Last Night's Dinner #119: Orecchiette al Pesto di Piselli e Menta

This orecchiette pasta with pea and mint pesto recipe was a recipe from the cooking class I took in Tuscany. Thanks Guido!


You'll need:
For the pasta:
same recipe used for the Pici

For the pesto:
Again not an exact science when it comes to measuring ingredients... the best I can do is give you a ratio.
- One part pine nuts to 4 parts fresh peas (uncooked). I used about 1/2-1/3 cup of peas. The fresher the better. I found these lovely beans from the Tompkins Square Market. 1 small clove of garlic (or 1/2 of a big clove) peeled. 1/2 handful of mint leaves (I probably used about 10 or 12 leaves). Salt and pepper to taste. Grated pecorino or parmiggiano to taste.
- Olive oil: about 50ml, but again it really depends on how you like your pesto

Step 1. You can use the food processor but I opted for the old fashion way. I like how I can control the bits. Pesto shouldn't be smooth (at least this is what I was told)! Crush garlic, peas, pine nuts, mint and olive oil.

It takes a little longer I guess...

But so worth it... loved the chunky bits of peas!

Step 2. Orecchiette

Using the same recipe for the Pici, take a little piece of the dough and roll it out into a strand the thickness of your middle finger. Using a butter knife, cut a little piece of dough (the size of a mini marshmallow).

Use the knife (serrated side facing up) to spread and roll the dough on a work surface until it curls up.

At this point, you have Cavatelli. Next time, you can make Cavatelli & Sage Pesto w/ Sweet Italian Sausage and Ricotta.

Now invert the pasta with your fingers to make the orecchiettte shape.

Cook in boiling salted water for about 3-4 minutes. (Reserve some of the cooking water before you drain)

Before serving, add a few tbs of pasta water to the pesto to make it creamier. Now mix with the pasta and sprinkle grated cheese on top!

Last Night's Dinner #118: Handrolled Pici with Meat Ragù

Handrolled Pici with Meat Ragù was my favorite dish in Tuscany. Simple, hearty and very easy to make (as long as you have the passion and time).

I allowed the meat sauce to simmer for about 4 hours. One thing I noticed about the meat sauce over there, was that it almost melted in your mouth. The tomato sauce and meat were almost one.

You'll need:

Meat Ragù (serves 2 plus leftovers for one more night)
- about 1 1/2 to 2 pounds of ground meat (best if you can combine pork, beef and veal - I used pork and beef)
- 28 oz can of peeled whole tomatoes (Italian)
- one carrot stick (minced)
- 1 large shallot or 1/2 of an onion finely chopped
- 1 garlic clove, peeled and smashed
- a couple of pinches of dried herbs (fresh if you have them) - I used thyme, parsley, oregano
- 1/4 cup of dry white wine (if you have some)
- salt to taste
- a pinch of sugar (optional)
- a couple of cups of water
- olive oil
* I didn't have celery, but 1/2 stalk minced would be a great addition to the sauce

Handrolled Pici
- 200 grams semolina flour
- about 80 grams of water

The sauce is easy to make, as I said before, all you need is the time. Unfortunately you can't just let it sit for 4 hours - you need to check it every 30 minutes or so to make sure it's not burning and to add water.

Step 1. Heat up some olive oil, enough to cover the bottom of your pan. Cook onions, carrots and garlic for a couple of minutes. Add a pinch of salt. Add herbs and mix. Add meats and try to chop up the meat with your spoon. Add more oil if it starts to look too watery. You want the meat to cook in a bit of oil, not boil in its own juices.


Step 2. Once you notice the liquid/oil evaporating, add the wine and mix. Wait a couple of minutes for the alcohol to evaporate then...

NOTE: It's been tough finding meat that fits into our new "diet". We found some grass-fed beef at Whole Foods and ground pork from a local upstate NY farm (Union Square Market). Liza, let me know if you know of any other sources!


Step 3. Add the tomatoes. I basically crush the tomatoes as I pour the contents of the can into my pot. You can opt to crush them in a big bowl while prepping the other veggies - but why bother with an extra bowl to wash?! Stir. Allow to boil then lower the flame to the lowest possible setting and cover.


Step 4. Check on the sauce every half an hour. You'll notice that it'll start getting thick and will start drying up in the center. Add 1/4 cup to 1/2 water and mix. Cover and allow it to simmer again. Repeat this until the 4 hours is up. You also want to start seasoning it at the half-way mark. Add a little bit of salt at a time, close the lid. Taste after 15 minutes or so. See whether you need more or not.

NOTES: You can choose to season the whole thing at the end. But I like to season a little at time, so the salt has time to settle into the sauce. I find that sometimes the salt gets saltier as it settles, so it's safer if I layer the seasoning.

In the meantime, go on and start making fresh pasta (it's easy, I promise!)


Step 5. You want the meat to be super tender. You'll notice that the meat will start to fall apart (this is a good thing). I like to add a pinch of sugar at the very end. I don't think this is nonna approved, but I can't help it (it's a Filipino thing).

Handrolled Pici


Step 1. Boil a large pot of water.
100 grams of semolina flour is perfect for two people. I like to make mine in two batches because I find it easier to knead a small amount of dough. Another reason why I like to split it into batches is that I usually don't get it perfect the first time - don't worry though, you can still eat the non-perfect batch.

NOTES: The amount of water is not a perfect science but more of a feeling. The more you make your own pasta, the more you'll start to feel what "just right" feels like. You'll start to know if your dough is too dry almost immediately after you start rolling/shaping. If it's too dry, you'll notice a thin crust will start to develop on the outside. I find that you can sort of save it by wetting your hands a little and re-kneading. Your dough is too wet if it sticks to your work surface.

In a bowl, pour 100 gr flour and slowly add water (a touch over 40 gr - and I truly mean a touch, almost like a drip or two more) while you whisk it with a fork. You'll notice clumps forming.


Step 2. Once everything has formed into bits... use your hand and clump it altogether.


Step 3. Knead the dough on a work surface until it's smooth as a baby's bottom!


Step 4. Now for the fun and relaxing part. Rip two-thumbs worth of dough and roll out - thicker than spaghetti size. Don't worry if it's not perfectly even throughout - you're not a Barilla machine.

Repeat with the other half of four/water.

Lay them out on a tea towel and sprinkle some semolina flour so that they don't stick to each other.

Add salt to your large pot of boiling water and carefully transfer the pasta into the pot. Cook for about 8 minutes. Test a piece, depending on the way you like your pasta - you can increase the cooking time.

Using tongs, transfer the pasta straight from the boiling water into the sauce.

Drizzle some of your favorite olive oil on top, add some grated pecorino or parmigiano, pour yourself a nice big glass of wine... and enjoy your fruits of labor!!!

Last Night's Dinner #111: Shrimp and Tomato Cream Sauce Pasta

Here's another 10-minute recipe. I suggest having everything measured and right by your side before you begin cooking - it goes by so quickly and you don't want to overcook the shrimp, so be ready.

You'll need:
1/2 box of cappellini pasta
2 - 3 tbs olive oil
3 cloves of garlic crushed into paste
1/2 teaspoon of dried oregano
1/4 fresh lemon juice
1/2 pound of cleaned and peeled shrimp
14 oz can of diced tomatoes
1/2 cup of sweet red vermouth
3/4 cup of heavy cream
1 tsp or more salt to taste + pepper

Start boiling a large pot of water for your pasta. Don't cook the pasta until you're almost done with the sauce (pasta will take less than 2 minutes too cook).


Step 1. Heat up olive oil and throw in the shrimps, garlic, oregano, pinch of salt and pepper. Turn shrimps after 1 minute and cook other side.


Step 2. Add vermouth and tomatoes and thoroughly mix, making sure you get all the brown bits from the bottom of the pan. The vermouth goes so well with shrimp and the tomatoes. It really brings out the sweetness. Stir and add another pinch or two of salt.


Step 3. Add the cream and bring to a boil. At this point, you don't want to overcook the shrimps so you can fish them out and transfer them to a plate while you wait for the sauce to come to a boil.

In the meantime, add the pasta and salt to the boiling pot. Cook for a little less than 2 minutes then add pasta into sauce and mix.

Once the sauce boils, you can remove it from the heat and add the shrimps back. Stir in lemon juice and taste for seasoning. Add pasta to sauce. You can use some of the pasta water to thin out the sauce if you notice that it's a bit thick or dry.

*adapted from Gourmet

Last Night's Dinner #110: Italian Sausage Special

This is an absolute MUST-TRY!


You'll need: Sweet Italian Sausages (I used 4 fairly big ones) cut in half, 4 Italian frying peppers (Cubanelle) cut into two-inch pieces, fennel bulb cut into two-inch pieces (reserve fawns) and 1 onion cut into two-inch pieces. Salt and olive oil


Drizzle about 1/4 cup olive oil + about a teaspoon of salt


Toss


Preheat broiler. Broil for about 8 to 10 minutes (about 4 inches away from flame) or until veggies are tender. Turn veggies and sausages and broil for another 10 minutes until sausages are cooked through. You should keep your eye on it - you can easily burn the vegetables.


Top with a handful of finely chopped fawns. Perfect with crusty bread drizzled with good olive oil.

*Adapted from Gourmet

Last Night's Dinner #108: Simple Pasta Sauce

You can never go wrong with a simple pasta sauce. The crunchy chunky bits of celery and onions add a nice texture to this sauce and of course bacon makes everything better. This is another dish I saw on Lidia's Italy.



I used torn bits of lasagna sheets again, I'm a wide pasta kind of gal -handkerchief pasta and pappardele are my personal faves.

You'll need:
1 large can of whole San Marzano tomatoes (crush by hand)
2 small onions or 1 large, cut into slices (not too thin)
2 to 3 stalks of celery, cut into 1/4 inch chunky pieces
2 cloves of garlic, finely siced
4 pieces of slab bacon cut into bite-size pieces - don't cut it too small, you want to feel it in your mouth.
salt + pepper
red pepper flkes

Step 1. Start boiling the water for the pasta (I used half of a box).


Step 2. Cook about 4 slices of bacon in about 2 tbs olive oil.
Step 3. Once the bacon is browned, add 2 cloves of garlic and a pinch of red pepper flakes. Mix around for 30 seconds then add onions and around 2 stalks of celery (cut into 1/2 inch pieces).

At this point, you can add more olive oil if it's looking a little dry. Season with salt (even though there's bacon). Cook for about 3 to 5 minutes until the onions and celery look glossy.


Step 4. Add crushed tomatoes (leave juices behind and save for later). Cook for a couple of minutes and taste for seasoning.


Step 5. Once the tomatoes soften a bit, add the remaining juice. In the meantime, start cooking the pasta (should take about 8 minutes or so)


Step 5. Cook sauce for 10 more minutes on low heat. Mix with pasta, top with Parmigiano Reggiano and drizzle with good olive oil.

Last Night's Dinner #106: Torn Lasagna with Squash and Cauliflower Sauce

Those of you who have been reading for a while know that I love Lidia Bastianich, I love how she shows the culture and people behind the dishes she makes. I got this recipe from one of her shows but decided to add a bit of bacon and do away with the capers (I wasn't in the mood for them.)

I love the idea of using leftover lasagna sheets, broken ones that usually get thrown away. In my case, I didn't have any leftover sheets so I just cracked half a box of sheets.



You'll need:
1/2 box torn lasagna sheets
1 cup of cauliflower florets
1 cup of butternut squash, cut into 1 inch cubes
2 slices of thick slab bacon cut into 1/2 inch pieces
1 small onion cut into slices
4 garlic cloves chopped
1 big can of plum tomatoes (about 2 cups), handcrushed
1/4 cup of olive oil
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste

Boil a large pot of water and cook pasta according to instructions.


step 1: Heat up oil and cook bacon until the fat is rendered. Add garlic, crushed pepper flakes and onions. Cook until onions are tender. Keep mixing so the garlic doesn't burn.


Step 2. Add cauliflower and squash. Cook for a couple of minutes. Add more olive oil if it looks dry.


Step 3. Add crushed tomatoes and juice.


Step 4. Cover and cook for about 10 minutes on low heat. Taste to check if it requires more salt and pepper.

Transfer pasta into the sauce and mix thoroughly. Top with freshly grated Parmesan or Pecorino cheese. Drizzle some good olive oil prior to serving.

Last Night's Dinner #103: Fish Soup with Garlic Toast

Here's another recipe I adapted from Gourmet. As you know, I've been in a fish kick this month - hey, at least it's not another Salmon dish!



You'll need:
(serves 2)
1 lb mixed freshwater fish fillets (I used Catfish, Tilapia and Trout)
1/2 cup total of chopped carrots, celery and onions (less than 1/4 cup of each)
2 garlic cloves finely chopped
1/4 cup olive oil
1/8 cup fresh parsley chopped
1/2 cup of dry white wine
14 oz can crushed Italian tomatoes
1 cup of water
salt & pepper

for toasts:
1 baguette
1 garlic clove
olive oil for brusing



1. Pat fish dry, cut into 2 inch pieces and season well with salt and pepper. Set aside. Cook the onion, celery, carrots and garlic with 1/2 teaspoon of salt in a heavy skillet. Cook until tender but not browned (approx 5-8 mins). Then add parsley (be careful, they like to jump around). Cook for a minute then add wine and boil until it reduces by about half (~5 mins).




2. Add crushed tomatoes, water and another teaspoon of salt and bring to a simmer. At this point, you can decide whether or not you prefer a smoother or a chunkier texture. I prefer chunky so I left it alone. If not, you can use a hand blender and smooth it out or use a standard blender. Or you can make sure the tomatoes are finely crushed prior to adding them to the onion, celery, carrot mix.




3. Add fish and reduce heat to a bare simmer and cook fish until just cooked through (about 10 minutes). Garnish with parsley.

Note: This dish is super easy to make but if you don't add enough salt it can really fall flat so please make sure you season well!




In the meantime, preheat the broiler and cut the baguette into 1/2 inch slices. Toast both sides until nice and golden, turning once.

Cut a garlic clove in half and rub on toast.



Then brush with oil.