Cooking Instructions for 4/30
Orecchiette with Chicken Meatballs and Asparagus
- In a sauce pan large enough to contain the pasta and sauce, add the sauce and 1/4C water, melt over low heat. Cover and keep on low flame for 3-4 minutes, to warm meatballs through.
- Meanwhile, bring a pot of water to a boil, season with 1.5 Tbsp Salt/L of water
- Drop Orecchiette 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 the 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.
- Fresh squeeze of lemon, black pepper
- For more greens, other hearty or leafy veggies like broccolini, rapini, spinach or turnip greens.
Ingredient Listing:
Pasta: Semolina, Egg, Water, Salt
Meatballs: Chicken Thighs, Pork Belly, Mortadella (nut-free), Ricotta, Bread, Black Pepper, Coriander, Parsley, White Wine, Salt
Sauce: Chicken Backs, Pork Shanks, Red Wine, Black Pepper, Dried Shiitake Mushrooms, Ramps, Pancetta, Salt, Red Wine Vinegar, Lemon, Butter, Tarragon, Parsley, Chive, Tomato Paste, Garlic, Rosemary
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Taglioni Nero with Crab Soffritto
- 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, warm the sauce and melt over low heat.
- Drop the Tagliolini in boiling salted water. Allow the nest of pasta to unravel on it's own. Use tongs or a wooden spoon to assist - place directly in the center of the pot and stir. You don't want to attack the noodles with the tongs and risk breaking them.
- Boil until the pasta floats, then allow to sit for another 20-30 seconds before pulling.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the Crab Soffritto.
- 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:
- Toasted bread crumbs
- Fresh squeeze of lemon or zest at the end, or swirl of good olive oil at the end for acidity.
- Minced chives, fresh torn mint or basil
Ingredient Listing:
Pasta: 00 Pasta Flour, Semolina Rimacinata, Cuttlefish Ink, Eggs, Salt
Sauce: Fennel, Shallot, Celery, Fresh Finger Chiles, Tomato Paste, White Wine, Capers, Lemon Juice, Lemon Zest, Fish Fumet (Halibut bones, tarragon, white wine, lemon, parsley, water), Butter, Cream, Salt, Lump Crab
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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
