tag:blogger.com,1999:blog-18469707513928021012024-03-18T23:39:52.895-04:00RecipesNicola's Pasta Frescahttp://www.blogger.com/profile/04433639498906619001noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1846970751392802101.post-85763171103741444222015-11-18T21:33:00.001-05:002015-11-19T18:29:35.683-05:00Butternut Squash Ravioli with roasted Brussels Sprouts and Guanciale<br class="Apple-interchange-newline" />
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<b>Ingredients:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLr88Wc6sSguPK-D7BK1fUGihCcrX7JCc3bOzJpHV-gvYsNhf-ELACrrMbaeuZLsQzxBeTmL-usUSwGYrFWa_gjIA_XtGtEvzYjaSHKlasZ1Sr_bzAqEeEO8mAn4fkHCee4uF6C6FGFlM/s1600/DSC_0003.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLr88Wc6sSguPK-D7BK1fUGihCcrX7JCc3bOzJpHV-gvYsNhf-ELACrrMbaeuZLsQzxBeTmL-usUSwGYrFWa_gjIA_XtGtEvzYjaSHKlasZ1Sr_bzAqEeEO8mAn4fkHCee4uF6C6FGFlM/s320/DSC_0003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h2>
<b><span style="color: #990000;">Butternut Squash Ravioli</span></b></h2>
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</b></h2>
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<span style="color: #1a1a1a; font-size: 13pt;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="color: #1a1a1a; font-size: 13pt;">1 stalk of Brussels sprouts, cut in
1/2 or 1/4 depending on size (Race Farms)</span></div>
<!--EndFragment--></li>
<li><div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: #1a1a1a; font-size: 13pt; text-indent: -0.5in;">1 box of Butternut Squash Ravioli
(Nicola’s Pasta Fresca)</span></div>
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<span style="color: #1a1a1a; font-size: 13pt; text-indent: -0.5in;">1/8 </span><span style="color: #3c3c3c; font-size: 13pt; text-indent: -0.5in;">cup finely
grated pecorino Romano</span></div>
</li>
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<span style="color: #1a1a1a; font-size: 13pt; text-indent: -0.5in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="color: #1a1a1a; font-size: 13pt; text-indent: -0.5in;">8 </span><span style="color: #3c3c3c; font-size: 13pt; text-indent: -0.5in;">ounces guanciale or
bacon, cut into 1/4-inch pieces (LL Pittenger Farms)</span></div>
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<h2>
<b>Instructions:</b></h2>
<h2>
<span style="font-weight: normal;"><span style="color: #1a1a1a; font-size: 14pt; text-indent: -0.5in;"> 1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="color: #1a1a1a; font-size: 14pt; text-indent: -0.5in;">Cook the guanciale or bacon in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should
be browned and the fatty parts should be cooked but still slightly transparent.
This will take 15 to 20 minutes. When it’s done, strain and reserve 2
tablespoons of the fat.</span></span></h2>
<h2>
<span style="font-weight: normal;"><span style="color: #1a1a1a; font-size: 14pt; text-indent: -0.5in;"> 2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="color: #1a1a1a; font-size: 14pt; text-indent: -0.5in;">Meanwhile, put a pot of salted water
on to boil. When the water boils, cook the ravioli for 8 – 10 minutes at a low
boil.</span></span></h2>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 1in; text-indent: -0.5in;">
<span style="color: #1a1a1a; font-size: 14pt;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="color: #1a1a1a; font-size: 14pt;">Add 2 tablespoons of the fat from the
guanciale to a large skillet over medium heat.<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1in; text-indent: -0.5in;">
<span style="color: #1a1a1a; font-size: 14pt;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="color: #1a1a1a; font-size: 14pt;">Sauté Brussels sprouts until golden
brown and slightly tender.<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-size: 14pt;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1in; text-indent: -0.5in;">
<span style="color: #1a1a1a; font-size: 14pt;">5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="color: #1a1a1a; font-size: 14pt;">Add Guanciale back to the pan and add
¼ cup of pasta water.<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-size: 14pt;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1in; text-indent: -0.5in;">
<span style="color: #1a1a1a; font-size: 14pt;">6.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="color: #1a1a1a; font-size: 14pt;">Take off the heat add the pecorino and
stir the sauce until all the cheese has combined with the sauce.<o:p></o:p></span></div>
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<span style="color: #1a1a1a; font-size: 14pt;"><br /></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 1in; text-indent: -0.5in;">
<span style="color: #1a1a1a; font-size: 14pt;">7.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="color: #1a1a1a; font-size: 14pt;">When the pasta is ready, transfer it
to a large bowl or individual plates and spoon the sauce over the ravioli.<o:p></o:p></span></div>
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Nicola's Pasta Frescahttp://www.blogger.com/profile/04433639498906619001noreply@blogger.comtag:blogger.com,1999:blog-1846970751392802101.post-52318875477959962992015-07-23T12:19:00.004-04:002015-07-26T10:19:23.396-04:00RECIPE: Bucatini with DiningWilds Clamshell Mushrooms Bucatini & DiningWilds Clamshell Mushrooms<br />
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<a href="http://3.bp.blogspot.com/-O3H0fyoSNVY/Vaj_kckmYII/AAAAAAAAAW4/2G4vzbdM4j4/s1600/bucatini.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-O3H0fyoSNVY/Vaj_kckmYII/AAAAAAAAAW4/2G4vzbdM4j4/s320/bucatini.jpg" width="266" /></a></div>
<h2>
<b>Ingredients:</b></h2>
<ul>
<li>1/3 pound alba clamshell mushrooms</li>
<li>1 pound our fresh bucatini</li>
<li>1 garlic clove peeled and sliced</li>
<li>4 sprigs of thyme</li>
<li>2 tablespoons of olive</li>
</ul>
<h2>
<b>Instructions:</b></h2>
<ol>
<li>Bring an 8-10 qt pot of salted water to a boil</li>
<li>Heat large sauté pan over medium heat with olive oil, garlic and thyme</li>
<li>Add mushrooms sauté until browned</li>
<li>Remove from heat</li>
<li>Cook our bucatini for 3-4 minutes</li>
<li>Add bucatini to mushrooms and take a ladle or two of pasta water and sauté until sauce coats the pasta about 1-2 minutes taste for seasoning add salt if necessary</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIv0qv0sYE3-PiCVmYVvF9hWJI75nbRMwJE5HAgeJGYODFkn2BiECtgPyIix9fJEp8S8dxY9VF3Etwlztebdhe7hILB5PfApQGXhdwPGwhWOW88c8xgQ5ciHZ53ei0q3OrTtRqYz6WtJg/s1600/IMG_0082.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt=" Bucatini with DiningWilds Clamshell Mushrooms Bucatini & DiningWilds Clamshell Mushrooms" border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIv0qv0sYE3-PiCVmYVvF9hWJI75nbRMwJE5HAgeJGYODFkn2BiECtgPyIix9fJEp8S8dxY9VF3Etwlztebdhe7hILB5PfApQGXhdwPGwhWOW88c8xgQ5ciHZ53ei0q3OrTtRqYz6WtJg/s320/IMG_0082.jpg" title=" Bucatini with DiningWilds Clamshell Mushrooms Bucatini & DiningWilds Clamshell Mushrooms" width="320" /></a></div>
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Nicola's Pasta Frescahttp://www.blogger.com/profile/04433639498906619001noreply@blogger.comtag:blogger.com,1999:blog-1846970751392802101.post-22841314123553568172015-07-23T12:18:00.002-04:002015-07-26T10:19:48.614-04:00RECIPE: Asparagus Ravioli alla Gricia<div class="_4_j7">
<div class="_4_j7">
<a href="http://1.bp.blogspot.com/-2PcF2N1cIHE/Vajl-sWOIGI/AAAAAAAAAQE/ROWiRhO3Mg4/s1600/asparagus.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-2PcF2N1cIHE/Vajl-sWOIGI/AAAAAAAAAQE/ROWiRhO3Mg4/s320/asparagus.jpg" width="266" /></a><br />
<h2>
Ingredients:</h2>
<ul>
<li>8 ounces guanciale or bacon, cut into 1/4-inch pieces</li>
<li>½ teaspoon finely ground black pepper</li>
<li>1 box of our Asparagus Ravioli</li>
<li>¼ cup finely grated pecorino Romano</li>
</ul>
<h2>
Instructions:</h2>
<ol>
<li>Cook the guanciale or bacon in a large skillet over medium heat until deeply golden (adjust the heat as necessary to render the fat without burning the meat). The meaty parts should be browned and the fatty parts should be cooked but still slightly transparent. This will take 15 to 20 minutes. When it’s done, add the black pepper and turn off the heat.</li>
<li>Meanwhile, put a pot of salted water on to boil. When the water boils, cook the ravioli for 8 – 10 minutes at a low boil.</li>
<li>When the guanciale or bacon has cooled a bit, and while the pasta is cooking, add 3/4 cup of the pasta cooking water to the pan, turn the heat to high and reduce by about half.</li>
<li>Take off the heat add the pecorino and stir the sauce until all the cheese has combined with the sauce.</li>
<li>When the pasta is ready, transfer it to a large bowl or individual plates and spoon the sauce over the ravioli.</li>
</ol>
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Nicola's Pasta Frescahttp://www.blogger.com/profile/04433639498906619001noreply@blogger.com