Skip to main content

Cooking Instructions for 3/19

Tajarin with Crab Sauce
  1. In a stockpot, bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to contain the pasta and sauce, bring sauce to a gentle simmer and stir.  
  3. Drop Tajarin in water, allow to cook UNTIL THEY FLOAT!  Once they hit the water, give them a gentle stir with a wooden spoon or spatula, allow them to separate if any seem stuck together.  Avoid trying to do it before as they may break.  There should be enough room for them to spread out and boil properly.  These cook super fast, once they float, pull them.
  4. Keep the sauce on a simmer.
  5. Add a few splashes of seasoned pasta water to sauce.  Strain the Tajarin and discard the remaining water.  Add pasta to pan with sauce.
  6. Allow to simmer for 1 to 2 minutes over medium high heat, gently tipping the pan away from and toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where it may get stuck to the pan.  Using tongs or a wooden spoon/rubber spatula is best here.
  7. Once the pasta appears glazed and well coated, plate and serve.
Further enhancements:
  • A nice squeeze of fresh lemon juice is an ideal finish
  • Toasted Bread Crumbs
  • Fresh Parmesan ( I know, fish and seafood.... but it'll be good!)
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolk, Salt
Sauce: Lump Crab, Leeks, Butter, Salt, Spring Onions, Garlic, Mascarpone, Vegetable Stock, White Wine, White Wine Vinegar, Lemon Juice, Lemon Zest, Cream
-----
Farro Canestri with Mushroom Rag ù
  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to contain the pasta and sauce, add the Mushroom Ragu with 2-3 tablespoons of water.  Warm the sauce and melt over low heat.
  3. Drop Canestri n boiling water.  Allow to cook for 3-4 minutes.  Farro is a hearty grain and requires longer cooking time, give them a test after 3 minutes.  Check one piece every 30-45 seconds after if you'd like them to cook longer.  Keep in mind all pasta cooks for another 1-2 minutes in Step 6.
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Mushroom Ragu.
  6. Allow to simmer together for 1- 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  
  7. Once the pasta appears glazed and well coated, serve and enjoy.
Further enhancements:
  • Any grateable cheese you enjoy, more black pepper
  • Sauteed spinach or leafy greens would be nice
Ingredient Listing:
Pasta: Semolina, Farro, Egg, Water, Salt
Sauce: Many Mushrooms: Nebrodini Bianco, Brown Beech, White Beech, Yellowfoot Chanterelle, Shiitake, Button, Crimini, Garlic, Shallot, Red Wine Vinegar, Cream, Parsley, Tarragon, Chive, Chervil, Salt, Black Pepper
-----
Koginut Squash Gnocchi with Maytag Blue Sauce

If you want these pan seared, you'll need to blanch them first.  To do so, go through Steps 1, 2 and 4 (skip 3 for now).  Transfer to a cookie sheet with a few splashes of olive oil on it.  Warm a cast iron or non-stick saute pan over low heat for 1.5-2 minutes.  Add oil or butter (if using butter, allow to melt and foam) and then drop gnocchi in the pan in batches.  You don't want to crowd it, or they will not sear well.  Work over medium-high heat and allow to lightly brown, then toss in the fat to sear the other side.  Then add them to a pan with the sauce and do steps 6 and 7.

  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to contain the pasta and sauce, add the Maytag Sauce with 2-3 tablespoons of water.  Warm the sauce and melt over low heat, do not reduce.  
  3. Drop Gnocchi in boiling water, carefully.  Allow to cook UNTIL THEY FLOAT, simmer 15 seconds or so then remove.  
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Maytag Sauce.
  6. Allow to simmer together for 1- 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  
  7. Once the pasta appears glazed and well coated, serve and enjoy.
Further enhancements:
  • Parmesan, pecorino or any grated cheese you enjoy.
  • Toasted bread crumbs or candied walnuts would be great additions.  
  • Hear me out on this but a small drizzle of honey to finish the plate would be excellent.
Ingredient Listing:
Pasta: Koginut Squash, Ricotta, Oil, Egg, 00 Pasta Flour
Sauce: Cream, Milk, Maytag Blue Cheese, Black Pepper, Garlic, Walnut, Bread, Salt, Lemon Juice, Lemon Zest, White Wine Vinegar.

Continue reading

Cooking Instructions for 3/12

Cooking Instructions for 9/17

Cooking Instructions for 3/26

Your Cart

Your cart is currently empty.
Click here to continue shopping.