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Cooking Instructions for 6/17

Potato & Bay Cavatelli with Pork Shank Ragù Napoletana

  1. Bring a pot of water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to hold the pasta and the sauce, warm the sauce with 1/4C water, keep on the lowest heat.
  3. Drop Cavatelli in boiling salted water.  Allow to cook for 5.5-6.5 minutes.  This is one of the longest cooking pastas we have, you'll see them plump during the cooking process.  These can be al dente or you can take them further, your preference.  We like them tender!
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer - reserve a few tablespoons of pasta water.
  5. Place Cavatelli into the pan with the sauce and add a few splashes of reserved pasta water.  
  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 few dollops of fresh ricotta on the finished dish.
  • Bread crumbs (panko size) toasted in oil until golden.
  • If you'd like this more garlicky, toast a few slivers of garlic in oil until golden brown before Step 2.
  • Fresh picked basil or oregano to finish.
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg, Olive Oil, Yukon Gold Potato, Bay Leaf, Salt
Sauce: Duroc Pork Shanks, Pork Shoulder, Pancetta, Red Onion, San Marzano Tomato, Green Garlic, Pork Shank Brodo, Salt, Pepper, Olive Oil, Red Wine Vinegar
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Rapini & Scamorza Agnolotti with Cherry Tomato Sugo
  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 Cherry Tomato Sugo. Warm the sauce and melt over low heat. 
  3. Drop the Agnolotti in boiling salted water. 
  4. Boil for 2-3 minutes.  Stir gently and allow the Ravioli to float.
  5. Once al dente, strain the pasta into a basket or colander, or remove with a wire skimmer.  (Test the edges of the seam.  It should feel tender but still have some strength to it.  The pocket containing the filling should be the most tender part of the pasta)
  6. Transfer to the pan with the Cherry Tomato Sugo.
  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 grated cheese you like.  
  • Bread crumbs (panko size) toasted in oil until golden.
  • Fresh Basil to finish
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolks, Water, Salt, Olive Oil
Filling: Caseificio Isolare Smoked Scamorza, Nichols Farm Rapini, Olive Oil, Salt, Pepper, Pickled Finger Chiles (White Wine Vinegar, Salt, Sugar, Water), Ricotta
Sauce: Green Garlic, Butter, Water, Salt, Olive Oil, White Wine Vinegar
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Bucatini with Arugula Pesto + Crescenza
  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 Arugula Pesto and a few tablespoons of pasta water.  Warm the sauce and melt over low heat.  Keep heat low and cook the pasta.
  3. Drop the Bucatini in boiling salted water and stir to ensure they are separated and return to a boil.
  4. Boil for 2-3 minutes.  
  5. Once al dente, strain the pasta into a basket or colander, or remove with a wire skimmer.
  6. Transfer to pan with the Arugula Pesto.  
  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.  Use tongs or rubber spatula to assist.  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, plate, and place small dollops of the Crescenza on the finished dish and allow to ooze in.
Further enhancements:
  • Bread crumbs (panko size) toasted in oil until golden
  • Fresh Basil or Mint
  • Squeeze of Lemon before plating for added pop
Ingredient Listing:
Pasta: Semolina Flour, Eggs, Water, Salt
Sauce: Pistachio, Almond, Nichols Farm Arugula, Olive Oil, Lemon Juice + Zest, Parmesan, Mint, Basil, Green Garlic, Salt
Crescenza: Cultured Cow's Milk, Salt, Enzymes
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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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