Farfalle With Salmon In A Very Light Cream Sauce

              Farfalle With Salmon In A Very Light Cream Sauce

Meet the cutest, quickest little pasta dish with salmon, tomatoes, and a touch of cream, tastes great with only a few ingredients in the house! (I used water as my liquid for deglazing and adding a little bit of liquid to form a sauce.) Prep your ingredients and get ready to enjoy an amazing dish! Serves 2 people.

Ingredients:

For 2 people: 

4-6 oz. dried farfalle or penne pasta

2 Tbsp olive oil

Kosher salt 

1/2 red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup of water (to use sparingly) 

6 oz. diced salmon

a squeeze of lemon juice

1/4 cup cream

1/4 cup torn basil

Directions: 

Cook the pasta in salted water. 

While pasta is cooking,  saute the onion over medium heat in the olive oil with a pinch of salt until soft. 

Add tomatoes and a splash of water. Smush ‘em up a bit. 

Add the salmon and a pinch of salt and a little more olive oil, stir: 

Add a little more water when or if the bottom of the pan has browned too much. Scrape up brown part. Cook until salmon has cooked through-about 2-3 minutes. Add a squeeze of lemon. 

Reduce to low. Stir in cream and basil. Add the drained pasta. Add a splash of pasta water. Taste, Add salt!    Two Servings!

Chicken Bow Tie Pasta

Chicken Bow Tie Pasta

Bow Tie Pasta is also called Farfalle which is the Italian word for butterfly.  This quick dish will feed 4 to six.

Ingredients:  

1 package (16 ounces) bow tie pasta
5 tablespoons butter, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 medium yellow summer squash or zucchini, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 garlic cloves, minced
1-1/2 cups fat-free milk
3/4 cup grated Parmesan cheese

Directions:
In a 6-qt. stockpot, cook pasta according to package directions.

In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat.

In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper.

Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

Buttery Porcini Mushroom Pasta

                                         

Buttery Porcini Mushroom Pasta 

Dried mushrooms and smoked paprika 

brings a rich earthiness a hit of flavor.

Ingredients:

20g / 1/4 cup Dried Porcini Mushrooms
25g / 1 tablespoon + 2 teaspoons unsalted butter
2 tbsp olive oil
250g /  chestnut mushrooms, sliced also called cinnamon cap.
2 cloves garlic, finely chopped
3 tbsp double cream
200g / 8oz. fettuccine
20g / 1/4 cup Parmigiano Reggiano, finely grated, plus extra to serve
½ x 20g pack chives, finely chopped
smoked paprikaDirections:Put the porcini into a mug, pour over 150ml boiling water, then set aside for 25 minutes. Drain and reserve the liquid, leaving the sediment behind. Chop the mushrooms and set aside.

Melt the butter with the oil in a large frying pan over a high heat. Once foaming, add the chestnut mushrooms, season and fry for about 10 minutes, flipping occasionally, until golden. Stir in the garlic and soaked porcini, fry for about 3 minutes more, then add 4 tbsp soaking liquid and the cream. Bubble briefly, then remove from the heat.

Meanwhile, cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain.

Tip the pasta into the sauce and toss to coat, then add the parmesan, most of the chives and a little pasta water, if needed, to loosen, so the sauce coats nicely. Serve topped with the remaining chives, some smoked paprika and extra cheese.

Cook’s tip
Soak the mushrooms earlier in the day if you have a busy evening coming up. Just keep in the fridge. until needed.

Walnut Sauce Pasta Sauce from Liguria

                                          

Walnut Sauce Pasta Recipe from Liguria

This walnut sauce pasta is a traditional dish from Liguria in Northwest Italy. Although not as famous as pesto Genovese (basil pesto), walnut sauce is another delicious type of Ligurian pesto. It’s also just as easy to make!  Prep time 20 minutes,  Cook time 15minutes.  Servings 4

Ingredients:
200 g. shelled walnuts. (7 oz.)200 ml milk (1 cup)
2 medium slices almost stale country bread1 garlic clove peeled
25 g pine nuts (1oz)
40-50 g Parmigiano Reggiano (1.5 oz)
grated (Vegetarians should use vegetarian cheese as Parmigiano contains animal rennet.
4-5 tablespoon extra virgin olive oil.
fresh marjoram leaves
salt for pasta and to taste
freshly ground black pepper. to taste
360 g trofie pasta (12oz) or other pasta of your choice.

Directions:

Make the walnut sauce
Put the shelled walnuts in a pan, cover with water, bring to the boil and simmer for 3-4 minutes. Drain and rinse the walnuts, remove the skins by wiping with a cloth and pat the walnuts dry with kitchen paper or a clean tea towel (this step is optional).  The skins are bitter.

Break the bread into pieces, put it in a bowl and cover with the milk. When it is completely wet, drain and squeeze the milk out with your hands. Save the milk.

Put the drained bread in the blender/food processor along with the walnuts and the garlic. Pulse a few times until the walnuts are quite small. Add the Parmigiano cheese, pine nuts and 2 pinches of salt. 

Pulse for about 20 seconds until the sauce becomes a bit smooth.
Continue to pulse while adding olive oil a little at a time and the remaining milk from the bread as needed to obtain a thick creamy sauce. Store in a sealed container in the fridge until ready to use.

Finish and Serve
Put a pot of water on to boil for the pasta. When it boils add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My store-bought fresh trofie needed 9 minutes.  Trofie is a narrow twisted pasta

Before draining the pasta, water down the Ligurian walnut sauce with about ½ ladle of pasta cooking water in a pan large enough to hold the pasta too. Stir until the sauce becomes creamy and the right consistency. Also save a cup of the water to add later just in case your walnut sauce pasta seems dry.

Add the drained pasta to the sauce along with some fresh marjoram leaves, freshly ground black pepper , some pieces of walnuts and a little more grated parmigiano. Mix everything together well and serve immediately.   "The Pasta Project"

Lentil-Mushroom Bolognese

The Best Lentil-Mushroom Bolognese

This vegetarian version is simmered slowly, in layers, allowing the flavors to develop at each level. The result is a hearty, satisfying and deeply flavorful sauce that even the staunchest meat-eaters will love. 

If you have time, make a double batch and freeze the extra for another time.

Ingredients:

1 tbsp (15 mL) olive oil
6 tbsp (90 mL) unsalted butter, divided
1 small onion, diced small, about 1/2 cup (125 mL)
1 medium-large carrot, diced small, about 3/4 cup (175 mL)
2 small celery stalks, diced small, about 3/4 cup (175 mL)
1 pkg (227 g) cremini mushrooms, trimmed, finely diced
1 large clove garlic, minced
1 cup (250 mL) red lentils, picked over, rinsed
3 tbsp (45 mL) tomato paste
3/4 cup (175 mL) milk
1/8 tsp (0.5 mL) freshly grated nutmeg
3/4 cup (175 mL) dry, fruity red wine
1 can (398 mL) diced tomatoes
1 1/2 cups (375 mL) vegetable broth
1/2 to 1 tsp (2 to 5 mL) sugar
Salt and freshly ground pepper to taste
1 1/2 tsp (7 mL) balsamic vinegar
1 lb (455 g) dried rigatoni
Freshly grated Parmigiano-Reggiano for serving
Directions:
Heat olive oil and 3 tbsp (45 mL) butter in a large pot over medium
heat. Add onion. Cook, stirring occasionally, until translucent, about
5 minutes. Add carrot, celery, mushrooms and garlic. Cook, stirring
occasionally, until lightly browned, about 8 to 10 minutes.

Stir in lentils and tomato paste. Cook, stirring often, until darkened
and well combined, 1 to 2 minutes. Stir in milk and nutmeg. When it
starts bubbling, reduce heat to maintain a gentle simmer. Cook,
stirring occasionally, until milk has evaporated, about 5 minutes.

Add wine. Cook, stirring occasionally, until evaporated, about 8
minutes.

Stir in tomatoes and broth. Raise heat to high. When it comes to a
boil, reduce heat to medium- low. Cover and simmer, stirring
occasionally, until vegetables and lentils are very tender, 20 to 25
minutes. Remove lid, stir in 1/2 tsp (2 mL) sugar, and season with
salt and pepper. Simmer, uncovered, for 5 minutes more. Stir in
vinegar. Taste and adjust seasonings. Add remaining 1/2 tsp (2 mL)
sugar, if necessary.

Bring a large pot of salted water to a boil. Cook rigatoni according to
package directions, drain and stir into sauce along with remaining 3
tbsp (45 mL) butter. Serve with Parmesan cheese.  Serves 4 to 6

Cold Pasta Salad

Cold Pasta Salad

Measure with your heart
Angel Hair Pasta
Tomatos, diced
Onion, diced
Fresh Parsley, Oregano, Basil, Garlic chopped
Some prefer Red Wine Vinegar, I prefer a traditional Balsamic
A dash of sugar
Olive Oil
Top with Parmesan, Chicken and I even threw in some mozzarella pearls
Serve Cold
It’s nice to keep the mixture separate from the pasta to store in fridge and serve as needed.

Lemony Fennel and Broccoli Pasta Trofie

         Pasta of Many Choices     Lemony Fennel and Broccoli Trofie

I no longer publish my family on the blog as things were so different 18 years ago when I began as DineWithDonna.  This photo on the left is from a display in Italy of the speciality pasta from the three long aisles of choices in a grocery store.  Trofie begins as a flat noodle and is finished in a twist.  It is designed to hold the sauce accompanying the addition to the pasta.  My daughter makes a Trofie pasta dish with green beans.  Oh Yum!    Serves 4

Ingredients: 

2 tablespoons EVOO

1 large fennel bulb, finely chopped

3 cloves garlic, sliced

1 teaspoon fennel seeds

1/2 teaspoon chili flakes, plus extra to serve

12 ounces Trofie Pasta

1 head broccoli, finely chopped

1 unwaxed lemon, zest and juice

  Pecorino cheese

Directions:

Set a large frying pan or sauté pan over a medium heat and add 1 1/2 tablespoon oil and the fennel.  Add a pinch of salt and gently fry, stirring frequently for 10 minutes until softened with no color.  Add garlic, fennel seeds and chili flakes, cook for another 3 to 5 minutes until fragrant.

Meanwhile bring a pan of water to a boil, (add salt only to boiling water)  and cook the pasta stirring frequently for 12 to 15 minutes until al dente, adding the broccoli the last three minutes.  Using a large mug

scoop out a cup of the pasta cooking water, then drain the pasta.

Add the pasta to the fennel mixture with the lemon zest and juice and a generous "glug" of pasta cooking water, tossing through until you have a glossy sauce.  Grate over the pecorino cheese and drizzle over with the remaining 1/2 tablespoon EVOO.  Top with black pepper and more chili flakes, if liked.

 

Garganelli With Veal Ragu

Garganelli with Veal Ragu

We make this hearty meat sauce with either veal (as here) or duck. Which of the two makes for a better ragu is often the subject of intense family debate. Both preparations pair beautifully with garganelli pasta—its tube shape and deep ridges creating the perfect vehicle for capturing the hearty sauce. If you can’t find dried garganelli, use penne rigate instead.

Ingredients:
3 1/2 - 4 pounds veal shoulder cut in 1 inch chunks

Salt and pepper

1/2 cup EVOO

½ cup diced fennel
½ cup diced carrots
½ cup diced yellow onion
1½ cups dry red wine
2 (28-oz) cans Italian plum (San Marzano) tomatoes
4 cups chicken stock
2–3 teaspoons minced fresh rosemary
2–3 teaspoons minced fresh thyme
1½ pounds dried garganelli or penne rigate pasta
Italian parsley leaves, finely chopped (optional)
Directions:
Preheat an oven to 300°F.

Pat the veal dry with paper towels, then sprinkle all over with salt and pepper. Warm ¼ cup of the olive oil in a Dutch oven or large sauté pan over medium-high heat. Working in batches if needed, add the meat and brown evenly on all sides, turning as needed, about 12 minutes. Transfer to a plate and set aside.

Add the remaining ¼ cup olive oil to the pan, then add the fennel, carrots and onion. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the red wine and cook, stirring to scrape up any caramelized juices from the bottom of the pan. Continue to cook until the liquid is reduced by half. Add the tomatoes, reduce the heat to medium, and cook for 5 minutes. Add the stock, rosemary and thyme. Bring to a boil over high heat, add the veal, then remove from the heat. Cover partially, place in the oven, and roast until very tender, about 4 hours. Using two forks, shred the meat.

Bring a large pot of salted water to a boil over high heat. Add the garganelli and cook according to package directions until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Divide among individual serving bowls. Sprinkle each serving with parsley, if using. Serve with cheese at the table.

• 3½ – 4 lbs boneless veal shoulder, cut into 3-inch chunks
• Salt and freshly ground pepper
• ½ cup extra-virgin olive oil

Black Lentil Sauce With Pasta ~ Vegan

Black Lentil Sauce With Pasta

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.

Ingredients:

2 tablespoons olive oil
1 large onion, diced (2– 2 1/2 cups)
1 1/2 cup carrots, small diced
1 1/2 cups celery diced
4-6 cloves garlic, rough chopped
11/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes- optional
1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian 

    herbs)
1/3 cup tomato paste
Generous splash red wine (optional) 1/4 cup-ish

1 1/4 cup caviar lentils (or other small lentils for quick cooking. 

1 1/2 cups tomatoes. diced with juices or substitute a 14 ounce can of                              

   crushed tomatoes with juices.

3 1/2 cups veggie stock or broth or sub. water with 2 bouillon cubes

3/4 cups ground toasted walnuts, hemp hearts, or ground pecans

2 teaspoons balsamic vinegar 

Glaze

3 tablespoons tomato paste

2 tablespoons water

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

1/2 teaspoon sriracha

1/2 teaspoon onion powder

1/4 teaspoon salt

Directions:

Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.

Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.

Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Bigger lentils will take longer. Uncover.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                               
Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.

Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle!

Notes:
If using hemp seeds- use the shelled soft “hearts”- not the whole seeds (these will be gritty).

Broth: If your veggie broth is bland or your bolognese is bland, you can intensify the depth here by adding a tiny splash of soy sauce, or miso paste mixed with a little water, or a little veggie stock bouillon paste.

Lentils: For fast cooking use small lentils: French Green Lentils or Split Red lentils. Brown lentils will take mush longer to cook.

Storage: This can be made ahead and will keep up to 4 days in the fridge.

Stuffed shells with Ricotta and Spinach.

Spinach and Ricotta Stuffed Shells

 A bit of preparation makes assembling these stuffed pasta shells with ricotta and spinach much easier. 

Let’s get started!  The Tomato Sauce: For this pasta dish, you’ll need about 3 to 3½ cups of tomato or marinara sauce. I usually use half of my quick tomato sauce recipe. If you prefer, feel free to use your favorite store-bought brand.  

 Mise En Place                                                                                   Doing a little bit of prep work facilitates the assembling of these Italian shells. Let’s begin!                                                                         

The Tomato Sauce: For this recipe, you need a tomato or Marinara Sauce. You will need approximately 3-3½ cups. I used half of the amount of my Quick Tomato Sauce recipe. If it is more convenient for you, use your favorite commercial brand. 

Cook the Pasta: Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

Cook the Pasta: 

Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

When ready, remove the giant shells from the pot of boiling water.

Drain and place upside down on a clean tea towel to remove the excess water. Set   aside

The Meat Mixture: 

While waiting for the pasta to cook, sauté the chopped onion in 2 tablespoons of olive oil over medium heat until beginning to soften (3-4 minutes).

Add 2-3 cloves of chopped garlic, a few pinches of red pepper flakes, salt, and pepper to taste, and sauté for an additional 2-3 minutes
stirring frequently.

Add the lean minced meat. Saute and break up the meat with a wooden spoon. Cook until cooked through about 5-7 minutes. Taste and adjust seasonings.

Turn the heat to medium-high. De-glaze pan with 2 tablespoons of white wine.

Drain the fat and set aside the meat to cool down.                

                               The Cheese Mixture

In a large bowl combine 2 cups fresh ricotta, 2 eggs, ½ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese, 1½ cups freshly grated mozzarella and 2 tablespoons freshly chopped Italian flat-leaf parsley.  1 12oz bag spinach excess moisture removed.

The cheese filling is done.  It’s now time to combine all the ingredients 
together.

How To Assemble

Preheat the oven to 400°F (200°C). Place the oven grate in the center.

Using two spoons or a pastry bag with the bottom cut off, fill each of the 24-26 cavities with about 2-3 tablespoons of the meat and cheese filling. As you can see, they are completely filled up.

Place about ½-1 cup of tomato sauce at the base of a 13 x 9″ baking dish. Tilt the dish so that the sauce coats the bottom evenly.

Place the cheese and meat-filled pasta shells facing up in the prepared dish.

Top with the remaining tomato sauce, reserving at least 1 cup. 

Place a piece of parchment paper over the top. Then, cover tightly with a piece of aluminum foil.

Bake for 20-30 minutes until cooked through and bubbling.

Uncover both the aluminum wrap and the parchment paper and bake for another 3-5 minutes.

Remove the baked dish from the oven.

Garnish with reserved tomato sauce (heated), chopped fresh Italian parsley and extra grated cheese.

Serve immediately and enjoy!  Serves 6 to 8.

Rice Pilaf With Butter-Toasted Vermicelli

 

Rice Pilaf with Butter-Toasted Vermicelli

After reading through this recipe, you may be asking yourself, “Isn’t this just Rice-A-Roni?” Well … yes and no. The San Francisco treat is actually an adapted version of this Armenian-style pilaf.   This version adds toasted garlic and a healthy dose of herbs for an extra boost of flavor.
Ingredients:
3 tbsp (45 mL) unsalted butter
1/4 lb (115 g) wheat vermicelli, broken into 1-inch (2.5-cm) pieces, about 1 cup (250 mL) (see TIP below)
4 small garlic cloves, thinly sliced
1 1/2 cups (375 mL) basmati rice
3 cups (750 mL) no-salt-added chicken broth, preferably homemade
1 tsp (5 mL) fine sea salt
Freshly ground black pepper
3/4 cup (175 mL) finely chopped mixed herbs, such as parsley, cilantro and dill, plus more leaves to garnish. 

Directions:
Melt butter in a medium pot over medium- high heat. Add vermicelli. Cook, stirring occasionally, until noodles just start to brown, about 3 minutes. 

Add garlic and cook, stirring, until noodles are deep golden-brown, about 4 minutes more. Stir in rice until evenly coated then add chicken stock and salt. Season with pepper.

When it comes to a simmer, cover and reduce heat to low. Cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in herbs. Transfer to a large bowl and garnish with herb leaves. Serves 6 to 8

TIP Wheat vermicelli can be hard to find, but luckily there are several substitutes. Capellini spezzati and German soup noodles will work and are already the perfect size, so they don’t need to be broken into small pieces. You could also break up angel-hair or capellini pasta.

Creamy Chicken Alfredo Lasagna Roll-Ups

Creamy Chicken Alfredo Lasagna Roll-Ups

Ingredients

2 cups Alfredo sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 lasagna noodles
2 cups cooked chicken, shredded or diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.

In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.

Spread a thin layer of Alfredo sauce onto each lasagna noodle.
Spoon a generous amount of the chicken mixture onto each noodle and spread it evenly.

Carefully roll up each noodle and place them seam-side down in the prepared baking dish.

Pour the remaining Alfredo sauce over the rolled noodles, making sure they are all evenly covered.

Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.

Garnish with additional chopped parsley if desired before serving

Homemade Stuffed Shells

Homemade Stuffed Shells

An easy but quick make ahead dish for dinner or company

Ingredients:
½ pound jumbo pasta shells
2 tablespoon olive oil
1 onion – finely chopped
salt and pepper (to taste)
3 cloves garlic – minced
1 pound ground beef
2 tablespoon italian herbs
2 cups spaghetti sauce
2 cups ricotta – or cottage cheese
1 cup mozzarella – shredded plus more for topping
½ cup parmesan cheese – grated plus more for topping
1 egg beaten

Directions:

Preheat oven to 350 degrees.

Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tablespoon olive oil to the water, and stirred them gently often.)

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes. Add the garlic and cook for another minute or two.

Add the beef and cook until browned, breaking it up as it cooks. When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.
In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.

Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.

Bake for about 25 – 30 minutes, or until heated through.

Fresh Corn Carbonara 5*****

Fresh Corn Carbonara

A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."  This is a 5***** dish!
Ingredients:
12 ounces spaghetti or linguine
Kosher salt
6 slices thick-cut bacon (about 6 ounces), cut into 1/4" strips
4 ears of corn, kernels cut off (about 3 cups), cobs reserved
1/2 cup heavy cream
Freshly ground black pepper
1/2 cup grated Parmesan (about 2 ounces), plus more to serve
1/2 cup fresh basil leaves, coarsely chopped, divided

Directions
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). 

Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides.   Freeze the cobs for later use for adding flavor broth or stock 

Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.

Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.

Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.    Serves 4

Lobster Pasta With Cream Sauce

Lobster Pasta With Cream Sauce

Ingredients:
8 oz. Tagliolini or other long pasta
2 medium lobster tails

1/2 cup heavy ream
1 shallot
2 cloves garlic
1/4 cup dry white wine
1/2 cup cherry tomatoes sliced lengthwise
2 sprigs tarragon
1 teaspoon lemon zest
S&P to taste

Directions:

Begin by breaking down the lobster.  If you are breaking down a whole live lobster, begin by taking a sharp knife and cutting down-hand-on the line at the top of the head.  This kills the lobster immediately and prevents any further suffering.  From there, twist off the tail, then the claws and proceed to remove the shell using a pair of scissors.  Alternatively, after killing the lobster, boil it whole until it is cooked through.

If using lobster tails from the grocery store or fish market, just take kitchen shears and cut down the middle of the shell from the top to the end of the tail.  Do this to the top and bottom sides of the lobster tail.  Then gently pull the lobster tail meat out.  Give the meat a rough chop.

Mince the garlic and shallot, along with the fresh tarragon.  Zest the lemonade slice the cherry tomatoes in half lengthwise.

Bring a pot of water to a boil and cook pasta according to the package directions until al dente.  Drain and reserve a cup of pasta water just in case.

In a large skillet over medium heat, add about 2 tablespoons of olive oil and the minced shallots.  Sweat until translucent., then add the minced garlic.  Once softened, add the cherry tomatoes and toss until they blister.  Then add the white wine (off the flame but while the pan is still hot) and use a wooden spoon to scrape any bits from the pan.

Add in the uncooked lobster meat, the minced tarragon, and the heavy cream.  Sauté the lobster meat until cooked through.

If you are using boxed pasta rather than fresh, reduce the amount of cream by half, adding more as needed.

Add butter and emulsify, along with lemon zest.  Simmer on low.

Add the cooked pasta the sauce and toss to combine.  Season with salt and pepper and, if necessary, add more pasta water or cream until the sauce is the consistency you like.

Garnish with more lemon zest or lemon juice, fresh chopped chives, and red pepper flakes.  Parmesan cheese is optional on top.

TIP:  I learned while dining in Italy, fish or seafood pasta never is topped with Parmesan.  Your choice!

 

Mint-Pistachio Pesto Pasta With Lamb Meatballs

Mint-Pistachio Pesto Pasta with Lamb Meatballs

Pesto pasta gets a spring makeover with mint, parsley, green onions and pistachios. It coats al dente rigatoni and juicy lamb meatballs, sweet sugar snap peas and sharp Pecorino Romano cheese. It’s weeknight-easy, yet impressive enough for a dinner party.

Ingredients:

Meatballs

1 lb (455 g) ground lamb

2 cloves garlic, minced

1/2 cup (125 mL) finely chopped parsley

1/4 cup (60 mL) grated Pecorino Romano

1/2 tsp (2 mL) salt

Canola oil for greasing pan

Pesto

2 cups (500 mL) packed fresh mint leaves

1 cup (250 mL) roughly chopped parsley

1 cup (250 mL) roughly chopped green onion

1/2 cup (125 mL) roasted pistachios

3/4 cup (175 mL) extra virgin olive oil

Salt to taste

1 lb (455 g) Italian dried rigatoni or similar tubular-shaped pasta

1 cup (250 mL) sliced sugar snap peas

3/4 cup (175 mL) grated Pecorino Romano

Directions:

For the meatballs, preheat the oven to 425°F (218°C).

In a medium bowl, mix lamb, garlic, parsley, Pecorino Romano and salt until combined. Form heaping 1-tbsp (20-mL) portions into balls. Place on oiled baking sheet. Bake until cooked through, about 15 minutes, shaking pan halfway through to turn meatballs. Remove from the oven and set aside.

To make pesto, bring a medium pot of salted water to a boil. Add mint, parsley and green onions. Cook, stirring occasionally, until bright green, about 90 seconds. Drain and transfer to a bowl of ice water. Cool, drain again and pat dry with a clean kitchen towel.

Add blanched herbs, pistachios, olive oil and salt to a blender. Blend until a smooth, even pesto forms, about 2 minutes. Set aside.

In a large pot of lightly salted water, cook pasta according to instructions on package. Reserve 1 cup (250 mL) pasta water then strain pasta in colander.

In another large pot, heat pesto and 1/4 cup (60 mL) pasta water over medium heat. Stir to combine then add pasta and meatballs. Stir to coat in pesto and heat through. If it seems dry, add more pasta water as needed.

Transfer pasta to a serving platter. Garnish with sliced sugar snap peas and Pecorino Romano.   Serves 4 to 6

A Very SPECIAL Mac 'n Cheese

Our Favorite Dish of Mac'n Cheese.  

When our family gets together, we look forward to grandson Philip treating us to his speciality. When I requested his recipe for publication, he sent as I have it posted. You will love it.  I am posting his reply and recipe.

Hey Grandma, I don’t really have a set recipe, I adjust it as I go/see fit but below is the general idea.  

Don't you just love it?  I do!

Ingredients:
1 box of pasta (any shape)
6 tablespoons butter
1/4 cup flour
8oz half/half
24oz 2% milk
8oz White Cheddar
8oz Cheddar Sharp Cheddar
6oz Gruyère
4oz Mozzarella
Salt, pepper, onion powder, garlic powder to taste
2 teaspoons of ground yellow mustard powder
1 teaspoon of Cayenne pepper

Save about 1/4 of the shredded cheese to top the Mac n Cheese for a crispy crust. Breadcrumbs optional

Directions:

Cook the pasta to the point of 3/4 doneness.  Drain pasta and return to pan, add butter to melt.

Make a roux with 1/4 cup flour and adding milk stirring as you add to prevent lumps.  Add cheese and spices to create the sauce stirring well over low flame to prevent burning.

Combine pasta and sauce.  Pour into in a baking dish which you have buttered bottom and sides.  Sprinkle reserved cheese on top.  Top with bread crumbs if using.

Bucatini With Sardines

Bucatini With Sardines And Caramelized Fennel

This is sort of a simplified version of pasta con le sarde, a Sicilian dish that blends fennel and sardines with a flurry of other pantry ingredients, spinning any old tin of sardines into a pasta that would be worth traveling for. Some versions include pine nuts, capers and currants. I personally like the sweetness of yellow raisins, and if you chop them before adding, their subtle sweetness will be distributed throughout the dish. I also like to double down on the flavors and textures of fennel, mincing some to cook with the onions and garlic, caramelizing a few wedges and topping the whole thing with fennel seed-flavored breadcrumbs and plenty of lacy green fronds.                 Ingredients:

Kosher salt
3 tablespoons olive oil, divided
2 anchovy fillets, minced
¼ cup panko
¼ teaspoon fennel seeds
1 large fennel bulb, root end trimmed,
fronds trimmed and reserved
1 small yellow onion, chopped
4 cloves garlic
¼ cup yellow raisins, coarsely chopped
¼ cup white wine
1 pound bucatini
2 (3−4 ounce) cans sardines in olive oil, drained

INSTRUCTIONS

 

Fill a large pot with water, add a big pinch of salt and bring to a boil.
In a large skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the anchovies and stir until they begin to break down and dissolve into the oil. Stir in the panko and fennel seeds. Cook, stirring, for about 4 minutes, until the breadcrumbs turn light brown.

Remove from the heat, and use a spatula or slotted spoon to transfer the breadcrumb mixture to a small bowl. Set aside.

Wash a big handful of the fennel fronds and wrap gently in a dish towel to dry. Coarsely chop and set aside.

Remove the outer 3 or 4 layers of the fennel bulb and mince. You should be left with a small bulb—about ½ the weight of the original. Cut into 8 wedges.

Return the skillet to medium-low heat and add 1 tablespoon of the olive oil. Place the fennel wedges gently in the pan, sprinkle with a pinch of salt and cook for 5 minutes, or until they’re golden brown on the bottom. Use tongs to flip and cook for 5 minutes on the other side. Transfer to a small plate.

Add the remaining 1 tablespoon of olive oil to the skillet, still over medium-low heat, and add the minced fennel, onion, garlic and raisins.
Cook, stirring, for about 4 minutes, until the onion and fennel have softened and the garlic has become fragrant. Add the white wine and cook for 2 minutes more. Remove from the heat.

Cook the bucatini in the boiling water according to the instructions on the package until al dente (usually 1 minute less than the recommended time). Drain, reserving ¼ cup of the cooking water.

Return the skillet to medium-high heat and add the pasta and the reserved cooking water. Cook, using tongs to toss the pasta with the aromatics, until the water evaporates and the pasta is perfectly done. Break the sardines apart with your fingers and add them to the skillet. Toss them with the pasta until just heated through and remove the skillet from the heat.

Toss half the fennel fronds and half the breadcrumbs into the pasta and divide among 4 plates. Top with the caramelized fennel wedges, the remaining fennel fronds and breadcrumbs.   Serves 4.