11-29-17 Farfalle with green tomato sauce

-->

A new pasta experience tonight

 

This was inspired by a recipe in the Italian food magazine called Gambero Rosso. The English edition has been discontinued but Italian edition is still in print. The truth is – the tomatoes are to be roasted, which I did, to the point of burning them. Patience saw the dejection on my face and suggested that I sauté them instead. Since we have an ample supply of green tomatoes I started over.

INGREDIENTS:

1.     Green tomatoes coarsely chopped (3)

2.     Olive oil

3.     Garlic & onion

4.     Fresh basil leaves – I used frozen basil leaves from last years crop)

5.     Farfalle pasta

6.     Red pepper flakes

7.     Romano Pecorino cheese

8.     Dry Vermouth

9.     Butter

PROCESS:

Prepare the onion and garlic in olive oil. Add the tomatoes, ¼ cup of dry vermouth, basil, salt and pepper, and cover and cook over med-high heat for about 30 minutes until the tomatoes break down. With large fork mash the tomatoes to a creamy sauce, cover, and keep warm. Just before the pasta is ready I added a tablespoon of butter to the sauce while Patience was not looking, along with some of the pasta water.  Add the pasta and about ¼ cup of the grated cheese and mix well.

COMMENTS:

Without any garnish this is not an attractive looking dish. But looks are deceiving, and this was very good. The sauce was sweet, but not overpowering. We agreed there were a number of ingredients that could add to its appeal: bacon or pancetta, mushrooms, and kalamata olives, to name just a few. I was pleased to have a new ingredient at my disposal…the green tomato. I have looked at hundreds of pasta recipes and this was the first one I found for a sauce using  green tomatoes.

3-23-15 Farfalle with mushrooms, peas, and asparagus in a lemon sauce

3-23-15    Farfalle with mushrooms, peas, and asparagus in a lemon sauce

 This is simple to prepare and delightful to eat.

INGREDIENTS:

Farfalle or other shaped pasta

Asparagus

Mixed mushrooms

Frozen peas

Chicken broth

Olive oil

Garlic, onion

Basil – fresh or frozen (Dorot brand frozen cubes, available at Midtown Market)

Lemon juice and/or zest

Grana Padana cheese

Salt, pepper, red pepper flakes

PROCESS:

Cook the mushrooms with garlic and onions in olive oil over medium-high heat until juices are released and before they begin to brown.  Lower the heat and add the seasoning and the asparagus and cook uncovered for about 5 minutes, then add the broth – about one third to one half a cup and bring to a boil.  Add the peas and lemon juice and simmer while waiting for the pasta to cook.

Add the pasta to the pan, mix well and simmer for another 2 minutes before serving, topped with grated cheese.

COMMENTS”

The sauce can be loose or thick, depending on the amount of broth used and the time it simmers uncovered.  This is a very flexible recipe; there is no right or wrong way to prepare this.

I think the next time I prepare this I might add just a dollop of Mascarpone cheese before adding the pasta.

5-7…Farfalle with mixed veggies and chicken

Tonight was a “clean out the fridge” night, and this resulted in a counter filled with a variety of veggies.  It didn’t take too long to come up with a way to use them all,.  The secret?   PASTA…everything goes with this food of the gods.

  

INGREDIENTS:

Farfalle pasta

Boneless, skinless, chicken thighs

Zucchini

Kale

White mushrooms

Bok Choy

Asparagus

Olive oil

Garlic, shallots

Dry basil and oregano

Sweet vermouth

Sun dried cherry tomatoes

PROCESS:

Brown the chicken in olive oil, remove, and set aside.  De=glaze pan with the wine and add to the chicken.

Saute the garlic and shallots in oil for several minutes before adding the mushrooms and zucchini, cover and cook over low-medium heat,

Blanch the greens for 3-4 minutes in boiling water, drain, and add to the pan, along with the chicken, asparagus, and tomatoes.  Caver and cook over low heat.

When the pasta is ready add it to the pan, mix well, and serve with grated cheese.

COMMENTS:

This was better than I expected, and I think will be even better as leftovers tomorrow.  The sun dried tomatoes was a good addition to the mix.

4-19…Farfalle with shrimp, asparagus, and ramps

Several days ago I did not know what a ramp was, and tonight I’m cooking with them.

(From Wikipedia…·  Allium tricoccum, also called ramp, a species of edible wild onion or leek native to eastern North America)

Lisa, last night’s dinner guest, supplied the ramps and I decided to try them out with shrimp and asparagus in a very light, creamy, lemon-butter sauce.  I added a bit of sundried tomatoes for a little color and added flavor.

 INGREDIENTS:

Farfalle pasta

Ramps, cut crosswise

Sun dried cherry tomatoes in oil

Shrimp

Asparagus

Olive oil

Fresh Dill

Butter

Fresh lemon juice

Heavy whipping cream

PROCESS:

Cook the ramps in olive oil until soft, and then add the asparagus, dill, and tomatoes.  Cook for about 7-10 minutes then add the shrimp, butter, and dill.  When the shrimp is almost cooked through add the cream and stir frequently.

Add the pasta to the pan, mix well, and enjoy.

COMMENTS:

What a great meal, and without any garlic or onions!  The ramps bring a flavor that combines both ingredients, but with a taste of its own.

Sadly, they cannot be found in our local markets; these came from Louisville.

PASTA QUEST…JUNE 15…DAY 3

Farfalle with zucchini, tomatoes, and a bunch of good stuff

INGREDIENTS:

Farfalle
Olive oil
Garlic
Anchovies, 2 fillets finely chopped
Zucchini, cut into small pieces
Green onions
Fresh oregano and basil
Lemon juice
Sweet Vermouth
Red pepper flakes
Grape tomatoes, halved
Tomato paste, 1 tsp

PROCESS:

Saute the garlic, onions, anchovies, red pepper flakes, and tomato paste until soft. Add the zucchini, lemon juice, and herbs and cook for 4-5 minutes then add the sweet Vermouth and the grape tomatoes, and simmer for 10-15 minutes.

Add the pasta when cooked, along with some of the past water, mix and cook for another 1-2 minutes. Drizzle with olive oil before serving.

Comments:

I’ve served pasta with zucchini a number of different ways, but this is my favorite. I think the achovies and sweet vermouth gives this dish a distinct flavor.