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Cooking Instructions for 9/17

Broccoli Leaf Bucatini with Peperonata and Smoked Pecorino Crema
  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 Peperonata.  Warm the sauce and melt over low heat.  Keep heat low and cook the pasta.
  3. Drop the Bucatini in boiling salted water.  Boil for 2-3 minutes, or until al dente.  
  4. Once al dente, strain the Bucatini into a basket or colander.
  5. Transfer to pan with the Peperonata and swirl the pan immediately to incorporate.  
  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.  Use a wooden spoon or rubber spatula to assist, by placing in the middle of the pan and moving the pan in a circular motion.  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, plate with small dollops of the smoked pecorino crema and allow to ooze into your dish.   Enjoy!  
Further enhancements:
  • Bread crumbs (panko size) toasted in oil until golden
  • Fresh Basil
Ingredient Listing:
Pasta: Semolina, Egg, Egg Yolk, Water, Salt
Sauce: Grilled Nichols Farm (IL) Jimmy Nardello Peppers, Shallots, Smoked Harissa, Shio Koji, White Tamari, San Marzano Tomato, White Wine Vinegar, Garlic, Capers, Olive Oil
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Sweet Corn Cappelletti Cacio e Pepe
  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 Cacio e Pepe sauce.  Warm and melt over low heat, use a whisk to smooth out.  Once sauce reaches a simmer, turn off heat.  Add 3 Tbsp pasta water to the sauce.  Be sure to scrape the bottom of the sauce container as some valuable fried peppercorns may still be there!
  3. Drop the Cappelletti in boiling salted water. 
  4. Boil for 2-3 minutes.  Stir gently and allow the Cappelletti to float.
  5. Once al dente, strain the pasta into a basket or colander, or remove with a wire skimmer.  (Test the edges or point 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 the pasta to the sauce pan, use the handle of the pan to swirl the cappelletti.
  7. The sauce should cling to the pasta quickly, as soon as it does, turn off the heat.
  8. Serve and enjoy!
Further enhancements:
  • You can eat these straight up - we wouldn't add anything extra!  Enjoy the summer corn flavor and the pecorino sauce.  
Ingredient Listing:
Pasta: 00 Pasta Flour, Eggs, Egg Yolks, Basil flecks, Salt, Olive Oil
Filling: Ricotta, Salt, Corn, Cream
Sauce: Pecorino Foglie de Noce, Cream, Butter, Water, Salt, Black Peppercorns, Grapeseed Oil
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Potato Scarpinocc with Mint and Bone Marrow Salsa Verde 
  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 Beef Ragù and 1/4C pasta water.  Warm the sauce and melt over low heat.
  3. Drop the Scarpinocc in boiling salted water. 
  4. Boil for 2.5 minutes, use a wooden spoon or spatula to make sure nothing is sitting at the bottom of the pot.  
  5. Test the edges of the pasta for doneness - the pocket of filling will feel tender and silky, while the edges will have a small tooth left to them.  
  6. Strain the pasta into a basket or colander, or remove with a wire skimmer.
  7. Transfer to pan with the Mint and Marrow Salsa Verde. 
  8. 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. 
  9. Once the pasta appears glazed and well coated, serve and enjoy.  
Further enhancements:
  • Parmesan, Pecorino or any cheese you like.  
  • 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, roasted/grilled broccolini, rapini or broccoli florets are great additions.
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolk, Whole Eggs, Olive Oil, Salt
Filling: Yukon Gold Potato, Creme Fraiche, Olive Oil, Salt, Pepper
Sauce: Rendered Bone Marrow, Olive Oil, Grapeseed Oil, Roasted Garlic, Roasted Garlic Oil, Capers, Anchovy, Dijon Mustard, Mint, Parsley, Chive, Lemon Zest
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Tagliolini al Limone with Zucchini & Basil 
  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 Lemon Cream.  Warm the sauce and melt over low heat.
  3. Drop the Tagliolini in boiling salted water. 
  4. Boil for 2.5 minutes, using tongs or a wooden spoon to unravel the tagliolini.
  5. Once the pasta floats, cook for another 1-1.5 minutes.  
  6. Strain the pasta into a basket or colander, or remove with a wire skimmer.
  7. Transfer to pan with the Lemon Cream
  8. 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.  By placing tongs or a wooden spoon in the center of the pan while you rotate, you'll ensure that all of the noodles are moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  If this happens, add a splash of water and move the pan around to loosen.
  9. 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 greens, wilted spinach would be nice and not distract from the rest of the dish.
  • Bread crumbs (panko size) toasted in oil until golden
  • Fresh basil to finish
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolk, Olive Oil, Salt
Sauce: Lemon Juice, Lemon Zest, White Wine, Shallot, Black Pepper, Bay Leaf, Cream, Butter, Basil, Parmesan, Salt, Julienned Zucchini
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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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