Saturday, January 2, 2021

Something light and delicious

 Penne rigate with peas and mushrooms

Put a pot of salted water on for the penne.

In a non stick skillet large enough to hold the penne for their final cooking, coat it's bottom with good EVO. Slice up a shallot and place it in the oil and sauté in low heat. Add some pancetta or even bacon and if you like, a few red pepper flakes. When the shallots are golden, add sliced up mushrooms and salt lightly with sea salt. Now add half a cup of decent dry white wine. Raise the heat so that the alcohol evaporates. At this point the water should boil so add the penne. the rule is 100 grams per person. At this point add peas. Frozen once will do. Again sprinkle with sea salt. The reason for this is that each ingredient needs the salt to give off it's natural liquids thus adding to the sauce. Remember that the pancetta is salty to begin with so go lightly here. Now chop up some Italian parsley and add some to the peas and mushrooms. Cover and cook for a few minutes. A few minutes before the indicated cooking time for the pasta, drain and reserve some pasta water. Add the penne to the skillet along with some pasta water. Stir well and aerate. Add some more pasta water needed to finish cooking the penne. When al dente, add some half and half and stir. Now shut off the heat and wait about 30 seconds. Always with the heat off add some good parmigiano. Stir well. If the cheese is added while the flame is on, it will stick to the bottom.

Serve with a dash of raw EVO and a sprinkle of raw parsley. The magic is done.


Buon appetito


Friday, January 1, 2021

A little remembrance

 2020 was a terrible year but it had it's moments. This is I on father's day preparing food for my family, We ate outdoors on the front porch and observed all precautions. Fun during this infernal pandemic. Things got tougher as it got cold. We spent Thanksgiving, Christmas and New Year at home alone. We are trying our best to stay safe. I hope you are also being very careful.



Wednesday, December 30, 2020

Stewed cauliflover

This is a wonderful and easy dish. 

Cut up a cauliflower or part of one and steam it lightly. Then take a non stick skillet and coat it with good EVO and two cloves of garlic. A dash of red pepper flakes go well here too. Once the garlic is golden add the florets. Reserve the water. Stir for a minute and add some chopped Italian parsley. Also add sea salt to taste and some black pepper. Add some of the water fron where the florets were steamed. Cover and cook for a few minutes.

Serve with more parsley and a little raw EVO. Toast some nice rustic Italian bread and enjoy.

Buon appetito.



Tuesday, December 29, 2020

Gnocchi al pesto genovese

 Potato gnocchi are wonderful and very filling. They are imported from Italy and are available in any good food store. The authentic recipe was given a few posts ago ( just scroll down). There's an important difference. While a pesto with pasta requires potato and strings beans, here only string beans are added to the pasta water because of the nature of the potato gnocchi. Remember that as soon as the gnocchi come to the surface they are done. You may add a few raw pinoli as decoration; I did not.

Buon appetito



Monday, December 28, 2020

EVO from Oregon, USA

 My dear friend Moe from Oregon sent us this interesting olive oil as a Christmas gift. It is light and delicate and it appears to be excellent when used raw. Thank you Moe. But can I also expect cannoli and arancine from Oregon? But please no Oregon sea salt.



Sunday, December 27, 2020

The versatile broccoli

 The trick is to keep things simple. Here is a simple and delicious pasta dish of broccoli and Italian sausage.

Boil a pot of pasta water and add salt and broccoli florets.

Coat the bottom of a large skillet with good EVO and lightly sauté a shallot cut very fine. Once they get golden add the sausage that has been removed from the casing. Stir it in and break it up with a spoon. Now add half a glass of  good dry wine. You ma want to add some fresh peperoncino or black pepper. Once the alcohol has evaporated ladle in the broccoli; the water is for the pasta that you now add. Use a ladle or two of the pasta water to keep the sauce moist. This will help create the cremina that is so important. Add some finely chopped Italian parsley. Two minutes before the cooking time indicated on the pasta box, transfer it into the skillet. Reserve two cups of pasta water. Stir well and aerate. Add some pasta water. When pasta is al dente, shut off the heat waist about 30 seconds and add some parmigiano.. Stir well and serve. Decorate the dish with more parsley and add some raw EVO. As you can see, I added some fresh red peperoncino for taste and color.

Buon appetito



Have a great week


 

Fall splendor