Posts Tagged ‘pasta’
This recipe celebrates some of my all-time favorite ingredients – wild mushrooms and dinosaur kale. Plus, in lieu of fresh pasta sheets, we are going to get tricky and boil(!) some no boil lasagna sheets. Craziness, but it gets you a weekend-tasting meal on a week night.
Read More
In the amount of time that it took me to boil a pot of water and futz around with a marinara sauce, I had a dough that was pliant, smooth and gorgeous. A little effortless rolling and cutting resulted in photo-ready dumplings. And a quick trip into a jacuzzi of water yielded gnocchi that tasted of heaven. Where were the Franks grandmas so that I could kiss them on both cheeks and throw my hands up in the air?
Read More
When I decided to do a collection of gnocchi recipes for my first whirl with The Daring Kitchen, I knew my malfati would be on the list. In doing research for the dishes, I found the internet (all of 4 years later) abuzz with talk of malfatti. Apparently, it’s one of many names for spinach and ricotta gnocchi, to include ravioli nudi and topini verdi.
Read More
Despite their sketch origin, the instant potato gnocchi were tender, light and perfect vehicles for soaking up the rich sauce. Much more decadent than I could have ever imagined. If all dares would lead to such glorious effect, I’d be the Evel Knieval of the kitchen in no time. Maybe I’ll have that added to my business card…
Read More
Because oxtails need a lot of love and time to become tender, I like to make this sauce in the pressure cooker. In addition, they tend to be fatty, so try to make the sauce the night before you serve it for simpler deglazing. Above all, make this meal for folks in need of a little wonder in their lives – from start to finish, this dish is really something magical.
Read More
The beauty if this pasta is that to get it right, you keep your flavors delicate. True to the region (and diametrically opposed to most recipes for wild mushroom pasta), the mushrooms aren’t overshadowed by garlic or red pepper. Simply tagliatelle, mushrooms, wine and butter, with a little chicken stock to gloss the strands of pasta into a heavenly state.
Read More
I ordered the Rosemary Chicken Florentine from Generous George’s for the first time on a whim. Those initial bites made me a convert – farfalle tossed with tender chicken, spinach, bacon, roasted red peppers in a rosemary cream sauce and served on a pizza crust. It was ridiculous. Preposterous. I was hooked.
Read More
This version replaces classic guanciale with thick cut bacon, with the rendered fat from the bacon allowing the onions to mellow into sweetness. The whole thing is bound together by a tomato sauce of rich San Marzano tomatoes and white wine. It’s a glorious sauce, and takes about as long to prepare as it does to boil a pot of pasta.
Read More
When used as a replacement for basil in a quick pesto, you get to see arugula truly shine – just barely cooked by the hot pasta, it goes from bitter to complex and rounded in flavor. It’s miraculous and ever so sexy.
Read More
Have I ever led you astray? This is absolutely no exception – very limited work with glorious results, and the taste is a celebration of spring. Camembert kicks alfredo on its ass in a meltingly luscious sauce. Asparagus spears and tender peas enliven the dish as a call to green goodness. It’s so good, it’s stupid.
Read More
I’ve toyed with the definitive recipe for bolognese from Marcella Hazan, and in making a few tweaks, discovered that I could replicate her 5 hour masterpiece with literally 20 minutes in the pressure cooker. Genius! And what a lovely way to coax the boar into tender glory.
Read More
For those in the know, the secret to a good meatball is a good crust on the outside and a tender, juicy center. Although I’ll still sear off a meatball or two in a pan with olive oil, I’ve since converted to the baked meatball camp. You still get the lovely outer crust and it’s a whole hell of a lot less messy since you don’t have to tend to these over a greasy stove top.
Read More
Copyright © Angela Gunder, 2012.
