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Cooking Instructions for 4/30

Orecchiette with Chicken Meatballs and Asparagus
  1. 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.
  2. Meanwhile, bring a pot of water to a boil, season with 1.5 Tbsp Salt/L of water
  3. Drop Orecchiette 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 the 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. 
  • 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
  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, warm the sauce and melt over low heat.
  3. 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.
  4. Boil until the pasta floats, then allow to sit for another 20-30 seconds before pulling.
  5. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  6. Transfer to pan with the Crab Soffritto.  
  7. 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.  
  8. 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
  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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