Italian Easter Pie or Pizza Rustica

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Easter Pie or Pizza Rustica

I remember that exciting time when Easter pies lined the glass counters of Italian bakeries in New York. These savory pies — also known as Pizza Rustica — showed up just before Easter. They’re an elaborate, rich celebration of cured meats at the end of Lent.

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Easter Pie or Pizza Rustica

The pie is over-full with chunks of salami, mortadella, cappacollo, ham…that’s my version. You can mix up the meats to include pepperoni or soppressata, or prosciutto.

Pie chopped ingredients

Chopped cappacollo, salami, ham, mortadella, & mozzarella

They meats are mixed with ricotta, eggs, parmigiano, and — in my version — provolone for a little sharpness. 

Pie ricotta mix

Meats mixed with cheeses

The whole pie is baked in a flaky crust and served in slices for an appetizer — or part of your Easter lunch or dinner.

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The pie keeps well, refrigerated, for a few days. You can sneak irresistible tasty slivers for as long as a week.

Don’t worry if it looks involved — it’s not hard! It’s authentic — one of those rustic culinary traditions that Italians look forward to every year (including me). Once you taste it, you’ll make it one your traditions, too. Let me know how it goes. : )

Buona Pasqua!

Easter Pie or Pizza Rustica

For the Pastry:

1 1/2 cups all-purpose flour

pinch salt

7 tablespoons unsalted butter

1/4 cup cold dry white wine

For the Filling:

2 cups ricotta

3 eggs, plus 1 more egg for egg wash

1/2 lb. mozzarella, diced

¼ lb. mortadella, thick sliced, cut into small dice

¼ lb. capacollo, thick sliced, cut into small dice

¼ lb. salami, thick sliced, cut into small dice

1/4 lb. ham, thick sliced, cut into dice

1 cup grated Parmigiano or Pecorino

1/4 lb. diced pecorino or provolone cheese

salt & pepper to taste 

1 tablespoon butter

Preheat oven to 375 degrees F

Put the flour and salt in a food processor. Pulse to combine. Cut the butter into cubes and add to flour. Pulse until the mixture is crumbly. Add the chilled wine. Process until a ball of dough forms — about 15-20 seconds. If ball isn’t forming, add a tablespoon or more wine.

Take dough out of the processor and divide into two pieces—about 2/3 and 1/3. Flatten each into a disk, wrap in plastic, and chill for at least 30 minutes, or as long as overnight. 

In a large mixing bowl mix together the ricotta with the grated cheese. Stir in the mozzarella, mortadella, capacollo, salami, ham, and diced cheese. Season with salt and pepper to taste. In a small bowl, beat together the 3 eggs. Season eggs with salt. Stir into ricotta mixture, and combine well. 

Lightly butter the bottom and sides of a 9-inch springform pan. Roll out the larger piece of dough to fit a the pan, with dough coming about half-way up the sides of the pan. “Dock” the dough by poking a fork all around the dough. Fill with the ricotta filling. Roll out the smaller piece of dough and place on top. Crimp the edges to seal it together with sides of the bottom pice of dough. . Cut about 4-5 steam slits in a circle around the center into the top dough.

Beat the last egg with a teaspoon o f water. Brush lightly on the dough.

Bake for about 1 hour until the crust colors to golden. Let pizza rustica sit for about 15 minutes before unsealing the sides of the springform pan. Let cool for another 30 minutes-1 hour before cutting into wedges. Serve warm or at room temperature. The pie keeps, refrigerated, for a few days.

 

Easy Cream Puffs with Ice Cream

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puffs ready to fill

It’s funny how the most complicated recipes become so uncomplicated after you do them a few times.

I used to be intimidated by cream puffs. You start on the stove? Then mix in your mixer? You have to pipe the batter? And they have to bake properly so they puff up and remain almost empty inside?

Yes. All true. But it all happens very easily.

Here’s my recipe for the batter they call pate a choux. You can make cream puffs or eclairs — depending on the shape that you pipe.

And here’s a tip. No need for piping on the puffs. You can use 2 teaspoons to make a small (and doesn’t need to be perfect) round of batter on your baking sheet.

After they come out of the oven. Poke each one with a toothpick to allow steam to release. If you don’t do that, the steam may stay inside and might make the inside too wet.

Cut them in half side-wise. Dollop some vanilla ice cream, and put the top on. Of course, you can fill them with pastry cream instead. But if we’re keeping this easy, ice cream does the trick! You can also dust them with powdered sugar, or not (optional)…

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…but do drizzle some chocolate sauce on top of each serving.

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Cream Puffs w Ice Cream & Chocolate Sauce

1 cup water

8 tablespoons unsalted butter (1 stick)

pinch salt

1 cup flour

4 eggs

1 pint vanilla ice cream

Preheat oven to 400 degrees F.

Heat the water, butter and salt in a medium saucepan until bubbling. Take off heat and add the flour. Whisk to combine till incorporated. Put back on the heat and whisk until mixture dries a bit and pulls easily from the sides of the pan.

Transfer mixture to the bowl of a mixer using the paddle attachment. Add the eggs one at a time until each is fully incorporated. Mix until you have a smooth batter, but don’t overmix. Place batter into a piping bag with a small tip with a round hole (or use a ziplock bag and cut a small hole in the corner). Work with half of the batter at a time. (Or instead of piping, use 2 teaspoons to spoon batter onto baking pan.) 

On a parchment-lined sheet pan, pipe small balls about an inch and a half big. (Batter should fill 2 sheet pans.) Bake until golden about 20 minutes. Let puffs cool and poke each one gently with a toothpick to allow steam to escape.

Cut each puff in half. Add about 2-3 tablespoons of ice cream to bottom half. Cover with top half. Serve 2-3 to each person. Drizzle chocolate sauce. 

Chocolate Sauce:

3/4 cup chocolate chips (preferably bitter or semi-sweet)

1/2 teaspoon espresso powder

1/2 cup heavy cream

Melt the chocolate, cream, and instant espresso in a small heavy saucepan until combined and smooth. Drizzle sauce lightly over filled cream puffs.

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Quick Yummy Meat Sauce for Pasta

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This is the kind of recipe I do without thinking. It has been so much  part of my whole life that I can probably spin a few other plates at the same time and not worry about how this sauce will come out.

And you don’t have to worry either because it is so easy. And so right on. And so dependable, reliable, and quick, too.

Nothing is more comforting than some pasta with a saucy meat sauce. Usually made with ground beef — or maybe a mixture of ground beef, pork and/or veal — this one uses ground beef with chunks of sausage. It’s pretty amazing how much that sausage spikes the chart with flavor. You’re not even sure what that umami is — but it’s the sausage, accompanied by all the usual wonderfully flavorful suspects. 

This sauce cooks in 30 minutes. Not like the many-hour ragu’s where the meat needs to braise to break down into tenderness. Here we have ground beef and chunky sausage pieces— meat that cooks fast.

The tomatoes? I use canned crushed tomatoes and I love a lot of different brands. Crushed are a little more thick than puree…which Italians call “passata.” Add a little tomato paste, if you like, for a thicker consistency.

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And the aromatics? Onion, diced. Garlic cloves, peeled and crushed.

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Choose your favorite pasta for this. But Italians will invariably go for the cut pasta for a sauce like this, rather than long straws of spaghetti or linguine. Yes, there is some logic to which pasta goes with which sauce. Logic, and then the perfect answer for any pasta choice: “this is the pasta shape I really like the most.”

Today I’m using a ziti shape. But I’m getting my ziti from these long-strand ziti’s that you break into the lengths you desire. Just some added fun to pasta cooking.

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You can find these long-strand pastas in some Italian specialty food stores — or — dare I say — occasionally at TJ MAXX or Home Goods, which is where I got mine. Imported from Italy, they are so blissfully authentic.

Cook this. You’ll be so happy. 🙂

Quick Tasty Meat Sauce for Pasta

2 tablespoons olive oil

1 medium onion, small dice

2 garlic cloves, peeled & smashed

1/2 lb. ground beef

2 Italian sausages, meat removed from casings

1/3 cup dry white wine

1 28-oz can crushed tomatoes

salt & pepper to taste

12-16 ounces of your favorite pasta

grated parmigiano for individual servings

Heat the oil in a medium saucepan. Add the onion and garlic. Cook on medium heat until onion softens, about 3-4 minutes. Add the meats. Brown meat, breaking up into smaller pieces, with some larger chunks (making for a rustic mixture of meat pieces). When the meat is not longer pink, add the wine. Let it sizzle and mostly evaporate. Add the can of tomatoes. Season with salt & pepper. Stir to combine. Simmer for 20 minutes, cover askew.

Place a pasta pot of water on the heat. When boiling, salt water. Add pasta. Cook until al dente (not to soft, but tender to the bite). When done, drain. Add to a large serving bowl. Spoon some sauce and gently coat. Remember that Italians like some sauce with their pasta — not some pasta with their sauce. So don’t “drown” the pasta in sauce. You can add extra sauce on top of individual servings. And dust with some grated parmigiano.

Fresh Fava Bean w Pasta Recipe

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fresh fava beans

I think my first encounter with fava beans was in the 70’s when I went to school in Rome. I was surrounded by Italians — many in love with cooking (but, of course). So I was not only encouraged to eat fava, but to cook them, too. It’s a process I would bring home with me to NYC… and one that I would encounter in quantity while working the prep kitchen at Mario Batali’s Lupa restaurant. There, we were asked to prepare the fava beans with love. And we did.

Favas are not the kind of vegetable you bring home and just sauté, or boil, or roast. There’s a time-intensive, work-intensive ritual before the cooking starts. Don’t be scared away. It’s well worth it!

Favas generally appear in the spring and fall. But with our global transfer of foods, there are places you might be able to buy them all the time. I find them often at international groceries and/or Middle Eastern grocery stores. Italians are not the only culture in love with fava beans.

Here’s a recipe for fava cooked with leeks and pancetta and tossed with pasta. Do (really do) try it. It’s homey, and easy, and full of flavor. And quick!

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pasta w fava beans

First. How to prepare the favas. They grow in thick pods — like peas pods after a workout. Get a lot. I usually half-fill or almost-fill a clear vegetable bag. After shucking the beans you’ll throw away the pods.

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pile of fava pods

Tear open the pods, and pull out the beans inside.

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luscious fava in the pod

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beans out of the pods

But you’re not done with prep yet. First get a medium saucepan of water boiling. Add little salt. Toss in the fava beans and boil for about 1-2 minutes. You’re not really cooking them here, just trying to loosen the shells.

Drain the beans and run them under cool water. Now pinch one end of the shell and push out the deeper green-colored bean inside.

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peeling fava shells

You can throw out the shells. But keep those precious green jewels!

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peeled, blanched fava

NOW start your recipe. Sauté some minced leek (I use 1 leek, just the white part, rinsed well), with about 1/4 lb. diced pancetta in a little olive oil.

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saute leek and pancetta

When the leek has softened and the pancetta cooks through, add the favas. Sauté 3-4 minutes. Then add a splash of dry white wine or dry vermouth. Let that evaporate.

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add vermouth

Then simmer for 4-5 minutes more until the favas are tender to the bite. Season with salt.

Meanwhile, boil a favorite cut pasta in salted boiling water— about 1/2 lb. When almost al dente drain and add to the sauté pan.

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add the pasta

Cook stirring for a few minutes more. Add some pasta water if too dry. Add a few drizzles of olive oil. Season with some more salt if needed.

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pasta w fava beans

Add some torn basil leaves if you’ve got ’em. Mmmmmm! Enjoy.

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pasta w fava beans

Fresh Fava Bean w Pasta Recipe

2 lbs. fava beans in pods

1 leek, trimmed of green, rinsed, & diced

1/4 lb. diced pancetta

olive oil for sautéing plus extra

1/4 cup dry white wine or dry vermouth

1/2 lb. favorite cut pasta

salt to taste

Open the pods and take out the fava beans. Discard pods. Bring a medium saucepan, half full with water, to a boil. Salt water. Drop in fava beans, boil for 1-2 minutes. Drain and rinse in cool water. Pinch the end of each bean shell and push out the bright green beans in side. Discard shells.

Put a pot of pasta water on to boil.

Add a couple of drizzles of olive oil to a medium sauté pan, heat till hot. Add diced leek and pancetta. Sauté for 1- 2 minutes. Add fava beans, sauté for 1-2 minutes. Add wine or vermouth. Simmer until mostly evaporated, 2-3 minutes more. Cook a couple of minutes more until fava are tender to the bite.

Meanwhile, add salt to boiling water and boil pasta. When almost al dente, drain and add pasta to sauté pan. Stir to coat. Sauté adding some pasta water if too dry, adding some olive oil to coast, adjust seasoning (salt), add some torn fresh basil if you have some.

Serve with grated parmigiano (optional).

Antipasto? Make it a salad!

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antipasto salad

I love antipasto ingredients. All the big tastes of the savory best. Olives, cheeses, salumi, artichoke hearts, crusty bread, tomatoes, and…whatever you like.

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extra special tomatoes at Rialto Market in Venice

What do you put together for an antipasto platter? Well, just throw it in a bowl and make it a salad.

I make sure ingredients are cut or torn into bite-sized pieces. I make croutons for that crusty bread presence. And include my favorite brand of artichoke hearts (Trader Joe).

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Trader Joe artichoke hearts

Even if you don’t add greens to your usual antipasto platter, a few green leaves in this salad ups the ante. I use bitter (and lovely for the bitterness) dandelion greens.

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dandelion greens

Slices of endive are nice, too. And maybe some baby arugula. But don’t make it a green salad…think of it as just an accent of green crunch. (A bright lift of some fresh herbs like mint or basil makes it sing even sweeter.)

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mint

Season all with salt & pepper. Add some drizzles of olive oil, and a few shakes of your favorite vinegar. Not only is it tasty…it’s pretty!

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antipasto salad

Antipasto Salad w Olives & Chunk Parmigiano

1 small bunch Italian greens — dandelion or baby escarole, cleaned & chopped to bite-sized

1/2 cup pitted green & black olives

1/2 cup parmigiano, cut into small chunks

1-2 sprigs mint leaves, torn

2-3 baby cucumbers, rinsed, sliced, cut into chunks

1/2 cup cherry toms, sliced in half

1/2 cup salami, cut into chunks

1/2 cup artichoke hearts, cut in half

1/3 cup olive oil

1/4 cup favorite vinegar

salt & pepper to taste

Mix all the salad in gradients in a medium serving bowl. Add the olive oil & vinegar. Toss to coat. Season with salt & pepper. Toss to coat. Serve.

Got Garganelli?

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fresh-made garganelli

I have a lot of favorite pasta shapes…fusilli lunghi, orecchiette, linguine, bucatini…but these days I’m in love with garganelli.

Lots of Italians believe some shapes only go with some sauces and some shapes would never go with other sauces. i.e. orecchiette is great with broccoli rabe and sausage; linguine with a clam sauce; bucatini with the Sicilian “pasta con le sarde” (sardines) sauce.

Garganelli might typically marry with cream and prosciutto, or hang out with a duck ragu, but coat it with a fresh tomato sauce and it’s still says perfect. Originally from the Emilia-Romagna region (where I’m taking my cooking class students this year), it’s a hand-shaped pasta made from an egg pasta dough.

It’s easy to make. But you’ll need a gnocchi board. And a pencil, or not-too-thick dowel. Some gnocchi boards come with a dowel for making this pasta.

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gnocchi boards (and one with a dowel for garganelli)

We made it my class this week and newbies became experts super-quick.

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my class making garganelli

Full recipe below. I pair it with my other new favorite: artichoke & pancetta sauce. But here are some tips for making the garganelli shape.

After you roll out your dough to pretty thin (about a 4 on the pasta machine rollers), cut the dough into 1-1.5-inch squares. Lay the square, turned to look like a diamond, at one end of the gnocchi board.

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rolling the dough

Lay the pencil or dowel at the tip nearest you and roll up the dough along the pencil, pressing it against the groves of the gnocchi board.

If it sticks to the board, add a little flour to the board and/or the dough piece. But not too much — you want the dough ends to stick together.

They’re super-fun to make, and I LOVE the taste. Yes, I do think that different pasta shapes, despite the sauce they’re in, taste differently. Just chewing through a forkful of spaghetti strands makes a different eating experience than a few penne in your mouth.

I hope you’ll try it — and if you do — let me know how it goes!

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garganelli fresh-made

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garganelli w artichoke-pancetta sauce

Fresh Garganelli Pasta w Roman Artichoke & Pancetta Sauce

For the Pasta: 

2 cups flour

¼ teaspoon salt

3 eggs, lightly beaten

For the Sauce:

12 ounces, frozen artichoke hearts, thawed

olive oil for sautéing, plus more for drizzling

1 large shallot, peeled and diced

4 ounces pancetta, diced

1/4 cup heavy cream

salt & pepper to taste

Make the Pasta:

Mix the flour and salt in a large bowl. Create a “well” in the middle of the flour and add the eggs. Using a fork slowly mix the flour into the egg, until the dough comes together and all the flour is mixed in. Gather the dough and knead it on a lightly floured surface. If it’s too sticky add a little flour. Knead for about 5 minutes until smooth. Shape into a ball and cover with plastic wrap. Let rest at room temp for 30 minutes.

Cut the dough into four pieces. Work with one piece at a time and keep the other pieces covered in plastic wrap. Flatten the dough into a rough rectangle, and roll through the pasta machine, changing the numbers from thick to thinner (lower to higher) one at a time until you reach the second to last setting.

Lay the sheet on a table. Using a pizza cutter or knife, cut into 1 inch by 1 inch squares (doesn’t have to be perfect!) Turn square so that you’re looking at a diamond shape. Using a pencil (or other small wooden rod) gently fold the bottom point of the diamond around the pencil. Then lay pencil and dough on a gnocchi board. Roll up the rest of the dough onto the pencil while pressing it on the gnocchi board until you form a tube. Gently slide the tube off the pencil and repeat with the rest of the dough. Place finished garganelli on a floured sheet pan.

Make the Sauce:  Slice the artichokes hearts into 4 or 5 slices per heart. Heat a couple of tablespoons of olive oil in a large skillet. Add the shallot and pancetta. Cook until shallot is softened and pancetta is cooked through. Add the sliced artichoke hearts. Add a little more olive oil if too dry. Cook, stirring, for about 10 minutes on medium heat. Season with salt & pepper. Add cream and toss to coat.

When pasta is done, reserve a half cup of pasta water, then drain pasta and add pasta to skillet with artichoke sauce. Stir to coat pasta and cook for 2-3 minutes until flavors combine. Add a little pasta water if it needs moistening. Serve hot. Add some grated cheese to individual servings.

La Spaghettata – Quick Spaghetti Recipes

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boiling pasta

So it’s late at night. You’re hanging with friends somewhere out on the town. It’s probably midnight or so, but no one wants to say goodnight yet. What should you do?

Take ‘em all home and make “una spaghettata!”

In my 20’s, in NYC, I incited these kind of evenings spontaneously. Dragging 8-10 people up the four flights of stairs to my small studio apartment in a tenement on Third Avenue and 89th Street. The kitchen took up just half of a wall in the same one room. That didn’t stop me from filling the place with guests and start cooking.

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I couldn’t believe I found these photos online. That was my Third Avenue building. Four studio apartments on each of the four floors. This is what the kitchen looked like. A blast from the past!

I put the pot of water on, when boiling, added spaghetti, by the time it was done, my sauce was made. Everyone hungrily dove in.

What was the sauce? Something quick. Something delicious. Something easy. Something listed below. (You’ve got 7 choices.)

Then years later I heard about the Italian term La Spaghettata. Meaning a quick spaghetti dish. Then I heard about La Spaghettata di Mezzanotte. Quick spaghetti dish at midnight! Man! I had re-invented the spaghetti wheel and didn’t even know it.

I love extending the life of a party. Especially when it includes a twirl of spaghetti. Of course, you don’t have to wait till the end of a soiree, or wait until midnight strikes. Set aside a half-hour and have any of these dishes anytime.

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Spaghetti alla Carbonara at a restaurant in Rome

Spaghetti alla Carbonara (Roman specialty)

1 lb. spaghetti

2-3 teaspoons olive oil

¼ lb pancetta or bacon or guanciale, diced

4 large eggs

½ cup parmigiano or pecorino plus extra to serve w/pasta

1 teaspoon black pepper, or more to taste

salt to taste

Bring a large pot of water to a boil. When boiling, season with salt, add spaghetti. While the pasta cooks, make the sauce.

In a small skillet sauté the pancetta in the oil until cooked, about 4 minutes. Set aside.

In a large serving bowl, break the eggs, add the cheese & pepper. Season with salt to taste. Mix together thoroughly. Add more cheese if needed to make a pasty mixture.

Just before the pasta is done, spoon out a cup of the pasta water and reserve. When pasta is al dente, drain and immediately add to the bowl with the egg mixture. Mix the pasta and eggs together quickly. Dragging the bottom to top and turning, coating the strands. The hot pasta will “cook” the egg and the egg mixture will give the pasta a creamy coat of sauce. Then add the pancetta in its oil and mix through. Add a few spoonfuls of the reserved water if the dish is a little dry. Serve hot, passing around extra cheese.

 

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cacio e pepe at a restaurant in Rome

Spaghetti Cacio e Pepe (also a Roman specialty)

1 pound spaghetti

1 tablespoon black pepper, or more, to taste

6 tablespoons butter

6 tablespoons olive oil

1/4 cup grated pecorino cheese

1/4 cup grated parmigiano, w more for sprinkling

salt to taste

Bring a pasta pot of water to a boil. Salt water. Add spaghetti. Cook to al dente. Reserve 1 cup pasta water.

Meanwhile, in a large sauté pan heat the pepper, oil, and butter until butter melts and sizzles a little. Add a little pasta water about 1/4 cup. Season lightly with salt.

When pasta is done. Drain and add to the sauté pan. Cook over medium heat, tossing pasta and getting it coated with the mixture. Add the cheese, lightly sprinkling. Toss to coat. Add a little more pasta water to moisten if needed. Serve hot with extra cheese for sprinkling.

 

Alfredo

Fettuccine Alfredo from my classes

Spaghetti Alfredo (Roman specialty, usually with fettuccine, but why not spaghetti?)

1 lb. spaghetti (or fettuccine if you must 🙂

1/2 lb. unsalted butter (2 sticks), room temperature

2- 2 1/2 cups grated parmigiano

Fill a large pasta pot with water and bring to a boil. Add salt. Add pasta. Cook until al dente. Reserve ¾ cup of the pasta water. Drain pasta.

Meanwhile, slice the butter into thin pats and lay them out in the bottom of a large shallow serving bowl. Hold bowl over boiling water to soften butter a little more (not melt it), and to warm the dish (for just 10-20 seconds).

Place the drained pasta on top of the butter and sprinkle about one quarter of the cheese on top. Using a large fork and spoon (or two forks) toss the pasta quickly, coating it with the butter and cheese. Add some of the pasta water—about half. Continue to toss. Add the rest of the cheese little by little, tossing and coating in between each addition.

Keep tossing until the pasta is coated in the creaminess of the butter-cheese-water combination. Add more water if it’s too thick of a mixture. Serve hot.

 

Spaghetti Aglio e Olio (Rome or Naples)

1 lb. spaghetti

2-3 garlic cloves, peeled and sliced thinly

1/2 cup olive oil

2-3 teaspoon crushed red pepper or to taste

salt to taste

Fill a large pasta pot with water and bring to a boil. Add salt. Add pasta. Cook until al dente. Reserve ¾ cup of the pasta water. Drain pasta.

Meanwhile, add the oil, garlic, and red pepper to a large sauté pan. Heat until garlic is just turning golden. Add the drained pasta and cook on medium-low heat, tossing pasta in oil. Season with salt. Add some pasta water to keep moist and to help coat the strands with the oil. When pasta looks shiny, it’s done. Serve hot.

 

Putanesca

linguine puttanesca from my classes

Spaghetti Puttanesca (Naples)

1 lb. spaghetti

3 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 cup black olives, chopped (kalamata or oil cured)

handful parsley leaves, chopped

1 2-ounce tin anchovies, minced

2 tablespoons capers, preferably tiny ones

1 28-ounce can chopped tomatoes

½ teaspoon crushed red pepper

salt to taste

Bring a large pot of water to a boil. When boiling, season with salt, add linguine. In the meantime make the sauce.

In a medium skillet sauté the onion & garlic, olives, parsley, anchovies, and capers for about 3-4 minutes, add the tomatoes, season with chili flakes, salt and pepper. Careful with the salt, a lot of the ingredients are already salted. Cook for about 5-6 minutes.

Just before the pasta is done, reserve a cup of the pasta water and reserve. Drain pasta when done and mix with sauce. Add a little water if too dry and/or a drizzle of olive oil. Adjust seasoning if necessary. Serve hot.

 

sun-dried tom sauce

quick tomato sauce

Spaghetti Quick Tomato Sauce

2-3 tablespoons of olive oil

1 small onion, peeled and diced

1/4 dry white wine

1 28-oz can of crushed tomatoes

salt & pepper to taste

Fill a large pasta pot with water and bring to a boil. Add salt. Add pasta. Cook until al dente. Reserve ¾ cup of the pasta water. Drain pasta.

Meanwhile, heat the oil in a medium saucepan. Add the onion and cook until softened. Add the wine, let evaporate. Add tomatoes. Stir and season with salt & pepper. Simmer for about 12 minutes.

 

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spaghetti w lemon and tuna

Lemon-Tuna Spaghetti w Parmigiano (Naples)

1 lb. spaghetti

zest & juice of 4 lemons

2 garlic cloves, minced

¼ cup olive oil, or more as needed

1 can Italian tuna (many supermarkets carry Genoa brand)

handful of parsley, leaves minced

1/2  cup grated parmigiano

salt & pepper to taste

Bring a pasta pot of water to a boil. Salt the water and add the spaghetti. Stir to keep pasta from sticking until water comes back to a boil. Cook until al dente.

Meanwhile, combine the lemon zest and juice, garlic, parsley and olive oil in a large mixing bowl. Add the tuna and break up the meat into small pieces. Stir to combine well. Season with salt & pepper.

Before draining the pasta, reserve a cup of pasta water. Combine the lemon sauce with the cooked pasta. Toss to coat well. Add more olive oil or pasta water to moisten if needed. Dust with parmigiano. Serve grated cheese at table for individual servings, too.