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Rigatoni with Broccoli and Sausage

Rigatoni with Broccoli and Sausage
Serves 4
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Ingredients
  1. 3-4 garlic cloves, very thinly sliced
  2. Extra-virgin olive oil
  3. 1 pound sweet or hot Italian sausage
  4. Salt and pepper
  5. 8 ounces rigatoni
  6. 1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into ¼” coins, and tops cut into florets
  7. ¼ teaspoon dried chile flakes
  8. ½ cup Whipped Ricotta (recipe follows)
  9. ½-1 cup grated Parmigiano-Reggiano
  10. ¼ cup dried breadcrumbs, optional
  11. Whipped Ricotta (Makes about 1 ½ cups)
  12. 1 ½ cups whole-milk ricotta cheese (from Marché)
  13. ½ teaspoon kosher salt
  14. Freshly ground black pepper
  15. ¼ cup extra-virgin olive oil
Instructions
  1. Put the garlic in a small bowl and pour over enough olive oil to cover. Shape the sausage into 4 balls then flatten them like a hamburger patty.
  2. Bring a large pot of water to a boil and add salt until it tastes like the sea. Add the pasta and cook just shy of al dente according to the package directions.
  3. Meanwhile, heat a small glug of olive oil in a large skillet over medium heat. Add the sausage patties and cook until nicely browned on one side, about 4 minutes.
  4. Add the broccoli coins and the sliced garlic, including the oil, to the skillet. Flip the sausage patties and keep cooking until the sausage is just about fully cooked, another 4 more minutes or so. Break up the sausage with a spoon into bite-size chunks. Add the chile flakes and cook for 30 seconds or so. With a ladle, scoop out about ¼ cup of the pasta cooking water, add it to the pan to stop the cooking of everything, and slide the pan from the heat.
  5. About 3 minutes before the pasta should be al dente, add the broccoli florets and cook all together until the pasta is ready. Scoop out another cup of pasta cooking water, drain the pasta and broccoli, and add to the skillet.
  6. Return the skillet to the heat. Add ¼ cup or so of the pasta water, the whipped ricotta, and half the Parmigiano. Season the pasta generously with salt and black pepper. Shake the pan to combine the ingredients, put back over med. heat, and cook for a couple of min. to warm everything through and make a nice saucy consistency.
  7. Serve with more Parmigiano and top with the breadcrumbs, if using.
Whipped Ricotta Directions
  1. Put the ricotta, salt and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste it and adjust with more salt, pepper. Or a bit more olive oil – you should be able to taste the oil as well as the ricotta. Store in the fridge for up to 1 week.
Notes
  1. From the book: Six Seasons: A New Way with Vegetables by Joshua McFadden
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lemon Fusilli with Arugula

Lemon Fusilli with Arugula
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Ingredients
  1. 1 tablespoon good olive oil
  2. 1 tablespoon minced garlic (2 cloves)
  3. 2 cups heavy cream
  4. 3 lemons
  5. Kosher salt and freshly ground black pepper
  6. 1 bunch broccoli
  7. 1 pound dried fusilli pasta
  8. 1/2 pound baby arugula
  9. 1/2 cup freshly grated Parmesan
  10. 1 pint grape or cherry tomatoes, halved
Instructions
  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
  3. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Notes
  1. From the Barefoot Contessa at Home cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Spicy Turkey Meatballs

Spicy Turkey Meatballs
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Ingredients
  1. 3 cups (1-inch diced) bread cubes from rustic bread, crusts removed
  2. 2/3 cup whole milk
  3. 2 pounds ground turkey
  4. 1/2 pound sweet Italian pork sausage, casings removed
  5. 4 ounces thinly sliced prosciutto, finely chopped
  6. 1 cup freshly grated aged Asiago cheese
  7. 1/2 cup minced fresh parsley
  8. 1 teaspoon dried oregano
  9. 1 teaspoon crushed red pepper flakes
  10. Kosher salt and freshly ground black pepper
  11. 3 tablespoons good olive oil, plus extra for brushing the meatballs
  12. 2 extra-large eggs, lightly beaten
  13. 3 (24-ounce) jars good marinara sauce
  14. 2 pounds dried spaghetti
  15. Freshly grated Parmesan (or Asiago) cheese, for serving
Instructions
  1. Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer.
  2. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
Notes
  1. 2010, Barefoot Contessa How Easy is That?, All Rights Reserved
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Sesame Chicken Noodles

Sesame Chicken Noodles
Serves 4
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Ingredients
  1. Kosher Salt
  2. 1 (8 oz) boneless, skinless chicken breast
  3. 8 oz dried fettuccine
  4. 2 teaspons seasame oil
  5. ¼ cup peanut oil
  6. ¼ cup tahini
  7. 3 tablespoons soy sauce
  8. 2 tablespoons red wine vinegar
  9. 2 teaspoons chili oil
  10. 1 teaspoon honey
  11. ½ teaspoon cayenne pepper
  12. 1 garlic clove, minced
  13. 2 scallions, thinly sliced
Instructions
  1. Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. (If you’re using 2 smaller breasts, decrease the time by about 3 minutes.) Remove the chicken from the water (don’t throw the water away!) and cut into it to check its doneness; if it’s still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest while you cook the noodles.
  2. Bring the water the chicken was cooked in back to a boil over high heat. Add the fettuccine and cook to al dente according to the package directions. Drain, rinse the pasta in cold water until cool, then shake it dry in a colander.
  3. While the pasta cooks, in a medium bowl, whisk together 1 teaspoon of the sesame oil, the peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.
  4. Transfer the noodles to a large bowl and use a clean paper towel to gently pat the noodles as dray as possible. Toss the noodles with the remaining 1 teaspoon sesame oil.
  5. Shred the chicken with your hands or chop it into bite size pieces and add it to the noodles. Add the dressing and toss to coat. Garnish with the scallions.
Notes
  1. Serves 4 as a light meal; 6 as a side dish. From the cookbook, "Cravings" by Chrissy Teigen
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine
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Ingredients
  1. 1 pound Raw Shelled & Deveined Shrimp
  2. 3 tablespoons Butter
  3. 3 tablespoons Olive Oil
  4. 1 clove minced Garlic
  5. 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend
  6. 3 tablespoons Bread Crumbs
  7. ½ cup Dry White Wine
  8. Juice of 1/2 Fresh Lemon
  9. 1 Package Filotea Linguine
  10. Parmesan Cheese for Garnish
  11. Fresh Parsley Optional Garnish
Instructions
  1. Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce.
  2. In a large skillet melt butter and olive oil. Add the minced garlic to the butter and olive oil and cook 2 minutes. Add Tuscan salt bend and bread crumbs to shrimp. Meanwhile add wine to the pan and bring to a simmer. Add some pasta water to sauce and reduce for a few minutes, then add shrimp. Cook shrimp until pink about 4 minutes.
  3. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Pasta Fresca (Fresh Tomato Sauce)

Pasta Fresca (Fresh Tomato Sauce)
Serves 4
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Ingredients
  1. 4 cups chopped tomatoes
  2. 6-8 fresh basil leaves
  3. 1 large garlic clove, minced or pressed
  4. 1 tablespoon extra virgin olive oil
  5. salt and freshly ground pepper to taste
  6. 1 lb. fusilli, bow-tie or penne pasta
  7. 1/2 lb fresh mozzarella, cut into 1/2-inch cubes
  8. grated parmesan or pecorino cheese (optional)
Instructions
  1. Bring a large pot of water to a rapid boil. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add the salt and pepper to taste.
  2. When the water comes to a rolling boil, drop in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thin strips.
  3. Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired.
  4. Serve immediately.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chicken with Spicy Thai Peanut Sauce

Chicken with Spicy Thai Peanut Sauce
Serves 4
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Ingredients
  1. 1/2 cup Eliot’s Adult Nut Butters - Spicy Thai Peanut Butter
  2. 1 ½ tablespoon soy sauce
  3. ½ tablespoon brown sugar
  4. 1 tablespoon hoisin sauce
  5. 1 ½ cups warm water
  6. Optional: ½ to 1 tablespoon of sambal oelek for additional spiciness
  7. 4 oz. rice noodles (fettucini style)
  8. 1 small bunch broccoli, cut into small florets, stalks sliced ¼ inch thick
  9. 1 medium carrot, peeled and sliced 1/8 inch thick
  10. ½ red pepper, small dice
  11. ½ pound chicken, cooked and diced or shredded (1 ½ cups)
  12. 1/4 cup peanuts, broken into large pieces
  13. 1 green onion, white and green parts, sliced thin
Instructions
  1. Mix the peanut butter, soy sauce, brown sugar, hoisin, water (and sambal oelek, if using) together in a bowl. Set aside.
  2. Soak the rice noodles in hot tap water for about 30 minutes.
  3. Steam the broccoli, carrots, and red pepper until the broccoli is bright green and barely tender. Drain the water from the pan. Add sauce, chicken, and noodles to pan. Heat gently until noodles meld with the sauce, and the sauce has thickened a bit.
  4. Transfer to a serving platter and sprinkle with peanuts and green onions.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Pressure Cooker Penne with Butternut Squash and Ricotta

Pressure Cooker Penne with Butternut Squash and Ricotta
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Ingredients
  1. 2 1/2 pounds butternut squash, peeled, halved and seeded
  2. 1 tablespoon butter or olive oil
  3. 1 cup coarsely chopped onions
  4. 3 cups chicken broth
  5. 1 teaspoon salt (omit if using salty broth)
  6. 12 ounces penne or other short cut pasta that normally cooks in 9 to 13 minutes
  7. 1 cup ricotta
  8. 1/2 to 3/4 teaspoon ground sage
  9. 2 to 4 tablespoons chopped fresh parsley
  10. 1/4 cup grated parmesan, plus more to pass at the table
  11. 1 cup toasted hazelnuts or walnuts, coarsely chopped
Instructions
  1. Cut half the squash into 3/4 inch chunks and the remaining squash into 2 inch pieces. Set aside.
  2. Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It’s ok if all of the pasta is not covered with liquid.) Set the remaining squash on top. Lock the lid in place. Over high heat bring to high pressure. Cook at high pressure for 5 minutes. Turn off the heat and quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape.
  3. Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash breaks up. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done. Stir in the toasted nuts.
  4. Serve in large, shallow bowls. Pass additional parmesan at the table.
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Spicy Ginger Pork Noodles With Bok Choy

Spicy Ginger Pork Noodles With Bok Choy
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Ingredients
  1. 12 ounces baby bok choy (3 or 4 small heads)
  2. 1 inch piece ginger root
  3. Kosher salt
  4. 4 ounces flat rice noodles
  5. 2 tablespoons peanut oil
  6. 1/2 pound ground pork
  7. 3 tablespoons low-sodium soy sauce
  8. 4 teaspoons rice wine vinegar
  9. 1/2 cup thinly sliced scallions
  10. 2 garlic cloves, finely chopped
  11. 1/2 - 1 fresh fresno chile or jalapeño, seeded if desired, thinly sliced
  12. 2 tablespoons toasted sesame seeds
  13. 1 teaspoon sesame oil, more for drizzling
  14. Cilantro and/or torn basil, for serving
Instructions
  1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop.
  2. Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  3. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 8-10 minutes. Season with salt, 1 tablespoon soy sauce and 1 teaspoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  4. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, ginger, garlic and chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  5. Toss noodles, remaining 2 tablespoons soy sauce and 1 tablespoon rice vinegar into the pan. Cook until just warmed through.
  6. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.
Adapted from New York Times
Adapted from New York Times
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Pasta Shells with Artichoke Cream and Smoked Chicken

Pasta Shells with Artichoke Cream and Smoked Chicken
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Ingredients
  1. One 8-ounce jar oil-packed artichokes, drained*
  2. Salt and freshly ground pepper
  3. 2 cups heavy cream
  4. 1 tablespoon fresh lemon juice
  5. 1/2 pound medium pasta shells
  6. 3/4 pound skinless smoked chicken breast**, cut into strips
  7. 1 pint cherry tomatoes, quartered
  8. 2 tablespoons finely chopped chives
Instructions
  1. In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and purée. Add the lemon juice and season with salt and pepper.
  2. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve.
Notes
  1. *Or use frozen artichokes. Do not use the tangy marinated artichokes.
  2. **Make your own smoked chicken breast using Cameron's Stovetop Smoker.
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/