Cooking Instructions for 4/16
Fusilli with Lamb Ragù and Smoked Ricotta
- Bring water to a boil, season with 1.5 Tbsp Salt/L of water
- In a separate pan large enough to contain the pasta and sauce, add the sauce and 1/4 C water, melt over low heat
- Drop Fusilli in boiling water. Allow to cook for 2-3 minutes.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce.
- 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.
- 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
- Bring water to a boil, season with 1.5 Tbsp Salt/L of water
- 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.
- In a separate pan large enough to contain the pasta and sauce, warm the sauce and melt over low heat.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the Ramp + Mascarpone Sauce.
- 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.
- 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
- Bring water to a boil, season with 1.5 Tbsp Salt/L of water
- 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.
- 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!)
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the Vodka Sauce
- 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.
- 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
