- 2/3 cup all-purpose flour
- ¾ teaspoon ground black pepper, divided
- ½ teaspoon kosher salt, divided
- About 5 pounds veal (go for the cheaper cuts—its usually made with veal shank but they were all out at my market – I used cubed veal and one veal loin chop so that there was some bone)
- 2 teaspoons butter, divided
- 2 teaspoons olive oil, divided
- 2 cups coarsely chopped red onion
- 1 ½ cups chopped celery
- 6 garlic cloves, minced
- 4 cups beef broth
- 2 cups dry white wine
- 1 tablespoon fresh rosemary
- 1 tablespoon minced anchovy fillets (the original recipe calls for 1 tablespoon anchovy paste)
- ½ cup chopped fresh parsley
- 1 tablespoon grated lemon rind
- 2 garlic cloves, minced
- 8 cups cooked egg noodles
Category: Pasta
Hake Meuniere over Spaghetti
- 1 pound fresh spaghetti
- 3 skinless and boneless hake or sole fillets, 4 to 6 ounces
- salt and freshly ground pepper
- 1/2 cup flour
- 4 tablespoons clarified butter (ghee)
- 3 tablespoons chopped fresh parsley
- 5 tablespoons unsalted butter
- 1 lemon, cut into wedges
Pasta with Roasted Tomatoes and Garlic
- 1 tablespoon kosher salt
- 8 ounces uncooked fettuccine
- 1/4 cup extra-virgin olive oil, divided
- 2 pints multicolored tomatoes (I used cherry/grape tomatoes)
- 5 garlic cloves, roughly chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Parmigiano-Reggiano cheese, shaved
- 1/4 cup small basil leaves
Butternut Squash Agnolotti with Toasted Hazelnut Cream Sauce
- 1 package of Buitoni’s Butternut Squash Agnolotti
- 1/2 cup hazelnuts, blanched
- 1 stick of butter
- 1/4 cup sweet vermouth
- 1/2 cup heavy cream
- 1/4 teaspoon cinnamon
- a pinch each of ginger, allspice, and nutmeg (1/8 teaspoon or less)
- Salt and pepper, to taste
- Sage leaves, for garnish
Continue reading Butternut Squash Agnolotti with Toasted Hazelnut Cream Sauce
Butternut Squash Agnolotti Pasta Salad with Walnuts, Golden Raisins, and Snow Peas
- 1 package of Buitoni’s Butternut Squash Agnolotti
- ½ cup butter
- 1 shallot, chopped
- 1 tablespoon fresh sage leaves, roughly chopped
- ½ cup walnuts, toasted and roughly chopped
A handful of golden raisins, or to taste - 1 cup snow peas
- The juice of one lemon
- Salt and pepper, to taste
Continue reading Butternut Squash Agnolotti Pasta Salad with Walnuts, Golden Raisins, and Snow Peas
Chicken Marsala Ravioli with Spinach and Mushrooms
- 1 package of Buitoni Chicken Marsala Ravioli
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 shallot, minced
- 2 garlic cloves (or 1 garlic scape), minced
- 1 package of baby bella mushrooms, sliced
- 1 package of shiitake mushrooms, stems removed and sliced
- 1/4 lb pancetta, cubed (or prosciutto, that was actually my original plan!)
- Salt and pepper, to taste
- 1 cup baby spinach leaves
- 1 cup Marsala wine
- 1/2 cup vegetable or chicken broth
- 1/4 tsp or less of truffle oil (optional)
- Parmesan cheese, grated, as garnish
- Parsley, chopped, as garnish
Now on to the giveaway. Please be sure to use the widget below to enter. Each person can enter up to 7 times, but only the first entry (writing in the comment section what Buitoni pasta you want to try and how you’d prepare it) is mandatory. Good luck!!
Ingredients
- 1 package of Buitoni Chicken Marsala Ravioli
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 shallot, minced
- 2 garlic cloves (or 1 garlic scape), minced
- 1 package of baby bella mushrooms, sliced
- 1 package of shiitake mushrooms, stems removed and sliced
- 1/4 lb pancetta, cubed (or used prosciutto, that was actually my original plan!)
- Salt and pepper, to taste
- 1 cup baby spinach leaves
- 1 cup Marsala wine
- 1/2 cup vegetable or chicken broth
- 1/4 tsp or less of truffle oil (optional)
- Parmesan cheese, grated, as garnish
- Parsley, chopped, as garnish
Instructions
- Begin by bringing a large pot of water to a boil.
- While waiting for the pot of water to boil, mince your shallot and garlic. I used a garlic scape from my CSA share, it’s perfectly fine to use garlic cloves. Slice your mushrooms. Be sure to remove the stems of the shiitake mushrooms, they can be really woody tasting.
- In a large saute pan, add 1 tablespoon olive oil over medium heat. Add the shallot and garlic and cook for 1-2 minutes.
- Add the mushrooms and season with salt and pepper. (You’re adding pancetta or prosciutto to this dish so have a light hand with the salt. You just need some to draw the water out of the mushrooms).
- Cook, stirring occasionally, until the mushrooms cook down and the liquid has evaporated.
- While waiting for the mushrooms to cook down, cube the pancetta and add to a small saute pan over medium high heat. Cook for 4 minutes.
- Your pot of water should hopefully be boiling. Add 1 teaspoon olive oil to the pot of boiling water and add the ravioli. Cook for 6 minutes and drain.
- Add the Marsala and the broth to the mushrooms. Bring to a simmer and cook for 5 minutes. Add the pancetta to the mixture when it is finished cooking.
- Don’t wipe down the saute pan that had the pancetta. Just add the 1 cup of spinach leaves and cover. Cook until wilted, about 1 minute.
- Add the ravioli to the mushroom mixture and toss. Remove from heat, add a very slight amount of truffle oil if using, and mix in the wilted spinach.
- To serve, add the ravioli to a plate. Spoon the sauce, mushrooms, spinach and pancetta over the pasta. Top with parsley and Parmesan cheese.
Gemelli with Yellow Squash Zucchini and Basil
- Coarse salt and ground pepper
- 8 ounces gemelli or other short pasta
- 3 medium yellow squash, quartered lengthwise and thinly sliced
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 4 tablespoons butter, cut into small pieces
- 1 tablespoon fresh lemon juice
- 1/2 cup shredded Parmesan
- Torn fresh basil leaves, as garnish
Ingredients
- Coarse salt and ground pepper
- 8 ounces gemelli or other short pasta
- 3 medium yellow squash, quartered lengthwise and thinly sliced
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 4 tablespoons butter, cut into small pieces
- 1 tablespoon fresh lemon juice
- 1/2 cup shredded Parmesan
- Torn fresh basil leaves, as garnish
Instructions
- Cook pasta in a pot of boiling salted water. Cook 2 minutes less than required for al dente (my pasta had to cook for 6 minutes).
- While waiting for the pasta to cook, slice your squash and zucchini.
- Add the squash and zucchini to the pasta and water, and cook for 2 minutes.
- Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the pot.
- Add the butter, lemon juice, 1/4 cup Parmesan, and 1/2 cup pasta water. Season with salt and pepper and toss to combine.
- Spoon into individual bowls and top with basil and sprinkle with Parmesan.
Lobster Mac and Cheese
I have wanted to make Lobster Mac and Cheese for the longest time. So when I was having a crummy week, I thought it would be the perfect pick-me up. (I treat myself really well, don’t I?) Continental, a restaurant in Old City and Midtown, Philadelphia, have the most fantastic Lobster Mac and Cheese. Made with orzo, the restaurants use Fontina and Gruyere cheese to make a creamy, crave-worthy meal. I used a FoodNetwork.com recipe as a base with Continental’s version as inspiration.
I headed to DiBruno Bros. to pick up my cheeses, and they were somehow out of both Fontina and Gruyere. Sad day. DiBruno Bros. never disappoints though, and the cheesemonger helped me choose two cheeses: Comté and Tomme de Berger. Comté is very similar to Gruyere but is from France (rather than Switzerland). It has a slight nutty flavor to it, and melts wonderfully (it’s commonly used in fondue). Tomme de Berger also has a bit of a nutty flavor and is a blend of sheep and goat’s milk. If you can’t find these, substitute Gruyere for the Comté and Fontina for the Tomme de Berger.
Ingredients:
- 2 cups orzo
- 1 pint milk
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 8 ounces Comté cheese, grated
- 6 ounces Tomme de Berger, grated
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1/2 pound cooked lobster meat
- 1 1/2 cups bread crumbs
- 2 garlic cloves, minced
- Freshly grated Parmesan cheese (optional)
Shrimp Florentine Pasta
2 tablespoons Melt buttery spread (or other margarine)
1 pound large shrimp, peeled and deveined
2 large garlic cloves, minced
1 teaspoon crushed red pepper
the juice and zest of 2 lemons
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package fresh baby spinach
Lobster Ravioli with Saffron Cream Sauce
- 1/2 cup panko breadcrumbs, optional
- 1 package lobster ravioli
- 2 tablespoons butter
- 1 shallot, minced
- ½ cup dry white wine
- 2 cups whipping cream
- 2 pinches saffron threads
- 1/2 teaspoon ground turmeric, optional
- Salt and pepper to taste
- lobster chunks, if desired
- Fresh chives, for garnish
Rigatoni with Halibut Tomato and Basil
- 1 (16 oz) box dried rigatoni
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 4 cloves garlic, smashed
- 2 (12 oz) containers heirloom tomatoes, halved lengthwise
- Salt and freshly ground pepper, to taste
- 2 pound halibut, cut into large chunks
- Juice of 1 lemon
- 1/2 cup basil leaves, hand torn, plus additional basil leaves for garnish
Creamy Spring Pasta
2 ounces French bread baguette, torn into pieces
1 tablespoon butter
3 garlic cloves, minced and divided
1 batch of asparagus, cut diagonally into two inch pieces
1 cup frozen peas and carrots mixture
6 ounces fresh spinach fettuccine
2 teaspoons olive oil
1/3 cup finely chopped sweet onion
1 tablespoon all-purpose flour
1/4 cup fat-free, lower-sodium chicken broth
1 cup 1% low-fat milk
3 ounces 1/3-less-fat cream cheese
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon
Garlicky Meatball Pasta with Avocado-Butter Lettuce Salad
12 ounces ground sirloin
1/2 cup panko
1/3 cup chopped fresh basil
2 garlic cloves, minced
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
2 teaspoons olive oil
1 3/4 cups lower-sodium marinara sauce
1 ounce Parmesan cheese, grated
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups torn butter lettuce
1 cup sliced avocado
Penne with Bacon Vodka Sauce
Ingredients
- 1 can (28 oz) tomato sauce
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon basil
- 2/3 cup Bakon vodka
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 box penne pasta
Instructions
- Chop the shallot and garlic cloves. Heat the olive oil over medium heat. Add the shallot and cloves and cook for 3 minutes.
- Add the tomato sauce, oregano, parsley, and basil. Add the Bakon vodka and stir to combine. Simmer for 15 minutes, stirring occasionally; it will thicken and reduce a bit.
- While waiting for the sauce to reduce, boil a pot of water and cook the penne according to directions, you want the pasta al dente. After the 15 minutes have passed, add the heavy cream and Parmesan cheese and stir to combine.
- Add the pasta and mix to combine. Cook for another minute or so to allow the sauce to absorb into the pasta.
Artichoke, Spinach, and Feta Stuffed Shells
1/4 cup chopped pepperoncini peppers (they come in a jar)
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded provolone/mozzarella cheese, divided
1 cup (4 ounces) crumbled feta cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 teaspoon freshly ground black pepper
1 (9-ounce) can artichoke hearts, chopped
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 garlic cloves, minced
20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
Cooking spray