Cooking Instructions for 5/7
Casoncelli with Smoked Potato, Crescenza & Ramps
- Bring a pot of water to a boil, season with 1.5 Tbsp Salt/L of water
- Remove Casoncelli from refrigerator and shake off excess flour.
- In a sauce pan large enough to contain the pasta and sauce, add the sauce bring to a simmer.
- Drop Casoncelli in boiling salted water. Allow to cook for 3-4 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 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, plate and enjoy.
- If the sauce looks like it's reduced too far and clumps, add a splash of water and stir until smooth.
Further enhancements:
- Parmesan, Pecorino or any grated cheese you like.
- Toasted Coarse Crumbs, like Panko
- Fresh squeeze of lemon, black pepper, fresh nutmeg
- For more greens, other hearty or leafy veggies like broccolini, rapini, spinach or turnip greens.
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolk, Olive Oil, Salt
Filling: Yukon Gold Potatoes smoked with Pecan and Grapevine, Crescenza Cheese, Ramps (Mick Klug Farm, MI), Olive Oil, Salt
Sauce: White Wine, Shallot, Black Pepper, Bay Leaves, Lemon Juice, Lemon Zest, Cream, Butter, White Wine Vinegar, Fresh Sage
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Bucatini all'Amatriciana with 'nduja
- 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 Bucatini in boiling salted water. Allow each nest of pasta to separate naturally, but if it needs help, 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 for 2-3 minutes
- Strain the pasta into a basket or colander, or remove with a wire skimmer - reserve a few splashes of pasta water to add to the Amatriciana.
- Transfer to pan with the Amatriciana 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:
- More Pecorino Romano to finish, or any grated cheese you enjoy, preferably sheep's milk
- Swirl of good olive oil at the end, or butter if you desire
Ingredient Listing:
Pasta: Semolina, Eggs, Water, Salt
Sauce: Smoking Goose Guanciale, Red Onion, San Marzano Tomato, Tempesta 'nduja, Olive Oil, Cacio de Roma Cheese
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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.
- 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
