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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Pasta


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.

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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.


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.


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.


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.


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.


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.