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Cooking Instructions for 5/28

Sorpresine with Burro e Oro & Mozzarella di Bufala
  1. Bring a pot of water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate saucepan large enough to hold the pasta and the sauce, warm the Burro e Oro.  (see further enhancements below)
  3. Drop Sorpresine in boiling salted water.  Allow to cook for 2.5-3.5 minutes.  
  4. Gently strain the pasta into a basket or colander, or remove with a wire skimmer, placing into the pan with the Burro e Oro.
  5. 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.  
  6. Once the pasta appears glazed and well coated, plate, then sprinkle the mozzarella di bufala as desired and allow to ooze into the pasta.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like. 
  • If you'd like this more garlicky, toast a few slivers of garlic in oil before adding the sauce in Step 2.  You could also do thinly sliced or minced shallot.  
  • Fresh picked Basil to finish.
Ingredient Listing:
Pasta: 00 Pasta Flour, Semolina Rimacinata, Basil, Spinach, Egg Yolk, Olive Oil, Salt
Sauce: San Marzano Tomatoes, Butter, Olive Oil, Garlic, Salt
Mozzarella di Bufala:  Pasteurized Buffalo Milk, Salt, Cheese Cultures, Rennet, Lactic Acid (natural Preservative)
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Pappardelle with Venetian Duck 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 of pasta water.  Warm the sauce and melt over low heat. (see further enhancements below)
  3. Drop the Pappardelle in boiling salted water.  
  4. Boil for 2-3 minutes, use tongs or a wooden spoon to stir and break up any Pappardelle that appear to still be coiled.  Stir gently, you don't want to attack the noodles and force any breaks.  
  5. Once al dente, strain the pasta into a basket or colander, or remove with a wire skimmer.
  6. Transfer to pan with the Duck 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.  If the sauce appears too tight/dry, you can add a splash of water.  Taste and adjust seasoning if necessary.  
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 vegetables, broccolini, rapini, fresh shelled peas and cauliflower are great additions.
  • Finish with a drizzle of aged balsamico or saba on the plate. 
Ingredient Listing:
Pasta: Semolina, Eggs, Paprika, Water, Salt
Sauce: Italian Sausage (pork, salt, black pepper, garlic, paprika, Calabrian chile), Pekin Duck Legs, Onion, Celery, Fennel, Black Pepper, Calabrian Chile puree, Cinnamon, Coriander, Sage, Garlic, Tomato Paste, White Wine, Chicken Jus (roasted chicken backs, garlic, shallot, rosemary) Pork Shank Stock, Butter, Bourbon, Sherry 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 any other additions to 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, Lambrusco Vinegar

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