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Posts Tagged ‘NY Times recipes’

Pasta alla Genovese – The Macaroni Marathon

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , , , , , , , on February 24, 2015| Leave a Comment »

Pasta alla Genovese

Pasta alla Genovese

The temperature at 8:00 am this morning was 8 degrees in Manhattan and baby that’s cold outside when you’re walking to work!  I’ve been posting a lot of vegetarian pasta recipes lately but today calls for a heartier dish.  It would make a delicious  meal this evening BUT only if you’re home from work early or are lucky enough to be home all day.  If that’s the case, this is more of weekend dish because of the amount of time required.  This recipe is decidedly different from some other versions I’ve come across.  Perhaps I’ll post another incarnation tomorrow.

INGREDIENTS:

4 1/4 lb. red onions

1/3 cup EV olive oil

2 carrots, peeled and roughly chopped

1 celery rib, trimmed and roughly chopped

1/4 lb bacon or pancetta

2 1/4 lb beef chuck, cut into 2 inch cubes

Salt and freshly ground pepper

1/4 cup dry white wine, plus more if desired

1 lb pasta like ziti, rigatoni or tortiglioni

Freshly grated Parmesan cheese

DIRECTIONS:

Bring large pot of water to a boil.  Place the onions in the boiling water, and cook, covered, 15 minutes.  Drain the onions, and let cool a bit, then slice very thinly.

Heat half the oil in a large heavy pot (braising pan) over medium heat; stir in the carrots, celery and bacon, and cook 4 minutes.  Add the beef, then cover with the onions.  Pour the remaining oil over the onions, then sprinkle with 1 1/2 tsp salt and 3/4 tsp pepper.  cover, bring to a simmer and cook gently until the beef is tender, about 2 hours;  the onions will release a good deal of liquid.

Uncover the pot and bring to a boil.  Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes.  Stir in the white wine and taste, adding more wine if desired.  Reduce the heat to low, and continue to cook stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.

Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce.  Stir in Parmesan to taste, then serve.

Recipe by Mark Bittman NY Times

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Pasta with Burst Cherry Tomatoes

Posted in Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , on July 22, 2014| Leave a Comment »

Looks Good Enough To Eat

Looks Good Enough To Eat

It’s Tasty Tidbits Tuesday and I’ve got a great summer pasta dish for you!  I’m planning on making it the next time we are at the cottage.  If you are a regular reader you probably know that I am enamored with the fresh produce from the Garden State AND I happen to be growing some mint in my backyard!  A while ago I posted a pasta dish that had mint in it and I have to tell you it was with some trepidation that I made that dish.  I’m Italian and have been eating Italian food for a very, very long time and I had never come across any pasta dish with mint in it.   Sorry it took me so long because I’ve made that dish at least twice more since posting it.  That recipe can be found in a previous blog; https://pbenjay.wordpress.com/2014/04/30/wednesday-is-prince-spaghetti-day/

So now along comes another pasta recipe with mint as one of the main ingredients and I think it’s going to great.  I normally don’t feature recipes that I haven’t made, however, this one comes from the New York Times and I know it wouldn’t have been printed if it hadn’t been tested.

Sea salt and ground pepper

1 # fusilli pasta

1 TBS olive oil plus drizzling

6 oz. pancetta, diced

6 garlic cloves, smashed and peeled

pinch of red pepper flakes

1 quart of cherry tomatoes halved

3 TBS butter

Fresh ricotta

3 cups of whole mint leaves, torn

4 scallions thinly sliced

Bring a pot of heavily salted water to a boil.  Cook pasta to 1 minute shy of al dente.  Drain pasta, reserving 1/2 to 1 cup of pasta water. 

Meanwhile heat a large skillet or braising pan over med-high heat for 15 seconds, then add oil and heat till it thins out, coats the pan when swirled.  Add pancetta, cook till fat renders – 2 minutes.  Add garlic and red pepper flakes and a large pinch of salt and some pepper. Cook 2 minutes till fragrant.   Add tomatoes cook til they burst, have golden edges  and begin to shrivel – about 5 – 8  minutes.

Add the pasta to the skillet and toss with the tomato-pancetta mixture; if the mixture looks dry, add a little pasta water a few tablespoons at a time.  Cook over high heat while pasta finishes cooking.  Add butter and toss until it melts and coats everything.

Divide pasta into warmed bowls, garnish with dollops of ricotta and top with a generous mound of mint and scallions.  Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.

NOTES: You can use grape, pear or other diminutive tomatoes and mixing red, yellow and orange tomatoes will make your dish pretty.  Do not add the ricotta to the sauce, you want to keep it distinct so you can revel in the contrast of cool and creamy against hot, spicy and salty.  If you can find red scallions, use them.

 

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