Sweet Little Pasta Stamps

What if you could create your own stamp just for pasta? Corzetti is a Ligurian pasta known as the beautiful coin-like imprinted pasta. There are so many sfoglinas (female hand-made pasta producers) that make this magic happen in Italy! It’s more than rolling and cutting… it’s about that special tool.

For all the Christians out there, it may remind you of a Communion wafer, but I’ll ensure that it tastes nothing like one. Some add white wine to their pasta dough- quite clever if I may. They are typically dressed in a buttery walnut sauce or simply olive, garlic, and lemon. Delicate shapes need delicate sauces.

La Bomba Royale

Maybe you’re thinking this looks like a giant arancini, right? You would be sort of close. In fact La Bomba di Riso or La Bomba Royale- what I grew up calling it- is a rice bomb. Its a multi step one pot meal so unique to the hearty luscious food of northern Italy. We made this delicious thing over Christmas with my grandmother-there was no way I would attempt alone- and regardless of what she thinks or says she has perfected it. It was just too amazing to see the rice bomb turn out of the pan onto a plate in perfect form. Her skills are truly amazing.

I was very lucky to experience the same meals I grew up eating while visiting family in Italy. The food way connection came full circle during a weekend up in the mountains. La Bomba was the solid centerpiece of the table that each of us sliced into. Bits of buttery breadcrumb falling from the top of the dome onto the table. A stew not too thick or loose slowly spilled out of the center staying in tacked enough for beautiful presentation. In my opinion its a special occasion meal and you make sure to savor the entire thing instantly. If that’s possible!

Sprinkle with Buttery Breadcrumbs

I have this undying obsession with pasta. First and last meal I would like to eat everyday of the week. I had a crab-cake request and I couldn’t bring myself to leave it at that, so I turned it inside out. A pasta inspired by crab cakes is actually a great idea with notes of lemon, saltiness from capers, a light umami cheesy bite and lightly shredded crab. I can tell you, though, it would not be the same experience without a coating of buttery breadcrumb sprinkled on top. Why the hell not? I started seeing restaurants do that a few years ago when I was in culinary school and I thought it was the most clever way to dress a pasta. It’s unintentionally elevated with a an extra layer of texture. It’s no longer only dedicated to baked pastas and mac and cheese.

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GATHER THE GOODS

1# Casarecce Pasta

2 tablespoons butter

2 teaspoons smoked paprika

1 teaspoon celery seed

1/2 cups capers

1 lemon, juiced and zested

1 1/2 cups jonah crab meat

1/2 cup grated parmesan or roman

olive oil

salt to taste

BUTTERY CRUMBS

1 cup breadcrumbs

1 tablespoon butter

olive oil

salt to taste

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MAKE IT

1. Bring a large pot of salted water to a boil, add the pasta, and cook the pasta until al dente. Save about a cup of starchy pasta liquid for the sauce.

2. To make the crumb topping melt the butter and olive oil in a medium pot or saute pan over medium heat. Add the breadcrumb and mix to combine toasting slightly. Season with salt if desired.

3. Once the pasta is done, coat with butter after completely drained.

4. In a large saute pan or dutch oven heat a drizzle of olive oil. Add the smoked paprika and celery seed to the oil and saute for a couple seconds. Then add the capers, lemon, and pasta water and bring to a quick simmer.

5. Add the crab meat and pasta, and cheese and toss to combine. Taste to make sure the cheese, salt, and citrus level are where you want it to be. Adjust according to your liking!

Monday Muse: Twirls of Pasta

Monday is tough. I never liked the feeling in my gut on Sunday knowing the weekend was over and work would soon begin. I wish I could wrap myself in a blanket and hibernate until Thursday night showed up. I think there is a way to shut out those shallow Sunday feels. The dreadful Mondays don’t have to be so bad if you look forward to anything that makes you feel good. Anything at all! For some of us (myself) it’s looking forward to a favorite meal like this. I don’t care how bad it is for you as long as the soul feels right!

My Kind of Candy

My favorite candy is the kind that bubbles gently until toothsome. The kind you twirl for the perfect forkful bundle (unless you go straight in) with strands covered in creamy- cheesy-peppery-lusciousness. Who said halloween had rules?! Recipe for something quite delicious below.