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Preheat the oven to 375 degrees.
Season the fennel with the salt and pepper, to taste, and wrap together with the ½ head garlic in aluminum foil. Transfer to a baking dish or sheet and roast until tender, about 45 minutes.
Meanwhile, place the flour in the bowl of an electric mixer, and set the mixer speed to low. Add in the eggs and 12 of the egg yolks 1 at a time and increase the speed to medium. Drizzle in the olive oil and water and knead the dough until elastic and smooth, about 10 minutes. Place in the refrigerator for 30 minutes before using.
Remove the fennel from the oven and let cool. Place in a blender, add the Parmigiano-Reggiano and remaining egg yolk, and blend until well combined. Set aside.
Lightly flour the work surface. Roll the dough in a pasta machine to the second setting or roll out using a rolling pin. Once the dough is flattened, cut into rectangles 3-inches across. Use the filling to make oversized ravioli and then fold the dough to enclose the ravioli. Use a fork to seal all sides and refrigerate.
Remove the sweetbread from the refrigerator and cut into the desired portions. In a pan, heat the vegetable oil over medium heat. Dust the sweetbread in flour, and lightly pan-fry them until golden brown on both sides.
Bring a large pot of salted water to a boil over high heat. Cook the ravioli for 4 minutes and drain. Melt the butter in a sauté pan over medium heat and add the remaining garlic, escarole, and pickled fennel. Sauté the escarole for about 12 minutes and then toss the ravioli into the escarole. Top the ravioli with the sweetbread, Meyer lemon sauce, and pine nuts.
The tenderloin is the most tender cut and is full of flavor. The whole tenderloin (about 3 lbs) has two sections: the short tenderloin (weighs 1-1.5 lbs) and the butt tenderloin (weighs 1.5-2 lbs). The whole tender has the side muscle attached. All surface fat is removed at the packer level, but the silver skin remains.
From the tenderloin, you can cut medallions (up to 1 inch), petite fillets (up to 2 inches) or you can roast the tenderloin whole. Pan sear, sauté, grill, broil, roast, or stir fry the medallions and petite fillets.
To roast whole: butterfly lengthwise, stuff, and roast to medium-rare to medium.
Professional Veal Tenderloin Recipes
Herb Roaste Loin of Veal, Layed Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips
By David Fritsche from Jumeirah Essex House in New York City, New York
Ingredients for the Potatoes: 4 pc Large Idaho Potatoes 1 lbs Clarified Butter 0,5 pc Fresh Garlic 2 pc Thyme Spring 1 pc Bay Leaf 0.5 cup Chicken stock Salt, Pepper
Ingredients for the Braised Veal: 2 pc Veal Osso Bucco 0.5 pc Carrot 1 pc Celery Stick 1 pc Small Spanish Onion 1 Thyme Spring 1 qt Brown Veal Stock 1 ts Tomato Paste 0.5 pc Green Garden Leek 1 cup Red Wine
Preparation Braised Veal: - Pan Seared the Osso Bucco - Add the Mire Poix and roasted with the Osso Bucco until light Brown - Add the Tomato Paste and let it caramelize - Deglaze with the Red Wine and Reduce by Half - Fill up Brown Veal Stock, bring to Boil and the Herbs - Cover the Pan and Braised in the Oven by 325 degree till nice and Tender - Cool down in the Braising Liquid so all the Flavor stays in the Meat and is not Drying out - Once Cold Remove the Osso Bucco from the Liquid and Remove Fat and Bone, Flake the Meat into small Pieces - Add 2 tsp of the Braising Liquid
Preparation for the Confit Potatoes: - Heat up the Butter with all the Ingredients to 212 Degree - Peel the Potatoes and Cut it into 1/4" Discs - Simmer the sliced Potatoes in the Butter really Gently until They are cooked to 3/4 - Once Cooked Remove from Butter and Sear in hot Pan for some Color - Then layer 3 Slices of Potatoes and Braised Veal on top of each other and Reheat in the Oven by 350 Degree - Strain the Braising Liquid true a fine Strainer and Reduce and use it as the Sauce
Creamy Salsify with Pan Fried Sweet Bread Ingredients: 1 lbs Fresh Salsify 1 oz Flour 1 pc Lemon 1 pc Bay leaf 1 pc Thyme Spring 1 qt Vegetable stock 1 tbs Fresh Chopped Parsley 1 pc Cooked Sweetbread 1 tsp Whipped Creme
Preparation - Peel the Salsify and put them right away in Lemon Water to avoid turning black - Mix the flour with Vegetable Stock and Bring to Boil - Add the Lemon, Bay Leaf, Thyme and Salt - Cook the Salsify till Tender in the Liquid - Strain and keep some Liquid to reheat - Finish with some Fresh Butter and Chopped Parsley and Whipped Creme - Slice the Cooked Sweetbreads into Medallions and Season with Salt and Pepper - Turn them in Flour and Pan Seared them until Golden Brown in hot Pan
Parsnip Crisp Ingredients: 1 pc Large Parsnip 1 cup Milk Fleur de Sel Truffle Oil
Preparation: - peel the Parsnips - Slice them really fine - Soak it in Milk for about an Hour - Dry and Fry them in 325 degree Hot Oil - Finish with Fleur de Sel and a little Truffle Oil
Assembly of the Plate: - Place the Herb Roasted Veal Medallion on top of the Confit Potatoes And Garnish it with the Truffle Parsnip Chips - Arrange the Creamy Salsify on the Plate with Pan Seared Sweet Bread on top and Sprinkle it with some Fleur de Sel - Use the Reduced Braising Liquid as the Sauce
- Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
- While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas see "Grilling Procedure").
- Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
- Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
When I was a poor art student in Paris in the 60’s sweetbreads and brains braised in white wine were cheap and delish each costing about 1.00 with a side of potatoes. Fond memories still bring me back !
I noticed that no one has mentioned using the Chimichurri Sauce. Try it and don't worry about the balsamic reduction. They are also very good with a tart and sweet pickled red and yellow relish or just a squeeze of lemon. A similar preparation is used to make tacos here in Texas with some lime and pico de gallo in a warmed tortilla. They are sold at taco trucks around Houston and are great.
Fast and easy way to make sweetbreads. I marinated them in a balsamic glaze after parboiling (just reduce 3/4 cup of balsamic vinegar to 3-4 tablespoons) and put them on skewers with figs. For some reason, the sweetness and tartness of the balsamic glaze disappeared after grilling so next time I'll put the balsamic glaze on after grilling. Great party finger food that is quite satiating.
I will never make sweetbreads any other way. Season and top with Balsamic Glaze. perfection on a plate along with a nice red wine.
This is a nice alternative to the heavier sauced versions in French Cuisine but there has to be better. I have tried grilling non parboiled sweetbreads in the past to what I recall were good results.
I added some grated Asiago cheese and a tad bit of fresh basil. Very nice. I hope you will enjoy these additions also. I've also used a counter top oven/broiler to prepare the sweetbreads.
So I sez to her, I sez "you're lucky to have anyone cook for you at all". Then she sez something to me about geting a job. nonsense. This recipe is excellent. Everyone either fries or serves in a cream sause. This is truly a delicacy. Thumbs up!
Delicious! BTW - What kind of review do you expect from someone who writes sez instead of says?!
I love sweetbread and I had heard my friends from Argentina always raving about "mullejas a la parilla" and I had to try this. My brother gave me that awkward look when I passed them to him to put on the grill, but when all was said and done, they were a hit. As for our dear friend in NJ "who would be so desperate. " I find it interesting that the finest restaurants in SF will always have a sweetbread dish. I have spent $15 on two sweetbread ravioli's and they were worth it. Don't knock till you try it.
Wow, I tried this with the balsamic reduction everyone mentioned. Sublime like crispy, but magically buttery soft ribeye steak tips. As for "who would be so desperate," my dear, how do you think lobster, bacon, and barbecue ribs came about? Epicurean delight is born in culinary necessity.
Tried it last week. it was very good. I was looking for a "summer way" of preparing sweetbreads, instead of the usual wild mushroom ragout I serve them with which can be quite heavy for a balmy summer night .I would probably add some sort of balsamic glaze next time I make them, just to add a bit of color and to kick it up a notch, as I didn't make a any sauce for them.I served them with a fresh corn succotash. yummy!
Always like a bit of grilled sweetbreads or any ofal in general. People should eat more parts of the animal in general - so much is wasted and for naught. . Further, to those who might be curious what desperation would drive one to eat thymus, I would answer, "Taste." I would reccomend some type of wine or balsamic reduction with these . so good.
Excellent. This was a nice departure from the usual cream sauce, fried etc. heaviness that can torture sweetbread preparations. I loved its flavor. I pressed them out of habit without realizing that the recipe didn't call for it.
And furthermore, how desperate do you have to be to be eating thymus glands?
My husband made this for me, so I sez to him, I sez, "if you ever make this swill for me again, I'll take away your apron and make you get a job!"
This was my first attempt at grilling sweetbreads, and I thought it was delicious. My husband prefers a firmer texture, so next time I'll try pressing them first.
Veal sweetbread and morel terrine
This dish was born out of a Nosey Chef kitchen and butchery disaster. Here is how it came about:
La Tante Claire was a three-Michelin star restaurant run by Pierre Koffmann. It was in the same building on Royal Hospital Road, London that is now occupied by the three-starred Restaurant Gordon Ramsay. While at La Tante Claire, Koffmann came up with a recipe of pigs trotters stuffed with a chicken mousseline.
Pierre Koffmann (1948–). Former owner of La Tante Claire
Koffmann protégé Marco Pierre White took the recipe to Harveys in Wandsworth, where it became the signature dish of the restaurant. White describes the dish as his favourite of all time and writes in White Heat 25:
“This is my favourite dish. If it was a painting it would hang in the Tate. It’s simple, and earthy, but it’s also intelligent. You can’t take it any further. It’s a complete meal. It’s not a recipe for talking about it’s a meal to be eaten.”
With Harvey’s long gone, and Pierre Hoffmann retreating into the comfort of Gascony cuisine, the only way I was going to be able to eat this classic milestone in British restaurant food would be if I made it. The recipe in White Heat is quite lengthy, but broken down, you need to make a sausage and its filling, you need to make a sauce, and you ought to make a nice mashed potato side. The filling is veal sweetbreads and morels bound together with chicken mousse. The sausage skin is skin recovered from the foot of a pig, and the sauce is a classic French sauce of mushrooms and booze, finished with butter and a spot of cream.
The problem for me turned out to be the trotters. In the UK, most pig trotters are triaged either to Chinese cooks, or into jelly making for pork pies. The Koffmann recipe calls for hind trotters with most of the shin attached, and this is where the whole idea starts to unravel. In order to stuff the trotters with the sweetbread and mushroom mixture, you have to have completely unblemished skin. The slightest nick or scratch will cause the skin to open up in a gaping maw when cooked, leaving them completely useless for their intended purpose. I was only able to obtain front trotters with a small bit of shin because most pigs are hung from their hind Achilles’ tendon for butchery, which puts an enormous hole in the back feet.
The first attempt at the dish resulted in the trotter braise going dry in the oven, which stuck the feet to the pan. For the second attempt, I ended up with trotters that had been cut through the ankle and pared back, so they were deemed unsuitable and frozen for some other purpose another day. On Attempt #3, the skins opened up in the cooking liquor and ended up in the bin. However, during that final stab, I had defrosted my pre-made filling. As the filling cost £60 in ingredients, it had to be used for something. So I hit on the idea of making a terrine for a cold starter. This is what I did …
Agnolotti del Plin
An iconic dish from Piemonte, agnolotti del plin gets its name from the regional dialect for “pinch,” which is how you made the pasta. To form each agnolotto, you pinch two sheets of pasta together, or “fare il plin,” to create the small pouches.
We paired the pasta with a traditional sage-and-butter sauce. For best results, enjoy with a robust glass of Barolo!
Agnolotti del Plin (Agnolotti del Plin)
Recipe courtesy of Eataly
For the Dish:
1 teaspoon salt, plus more for pasta water
8-10 tablespoons butter
10 sage leaves
1 cup grated Grana Padano or Parmigiano Reggiano
1 fresh white truffle (optional!)
For the Agnolotti Dough:
3 cups all-purpose flour
3 whole large eggs, plus 3 egg yolks
For the Agnolotti Filling:
1 tablespoon butter
1 garlic clove, thinly sliced
1 sprig fresh rosemary, leaves only
1 pound ground veal shoulder
1 pound ground pork
1 ½ pounds spinach, washed, and spun-dry, roughly chopped
¾ cup freshly grated Parmigiano Reggiano
3 large eggs
Freshly-grated nutmeg, to taste
Salt and freshly ground black pepper
To make the dough:
Sift and then mound 3 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Knead for about 15 minutes, adding any of the remaining flour if necessary to create a cohesive mass. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow it to rest for 30 minutes at room temperature.
To make the filling:
Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt.
In a 12-inch saucepan, add 1 tablespoon of butter over high heat until it is hot but not smoking. Add the garlic and rosemary and cook until the garlic is light golden brown, about 5 minutes. Add the veal and pork meat and brown the meat on all sides, stirring occasionally, about 8-10 minutes. Season the mixture with salt and pepper, to taste. Do not be afraid to let the meat begin to caramelize a bit.
Cook the spinach in boiling water for 1 minute, then drain it well and add it to the meat. Stir in the Parmigiano Reggiano, eggs, a pinch of nutmeg, salt and pepper, to taste. Use a wooden spoon to mix until it is well combined, then set this aside.
To form the agnolotti:
Cut the pasta dough into 3 equally sized pieces. Re-wrap 2 of the pieces in plastic wrap and set them aside. Begin working with the 1 unwrapped piece of dough. On a lightly floured work surface, use a floured rolling pin to roll out the pasta dough until it is 1/8-inch thick. You can also use a pasta machine and roll out the dough on its thinnest setting.
Lay the resulting pasta sheet on a lightly-floured surface with a long side facing you and trim the edges so they are straight. Using a tablespoon, scoop equally sized spoonfuls of the filling and place them along the bottom half of the pasta sheet, leaving a 1½-inch border of dough at the bottom and sides. Each dollop of filling should be approximately 1½ inches away from the next. Pull the top edge of the pasta up and over the filling. The dough should form 1 large pocket over the dollops of filling. Seal the agnolotti by gently molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet being sure not to drag your finger along the dough to seal, or you risk ripping the dough. When it is sealed, there should be about ½-inch of excess dough visible along the bottom of the mounds of filling (where you sealed it). Be certain that you are sealing tightly while pressing out any pockets of air. Seal the left and right ends of the dough.
To shape the agnolotti:
Starting at one end of the dough, place the thumb and forefinger of each hand together as if you were going to pinch something and, leaving about 1 inch of space between your hands and holding your fingers vertically, pinch the filling in 1-inch increments, making about ¾ inch of "pinched" area between each pocket of filling. It is important to leave this much "pinched" area between the agnolotti to ensure that the agnolotti do not become unsealed when they are separated. Run a sharp knife or crimped pastry wheel along the bottom edge of the folded-over dough, separating the strip of filled pockets from the remainder of the pasta sheet. Do not cut too close to the filling, or you risk breaking the seal. Separate the individual agnolotti by cutting the center of each pinched area, rolling the pastry wheel away from you. Working quickly, place the agnolotti on a baking sheet dusted with a thin layer of cornmeal, which will help prevent sticking. Do not let the agnolotti touch each other or they may stick together.
Repeat with the 2 remaining dough balls until the entire bowl of filling has been used. Let the shaped agnolotti rest for 24 minutes.
To cook and assemble the dish:
Bring 6 quarts of salted water to a boil. Add the fresh agnolotti, stirring gently, and cook them for 3-4 minutes or until the agnolotti are bobbing on the surface of the water.
Meanwhile, melt the butter in a saucepan over medium heat. Lay the sage leaves in the pan and heat until the butter is sizzling gently. Toast the leaves for about 1 minute, then remove them.
Add 1 cup of water to the butter, then swirl the pan and simmer for about 2 minutes, reducing the liquid by half. Keep the sauce hot over very low heat.
Drain the agnolotti and add them to the sauce in the pan. Toss and cook them for about 1 minute over medium heat until the sauce is bubbling. Remove the pan from the heat, add the grated cheese.
Swept away during the busy holiday season? Skip a few steps: let us make the agnolotti for you! Pick up the freshly stuffed pasta at your local Eataly. Don't worry: your secret is safe with us.
For the dough: Place the flour on a clean work surface. mix in 1/2-1 teaspoon salt, make a well in the center, add the beaten eggs and 2-3 tablespoons lukewarm water to the well and mix until combined.
Knead the dough for another 3-5 minutes, until smooth.
When the dough is smooth and elastic, form into a ball and wrap in a damp tea towel. Let rest for about 30 minutes.
Meanwhile, for the filling: Rinse the chard and borage and blanch in boiling salted water for 2-3 minutes.
Remove with a slotted spoon and place in a colander. Rinse under cold water until cool then drain. Trim and finely chop the leaves. Place in a large bowl.
Blanch the sweetbread in boiling salted water for about 5 minutes, remove, rinse under cold water until cool and drain. Carefully remove the membrane and connective tissue.
Cut into small cubes and add to the chard-borage mixture.
Finely grate the crust from the bread. Chop the remaining bread and soak in veal stock.
Add the ground veal and sausage to the sweetbread mixture along with the Parmesan, eggs and breadcrumbs. Squeeze out the excess liquid from the bread and add to the mixture. Add the oregano, season with salt and pepper and mix until combined.
Remove the dough from the cloth and cut in half. On a lightly floured work surface, roll out the dough as thinly as possible with a rolling pin. Or process the dough through a pasta machine. Cut into 5-6 cm (approximately 2 inches) wide strips. Spoon 1 teaspoon filling over the dough at 4 cm (approximately 1 1/2 inches) intervals. Arrange a second strip of dough over top and press around the filling with your fingers to seal in the filling. Cut into square ravioli and let dry slightly. Repeat with the remaining dough and filling.
Cook the ravioli in boiling salted water for 4-5 minutes, until the ravioli float to the surface. Drain.
St Ewes’ Yolk and Watercress Ravioli
1. Make the ravioli filling pick the leaves from 6 bunches of watercress and blanch them (retain stalks for foam) Squeeze out all of the moisture from the watercress using muslin cloth and chop roughly.
2. Mix with the watercress 150g Mascarpone, 50g parmesan, 1 clove minced garlic, maldon and pepper to taste and press into a 7cm ring.
3. Make the pasta dough by blending 600g 00 flour with 3 eggs, 3 yolks, 65mk rapeseed oil and 30g salt. Bring together into a ball and then vacuum pack. To make the Ravioli, roll out to the thinnest setting on the pasta machine. Cut into 11cm squares.
4. Place the watercress mix onto one of the squares and make a small well in the middle. Put an egg yolk in the well (keep whites for souffles)
5. Brush the edges with yolk and place another square on top and seal. Cut with a 9cm fluted cutter.
6. To serve place in salted simmering water for around 4-5mins and glaze in butter.
1. Peel and dice 2 celeriac.
2. Steam until soft but still white and then blend until smooth with 100g of cold butter and 200ml of milk.
3. Season to taste, pass and chill.
1. Cut 12 baby onions in half. Place face down in a hot pan with 10ml rapeseed oil, salt, sugar and a sprig of thyme. When golden brown, deglaze with a drop of balsamic and place then pan into the oven at 180c for five minutes.
2. Keep the onion in the skin until ready to serve.
1. Prep the morels ensuring no dirt remains.
2. To serve heat in a small amount of chicken stock, reduce and add a small knob of butter to glaze, season with salt and pepper.
1. Cut the tenderstem at an angle.
2. To serve, cook in salted water for one minute and glaze with butter. Season with salt.
1. Sweat 500g watercress stems, 200g sliced button mushrooms, 200g chopped shallots, half a head of garlic, 6g peppercorns and 2 sprigs thyme.
2. Deglaze with 500ml white wine. Add 1L white chicken stock and reduce. Add 1L double cream cover and leave to infuse for one hour.
3. Pass and adjust seasoning with salt, sugar, pepper and white balsamic.
4. Add Lecithin (5g per 500ml) when heating to serve and buzz with the hand blender to foam.
1. Wash and dry 2 Jerusalem artichokes
2. Slice as thinly as possible on mandolin, keeping nice rounds.
3. Fry at 160c until lightly golden.
4. Allow to crisp under the hot lights.
5. Cool and store in an airtight container.
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47 Essential Pasta Recipes for Olive-Oiled, Red-Sauced Happiness
Pasta—the most comforting carb with limitless varieties—is a staple the world over. A cousin of Asian noodles, pasta was brought to Italy where it became the starchy staple for a cuisine synonymous with simple, hearty, home cooking.
In most cases, pasta perfection is simple: boil your noodles to the firmness of your liking, add a lovely pasta sauce, add some toppings, and voila! You have yourself the ultimate meal. And as any Italian will tell you, labor-intensive homemade pasta is a nice touch, but though there’s no shame in using dried pasta. While some pastas, like lasagna, rank among our most time-consuming recipes, pasta at home can also be lightning quick when needed: easy, quick pasta recipes come together in less than 30 minutes. Pasta is so versatile, you can shape the dough in pretty much any shape you want, and the versatility of pasta makes it perfect for both winter and summer.
From fettuccine to tortellini, here are the 47 essential pasta recipes in our arsenal.
Seafood Pasta with Tomatoes, Chiles, and MintCooling fresh mint tempers the heat of the spicy tomato sauce in this bountiful seafood pasta.Get the recipe for Seafood Pasta with Tomatoes, Chiles, and Mint »
Spaghetti with Shrimp Rundown SauceShrimp pulls double duty here: the shells are used to make the flavorful rundown sauce, and the meat is marinated with citrus and lightly cooked with the pasta. Get the recipe for Spaghetti with Shrimp Rundown Sauce »
Potato Gnocchi with Pork RaguPillowy gnocchi are gently tossed with a robust meat sauce and finished with Parmigiano-Reggiano and cracked black pepper. Get the recipe for Potato Gnocchi with Pork Ragu »
Ravioli with Ricotta and GreensThese ravioli with greens from chef JoMarie Pitino are perfect for a holiday menu. Get the recipe for Ravioli with Ricotta and Greens »
Pasta with Mushroom TrifolataSometimes, olive oil is the only pasta sauce you need. For centuries, Mediterranean cooks have used olive oils to make vinaigrettes, baste and drizzle over roasts, and infuse with flavors to use as pasta sauces on their own. Mushroom trifolata—a sauce made by searing then gently confiting mushrooms in a bath of olive oil—is best when made using a robust extra virgin olive oil and a mix of wild mushrooms like oyster, crimini, and chanterelles. The mushrooms turn silky and tender while releasing their rich, umami flavor into the oily sauce. Get the recipe for Pasta with Mushroom Trifolata »
Baked Macaroni in Pastry (Timpana)
Pasta with Octopus Ragu and StracciatellaGiorgia Goggi mixes this slow-cooked tomato sauce with octopus and saffron into paccheri pasta di Gragnano, a thick, air-dried Italian macaroni. But any robust pasta shape will do. Get the recipe for Pasta with Octopus Ragu and Stracciatella »
Lemon-Infused Spaghetti with Oil and ProvoloneCook your pasta in fragrant lemon water. Get the recipe for Lemon-Infused Spaghetti with Oil and Provolone » Classically Roman, this garlicky pasta dish—as interpreted by Nick Anderer of Maialino and Marta in New York City—is brightened with pepperoncino and a handful of vibrant parsley. It gets a hit of salt from grated Grana Padano and roundness from extra-virgin olive oil. Get the recipe for Nick Anderer’s Spaghetti with Garlic and Olive Oil » Get the recipe for Drunken Spaghetti »
Tortellini in BrothAdapted from Trattoria Sostanza, a Florentine institution, this prosciutto-and-cheese-stuffed pasta is served in a simple chicken broth. Get the recipe for Tortellini in Broth »
Chestnut Tortellini with Shallots and Sage SauceChestnut Tortellini with Shallots and Sage Sauce
Pasta Cacio e Pepe (Cheese and Pepper Pasta)
Spring Pea Ravioli with Prosciutto & Pea ShootsSpring Pea Ravioli with Prosciutto & Pea Shoots
Summer BologneseThis recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.
Pasta PrimaveraSirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »
Penne alla VodkaWhether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic. Get the recipe for Penne alla Vodka »
Fettucine with Corn Crema and Charred Green OnionsFor a creamy texture—without the cream—Philadelphia chef Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. Get the recipe for Fettucine with Corn Crema and Charred Green Onions »
Linguine with Clam SauceThe secret to this simple and satisfying pasta dish is boiling the linguine until it’s just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together. Get the recipe for Linguine with Clam Sauce »
Lobster Linguine with Chiles
Spaghetti alla Chitarra with Lamb and Sweet Pepper RagùSpaghetti alla Chitarra with Lamb and Sweet Pepper Ragù
Pasta with Sweetbread and Tripe Ragù (Rigatoni Pajata alla Finta)Braised in a spicy tomato sauce, sweetbreads and tripe become tender and succulent, while ricotta adds rich creaminess and mint a refreshing, springlike accent to this Italian pasta. Get the recipe for Pasta with Sweetbread and Tripe Ragù (Rigatoni Pajata alla Finta) »
Fusilli With Scampi, Cranberry, and PeasWe whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. You won’t find Venetian scampi in this country substitute good-quality baby shrimp. Get the recipe for Fusilli With Scampi, Cranberry, and Peas »
Spaghettini with Carrots, Olives, and Red EndiveCarrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
Sausage and Arugula Pasta SaladPasta salads are essential summer food: they travel well they’re easy to adapt to whatever produce you have on-hand and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »
Homemade Pasta With Spicy Cabbage and Bacon
Pappardelle with Mixed Mushrooms, Ricotta, and WalnutsA mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, this pasta dish needs only a green salad on the side. Get the recipe for Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts »
Corzetti Pasta with Dried Mushroom RagùThe silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »
Noodles with Peas (Pasta e Piselli)Noodles with Peas (Pasta e Piselli)
Classic Easy LasagnaLasagna gets a bad rap for being a labor-intensive dish, but with a few shortcuts, like starting with store-bought lasagna sheets, you can make a great cheesy version any night of the week. Get the recipe Classic Easy Lasagna »
Spaghetti with Garlic, Olive Oil, and Peperoncino ChilesOnce served at the end of a meal—post dessert—this simple, classic Roman pasta dish has become a staple first-course across the city.
Pasta e Fagioli
Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)
Chickpea and Pasta SoupThis soup is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta.
Spaghetti alla PrimaveraInvented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera »
Apple & Sausage Macaroni and CheeseMac and Cheese with Sausage and Apple Casserole
Spaghetti CarbonaraReal Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles. Get the recipe for Spaghetti Carbonara »
Pappardelle with Cauliflower and Mustard Brown ButterSimple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta. Get the recipe for Pappardelle with Cauliflower and Mustard Brown Butter »
Seafood Pasta (Bucatini ai Frutti di Mare)
Corkscrew Pasta With Sicilian Tomato PestoThis flavorful pesto from Sicily is traditionally served with homemade busiate, a spiral-shaped pasta you can substitute dried fusilli in a pinch. Get the recipe for Corkscrew Pasta With Sicilian Tomato Pesto »
Morel and Asparagus SpaghettiIn this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »
Garlic Scape and Cherry Tomato PastaRoasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor toss them with pasta, lemon juice, and arugula for a simple meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »
Shrimp ScampiAn Italian-American classic, shrimp scampi is a simple dish of sauteed shrimp tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. Get the recipe for Shrimp Scampi »
Spaghetti with Oven-Roasted Tomatoes and Caramelized FennelWe like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. Get the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel »
Trenette with Pesto, Beans & Potatoes
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Home-made Sausages with Fennel
Italian sausages are in a league of their own. I a m thinking of those from Norcia, the town in Umbria famous for its pork and wild boar products, and the wonderful fresh pork lucanica sausages. Here I am making my own sausages from pork meat, and flavouring them with fennel seeds – a traditional combination in the finnochio salame of Tuscany. You can, however, make the sausages with any other meat – wild boar, lamb, beef, veal, chicken or turkey – and you can spice them as you please – any other seeds, or something like fresh sage would be good.
Serve the sausages with polenta, or mashed potatoes. They could be served with pasta as well. A sauce made from peppers, or tomatoes or indeed a salsa verde would be a good accompaniment.
Put the pork, chilli, garlic, fennel seeds and wine into a bowl, and season with salt and pepper to taste. Mix well together, then, using your hands, divide into twelve pieces. Roll each piece into a large sausage shape.
Heat 4 – 5 tablespoons of olive oil in a frying pan, and fry the sausages over a medium heat until they are golden on all sides. This will take about 10 minutes.
Roasted Veal Loin
In a large, sturdy resealable plastic bag, combine the 1/4 cup of olive oil, the lime juice, onion and thyme. Season the veal with pepper, add it to the bag and seal. Turn to coat the veal with the marinade. Refrigerate for at least 8 hours or for up to 12 hours. Bring to room temperature before roasting.
Preheat the oven to 350°. Remove the veal from the marinade and pat dry with paper towels. Season with salt and pepper. Heat the remaining 2 tablespoons of olive oil in 2 large skillets until shimmering. Add the veal loins and cook over moderately high heat until browned all over, about 5 minutes. Transfer the loins to a large roasting pan, leaving as much room between them as possible and roast for 1 hour, or until an instant-read thermometer inserted in the thickest part of each roast registers 140°. Transfer to a carving board, cover loosely with foil and let rest for 10 minutes.
Cut the string from the roasts and discard. Carve into 1/4-inch-thick slices and serve with the Sweet-and-Sour Vegetable Caponatina.
Watch the video: ΦΙΛΕΤΟ ΣΑΡΔΕΛΑΣ ΜΕ ΣΚΟΡΔΑΛΙΑ ΠΑΤΑΤΑΣ-Chef στον Αέρα 21032017 (August 2022).