Fettuccini Aglio e Olio
GATHER THE GOODS
Yield: 2 servings
1 pound Italian hot peppers
1/4 cup olive oil
8 ounces fettuccini (Dececco)
Kosher salt to taste
3 tablespoons butter
8 cloves garlic, grated
2 tablespoons tomato paste
1/2 cup reserved pasta water
1/2 cup grated Pecorino Romano (Locatelli)
MAKE IT
In a large saute pan over medium high heat add oil and peppers. Cover with a splatter screen to avoid oil splatter. Allow to cook for about 15 to 20 minutes over medium heat until the peppers are golden and tender, flipping halfway through. Remove the peppers and reserve the oil.
Bring a large pot of water to a boil. Add the fettuccine and salt.
While the pasta cooks: In the pan with pepper oil over medium heat add the butter to melt. Once melted add the garlic and stir into the butter. Cook for about 2 to 3 minutes until aromatic.
Add the tomato paste and stir into the garlic butter mixture. Cook the tomato paste for 2 minutes or until it starts to caramelize slightly (your nose will be the best indicator of this).
Once the pasta is done add it right into the pan with the pasta water. Add the cheese right on top of the hot pasta. Gently stir the pasta into the sauce until it emulsifies, and forms a glossy sauce on every strand of pasta.
Serve right away with more grated cheese. Mangia!
Prosciutto & Tomato Bread Salad
I love picking from my parents garden. Maybe I should learn to grow my own things. Also, overgrown fennel fronds will always make it into my salads. Salad for lunch? Get me a sandwich please! Anything but salad. So because I dislike them it takes a good one to get me excited.
Creamy dressed salads with crunchy lettuce or peppery greens with oil and citrus juice. Whatever it is you gotta make it good. So, here are some of my personal salad thoughts:
fresh herbs like Thai basil or parsley torn or chopped into salad elevates the often basic watered flavor of salad greens.
Fresh croutons or pieces of torn crusty bread . Bakery boules, artistsn bread, even baguette will do.
Thin slices of cured meat such as prosciutto , salami, capicola.
Keep the dressing simple: olive oil, lemon juice, salt and cracked pepper.
Total Time:
Yield: 1 servings
Gather The Goods
Yield: 1 serving
1/2 cup chopped fennel fronds
1/2 cup yellow grape tomatoes, halved
3 pieces Prosciutto, torn
1 thick slice crusty bread, torn
lemon pepper
Kosher salt
olive oil for drizzling
balsamic glaze for drizzle
small bunch Thai basil
Make It
Plate the fennel fronds, tomatoes, prosciutto, and bread in a medium shallow bowl.
Season with lemon pepper and salt. Then drizzle with olive oil and balsamic glaze.
Sprinkle a few pieces of Thai basil and eat right away!
Stovetop Mac and Cheese
Word on the street is that stovetop mac and cheese is where it’s at. Baked mac and cheese is great, don’t get me wrong, but why all the fuss? I created a version at the PowerHouse test kitchen from a roundup of ingredients. Consider these little vesuvio pasta shapes perfect for mac and cheese. They spiral in a way that captures all the cheese just so well.
Gather The Goods
1 pound Vesuvio pasta
2 tablespoons butter
8 ounces bacon, cut into strips
Kosher salt
1 teaspoon garlic powder
½ teaspoon white pepper
1 1/2 cups Half and half
2 cups gouda
2 cups mozzarella
1 cup mild cheddar
1 cup Pepper jack
For the breadcrumb
Breadcrumb
Butter
Make It
Bring a large pot of water to a boil over high heat. Season the water with salt and add the pasta. Cook the pasta just until al dente. Strain the pasta and set aside.
In a large skillet over medium high heat add the bacon and render the fat until golden brown and crispy.
Turn the heat to medium and sprinkle in the garlic powder and white pepper and toast the spices for a couple seconds.
Off heat, add the half and half and all of the cheeses. Return the pan to the flame and cook until the cheese has melted. Pour in the cooked pasta and gently fold into the cheese sauce.
In another small saucepan over medium high heat melt the butter. Once the butter has melted add the breadcrumb and stir until it begins to turn golden brown in color. This should take no more than 5 minutes.
Serve the stove top mac and cheese with breadcrumbs on top.
French Toast
French toast typically isn't my jam, but I'll occasionally make it for my people at home. I love a crispy Belgium waffle most, followed by a butter-slathered pancake short stack with the "fake" stuff/ syrup, as I say. I'm making a few rules for myself on this French toast state of mind, and I'll be more intrigued to make it again and again.
French toast should...
1. always be thick. Let's say at least 1 inch. Pre-cut is OK?
2. have bread origins from a local food establishment or bakery like @kingstonbread. This is the reason I was excited to make it!
3. contain cinnamon and brown sugar in the dairy & eggs
4. get doused in said "fake stuff" if on hand; otherwise, heat the "real stuff" until warm and swirl in butter. Fry the bread in butter, too.
5. Eat one piece at a time, like you would a chicken cutlet. No stacking! Tea on the side.
Total Time: 30 minutes
Yield: 4 servings
Gather the Goods
1 loaf day old Challah bread, cut into thick slices
3 cups whole milk
5 large eggs
3 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
butter for the pan
maple syrup & walnut pieces for serving
Make It
In a large bowl whisk the milk, eggs, brown sugar, cinnamon, and vanilla extract.
Soak the pieces of bread in the eggy mixture just until both sides are coated in the egg. Because the pieces are thicker, don’t over saturate the bread in egg otherwise it will get soggy and break.
Add butter to a large cast iron pan and once it’s melted place the egg soaked bread in and sear on each side until golden brown and crispy.
Serve the French toast with maple syrup and walnuts.
Chicken Dumplings
Gather the Goods
1 pound ground chicken
3 small links Chinese sausage, minced
1 small head green cabbage, minced
8 ounces shiitake mushrooms, minced
1 leek, minced
1/4 cup soy sauce
2-3 tablespoons rice wine vinegar
1 egg
kosher salt if needed
dumpling wrappers
Chili oil for serving
Make It
In a large bowl mix all of the ingredients up to the dumpling wrappers.
Gather a small bowl of water for sealing the dumplings.
Place a dumpling wrapper in the palm of your hand. Scoop 1-2 teaspoons of filling into the center of the wrapper. Make sure it’s not too much otherwise it won’t seal properly!
Dip your finger in water and trace the outside of the wrapper. Seal the dumpling in any way you desire. I personally like making them into the shape of a tortellini!
*you can also DOUBLE wrap these bad boys! Because I like toothsome dumplings, noodles, pasta, ect. I find that it’s a great way to achieve that perfect texture. But, up to you!
Place your dumplings on a parchment lined sheet tray. Perhaps you are saving some for another day so make sure your freezer is prepared to hold a half or whole sheet tray for a few hours. Freeze the dumplings until firm and then place them in an airtight zip bag.
Bring a pot of water to a gentle boil (salting is your preference). Place the dumplings into the gently boiling water and cook until they just float to the surface. You can also check one by cutting in half before straining!
Serve the Sweet Chicken Dumplings with chili oil, of course!
Butternut Squash Cascatelli Bake
I am here for all of it! The new cascatelli pasta is just what it seems; toothsome (if cooked well, of course), beautiful, sturdy, and a delicious slope for sauces. It’s a wonderful thing! I wanted to create a dynamic recipe featuring this new baby and it took me a couple tries. Over the summer I made it with a yellow tomato sauce which did not win me over. Maybe I tried too hard thinking it would be different than the usual red tomato sauce, but it was just ok. Months later I had the urge to develop something creamy with tarragon, shiitakes, and butternut squash. I adore butternut squash in pasta dishes because it has so much character without being too obtrusive.
Gather the Goods
1 pound butternut squash, peeled and cut into chunks
2 tablespoons olive oil
kosher salt
3 tablespoons butter
5 garlic cloves, minced
1 pound shiitaki mushrooms, cut into large pieces
2 tablespoons chopped tarragon
2 tablespoons chopped parsley
zest and juice of 1 medium lemon
2 tablespoons all purpose flour
2 1/2 cups heavy cream
1 pound Cascatelli pasta
1/2 cup grated pecorino Romano or parmesan cheese
1 1/2 cups mozzarella cheese
Make It
Preheat the oven to 370 degrees. Season the squash with salt and olive oil. Roast your butternut-squash in the oven until tender and lightly golden. Remove, cool, and mash with a potato masher or the back of a fork. Keep the oven on.
Bring a large pot of salted water to a boil. I would add the pasta in once the sauce is nearly done. You can always turn your water down to a simmer if your sauce isn’t ready. (See step 4 below)
In a large saute pan melt the butter. Add the garlic and shiitaki mushrooms. Stir and saute for about 4 minutes until the mushrooms soften and brown in color. Season with salt.
Add the tarragon, parsley, lemon juice and zest and stir together. At this point the pasta should go in. Cook until al dente / really toothsome! Then drain.
Using a whisk add the flour until it becomes to clump up and form a roux. Cook on medium low heat for about 2 minutes.
Add the cream whisking to avoid lumps. Season with salt and bring up to a simmer so it can begin to thicken. Add the hot drained pasta and parmesan cheese to the sauce and gently stir.
Pour the pasta into your baking pan of choice and dollop the top with the reserved butternut squash. Sprinkle the pasta with mozzarella cheese and bake until golden brown, maybe 15 minutes or so.
Apple Streusel Pancakes
Gather the Goods
6 tablespoons butter plus more for pan
1 granny smith apple, finely chopped
3 tablespoons brown sugar, divided + more for sprinkling
1/2 teaspoon cinnamon, divided
1 cup all purpose flour
1/2 cup freshly pulsed oat flour
1 1/2 teaspoons baking powder
large pinch kosher salt
1 cup oat or almond milk
1 egg
1 egg white, beaten
Make It
In a medium saute pan melt 3 tablespoons of butter. Add the granny smith apple, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Cook until the apples have broken down and become a chunky saucy caramely consistency.
In a large bowl combine the all purpose flour, oat flour, baking powder, 1/4 teaspoon cinnamon, and salt.
In another small bowl combine the milk, egg, egg yolk (separate the white) and 2 tablespoons of melted butter. Whisk until combine and set aside. Add the wet ingredients into the dry and whisk.
In another clean bowl whisk or beat the egg white until stiff peaks form. Fold the egg white into the batter very gently.
Heat a large skillet over medium high heat. Butter the pan and scoop about 1/4 cup of batter out. Spoon some of the apple on top of the batter and sprinkle with brown sugar. Once bubbles start forming on top of the pancake it’s time to flip. If each side is golden brown in color then you are good to remove!
Serve with your desired topping. I am unapologetic about fake syrup. Shhhh!
Almost like Mommy's Chicken Soup
For years I’ve heard people talk about “my mother, my grandmother, my aunt, my father, my grandfather, ect. makes the best this, that, and the other thing.” There is always a favorite meal or food memory from everyone. Even those who grow up eating tv dinners and take out have their favorite stories to share. My mama makes many delicious meals, but I especially love her chicken soup with potatoes, baby shells, and chicken meatballs. I will offer up my version of the recipe, but I’m honest... I don’t even know how she makes the meatballs! It’s her secret power and I’ve already convinced myself that I won’t be able to make it any better. They are parmesan cheesy, soft, and just the right amount of breadcrumb to egg to chicken ratio. She also loves her parsley! I’ve already given away too much.
Gather the Goods
1 whole 3-4# roaster chicken
1 gallon water
10 garlic cloves, grated
2 onions, medium to large dice
3 medium carrots, sliced 1/2 inch thick
3 ribs celery, sliced 1/2 inch thick
2 large potatoes, small dice
1 teaspoon garlic powder
kosher or sea salt
3 cups spinach or a medium bunch of escarole, chopped
Your favorite chicken meatballs ( I will try not to judge if they aren’t homemade…okay?)
1/2 pound baby shells, cooked
lots of parmesan for sprinkling
freshly cracked black pepper
Make It
Place everything into a large pot except the greens, pasta, and meatballs. Season with your liking of salt. Bring the chicken soup mixture up to a boil and lower to a simmer. Let this cook for up to 2 hours.
Remove the chicken from the soup and allow to cool slightly. At this point you can add your greens and chicken meatballs. The greens will begin to wilt in seconds and the meatballs (if raw) will be robust and float to the top. Follow package instructions otherwise.
Pull the chicken off the bone and discard the bones and skin. Add back into the pot with the baby shells.
Plate up large bowls of soup. Sprinkle with black pepper and lots of cheese.
Tart Caramel Apple Puff
Gather the Goods
1 stick butter
1/2 cup granulated sugar
1/2 cup light brown sugar
pinch salt
pinch cinnamon
4 small- medium apples
1/2 cup cranberries
2 sheets puff pastry
ice cream and whipped cream for serving
Make It
Preheat the oven to 400 degrees. Position the rack in the middle of the oven.
In a large saute pan over medium high heat add the butter. Once it melts mix in the granulated sugar, brown sugar, salt, and cinnamon. Allow the sugar to dissolve and cohesively melt into the butter.
Peel, core, and halve the apples. Add the apples and cranberries into the pan and cook over medium heat for about 10-15 minutes until the apples begin to soften and the cranberries have burst open a little. Some may not pop open and that’s ok!
Using tongs remove the apples from the pan and into an 8 inch cake pan. Position the apples snuggly around the sides and middle. Carefully pour the caramel sauce over top.
Layer the two pieces of puff pastry on top of the apples and tuck the edges in and around the pan.
Place in the oven using a towel or mitt since the caramel is still hot! Bake for 35-40 minutes or until the puff pastry has puffed up and is golden brown.
Remove from the oven and rest in the pan for up to 1 hour before flipping out onto designated plate.
serve al la mode with ice cream and whipped cream.
Banana Crunch Pie
Gather the Goods
3 cups heavy cream, divided
2 cups 2% milk
4 large egg yolks (reserve the egg whites)
1 whole large egg
1/4 cup granulated sugar
3 tablespoons cornstarch
pinch salt
10 ounces semi sweet chocolate morsels
3 medium bananas, medium dice
2 tablespoons butter
16 ounces crushed toffee bar, divided
Crust
2 1/2 cups crushed graham crackers
8 tablespoons melted butter
3 egg whites (reserved from the custard)
Make It
Combine 1 cup of heavy cream and milk in a medium sauce pot over medium high heat. Bring up to a gentle simmer.
In a large heatproof bowl mix the egg yolks, whole egg, sugar, cornstarch, and salt together. While whisking pour the hot liquid into the egg mixture. Then pour the liquid back into the sauce pan and cook over medium low to medium heat stirring constantly with a wooden spoon until it thickets to its full potential!
Pour in the chocolate and mix until it melts. Take off heat, pour into a clean vessel, and cover directly on the surface with plastic wrap to avoid custard skin formation. Set in the fridge to cool completely and set up. This should be no more than 3 hours.
Preheat the oven to 350 degrees. Combine the graham crackers, 8 ounces of crushed heath bar, butter, and egg whites and mix until it comes together. Using your preferred pie plate (8-9 inches) mold the crust around the pie dish by forming a thick 1/2 inch edge. It will seem like there is going to be a lot of crust but this is great!
Put in the oven for 15 minutes until just lightly golden and firm. Remove and cool completely.
Heat a medium saute pan with butter over medium high heat. Add the bananas and cook for about 10 minutes until the bananas are a but caramelized. Remove from heat and cool completely.
In a large mixing bowl whip the remaining 2 cups of heavy cream. Fold half of the heavy cream into the cooled bananas. Leave the other half for the top.
Start to layer: Pour the custard on the bottom, top with the banana whipped cream, sprinkle that with 6 ounces of crushed heath bar and top with large dollops of the remaining whipped cream. Make those pretty divots and swirls! Sprinkle with remaining heath bar!
Lemon Curd & Pink Apple Crisp
Gather the Goods
7 medium Lucy Glo apples, sliced
10.5 ounces lemon curd (Trader Joe’s brand is the best)
1 pre-made pie crust (Trader Joes!)
vanilla ice cream for serving
Crispy Crumble
3/4 cup all purpose flour
1/2 cup rolled oats
3/4 cup loosely packed brown sugar
pinch of Himalayan salt
2 sticks room temp butter, cubed
MAKE IT
Preheat your oven to 350 degrees.
In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).
Set the berry mixture aside allowing the berries to macerate while you make the crumble.
In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.
Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.
Pour the berry mixture into prepared casserole dishes (mini or large) and bake until the top is golden and the berries are bubbly.
Serve the Basil Berry Crisp warm with vanilla ice cream!
Pantry Rice & Chicken
This recipe should be used as inspiration for what’s in your pantry!
Gather the Goods
2 tablespoons olive oil
6 medium to large chicken thighs
Himalayan salt
1 teaspoon shallot powder (yes there is such a thing!)
1/4 cup gin soaked golden raisins
1 cup marinated olives
2 tablespoons rice wine vinegar
2 tablespoons Dijon Mustard
1 cup chicken broth
2 cups spinach
Turmeric Rice with Beans
1 cup long grained rice
Himalayan salt
1 tablespoon turmeric
1 cup red kidney beans
juice or 1/2 medium lime
Make It
Heat the olive oil in a large skillet over high heat. Season the thighs with salt and shallot powder. Add the chicken thighs skin down and sear until golden brown.
After searing the thighs skin side down turn them over and pour in the gin soaked raisins and cook for about a minute so the gin cooks off a bit.
Add the olives, vinegar, Dijon mustard, and broth. Add more broth if you want more sauce! Allow the chicken to simmer until it’s completely cooked through.
Right before serving the chicken add the spinach and mix into the sauce until wilted.
TURMERIC RICE & BEANS:
Bring 2 cups of water to a boil. Add the rice, sat, and turmeric, turn to low and cover with a lid. Once the rice is cooked through fluff with a fork, add the beans, and season with lime.Serve the rice next to the chicken or the chicken smothered over the rice! However you like to eat!
Crispy Basil Berries with Coconut- Hazelnut- Oat Crumble
Gather the goods
3 cups raspberries
2 cups blueberries
2 cups blackberries
handful of basil, rough chop
handful of mint, rough chop
3/4 cup sugar
juice and zest of 1 medium lemon
splash of vanilla
2 teaspoons cornstarch
pinch himalayan salt
Crispy Crumble
3/4 cup all purpose flour
1/4 cup coconut flour
1/2 cup rolled oats
1/4 cup crushed hazelnuts
3/4 cup loosely packed brown sugar
pinch of Himalayan salt
2 sticks room temp butter, cubed
make it
Preheat your oven to 350 degrees.
In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).
Set the berry mixture aside allowing the berries to macerate while you make the crumble.
In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.
Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.
Pour the berry mixture into prepared casserole dishes (mini or large) and bake until the top is golden and the berries are bubbly.
Serve the Basil Berry Crisp warm with vanilla ice cream!
"Best Ever" Chili Oil Glass Noodles
Gather The Goods
vegetable or olive oil
1 pound wide flat glass noodles
8 Thai eggplant, sliced and halved
10 garlic cloves, rough chopped
1 cup firm tofu, drained and cubed 1/2” thick
1/4 cup chili oil (a total favorite: Lao Gan Ma Fried Chili in Oil )
1/2 cup soy sauce
1/4 cup basil, rough chopped
2 sliced scallions for garnish
Make It
Begin by soaking your glass noodles in hot water. I had my water simmering while the noodles soaked. Since they are thicker and will take longer to soften I didn’t want the water to cool down.
In the meantime begin by sautéing the eggplant in a bit of oil over medium high heat. Cook until it softens and caramelizes.
Add the garlic and stir into the eggplant and cook until lightly golden and aromatic.
Add the tofu, chili oil, and soy sauce and gently stir to combine.
Toss in the cooked noodles and basil and stir all the deliciousness together!
Adjust seasoning based on your palate: add more chili oil or soy sauce to your liking and garnish with scallions!
Crispy- Creamy- Dreamy Salmon
Right on time for the holiday with some what decent grilling weather (work around those rain drops), light fare, and yummy food to crave. And if you want to keep meatless Mondays meatless, then Salmonday is where it’s at! I am right there with you too.
If you aren’t into barley, farro may be the next best option. And instead of red onions, you sure can use sweet Vidalia. A few heads of raw garlic slowly cooked on the grill will be your next greatest dinner trick. And if you can’t get your hands on pitted green olives for whatever reason, castelvetrano olives are the way. To. Go!
Gather The Goods
1 cup barley
1.5# salmon fillet (sockeye, coho, wild Atlantic)
1 fennel bulb, sliced
1 large red onion, slice into half moons
olive oil for seasoning
kosher salt
freshly cracked black pepper
1 cup pitted green olives
Aioli
2 egg yolks
1 cup oil (50% olive oil & 50% neutral oil)
squeeze of lemon juice
1 tablespoon red pepper and eggplant puree
1 bunch chives, minced
Make It
Preheat the grill on medium high heat.
Bring about a quart of water to a boil in a medium pot and generously salt.
Once the water comes to a boil add the barley and cook until al dente, then strain. Cooking barley is similar to cooking pasta!
In the meantime season the salmon with olive oil, salt, freshly cracked black pepper (black pepper is great in this application so use lots).
In a separate bowl toss the fennel and onions together with olive oil, salt, and pepper.
Using a piece of foil (that’s what I used to avoid loosing pieces of veg) spread the fennel and onion onto a section of the grill and place the salmon over top. Close the grill and cook until the salmon is well or your preferred doneness.
While the salmon and barley are cooking, make the aioli. Combine the egg yolks in a large bowl and slowly begin streaming in the oil while vigorously whisking. The mixture should stiffen up like mayo! If it breaks add a tiny amount of hot water to bring it back together.
Finish the aioli with salt, lemon juice, and the red pepper eggplant puree.
When the salmon is cooked and veggies are tender and a bit charred, remove them from the grill and lay over a bed of barley.
Drizzle the aioli on the salmon and veggies and finish with a scattering of green olives!
Serve in pretty pink bowls or eat however you’d like always going back for seconds.
Corzetti Pasta with Brown Butter Walnut Sauce
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.
GATHER THE GOODS
2 sticks butter
3 garlic cloves, grated
1 cup walnuts, chopped
zest and juice of 1 lemon
1 pound Corzetti Pasta
kosher salt
parmesan cheese for grating
MAKE IT
Make your brown butter sauce by adding 2 sticks of butter to a medium saute panand begin to melt over medium heat.
Once completely melted and bubbly add grated garlic and walnuts and cook over medium low heat until the butter begins to brown
Add half of the lemon juice, and lemon zest along with salt and taste for seasoning. It may need more lemon… it may not. Depends on your palate!
Bring a large pot of salted water to a boil an cook the corzetti until al dente. Since they are so thin and fragile it is best to undercook them in my opinion! And they will cook fairly fast.
You can strain them in a colander or use a large slotted spoon and transfer them quickly into the sauce. This could be done right in the same bowl you will serve them in.
Grate LOTS of cheese on top and serve right away!
Testaroli
GATHER THE GOODS
Testaroli (buy here), cut into large squares
pesto
parmesan cheese for sprinkling
olive oil for drizzling
pignoli nuts for garnish
MAKE IT
1. Bring a large pot of water or stock to a boil. Season with salt and drop in the pieces of testaroli.
2. Cook the testaroli until tender only a couple minutes. You still want them to have a bite when eating. They should not fall apart on the plate.
3. Drain them with a large slotted spoon and place right onto your serving dish or platter.
4. Slather the testaroli with pesto, drizzles of olive oil, lots of parmesan cheese, and some pignoli nuts for crunch.
Pasticciotti
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 Cometa bakery was the after school pit stop in Ugento, Puglia. But I took my adventure there on the weekend if I was staying local. It was probably one of the best spots to venture in such a quiet town.
GATHER THE GOODS
Dough
Flour 1.125 kg
Sugar 500g
Lard 500g
Eggs 4
Pastry Cream
Milk 1L
Egg yolks 3ea
Sugar 400g
Flour 160g
Vanilla Essence (or 1 vanilla bean)
MAKE IT
Directions for dough:
1. Dump flour on work surface and make a well
2. Place sugar in well, make a well in sugar
3. Add eggs, mix only in sugar
4. Add lard, mix with sugar & egg until combines, incorporate sugar
5. Mix until well combined (pressing together, not kneading)
6. Roll out to about 1/8in thick.
7. Press into mold
8. Fill with cream
9. Cover & seal with more dough
10. Allow to rest for at least 30 minutes
11. Preheat oven to 240℃
12. Brush with egg whites
13. Bake for 15 minutes or until golden brown
Directions for pastry cream:
1. Mix together flour and sugar set aside
2. Heat milk and vanilla
3. Add egg, mix until homogenous
4. Add flour/sugar mixture.
5. Bring to a boil, cook for 1 minute afterwards.
6. Place in shallow pan, cover directly with plastic wrap & cool
recipe adapted from La Cometa bakery in Ugento, Puglia
Creamy & Dreamy Hot Chocolate
Hot chocolate is without a doubt one of my favorite beverages. Not spiked or anything “unique” just straight-up cream and chocolate… and more cream. I vow never to get hot chocolate while out on the town unless I know it will be as rich a luscious as I know mine to be. My first love of the real stuff came from Max Brenner’s little pop-up holiday hut in Bryant Park. My family and I used to go annually and I always looked forward to drinking straight melted chocolate. But because I can’t wait for that one time a year I learned to make it at home. I thought there was something secretive about the method but it’s just like drinking hot ganache.
Gather the Goods
1 cup heavy cream
1 -1 1/2 cups semi sweet chocolate morsels or chopped up bar (Guittard, Callebaut, Ghirardelli)
whipped cream for serving
dash of cinnamon optional
Make It
heat the heavy cream over medium heat until it comes up to a simmer. Make sure it doesn’t scald or form a layer of skin.
Add in the pieces of chocolate and whisk until the mixture is smooth and all of the chocolate has melted.
Pour the hot chocolate into a mug and serve with a heaping dollop of whipped cream and a sprinkle of cinnamon.