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Cooking Instructions for 5/13

Culurgiones with Spring Soubise
  1. Bring a pot of water to a boil, season with 1.5 Tbsp Salt/L of water
  2. Add the Spring Soubise to a saucepan and bring to a simmer.  We will not be combining the pasta and the sauce for this dish.    
  3. Drop Culurgiones in boiling salted water.  Allow to cook for 3-4 minutes.  
  4. Gently strain the pasta into a basket or colander, or remove with a wire skimmer. 
  5. Drizzle a tiny bit of olive oil over the pasta (just to make it shimmer, this isn't a necessary step)
  6. Plate the soubise in the center of your dish, creating a pool of sauce.  Place the Culurgiones seam side up in the circle, resembling a clock face, with the tapered end pointing outward.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like. 
  • Finish the sauce with a fresh squeeze of lemon
  • Fresh herbs like mint, basil or chive
Ingredient Listing:
Gold Pasta: 00 Pasta Flour, Egg Yolk, Olive Oil, Salt
Green Pasta: 00 Pasta Flour, Egg Yolk, Olive Oil, Salt, Ramp Tops (Klug Farm), Chives, Spinach
Filling: Sunchokes* fried in Olive Oil, Ricotta, Pecorino Romano, Salt, Pepper, Mint, Lemon Zest, Lemon Juice
Sauce: Green Garlic*, Spring Onions* and fresh Sorrel*, Spanish Onion, Butter, Water, Salt, Pepper, Lemon Zest, White Wine Vinegar
* items sourced from Nichols Farm, Marengo, IL
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Gramigna with Pork Ragù
  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 1/4C water.  Warm the sauce and melt over low heat.
  3. Drop the Gramigna in boiling salted water.  
  4. Boil for 2-3 minutes, use a wooden spoon to stir and break up any Gramigna that appear to be together.  
  5. Strain the pasta into a basket or colander, or remove with a wire skimmer.
  6. Transfer to pan with the Pork Ragù.  
  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:
  • Parmesan, Pecorino or any cheese you like.  
  • Swirl of good olive oil at the end, or butter if you desire
  • If you'd like this more garlicky, toast slivers of garlic in oil or butter in a pan before Step 2.
  • If you'd like any greens, broccolini, rapini and broccoli are great additions.
Ingredient Listing:
Pasta: Semolina, Eggs, Water, Salt
Sauce: Pancetta, Pork Shoulder, Onion, Celery, Carrot, Black Pepper, Rosemary, Sage, Tomato Paste, Dried Shiitake Mushroom, White Wine, Pork Shank Stock, San Marzano Tomato, Butter, Red Wine Vinegar, Salt.
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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.
  • This sauce is vegetarian, but you could add crumbled or link Italian Sausage or pancetta, cooked in the pan before Step 2
  • We 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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