Ravioli & Gnocchi Kitchen Invasion

North Beach’s The Italian Homemade Company on Columbus is my go-to spot for fresh pasta made daily.

Mattia Cosmi, who hails from Le Marche and his wife Alice Romagnoli, an expert pasta-maker from Rimini in the Romagna region on the northern Adriatic coast are the owners. Recently, Gianmarco Cosmi, Mattia’s brother, joined them here in San Francisco as Executive Chef.

Gianmarco, also known as “Giammi,” was trained at ALMA, the international Italian culinary school near Parma and cooked at a Lago Maggiore Michelin-starred restaurant

Giammi is a maestro. I’m always entranced watching him make, cut and form his wonderful fresh pasta. It’s magical. I had to include Giammi’s pasta and sauces in my new series cooking with some of North Beach’s best chefs.

I’ve adapted Giammi’s pasta sauce recipes so that you can make them in your kitchen in the time that it takes to cook the pasta.

If you want to experience Giammi’s original dishes we explain how to make tomato confit, dried olives, and toasted grated parmigiano. They require a slow and low time in the oven but I’ve provided quick substitutions if you’re in a hurry.

Get the real deal, eat at The Italian Homemade Company, or make these quick sauces in your kitchen. Either way, you have to experience these pastas.

You can make your own fresh pasta or buy them at Italian Homemade or your favorite market or use dried imported pasta instead.

Red Beet Gnocchi in a Gorgonzola Cream Sauce

The sauce is complex but easy to make in about 5 minutes with my adapted recipe. The pillowy, tender gnocchi look like rubies on the plate coated with piquant yet mellow gorgonzola sauce. The toasted hazelnuts add unexpected crunch and flavor. Just beautiful.

Ingredients

  • 4 quarts water
  • 2 tablespoons sea salt
  • 1 pound of gnocchi or your favorite pasta
  • 21/2 tablespoons unsalted butter
  • ½ shallot, thinly sliced
  • ¾ cup heavy cream
  • ¾ cup milk
  • ¼ pound gorgonzola dolce (the creamy soft one not the hard crumbly one)
  • Sea salt freshly grated black pepper to taste
  • 10 roasted hazelnuts, roughly chopped or crushed
  • Sprinkle of crunchy grana padano or parmigiano
  • Drizzle of extra virgin olive oil to finish

Instructions

Note: Giammi spreads a half-cup of grated grana padano on a silicon sheet (parchment paper works too) and lets it melt and brown in a 250 degree oven for about 30 minutes. If you want to avoid this step, simply finish the dish with grated grana or parmigiano.

  1. Put the water in a large pot and add the 2 tablespoons of sea salt.
  2. Bring the water to a boil over high heat.
  3. Over high heat roast the hazelnuts in a separate sauté pan until they pick up some color and you can smell their aroma.
  4. Roughly chop or crush the roasted hazelnuts and set aside.
  5. Melt 2 tablespoons of the butter in a large sauté pan over medium heat. You want the butter to begin to foam but not brown.
  6. Add the shallot and cook until just translucent.
  7. Add the cream and milk and bring the cream & milk mixture to a gentle simmer.
  8. Add sea salt and black pepper to taste.
  9. Add the gorgonzola and stir the sauce until the gorgonzola melts and is fully incorporated into the sauce.
  10. Drop the gnocchi into the boiling water. They will cook in about 3 minutes as you finish the sauce.
  11. When the gnocchi are done drain them (save a cup of the cooking water) or take them out with a spider and add them to the sauce and coat them well. (If the sauce is too thick add some pasta to loosen the sauce.)
  12. Off the heat finish the pasta by melting a ½ tablespoon of butter and a sprinkle of olive oil all over.
  13. Toss the pasta to coat well with the sauce.
  14. Put the gnocchi on a serving platter or individual plates.
  15. Scatter the hazelnuts and pieces of the crunchy padano on top. (Note: for the less than 10-minute version of this dish in place of the cruchy padano simply grate some grana padano or parmigiano reggiano on top of the gnocchi.)
  16. Serve immediately.

Ravioli in a Sausage Cream Sauce

Here’s a complex sauce that doesn’t overwhelm the delicate ravioli. The sausage and ham add dimension to the cream sauce. And the croccante on top adds a nutty surprise. It’s just as good in my adapted quick-cook version with grana padano or parmigiano reggiano grated on top in place of the croccante.

  • Ingredients
  • 4 quarts of water
  • 2 tablespoons sea salt
  • 1-pound fresh potato & mushroom filled ravioli or your favorite ravioli or pasta
  • 1-tablespoon extra virgin olive oil
  • ½ shallot, thinly sliced
  • ½ pound pork sausage out of the casing
  • 2 slices of prosciutto cotto (boiled or roasted ham) cut into a small dice
  • ¼ cup dry white wine
  • 1-cup cream
  • Nutmeg, one or two grates
  • Sea salt and freshly grated black pepper to taste
  • Grana padano croccante (or grated grana or parmigiano, see Note below)

(Note: Giammi finished the dish with croccante. Grate a ¼ cup of grated grano padana or parmigiano reggiano and spread it over a silicon or parchment lined baking sheet. Place it in a 180 degree oven until it melts and browns, about 30 minutes. Break the croccante in pieces and arrange it on top of the ravioli before serving. If you don’t make the croccante, simply sprinkle some grated cheese over the top of the dressed ravioli.)

  1. Instructions
  2. Put 4 quarts of water and salt in a large pot over high heat and bring to a boil.
  3. In a large sauté pan over medium-high heat add the olive oil.
  4. When the olive oil begins to simmer, add the shallot and cook until translucent.
  5. Add the sausage, stir and sauté until it picks up some brown color.
  6. Add the cooked ham and stir to heat it through.
  7. Add the wine and cook until the alcohol burns off, about 2 minutes.
  8. Add the cream and a couple of grates of nutmeg and stir well.
  9. Reduce the heat to medium and gently simmer the sauce until it thickens.
  10. Add salt and pepper to taste.
  11. Drop the ravioli or pasta in the boiling water. (If your using dried pasta drop it in the pot as soon as the water comes to a boil so it’s cooked al dente by the time the sauce is done.)
  12. Take the ravioli out of the water with a spider (save a cup of the water if you drain the pasta in a colander.)
  13. Toss the pasta to evenly coat with the sauce. (Add some pasta water if the sauce is too thick.)
  14. Put the ravioli on a serving platter and top with pieces of croccante or grated cheese.
  15. Serve immediately.

Pasta Primavera: Bow tie pasta with early spring vegetables

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Pasta Primavera
Pasta primavera is spring on a plate.

I love this time of year when the first of the early spring vegetables start to hit the market. Pencil-thin asparagus, tiny peas, and tender fava beans are among my favorites, so I just had to make pasta primavera with these spring farmers’ market beauties.

But the nice thing about pasta primavera is that it’s versatile enough to work well with all kinds of produce. Asparagus not looking so good? Use artichokes instead! Are those gorgeous ramps on sale this week? Use those! Just pick whatever’s fresh and delicious in your market and you can’t go wrong.

This dish is inspired by the original Spaghetti alla Primavera from Sirio Maccioni, co-owner of Le Cirque restaurant in New York City–it’s a real Italian-American classic. I’ve lightened the dish up by using no butter and less cream, and this keeps the spring vegetables in sharp focus. Instead, pasta water creates a flavorful broth as the base of the sauce and bow tie pasta instead of spaghetti guarantees you get some veggies with every bite.

I prefer the more robust ricotta salata flavor instead of parmigiano as a finishing note, but different strokes, right? And extra virgin olive oil does put some fat back into this really healthy, full-flavored taste of springtime, I’ll give you that, but come on, a little ain’t gonna kill ya.

I made farfalle alla primavera a few years ago at my cooking demonstration and tasting at The Villages in San Jose. I was cooking for 50 Italian-Americans and wannabes and I needed a boat-load of vegetables, so while setting up for the show I enlisted a dozen of my students to shell the peas and fava beans and cut the asparagus. When all the work was done, one of my prep helpers said “Next time use frozen!” Well, of course you can, but it won’t be as good as using fresh from the farmer’s market–the extra work means extra flavor and who don’t want that?

The full flavor of the spring vegetables rule this simple, uncluttered pasta dish that is ready in the time it takes to cook the pasta.  After you shell the peas and fava that is. Just make sure none of your helpers throw them pea pods at ya.

And if you like this, also try my recipe for spring asparagus frittata. It’s another great way to get spring on a plate.

Buon appetito!

Pasta Primavera: Bow Tie Pasta with Early Spring Vegetables
 
Bow tie pasta with fresh spring peas, lava beans and asparagus in a light cream sauce.
Author:
Recipe type: pasta
Cuisine: Italian
Ingredients
  • 1 cup fava beans
  • 1 pound or 500 grams Farfalle dried pasta
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 2 spring onions, cut in 1-inch slices
  • 8 thin asparagus spears, cut on a bias in 2-inch pieces
  • 1 cup shelled fresh peas
  • 10 ripe cherry tomatoes, cut in half
  • ¼ cup heavy cream
  • 5 basil leaves, ripped by hand
  • ¼ cup grated ricotta salata or grated parmigiano
  • sea salt, freshly ground black pepper and finishing olive oil to taste
Instructions
  1. Remove the fava beans from the pod and blanch them in the hot pasta water for a minute or two. Take the fava beans out of the water and when cool remove the wrinkled skin from the fava.
  2. Bring a large pot of well salted water to a boil over high heat.
  3. Add the farfalle to the boiling water and cook until just al dente.
  4. In the meantime, put a large saute pan over medium-high and add 2 tablespoons of the extra virgin olive oil and add the garlic.
  5. When the garlic starts to give off its aroma add the spring onion.
  6. When the onion is translucent, add the asparagus and fava beans sprinkle with sea salt and sauté for a minute or two until the asparagus takes on a deeper green color.
  7. Add a cup of the pasta water to the sauté pan and cover the pan. Cover the pan and cook for 2 minutes or until the asparagus and fava are tender.
  8. Add the peas and cherry tomatoes, another cup of pasta water and cook until the peas and tomatoes are wrinkled, for a minute or two more.
  9. Add the remaining 2 tablespoons of olive oil and the cream and mix well. Cook to reduce and thicken the sauce.
  10. Drain the farfalle when just al dente and put them in the pan. Stir the farfalle well with the primavera sauce. (Add more pasta water if the sauce is too dense.)
  11. Stir in the basil.
  12. Off the heat add a sprinkle of freshly ground black pepper and the grated cheese.
  13. Drizzle the farfalle with your finishing extra virgin olive oil and serve immediately.

 

Cioppino: Christmas Eve Stew of Seven Fishes from San Francisco

Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Learn to cook Cioppino.

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So how did I choose to do a recipe for the traditional San Francisco Cioppino stew for this Christmas Eve video?

We wanted to do a new episode for the traditional southern Italian Christmas Eve Seven Fish Dinner. I didn’t have time to cook seven separate fish dishes because I was hosting a holiday dinner for my office-mates the afternoon of the shoot.

I mentioned my dilemma when preparing Thanksgiving dinner with the Virginia branch of the family. “We were lazy last year,” my nephew confessed. “We just made a 7-fish cioppino.”

Problem solved. Cioppino, the famous fish stew invented down on Fisherman’s Wharf by the immigrant fishermen from Liguria and Sicily is just the quick and easy dish I need for a busy day in the kitchen with the cameras rolling.

The local tale is that when the boats were all in a big cauldron was put over a fire to cook the tomato broth. After selling their catch, the fisherman one by one would bring whatever fish were leftover on their boat. They “chipped in” and the dish they all shared on the wharf got its name. More likely the name is derived from the classic Ligurian dialect for the fish stew found around Genoa,  “ciuppin”.

This is an easy no mess recipe. Everything cooks in one pot. You can have cioppino on your table in way less than an hour. The briny seafood swims in a sweet rich San Marzano tomato bath. My favorite bite is dunking my garlic bread in the brothy sea-scented sauce.

Make sure you have plenty of napkins for your guests. You will get a little messy eating the crab and shrimp still in the shell.

If you want to make cioppino easier to eat take all of the fish out of the shells before serving. I like it best the messy way. I just love to scoop up some broth in each mussel and clam shell “spoon”. Any leftovers make a fabulous sauce for linguine.

If you want to cook 7 different fish dishes for your Christmas Eve dinner make some of my favorites. Choose from 11 fish recipes.

How about a luscious pork roast for Christmas or New Year’s dinner? I made it for my office holiday gathering. The butterflied loin is smathered with a rosemary and sage paste that infuses its flavor into the mellow pork while roasting in the oven.

I served the porchetta with potatoes roasted with rosemary and sea salt and finished with a drizzle of truffle oil and broccoli rabe sautéed in garlic-infused olive oil.

Make this fabulous porchetta dinner for your friends and family this holiday season.

Buon appetito! Happy Holidays! Treasure your time with family and friends at your table.

5.0 from 2 reviews
Cioppino Recipe: A San Francisco Treat for Christmas Eve
 
Prep time
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Cioppino is the classic San Francisco fish stew invented by Italian fisherman immigrants when the boats came in for the day. An easy and delicious dish for a very special meal.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 steamed dungeness crab, cleaned and cracked
  • 6 mussels, scrubbed and debearded
  • 6 clams, scrubbed
  • 6 prawns or shrimp in the shell
  • 6 scallops
  • ½ pound calamari
  • ½ pound halibut or your favorite firm-flesh fish (sorry I called it haddock in the video)
  • 3 tablespoons EVOO, plus some to drizzle on top before serving
  • 1 small onion, halved and cut in thirds
  • 2 garlic cloves, crushed
  • 1 small red bell pepper, cut in 2-inch pieces
  • half a fennel bulb, cut in thirds
  • ½ teaspoon red pepper flakes
  • 2 bay leaves
  • 28 ounces San Marzano tomatoes, crushed well by hand or pureed
  • 2 big sprigs of basil
  • 2 sprigs of Italian flat parsley, plus some chopped to sprinkle on top before serving
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • (slices of sourdough bread to grill, optional)
  • (1/2 cup of polenta to feed the clams & mussels, optional)
Instructions
  1. Put the mussels and clams in a big bowl of cold salted water and top with a ¼ cup of polenta.
  2. Let sit for 30 minutes stirring once in a while to distribute the polenta over the shellfish. The clams and mussels eat the polenta and any sand inside the shell will be expelled.
  3. (Simple bread rubbed with garlic is a must have when you're eating the cioppino. Slice sour dough bread and toast 1 or 2 slices per person in a grill pan. Put some weight on the slices to ensure they get grill marks. Toast the other side. Rub with garlic and sprinkle with EVOO. Set aside.)
  4. Take the clams and mussels out of the polenta bath and wash them well. Debeard the mussels if necessary. Set aside.
  5. Leave the prawns in the shell. Cut down the middle of the back and remove the dark vein. Set the prawns aside.
  6. Cut the calamari tubes into one inch bands. If the tentacles are very large cut them in half.
  7. Leave the fish fillet whole.
  8. Put the EVOO and garlic in a large enamel pot over medium-high heat.
  9. Toss the garlic in the oil to release its flavor but don't let it take on any color, about 1 minute.
  10. Add the onions, fennel, red bell pepper, bay leaf and red pepper flakes to the pot. Add sea salt and black pepper to taste.
  11. Saute over medium-high heat until the onions are translucent, about 2 minutes.
  12. Over medium-high heat add the tomatoes and stir well.
  13. Add the basil, parsley and oregano.
  14. Cook the sauce until you reach the desired thickness. The volume should reduce by a third.
  15. First add the clams and mussels to the pot and give them a 2-minute head start.
  16. Next add the fish fillet, scallops, shrimp, calamari and prawns. Cover the pot and let it rapidly simmer for about 5 minutes.
  17. Then add the steamed crab and give the pot a good stir.
  18. Cook until the mussels and clams open, about another 4 minutes or so. Discard any mussels or clams that do not open.
  19. Put the cioppino in a large serving bowl.
  20. Top with chopped parsley and a sprinkle of a good finishing olive oil.
  21. Serve immediately with the grilled garlic sour dough bread to dunk in the sauce.
  22. Serves 4-6

 

Start Thanksgiving Dinner with Crab & Vegetables in a Hot Bath

Anchovy Garlic Hot Dipping Sauce for Crab & Veggies
Anchovy Garlic Hot Dipping Sauce for Crab & Veggies

The dungeness crab season started a couple of weeks ago and the harvest is superb.

So here’s a simple delicious start for your Thanksgiving dinner, steamed crab and vegetables with bagna cauda, a flavorful anchovy-garlic hot dipping sauce.

This is a super easy dish. Buy some fresh-steamed and cleaned crab, dungeness here in the Bay Area, blue crab on the east coast.

Cut up your favorite vegetables. Serve the vegetables raw or blanch them for a couple of minutes in boiling water if you like. Slice some cubes of crusty, rustic bread.

Make the bagna caulda dipping broth in 5 minutes. Keep it hot on the stove until you’re ready to eat. You can serve it over a flame in a fondue pot or a small earthenware pot over a candle-warmer.

I just put the steaming bagna cauda in a small pot on the table without a flame. It’s usually all gone before it cools off.

Crab, multi-color carrots, zucchini, red bell pepper and green beans and crusty bread surround the bagna calda. You can leave the cracked crab in the shell to dip but I wanted to make it easier to enjoy. Drizzle some bagna calda over the crab pieces so your guests can scoop up some of the pieces too small to dip .

Dip the large crab pieces and the vegetables in the bagna cauda. Hold the bread underneath to catch any drippings as you transport the crab and vegetables to your salivating mouth. Dip the bread in the sauce, eat it and start all over again. It’s a fun antipasto to share.

The mellow briny anchovy-garlic infused oil is a perfect boost for the sweet meaty crab and crunchy veggies .

Here are some other suggestions to add a bit of Italy to your American Thanksgiving meal.

Best wishes for a wonderful time with family and friends at your Thanksgiving table.

Buon appetito!

Bagna Cauda-A Hot Dipping Sauce
 
Prep time
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Total time
 
Author:
Recipe type: Antipasto
Cuisine: Italian
Serves: 6
Ingredients
  • ¾ cup olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, crushed and then finely chopped
  • 8 anchovy fillets, chopped
  • 1 tablespoon minced flat-leaf parsley, chopped
Instructions
  1. Put the olive oil and butter In a small sauté pan or small pot over low heat.
  2. Add the butter and olive oil to the pan. When the butter is melted and just starts to foam add the garlic and sauté briefly, until the garlic starts to give off its aroma, about a minute. (Don't allow the garlic to take on any color.)
  3. Add the anchovies to the pan and cook stirring frequently until the anchovies dissolve.
  4. Add the parsley and stir well.
  5. Serve the bagna calda immediately in a small crockery pot or bowl along with the crab, vegetables and bread.

 

A Whole Wheat Pasta Recipe You’ll Love

Whole Wheat Spaghetti with Onions & Anchovies
Whole Wheat Spaghetti with Onions & Anchovies

A northern Jersey friend enjoyed this yellow onion and anchovy whole wheat pasta dish several years ago at da Flora, one of my favorite North Beach restaurants. The food memory haunted her ever since.

She hasn’t been to San Francisco since that dinner at da Flora so I made my version of the dish when 10 of us gathered at the table back East last week.

Two of my Jersey friends picked 3 of us up in Manhattan and we headed to Arthur Avenue, NYC’s Little Italy in the Bronx to finalize our menu and buy what we needed for our 4-course meal from our favorite purveyors.

Then it was off to Clifton NJ for a day of cooking and eating together. 8 hours of conversation, laughter and fun fueled by fantastic food and wine.

The chance to be with family and friends around the table is what drives my cooking passion and warms my heart.

This is a simple recipe with few ingredients. Start making the sauce when you put on a large pot of salted water over high-heat to boil and the sauce will be done by the time the pasta is cooked.

The nutty toothsome whole wheat pasta is coated with the onion-anchovy sauce. The sweet onions play off the salty anchovies and the sweet acidic sherry vinegar adds a piquant finish to each bite. Savor a full-flavored pasta made from a few simple ingredients.

Flora is somewhat of a technophobe. I’m so happy that she finally decided to create a da Flora website. Take a look at this unique place. Meet the 3 remarkable women who prepare your meal with local seasonal ingredients, the best imported products and lots of love.

Book a table for your next dinner in North Beach. God bless Flora. She’ll only go so far on the web. You’ll have to call to make a reservation. Trust me, you won’t be disappointed.

Buon appetito!

Whole Wheat Spaghetti in an Onion-Anchovy Sauce
 
Prep time
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Total time
 
A quick zesty sauce that's ready in the time it takes to cook the pasta. Sweet onions play off the anchovy-garlic sauce and nutty whole wheat pasta for a full-flavored pasta dish perked up by a bit of sherry vinegar.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound or 500 grams, imported Italian whole wheat spaghetti or other long pasta
  • 2 yellow onions, halved and then slivered
  • 2 tablespoons extra virgin olive oil
  • ¼ cup sherry vinegar
  • 10 anchovy filets, finely chopped
  • 3 garlic cloves, slivered
  • 3 tablespoons butter
  • 2 cups pasta cooking water
  • 3 tablespoons chopped Italian flat parsley
  • sea salt and freshly ground black pepper to taste
  • drizzle of good finishing extra virgin olive oil
Instructions
  1. Put on 4 quarts of water with 3 tablespoons of sea salt over high heat to boil.
  2. When the water is at a rapid boil add the pasta and stir so the spaghetti strands don't stick together. Cook until very al dente.
  3. In the meantime, place a sauté pan large enough to hold the cooked spaghetti over medium-high heat and add the extra virgin olive oil.
  4. When the oil ripples add the thinly sliced onions, sprinkle the onions with sea salt and cook until translucent and slightly browned.
  5. Add the sherry vinegar and cook until the sauce is slightly reduced.
  6. Remove the onions and sauce to a bowl and set aside.
  7. Reduce the heat to medium-low and melt the butter in the pan.
  8. Add the anchovies and thinly sliced garlic to the pan and cook until the anchovies dissolve and the thinly sliced garlic starts to give off its aroma, about a minute or 2.
  9. Return the carmelized onions and sauce to the pan.
  10. Increase the heat to medium-high, add the pasta water and rapidly simmer until the sauce reduces by about half.
  11. When the pasta is cooked to al dente, using tongs or a spider, add the pasta to the pan. (If you drain the pasta in a colander reserve a cup of the cooking water.)
  12. Add the chopped parsley, sea salt and freshly ground black pepper to taste.
  13. Toss the spaghetti in the sauce. The pasta will absorb some of the sauce as it finishes cooking. (If the spaghetti is too dry add a bit more pasta water and toss again.)
  14. Serve the pasta in warm bowls and lightly drizzle each bowl with a good finishing olive oil.

 

 

 

 

Lazy Lasagna Ready in an Hour

A ricotta & sausage lasagna you can eat in about an hour
Ricotta & sausage lasagna you can eat in about an hour

I promised to make a lasagna for our office potluck lunch Thursday. As I got ready for a trip to LA I tried to beg off making the lasagna.

I knew I wouldn’t be in the mood to make a lasagna because I was flying back Wednesday night.  My office mates wouldn’t let off the hook.

I was stuck. After I unpacked I dashed off to the market to get everything I needed.

I was making a “lazy” lasagna. No homemade pasta sheets. No long-cooked sauce. This puppy is in the oven in a half-hour.

Don’t be intimidated. This is a simple recipe for a weekend meal or even for a leisurely weeknight dinner.

I used no-boil lasagna sheets, sausage  browned out of its casing and a ricotta, mozzarella and pecorino filling. Canned San Marzano tomatoes made the quick tomato-basil sauce a snap. Leave out the sausage and you have a delicious vegetarian lasagna.

First start the sauce. It will be ready in about 30 minutes. Cook the sausage at the same time. In the meantime whip up the ricotta and mozzarella filling. When the sauce is ready assemble the 3-layer lasagna and bake it in a hot oven for about a half-hour.

How easy is that? You’ll be ready to eat in about 60 minutes start to finish.

The ricotta filling encased in tender pasta sheets is creamy and rich. The perky sausage layer bathed in the sweet tomato-basil sauce is a zesty counterweight. I savored every bite. 2 of my lucky mates snagged the leftover lasagna for their lunch the next day.

Serve the lasagna with a simple salad and a bold red wine. Have some crusty bread handy to wipe up the sauce left on the plate. You won’t have to wash that dish before you put it back on the shelf.

Buon appetito!

Lazy Lasagna with Tomato-Basil Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Cuisine: Italian-American
Serves: 8-10
Ingredients
  • 1 box oven-ready (no-boil) lasagna sheets
  • 2 pounds ricotta, drained
  • 1 pound fresh mozzarella, shredded
  • ¼ cup grated pecorino or parmigiano, plus more to sprinkle on top of the lasagna
  • ¼ cup fresh Italian flat parsley, chopped
  • 2 eggs, beaten
  • 1 tablespoon freshly ground black pepper
  • 1 pound Italian mild sausage out of the casing
  • 2 28-ounce cans imported San Marzano whole tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, smashed
  • 2 sprigs basil
  • sea salt to taste
  • 2 tablespoons unsalted butter cut in small cubes
Instructions
  1. Heat the oven to 375 degrees.
  2. Put the canned tomatoes in a large bowl and crush them with you hand. Discard any basil in the can and any skin or tough stems.
  3. Put 2 tablespoons olive oil and garlic in a sauce pan over medium-high heat. Cook the garlic until it takes on a light tan color.
  4. Add the tomatoes to the pan and sea salt to taste. Bring the sauce to a rapid simmer.
  5. Add the basil, reduce to low heat and stir the sauce occasionally for about 30 minutes. The sauce will thicken a bit as it simmers.
  6. As the sauce simmers put a tablespoon of olive oil in a saute pan over medium-high heat. When the oil is hot add the sausage and brown. Break up any clumps as you cook the sausage.
  7. Drain off the oil in the pan and set the sausage aside.
  8. In a large bowl beat the eggs then add the ricotta, most of the shredded mozzarella, pecorino, parsley and black pepper. (Set aside a ¼ cup of the shredded mozzarella to spread on top of the lasagna.)
  9. Beat well with a fork or whisk.
  10. In a 9 x 13 inch baking dish spread a cup of sauce evenly over the bottom.
  11. Dot with 1 tablespoon butter.
  12. Lay down a single layer of lasagna sheets to cover the bottom of the dish.
  13. Add half the ricotta filling and spread it evenly over the lasagna sheets.
  14. Add another single layer of lasagna sheets on top of the ricotta filling. Spread a cup of sauce evenly over the sheets.
  15. Add the browned sausage in an even layer over the lasagna sheets.
  16. Top with another single layer of lasagna sheets and spread a cup of sauce evenly over the sheets.
  17. Spread the remaining ricotta filling evenly over the sheets.
  18. Top with another single layer of lasagna sheets and spread a cup of sauce evenly over the sheets.
  19. Sprinkle with the reserved shredded mozzarella and some grated pecorino.
  20. Dot with butter.
  21. Cover the baking dish tightly with foil and bake for 25 minutes. Uncover and bake for 5 minutes more to lightly brown the cheese on top of the lasagna,
  22. Let the lasagna sit for about 15 minutes before cutting the lasagna. (I usually make 3 cuts the length of the lasagna and then 4 cuts across the width to form 3 x 3 inch pieces.)
  23. Put any remaining sauce in a sauce bowl should your guests want to add more to their lasagna.
  24. (The lasagna is even better the next day.)

 

 

Fettuccine with Squash Blossom Cream Sauce

Squash Blossom Cream Sauce with fettuccine.
Squash Blossom Cream Sauce with fettuccine.

Are you afraid of squash blossoms that are flooding farmers markets now?

Don’t be. The blossoms are versatile and easy to cook up. Grab some if you can.

Stuff the blossoms with mozzarella and anchovy and fry them coated with a light batter. Use them as a topping for a tomato-less pizza. Or make this really simple pasta cream sauce that will be on your table in the time it takes to cook the pasta.

Slice the blossoms into 1-inch ribbons. Saute the shallot with butter and extra virgin olive oil. When the shallot is translucent add the blossom ribbons and saffron. Finish with heavy cream and cook until the sauce thickens.

Add the cooked pasta and toss with the sauce to finish cooking. Shut off the heat. Add grated parmigiano and a sprinkle of grated black pepper and toss well.

That’s it. Sit down and eat.

Most of the sauce will be absorbed by the pasta and some will coat it too. The yellow-orange blossoms pleasingly speckle the saffron-tinted pasta and add a hint of zucchini flavor. Mild shallot deepens the flavor of the mellow parmigiano cream sauce.

Every eye-pleasing bite is a mouthful of delicate complex flavor. So simple and so delicious.

Buon appetito!

5.0 from 1 reviews
Fettuccine with Squash Blossom Cream Sauce
 
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Author:
Serves: 6-8
Ingredients
  • 1 pound or 500 grams fresh tagliatelle, linguine or fettuccine. Or use a long dried pasta. I used fettuccine here
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 12 zucchini blossoms, sliced into ribbons
  • Pinch of saffron
  • ¾ cups heavy cream
  • ¼ cup grated parmigiano
  • sea salt and freshly ground black pepper to taste
Instructions
  1. Put a big pot of well-salted water on to boil.
  2. Cut off the dark green base of the squash blossom and the stem. The pistil should fall out. Discard the pistil and stem piece.
  3. Slice the blossoms horizontally into 1-inch ribbons.
  4. Put the butter and olive in a large saute pan over medium heat.
  5. When the butter begins to bubble add the shallot and cook until the the shallot is translucent, about 1 minute.
  6. Lower the heat to medium-low.
  7. Add the sliced blossoms and sea salt to taste to the pan and stir to coat the blossoms with the butter and oil.
  8. Cook until the blossoms soften and become fragrant, about 3-5 minutes.
  9. Add the saffron and mix well.
  10. Add the cream and cook stirring well until the cream begins to thicken.
  11. In the meantime, when the water is at a rapid boil. add the fresh or dried pasta (Fresh pasta should take less than 5 minutes to rise to the surface and be perfectly al dente. Follow the package directions for dried pasta. Cook until al dente.)
  12. While pasta is cooking warm the sauce over low heat.
  13. Drain the pasta and add it to the sauce. Add freshly ground black pepper to taste and the grated parmigiano. Mix well to coat the pasta evenly with the sauce and cheese.
  14. Serve immediately with extra grated parmigiano on the table for your guests.

 

Grilled Swordfish with Salmoriglio Sauce

Grilled swordfish with Samarglio Sauce
Grilled swordfish with Salmoriglio Sauce

The Sicilian summer heat came early one morning.

Rows of fish packed on ice sparkled in the morning sun as we searched the open-air fish market for the perfect catch for dinner.

I almost bumped into this guy in the picture below swinging a long stick with neon orange plastic strips on the end to keep the flies moving.

With this heat we’d cook on the grill when we got back to our house in Ortigia on the Ionian coast.

We settled on 1-inch steaks cut from a huge swordfish just out of the sea.

To finish the dish I made Salmoriglio, a light uncooked sauce with fresh oregano and parsley, extra virgin olive oil, lemon, and garlic popular throughout southern Italy and perfect for grilled swordfish steaks.

Mix up a batch as you get the fire going. I takes about 5 minutes to make the sauce. Let it sit for about 30 minutes so the flavors meld.

Lightly brush the sauce over both sides of the swordfish steaks and sprinkle with sea salt and black pepper.

Grill the steaks over medium coals or medium-high heat in a grill pan. Grill the first side giving them a quarter turn halfway through to create the hatched grill marks, about 4 minutes total. Finish them quickly on the second side so that they are still moist and tender when you take them off the grill, about 3 minutes more.

Put the swordfish on a plate and drizzle with the Salmoriglio sauce. Put the extra salmoriglio in a sauce bowl so you guests can add more if they want.

The firm and moist swordfish steak is smoky from the grill. The fresh oregano and parsley are front and center in the clean and light lemon and olive oil sauce with garlic and hot red pepper in the background. A wonderful combination that lets the fresh briny swordfish shine.

I couldn’t stop eating this one.

Buon appetito!

Salmoriglio Sauce
 
Prep time
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Quick grilled swordfish steaks with a light olive oil, lemon, garlic and fresh parsley & oregano sauce.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • ½ cup extra virgin olive oil
  • ⅓ cup fresh lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped Italian flat parsley, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon sea salt
  • ⅛ teaspoon dried chili flakes or a small hot red pepper, thinly sliced (optional)
Instructions
  1. Put all the ingredients in a bowl.
  2. Mix well.
  3. Let sit at room temperature for about 30 minutes to allow the flavors to meld.

Sicilian Open Air Fish Market