Christmas Eve Feast of 7 Fish Recipe Roundup

Fish Market, Ortigia Sicily
Fish Market, Ortigia Sicily

I’ll be with family and friends for Christmas. Our Neapolitan family tradition is to prepare a 7-fish Christmas Eve dinner, La Festa dei Sette Pesci.

Seven fish unless I’m with the Sicilian branch of the family, then it’s 13!

I hope you will be with the ones you love too.

Here’s a collection of my fish dishes that you can make for all your friends and family around your Christmas Eve dinner table to enjoy.

Buon Natale! Happy Holidays!

All in One

Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Cioppino, 7 fish stew, a delicious San Francisco treat

If you want all 7 fish in one pot make cioppino, the San Francisco fish stew treat.

This is my go-to recipe if I want to make something fast and easy for the guests around my table. All 7 fish are cooked in one pot. A hunk of grilled bread scraped with garlic and you’re good to go.

The hardest part of cioppino is the trip to your fishmonger. You can have cioppino on your table in about 30 minutes.

Antipasto Picks

If a 3 or 4-course feast is what you have in mind make these dishes for an antipasto course, many ready in less than a half-hour.

Rice balls with shrimp in the center & a spicy dipping sauce
Rice balls with shrimp in the center & a spicy dipping sauce

Arancini, everybody loves rice balls. They are a perennial favorite at my table.

They come in many different shapes with various fillings.

This version is from my friends at North Beach’s da Flora restaurant.

The arborio rice has shrimp hidden in the middle of the crispy orb. Eat these arancini with or without the aioli. But if you don’t make the dipping sauce you’ll be missing a real treat.

 

Crispy, tender fried calamari with spicy vinegar pepper confetti
Crispy, tender fried calamari with spicy vinegar pepper confetti

You gotta be careful with this one. Often my fried calamari never makes it to the table. Everyone gathers in the kitchen around the stove and grabs a tender fried ring or crunchy tentacle as soon as they come out of the hot oil. If that happens to you make sure you quickly sprinkle some sea salt on the calamari as they drain on paper towel.

If the fried calamari survive poaching in the kitchen make sure that you get them to the table while they are hot out of the oil. That’s the way to maximize your enjoyment.

Succulent mussels & clams quickly steamed in a  flavorful broth
Succulent mussels & clams quickly steamed in a flavorful broth

How about some steamed mussels & clams ready in about 10 minutes?

Be sure to pick out the heavy clams & mussels with tightly closed shells.

This is a quick dish. The hardest part is scrubbing the shells prior to cooking.

You can serve up a big bowl and let your guests help themselves.

Just make sure that everyone gets at least one slice of the grilled bread. Dunking the bread in the sauce is my favorite bite.

Halibut and potato fish cakes
Halibut and potato fish cakes

My Mom made her fish cakes with baccala. If you don’t have time to soak dried salted cod for 3 days use fresh cod or halibut.

You can make the fish cakes ahead of time and heat them in the oven just before serving.

A bonus with the fish cakes, a recipe for grilled trumpet mushrooms and another for pickled carrots.

 

Mussels with a hot tomato sauce and twice-baked bread
Mussels with a hot tomato sauce and twice-baked bread

Mussels with a spicy tomato sauce is a real crowd-pleaser. This is my Dad’s recipe.

Some of my nephews insist that I make these mussels any time we’re together. My Dad always made them when they visited.

That was nearly a half-century ago. It warms my heart that I can revive those moments gone by.

Be sure to have extra twice-baked bread. Everyone wants more than one piece.

Primo Piatto (The First Course)

Dungeness Crab
Spaghetti with spicy Dungeness crab

It’s crab season in San Francisco. Dungeness crabs are always an important part of our holiday meal in the Bay Area.

They’re big and tender this year and the price isn’t bad either. Use your favorite crab if you can’t get dungeness.

Here’s a recipe with a spicy tomato sauce that doesn’t overwhelm the sweet tender Dungeness crab. A marriage made in heaven.

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

Spaghetti with onions and anchovies is a simple dish that packs intense flavor in every bite.

The nutty flavor of the whole wheat pasta really takes this dish over the top.

Be sure you get a quality imported Italian whole wheat spaghetti or other long pasta for this dish.

With a few ingredients the pasta has to be the star. No mushy hippie whole wheat pasta will do.

Strozzapreti pasta and prawns in a roasted red bell pepper sauce
Strozzapreti pasta and prawns in a roasted red bell pepper sauce

Strozzapreti and prawns in a roasted red bell pepper sauce is beautiful to behold and an elegant addition to your holiday table.

Roast the peppers ahead to save you some cooking time on Christmas Eve.

You can make it in the time that it takes to cook the pasta.

 

 

Another quick preparation for a busy night, spaghetti with clams.

Spaghetti with Clams from the Bay of Naples
Spaghetti with Clams from the Bay of Naples

A Neapolitan favorite, you can’t go wrong with this pasta.

Long strands of spaghetti with clams in a spicy garlic sauce. It’s a little bit of heaven.

Put on a big pot of well-salted water to boil. Steam the clams in the spicy broth while the pasta is cooking.

The clams will have opened and the sauce will be waiting as you pull the spaghetti out of the boiling water to finish cooking in the clam sauce.

 

Secondo Piatto (Main Course)

Petrale Sole in a Caper White Wine Butter Sauce
Petrale Sole in a Caper White Wine Butter Sauce

Sole is one of my favorite fish.

It’s easy to work with and has a delicate flavor.

Sole with capers is really easy. Saute the filets and make the sauce right in the same pan.

The delicate Petrale sole has a crispy crust with a moist flaky interior.

The capers perk up the sole. The light buttery sauce ties it all together.

 

Crispy quick-fried shrimp with a squeeze of lemon
Crispy quick-fried shrimp with a squeeze of lemon

 

Nothing easier and tastier than quick-cooked shrimp.

Shrimp on the east coast, prawns here in the Bay Area.

The hardest part of this recipe is cleaning the shrimp.

Once that’s done the shrimp are ready in less than 10 minutes.

I take that back, the hardest part of this recipe is not eating them all up as they drain on paper towel.

To augment your main course choose from my collection of vegetable side dishes on my website or those in my Vegetable Recipes eBook. It’s my holiday gift.

Halibut roasted with cherry tomatoes, potatoes and olives
Halibut roasted with cherry tomatoes, potatoes and olives

But if you want your fish, veggies and starch all in one go make my halibut roasted in parchment is the one for you.

Use halibut, cod or your favorite fish.

The halibut is wrapped in parchment or foil with the potatoes, tomatoes and olives so you get it all.

Drizzle some olive oil and dry white wine over the fish and vegetables and when you open the pouch you have a  complete plate for your table. Quick, easy and oh so flavorful.

Dolci

Crispy cannoli shells with a sweet ricotta filling studded with chocolate and candied citrus
Crispy cannoli shells with a sweet ricotta filling studded with chocolate and candied citrus

For these holiday meals we often buy some of our favorite pastries to end the meal. If you have the time make cannoli.

But if you want something homemade and light make strufoli, little fried dough balls in a honey glaze sprinkled with colorful holiday confetti. Another traditional sweet is to end your meal on a traditional holiday note is cenci, those delicate bow-ties. Be careful, the powdered sugar doesn’t get on you.

Buon Natale! Buon Appetito!

 

 

Food Network? Me?

My "Baby" Cooking Stool
My “Baby” Cooking Stool

Whadda youse crazy? I can’t compete on Food Network.

I don’t like tension in the kitchen. My focus is the food not the drama. And I gotta do things my own way.

When inspired I share recipes on my blog. When my producers’ and my stars align we shoot new cooking episodes for my YouTube channel. That’s it.

But, my producers saw a casting call for Next Food Network Star and they suggested I apply. It’ll be fun, they said. You’ll be great, they said. You’ll love it, they said. They’re sneaky, my producers, and they talked me into it.

I couldn’t make it to LA last month to interview in person so my producers and I decided to shoot a video instead.

For the video, I made one of my favorite dishes, spaghetti aglio e olio. The garlic and olive oil sauce is ready in the time it takes to cook the pasta. It’s typical of dishes I’ve been making for years. A few quality ingredients. Quick simple preparation. Incredible flavor.

This dish is near and dear to my heart because it comes from my mother. My family food traditions have their root in her birth town east of Naples. She learned to cook from her mother and I learned to cook from her.

I love to pass on the traditions, share the recipes that fill my belly and warm my heart.

Now, more than 100 years after my ancestors came to America our favorite dishes still draw us to the table. Our days together, many generations cooking in the kitchen and around the table, are precious.

Anyway, watch me make spaghetti aglio e olio in my Food Network video. It did turn out good if I do say so myself.

And wish me luck! Or maybe not.

Be sure to subscribe so you don’t miss what Food Network says.

5.0 from 2 reviews
Spaghetti Aglio e Olio (Garlic & Olive Oil)
 
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A quick complex sauce ready in the time it takes to cook the pasta.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 pound (500 grams) imported dried spaghetti
  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, roughly chopped
  • 3 anchovy filets, roughly chopped
  • ⅛ teaspoon crushed chili flakes
  • 1 tablespoon sea salt
  • 1 cup pasta water
  • ¼ cup grated pecorino
  • Italian flat parsley, roughly chopped (optional)
Instructions
  1. In a large pot bring 4 quarts of water to a boil.
  2. Add the salt.
  3. Cook the pasta to al dente, about 8 minutes.
  4. In a large pan heat the olive oil.
  5. Add the anchovy, garlic and chili and cook over medium-high heat until the anchovy dissolves and the garlic just begins to take on color.
  6. Add the pasta water and mix well.
  7. Over high heat add the drained spaghetti and finish cooking the pasta in the sauce.
  8. Off the heat add the pecorino and mix well.
  9. For a little color sprinkle the parsley on top to add some color before serving.

 

 

Squash Blossom Sauced Ravioli from North Beach’s New Italian Homemade Company

Italian Homemade Opens on Columbus in North Beach
Mattia Cosmi & Andrea Iannitti (and my shadow) at Italian Homemade Now Open on Columbus in North Beach

The Italian Homemade Company opened in North Beach on Columbus between Filbert & Greenwich a few days ago. I visited this morning for the first time. It was like stopping by someone’s kitchen in northern Italy.

I’m making a light pasta cream sauce with zucchini blossoms and was looking for fresh pasta. I bought some of Homemade’s fresh tagliatelle. But I couldn’t resist this morning’s crop of tiny spinach and ricotta ravioli for my delicate sauce.

Mattia Cosmi and Alice Romagnoli, the gracious owners, are settling into their new space. Alice makes fresh pasta every day. She hails from Rimini on the northern Italian Adriatic coast where they make beautiful fresh pasta. Mattia, is from the Marche region.

Another owner, Carlo Ciccardi, was jet-lagged after arriving a few hours ago from a trip back home near the beautiful beach town between Naples and Rome, Sperlonga.

Stop in soon for fresh pasta, salumi, cheeses and imported products. Italian Homemade will make several fresh pasta choices each day along with other fresh dishes to take away.

Today Alice made a lasagna with bechamel and ragu. She suggested a baked in-house piadina (flat bread) sandwich with your choice of stuffed baked tomato or pepper inside. Add some prosciutto and mozzarella and you have a fresh street-food meal to eat at the long communal table or to take away to enjoy in Washington Square, just a block away.

Benvenuti e buona fortuna! A warm welcome and best wishes to our new neighbors. Thank you for bringing another slice of Italia to North Beach.

Fresh ravs from Italian Homemade with a squash blossom & shallot cream sauce
Fresh ravs from Italian Homemade with a squash blossom & shallot cream sauce

My lunch turned out beautifully.

The Italian Homemade Company spinach and ricotta ravioli are delicate but toothsome. The tasty little ravioli are bathed in the shallot-flavored cream sauce accented by the sweetness of the zucchini blossoms and the nuttiness of the parmigiano. Even with just a few ingredients, these ravioli explode with complex flavor in every bite.
Here’s the recipe for the squash blossom cream sauce. It works well with delicate stuffed pasta or flat fresh or dried pasta like fettucine or tagliatelle.

Check out Italian Homemade’s Facebook page.

Buon appetito!

5-Minute Basil Pesto

Gemelli with 5-Minute Basil Pesto
Gemelli with 5-Minute Basil Pesto

Got 5 minutes? You can be eating pasta with fresh and flavorful basil pesto, pesto alla Genovese, in no time.

This pesto hails from Liguria on the northern Italian coast where small leaf basil grows on the hills around Genoa overlooking the Italian Riviera. The roots of North Beach’s Liguria Bakery, famous for it’s foccacia, are in this region of Italy.

I don’t have Ligurian basil so I’m using organic Bay Area basil instead. You can use your local basil as well. Traditionally the pesto is made with a mortar and pestle but I’m using a food processor. It’s fast and yields a fine paste.

The main ingredients are basil, pine nuts (pinoli), garlic, grated parmigiano and pecorino, and a really good extra virgin olive oil. Use the best ingredients you can afford.

Pine nuts from China are prevalent in the market and cheaper but they taste waxy and don’t have the full, clean, nutty flavor of Italian pine nuts so buy Italian pinoli if you can.

The Ligurian version is usually made with trenette, a flat long pasta or trofie, a short twisted pasta. I used gemelli (twins) a short twisted pasta pretty close to the hard to find trofie.

This is an uncooked sauce. Just process all the ingredients in a food processor. The pesto will be ready way before the pasta water comes to a boil.

The short twisted toothy gemelli burst with fresh flavor. The aromatic basil immediately tingles your tongue followed by the nutty flavor of the pinoli and buttery olive oil. The parmigiano, pecorino and just an echo of fresh garlic round out each bite. So simple and so delicious.

A few years ago we got lucky on a visit to Rome. My friend Guiliano who lives in the historical center had just returned from visiting his family in Genoa and he invited us over for dinner. He brought just-picked Ligurian basil back with him and he was making pesto for us. He added cubes of potato and green beans to the pasta and coated it all with the best pesto I’ve ever eaten.

For my American friends adding potato and green beans to this dish is controversial. I like it that way but many don’t. They just want pasta coated with basil pesto. Try it both ways and see which you prefer.

If you want to make the traditional Genovese version, cut the potato in 1/2 chunks. Cut off the stem end of the green beans and cut them into 2-inch pieces. When the pasta water comes to a boil add the potatoes and cook for 5 minutes then add the green beans and cook for another 5 minutes. Then add the pasta and cook to al dente. Strain the pasta, potatoes and beans out of the water, put them all in a bowl, add the pesto and mix to coat everything well.

Basil pesto is the most famous but there are many, many more. Try my Pesto Trapanese from Sicily with cherry tomatoes and almonds for a different taste treat. It’s one of 3 sauces I made for my potato gnocchi.

Buon appetito!

5-Minute Basil Pesto
 
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Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound (500 grams) gemelli or your favorite short cut pasta
  • 3 cups fresh basil leaves, tightly packed
  • 2 garlic cloves, peeled
  • ½ tablespoon sea salt plus 3 tablespoons for the pasta water
  • ⅓ cup extra-virgin olive oil, plus more to cover the pesto
  • ¼ cup pine nuts, lightly toasted
  • 2 tablespoons grated Parmigianno-Reggiano
  • 2 tablespoons grated Pecorino Romano
Instructions
  1. Put 5 quarts of water with 3 tablespoons of sea salt over high heat and bring it to a boil.
  2. In the meantime, put the basil, garlic, salt, and olive oil in the food-processor bowl. Process 10 to 15 seconds, stopping once to scrape down the sides of the bowl, to form a coarse paste.
  3. Put the pine nuts in the food processor and process another 10 seconds, scrape down the bowl midway, until you create a uniform, smooth bright-green paste.
  4. Add the grated cheeses to the bowl and pulse a few times to combine.
  5. The pesto should be thick but flowing. If it is to stiff add a bit more olive oil.
  6. The pesto will be fine at room temperature until you cook the pasta. (If you keep it out longer, cover the top of the pesto with a thin layer of extra virgin olive oil so it doesn't discolor.)
  7. Cook the pasta to al dente, strain and put into a bowl. (Reserve some of the pasta cooking water.)
  8. Add the pesto and mix to coat the pasta well. If the pasta is too dry add some of the pasta cooking water.
  9. Top each serving with a light drizzle of olive oil and a sprinkle of grated cheese.
  10. Serve immediately.
  11. (To store the pesto longer, cover the surface of the pesto with plastic wrap, close the container tightly and refrigerate or freeze the pesto. Let the stored pesto come back to room temperature before using.)

 

Cacio e Pepe: Spaghetti with a No-Cook Pecorino & Black Pepper Sauce

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Cacio e pepe
Cacio e pepe is a minimalist Italian version of mac and cheese.

It’s ridiculous how a few quality ingredients can make such a sumptuous pasta dish. When in Rome cacio e pepe is one of two pasta dishes that I order at one of my favorite restaurants as soon as I arrive.

If you’re really hungry and want something simple to eat this no-cook sauce is for you. Boil well-salted water, cook the spaghetti and you’re almost done.

When the spaghetti is al dente, fish it out of the water and put it in a big bowl. Pour a cup of hot pasta water over the spaghetti, stir in the grated pecorino & freshly ground black pepper, toss and your ready to eat.

The silky zesty pecorino sauce clings to every strand of spaghetti and the black pepper explodes in your mouth. I couldn’t stop eating this one.

Be sure to buy the best spaghetti from Italy that you can. I prefer pasta from a small producer in and around Naples. This pasta could cost you 4 or 5 dollars but it’s worth every penny. Their durum wheat pasta extruded through a bronze die has a deep nutty wheat flavor and the rough surface holds sauce well. In a pinch I use De Cecco.

Buy a hunk of pecorino romano from Italy and grate just before using to maximize its taste. Buy quality black peppercorns and coarsely grind or crush them so that you fully enjoy their robust flavor and texture.

Oh, and that other pasta dish I can’t wait to eat when I get to Roma, spaghetti carbonara. Let me know if you want me to make that one in a future episode. Just leave a comment.

I often make a spaghetti pie when I have cacio e pepe left over. Just add beaten eggs, mix and bake it until the spaghetti strands on top are golden and nutty. It’s an easy way of getting a second day of enjoyment out of this tasty dish. You can make a spaghetti pie too.

Buon appetito!

5.0 from 1 reviews
Cacio e Pepe: Spaghetti with a No-Cook Pecorino & Black Pepper Sauce
 
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Author:
Serves: 4-6
Ingredients
  • 1 pound (500 grams) spaghetti
  • 1 cup grated pecorino romano
  • freshly coarsely ground black pepper to taste
  • sea salt for the pasta water
Instructions
  1. Bring a large pot of well-salted water to a boil over high heat.
  2. When the water reaches a rapid boil add the spaghetti. Toss the spaghetti to make sure it doesn't stick.
  3. While the spaghetti is cooking grate the pecorino, half on the coarse grate and half on the fine grate.
  4. Coarsely grind black pepper or crack them with a pan or a meat pounder.
  5. When the spaghetti is al dente fish it out with tongs and put it in a big bowl. (Save 2 cups of pasta water if you drain it in a colander.)
  6. Add a cup of pasta water to the bowl and toss to moisten the spaghetti.
  7. Add the grated pecorino and toss. If the pasta is too dry add more pasta water to form a silky sauce.
  8. Add the black pepper and toss the spaghetti well.
  9. Serve immediately. Have some pecorino and the pepper mill on the table for your guests to add more if they want.

 

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

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Spinach and ricotta cannelloni will take you to my childhood in Northern Jersey.
Spinach and ricotta cannelloni will take you to my childhood in Northern Jersey.

Growing up in northern Jersey when my Mom took out her small black cast iron pan Sunday morning we knew we were in for a treat.

She was getting ready to make crespelle (crepes) for her fantastic spinach and ricotta stuffed cannelloni (big pipes).

The crispy and creamy cannelloni hot from the oven would be the pasta course for our Sunday dinner.

Don’t give me a hard time with the cannelloni versus manicotti thing. In Italian-American restaurants these are called manicotti but in Italy especially around Naples this dish is cannelloni.

Now that that’s out of the way let’s get back to the recipe.

With a hot well-oiled small saute pan, a flat griddle pan or a non-stick crepe pan you’ll find that the crespelle are easy and quick to make. You can even make the crespelle the day before and keep them in the fridge to quickly fill and bake the next day.

Make a simple San Marzano-basil tomato sauce so that the cannelloni aren’t overwhelmed. The tasty crespelle are the perfect tender wrapper for the creamy spinach-ricotta filling with melted mozzarella on top.

I usually serve two cannelloni topped with a little extra sauce to each guest. If any cannelloni  are left over I have been known to eat one or two more. They are absolutely delicious.

Watch me make a fresh San Marzano tomato sauce during the late summer harvest. You can substitute canned San Marzano tomatoes from Italy for fresh so you can make the marinara sauce all year long.

And if you want to make fresh pasta instead of crespelle for the cannelloni watch me make fresh pasta ravioli for inspiration.

Buon appetito!

4.0 from 1 reviews
Spinach and Ricotta Cannelloni
 
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Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6
Ingredients
For the Crespelle (makes about 18)
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 cup unbleached all purpose flour
  • 1¼ cups (or more) whole milk
  • Extra virgin olive oil for brushing the crepe pan
For the Filling
  • 2 pounds fresh spinach or 2 10 ounce packages frozen spinach, thawed
  • 1 pound ricotta, well drained
  • 2 eggs, beaten
  • ¼ cup grated parmigiano reggiano
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
Crespelle Topping
  • 8-ounces mozzarella, grated
  • ¼ cup parmigiano reggiano, grated
Sauce
  • 1 28-ounce can San Marzano tomatoes, crushed by hand, stems and skin removed
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, smashed
  • 2 sprigs fresh basil
  • sea salt to taste
Instructions
  1. Preheat the oven to 375 degrees.
For the Sauce
  1. Put a pot over medium-high heat.
  2. Add the olive oil and garlic.
  3. Saute the garlic for a minute or so. You don't want it to pick up any color, just infuse the oil with its flavor.
  4. Add the tomatoes and stir well.
  5. Add sea salt to taste and the basil.
  6. Bring the sauce to a gentle simmer, lowering the heat if needed.
  7. Simmer uncovered for 20 minutes or until the volume is reduced by 25%.
  8. Keep the sauce warm while you make and bake the cannelloni.
For the Crespelle
  1. Whisk eggs and salt in large bowl.
  2. Gradually whisk in flour, then 1¼ cups milk.
  3. Whisk until the batter is very smooth and has no big clumps of flour.
  4. If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream.
  5. Heat 8-inch diameter nonstick skillet over medium-high heat. Brush with extra virgin olive oil.
  6. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly.
  7. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds.
  8. Turn and cook until brown spots appear on second side, about 30 seconds.
  9. Turn crepe out onto plate.
  10. Repeat with remaining batter, brushing skillet with EVOO and stacking crepes on plate.
For the Filling
  1. Put the spinach in a pot over medium-high heat and add ½ cup water
  2. Cook until the spinach is wilted.
  3. Drain the spinach.
  4. When the spinach is cool enough to handle, squeeze out as much water as you can.
  5. Roughly chop the spinach.
  6. Put all the ingredients in a large bowl and mix well.
Assembly
  1. In a large baking dish put ¼ cup of the sauce to lightly cover the bottom of the dish.
  2. Lay the crespelle on a flat work surface.
  3. Put about 3-4 tablespoons at one end of each crespelle and roll it up.
  4. Place it seam side down in the baking dish.
  5. Repeat until all the crespelle are filled.
  6. Top the cannelloni with a light layer of sauce.
  7. Top the sauce evenly with the mozzarella and then the parmigiano.
  8. Cover the baking dish with foil and bake in the oven for about 30 minutes.
  9. Uncover and bake until the mozzarella on top of the cannelloni is melted and slightly browned, about 10 minutes more.
  10. Let the cannelloni cool for about 5 minutes before serving.

Gianni’s Tip: I made crespelle (crepes) for this stuffed pasta dish but fresh pasta sheets, no-cook lasagna sheets or dried manicotti (big sleeves) or large shells work just as well with this filling.

Cook the dried pasta in boiling water until al dente before filling.

The no-cook lasagna sheets should be soaked in hot water until they are pliable and the fresh lasagna sheets need to be cooked in boiling water. Either way put in the sheets in a single layer on kitchen towels until they are cut into 6 to 8-inch squares and filled.

If you have any cannelloni left over they are even better heated in the oven the next day. You can freeze them too.

Pasta with Prawns & Roasted Red Pepper Sauce Recipe

Strozzapreti pasta and prawns in a roasted red bell pepper sauce
Strozzapreti pasta and prawns in a roasted red bell pepper sauce

I love the intense sweet roasted red bell pepper flavor of this quick sauce.

It’s a perky fresh topping for chicken, meat or fish and fantastic as a sauce for pasta.

I’m using it to dress strozzapreti (choke the priest) pasta and prawns.

Roasted pepper sauce is easy to make in the food processor. The prawns fry up quickly.

Once you have the roasted peppers you can have this dish on your table in the time it takes to boil the pasta water. OK, maybe a few minutes more.

The sauce is sweet, the prawns crunchy, briny and tender. The toasted pinoli adds a nutty note and the paprika a smoky sparkling hot finish to every bite.

The intense flavors meld really well and are brightened by the fresh basil. A little sweet, a little hot and complex.  I couldn’t stop eating this really simple pasta and shrimp dish. Don’t think we’ll have any leftover today.

Be sure to subscribe to Gianni’s YouTube channel so you don’t miss the new video episodes from Hungry Village. The first of the new Gianni’s North Beach series is coming real soon.

Keep on cooking. Buon appetito!

Roasted Pepper Sauce for Shrimp & Pasta Recipe
 
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Author:
Serves: 4
Ingredients
  • 1 pound (500 grams) strozzapreti or you favorite short dried pasta
  • 12 large prawns, shelled and deveined
Roasted Red Pepper Sauce
  • 2 large red bell peppers (or use jarred drained & rinsed well)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, roughly chopped
  • ½ onion, cut in half and then in thirds
  • ¼ cup toasted pinoli
  • ½ teaspoon paprika
  • 1 cup water or broth
  • sea salt and freshly ground pepper to taste
  • 4 fresh basil leaves, roughly torn
Prawns
  • Flour for dusting
  • sea salt and freshly ground pepper to taste
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Bring a large pot of well-salted water to a boil.
  2. Roast the peppers on an open flame atop your stove or in the oven at 425 until the skin is charred all over.
  3. If roasting atop the stove put the charred peppers on a plate and cover with a bowl for about 5 minutes.
  4. When the peppers are cool enough to handle remove the charred skin, stem, and seeds.
  5. Scrape off the remaining charred skin and seeds and trim any large membranes.
  6. Cut the roasted peppers in pieces.
  7. Put them in the food processor bowl.
  8. Saute the onion in a large pan over medium heat until translucent.
  9. Add the garlic and sauté for a minute.
  10. Put the onion, garlic, toasted pine nuts, roasted peppers, paprika, olive oil, and sea salt and black pepper to taste in the processor bowl.
  11. Process to a paste consistency.
  12. Add enough water or broth to bring the paste to sauce consistency.
  13. Put the saute pan back over medium-high heat. Add more oil if necessary to fry the prawns.
  14. Dust the prawns with flour, sea salt and ground pepper to taste.
  15. When the oil is hot, saute the prawns until the first side is golden, about 2 minutes or so.
  16. Turn the prawns over and carmelize the second side, about a minute more. The prawns should be firm to the touch.
  17. Put the prawns on paper towel to drain.
  18. Pour out any excess oil in the sauté pan if needed and over medium heat warm the saute panl.
  19. Add the roasted pepper sauce and sauteed prawns back to the saute pan and warm the sauce and prawns over medium-low heat as the pasta finishes cooking. (Sink the prawns into the sauce while they warm.)
  20. Add the torn fresh basil to the sauce.
  21. Add the pasta to the sauce and mix to coat all the pasta and prawns with the roasted pepper sauce.
  22. Arrange the prawns atop of the strozzapreti.
  23. Drizzle a little good finishing extra virgin olive oil.
  24. Serve immediately.

 

North Beach is San Francisco’s Heart

Worth the wait!
Santo’s Cannolo at Cavali Cafe–A North Beach Treasure

So says Carl Nolte in today’s Chronicle.

“People will tell you that South of Market is the new center of San Francisco. But North Beach has all the contradictions that made San Francisco what it is. And for my money the heart of the town is North Beach.”

Molinari’s Deli, early morning tai chi in Washington Square, lunch at Original Joe’s where a mistress may be at the next table, Liguria Bakery’s fantastic focaccia, Carl surveys it all in his ode to North Beach.

You know how much I love North Beach. Come along with me as I scour what’s left of North Beach’s Italian-American neighborhood to get all the fixings for a 4-course meal with friends last weekend. Homemade ricotta and mozzarella ravioli in a San Marzano tomato-basil sauce were the star of that 4-hour meal. Santo’s incredible cannoli weren’t too bad either.

Wayne Thiebaud's Laguna Rising
Wayne Thiebaud’s Laguna Rising

Only one week left to see the incredible Memory Mountains, the Wayne Thiebaud exhibit at the Paul Thiebaud Gallery on Chestnut Street at the fringe of North Beach.

You may know Wayne Thiebaud from his luscious cake paintings or the gum ball machine. I love his landscapes as well.

At 94 Wayne remains a prolific artist. The exhibit features his recent work and older food and landscape paintings that give the exhibit context over time.

Don’t miss this extraordinary collection of art. See which new ridge painting resembles a cake good enough to eat and another like a swirl of chocolate gelato ready to be scooped up.

What’s not to love in North Beach?

I know, the messy and disruptive subway to nowhere dig, loss of old Italian businesses. Don’t get me started. I’m in a wonderful mood this morning.

North Beach Shopping Spree Ends with Shadow Ravioli

Homemade ricotta & mozzarella ravioli in a San Marzano basil sauce
David Fagan’s shadow pic of homemade ricotta & mozzarella ravioli

“Make homemade ricotta ravioli for Saturday’s dinner,” my Seattle friend told me before she boarded her plane. And so started a day of shopping and eating in North Beach with friends.

Those are my shadows on the dining room wall. I’m holding a tray of ricotta & mozzarella ravioli while tallying how many ravioli each of the 7 friends at my table would eat.

These are big ravioli. Most chose 2 or 3.

Early Saturday morning we headed down the hill to North Beach to buy what we needed for dinner. Santo let us use Cavalli Cafe on Stockton Street as our staging area.

As we sipped our coffees Santo packed up cannoli ingredients for us to assemble after dinner. We didn’t want the shells to get soggy if they were filled too soon before we devoured them.

We left the fruits and vegetables from Union Produce with Santo and headed to Molinari deli for the antipasti fixings. We dropped the bags back at Cavalli and crossed the street to Little City Meat Market for 3 types of sausage to roast and serve with the ravioli.

Italian wines from Coit Liquors and Acme bread from Little Vine and we were ready to head back to my place. My friends insisted that we had too many bags to carry up the hill. We hailed a cab. How civilized, a ride right to my front door.

Back in my kitchen, we got the San Marzano basil sauce going and left it to simmer. Then 3 of us made the pasta dough and ran it through my hand-cranked pasta machine until we had long, wide pasta sheets.

As the sheets dried we whipped up the simple creamy ricotta and mozzarella filling. My friends jumped in and made one sheet of ravioli under my careful supervision. We ended up with 27 large ravioli.

Watch my fresh ravioli with San Marzano sauce video episode and make some yourself. You won’t be sorry.

Antipasti Platter
Antipasti Platter

Here’s the antipasti platter that started off our meal. It’s a good example of what you can put together for your next holiday party.

Starting with the top middle dish:

Marinated mixed olives and black oil-cured olives; sharp provolone & a young pecorino with pistachios; marinated giant Corona beans; homemade pickled eggplant; gorgonzola dolce; taralli; steamed green beans with lemon & olive oil. In the center dish: prosciutto di San Daniele, mortadella and coppa picante.

Use my pickled eggplant recipe to make some to have handy in your fridge.

My green bean salad recipe is quick and easy. Add something fresh and delicious to your antipasti platter too.

Remember those cannoli fixings Santo packed up for us?

Three and a half hours after the meal started and 6 bottles of wine later, I just passed the shells, filling, chocolate chips and orange peel syrup around the table for each my guests to make their own cannolo. They didn’t mind doing it themselves. Santo’s cannoli are fantastic and the crispy shells shattered with each creamy bite.

Champagne grapes and roasted chestnuts ended our meal. A wonderful evening with friends at my table.

Treasure your times together around the table this holiday season.

Buon appetito!

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
 
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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
 
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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.)

 

 

Fat Macaroni with Ricotta and Tomato Sauce

Paccheri with Ricotta and Fresh San Marzano Tomato Sacue
Paccheri with Ricotta and Fresh San Marzano Tomato Sacue

Tomatoes overflow the farmers market. I bought fresh organic San Marzano tomatoes with this pasta dish in mind.

I’m in the mood for rich and creamy so I’m mixing ricotta with the quick-cooked tomato sauce and serving it with giant dried pasta tubes.

The classic Neapolitan Paccheri con Ricotta e Salsa di Pomodoro is a late summer treat.

Paccheri means “slaps” in Italian. Gentle face slaps not hostile ones.

The fat tubes collapse on themselves. The pasta makes a slapping sound when picked up with a fork because of the creamy sauce trapped inside.

Paccheri are a big mouthful of pasta so you need a sauce that will hold up to them. This one fits the bill.

I usually just add basil to a quick-cooked fresh summer tomato sauce. But I remembered that sometimes my Mom added oregano to her tomato-basil sauce so I did too.

The mellow creamy ricotta-tomato sauce coats the fat pasta inside and out. Add a dollop of the tomato sauce on top. The fresh basil and oregano shine behind the sweet tomatoes. The freshly ground black pepper lightly tingles your tongue. You won’t believe the flavor wallop from so few ingredients quickly cooked.

If you can’t find paccheri use rigatoni, ziti or penne instead. If you can’t find San Marzano tomatoes use the ripest tomatoes available in your market. In a pinch use a 28-ounce can of imported San Marzano tomatoes.

Buon appetito!

 

Macaroni with Ricotta and Tomato Sauce
 
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A creamy light ricotta and fresh San Marzano sauce coats the fat pasta tubes inside & out.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6
Ingredients
  • 1 pound or 500 grams dried paccheri or your favorite imported tube pasta
  • 1 pound fresh San Marzano tomatoes or the ripest summer tomatoes available in your market (or in a pinch a 28-ounce can of imported San Marzano tomatoes)
  • 1 large sprig fresh basil, plus more for garnish
  • 2 sprigs fresh oregano, plus more for garnish
  • 2 garlic cloves, smashed
  • 3 tablespoons extra virgin olive oil
  • freshly ground black pepper to taste
  • 1 cup whole milk ricotta
  • ½ cup freshly grated pecorino
Instructions
  1. Put a big pot of well-salted pasta water over high heat and bring to a boil.
  2. Make an "X" in the top of each tomato. Put the tomatoes in the hot pasta water until the skin begins to blister, about 30 seconds.
  3. Remove the tomatoes to a bowl and when they are cool enough to handle peel off the skin.
  4. Pass the tomatoes through a food mill to form a smooth sauce. Or finely chop the tomatoes for a chunkier sauce.
  5. In a sauce pan over medium-high heat add the olive oil and the garlic. Cook until the garlic becomes translucent.
  6. Add the tomatoes to the sauce pan along with the basil and oregano sprigs.
  7. Reduce the heat to medium-low.
  8. Stirring occasionally cook the sauce until most of the tomato water is evaporated, about 15-20 minutes.
  9. Combine the ricotta and the grated pecorino in a large bowl and mix them well with a fork.
  10. When the pasta water is at a vigorous boil throw in the pasta. Follow the instructions and cook the pasta until al dente. Before draining the pasta reserve a ½ cup of the pasta cooking water.
  11. Pour about half of the hot tomato sauce into the cheese mixture in the bowl. Add 1 or 2 tablespoons of the reserved pasta water. Stir well.
  12. Keep the remainder of the tomato sauce warm over low heat.
  13. Add the drained pasta to the sauce, rip in a few fresh basil leaves and fresh oregano leaves and black pepper to taste. (Add more pasta water for a looser, creamier sauce.)
  14. Serve immediately topping each plate with a little more tomato sauce left in the sauce pan and a light sprinkle of grated pecorino.

 

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.

 

Fresh San Marzano Tomatoes with Pappardelle

Fresh San Marzano Tomato with Pappadelle
Fresh San Marzano Tomato with Pappardelle

I scored the first of the organic San Marzano tomatoes from Happy Boy Farms at the Thursday Galleria farmers market in San Francisco’s financial district.

I was lazy and wanted a simple sauce so I didn’t cook it at all. This pasta can be on your table in about 30 minutes.

Just pop the San Marzanos in boiling water to loosen the skin and peel them. Roughly chop the tomatoes and let them marinate with extra virgin olive oil, basil and garlic for 30 minutes while the pasta water comes to a boil.

When the pasta is cooked add the marinated tomatoes and toss to coat the pasta well. Top each serving with a ripped basil leaf, a drizzle of extra virgin olive oil and a light shower of grated parmigiano and eat.

You can use any fresh tomato for this pasta sauce. As long as they’re ripe and sweet, cherry, pear or heirloom tomatoes work well too. The heat of the pasta will bring out their full sweet flavor.

I didn’t make my own pasta. I bought some fresh pappardelle at the market but you can use long or short dried pasta too. Make it with penne or another short dried pasta and serve it at room temperature or slightly chilled and you have an Italian pasta salad for your summer buffet table.

I love the pure raw flavors of the sweet tomatoes and basil bathed in the garlic-infused olive oil. The toothsome pappadelle captures it all and adds a nutty wheat note to every bite.

If you want to have a quick cooked fresh sauce check out my San Marzano sauce with choke the priest pasta video episode.

Buon appetito!

Uncooked Fresh San Marzano Tomatoes with Pappardelle
 
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An uncooked fresh San Marzano tomato sauce marinated for 30 minutes with basil and garlic served over your favorite pasta. Simple and delicious.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 pounds fresh San Marzano tomatoes
  • 2 sprigs fresh basil, leaves roughly torn
  • 2 garlic cloves, peeled and smashed
  • 3 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper to taste
  • 1 pound fresh pappardelle or your favorite fresh or dried pasta
Instructions
  1. Put on a large pot of water to boil.
  2. Score the top of each tomato with a cross and put them in the boiling water for about 20 seconds to loosen the skin. Remove the tomatoes to a bowl.
  3. When the tomatoes are cool enough to handle peel off the skin.
  4. Cut the tomatoes in half and squeeze out the seeds.
  5. Cut the halves into strips and roughly chop the tomatoes.
  6. Put the tomatoes in a bowl with the basil, garlic and olive oil. Add sea salt and freshly ground black pepper to taste and mix all the ingredients well.
  7. Set the bowl aside and let the tomatoes marinate for at least 30 minutes to let the flavors meld. Stir occasionally.
  8. Add sea salt to the water and bring the water back to a boil. Cook the pasta to al dente so that it is tender but still has a toothsome bite.
  9. Drain the pasta and put in a large bowl. Add the marinated tomatoes and mix to coat the pasta well.
  10. Add a fresh ripped basil leaf, a drizzle of extra virgin olive oil and a sprinkle of grated parmigiano to each plate of pasta.
  11. Serve immediately.

 

Orecchiette with Arugula

Orecchiete with arugala in a garlic infused olive oil sauce
Orecchiete with arugula in a garlic infused olive oil sauce

I snagged some baby arugula at the Petaluma farmer’s market yesterday.

Simply drizzled with extra virgin olive oil, a drop or 2 of red wine vinegar and sea salt, the tender peppery arugula is a summer treat.

But arugula isn’t just for salads.

I have more arugula that I want to eat now and I’m in the mood for a simple pasta. This quick recipe fits the bill. The pasta is on your table in the time it takes to cook the pasta.

I like a small short pasta for this dish. I used orecchiette (little ears) but you can use dried cavatelli, ditali or your favorite pasta shape.

What a treat to be able to use this just-cut arugula. I don’t want to lose any of its fresh goodness so I just let the arugula wilt in the heat of the pasta and garlic-infused olive oil.

The orecchiette is bathed in the thick mellow sauce. The lightly toasted garlic slices add a nutty note to the peppery arugula enhanced by light heat from red pepper flakes.

You won’t believe the full flavor from so few ingredients. Simple, quick, healthy and delicious.

Buon appetito!

Pasta with Arugula
 
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Just-cut arugula warmed by the heat of the pasta with garlic-infused olive oil. A simple summer pasta treat.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6-8
Ingredients
  • 4 cups arugula
  • 1 pound dried orecchiete or your favorite short pasta
  • 4 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • ¼ teaspoon dried red-pepper flakes
  • 2 tablespoons sea salt for the pasta water and more to taste if needed
  • 1 cup reserved pasta cooking water
Instructions
  1. Put on a large pot of salted water to boil. (5 quarts water, 2 tablespoons sea salt)
  2. When the water is at a rapid boil add the pasta, stir occasionally so the pasta doesn't stick and cook until the pasta is just al dente.
  3. While the pasta is cooking make the sauce.
  4. Put a skillet or pan large enough to hold the pasta over medium-high heat.
  5. Add the olive oil, garlic and red pepper flakes to the pan and cook until the garlic just starts to take on color.
  6. Reduce the heat to low to keep the sauce warm while the pasta finishes cooking.
  7. When the pasta is cooked reserve a cup of the cooking water, strain the pasta and add it to the sauce.
  8. Add some cooking water to thin the sauce and bring the sauce to a simmer.
  9. Add the arugula, toss well and cook until the arugula starts to wilt.
  10. Serve immediately with a sprinkle of grated parmigiano.