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Cooking Instructions for 4/16

Fusilli with Lamb Ra and Smoked Ricotta
  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 sauce and 1/4 C water, melt over low heat
  3. Drop Fusilli in boiling water.  Allow to cook for 2-3 minutes.  
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the 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, plate the Smoked Ricotta however you wish - in multiple dollops or just one in the center.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like.  
  • A knob of butter or a good swig of olive oil are always welcomed if you want a creamier mouthfeel.  
  • Fresh torn herbs like Basil, Tarragon, Parsley or Mint
Ingredient Listing:
Pasta: Semolina, Egg, Water, Salt
Sauce: Lamb Shoulder, 'nduja, Carrot, Fennel, Onion, Garlic, Cumin, Rosemary, Black Pepper, White Wine, Tomato Paste, Chicken Stock, Shallot, English Peas (Mick Klug Farm, MI), Salt, Red Wine Vinegar
Ricotta: Bellwether Ricotta, Pecan & Grapevine Smoke, Salt
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Carrot Cavatelli
  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. Drop the Cavatelli in boiling water and cook (for a while!) - these are our longest cooking pasta, check for doneness after 5 minutes, depending upon when you cook them they may take up to 7 minutes. Cavatelli are dumpling and can be cooked al dente if you prefer, but we recommend cooking them until they are tender. 
  3. In a separate pan large enough to contain the pasta and sauce, warm the sauce and melt over low heat.
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Ramp + Mascarpone 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 like.  
  • Fresh Squeeze of Lemon at the end or swirl of good olive oil at the end for acidity.
  • Fresh herbs like Basil, Parsley, Tarragon or Mint
Ingredient Listing:
Pasta: 00 Pasta Flour, Semolina Rimacinata, Carrot Juice, Salt
Sauce: Ramps (Mick Klug Farm, MI), Olive Oil, Parmesan, Mascarpone, White Wine, Lemon Juice, Lemon Zest, Salt, Basil, Shallot, Milk, Cream, White Wine Vinegar
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Canestri alla Vodka
  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 Vodka Sauce with 2-3 tablespoons of water.  Warm the sauce and melt over low heat.
  3. Drop Canestri in boiling water.  Allow to cook for 2.5 minutes (avoid dropping these in water that hasn't reached a boil yet, or they will be soft!)  
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Vodka 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 like.  
  • A smoky cheese (i.e. Scamorza) would be lovely, too.
  • I wouldn't mess with Vodka Sauce, leave it be!
Ingredient Listing:
Pasta: Semolina, Egg, Salt, Water
Sauce: Butter, Water, Vidalia Onion, Calabrian Chile Puree, Vodka, San Marzano Tomato, Mascarpone, Cream, Salt, White Wine Vinegar

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