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Cooking Instructions for 6/4

Cappelletti with Lamb Pancetta and Fava Cream
  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 Fava Cream and keep on the lowest heat.
  3. Drop Cappelletti in boiling salted water.  Allow to cook for 3-4 minutes.  Depending upon how long it takes your water to return to a boil, it may need another minute.
  4. Test the seam where the pasta is folded together.  It should feel tender but still have some strength to it.  The top, rounded edges where the pasta is sealed should be similar.  The pocket containing the filling should be the most tender part of the pasta.  
  5. Gently strain the pasta into a basket or colander, or remove with a wire skimmer - reserve a few tablespoons of pasta water.
  6. Place Cappelletti into the pan with the Fava Cream.  If your Fava Cream has started to create large bubbles and thicken, add a few splashes of reserved pasta water.  
  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. 
  • Any other Spring veggies would be a nice addition (asparagus, Romanesco, peas)
  • Bread crumbs (panko size) toasted in oil until golden.
  • Fresh picked Basil to finish.
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolk, Olive Oil, Salt
Filling: Lamb Pancetta (housemade from lamb bellies, salt, pepper, paprika, tarragon, cinnamon, clove), Ricotta, Parmesan, Green Garlic, Thyme, Thai Basil, Lemon Zest, Pepper
Sauce: White Wine, Lemon Juice, Vidalia Onion, Thyme, Black Pepper, Bay Leaf, Green Garlic, Cream, Fava Beans/Pods, Parmesan, Mascarpone, Lemon Zest, Salt, Spinach, Thai Basil, Butter, Blonde Miso, White Wine Vinegar
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Burrata & 'nduja Ravioli with Green Garlic Burro Fuso
  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 Green Garlic Burro Fuso and a few tablespoons of pasta water.  Warm the sauce and melt over low heat. 
  3. Drop the Ravioli in boiling salted water.  (If any of the pasta appears to stick, you can drop the entire checkered sheet into the water with the pasta and remove it with tongs after about 20 seconds in the water.  Better to proceed this way than risk poking a hole in the ravioli)  
  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.
  6. Transfer to pan with the Green Garlic Burro Fuso.  
  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.  
  • If you'd like any vegetables, roasted or grilled broccolini would be great.  
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolks, Paprika, Water, Salt
Filling: Caseificio Artigiana Burrata, Tempesta 'nduja, Ricotta
Sauce: Green Garlic, Butter, Water, Salt, Olive Oil, White Wine Vinegar
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Green Garlic Fusilli with Romanesco Stracotto & 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 Romanesco Stracotto 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 Fusilli 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 Romanesco Stracotto.  
  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, plate, and place small dollops of the Crescenza on the finished dish and allow to ooze in.
Further enhancements:
  • Parmesan, Pecorino or any cheese you like.  
  • Bread crumbs (panko size) toasted in oil until golden.  
Ingredient Listing:
Pasta: Semolina Flour, Eggs, Green Garlic Tops, Spinach, Water, Salt
Sauce: Olive Oil, Green Garlic, Vidalia Onion, Calabrian Chile, White Wine, Romanesco, Cream, Olive Brine, Mixed Italian Olives, Oregano, Basil, Lemon Juice, Parmesan, 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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