Cincinnati Chili

I grew up mostly in Cincinnati. I did not grow up on Cincinnati chili. In my teen years, my family finally tried the much-famed Cincinnati chili. My brothers fell in love. I didn't, but then when I moved away, I found I wanted some every once in a while. This recipe was excellent, but I can't say if it's a copy of Skyline Chili (one of the chain restaurants that serves it).

Cincinnati Chili
from My Husband Cooks

5 cups water
1 ¼ lbs lean ground beef
1 large onion, diced
4 cloves garlic, minced
1 8 oz. tomato sauce
4 tsp Worcestershire sauce
2 tsp apple cider vinegar
2 tsp salt
1 tsp ground cumin
1 tsp ground allspice
3/4 tsp cayenne pepper
1/4 tsp cinnamon
1/2 oz unsweetened chocolate, shaved
1 bay leaf

To serve:
2 c. grated sharp cheddar
1 lb. spaghetti, cooked according to package
1 medium onion chopped (optional)
1 can of kidney beans, drained (optional)


In a large pot, heat the water to a boil. Once boiling, add the ground meat and break it up a little.

Let it return to a boil and add the tomato sauce, salt, onion, garlic and Worcestershire sauce.

Let it return to a boil and add all the spices (except the bay leaf) and the chocolate. Stir.

Turn down the heat and let simmer for 30 minutes. You can skim some of the fat if you like. Let it cool for 10 minutes. Using an immersion blender, blend the chili until most of the big pieces of onion are gone and the meat has been made loose but still identifiable.

Add bay leaf and return to the pot to the stove. Cook at a simmer for another 40 minutes. Serve over spaghetti or over a hot dog, add on desired toppings, and enjoy.

Spinach Lasagna

I've made this spinach lasagna several times and really love the kick from the lemon.

adapted from Food Network

salt and freshly ground black pepper
9 dry lasagna noodles
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 (10-ounce) box frozen spinach, thawed and drained
1 pound ricotta cheese (about 1 3/4 cups)
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound fresh mozzarella, shredded (about 4 cups)
Finely grated zest of 1 small lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups marinara sauce

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.

Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.

Mix ricotta cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and egg in a bowl. Add cooled spinach to the bowl. Season with salt and pepper, to taste.

Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 noodles placed side-to-side, but not overlapping. Top with a 1/3 of the cheese mixture and a third of tomato sauce. Season lightly with salt and pepper. Repeat to make one more layers. Cover lasagna layers with remaining noodles. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.

Coriander Radish Noodles

I made this dish last spring but never posted it. This year when I saw breakfast radishes again at the farmer's market, I remembered this dish and made it again. When I remember something I've made only once, I know I have to permanently remember it by posting it here.

Coriander Radish Noodles
from Heidi Swanson

12 ounces dried soba noodles
3/4 cup slivered breakfast radishes, reserve tops
3/4 teaspoon fine grain sea salt, or to taste
1 medium shallot, thinly sliced
1/4 cup brown rice wine vinegar
1/8 teaspoon fine grain sea salt
1 small clove garlic
1/2 teaspoon fine grain sea salt
1 tablespoon toasted sesame seeds
1 1/2 teaspoons fresh (or dried) coriander seeds
1/2 cup extra-virgin olive oil
1/2 teaspoon sweet paprika
1/8 teaspoon smoked paprika
poached eggs, one per person

Bring a large pot of water to a boil. Salt the water generously, and cook the soba noodles per package instructions. Drain and rinse under cold water until cool.

In the meantime, place the radishes in a small bowl and toss with 1/8 teaspoon of salt, and set aside. Place the shallots in a separate small bowl with the vinegar and 1/8 teaspoon salt. Set aside as well.

Place the garlic in a mortar and pestle, sprinkle with 1/2 teaspoon of the sea salt, and mash into a paste. Add the sesame and fresh coriander seeds, and pound together. If using dried coriander seeds, toast in a dry skillet until fragrant before using. Work in the olive oil gradually, then the paprikas, and blend until uniform.

To serve, place the soba noodles in large bowl, and arrange the radishes across the top. Trim the stems from the radish tops you reserves, and chiffonade into thin ribbons (~1/2 cup). Add them as well. Add the shallot-vinegar mixture and toss well. Drizzle with the sesame-paprika paste, and garnish with sesame seeds. Taste and season with more salt if needed. Optional, serve topped with soft-poached eggs.

Bolognese Sauce

This sauce is delicious and easy, and, served over pasta with cheese, is the kind of meal I crave on a cold winter night.

Bolognese Sauce
adapted from The Pioneer Woman

1/4 cup olive oil
1 cup carrots, grated
1 onion, diced
1 pound ground beef
1 Tbsp. dried oregano
1 Tbsp. dried basil
4 Tbsp. tomato paste
2 cloves garlic, minced
1/2 cup vegetable or chicken stock
1 Tbsp. Worcestershire or soy sauce
1 can (28 ounce) whole tomatoes
1/2 cup milk, optional
salt and pepper, to taste
freshly grated Parmesan or Romano Pecorino cheese

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Add oregano and basil. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.
Make a well in the center of the mixture and add stock. Stir together. Add Worcestershire or soy sauce and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes, up to 2 hours.

Serve with pasta and Parmesan or Romano Pecorino cheese.

Spinach and Mushroom Stuffed Shells

Baked cheesy pasta is always welcome in cold winter months. We don't eat pasta that much, so I don't worry about the refined flour in it.

Spinach and Mushroom Stuffed Shells
from What Megan's Making

Kosher salt
8 ounces (about 20) jumbo pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces white mushrooms, thinly sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh basil or 1 tsp. dried basil

For the sauce (or use any tomato sauce you have on hand)
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon fennel seeds
Large pinch of red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt

For the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7-10 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.

Finely chop the spinach-mushroom mixture and combine in a bowl with the ricotta cheese, mozzarella, Parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.

Preheat the oven to 350 degrees F.

For the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth.

Brush a 9-by-13-inch baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Sprinkle with some extra mozzarella and Parmesan and bake 5 more minutes, or until cheese is melted.

CSA Week 4 and Garlic Scape Pesto

Week 4 of my CSA: kale, baby bok choy, lettuce, cucumber, scallions, garlic scapes, green tomato, and a tomato plant. (tomato and tomato plant not pictured)  I'm a little behind on posting, so I actually can't quite remember how I used up all these delicious veggies.  I will share a fried green tomato salad later.

I overheard someone at the farmer's market talking about garlic scape pesto and decided I would try it. Um, delicious! It's very garlicy, but different than regular garlic cloves. It's strong, but possibly a little more mellow. I ate the pesto over pasta and gobbled it down. The next day I put on top of salmon.

Garlic Scape Pesto
adapted from Food 52

1 cup garlic scapes, thinly sliced crosswise
1/4 cup pine nuts or walnuts
1/2 cup good olive oil
1/4 cup Parmesan
salt and pepper, to taste

Add the scapes and pine nuts (or walnuts) to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it's fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge for up to a week.

Brown Butter Parmesan Chicken Linguine

Again, in clean-out mode, I found some linguine. Found this recipe online, of course, and it was fabulous! Buttery pasta with caramelized onions, mushrooms, and Parmesan, how can that not be good?

Brown Butter Parmesan Chicken Linguine
adapted from How Sweet Eats

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
1 1/2 tablespoons canola oil
4 tablespoons unsalted butter
1 medium sweet onion, sliced
1/2 cup sliced mushrooms
2 garlic cloves, minced or pressed
1/2 cup chicken broth
1/2 pound linguine
1/3 cup freshly grated Parmesan cheese + more for topping
fresh chopped parsley for topping

Pat chicken dry with a paper towel then toss with salt, pepper and paprika. Heat a large skillet oven medium-high heat and add canola oil. Add chicken to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. Turn heat down to medium-low and add 1/2 tablespoon butter. Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized, about 15 minutes.

While onions are caramelizing, heat a small saucepan over medium-low heat and add 3 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. Whisk for about 30 seconds more just to make sure the bits don’t burn. Set aside. At this time also prepare the water for your pasta and cook according to the directions.

After onions have caramelized, set them aside in a bowl. Add the remaining 1/2 tablespoon of butter and add mushrooms. Cook for 5-6 minutes until juicy and caramelized. Place onions back in the skillet, add garlic and cook for 30 seconds until fragrant. Increase the heat to medium and add chicken broth. Let the broth bubble and cook for 2-3 minutes. Add chicken and pasta both to the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle brown butter over top, tossing to coat a few more times. Serve with additional cheese and chopped parsley.

How to Make Ravioli

A while ago I posted a recipe for Five-Cheese Ravioli. I recently made these ravioli again and feel like I have somewhat got the hang of forming the ravioli. Here's a photo tutorial!

First of all, when rolling the pasta dough (I use a pasta maker, but you can also do it by hand), don't roll it too thin. My machine has 7 settings, I start at 1 and go up to 4, sometimes 5. While rolling, keep dusting the dough with more flour.

After reaching the desired thickness, lay the sheet of pasta dough on a well-floured surface. Gently place the ravioli mold on top to see if the pasta sheet is the right size. The pasta needs to hang over the sides of the mold slightly. My machine was a little thinner in width than my ravioli mold, so I used a rolling pin to add a little more width to the pasta sheet. Once ready, lay the pasta dough on top of the ravioli mold. The mold has crimped edges, so align the dough with the mold and then gently press the dough onto the crimped edges to keep it in place. Add a small spoonful of filling to each mold, like this:

Then lay a second sheet of pasta over top. My mold came with a mini rolling pin to roll over the mold to help the crimped edges cut the pasta. You can see it starts to separate into separate raviolis:

Carefully trim the edges of the pasta and remove each ravioli from the mold. Put on a floured surface and cover with a towel until ready to use.

Here are the raviolis after boiled for a few minutes, drained, and topped with homemade tomato sauce:

An alternative method for shaping the ravioli if you don't have a mold, is to use a small biscuit cutter. Roll out a sheet of pasta, add dollops of filling carefully spaced on the dough. Lay another sheet of pasta dough on top. Use a biscuit cutter to cut out the ravioli:

Confetti Orzo Salad with Chicken

This pasta salad is bursting with fresh summer vegetables, chicken, feta, and a lemony dressing. I loved it!!

Confetti Orzo Salad with Chicken
adapted from Anderson Farmer's Market

1 pound orzo, cooked according to package directions
corn from 5 ears of corn, cut off the cob
6 small or 2 large zucchini diced
1 sweet red pepper diced
1 jalapeno minced
1 red onion chopped
1 cup basil torn
4 ounces feta cheese
2 chicken breasts
salt and pepper

Dressing
1/4 cup olive oil
juice of three lemons
1 Tablespoon lemon zest
salt and pepper

Prepare dressing by combining ingredients and whisking. Set aside.

Sprinkle zucchini with salt and let sit for 15 minutes, rinse.

Meanwhile, pound chicken breast slightly to create a thinner, even thickness. Sprinkle with salt and pepper. Heat a skillet over medium heat and coat with olive oil. Saute the chicken for a few minutes on each side, until cooked through. Remove from pan.

In large skillet (can use the pan from the chicken), heat 2 tablespoons olive oil over medium-high heat. Add zucchini and corn and saute for a few minutes, only until tender. Remove from heat.

Dice cooked chicken into bite-sized pieces. Mix corn and zucchini with cooked chicken, cooked orzo, red pepper, onion, basil and jalapeno. Toss with dressing and crumble feta over top.
Can be stored in airtight container for 2 days in refrigerator.

Moroccan Couscous

I've been making this couscous dish for a long time, though this is the first time with whole-wheat couscous. It's actually hard to stop eating it once you start.

This time I used fresh peas from the farmer's market, but frozen peas get the job done too.

Moroccan Couscous
from The Schwarzbein Principle Cookbook by Diana Schwarzbein

1 Tbsp. olive oil
½ diced small onion
½ diced red bell pepper
1 minced garlic clove
1 c. couscous (whole-wheat couscous works too)
1 tsp. curry powder
1 c. chicken stock
1 Tbsp. butter
½ c. fresh green peas or frozen and thawed
1 to 2 tsp. fresh lemon or lime juice
freshly ground black pepper, to taste
dash cayenne pepper

In a medium saucepan, heat oil over medium-high heat. When oil is hot, add onion, bell pepper, and garlic. Sauté until softened, about 5 minutes. Add couscous and curry powder and sauté 1 minute. Remove from heat. In a separate medium saucepan, bring stock, butter, peas, lemon or lime juice, black pepper, and cayenne pepper to a boil. Pour hot liquid over couscous, stir once, cover and let sit undisturbed 10 to 15 minutes, until all liquid is absorbed. Fluff with a fork before serving. Taste, and adjust seasonings.

Fusilli with Chard and Sausage

Lest you think all chard dishes have to be vegetarian, here's one with tasty sausage. Actually meat goes quite well with chard or other greens. Substitute chard for spinach in this meatball soup.

This pasta dish was really good. I thought maybe there was too much onion while preparing it, but I ended up loving the onion cooked in the sausage grease. You could even reduce the amount of sausage, if desired, as it could be used more for flavor. But there's really not that much, so, just go for it.

Fusilli with Greens and Sausage
adapted from The Art of Simple Food by Alice Waters

1 large bunch of chard or kale
1/2 pound Italian sausage, casings removed
2 Tbsp. olive oil
1 large onion, thinly sliced
salt
freshly ground black pepper
pinch of dried chile flakes
3/4 pound fusilli or penne rigate
olive oil
1/2 c. grated pecorino or Parmesan cheese

Trim and wash greens (for kale, remove stems; for chard remove stalks and keep separate from leaves to cook a little longer). Chop coarse and cook until tender (throw the chard stalks in 2 minutes before the leaves) in salted boiling water - this will take just a few minutes. Drain well, saving the cooking water to cook the pasta in.

Cut the sausage into small slices or form into small balls. Heat 2 Tbsp. olive oil in a heavy-bottomed pan. Add the sausage and cook over medium heat until browned and cooked through, breaking the sausage into smaller pieces with a wooden spoon while cooking, if desired. Remove the sausage and set aside. Add the sliced onion to the pan. Stir the onions somewhat frequently, cooking until softened and slightly carmelized. Add salt, pepper, and chile flakes to taste. Add the cooked greens and sausage, cooking for a few minutes. Taste, and adjust seasonings.

Meanwhile, cook fusilli in salted boiling water according to package directions. Drain and return to the pan. Toss the pasta with a little salt and olive oil. Serve the pasta with the greens/sausage mixture on top. Garnish with grated cheese.

Pasta with Ruby Chard and Cranberries

My mother sent me the link to this recipe (thanks!). I loved the strong garlic with sweet cranberries and earthy chard. Yum.

A little secret: I never, ever cook up a pound of pasta at a time. Most pasta recipes call for a pound of pasta, which is entirely way too much for two people. I always use a half pound (or less) and still have enough for leftovers. If I have too many leftovers, I get really tired of the dish and then don't want to make it anymore.

Pasta with Ruby Chard and Cranberries
adapted from Moosewood Restaurant Cooking For Health by Joanne

1/2 cup dried cranberries
1 lb chunky-shaped whole grain pasta, like penne
3 bunches ruby or red swiss chard (1.5-2 lb)
2 tbsp extra virgin olive oil
4 garlic cloves, minced
1 tsp salt
red pepper flakes
1/4 cup chopped toasted walnuts
1/4 cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. When it comes to a rapid boil, ladle a few tbsp of it into a bowl. Add the dried cranberries and set aside to soak. Cook the pasta until al dente and drain.

2. While the water heats, rinse the chard and remove the bottom 1/2 inch of the stems. Discard. Cut the remaining stems crosswise into 1/2 inch slices and set aside. Chop the leaves. Set aside.

3. While the pasta cooks, warm the oil in a large soup pot on high heat. Add the chard stems and saute for a minute. Add the garlic and the chard leaves and cook, uncovered, stirring often, until the chard is limp but the leaves are still bright green, about 5 minutes. Stir in the salt. Add a sprinkling of black pepper and red pepper flakes to taste.

4. Drain the soaked cranberries. Divide the pasta into serving bowls and top with the garlicky chard, plump hot cranberries, and toasted walnuts. Sprinkle with parmesan cheese.

Pasta Salad with Mozzarella, Sun-Dried Tomatoes & Olives

In a desperate attempt to make dinner while running low on ingredients, I found I had all needed for this pasta salad. I have soft spot for intensely flavored items like capers, cured olives, and marinated sun-dried tomatoes.

I'm not too wordy lately...I apologize if you wanted some entertainment.

Pasta Salad with Mozzarella, Sun-Dried Tomatoes & Olives
adapted from Bon Appétit by The Parsley Thief

6 tablespoons olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
2 tablespoons red wine vinegar
1 tablespoons capers, drained
1 clove garlic, chopped
1 pound Campenelle pasta
1 large red-ripe tomato, diced
8 ounces fresh mozzarella cheese, cut into chunks
1 cup thinly sliced fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup oil-cured black olives, pitted & halved

Add the olive oil, sun-dried tomatoes, red wine vinegar, capers, & garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain & transfer to a large mixing bowl. Add the dressing & toss to coat. Cool to room temperature, tossing occasionally.

Add the tomatoes, mozzarella, basil, Parmesan, & olives. Toss to combine. Taste & season with salt & pepper, if needed.

Pasta alla Gricia

A year ago I posted a pasta recipe and mentioned my quest to replicate the best pasta dish I've ever had. I've tried several recipes, and while none have quite lived up to the pasta in my memory, this one is definitely worth repeating.

The pasta dish I'm seeking after is one I had in Rome that was made with rigatoni, cheese, olive oil, black pepper, and tiny, tasty morsels that were most likely guanciale. Guanciale is a pork product with a very high fat content (like bacon). I was able to find guanciale in the amazing international grocery store in town. I bought a half pound piece and divided into four sections and froze them to use as needed.

This recipe has the added ingredient of onions, so it's not The Dish, but it tastes great. Also, rigatoni has recently become a favorite pasta. Don't overcook it - keep it al dente for a slight chew.

Pasta alla Gricia
from the New York Times

Salt
1 pound bucatini or rigatoni
1 tablespoon extra virgin olive oil
1 small onion, sliced thin
6 ounces guanciale, in 1-inch slivers 1/4-inch thick
Freshly ground black pepper
1/3 cup grated aged pecorino cheese, more for serving

1. Bring a large pot of salted water to a boil and add bucatini or rigatoni.

2. Meanwhile, place a 12-inch skillet over medium heat, add olive oil, onion and guanciale. Cook until onion is translucent and barely starting to brown. Remove from heat.

3. When pasta is al dente, drain it, reserving 1 cup pasta water. Transfer pasta to skillet, place over medium-low heat and toss with guanciale and onion. Season with salt and generously with pepper; fold in about half the pasta water and the cheese. Toss, adding more pasta water as needed to help cheese coat pasta. Check seasoning and serve, with more cheese on the side.

Asian Noodle Salad

My friend brought an amazing Asian noodle salad to book club the other day and I need to ask her for the recipe. Meanwhile, I was inspired to try my own. I made up my own recipe based on a combination of several I found.

This actually reminded me a lot of this salad. I love crunchy, raw vegetables with starch (noodles or rice), like sushi and summer rolls. Especially cucumbers add a super fresh, healthy feel.

Asian Noodle Salad

1 chicken breast, sauteed and cubed
1/2 cucumber, seeded if necessary, sliced thin
1 carrot, cut into matchsticks
1 cup cabbage, sliced thin
1 handful cilantro. chopped
3 green onions, sliced
1/2 cup lightly salted peanuts (unsalted works too)
3.5 oz. soba noodles, cooked according to package
1 Tbsp. soy sauce
1 1/2 tsp. sugar
1/2 tsp. sesame oil
1 garlic clove, minced

Mix soy sauce, sugar, sesame oil and garlic to create dressing. Assemble the other ingredients in a large bowl and toss with dressing.

Pasta con Cacio e Pepe

Here's a simple Italian pasta dish with just a few ingredients: cacio = cheese, pepe = pepper. I highly recommend using real Parmesan and romano cheese and freshly ground pepper. If you don't, it's probably not worth making. Also, I used spaghetti instead of linguine, just because that's what was in my cupboard.

Linguine con Cacio e Pepe
adapted from Molto Gusto by Mario Batali

kosher salt
2 Tbsp. coarsely ground black pepper
3 Tbsp. extra virgin olive oil
3 Tbsp. unsalted butter
1/2 pound dried linguine
3 Tbsp. Freshly grated Parmigiano-Reggiano, plus extra for serving
3 Tbsp. grated pecorino romano

Bring 4 quarts water to a boil in a large pot and add 2 tablespoons kosher salt.

Meanwhile, set another large pot over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds. Add the oil and butter and stir occasionally until the butter has melted. Remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.

Add a scant 1/4 cup of the reserved pasta water to the oil and butter mixture, then add the pasta and stir and toss over medium heat until the pasta is well coated. Stir in the cheese (add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano on the side.

Mostaccioli

Mostaccioli is a cheesy baked pasta dish, similar to lasagne, but not quite as labor intensive. My mom made it often when I was growing up.  And every time she would her eyes would get wide and she'd rub her hands together in delight as she said "I'm making mostaccioli tonight!"

For some reason, I really like using cheddar cheese in this dish instead of mozzarella. Isn't the orange pretty?

Mostaccioli pasta are very similar to penne; the only difference is that they may not be ridged.  But if you look close, you'll see that my pasta have ridges, even though they were marked as mostaccioli.  So use whatever!

Mostaccioli
from my mother

½ c. chopped green pepper
½ c. chopped onion
1 lb. ground Italian sausage
16 oz. tomato sauce
½ lb. grated sharp cheddar or mozzarella
½ c. Parmesan cheese
1 bay leaf
1 tsp. salt
½ tsp. coarse pepper
2 14-oz. cans diced or whole tomatoes
16 oz. Mostaccioli noodles

Sauté the pepper, onions, and sausage. Chop and add tomatoes, tomato sauce, bay leaf, salt and pepper. Simmer for 15 minutes. Remove bay leaf. Cook noodles according to package. Place 1/3 meat sauce in bottom of greased 2-qt. pan. Cover with half of noodles, 1/3 remaining meat sauce, and half of cheese. Layer with the rest of noodles, sauce, and cheese; cover the top with all the Parmesan cheese. Bake at 350˚ for 30 minutes uncovered.

Pasta e Fagioli

I found this recipe for Pasta e Fagioli (pasta and beans) and bookmarked it, wondering where to find borlotti beans (also known as cranberry beans). Then a week or two later, I found them at the farmer's market! The pods and the beans themselves are white or green with red speckles.

I loved this soup. It's another classic example of fresh, Italian cooking where simple preparation becomes fabulous.

If you can't find borlotti beans, substitute canellini beans.

UPDATE 11/18/10: I found dried cranberry beans at the grocery store!  They are Bob's Red Mill brand.  I'm excited to make this again using the dried beans.

Pasta e Fagioli
from Rachel Eats
serves 4

4 tablespoons of olive oil
1 medium red onion very finely diced
2 cloves of garlic, minced
1 small chili very finely chopped
1 medium carrot very finely diced
1 stick celery with leaves very finely diced
a sprig of fresh rosemary or 1 tsp. dried rosemary
1 cup of peeled, deseeded and chopped tomatoes (fresh or canned)
16 oz. shelled fresh or canned borlotti (cranberry beans) or 5 oz. dried beans
4 c. water
a parmesan rind
salt and freshly ground black pepper
8 oz. dried pasta (small shells work well)

If using dried beans, see note below. For fresh or canned beans, start the recipe here:

In a large heavy based pan warm the oil and add the onion and garlic; gently saute until soft and transparent. Add the celery, carrot, chili and rosemary. Stir once or twice to coat with oil, and then allow to cook gently for 10 minutes, stirring occasionally.

Add the tomatoes, stir and leave to bubble away gently for another 10 minutes.

Add the beans, stir to coat them thoroughly and then add the water and parmesan rind. Cover the pan and bring to a gentle boil and then turn down the heat cook the soup at a lively simmer for about 30 – 40 minutes or until the beans are fully tender. Canned beans will only need about 20 minutes.

Remove the parmesan rind and the rosemary. Puree about half of the soup using an immersion blender. Season the soup with salt and freshly ground black pepper.

Check the soup for density, it should be liquid enough to cook the pasta in, so you may need to add a little more water. Bring the soup to a steady, moderate boil and add the pasta. Check the pasta package for boiling time. Stir occasionally while pasta is cooking. Stop cooking once the pasta is tender but firm to the bite.

Allow the soup to sit and settle for about 10 minutes before serving. Serve with a dribble of extra virgin olive oil and some freshly grated parmesan if you like.

If using dried beans: Soak them for 12 hours or overnight. Drain, cover with fresh water and cook for about 1 and a half hours or until they are nearly cooked (subtract 30 minutes from your usual cooking time), they will finish cooking in the soup. Drain and set aside.

Ravioli with Five Cheeses

This is the last of my string of Italian pasta dishes, for now, anyway.

I've attempted ravioli several times, but was never proud of the end result. I finally figured out what I was doing wrong...rolling the dough too thin. Leaving the dough thicker makes forming the ravioli much easier, as the dough doesn't tear and the ravioli doesn't break when boiling. Also, I used plenty of flour to dust the dough when rolling and forming the ravioli, which helped out too.

As you can see, I don't have a ravioli mold, so my ravioli are crude and irregular. They still taste fabulous, though. I formed the ravioli by rolling out a wide strip of pasta, adding scoops of filling to one side of the pasta strip, then folding over the pasta, pressing to seal, and cutting it into individual ravioli. Another idea would be to use a biscuit cutter to cut the ravioli.

Semolina flour is not required to make successful pasta. Feel free to substitute any other fresh pasta recipe in place of the Semolina Pasta recipe below. This cheese filling is very tasty, despite that I left out the gorgonzola cheese.

I highly recommend freezing any ravioli you won't eat that day. Spread uncooked ravioli on a baking sheet and stick in the freezer for a half hour or so. Then transfer to a ziplock bag and store in the freezer.

UPDATE 2/5/2011: I made these ravioli again, this time with the gorgonzola cheese. I actually preferred them without the gorgonzola, which is a blue cheese. However, if you love blue cheese, then go ahead and add the gorgonzola.

Semolina Pasta
from Bob's Red Mill

2 cups semolina flour
1 large egg
1/2 cup to 1 cup water (as needed)
1 tb olive oil
1/2 tsp. salt

On a flat work surface form a mound of the semolina, salt, add egg, 1/2 cup water and oil in center top. Mix to make a stiff dough. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough). This is a very stiff dough due to the grainy texture of the semolina. If you find this dough too difficult for you to work with, wet your hands and continue kneading to the right consistency. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.

Ravioli with Five Cheeses
from The Italian Dish

makes 50-60 ravioli

helpful equipment: a pastry bag or gallon sized zip lock, a ravioli mold, a rolling pin, a spritz bottle of water, a fluted pastry wheel

1 batch Semolina Pasta dough
2 ounces or 2 c. Parmesan
1 c. or 1 ounce Pecorino Romano
1 c. or 3 ounces mozzarella cheese, grated
3/4 c. or 2 ounces gorgonzola
1 c. or 8 ounces ricotta
1 egg
salt and pepper

Make the pasta dough. While the dough is resting, make the filling:

Place the Parmesan and Pecorino Romano in a food processor and process until fine. Add the other cheeses, the egg and a pinch of salt and pepper and process until smooth. Fill a pastry bag, fitted with a large tip, with the mixture and refrigerate. (If you don't have a pastry bag, just use a gallon size zip-lock and snip off a little of one corner). You can also simply fill the ravioli with a spoon, without using a pastry bag.

Make the ravioli (see this link for a photo tutorial):

Cut the pasta dough into three pieces. Keep the dough you are not using wrapped. Make sure your pasta rollers are on the #1 setting, the widest. Flatten your piece of dough and run it through the rollers. Flour it, fold it into thirds, and run it through again. Do this three or four times. Set the rollers to #2 and run the dough through that setting. Do not fold dough. Keep running it through the rollers until you get to setting #4 or #5. Avoid rolling the dough too thin. If you like thinner dough, use #5. Keep in mind as you are making the pasta sheets, that you want them as wide as possible so that they cover your ravioli mold. (If you are not using a mold, don't worry about that.) Take the sheets of pasta and lay them on a floured countertop. Cover the pasta sheets with a towel or plastic wrap, so they don't dry out while you are forming the ravioli.

Repeat with remaining dough until you have made all your pasta sheets. If you have a ravioli mold, flour it well. Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take your pastry bag and squeeze out about a tablespoon of filling into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a fluted pastry wheel to cut apart. Lay the ravioli on a floured baking pan and continue making ravioli until you've used all the pasta sheets.

You can store the ravioli on baking sheets in the refrigerator until you are ready to use them. Cover with plastic wrap. You can also freeze them on baking sheets and then stick them in zip locks. To cook after being frozen, do not defrost first.

To cook: Bring a large pot of well salted water to a boil. Add the ravioli in batches of about a dozen at a time. Bring the water back to a gentle simmer and cook for about 3-4 minutes. (If ravioli is frozen, cook about a minute more). Remove with a slotted spoon or handled strainer to a serving dish. Continue cooking the remainder of ravioli. Serve with any sauce you like.

Gnocchi alla Romana

Crispy, pan-fried pasta dough with a hint of nutmeg? I knew this would be good the instant I spotted the recipe online. The dough was very easy to work with - I patted it flat with a wet wooden spoon and then cut it out with a biscuit cutter.

I served the gnocchi with tomato sauce and Parmesan cheese. Delizioso!

Gnocchi alla Romana
from Al Dente Gourmet

2 cups full fat milk
1 cup fine semolina flour
1 egg
1 bay leaf
salt, to taste
1 tsp. fresh ground nutmeg
unsalted butter, for greasing and frying

In a saucepan add the milk, salt and the bay leaf. Bring to a boil. Remove the bay leaf and then slowly sprinkle the semolina over the milk, whisking energetically to prevent any lumps. Immediately lower the heat and cook –uncovered—for about 5-6 minutes or until the mixture is thick and starts to pull away from the sides of the pan. Remove from the heat and add the egg, nutmeg and a little more salt if necessary.

Grease a baking sheet with unsalted butter and add the semolina mixture into it. Spread the mixture using a wet spatula till about 1/2-3/4 inches thick. Pat the sheet in the fridge and leave it for 1 hour. When ready, cut mixture into circles using 4 cm/ 1 in cookie cutter. Reshape scraps with your hands and cut out more semolina circles. Melt 2-3 tablespoons butter in a skillet. Place several gnocchi until golden and crisp from each side. Serve immediately.

Baked Variation: Grease a baking tray/dish topped with grated parmesan cheese and bake in a 400 oven until golden brown.