Cooking Instructions for 5/13
Culurgiones with Spring Soubise
- Bring a pot of water to a boil, season with 1.5 Tbsp Salt/L of water
- 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.
- Drop Culurgiones in boiling salted water. Allow to cook for 3-4 minutes.
- Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
- Drizzle a tiny bit of olive oil over the pasta (just to make it shimmer, this isn't a necessary step)
- 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
- 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 1/4C water. Warm the sauce and melt over low heat.
- Drop the Gramigna in boiling salted water.
- Boil for 2-3 minutes, use a wooden spoon to stir and break up any Gramigna that appear to be together.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the Pork Ragù.
- 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 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
- 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.
- 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
