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donaldscene98-blog · 5 years ago

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Dinner For the Newly Engaged

For those that have been through a wedding, not as a guest, but as a bride or groom, you probably remember how difficult it was to devote more than a handshake/hug and 30-second chit chat. You have anywhere from fifty to five hundred fifty people to say hello to and the clock is ticking. At our reception, we seriously had no longer than 15-20 seconds to greet our friends and family. And we felt horrible. We loved everything about our wedding. From having the private ceremony in Las Vegas to the chill, taco-catered reception in a quaint art gallery in Filipino Town. We wanted to be with our loved ones more than anything and it was simply impossible to hangout with our guests without disrespecting someone else. It's the one thing we regret the most but we decided that could at least make an attempt to hang out with our friends before their lives changed for the better as a married couple. We would simply invite them over for dinner and drill them with our wedding questions like they were in a smoky dungeon equipped with a swinging lamp.

In the last few months, three of our friends got engaged and standing on the other side of the fence, we couldn't help but be stoked for them. They are glowing like glow sticks at a warehouse rave. Since cooking for eight people can get a little crazy, we decided to split up the nights. And I apologize to MK & LY and YS & NS for not remembering to take photos. I was hustling and bustling as fast as I could. But I can assure you, you got the wilder, more inebriated D who wasn't afraid of taking bizarre photos. I've known MK and YS since college and it was comforting knowing they had found the one to move on with.

For them, I decided to go with a family style meal. Recently, Jeni and I have been eating weekly at Forage. Such a simple yet smart concept and Lucque's alumnus Jason Kim's cooking is homey and comforting. We also just got back from Fez, Morocco and were stocked up with some of the most amazing spices the world has to offer – for like nothing. I was dying to use these spices. If you haven't been to the Spice Station in Silver Lake or Santa Monica, it's a cook's paradise and you'll find yourself tossing out those spices that were there before you were even born. Here's what we had.

Moroccan Beef Stew with Daikon & Carrots I got this one spice mix that contained cumin, cinnamon, coriander and all spice. It is amazing and used pre-dominantly in tagine dishes. I learned that cumin is used in Morocco both for flavor enhancement and digestion, so we bought a lot. I slow boiled some chuck roast for 5-6 hours in chicken broth, tons of the Moroccan style spices, a few shots of Maggi sauce (hehe) and a little bit of red wine for color. I used daikon versus potatoes because I like the sweetness daikon gives to a stew/soup. It's the same vegetable used to create that beautiful sweetness in Vietnamese/Chiu Chow noodle broths ("hu tieu"). You have to take out the veggies after 1.5 hours because you don't want them to turn into unrecognizable pulp. Garnish with freshly chopped parsley and serve over rice or cous cous. Everyone liked this but I was pretty annoyed by the beef, as it could've been more tender. I'd use short ribs next time.

Skillet-Killed Smoked Paprika & Rosemary Shrimp This is a guaranteed shrimp recipe that will make you even eat the shells of the shrimp if you were that hungry. In a mixing bowl, I throw in peeled, headless shrimp (or keep the shell on, but cut the shell over the vein so the marinade can seap through), 2-3 cloves of garlic chopped, generous amount of smoked paprika and the sprigs of 2-3 rosemary leaves. Add olive oil and sea salt and mix it up. Refrigerate for no more than 5-6 hours. I call them "skillet-killed" because I crank the heat on my stove, which happens to have much higher BTU's than the average stove. I keep my cast-iron skillet on until it starts smoking, and then keep it going for at least 5 minutes. By now, your dead shrimp are shivering in fear for the unthinkable... a quick sear. The secret is to keep them cooking on one side and to start looking at flesh of the shrimp. If it's translucent it's not done, If it's white on the outside but the center is slightly grey, take it out. Once you take it out, it's still cooking. Like grilled/cooked meat, you have to let the shrimp's "juice" redistribute. Meaning, don't eat it right away you pig. If all is done right, you should have shrimp that has an unbelievable "crunch" to it. Eat the tail too, mmm.

Curried Cauliflower This is about the simplest side dish you can make. It's tasty and healthy. Break up a cauliflower into manageable florets. Too small they become crumbs, too big they won't cook through in the middle. In a foiled, baking sheet, add a lot of olive oil over the cauliflower and a generous amount of curry powder – depending on how curried you want it. Add sea salt, mix and throw in 400 degree oven for about 20 mins. Check for your desired doneness. Mix in some chopped parsley or even dried cranberries and toasted almond slivers.

Pedro Ximenez's Lentils I don't know who Pedro Ximenez is but I do know that he makes a killer sweet sherry vinegar that will set you back a whopping $25. But don't shrivel in cheapness just yet, this stuff is magnificent on salads, fish and probably knife wounds. If you had to invest in two things that would take your cooking to another level, it would be that $35 can of extra virgin olive oil and $25 P.X. sherry vinegar. Again, we ate some great lentils in Morocco and we're all about it right now. I boiled some green lentils and added some pickled red onions and parsley. From here it's about finding the right balance of sea salt and Pedro Ximenez. This was really good. I vote for Pedro.

Saffron, Dried Cranberry & Garbanzo Mint Cous Cous I love cous cous because (A) a stoned college kid could make this and (B) it's light and healthy. Cous cous are basically larger granules of semolina flour and can be cooked in less than 6 minutes. From there, it's up to you to get creative. I added some really nice $35 olive oil, mint, saffron, dried cranberry and garbanzo beans.

Turkish Oregano Quick Pickles I bought some Turkish oregano at the Spice Station and decided to make some quick pickles, aka "quickles". I think Josef Centeno of Lazy Ox Canteen does a great job of pickling, as do the Animal guys. You have to have vinegar to cut through your food and cucumbers, radishes and onions are the best pickling vessels. In a bowl of water, I added some white wine vinegar, sugar, a tiny bit of salt, crushed chili arbol and a few tablespoons of the Turkish oregano. I threw them in the fridge for a good 2 hours and they came out really well. This cut through the richness of the Moroccan stewed beef and lentils.

After we ate, the real damage started to happen as we whipped out more wine and desserts from Porto's. And then the absinthe came out. Then the whiskey. Then the rum. Then the impromptu backyard "dance" party and photo shoot. Please do not post those on Facebook, thank you. Good times.

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For the second night, our friends TP and EY came over. After seven years of dating, they decided it was time. For their wedding coming up, they've been doing the Insanity Workout. Just how insane-in-the-membrane is it? TP told me that he burns about 870 calories in 30 minutes. Hey, did you know that's equivalent to one bread stick at Olive Garden?

So for this dinner, we decided to go light and stick with seafood. We couldn't do two nights in Morocco and went with an Asian theme. With great wine from Jill Bernheimer's Domaine LA, we began the dinner party journey.

Salmon Sashimi & Quail Egg Yam Noodles Salmon sashimi is about 40 calories per piece and high in Omega 3 fatty acids. But the best part of this dish is the usage of yam noodles made from the konjac plant known as shirataki. They are ZERO calories. Don't me ask how that is possible. They are somewhat bland but with a little bit of soy sauce, Japanese soup stock or ponzu, and you're good to go. I served the shirataki with salmon slices, raw quail egg, pickled cucumbers and a few pinches of powdered Sichuan red peppercorn. For the sauce, I simply bought a bottle of udon/soba soup stock and fixed it up with some water and mirin. If you're really into textures, I'd suggest adding salmon fish eggs (ikura), sea urchin (uni) and Japanese mountain yams (yamaimo). This is one of my favorite quick-fix dishes to eat.

Seared Scallop with Yuzu Edamame Puree and TINY Piece of Nueske Bacon

Scallops are about 200 calories per piece and simply one of the best types of seafood out there. It tastes good pan-seared, "cooked" Ceviche style or simply eaten raw. I can't live without scallops. Versus doing a potato or parsnip puree, I decided to use edamame beans which are super tasty. In a blender, I combined one pack of already-shelled edamame, a few dashes of soy sauce, salt and a tiny pinch of sugar. I added a little bit of water to help the blender out. This will take a few minutes to finish as you have to gradually add water to create the puree. If you are impatient and add too much water right away, you can turn this into a watery soup. Taste as you go along and make sure it has a velvety consistency. I like to heat the puree in a small frying pan over low heat to keep it hot. You have to make sure not to burn the puree so you may need a little water to replace whatever evaporates from the heat. Optional: a tiny slice of butter can be used to give the edamame puree a slight sheen. Before placing the seared scallop over the puree, add a few dashes of Yuzu juice. This adds a nice citrus taste that wakes up the scallop and puree. Yes I know, you see a piece of bacon there. Well I didn't say the WHOLE meal was healthy.

Pan-Roasted Black Cod with Bun Shimeji & King Mushroom Dashi

I've made this dish many times for J and my family, it's just a simple comforting dish and its very light. For my picky Chinese parents to ask for seconds, speaks volumes. For details on this dish, click on the previous link. The only thing different about this dish was not having Nathan McCall's usual black cod. So I ended up finding some pretty fresh whole black cod at the new Woori market in Little Tokyo (formerly Yao-han/Mitsuwa). They scaled and quickly filleted the black cod for me. At home, I got to play with my sashimi knife and clean up the fish more as there were still bones and blood lines. FUN FUN FUN. TP & EY ended up with a second round of this and ended up taking whatever I had left home.

Like Friday night, we kept going after the wine. Desserts. Whiskey. Rum. 90s music. It was a great night. To MK & LY, YS & NS and TP & EY, I'm glad we all got to spend 4-5 hours eating and drinking – you guys are great friends. And we look forward to seeing you for 30 seconds on your wedding day! Thanks for reading.

Source: http://eatdrinknbmerry.blogspot.com/2011/01/dinner-for-newly-engaged-black-cod-with.html

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spainwealth89-blog · 6 years ago

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Dinner For the Newly Engaged

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Seared Scallop with Yuzu Edamame Puree and TINY Piece of Nueske Bacon

Pan-Roasted Black Cod with Bun Shimeji & King Mushroom Dashi

Source: http://eatdrinknbmerry.blogspot.com/2011/01/dinner-for-newly-engaged-black-cod-with.html

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applecut3-blog · 6 years ago

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Cheesy udon noodle bowl with Brussels sprouts

Udon noodle bowl is topped with a cheesy cashew sauce & browned Brussels sprouts. It’s a comforting bowl of goodness with an Asian flair. The creamy sauce is filled with the flavors of miso, sriracha, and tamari. Ready in just 25 minutes! Vegan.

I could swear it was summer just a few days ago. And yet, now the wind is biting, and my winter coat is back into regular rotation.

You know what that means.

Comfort food is calling.

It would be rude not to answer.

I’ve been warming up from the inside out with this cheesy udon noodle bowl.

Do you love udon noodles as much as I do?

For a while udon noodles perplexed me. I couldn’t figure them out.

At restaurants, I adored them. The noodles were thick with great chew & bite.

But then I’d buy a package of dried udon noodles at the grocery store. And I would be seriously underwhelmed.

The noodles were thinner, and more delicate. They were reminiscent of the noodles you might find in a dried packet of noodle soup, like you’d bring along when you go camping.

Then I found frozen udon noodles in the freezer section of my favorite local Korean grocery store. The udon noodles come in a big package with 5 individual packets of noodles inside.

The noodles have already been fully cooked. So it’s just a matter of removing them from their packaging, and re-heating in boiling water for a minute.

There are also microwave instructions on the package as well, but I haven’t used those.

(This is how the frozen udon noodles look removed from their packaging.)

Even though I buy the noodles at a Korean grocery store, udon noodles are a Japanese product. The specific noodles I buy are sanuki style udon noodles made by Shirakiku.

But the brand doesn’t matter so much. When I purchase them, I just look at the ingredient lists of the frozen udon noodles in the case and find the one with the fewest ingredients.

The udon noodle ingredients are: water, wheat flour, tapioca starch, and salt.

Because they only need to warm, they’re an awesome convenience item to have on hand. I use them for lunches regularly.

Udon noodles are great in soup, of course.

(I have an udon noodle soup recipe that I’m still perfecting. Hopefully it will be ready to share soon!)

I also use them in noodle stir-fries with vegetables and/or vegan kimchi. (Some brands of kimchi include brined shrimp and/or fish sauce.)

Lately I’ve been using udon noodles for an Asian-fusion spin on mac and cheese.

Note: If you don’t have access to frozen udon noodles, no problem.

Use your favorite sturdy dried noodles instead for this recipe, cooked according to package directions. I particularly like chiocciole or gobbetti.

I do not recommend using dried udon noodles. They are too thin and light for a heavy sauce.

In total, you’ll need 3 cups of cooked pasta for this recipe. For more information, check out the notes section of the recipe box below.

The noodles are tossed in a cashew cheese sauce that’s flavored with sautéed onions and garlic, nutritional yeast flakes, miso paste, tamari, and sriracha.

(What is nutritional yeast? <— Find out here.)

I top my cheesy udon noodle bowls with browned Brussels sprouts. The slight bitterness of the charred sprouts works beautifully with a flavorful, cheesy sauce.

I am a huge Brussels sprouts fan. But if you’re not into them, broccoli would be delicious here instead.

How to make a cheesy udon noodle bowl

Start by cooking udon noodles according to package directions. Remove the noodles from their packaging, and place into boiling water.

It takes just a minute for them to heat. Give the noodles a stir. Then drain and set aside.

Sauté onions and garlic in a skillet with oil. Once they are translucent and fragrant, move them to a blender.

Now you can re-use that skillet to cook the Brussels sprouts.

Add a little more oil to the skillet, as well as the thinly sliced Brussels sprouts and a pinch of salt. Cook until the Brussels are nicely browned and fully cooked.

Remember that they will brown better if they are evenly spread across the pan and moved infrequently. If you stir them too often, they won’t get that lovely brown finish on them.

Back to the blender!

Place the remaining ingredients into the blender – water, tamari, sriracha, miso paste, nutritional yeast flakes, and raw cashew pieces.

If you have a high speed blender, you don’t need to soak the raw cashews ahead of time. However, if you have a standard blender, it will need some help in breaking down the cashews into a smooth, beautifully creamy sauce.

If you have a standard blender, you can soak the raw cashews in water ahead of time for several hours. Then drain them and put them into the blender.

Or you can grind the dry raw cashews in a clean coffee grinder. Grind the cashews into a flour. Then add them to the blender, along with the other ingredients.

Once the cashew sauce is completely smooth, move it to a medium sized soup pot.

(I like to use the same pot I used for the udon noodles. Fewer dishes that way!)

Bring the pot to a medium heat with the cashew sauce. Cook for a few minutes, stirring constantly.

You want to heat the sauce and thicken it as well. If it gets too hot and starts to splatter, lower the heat.

Once the sauce is thick like a gravy, it’s ready to go.

Add the cooked udon noodles to the pot and fully combine with the cashew cheese sauce. Taste for salt, and add a pinch more if necessary.

Evenly distribute the noodles between two bowls. Top the udon noodle bowl with Brussels sprouts and a drizzling of sriracha.

(Spicy kimchi sriracha is my favorite for this dish. Here are my other top hot sauces.)

Spicy.

Cheesy.

Hearty.

Cozy.

It’s the kind of lunch that takes the sting out of the winter air. Plus, it’s ready in just 25 minutes. Can’t beat that!

Cadry Nelson

Serves 2 generously

Cheesy udon noodle bowl with Brussels sprouts

Nothing says comfort quite like a bowl of cheesy noodles. This take on it has a bit of an Asian spin with miso, tamari, sriracha, and udon noodles. Because frozen udon noodles are already cooked, they only take 1 minute to warm. Topped with cashew cheese sauce and Brussels sprouts, a satisfying lunch or dinner can be yours in just 25 minutes!

10 minPrep Time

15 minCook Time

25 minTotal Time

5 based on 1 review(s)

Ingredients

2 (250g) pouches frozen udon noodles, cooked according to package directions & drained*

2 teaspoons organic canola oil (or other neutral flavored oil), divided

1/2 cup chopped onions

2 cloves garlic, minced

1 heaping cup thinly sliced Brussels sprouts

Pinch of salt

2 teaspoons white miso paste

1/4 cup raw cashew pieces**

1/2 cup water

1/4 cup + 1 Tablespoon nutritional yeast flakes

1 teaspoon tamari

1/2 teaspoon sriracha + more for drizzling on top

Instructions

Cook the 2 pouches of frozen udon noodles according to package directions. Drain and set aside.

Bring a large non-stick skillet to a medium heat with 1 teaspoon canola oil. Saute onions & garlic a few minutes, until translucent & fragrant. Once fully cooked, put the onions & garlic into the blender.

Now add the remaining 1 teaspoon canola oil to the large non-stick skillet. Evenly spread the sliced Brussels sprouts across the skillet, along with a pinch of salt. Cook at a medium heat, allowing the Brussels sprouts to get nice & dark on one side before flipping. If you move the sprouts too often, they won't brown as nicely. Cook for about 10 minutes, until the Brussels are brown and cooked through.

Now it's time to add the remaining ingredients into the blender. Put white miso paste, raw cashew pieces, water, nutritional yeast flakes, tamari, and 1/2 teaspoon sriracha into the blender. Blend until completely smooth. Stop and scrape down the sides, if necessary.

Bring a medium-sized soup pot to a medium heat. Pour the blender ingredients into the pot. Cook for a few minutes, so that the sauce can heat & thicken. Stir constantly, so that it heats evenly and doesn't burn on the bottom. If it starts to splatter or get too hot, lower the heat. The sauce is ready when it's thick like gravy.

Add the drained udon noodles to the sauce and stir to combine. Taste for salt and add a pinch more if necessary.

Evenly divide the noodles between two bowls. Top each with half of the Brussels sprouts and a drizzling of sriracha.

Notes

*If you don't have frozen udon noodles, use another sturdy pasta that holds sauce well. My favorites are chiocciole or gobbetti. You'll need 3 cups of cooked pasta total for this recipe. (1 1/2 cups, per person.) To yield 3 cups of cooked pasta, you'll roughly need 1 1/2 cups dried pasta. I do not recommend using dried udon noodles for this recipe. Dried, shelf-stable udon noodles are too thin & light to hold up to a heavy sauce.

**If you have a high speed blender, you don't need to soak the raw cashews ahead of time. However, if you're using a standard blender, it will need some help making a perfectly smooth, creamy sauce. You have 2 options. 1. Soak the raw cashews in water for several hours. Drain. Then add them to the blender and continue with the recipe. 2. Grind the dry, raw cashews in a clean coffee grinder. Then add them to the blender and continue with the recipe.

7.8.1.2

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https://cadryskitchen.com/2018/11/13/udon-noodle-bowl/

Disclosure: Post contains Amazon affiliate links.

Source: https://cadryskitchen.com/2018/11/13/udon-noodle-bowl/

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foodoliplife · 5 years ago

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25 Stir-Fry Dinners For Busy Days

Constantly tired after work? Not having a lot of mood for cooking? Loving something tasty, simple and quick to cook? Stir-fry dinners are exactly what you are looking for. Made with simple ingredients and ready to serve in less than 30 minutes, these are a perfect choice for a delicious and nutritious meal when you are busy or even lazy.

In this article, we would like to introduce 25 stir-fry dinners to make at home. Spending about half an hour or less, you will have a tasty homemade meal instead of ordering food from a favorite restaurants or buying packaged ones at store. It will be more healthier and more importantly, easier to fit your taste. If you are on a diet, a homemade food will enable you to control the ingredient, thereby, easy to stick to your diet. Plus, many of them is even cheaper than that bought or ordered outside.

#1 Chicken Stir Fry

See the recipe.

#2 Beef and Cabbage Stir Fry

See the recipe.

#3 Beef and Broccoli Stir Fry

See the recipe.

#4 Chicken Lamen Stir Fry

See the recipe.

#5 Noodle Chicken Stir Fry

See the recipe.

#6 Pepper Steak Stir Fry

See the recipe.

#7 Veggie Stir Fry

See the recipe.

#8 Honey Garlic Chicken

See the recipe.

#9 Beef Noodle Stir Fry

See the recipe.

#10 Broccoli Cashew Stir-Fry

See the recipe.

#11 Shrimp and Broccoli Stir Fry

See the recipe.

#12 Chicken and Broccoli Stir Fry

See the recipe.

#13 Shrimp Stir Fried with Veggies

See the recipe.

#14 Pepper Flank Steak Stir Fry

See the recipe.

#15 Chicken Stir Fried with Green Beans

See the recipe.

#16 Beef Ramen Noodles Stir Fry

See the recipe.

#17 Pork and Mushroom Stir Fry

See the recipe.

#18 Spicy Pork Udon Stir Fry

See the recipe.

#19 Veggie and Egg Fried Rice

See the recipe.

#20 Pork Stir Fried with Black Bean Sauce

See the recipe.

#21 Garlic Sesame Chicken Stir Fry

See the recipe.

#22 Tofu and Broccoli Stir Fry

See the recipe.

#23 Hoisin Pork with Rice Noodles

See the recipe.

#24 Mongolian Beef

See the recipe.

#25 Quick Veggie Tofu Stir Fry

See the recipe.

That’s all about our recommendation for 25 stir-fry dinners you should try. They are a great help for week days when you do not have a lot of time for cooking or just want something simple at weekend. Hope they all work well with you!

The post 25 Stir-Fry Dinners For Busy Days appeared first on Food - Olip Life.

#food #recipe #25 Stir-Fry Dinners For Busy Days

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jenguerrero · 6 years ago

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Do you have a pasta roller collecting dust? Oh, baby! Let’s break that thing out! I’ve been playing in an amazing pasta book for a week. The Ultimate Pasta and Noodle Cookbook. It’s just fantastic.

I couldn’t decide which recipe to ask permission for. Maltagliati with Creamy Lemon Sauce is the perfect first homemade pasta. As the author explains, “Maltagliati translates to “badly cut” in Italian.” It’s generally the scrap pieces from making more specific pasta like ravioli, so she has you cut diamonds and triangles in the sheets with a pasta wheel without any fussiness. And the creamy lemon sauce is the easiest and it’s delicious. It would be the perfect first pasta to tackle, getting you that wow at the table right out of the gate

At the other end of the spectrum, is a Ravioli with Sausage and Broccoli Rabe with a Browned Butter and Sage Sauce, showing you what you can do when you want to flex in the kitchen.

I couldn’t decide. So I asked for either one of those. A huge thank you to Cider Mill Press for giving me permission to share both so you can really taste that book! I’ll tell you all about the book first, then give you the recipes to try!

If you love it, please come and find me again, or hit that follow button! 😀

What do you need to make pasta? Everything I’ve prepared here uses just a KitchenAid KSMPSA Pasta Roller Attachment ($59), a Norpro Grip-EZ Pastry/Ravioli Wheel ($8), and a Fantes Gnocchi Board ($5), just to show that you don’t really need anything. You don’t. You could use a hand powered pasta roller, but it takes about 64-68 passes through the machine for one recipe, and I don’t want to make you all jealous with arms that toned. ;D

If you want to cut your sheets into spaghetti or fettucine, this set includes the roller and 2 cutters for $122. KitchenAid KSMPRA 3-Piece Pasta Roller & Cutter Attachment Set They’re nice if you have the money. A ravioli mold is nice. I have those, but didn’t use them here.

My review of the book…..

The Ultimate Pasta and Noodle Cookbook By Serena Cosmo Hardcover

This is a beautiful book of global pasta. It’s nearly encyclopedic in its scope. The first 127 pages cover history, ingredients, equipment, cooking technique, and an encyclopedia of pastas that will delight any food nerd. The next 625 pages are recipes, and I used up a pad of sticky notes flagging potential dinners. The range is awesome. Then she finishes with a glossary, and a discussion of when shapes matter.

Who’s this book for? Anyone who loves pasta. If you want to learn how to make your own fresh pastas, with or without any previous experience, she’ll get you there. Her directions are really clear and thorough. She teaches well. The learning curve to get something slightly misshapen and delicious goes by quickly! If you prefer to buy pasta, and make your own dishes from it, you’ll love this, too. Ideas are rarely created in a vacuum, and I love it when authors mention their inspiration, and she does which adds to the overall charm. She gives manual and machine options, so you can go with your preference, and don’t need to get a bunch of equipment if that’s not your thing.

There are lots of beautiful photos in the book, but not for every single dish. That’s the only potential drawback I could find. And my kiddo flagged a few pastas like samosas that are mentioned in the encyclopedia section, but there’s no recipe for them. I already have a samosa recipe, so no big deal.

My pics and thoughts on the dishes that I tried: 1-5) Three-Egg Basic Pasta Dough – p 131. Excellent dough. It really does feel like playdough, just as she says. She gives instruction for two ways to make the dough. You can mix the dough by hand and then knead it for 8-10 minutes, or take a little help from a machine, and let the Kitchen Aid with a dough hook handle it while you sip espresso. I tried both, and actually a third method – a hybrid of the two in which I started by hand and then moved it into the mixer to finish when my kiddo asked for help with something. All worked beautifully. Budget a little time, because the dough needs to rest for an hour or two before you roll it into sheets.

6) Maltagliati – p 183 (uses the three-egg pasta dough). I hadn’t heard of this before. She explains that it translates to “badly cut” and that it’s traditionally make from all the leftover trimmings from making pastas like ravioli. She suggests cutting it into diamond and triangular shapes if you’re making it intentionally, which I was, because I needed it for the next dish. It seems like such a great first pasta to start with since there’s no need to be precise. She listed angel hair and some other very thin ones as alternatives, so I’ll probably cut my diamonds much smaller next time. 7) Maltagliati with Creamy Lemon Sauce – p 469. This sauce is divine and absolutely effortless. It has a bright lemon flavor, with the cheese as a background note. It balances perfectly with the pasta. They don’t overshadow each other. 8-11) Pork and Roasted Squash Potstickers – p 329. The flavor on these is fantastic! It makes enough filling to make these twice. She gives instructions for boiling, but I pleated and pan fried mine. If you want to, too, you need a big nonstick skillet with a lid. Add about 2 tablespoons of oil to nicely cover the bottom and heat over medium. Add the potstickers in a single layer with the seam up, add about 2/3 cup of water and pop on the lid. Let them cook for about 10 minutes. Add a little more water if it’s all evaporated at any point. Then remove the lid and give the pan a swirl, until they’re cooked through, are nice and crispy on the bottom, and they release from the pan. Repeat until they’re all done. `

12-13) Ravioli with Sausage and Broccoli Rabe – p 273 (uses the three-egg pasta dough) and Browned Butter and Sage Sauce – p 466. Delicious! She gives instructions for a pastry cutter or a ravioli tray mold. I just hand-cut them with the pastry wheel. Beautiful ravioli. Budget two hours for the dough to rest before rolling, and two hours for the ravioli to dry after to fill, seal, and cut them.

14) Fonduta – p 472. Oh my gosh! This is wonderfully decadent pasta, filled with cheesy goodness, and made even richer with egg yolks and heavy cream, and finished with a kiss of nutmeg and pepper, and a flourish of fresh parsley. Absolute perfection. This one’s our favorite. 15) Chicken Soup with Chicken Meatballs, Farfalle, and Spinach – p 381. Fantastic soup! The tomato paste adds a wonderful depth of flavor to the cheesy meatballs. I think it’s a kid pleaser because there were no leftovers in our house. 16-20) Garganelli – p 192. This one uses semolina pasta and it smells lovely. Instead of rolling out all four sheets one after another, I rolled them out one at a time, cut them, and formed them before moving on to the next sheet so they wouldn’t dry out. Pasta dough’s a kid magnet. My little girl walked into the kitchen, watched me rolling them, and I heard, “Can I try?” over my shoulder. She loved it and formed half of them.

21) Kira’s Garganelli Pasta with Cream, Ham, and Peas – p 533. Delicious. The sauce is very rich and easy.

Some others I have flagged to try: Farfalle (bowties) – p 170 * Orecchiette (lamb’s ears) – p 173 * Trofie (darling corkscrews) – p 186 * Garganelli (diagonally rolled squares with ridges) – p 192 * Potato Gnocchi with Truffled Cheese Sauce – p 223 * Arugula Gnocchi with Herbed Cheese – p 225 * Baked Spinach and Ricotta Gnocchi with Sage Butter – p 235 * Butternut Squash Gnocchi – p 237 * Spätzle – p 257 * Korean Rice Cakes with Uyghur-Style Lamb and Three Pepper Sauce – p 266 * Caramelle with Roasted Butternut Squash, Parmesan, and Gorgonzola Filling – p 294 * Culurgiones (potato filled) – p 298 * Herb and Cheese Filled Pansoti with Aromatic Walnut Sauce – p 302 * Pierogis with Potato, Onion, and Farmer’s Cheese Filling – p 305 * Manti with Spiced Meat Filling with Garlic Yogurt Sauce – p 312 * Pan Fried Pork and Cabbage Gyoza – p 348 * Miso Soup with Udon Noodles – p 372 * Penicillin Soup with Egg Noodles and Matzo Balls – p 387 * Phở – p 406 * Sesame Soba Noodles – p 411 * Ramen Noodles and Tofu San Bei – p 429 * Chicken Lo Mein with Bean Sprouts, Cabbage, and Carrots – p 435 * Shrimp and Tofu Pad Thai – p 438 * Fettucine Alfredo – p 470 * Gorgonzola Cream Sauce with Pan-Toasted Spiced Walnuts – p 474 * Puttanesca Sauce – p 494 * Asparagus and Ricotta Sauce – p 499 * Spaghetti Alla Carbonara – p 527 * Pasta with Pancetta, Hazelnuts, Orange, and Sage – p 529 * Truffled Mushroom and Pine Nut Sauce – p 555 * Roasted Poblano Pepper and Mexican Sour Cream Sauce – p 563 * Classic Fresh Tomato Sauce – p 565 * Spicy Anchovy, Caramelized Onion, and Toasted Breadcrumb Sauce – p 573 * Broccoli, Raisin, and Pine Nut Sauce – p 575 * Shrimp and Pistou Sauce – p 587 * Penne Alla Vodka – p 605 * Sausage Ragu – p 617 * Bolognese Sauce – p 629 * Sesame Stir-Fried Carrot Noodle Spirals – p 654 * Cucumber “Noodles” with Coconut, Lime, and Cumin Dressing – p 657 * Zucchini “Noodles” with Oven-Roasted Stilton, Radicchio, and Peaches – p 667 * Tofu “Noodles” with Chicken and Mixed Peppers – p 670 * Classic Lasagna with Bolognese and Bechamel – p 696 * Bacon Macaroni and Cheese – p 700

*I received a copy of this book to explore and share my thoughts.

THREE-EGG BASIC PASTA DOUGH

YIELD: A LITTLE OVER 1 POUND; ABOUT 6 SERVINGS / ACTIVE TIME: 1 HOUR / TOTAL TIME: 1 ½ HOURS

This recipe is your standard, go-to recipe when you want to simplify the pasta making process and still get delicious results. Suitable for hand- or machine-rolling, it forms a malleable and nicely golden-hued dough that is a pleasure to knead by hand since it resembles PlayDoh in texture and produces tender pasta. For best results, all the ingredients—even the flours—need to be at room temperature. Keep in mind that the thickness suggestions for each pasta shape are just suggestions. If you prefer any pasta shape slightly thicker or thinner, you are the master of your own dining destiny.

Suitable for fettuccine, pappardelle, tagliatelle, maltagliati, quadretti, farfalle, fazzoletti, cappellacci dei briganti, ravioli, ravioloni, caramelle, pansoti, tortellini, tortelloni, agnolotti, anolini, and cappellacci di zucca (butternut-squash stuffed pasta).

INGREDIENTS: 2 ¾ cups all-purpose flour 3 large eggs I egg yolk

1 Mixing and kneading the dough by hand: On a flat work surface form the Hour into a mountain-like mound. Create a well in the center, then add the eggs, egg yolk, and 2 tablespoons water. Using a fork or your fingertips, gradually start pulling the flour into the pool of egg, beginning with the flour at the inner rim of the well. Continue to gradually add flour until the dough starts holding together in a single floury mass, adding more water— I tablespoon at a time— if the mixture is too dry to stick together. Once the dough feels firm and dry, and can form a craggy looking ball, it’s time to start kneading.

Begin by working the remaining flour on the work surface into the ball of dough. Using the heel of your hand, push the ball of dough away from you in a downward motion. Turn the dough 45 degrees each time you repeat this motion, as doing so incorporates the flour more evenly. As you continue to knead, you’ll notice the dough getting less and less floury. Eventually it will have a smooth, elastic texture. If the dough still feels wet, tacky, or sticky, dust it with flour and continue kneading. If it feels too dry and is not completely sticking together, wet your hands with water and continue kneading. Wet your hands as many times as you need in order to help the flour shape into a ball.

Knead for 8 to 10 minutes. It seems like a long time, but it accomplishes two things. l. It creates a dough that is smooth and springy. 2. It eliminates any air bubbles and bits of unincorporated flour in the dough.

The dough has been sufficiently kneaded when it is very smooth and gently pulls back into place when stretched.

Mixing and kneading the dough with a mixer: Put the flour in a large bowl. Create a well in the center. Using a hand-held or stand mixer fitted with the dough (spiral) attachment, set the speed to 1 or 2 and slowly add half of the eggs and 1 tablespoon water while mixing. Mix until the wet ingredients have been fully incorporated into the flour, then add the remaining eggs and another tablespoon water and continue to mix on low speed until fully incorporated. Soon the dough will begin coming together in a single floury mass. Add water 1 tablespoon at a time—if the mixture is too dry to stick together. Add flour— 1teaspoon at a time—if the mixture is too wet and sticky. Once the dough feels firm and dry, and can be formed into a coarse looking and slightly tacky ball, it’s time to start kneading.

Turn the speed on the mixer to medium-high, typically notch 4, and mix for 8 to 10 minutes. The dough has been sufficiently kneaded when it is very smooth and gently pulls back into place when stretched.

2 Resting the dough: Wrap the ball of dough tightly in clear food wrap and let rest for I hour—2 hours is even better if you have the time. If using within a few hours, leave it out on the kitchen counter, otherwise refrigerate it (it will keep for up to 3 days). If you do refrigerate it, however, the dough may experience some discoloration (but it won’t affect the flavor at all).

3 Rolling the dough: Cut the dough into four even pieces. Set one piece on a smooth work surface and wrap up the rest in clear food wrap to prevent drying. Shape the dough into a ball, place it on the surface, and, with the palm of your hand, push down on it so that it looks like a thick pita. Using a rolling pin, roll the dough to 1/2 inch thick. Try as much as possible to keep the thickness and width of the dough “patty” even, as it will help the dough fit through the pasta machine more easily.

Set the pasta machine for the flat roller (no teeth) on the widest setting (typically notch 1). Now feed the dough into the rollers. As a rather rough, thick sheet of pasta comes out the other end, make sure to support it with your hand or fingers. Fold the sheet of dough over itself twice, as you would a letter, and then turn the folded dough on its side and feed it back into the machine again. Repeat this folding and feeding it back into the machine three more times. Ihis process is called “laminating” and it makes the dough more sturdy and manageable to handle.

Set the machine to the second-widest setting (typically notch 2) and feed the dough into the rollers. Again, support the pasta as it comes out the other side. Again fold it as you would a letter and feed it into the rollers on its short side; repeat this three more times.

Set the machine to the third-widest setting (typically notch 3) and feed the dough into the rollers. Again, support the pasta as it comes out the other side. Again fold it as you would a letter and feed it into the rollers on its short side; repeat this three more times.

Set the machine to the second-smallest setting (typically notch 4). Feed the pasta into the rollers. Again, support the pasta as it comes out the other side. At this point, there is no need to laminate the pasta.

Stop rolling at this point if making sheets of pasta 1/8 inch/2mm thick for pansoti, agnolotti, maltagliati, farfalle, and cappellacci dei briganti. If you like your fettuccine, pappardelle, and tagliatelle a little thicker, then this is the setting for you.

Set the machine to the smallest setting (typically notch 5). Cut the pasta sheet in half and feed it into the rollers. Again, support the pasta as it comes out the other side.

This last setting makes pasta sheets so thin (about 1/16 inch/ 1.5 mm thick) that you can see light through them. It is ideal for filled pastas like ravioli, ravioloni, tortellini, tortelloni, anolini, cappellacci di zucca, and caramelle, whose fillings can easily be overshadowed by too much surrounding dough, as well as fazzoletti and quadretti. If you like your fettuccine, pappardelle, and tagliatelle very thin, then this is the setting for you.

The just rolled pasta will be very delicate, so be gentle handling it. If the pasta sheet is too long to easily handle, carefully cut it in half. Lightly dust each sheet with flour and lay it on a surface lined with wax or parchment paper. Repeat all the above steps with the remaining pieces of dough.

4 Drying the sheets of dough: Pasta dough needs to be allowed to dry for approximately 15 minutes after it has been rolled out and before it is cut into strands or other shapes. This drying time makes the dough less sticky and easier to handle. Keep in mind that when the pasta is very thick or wide it will need to be turned over to ensure thorough and even drying (not necessary for thin noodles). Pasta sheets are now ready to be shaped or cut according to recipe requirements.

The notable exception to this rule is if you are making stuffed pasta. In this case, not letting the dough dry is best because the slight stickiness helps the pasta adhere better and creates a better seal.

5 Drying the cut pasta before cooking: Once fresh pasta has been cut (see the individual recipes), toss it with semolina flour and then place it on a lightly floured surface (again, with semolina flour) and allowed it to dry for at least 15 minutes before cooking. This drying period is important because it allows the pasta to dry enough to become firmer and less sticky, which prevents the pasta from sticking together as it cooks (shaped pasta also holds its shape better when allowed to dry slightly before cooking). More specific drying times are indicated in individual pasta recipes. Just note that the drying process can be fickle. Depending on temperature, humidity levels, and the size of the noodles or pasta, the process may take a longer or shorter period of time than stated in the recipes. It is probably best to avoid making pasta on very humid days. If you can’t avoid it, turn on the air conditioning or even a movable fan to help the air circulate more effectively.

MALTAGLIATI

YIELDS: 6 SERVINGS / ACTIVE TIME: 1 HOUR / TOTAL TIME: 1 ½ HOURS, PLUS 2 HOURS TO DRY

Maltagliati translates to “badly cut” in Italian; they are similar to fazzoletti (page 184) in that they are both pieces of thinly rolled pasta dough. But while fazzo/etti are cut into squares or rectangles, traditionally maltagliati were made from all the irregularly shaped trimmings leftover from cutting out the dough for pastas like ravioli, anolini, and agnolotti. Those pastas are generally made from pasta rolled out so thin, it’s almost transparent; I prefer to prepare maltagliati from scratch so I can make them slightly thicker, for a bit more chew.

Suggested sauce and pasta dishes: Puttanesca Sauce (page 494), Fresh Mushroom Sauce (page 551), Duck Ragu (page 600), Truffled Mushroom and Pine Nut Sauce (page 555), Maltagliati with Creamy Lemon Sauce (page 469)

INGREDIENTS: 1 recipe Three-Egg Basic Pasta Dough (page 131) Semolina flour for dusting Salt

1 Prepare the dough as directed on pages 131—133, rolling the dough to the second thinnest setting (generally notch 4) for pasta sheets that are about 1/8 inch thick. Lay the pasta sheets on lightly floured parchment paper-lined baking sheets. Let the sheets air-dry for 1 5 minutes, turning them over halfway (doing this will make them easier to cut).

2 Lay a pasta sheet on a lightly floured work surface directly in front of you. Lightly flour the sheet, then fold it into thirds lengthwise, like you would a letter. Using a pastry cutter, cut the folded-up pasta into rough diamond and triangular shapes. No precision is required, so have fun with it. Gently toss the maltagliati with flour and transfer to lightly floured parchment paper covered baking sheets. Repeat with all the pasta sheets. Allow them to air-dry for 2 hours, turning them over once halfway, and then cook. Alternatively, you can place them, once air-dried, in a bowl, cover with a kitchen towel, and refrigerate for up to 3 days. Or freeze them on the baking sheets, transfer to freezer bags, and store in the freezer for up to 2 months. Do not thaw them prior to cooking (they will become mushy), and add an extra minute or two to their cooking time.

3 To cook maltagliati, bring a large pot of water to a boil. Once it’s boiling, add salt (I tablespoon for every 4 cups water) and stir. Add the maltagliati and stir for the first minute to prevent any sticking. Cook until the pasta is tender but still chewy, about 2 minutes. Drain, add to the sauce of your choice, and serve.

MALTAGLIATI CREAMY LEMON SAUCE

YIELD: 4 SERVINGS / ACTIVE TIME: 10 MINUTES / TOTAL TIME: 25 MINUTES

Ideal for hot summer days, this refreshing pasta dish makes you feel as though you are having a lovely meal in Sorrento, the enchanting coastal town located on the Amalfi Coast. The lemon, so representative of the gigantically bumpy and canary yellow citrus fruits that grow abundantly on the area’s spectacular cliffs, breaks up the richness of the cream with its acidity, making the sauce piquant and feathery light. Because the sauce is so light, this dish is at its best when paired with a delicate pasta shape since larger pasta shapes would overwhelm it.

Other recommended pasta shapes: tagliatelle, angel hair, vermicelli

INGREDIENTS: Grated zest and juice of 1 lemon 5 tablespoons unsalted butter, divided ½ cup heavy cream, more if needed ¼ teaspoon freshly ground white pepper, or more, to taste Salt ¾ pound maltagliati, homemade (page 183) or store-bought ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 Put a large pot of water on to boil for the pasta.

2 Put the lemon zest and juice in a 2-cup Pyrex measuring cup along with 4 tablespoons of the butter cut into small pieces, the cream, pepper, and a few generous pinches of salt. Put the measuring cup in a microwave and heat on high for 45 to 60 seconds, until the butter is fully melted. Cover and set aside.

3 When the pasta water is boiling, add salt (1 tablespoon for every 4 cups water) and stir. Add the pasta, stirring for the first minute to prevent any sticking. Cook according to the pack- age (or recipe) instructions, draining the pasta 2 minutes short of the directed cooking time. The pasta should be soft but still very firm. Right before draining the pasta, reserve 1/4 cup of the pasta water. Return the empty pot to the stove. Immediately turn the heat to high, add the remaining 1 tablespoon butter and reserved pasta water. Add the drained pasta and toss. Add the warm lemon cream mixture and the Parmigiano and cook, tossing continuously, for 2 minutes.

4 Divide the pasta among four warmed bowls and serve piping hot dusted with Parmigiano (or pass the grated cheese at the table).

RAVIOLI WITH SAUSAGE AND BROCCOLI RABE

YIELD: 4 TO 6 SERVINGS / ACTIVE TIME: 2 HOURS / TOTAL TIME: 3 HOURS

Ravioli are one of the oldest types of pasta, and related forms of this dish are believed to date back to early Roman times, though they don’t actually begin appearing in historical manuscripts until the 12th century. Filled with varying mixtures of meats, vegetables, and/or cheeses, they can be shaped like squares, discs, or triangles and are typically 1 ¾ inches wide. You can make raviolini using this recipe by placing ½ teaspoon of filling spaced 1 inch apart on the pasta sheets and then cutting them into I-inch squares. Similarly, you can make ravioloni by placing 2 tablespoons of filling spaced 4 to 6 inches apart on the pasta sheets and cutting them into 4- to 6-inch squares. I include instructions for making ravioli by hand and with a ravioli maker tray mold.

Suggested sauces: Browned Butter and Sage Sauce (page 466)

INGREDIENTS: FILLING: ½ pound broccoli rabe Salt 2 tablespoons extra virgin olive oil ½ pound sweet talian sausage, casing removed 2 garlic cloves, thinly sliced ¼ teaspoon red pepper flakes Freshly ground black pepper ½ cup Parmigiano-Reggiano cheese ½ cup freshly grated pecorino Sardo (preferable) or pecorino Romano

DOUGH: Three-Egg Basic Pasta Dough (page 131-133) Semolina flour for dusting Salt

1 Discard any discolored leaves from the broccoli rabe. Detach the florets from the tops of the stems, rinse under cold water, and set aside. Trim off and discard the last 2 inches of the stems. Using a sharp paring knife, cut off the leaves and place in a bowl. Peel the skin from the thicker stalks and cut them crosswise into thin slivers. Add the leaves and stems to a bowl of cold water, swish around to remove dirt, and then transfer to a colander. Rinse under cold water.

2 Bring a medium saucepan of water to a boil. Once it’s boiling, add salt (1 tablespoon for every 4 cups water) and stir. Add the peeled stems and cook for 2 minutes, then add the leaves and cook for 4 minutes. Add the florets and cook for 2 minutes. (Note: If the stalks are still crisp, they will remain bitter.) Reserve 1/4 cup of the cooking water and drain the greens. Once cool enough to handle, mince.

3 Heat a large skillet over medium heat for 2 to 3 minutes. Add the olive oil and let it heat for a couple of minutes. Add the sausage, breaking it into small pieces with a potato masher or wooden spoon as it cooks. Add the broccoli rabe, garlic, red pepper flakes, and salt and black pepper to taste, and stir. Add the reserved broccoli rabe cooking water and simmer until the sausage is cooked through and there is no liquid left in the pan, 5 to 6 minutes. Transfer to a medium bowl and let cool, draining off excess liquid—if any—that may accumulate. Once cooled, add the cheeses and mix well. Set aside. The filling can be prepared a day ahead; cover, refrigerate, and bring back to room temperature before proceeding.

4 Prepare the dough as directed on pages 131—133, rolling the dough to the thin- nest setting (generally notch 5) for pasta sheets that are about 1/16 inch thick. The pasta sheets will be very long on this setting. Cut them into 12 ½ -inch-long lengths. Lay the cut pasta sheets on lightly floured parchment paper-lined baking sheets and cover loosely with clear food wrap. Work quickly to keep the pasta sheets from drying out, which makes it harder for the pasta to stick together.

5 Forming the ravioli by hand: Place a sheet of dough on a lightly floured work surface and fold it in half lengthwise. Lightly tap on the folded edge to create a guideline. Unfold the dough so that it’s laying flat, the fold line now delineating two pasta strips that are still connected. Place balls of filling about the size of hazelnuts in the center of one pasta strip, spacing the mounds, from the top to the bottom of the strip, about 1 ¾ inches apart. Should the dough have become a little dry during this process, lightly moisten the pasta border with a fingertip dipped in water (it’s helpful to have a small bowl of water nearby for this purpose). Cover the filling with the other half of the sheet of dough. Using your fingertips, gently but firmly press down the dough around each filling mound. As you do this, try to push out any air from around the filling (this keeps the ravioli from coming apart in the water when boiling due to vapor pressure). Press one more time to ensure you have a tight seal. Using a ridged pastry cutter, slice between the mounds to create squares approximately 1 ¾ inches in size.

Forming the ravioli with a ravioli maker tray mold: Lightly dust the metal ravioli mold with flour, then place a sheet of dough on top. Gen- tly press the plastic mold over the pasta sheet to create depressions (should you press too hard and tear the dough, simply ball it back up and roll it through the machine again). Place approximately 2 teaspoons of filling in each depression. Remove any filling that falls on the surrounding dough. Gently tap the metal mold on the table a few times to help remove any air bubbles that may be trapped underneath the filling. Should the dough have become a little dry during this process, lightly moisten the pasta border with a fingertip dipped in water. Lay another sheet of dough over the mold. As you do this, gently press down with the palm of your hand to push out any air within the ravioli. Run a rolling pin over the surface of the ravioli mold until the ridges of the ravioli beneath become visible. Carefully flip the mold over and gently remove it. If some of the ravioli get stuck to the mold, gently tap one edge of the mold against the table. Gently pull the ravioli apart. Should they still be slightly attached to each other, use a ridged pastry cutter to cut them apart.

6 No matter how you form them, set the ravioli on lightly floured parchment paper-covered baking sheets so they are not touching. Allow them to air-dry for 2 hours, turning them over once halfway through, and then cook. Alternatively, you can place them, once air-dried, in a bowl, cover with a kitchen towel, and refrigerate for up to 3 days. Or freeze on the baking sheets, transfer to freezer bags, and store in the freezer for 3 to 4 weeks. Do not thaw them prior to cooking (they will become mushy), and add an extra minute or two to their cooking time.

7 To cook the ravioli, bring a large pot of water to a boil. Once it’s boiling, add salt (I tablespoon for every 4 cups water) and stir. Carefully drop the ravioli into the boiling water and stir for the first minute to prevent any sticking. Cook until they are tender but still chewy, about 3 minutes. Drain and serve with the sauce of your choice.

BROWNED BUTTER SAGE SAUCE

YIELD: 4 SERVINGS / ACTIVE TIME: NEGLIGIBLE 1 TOTAL TIME: 10 MINUTES

Piney and aromatic sage is the star in this classic pan sauce for a seemingly endless list of filled pastas, gnocchi, and dumplings. Browning the butter gives it a delicious toasty flavor. Use the crisp fried sage leaves as a garnish.

Recommended pasta shapes or dumplings: meat-, vegetable-, and cheese-filled ravioli, spätzle, agnolotti, and vegetable- and cheese-based gnocchi

INGREDIENTS: 6 tablespoons (3/4 stick) unsalted butter, cut into several pieces, plus I tablespoon for seasoning the pasta 8 fresh sage leaves Salt ¾ pound filled pasta like ravioli, dumplings, or gnocchi Freshly ground black pepper Freshly grated Parmigiano- Reggiano cheese for serving

1 Bring a large pot of water to a boil.

2 While the water comes to a boil, heat a skillet large enough to hold the finished pasta over medium-low heat for 2 to 3 minutes, then add the butter. Turn the heat up to medium and, once the butter melts and stops foaming, add the sage leaves. Cook, stirring occasionally, until the butter begins to brown on the bottom and the sage leaves become crispy. You will need to be very attentive during this step, as butter can burn in a blink of an eye. You want to make sure the sage is sizzling very gently so that it gets nice and crisp when finished, while monitoring it carefully to ensure it does not burn in the process. If sizzling too much, lower the heat and take the skillet off the stove for 30 seconds or so before returning it to the burner. Take the pan off the heat once the sage leaves are done. Remove the leaves from the butter and reserve as a garnish.

3 When the water is boiling, add salt (1 tablespoon for every 4 cups water) and stir. Add the pasta, stirring for the first minute to prevent any sticking. Cook according to the package (or recipe) instructions. Right before draining the pasta, reserve ½ cup of the pasta water. Return the empty pot to the stove. Immediately turn the heat to high, add the remaining tablespoon of butter and reserved pasta water. Add the drained pasta and toss. Now add the browned butter and cook, tossing continuously, for 1 to 2 minutes.

4 Serve piping hot on warmed plates, each serving topped with two fried sage leaves, a few good cracks of black pepper, and Parmigiano (or pass the grated cheese at the table).

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Serena Cosmo’s Maltagliati with Creamy Lemon Sauce AND Ravioli with Sausage and Broccoli Rabe with a Browned Butter and Sage Sauce recipes and Cookbook review: The Ultimate Pasta and Noodle Cookbook Do you have a pasta roller collecting dust? Oh, baby! Let's break that thing out! I've been playing in an amazing pasta book for a week.

#broccoli rabe #food porn #Jennifer Guerrero #JenniferGuerrero #lemon #maltagliati #pasta #ravioli #recipe #sausage #Serena Cosmo #The Ultimate Pasta and Noodle Cookbook

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