgin olive oil. 
Parsley. 
2kg hare (or rabbit) 
500g fresh pasta. 
One glass red wine. 
2 tomatoes. 
One lemon. 
Parmesan. 
Salt. 

Wash, peel and finely chop the carrot, onion, celery, and parsley. Fry over a medium heat in a large pan.

Cut the cleaned hare into large pieces and add to the vegetables. Increase the heat and brown on all sides; add the glass of wine and let it evaporate rapidly.

When the hare is well cooked, remove it from the pan, bone then chop the meat and return it to the rest of the sauce. Add a glass of warm water and the peeled, chopped tomatoes and salt. Cook over a low heat for ten minutes.

If liked, add some grated lemon rind, though be careful to avoid the pith, as this lends a bitter flavour to the meat.

Cut fresh pasta into broad strips (pappardelle) and cook in boiling, salted water.
When cooked, drain and tip into the pan on top of the sauce. Toss gently for a minute and serve, topped with grated Parmesan, in a large bowl, warmed with some of the pasta water. Domenico Romoli wrote: "Hare with pappardelle...use fine, soft lasagne to line the bowls and pour the meat sauce on top, flavoured with pepper".

Pellegrino Artusi suggested adding "a pinch of nutmeg", but added, "I think it enhances the flavour, but if you don't like it then don't bother".

In Florence, the pappardelle are traditionally placed on top of the sauce and then gently mixed through and not vice versa, as this method tends to spoil the subtlety of the flavours. 


Pappardelle with Lamb Sausage,
Broccoli Rabe, and Parmigiano


IN THE COURSE OF MY career, I have learned quite a bit about making sausages, which is great because it gives me total control over the ingredients that go into them. I've included this pasta recipe here to provide a forum for including sausage-making in the book. The lamb sausage in this pasta isn't stuffed into casings, so you won't need any special equipment. As with terrines, sausages should be made with all the ingredients ice cold at all times to prevent a dry, crumbly texture from resulting. It's also absolutely essential that the blade on the grinder or processor you use be razor sharp; otherwise, you will mash the meat and not achieve the proper texture. 
Broccoli rabe can be found in Italian produce markets and is often cooked with sausage because its slightly bitter taste offsets the spiciness of the meat. 

This particular dish is a variation on the classic Italian combination of orrechiette ("ear-shaped'' pasta), sausage, and broccoli rabe. For a change, I recommend using pappardelle to accompany these ingredients, making their seasoning seem almost understated. You'll want to serve this pasta with a soup spoon&emdash;the brothy sauce left behind after the pasta has been eaten will be brimming with the flavors of the lamb and the seasonings. 
Thinking Ahead: Marinate the meat overnight (at least) in the refrigerator before preparing the sauce. The sauce may be prepared up to 3 days in advance, cooled, covered, and refrigerated. 

Lamb Sausage: 

1/2 cup dry red wine
1/2 small carrot, roughly chopped
l/2 small celery rib, roughly chopped
1 large shallot, roughly chopped
2 large garlic cloves, sliced, plus 3 large garlic cloves, minced and crushed into a paste with a sprinkle of coarse salt
2 sprigs thyme
8 ounces lamb shoulder, trimmed, cut into 1-inch cubes
8 ounces pork butt, trimmed, cut into 1-inch cubes
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon ground fennel seed
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper 

In a medium nonreactive bowl, combine the red wine, carrot, celery, shallot, sliced garlic, and thyme. Add the lamb and pork and mix well. Cover and refrigerate for at least 8 hours or up to 24 hours. 
Remove the meat from the marinade. Discard the carrot, celery, garlic, and thyme. Using a meat grinder fitted with a l/4-inch die, or a food processor with the metal blade, coarsely chop the meat and shallot. Add the garlic paste, rosemary, fennel, salt, and pepper and mix. 

Pasta Sauce: 

4 tablespoons olive oil
1 pound lamb sausage (see above) or high-quality sweet Italian pork sausage
1 medium onion, cut into l/4-inch dice
1 medium carrot, cut into l/4-inch dice
1 medium celery rib, cut into l/4-inch dice
3 cups white chicken stock
1 cup heavy cream
Coarse salt and freshly ground black pepper to taste
Crushed hot red pepper flakes to taste 

In a large saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the chopped meat and cook, stirring occasionally, until the meat is seared, about 6 minutes. Drain in a colander. 
Add the remaining 2 tablespoons of oil to the saucepan and heat over medium heat. Add the onion, carrot, and celery. Cover and cook until the vegetables soften, about 4 minutes. Add the drained meat and the stock and bring to a boil. Reduce the heat to medium-low and simmer until the sauce reduces to approximately 2 1/4 cups, about 15 minutes. 
In a medium saucepan, bring the cream to a boil over high heat and reduce it by half, 12 to 15 minutes. Add to the simmering sauce. Taste, and season with salt and pepper and hot red pepper flakes. Keep warm. 

Assembly: 

1 1arge bunch broccoli rabe, thick stems removed
1 pound fresh pappardelle or fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh basil, chives, and flat-leaf parsley, in any combination 

Bring a medium pot of lightly salted water to a boil over high heat. Add the broccoli rabe and cook until just tender, about 6 minutes. Drain and cover to keep warm. 

Bring a large pot of lightly salted water to a boil over high heat. Add the pappardelle and cook until barely tender, about 3 minutes. Drain well. 

Transfer the pasta to 4 warmed deep pasta bowls. Stir l/2 cup of the cheese and all of the herbs into the sauce, then ladle over the pasta. Garnish with the broccoli rabe and the remaining cheese. 

Yield: Makes 6 appetizers or 4 main-course servings 

Taken from "Alfred Portale's Gotham Bar and Grill Cookbook" by Alfred Portale and Andrew Friedman, published by Doubleday, New York, NY, c. 1997. 


Insalata Di Pasta Con Prosciutto E Formaggio
(Pasta Salad with Proscuitto and Cheese)


1/2 pound ripe Italian tomatoes, peeled, seeded and diced
Sugar and salt in equal proportions
1 pound penne
1 cup extra virgin olive oil
12 ounces prosciutto, cut into julienne
12 ounces mozzarella cheese, cut into julienne
1/2 cup grated Parmesan cheese
3/4 cup basil leaves, cut into julienne
Juice of 1 lemon
1 tablespoon red wine vinegar
1 large sprig oregano
1 teaspoon red pepper flakes
1/4 cup Italian parsley, chopped 

Place the tomatoes in a colander and lightly season with sugar and salt. Allow them to drain for 30 minutes. This will season the tomatoes as well as release any excess water. 

Cook the pasta in boiling salted water, about 7 minutes, or until al dente. Refresh the pasta under cold water. Drain very well and place in a mixing bowl. 

Add the remaining ingredients to the bowl and toss. Adjust the salt and pepper to taste. Serve at room temperature. 

Yield: 6 servings 


Timballo Di Melanzane E Pasta
(Timbale Of Eggplant And Macaroni)


2 medium sized eggplants
Salt
3 tablespoons unsalted butter
1/2 cup bread crumbs
Olive oil for frying
1 pound percatelli
3 cups tomato sauce
2 large sprigs fresh oregano
3 tablespoons chopped fresh basil
1/2 cup grated Parmesan mixed with 1/2 cup grated Pecorino
Freshly ground black pepper 

Start by peeling the eggplant and slicing them about 3/8-inch thick. Place them in a colander and sprinkle them liberally with salt. Allow them to sit for at least 1 hour, allowing them to drain. 
Take a mold such as a 9-inch springform pan, coat it with one tablespoon of butter. Then coat the pan with 2 tablespoons of bread crumbs. 

Over medium heat brown the eggplant in the olive oil on both sides. Drain the slices well on paper towels. Line the bottom of the mold making a pattern on the bottom. Lay more slices around the sides, overlapping each slice, and leaving some overhanging the mold. Keep some slices to cover the bottom when your done filling it. 

Cook the pasta in salted boiling water, undercooking it a little, as it will cook more in the oven. Drain well, put the pasta back in the pot, stir in 2 cups of the sauce, oregano, basil and cheese. Season with salt and pepper if necessary. Spoon the pasta into the mold, fold over any excess eggplant and cover the mold with the remaining eggplant. Press down very well, sprinkle with more breadcrumbs, dot with the remaining butter and bake in a 350 degree oven for 25 minutes or until golden brown. 

Remove from the oven, place a platter on the bottom, invert the mold and remove the mold. Serve with the remaining sauce. 

Yield: 8 servings 


Perciatelli Alla Gricia


2 tablespoons Extra Virgin Olive oil 
8 ounces Pancetta or Guanciale cut into pieces 1-inch long by 1/8-inch thick 
1 tablespoon Kosher salt 
1 pound Perciatelli 
1/2 cup freshly grated Pecorino Romano 
Peppermill with whole black peppercorns 

Heat the olive oil in a large heavy-bottomed saucepan over medium flame. Add the pancetta and cook slowly, without browning, about 10 minutes. The pancetta should be cooked through and lightly crisped. Remove the pan from the heat and set aside. 

Bring 1 gallon of water to a boil and add the salt. Plunge the perciatelli into the boiling water and cook until al dente. Just before draining the pasta, ladle one cup of its cooking water into the pan with the pancetta, and place the pan over moderate heat. Drain the perciatelli and sprinkle 3/4 of the pecorino directly onto the steaming pasta. Add the perciatelli to the pan with the pancetta, sprinkle with at least 6 to 8 turns of the pepper mill and toss well. Transfer the pasta to heated bowls and top with the remaining Pecorino and freshly ground black pepper. 

Yield: 4 servings 


Spaghetti Alla Carbonara


2 tablespoons extra virgin Olive oil 
6 ounces Pancetta or Guanciale cut into pieces 1-inch long by 1/8 inch thick 
3 whole eggs 
1/2 cup freshly grated Pecorino Romano 
Peppermill with whole black peppercorns 
1 tablespoon Kosher salt 
1 pound Spaghetti 

Heat the olive oil in a large heavy-bottomed saucepan over medium flame. Add the pancetta and cook slowly until crisp and just lightly browned, about 15 minutes. Remove the pan from the heat and set aside. 

Beat the eggs together in a bowl large enough to easily hold all the pasta. Add the cooked pancetta and, if you like, some or all of the rendered pancetta fat. Stir in the Pecorino Romano and add at least 6-8 turns of the pepper mill. Set aside in a warm place. 

Bring 1 gallon of water to a boil and add the salt. Plunge the spaghetti into the boiling water and cook until al dente. Drain the spaghetti into a colander and then immediately toss into the bowl with the egg, pancetta and cheese mixture. Stir the spaghetti well to both cook the egg and coat the pasta, and serve immediately in heated bowls. Top with grated Pecorino Romano.

Yield: 4 servings 


Bucatini All' Amatriciana


3 pounds fresh or canned tomatoes, coarsely chopped 
1 tablespoon olive oil 
1 pound pancetta, cut into pieces 3-inch thick by 1-inch long 
1 cup diced onion 
1 cup white wine 
2 1/2 tablespoons minced fresh chili pepper, seeds removed (3 medium) 
1 teaspoon dried red pepper flakes 
1/2 cup sliced fresh basil leaves, plus 4 sprigs 
1 1/2 cups finely grated Pecorino Romano 
1 teaspoon kosher salt 
Freshly ground black pepper 
3/4 pound Bucatini or Perciatelli 

In a 3-quart non-reactive saucepan heat the tomatoes over medium heat until juicy, about 5 minutes. Pass the tomatoes through a food mill to remove their seeds and skins. You will have about 5 cups of tomato puree. Reserve. 

Wipe the saucepan clean and return to medium heat. Add the olive oil and the pancetta, stirring until the pancetta is crisp, about 15 minutes. Remove the pancetta with a slotted spoon and reserve. 
Pour off all but about 2 tablespoons of fat from the pan. Add the onions and cook over medium heat until golden, about 5 minutes. Pour in the white wine, and reduce by 3/4. Add the pureed tomatoes, chili pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally with a wooden spoon. 

Add the reserved pancetta, basil, and 3/4 of the Pecorino Romano. Season with salt and pepper. Simmer for an additional 15 minutes, stirring occasionally to prevent the cheese from sticking to the bottom of the pan. (May be prepared ahead up to this point, and frozen for future use.) 
Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook the bucatini al dente. Toss with the sauce, transfer to a warmed bowl, and serve, sprinkled with the remaining cheese and garnished with the basil sprigs. 

Yield: 4 servings 


Spinach Fettucine with Caramelized Onions
and Lemon Thyme


1 pound fresh spinach fettucine, cooked 
6 large Spanish onions, thinly sliced 
1 teaspoon butter 
3 teaspoons olive oil 
1/4 cup fresh lemon thyme, chopped 
Additional water or vegetable stock 

Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve. 
Yield: 4 serving 

TIP: PEELING PEARL ONIONS 
Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 12 minutes. You can peel them easily when slightly cooled. 


Spinach Gnocchi


1 pound yukon gold potatoes, unpeeled 
2 quarts water 
1/2 cup cooked and chopped spinach 
2 eggs 
1 cup flour 
1 teaspoon salt 
1 teaspoon ground black pepper 
3 tablespoons butter 
1 tablespoon poppy seeds 

Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl. To the riced potatoes add the spinach and mix well. 

Add the eggs, one at a time, and incorporate well. 

Add the flour in two stages so that only the amount that is necessary will be used to bind the potato. Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough. Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1-inch thick. Cut the log into 1/2-inch thick round pieces. Lay the pieces out, and the back of a fork or your thumb, make an indentation on one side. 

Set aside and refrigerate until needed. 

Cook as you would pasta in several quarts of boiling water for 10 to 15 seconds. They cook very quickly and are cooked when they float to the surface. Heat the butter in a saucepan, add the poppy seeds and pour over the gnocchi in a large serving bowl. 

Yield: 4 to 6 portions 

Mushroom Sauce


3/4 ounce dried porcini mushrooms 
2 cups water 
2 to 3 tablespoons butter 
1 tablespoon finely minced shallots 
10 ounce package domestic mushrooms, caps sliced finely 
1/2 cup heavy cream 
12 ounces fedelini 
Salt and pepper 
Shaved Parmesan cheese for garnish 

Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later. Heat the butter in a 12 inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper. Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese. 

Yield: 3 servings 


Tagliatelle with Wild Mushrooms, Peas and Prosciutto


4 tablespoons softened unsalted butter 
1 tablespoon olive oil 
1/3 cup minced shallot 
12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced 
1 teaspoon minced fresh thyme 
Salt and pepper 
1 cup small fresh or frozen peas, thawed 
1/2 cup slivered prosciutto 
1 cup heavy cream 
12 ounces tagliatelle 
Freshly grated Parmesan 

In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened. 

In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan. 


Three Mushroom Sauté


1 cup minced scallion, including green 
3 tablespoons olive oil 
1/4 pound each Shiitake, cultivated and Oyster mushrooms, trimmed and sliced 
Salt and pepper 
2 cloves garlic, minced 
1/3 cup dry white wine 
1 cup beef stock or canned broth 
1 tablespoon tomato paste 
1/2 cup heavy cream, if desired 
2 tablespoons minced fresh herbs, such as tarragon, chives, chervil or parsley 

In a skillet set over moderate heat cook the scallion in the oil, stirring, for 2 to 3 minutes, or until softened. Add the mushrooms and salt and pepper to taste and cook them, stirring occasionally, for 5 minutes. Add the garlic and toss 1 minute. Add the wine and reduce by half. Add the broth and tomato paste and simmer 3 minutes, stirring. Add the cream and simmer until lightly thickened. Stir in the herbs. Serve the sauté over baked or grilled polenta or as a sauce for pasta. 

4 Servings


Linguine with Black Olive Pesto


2 cups black Ligurian olives, pitted to yield 1 cup 
1/4 cup fresh basil leaves, tightly packed 
1/4 cup pine nuts 
3/4 cup Ligurian extra virgin olive oil 
1 pound linguine (DeCecco or Basilica brand) 
1/4 cup fresh grated Pecorino Sardo 

Bring 6 quarts water to boil and add 2 tablespoons of salt. 
Place pitted olives, basil, pine nuts and olive oil in a food processor and blend until smooth. Remove and place in a 12 to 14inch saute pan off of heat. Drop linguine into boiling water and cook according to instructions until just al dente. Drain linguine well in colander and pour into pan with sauce. Place pan over medium heat and toss gently to coat. Serve immediately with grated cheese on the side. 

Yield: 4 as first course 


Trofie with Eggplant Pesto


2 cups flour plus 1/2 cup 
1 3/4 cups lukewarm water 
1 teaspoon salt 
3 tablespoons extra virgin olive oil from Liguria 
1/2 red onion, sliced paper thin 
2 small Japanese eggplants, chopped into 1-inch dice 
1 small zucchini, chopped into inch dice 
1 cup basic pesto recipe 
1/2 cup freshly grated pecorino 

On a floured board, make a well with the 2 cups of flour. Add water to well and make dough by traditional well method. Knead 10 minutes and allow to rest 10 minutes. 

Place 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14inch saute pan, heat oil until just smoking. Add onion and cook until softened but not browned, about 4 to 5 minutes. Add eggplant and zucchini and cook until softened and light brown, about 8 to 10 minutes. Season with salt and pepper, remove from heat, and set aside. 

Roll dough into 1inch dowel and cut off a inch piece. To form pointed semicurl, first roll forward on pasta to form small pencil and then backward 30 degrees to the left to form squiggle. Continue with remaining dough. When ready to serve, place squiggles of pasta (trofie) into water and cook until they float. Drain well and toss into pan with eggplant. Add pesto and toss over medium heat until well coated and warmed through. Serve immediately with grated cheese. 

Yield: 4 servings 


Pasta with Asparagus and Leeks


2 tablespoons olive oil
2 leeks, white and light green parts only, cleaned and finely chopped
1 pound asparagus, trimmed and cut into 1 1/2-inch lengths
1 1/2 cups chicken stock
2 tablespoons finely chopped parsley
Salt and freshly ground black pepper
1 pound fresh or dried linguine 

In a skillet, heat the olive oil over medium heat. Add the leeks and saute for 5 to 7 minutes, or until softened and golden brown. Add the asparagus and the chicken stock, cover, and steam for 4 to 5 minutes, or until the asparagus is crisp tender. Add the parsley, salt, and pepper, and set aside. 

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook over high heat until al dente, about 3 minutes for fresh and 6 for dried. Drain and place in a warmed serving bowl. Add the vegetables to the pasta and toss to combine. Taste for seasoning. Serve immediately. 

Yield: 4 to 6 servings 


Morels with Madeira and Fettucini


1/2 pound fresh morels, cut in half, lengthwise (see cleaning note)
2 tablespoons sweet butter
2 tablespoons chopped shallots
1/2 cup Madeira wine
1 cup hot chicken stock
1/2 cup heavy cream
1 pound fresh fettucini noodles, cooked according to directions on package
2 tablespoons fresh sage, finely chopped
1/4 cup finely julienned Smithfield ham (about 3 ounces) 

To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out. 

Clean morels according to note. In a saute pan over medium heat, heat butter, and add morels. Saute morels for about 3 minutes. Add shallots and cook for 2 minutes. Add Madeira and simmer until Madeira is reduced by half. 

Add 1/2 cup of hot chicken stock and cook for 3 minutes. Reserve additional stock. Add additional stock as needed to achieve desired thickness of sauce. 
Cook fresh pasta according to package instructions. 
Add cream to morels and simmer, but do not boil. Place pasta in large serving bowl. Add sage and ham to morels and cook for 30 seconds. Pour sauce over pasta and toss. 

Yield: 6 servings 


Shiitakes and Pasta


2 sheets fresh pasta or 1/2 pound fresh fettucine 
3 tablespoons olive oil 
1 cup sliced shiitakes 
1 tablespoon minced shallots 
1 teaspoon minced garlic 
Salt and black pepper 
1 teaspoon chopped thyme 
1 teaspoon chopped parsley 
1 teaspoon chopped chives 
3 tablespoons grated Parmesan cheese 

Bring a large pot of boiling, salted water to a boil. Cut or tear pasta sheets into rags and cook until tender. In a saute pan heat oil, add shiitakes, and toss and cook for 3 minutes. Add shallots and garlic to the pan, toss and season. Drain pasta, and toss it in a large bowl with mushrooms, herbs and cheese. Serve immediately, garnished with extra herbs and cheese. 

Yield: 2 servings 


Spaghetti with Pesto


6 quarts water 
2 tablespoons salt 
1 pound dry spaghetti 
2 tablespoons extra virgin olive oil 
4 tablespoons pesto sauce 
1 tablespoon pine nuts 
Grated Parmesan cheese 
1 cup pasta cooking water reserved 

Bring the water to a boil, add the salt, and add the spaghetti. Cook according to package directions, under cooking by 1 minute. 

Drain the cooked pasta (reserving a cup of the water) but do not rinse. Put 1/2 cup of the reserved cooking water into a sauce pan and add the pasta. Cook the pasta over low heat for 30 seconds, add the olive oil and pesto, stir well to fully coat the pasta and cook 30 seconds more. Turn off the heat and put the pasta into a serving bowl, add a tablespoon or two of reserved water if the pasta seems to dry. 

Sprinkle with pine nuts and serve with freshly grated cheese and ground black pepper. 

Yield: 4 to 6 servings 


Trenette with Potatoes and Pesto


3 medium sized boiling potatoes, peeled and thinly sliced 
1 pound fresh trenette (or linguine fini) 
1 recipe pesto (see recipe index) 

In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with pesto. Serve very hot accompanied by a bowl of grated cheese. 

Yield: 6 servings 

Black Pasta


3 1/2 cups unbleached all-purpose flour plus 1/2 cup 
4 extra large eggs 
1/2 teaspoon olive oil 
1 ounce squid ink, available in speciality food shops 


Make a mound of the flour in the center of a large wooden cutting board. Make a 
well in the middle of the flour and add the eggs, oil and squid ink. Using a 
fork, beat together the eggs, oil and squid ink and begin to incorporate the 
flour starting with the inner rim of the well. 
As you expand the well, keep pushing the flour up to retain the well shape. Do 
not worry that this initial phase looks messy. The dough will come together when 
1/2 of the flour is incorporated. 
Start kneading the dough with both hands, using the palms of your hands 
primarily. 
Once you have a cohesive mass, remove the dough from the board and scrap up any 
left over crusty bits. Lightly flour the board and continue kneading for 3 more 
minutes, the dough should be elastic and a little sticky. Continue to knead for 
another 3 minutes, remembering to dust your board when necessary. Wrap the dough 
in plastic and allow to rest for 30 minutes at room temperature. Note: do not 
skip the kneading or resting portion of this recipe, they are essential for a 
light pasta. 
Yield: 1 pound 

Mussels Over Linguine

2 dozen live mussels, scrubbed and debearded 
1 tablespoon olive oil 
1/4 cup minced shallots 
2 tablespoon minced garlic 
2 cups white wine 
1/2 cup fish stock or chicken stock 
3 tablespoons chopped parsley 
Salt and pepper 
1/2 pound fresh linguine, cooked al dente and tossed with olive oil 
1/2 cup grated Parmigiano-Reggiano Cheese 
1 tablespoon chopped parsley 
Crusty French bread 
Bring a pot of salted water to a boil. In a saute pan, heat the olive oil. When 
the oil is hot, saute the shallots and garlic. Add the wine and stock. Bring up 
to a boil, reduce to a simmer. Add the mussels to the wine and cover. Simmer the 
mussels for 3-4 minutes or until the shells open. Stir in the parsley and season 
with salt and pepper. Drop the pasta into the boiling salted water. Cook for 2-3 
minutes. Remove from the water and drain. Add the pasta directly to the sauté 
pan. Divide the pasta between two bowls and spoon the mussels on top. Garnish 
with the grated cheese and parsley. Serve with the crusty bread. Yield: 2 
servings 

Spaghetti With Broccoli Rabe,
Toasted Garlic, Parmesan And Capicola


1/4 cup virgin olive oil 
6 cloves garlic, thinly sliced 
1/2 pound broccoli rabe -- florets removed, leaves and stems chopped into 
1/4-inch pieces 
1 pound spaghetti, preferably Italian 
1/4 pound Capicola
1/2 cup freshly grated Parmesan cheese 
Bring 6 quarts water to boil in a spaghetti pot and add 2 tablespoons salt. 
In a large saute pan, heat virgin olive oil until just smoking. Add garlic and 
stir until just light brown. Add all broccoli rabe at once and cook, stirring 
constantly until wilted and dark green (about 3 minutes). Add 1/2 cup cold water 
and remove from heat. Drop spaghetti into boiling water and cook according to 
package instructions until just al dente (about 8 to 11 minutes). Meanwhile, cut 
capicola into thin julienne and add to broccoli rabe mixture. Drain pasta when 
cooked and toss hot pasta into pan with broccoli rabe and return to heat. Add 
grated cheese and stir gently to coat pasta with mixture. Pour into warm serving 
dish and serve immediately. 
Yield: 4 servings


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