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Cooking Instructions for 4/23

Pappardelle Verde with Ramp Sausage Sugo & Caciocavallo
  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 melt over low heat
  3. Drop Pappardelle 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 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 and enjoy.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like.  If you cannot find additional Caciocavallo, Auricchio Provolone is a great addition.  A smoky cheese would be nice, too.
  • A knob of butter or a good swig of olive oil are always welcomed if you want a creamier mouthfeel.  
  • Fresh squeeze of lemon, black pepper
  • For even more greens, other hearty or leafy veggies like broccolini, rapini, spinach or turnip greens.
Ingredient Listing:
Pasta: Semolina, Egg, Spinach Water, Salt
Sauce: Ramp Sausage (Pork Shoulder, Salt, Pepper, Ramp Tops, Fennel Seed), Ramp Bottoms, Fennel, Onion, Celery, Pancetta, Roast Pork Shank Stock, White Wine, Bay Leaves, Milk, Imported Caciocavallo, Cream, Mascarpone, Salt
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Burrata & English Pea Agnolotti with Herbed Burro Fuso
  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. Carefully drop the Agnolotti in boiling water and cook for 2-3 minutes.  To check for doneness, test the edge of the pasta.  If it feels very firm still, it needs a bit more time.  The pocket will always be tender, but the sealed edge is where the 'al dente' can be tested.  If the edge has a bit of flexibility to it, it's likely done.  You can cook these for an additional 30-60 seconds if you're unsure and they'll be fine.
  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 Herbed Burro Fuso.  
  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.  This will be a rich and creamy experience overall!
Further enhancements:
  • Parmesan, Pecorino, or any grated cheese you like.  
  • Fresh Squeeze of Lemon or zest at the end, or swirl of good olive oil at the end for acidity.
  • Frozen peas at the last second for extra texture (and if you really love peas!)
  • Fresh pea tendrils/shoots, watercress, or arugula as a garnish (dress with lemon juice and oil if desired)
  • Minced Chives, Fresh Cracked Black Pepper
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolk, Salt
Filling: Fresh English Peas, Imported Burrata, Salt, Pepper, Ricotta, Basil, Tarragon, Olive Oil
Sauce: Butter, Water, Salt, Chive, Chervil, Tarragon, Parsley, Olive Oil, 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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