Cooking Instructions for 4/23
Pappardelle Verde with Ramp Sausage Sugo & Caciocavallo
- 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 melt over low heat
- Drop Pappardelle 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 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 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
-----
Burrata & English Pea Agnolotti with Herbed Burro Fuso
- Bring water to a boil, season with 1.5 Tbsp Salt/L of water
- 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.
- 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 Herbed Burro Fuso.
- 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. 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
-----
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
