Pastas (A-M)

Artichoke Chicken Linguini

Ingredients:
2 jars Del Destino Spanish artichoke hearts
1/4 cup extra virgin olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 red onions, sliced
4 cloves garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon rosemary
1/2 cup chicken broth
1 pound linguini, cooked and drained

Directions:
Brown chicken pieces in large skillet with 2 tablespoons extra virgin olive oil, then remove from pan and set aside. Add remaining 2 tablespoons extra virgin olive oil and sauté onions
until tender. Add artichoke hearts to skillet with garlic, basil, and rosemary, and cook for about 2 minutes. Stir in browned chicken, drizzle with chicken broth, and heat thoroughly. Add salt and pepper to taste. Serve over hot linguini prepared according to package directions..

Serves 4.

Barolo Pasta with Red Onion, Red Pepper, and Chili

Ingredients:
7ounces fresh Barolo tagliatelle
2 tablespoons olive oil
½ red onion, chopped
1 garlic clove, chopped
½ red chili, seeds removed and chopped
¼ red Romero pepper, chopped
1 tablespoon flat leaf parsley, chopped
1 tablespoon fresh basil leaves, torn

Directions:
Cook pasta in boiling salted water according to package directions. Drain, and keep warm. Heat oil in nonstick skillet and sauté onion until soft but not colored. Add chopped garlic and chili and cook for one minute. Add red pepper and sauté for 4 to 5 minutes until tender. Stir sauce and fresh herbs through the pasta. Pile into a pasta bowl to serve.

Black Sepia Linguine with Tomatoes and Squid

Ingredients:
· 250 g. Black sepia linguine
· 250 g squid
· 4 red tomatoes
· A garlic clove
· Half a glass of white wine
· An aromatic blend of parsley and basil
· Salt and chili to taste
· 3 spoonfuls of extra virgin olive oil

Directions:
· Clean and wash the squid, and cut into strips. Gently fry with the garlic and a little oil, as soon as it begins to brown remove from the heat and add the squid, then add the white wine and allow to evaporate over a high heat: then add a ladleful of water and cover and continue to cook for 7-8 minutes. Season and add the chili to taste.
· Wash the tomatoes and dice them removing the seeds
· Cook the pasta in a saucepan of water, when cooked drain and place in the pan used to cook the squid, stir slowly and then add the tomatoes, the blended herbs, and oil and serve immediately.

Serves Four

Cacao Pasta with Walnut Cream Sauce

Ingredients:
8 ounces Cacao Pasta 3 tablespoons walnuts 1/4 garlic clove 3.5 ounces mascarpone 3 tablespoons milk 1 tablespoon grated Parmesan cheese 1 tablespoon pine nuts 1 tablespoon minced parsley

Directions:
Blend together walnuts and garlic, then add and mix mascarpone, milk, and Parmesan cheese. Heat, but do not boil. Cook Pasta with Cacao according to package directions in boiling salted water, drain, and cover with sauce. Sprinkle pine nuts and minced parsley on top.

Cavatelli Tartufo

Ingredients:

20 ounces cavatelli pasta
Porcini mushrooms, chopped
2 ouces butter
4 ounces Boschetto al Tartufo, thinly shaved
salt and pepper to taste

Directions:
Melt butter in a skillet, and add chopped Porcini mushrooms. Season with salt and pepper and cook for a few minutes. Prepare cavatelli according to package directions. Drain cavatelli, and mix with mushrooms. Immediately add shaved Boschetto al Tartufo and toss. Allow 2 to 3 minutes before serving.

Serves 4.

Cavatelli with Arugula and Ricotta Salata

Ingredients:
5 tablespoons extra virgin olive oil
3/4 cup chopped imported black olives
1 tablespoon fresh lemon juice; more to taste
3 large garlic cloves, finely chopped
4 1/2 teaspoons fresh thyme
freshly ground black pepper to taste
1/4 teaspoon cayenne; more to taste
1 pound cavatelli (or other pasta in swirls or twists)
1 large bunch arugula (about 8 ounces), rinsed, dried well, and coarsely chopped
1 cup (about 7 ounces) grated ricotta salata

Directions:
In a small bowl, whisk together olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne. Set aside.
Bring a large pot of well salted water to boil, and cook the cavatelli according to package directions until al dente. Drain well and return to pot. Add arugula and olive oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 minutes.
Sprinkle with ricotta salata just before serving.

Serves 4.

Cavatelli with Beans

Ingredients:
2 tablespoon extra virgin olive oil
½ onion
1/2 carrot
1/2 stick celery
2 tomatoes, peeled
2 15-ounce cans Cannellini beans
salt to taste
cavatelli pasta

Directions:
Soften onion, celery, and carrot in skillet with oil (do not chop vegetables). Add tomatoes. Cook for 1 to 2 minutes. Add beans, and salt to taste. Cook for another 5 to 6 minutes. Prepare pasta according to package directions. Drain pasta, add to beans, and mix for a few minutes. Remove from heat and add olive oil.

Chili-Flavored Penne with Eggplant and Basil

Ingredients:
9 ounces chili-flavored penne
1 eggplant
2 salted anchovies
1 spoonful salted capers
3 ounces toned black olives
yellow pepper (2 slices)
1 garlic clove
parsley, basil, and chives, chopped and blended
salt and pepper to taste
3 tablespoons of extra virgin olive oil

Directions:
Remove salt from anchovies under running water; bone anchovies and place fillets in a little water and vinegar. Also remove salt from capers. Peel garlic and place in blender with capers, anchovy fillets, and oil; blend.. Wash and dice eggplant, yellow pepper, and olives; place together in nonstick skillet and sauté a few minutes; season to taste. Cook pasta in salted water according to directions; drain and place in a large bowl with a couple of spoonfuls of pasta cooking water. Add the anchovy and basil sauce and serve.

Corn Pasta with Pumpkin

Ingredients:
9ounces Morelli Pasta with Corn
11 ounces pumpkin flesh, diced
3 tablespoons unsalted butter, plus an extra knob (2 to 3 tablespoons)
70g grated Parmesan cheese
generous grating of nutmeg
salt

Directions:
Heat the butter, add the pumpkin, season with salt, cover and cook on very low, stirring now and again with a wooden spoon. In a large pot, bring salted water to a boil, and add corn pasta. Drain when al dente (approximately [add minutes here]). Turn pasta into soup tureen, add knob of butter immediately, mix in pumpkin, aromatize with nutmeg, and finish off with Parmesan cheese. Mix again and serve immediately.

Creamy Smoked Salmon Pasta

Ingredients:
6 tablespoons Le Gall Butter from Brittany
1/2 onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons garlic powder
2 cups skim milk
1/2 cup grated Locatelli Pecorino Romano Cheese
1 cup frozen green peas, thawed and drained
1/2 cup canned mushrooms, drained
10 ounces sliced smoked salmon, chopped
1 (16 ounces) package Del Destino Pasta (penne rigate)

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in a large skillet over medium heat. Sauté onion in butter until tender.
Stir flour and garlic powder into butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until sauce is smooth. Stir in peas and mushrooms, and cook over low heat for 4 minutes. Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

Cremini Mushrooms and Bow Tie Pasta with Abondance Cheese

Ingredients:
16 ounces small bow tie pasta
½ pound small cremini mushrooms
1 garlic clove, minced
1 large shallot, minced
¼ cup white wine
2 tablespoons Italian parsley, chopped
1 tablespoon basil, chopped
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
½ cup Abondance cheese, grated
salt and pepper to taste

Directions:
Clean mushrooms using a mushroom brush. Leave mushrooms whole if very small, or quarter them if large. In a large sauté pan, heat butter and oil. Sauté mushrooms, flipping only once to achieve a golden color. Add shallots and garlic and cook briefly without browning. Deglaze with white wine, remove from heat, and keep warm.

In a large pot, cook pasta according to directions. Drain. Add sautéd mushrooms, shallots, and garlic. Toss lightly. Add chopped parsley, basil, salt, and pepper to taste. Sprinkle grated cheese on top, lightly toss, and serve warm.

Serves 8.

(Recipe by Vivien Basom, French Culinary Institute Student)

Escargots and Fettuccini Pasta

Ingredients:
A quick study in the versatility of fine escargots, this dish allows the snails to steal the spotlight. Tossed with your favorite vegetables, olive oil, and herbs, the addition of coarse bread crumbs to coat the pasta offers a delightful contrast of textures.

24 wild Burgundy snails
4 to 6 large garlic cloves, finely chopped
fettuccini pasta, cooked al dente
fresh seasonal vegetables, cut into appropriate sizes, and cooked al dente (spring vegetables: asparagus, morel mushrooms, baby squash, fennel; winter vegetables: parsnip, celery root, turnips, squash, cepe mushrooms)
1 teaspoon chives, chopped
2 teaspoons fresh basil, chopped
pinch of fresh thyme
1/3 cup bread crumbs (coarse, Japanese Panko if available)
3 tablespoons butter
olive oil
pine nuts

Directions:
Cook pasta al dente according to package directions; drain in colander and rinse with cold water; continue to drain, then toss with olive oil and set aside. Melt 1 tablespoon butter in sauté pan over medium-low heat with 1 tablespoon olive oil; add garlic and pine nuts (add mushrooms at this time, if desired), and cook until garlic browns. Add remaining butter and oil, and increase to medium heat; add pasta and toss with breadcrumbs, cooking until lightly browned; add snails and vegetables, and cook until warmed through. Season to taste; add herbs and toss.

Serves 4.

Festival of Crab on Angel Hair Pasta

Ingredients:
2 cans Miller’s Select Jumbo Lump Crab Meat
2 tablespoons olive oil
1 tablespoon butter
8 ounces fresh Porcini or other mushrooms, sliced
1/4 cup each, chopped: red and green pepper, onion,
and parsley
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 small jalapeño pepper, finely diced
1/4 cup cream or chicken broth
8 ounces angel hair pasta

Directions:
In skillet, sauté mushrooms, peppers, parsley, garlic, and onions in melted butter and olive oil; stir in herbs, jalapeño, and cream or broth. Gently add crab meat and warm slightly. Serve over cooked pasta with freshly grated Parmesan cheese.

Fettuccine Alfredo

Ingredients:
8 tablespoons unsalted butter
1/2 pint (1 cup) heavy cream
1 pound fresh fettuccine
1 cup freshly grated Parmigiano Reggiano
ground pepper and nutmeg to taste

Directions:
Fill large pot with water. As water for pasta begins to boil, melt butter in a large sauté pan over low heat. Add cream to butter and let warm. At the same time, salt the pasta water and cook fresh pasta until al dente. (specify cooking time; I think it’s 2 to 3 minutes for fresh linguine) Drain pasta, and mix thoroughly with butter and cream, keeping the sauté pan over low heat. Add Parmigiano Reggiano, and toss until sauce thickens slightly. Season with ground pepper and nutmeg to taste. Remove from heat, and serve immediately with additional grated Parmigiano Reggiano at the table.

Serves 4 to 6.

Fettucine Gorgonzola

Ingredients:

1 package fettuccine or medium egg noodles (about 8 oz.)
2/3 cup Gorgonzola cheese
1/4 cup unsalted butter
1/4 cup heavy cream
freshly ground pepper


Directions:
To prepare sauce, melt butter and Gorgonzola cheese in saucepan over low heat until smooth and creamy. Slowly add cream and simmer for a few minutes.

Cook pasta in plenty of rapidly boiling salted water (5 to 6 quarts) stirring gently to separate strands. Do not overcook. (Pasta should be tender but firm with no hard core.) Drain pasta, and keep about 1/4 cup of the hot cooking water and pour this back on to the pasta to keep it moist and smooth. Add steaming hot pasta to cheese sauce and stir well with wooden spoon. Add freshly ground pepper and serve immediately. (If sauce becomes too thick, add 2 to 3 tablespoons milk.)

Serves 4.

Fiscalini Golden Cheese Ravioli

Ingredients:
1 package wonton wrappers
1 pound Fiscalini San Joaquin Gold
1 pound ricotta cheese
½ pound cream cheese
1 egg
3 cloves garlic, crushed
1 bunch Italian parsley, finely chopped
1 bunch fresh basil, finely chopped
2 beaten egg whites
salt and pepper to taste

Directions:
Bing a large pot of water to boil. Mix all ingredients except wonton wrappers and egg whites, and set in refrigerator to chill for an hour or more. Lightly flour a large board, and separate and arrange some wonton skins on it. Spoon 1 tablespoon of chilled mixture onto center of each skin. Brush beaten egg whites around filling and out to the edge of dough of each skin. Place a second skin on top of first skin, center it so both skins match, and gently push out any air. Push the two edges together with light finger pressure; if any filling leaks out, there is too much filling. Use a fork (flat edge) to further press and work the skins together to form a seal, but be careful not to puncture the pouch. Place completed ravioli in boiling water for 3 to 4 minutes, and serve with red, white, or pesto sauce.

Serves 4.

Fiscalini’s Three-Cheese “Grown-up” Macaroni

Ingredients:
1 stick unsalted butter
1 cup panko (Asian) breadcrumbs
1/3 cup all-purpose flour
3 cups milk
3 cups heavy cream
1¼ pounds coarsely grated Fiscalini Bandage Wrapped Cheddar Cheese
½ pound coarsely grated Fiscalini San Joaquin Gold Cheese
½ pound coarsely grated Fiscalini Annunciata Parmesan cheese
¼ teaspoon cayenne pepper
salt and freshly ground pepper to taste
1 pound elbow macaroni, cooked al dente (add a bit of olive oil to the cooking water, to prevent sticking)

Directions:
Preheat oven to 350°F . Lightly coat or spray inside of a 3-quart casserole baking dish with olive oil. Set aside.

Melt ¼ stick butter in large saucepan. Add breadcrumbs and stir until thoroughly coated. Transfer breadcrumbs to bowl. Wipe out saucepan with paper towel, being careful not to burn fingers. Place back on low heat and melt remaining butter until it begins to bubble. Whisk in flour, stirring for about three minutes. In another saucepan, scald milk and cream; slowly pour into flour mixture, whisking until well blended. Continue whisking until sauce is smooth and begins to thicken (8 to 10 minutes). Remove from heat.

Mix three cheeses together with salt and cayenne and black peppers. Add about ¾ of cheese mixture to sauce, stirring until cheese is melted. Add cooled macaroni to sauce. (Taste to check if seasoning is correct.) Pour into prepared casserole; top with remaining cheese and breadcrumbs. Bake 30 minutes or until bubbling. (If top doesn’t turn golden brown, place under broiler and watch carefully to finish the crust.) Let casserole sit about 10 minutes before serving.

Serves 10 to 12.

Fresh Truffled Fettuccini

Ingredients:
8 ounces fresh fettuccini
3 ounces softened Crane’s Creamery Truffle Butter

Directions:
Cook fettuccini in salted boiling water about 2 minutes or until al dente. Drain, reserving 1/4 cup of cooking liquid. Return to pan, toss with softened Crane’s Creamery Truffle Butter.

Gnocchi with Creamy Tomato-Porcini Sauce

Ingredients:

3/4 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
1/3 cup whipping cream
1 1/4 cups marinara sauce
1 pound fresh potato gnocchi or 8 ounces dried gnocchi pasta
1/2 cup Parmigiano Reggiano cheese, freshly grated salt and pepper to taste

Directions:
Place porcini in medium bowl. Pour 1 cup boiling water over porcini, and let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid.
Finely chop porcini.

Melt butter in heavy medium saucepan over medium-high heat.Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl.

Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper.
Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain and add gnocchi to sauce and toss to coat. Divide among 4 plates, and serve, passing Parmigiano Reggiano separately.

Serves 4.

Gnocchi with Pumpkin and Truffle Cream

Ingredients:
600g fresh potato gnocchi
container (190g) TartufLanghe Pumpkin and Truffle Cream Parmigiano Reggiano cheese, freshly grated


Directions:
Bring 2 to 3 quarts salted water to boil. At the same time, warm TartufLanghe Pumpkin and Truffle Cream in a large saucepan over low heat for about 2 minutes; set aside. Cook gnocchi in boiling water for about 3 minutes, drain and place in saucepan with cream. Toss the gnocchi and cream together for about 2 minutes. Serve while hot, topping dish with grated Parmigiano Reggiano.

Serves 4.

Gnocchi with Sage and Ricotta Salada

Ingredients:
8 ounces ricotta salata
1 stick butter
12 fresh sage leaves
1 cup chicken stock
1/2 cup heavy cream
2 pounds gnocchi
1/2 cup Parmigiano Reggiano cheese

Directions:
With a vegetable peeler, shave the ricotta into thin shards. Place them, without pressing them together, in a bowl in the fridge.

Melt butter in large skillet over low heat. Add sage and stir for 2 minutes. Add stock and cream and bring to a boil. Season with pepper and remove from heat. Cook gnocchi according to package directions. Drain and add gnocchi to sage sauce. Stir over low heat until gnocchi are coated with sauce and heated through. Remove from heat, stir in Parmigiano Reggiano, and pepper to taste. Transfer to individual serving dishes, and scatter shaved ricotta salata over gnocchi.

Serves 6-8.

Hazelnut Pesto

Ingredients:
This hazelnut pesto recipe is great on pasta (use about 3/4 cup for 1 pound pasta, thinning
the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables.

1 cup hazelnuts, toasted lightly and skinned
2 cups packed fresh flat-leafed parsley leaves
2 large garlic cloves
1/2 cup olive oil
1/4 cup roasted hazelnut oil
freshly ground black pepper
Optional: aged Italian cheese for shaving such as Oro Antico Riserva, Grana Padano, or Capradoro

Directions:
In a food processor, blend together pesto ingredients with pepper and salt to taste until smooth.

Linguine al Pesto

Ingredients:

2 cloves garlic
2 cups fresh basil, cleaned and stems removed
3 tablespoons pine nuts

1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon chopped Italian parsley
1 pound thin linguine
4 tablespoons grated pecorino romano cheese

Directions:
Combine garlic, basil, pine nuts, salt, olive oil, and parsley in food processor at medium
speed for 3 to 4 minutes. Set aside.

In large saucepan or stock pot, bring 4 quarts of water to a boil. Cook linguine in
boiling water for 4 to 5 minutes or until pasta is just done. (Reserve a little boiled water from pasta and set aside.) Drain pasta and return to pot. Add sauce to pasta and combine. If pasta is a bit dry, add a little of the reserved water. Add the pecorino romano cheese, stir to combine, and serve.

Serves 4.

Linguine with Prosciutto

Ingredients:
2 tablespoon olive oil
1/4 cup red onion, finely chopped
1 teaspoon salt
12-ounce can evaporated skimmed milk
1 teaspoon grated lemon zest
3 ounces proscuitto di parma, thinly sliced
10 fresh basil leaves
1/4 cup fresh parsley
4 fresh mint leaves or 1/4 teaspoon dried
1 pound linguine
3/4 cup freshly grated Parmigiano Reggiano
ground pepper

Directions:
Heat olive oil in large sauté pan over medium heat. Add onion and salt. Sauté for 5 minutes until onion softens. Add evaporated milk and grated lemon zest. Cook 1 minute and remove from heat.

Cut proscuitto di parma into thin strips and set aside. Combine basil, parsley, and mint; set
aside.

Cook linguine in rapidly boiling water according to package directions. Just before pasta is done, briefly return sauté pan to medium heat and warm the sauce. When pasta is al dente, drain and add to sauté pan along with herbs and Parmigiano Reggiano. Toss pasta until cheese melts and light sauce forms. Add proscuitto di parma, season with pepper, and toss.

Serve immediately.

Serves 4 to 6.

Macaroni and Many Cheeses

Ingredients:
1/2 pound unsalted butter
1 tablespoon chopped garlic
1 cup all purpose flour
2 quarts whole milk
6 cups grated cheeses: Shelburne Cheddar, Thistle Hill Farm Tarentaise, Orb Weaver Farmhouse, Taylor Farm Gouda, Grafton Village Cheddar, Westminster Dairy Asiago
1 cup caramelized onions
4 sliced scallions
2 tablespoons chopped parsley
1/2 cup chopped, crisp bacon
Tabasco® Sauce, salt, and pepper to taste
1 1/2 pounds cooked macaroni
1 cup breadcrumbs

Directions:
Melt butter in medium saucepan. Add garlic and cook gently until soft. Whisk in flour and cook until faintly nutty in aroma. Add milk gradually, allowing mixture to thicken after each addition. When all milk is added, season and remove from heat. Stir in all other ingredients. Pour into a buttered baking dish, and sprinkle with breadcrumbs and additional cheddar. Bake at 375°F until bubbly and golden.

(Inspired by Jasper White’s “Cooking from New England.”)

Macaroni with Olives

Ingredients:
30 black olives
1 1/2 pounds macaroni
1/4 cup olive oil
2 garlic cloves minced
water
4 bay leaves
2 cups Gruyére cheese, grated

Directions:
Pit (stone) black olives and chop 20. Cook macaroni in salted boiling water according to package directions. Heat olive oil in skillet and brown garlic. Dilute tomato sauce with a little water, and add to pan, along with chopped olives and bay leaves. Cook until sauce thickens. Drain cooked macaroni, and place on hot platter. Pour sauce over macaroni, and sprinkle with grated cheese. Garnish with remaining whole olives, and serve immediately.

Serve 6.

Maccheroncini del Casale with Walnut Sauce

Ingredients:
2 ounces unsalted butter
3 ounces grated Parmigiano Reggiano cheese
3 ounces unshelled walnuts
1 tablespoon pine seeds
1 garlic clove
2 tablespoons olive oil
salt and pepper to taste maccheroncini

Directions:
Prepare maccheroncini according to package directions. Finely chop walnuts, pine seeds, and garlic and sauté lightly in butter over medium heat. Continue cooking and add two tablespoons of pasta cooking water. Slowly stir in Parmigiano Reggiano, and olive oil. Drain pasta, transfer to serving bowl, and pour sauce over it.

Serves 2.

Monte Veronese Cheese Pie

Ingredients:
150 g. Mente Veronese Vecchio, cut in cubes
1 packet frozen puff pastry sheets
3 medium potatoes
2 eggs
6 tablespoons milk
1 onion
extra virgin olive oil
parsley, chopped
salt and pepper

Directions:
Spread pastry well in a mold . Peel potatoes and onions and cut into very small pieces. Heat olive oil in skillet and sauté until slightly browned. Remove from heat, and add eggs, cubed Mente Veronese Vecchio,,milk, and parsley. Add salt and pepper to taste. Pour mixture into pastry-lined mold, and bake at 350°F for about 40 minutes.

Mushroom Caserecci

Ingredients:
2 garlic cloves
2 tablespoon extra virgin olive oil
1 lb frozen mushrooms
salt and pepper to taste
11 ounces peeled tomatoes
2 cups caserecci
1 teaspoon chopped parsley
3 cups grated Parmesan cheese

Directions:
Soften garlic in skillet with olive oil. Add mushrooms and cook for 5 to 6 minutes. Add salt and pepper to taste. Add tomatoes. Cook for about 20 to 25 minutes. Add caserecci to boiling water and cook according to package directions; drain pasta. Add pasta to mushroom sauce and mix; add parsley. Cook for about 2 to 3 minutes. Sprinkle with parmesan and serve.