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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Category Archives: Pasta

September 12, 2014 Tagliatelle with Sevruga Caviar


Caviar Pasta

RECIPE

Serves 2 Deliciously

A CookTale

A once a year four star event occurred last evening, and it was well worth waiting for. The photo speaks for itself.

INGREDIENTS

4 oz Tagliatelle
4 oz good quality Caviar (we used Sevruga)
6 TB good quality unsalted Butter
5-6 TB Crème Fraiche (you could probably substitute Heavy Cream)
1/2 TB Lemon Juice
2 TB White Wine or Vermouth
Salt to taste
Black Pepper, coarse grind

METHOD

1. Bring a large pot of salted water to boil.

2. In a small skillet, heat 3 TB of Butter until melted. Add Lemon Juice and Wine. Cook together for about 2 minutes. Add the Crème Fraiche, a touch of Salt and some Black Pepper. Cook over low to medium heat for a couple of minutes until slightly reduced.

3. Cook Pasta until a slight bit more than al dente (we cooked it 6 minutes exactly). Drain. Return to pot and add 3 more TB of Butter. Mix well. Add 1 heaping teaspoon of the Caviar. Mix well.

4. Add the Wine-Butter-Cream mixture and mix well. Serve immediately on two plates, spooning the rest of the caviar on top
of the Pasta.

July 8, 2012 Spaghetti with Tomatoes, Basil, Olives, Salami and Fresh Mozzarella


RECIPE
Serves 2

A CookTale

Pasta is a perfect canvas for creativity. When you realize the hundreds of recipes that can be devised from a box of Spaghetti, it’s mind blowing. I love the idea that Pasta in its multitude of shapes has been turned into a multitude of meals for untold centuries. In summertime, last evening’s dinner sparked my creative spirits by just imagining what seasonal ingredients can be brought together to make a delicious meal.

INGREDIENTS

1 C of Cherry or Grape Tomatoes
1/3 C of Salami thinly sliced
1/2 lb of fresh Mozzarella, cut into 1/4-inch cubes
1 C of chopped fresh Basil
1/2 C halved & pitted Kalamata Olives
4 tsp of Balsamic Vinegar
2 c
Cloves of Garlic, minced
1 tsp of Sea Salt
1/2 tsp of fresh Black Pepper
1/4 C of EVOO. more if necessary

METHOD

1. In a large stainless steel bowl, combine the Tomatoes with the Mozzarella, Salami, Basil, Olives, Balsamic Vinegar, Salt & Pepper.

2. Heat the oil in a large saute pan over moderately low heat. Add the Garlic & cook, stirring, for 1 minute. Let cool and add the bowl of ingredients.

3. In a large pot of boiling, salted water, cook the Spaghetti until just done, about 12 minutes. Drain, add to the Tomato mixture & toss.

June 24, 2012 Penne With Uncooked Puttanesca Sauce


RECIPE

Serves 2

A CookTale

This is a simple dinner to make at the end of a extremely hot day, Because the sauce is not cooked, you need the best, ripest Tomatoes you can find. Fortunately we had a Brandywyne Heirloom left from those purchased for the previous evening’s Crab Salad. Usually a Puttanesca sauce would be simmered and reduced over some time, but this version keeps the flavors incredibly fresh, zingy, and refreshing.

INGREDIENTS
1/2 C of EVOO
1 or 2 ripe Tomatoes
1/2 C of Kalamata or Gaeta Olives (halved)
2 Anchovy Fillets in Olive Oil (and a splash of the oil itself)
1 tsp of Capers, drained and rinsed
A small handful of fresh Basil leaves
2 tsp of fresh Oregano leaves
A small handful of fresh chopped Parsley
1 Garlic Clove, crushed
Kosher Salt & Pepper
1 tsp of Pignoli Nuts (pan roasted)
A pinch of dried Red Pepper Flakes

METHOD

1. Place all the sauce ingredients in a large bowl and roughly chop them by hand. Carefully mix together, then season with Salt & Pepper. Add the Red Pepper Flakes according to taste. Spicy is preferred.

2. Set aside while you prepare the pasta.

Cook the pasta you prefer & serve immediately. The rule in Italy is no Parmesan on Seafood – the Anchovies and Olives should make this dish salty enough.

June 12, 2012 Steamed Lobster With Spaghetti


RECIPE

Serves 2

A CookTale

This week at the local PriceChopper, Lobsters from 1 to 5 pounds are on sale at $6.99. At these prices it’s a great opportunity to gorge on this usually pricey treat. Wouldn’t it be great if one day they did this with Caviar? Oh well, I’ll take what I get and be quite satisfied.

Serves 2

INGREDIENTS

2 1-1/2 LB Lobster (steamed)
4 oz of Spaghetti
1 C of Marinara Sauce (homemade or Rao’s, or more if needed)
1/3 C of Basil Leaves (cut to a chiffonade)
Sea Salt
2 TB of EVOO

METHOD

1, Have the fishmonger steam the Lobsters or do them yourself. If so, send them to Lobster heaven mercifully by quickly inserting the point of a chef’s knife into the top of the head. This immediately does the job. Then steam them for 13 to 14 minutes.

2, Crack the shells & carefully remove the Lobster Meat.

3.Cook the Spaghetti with Sea Salt in boiling water according to package directions, drain and add to a large pan. Add the cup of Marinara sauce, pieces of the Lobster Meat & the chiffonade of Basil. Toss together & add as many pieces of Lobster Meat as satisfies your appetite.

May 16, 2012 Raw Tomato & Basil Spaghetti


RECIPE

Serves 2

A CookTale

Spring is definitely in the air and Tomatoes and Basil tossed together with Spaghetti are great signs of it truly happening. It’s a taste one doesn’t forget and like a welcome friend, happy to once again have join our table. Nothing can be simper or quicker or more delicious to prepare.

INGREDIENTS

2 Tomatoes or one large
Sprigs of Basil or more to taste
4 ounces of Spaghetti
Sea or Kosher Salt to taste
2 TB of EVOO

METHOD

1. Prepare the Tomato & Basil in a large bowl.

2. Bring a pot of water to a boil. Add the Spaghetti & cook according to the box instructions.

3. Add to the bowl, Toss with the EVOO until gently combined. Sprinkle with Salt & serve.

May 1, 2012 Puttanesca over Linguine


RECIPE

Serves 1

A CookTale

It was that kind of evening. Cathie wanted a steamed Artichoke with Mayo, I settled for Pasta. The saving grace was that Puttanesca, as the Neapolitan ladies of the evening knew, coupled with Spaghetti or in my case Linguine, was a nourishing and rather nutritious meal to keep one up and going. In their case going. In spite of which it was still a no dinner, dinner.

INGREDIENTS

3 TB of EVOO
3 or 4 Garlic cloves (peeled & lightly smashed)
4 or more Anchovy Fillets
1 Red Onion (cut to a small dice)
2 28-ounce cans of whole Tomatoes
Sea Salt & Fresh Black Pepper to taste
1/2 cup pitted Black Olives (preferably oil-cured)
3 TB of Salt Capers (soaked to remove salt)
Red Pepper Flakes (to taste)
Chopped fresh Parsley & Basil leaves

METHOD

1. Heat 3 TB of EVOO to medium-high in a large deep saute pan, add the Garlic, Onion & Anchovies. Cook, stirring occasionally, until the Garlic is lightly golden, the Onion is translucent, & the Anchovies have melted.

2. Drain the Tomatoes & crush them with your hands as you add them to the pan, add the Salt & Pepper. Cook, stirring occasionally, until the Tomatoes break down & becomes sauce like, about 10 minutes. Stir in the Olives, Capers & Red Pepper Flakes, & continue to simmeruntil the sauce slightly thickens.

3. Taste and adjust the seasonings to your taste. I prefer a spicy Puttanesca. Add the chopped Parsley & Basil to the pan & gently mix.

March 23, 2012 Casserole Baked Spaghetti & Italian Sweet and Hot


RECIPE 

Serves 2

A CookTale

It takes a simple combination of Spaghetti, a good Tomato Sauce and a couple of Sweet and Hot Italian Sausages to make a zesty delicious dinner. And if you are not in the mood to get any more involved, it’s easy to prepare. 

INGREDIENTS

4 oz of Spaghetti
4 Italian Sausages (two sweet & two hot)
1/2 cup of red wine 
8 oz of Marinara Sauce (homemade or Rao’s)
7 oz of canned diced Tomatoes (optional)
1/4 cup of Pecorino Romano (at plating)

METHOD

1. Heat the oven to 425 degrees. Bring a large pot of water to a boil.

2. Cook the Spaghetti according to the package directions. Drain & add to a deep saucepan. 

3. Add the Marinara Sauce & diced Tomatoes for additional crunch & toss together. Set aside in the saucepan while you prepare the Sausages.

4. In a frying pan add the Sausages & the 1/2 cup of Red Wine. Fry, turning for even cooking, until the Wine begins to evaporate. Don’t overcook. They will continue cooking in the oven.

5. In a casserole dish large enough to accommodate the Spaghetti, add it & top with the Sausages. Place in the oven for 15 to 20 minutes. You want the Spaghetti to begin to take on color.

6. Time for plating & sprinkling with Pecorino.

 
 
 

February 25, 2012 Gino’s Famous Segreto Sauce


A CookTale

To those who remember Gino’s on Lex and 61st, I’m certain you’ll recall their famous Segreto Sauce. Never would they reveal the recipe – when asked their answer was always, “come back tomorrow”. Opened in the 40s, they closed after 65 years, and the Segreto Sauce closed with them. Before that regrettable event, I persuaded friends who were coming for the weekend to do their utmost to wangle a quart container from Franco, a partner and the chef. They did, and I transferred it into four 8 oz containers to be frozen and enjoyed as a wonderful reminder. Last evening, the last one found its way to the dinner table. I wonder if it might have been the last ever to be enjoyed anywhere? If Gino’s brings back memories to you, I’d love to hear about them.

February 7, 2012 Ragu Bolognese with Tagliatelle


RECIPE
taken directly from a Mario Batali Food Network recipe

Serves 2

A CookTale

More often than not, our eating decisions are “of the moment” – that is, unless we purchased something special, like fresh Sardines. Last evening was a case in point, nothing was preplanned and we were not in the mood to cope with a kitchen of pots and dishes. When I make a Pasta Sauce it’s always a full casserole’s worth, with ample leftovers to fill 8 ounce containers for freezing. My all-time culinary hero Mario Batali’s Ragu recipe is the source of the sauce I used, and I’m happy to share it.

INGREDIENTS

5 TB EVOO
3 TB Butter
1 Carrot, finely diced
1 medium Onion, diced
1 rib Celery, finely diced
1 clove Garlic, sliced
1 lb Veal, ground
1 lb Pork, ground
1/4 lb Pancetta or slab Bacon, ground
1/2 tube Tomato paste
1 cup Milk
1 cup dry white Wine
Kosher Salt and freshly ground Black Pepper
Parmigiano-Reggiano for grating

METHOD

1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the Olive Oil and Butter over medium heat. Add the Onions, Celery, and Garlic and sweat over medium heat until the Vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the Veal, Pork and Pancetta and stir into the Vegetables. Add the Meat over high heat, stirring to keep the Meat from sticking together until browned. Add the Tomato paste, Milk and Wine, and simmer over medium-low heat for 1 to 1-1/2 hours. Season with Salt & Pepper to taste, and remove from the heat.

2. When ready to use, the cooked Pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tossed so that the pasta is evenly coated by the ragu.

January 31, 2012 Meatballs and Spaghetti


RECIPE

Serves 2

A CookTale

Among the many good thing about being handy in the kitchen is the ability to satisfy one’s sudden urges. Monday I craved Asian Potstickers, last evening it was Italian Spaghetti and Meatballs. It’s still too early in the day to determine tonight. Fortunately, Cathie either goes along with my culinary whims or retreats into a plate of Broccoli. I love the fact that the food life is full of surprises.

INGREDIENTS For the Meatballs

1 pound of ground Chuck & Sirloin Beef
1/2 cup of fresh Bread Crumbs (from a good white bread)
1/3 cup of Parmesan (finely grated)
1 heaping TB of chopped fresh Basil (optional but desirable)
1 heaping TB of chopped fresh Parsley
1 tsp of Kosher Salt + 1/2 tsp of Black Pepper
1/8 teaspoon ground cayenne pepper
1 Garlic Clove (minced)
1 Egg
3 TB of EVOO

METHOD

1. In a large bowl, lightly mix all ingredients except the EVOO. Take a portion of meat in hand & form a ball that is firmly packed but not compressed. Repeat, making each Meatball no more than 2 inches in diameter & weighing 2 ounces. (I rely on a scale.)

2. In a large, heavy pot, heat the EVOO over medium-high heat. When it begins to shimmer, add meatballs. Do not crowd, cook in batches if necessary. Brown well on their bottoms before turning, or they might break apart.

3. Continue cooking until completely browned . As each batch is finished remove them to a plate . Allow the Meatballs to cool slightly. Keep them warm or refrigerate until needed.