Tagged with pasta

Simple Lemony Linguine

Ingredients 500 g dried linguine 3 lemons (zest and juice) 6 tbsp. extra virgin olive oil 100 g. parmesan cheese, grated salt and freshly ground black pepper Preparation Cook the linguine according to the instructions on the packet – in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the … Continue reading

Pastitsio

Ingredients 1 lb. thick macaroni 7 tbsp olive oil 2 vegetable stock cubes (optional) 1 lg. onion, finely chopped 1 lg. clove garlic 2 lb. minced meat (half pork and half beef, or lamb, etc.) 2 tsps dried mint, rubbed 1 tsp oregano Freshly ground pepper 1 cup pureed tomatoes 1 tsp tomato paste 1 … Continue reading

Swiss Chard Pesto with Almonds

Ingredients Kosher salt 3 bunches Swiss chard, stems removed 3/4 cup toasted almonds 3/4 cup grated aged Pecorino Romano cheese Pinch nutmeg Pinch ground cloves 2 lemons, zested and juiced 1 clove garlic, grated on a rasp grater About 3/4 cup extra-virgin olive oil Freshly ground black pepper Preparation Bring a large pot of water … Continue reading

Sugar Snap Pea Pesto

Ingredients 4 cups sugar snap peas 1 large onion, sliced 1 tablespoon butter 1 cup parmeggiano reggiano (parmesan) cheese 1 clove garlic 1 pound penne rigate 1 cup olive oil 1/2 cup pignoli nuts 1 pinch crushed red pepper flakes 1 tablespoon fresh spearmint Salt and pepper, to taste Preparation Prep the sugar snap peas, … Continue reading

Cacio e pepe

Ingredients Salt 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish 1 cup finely grated Parmigiano-Reggiano 1 tablespoon ground black pepper, plus more for finishing the dish ¾ pound tonnarelli or other long pasta like linguine or spaghetti Good olive oil Preparation Put a pot of salted water on to boil. … Continue reading

Orecchiette al Cavolfiore

Ingredients 1 medium cauliflower 1 clove garlic 1 chili (red?) 2 tbsp olive oil 500g (just over 1 lb) orecchiette pasta 3 anchovy fillets, roughly chopped salt parmesan, for serving, grated Preparation Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes, drain. Peel the garlic and deseed and chop the … Continue reading

Whole-Wheat Spaghetti with Italian Sausage and Fennel

Ingredients ¼ c. olive oil 6 garlic cloves, pressed ½ tsp. red pepper flakes (JP: reduce to make less spicy) Salt 8 oz. sweet Italian sausage 1 fennel bulb, halved, cored, and sliced thin ½ c. pine nuts, toasted and coarsely chopped ½ c. coarsely chopped fresh basil leaves 2 tbsp. lemon juice 1 lb. whole-wheat spaghetti 1 oz. grated parmesan (~½ c.) Preparation … Continue reading

Rigatoni alla Genovese

Ingredients 2.2 lb (1 kg) yellow onions, finely chopped 3/4 lb. ground beef or pork 2 tbsp. garlic 1/2 lb. rigatoni 3/4 c. shaved parmesan cheese, plus more for serving salt and pepper 1/4 c. cream 1/4-1/2 c. dry white wine olive oil Preparation Liberally coat the bottom of a heavy bottom sauce pot with … Continue reading

Fiery Cold Szechuan Noodles

Ingredients For the chili paste/oil: 2 tsp of red Szechuan peppercorn 1 tsp of green Szechuan peppercorn 3 + 2 tbsp of chili flakes (divided) 4 cloves of garlic, finely minced 1 small piece of scallion 2 star anise 1 dry bay leaf 1/2 tsp of ground cumin 1/2 tsp of ground coriander 1/8 tsp of curry powder … Continue reading

Ragu alla Bolognese

Ingredients 1 ½ lb beef (oxtail, short rib, shank—something with fat, flavor, and preferably some marrow and gelatin), in one or two large pieces Salt to taste 1 Tbsp olive oil 2 medium carrots, peeled and minced 2 ribs celery, minced 1 medium onion, minced 1 lb ground pork (preferably from the shoulder) ½ cup … Continue reading