Lemon, Garlic and Pine Nut Spaghetti

Ingredients:
spaghetti
1/4 cup grated parmesan
2 teaspoons extra virgin olive oil
1 clove garlic
1/2 lemon
2 T pine nuts
6 basil leaves, chiffonaded  

Preparing the spaghetti: 
Prepare spaghetti according to package instructions. While spaghetti is cooking, toast pine nuts in a skillet until lightly golden and remove from pan to a plate to cool. Heat olive oil in a saute pan and add garlic. Cook over low heat until the garlic softens - Do not let the garlic brown. Remove from heat and set aside in a serving bowl. Add basil leaves, parmesan cheese, pine nuts and squeeze lemon into the bowl. Add cooked spaghetti and toss. 

Serves 2

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Southern Italian Spaghetti and Meatballs

Ingredients for the Neapolitan sauce: 1/4 cup olive oil 1 rack baby back ribs, separated (about 2 pounds) 1 large Spanish onion, diced 1 T kosher salt 6 cloves garlic, sliced 1 bottle dry white wine 2 28-ounce cans San Marzano tomatoes, chopped 3 T fresh oregano leaves 1 T crushed red pepper flakes, optional 1 fresh bay leaf 1 2-inch by 3-inch parmesan rind * * * * * Ingredients for the meatballs and sauce: 1/3 cup olive oil 1 clove garlic, minced 1 shallot, minced 1 1/2 cups diced day-old wheat bread (like from a pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20 or 75/25) 3/4 cup whole milk ricotta 1/2 cup fresh basil leaves, chopped 1/2 cup chopped fresh flatleaf parsley 1/4 cup grated parmesan 1 teaspoon kosher salt 1 egg Neapolitan Sauce * * * * * Ingredients for the pasta: kosher salt 1 pound spaghetti 15 fresh basil leaves, torn 1 to 2 T butter 1/4 cup grated parmesan Preparing the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours. Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts. * * * * * For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes. Soak the bread in the milk in a medium bowl. In a separate bowl, combine the beef with the ricotta, basil, parsley, parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture. Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side. Place Neapolitan sauce in a large saucepan and add the meatballs. Bring to a simmer and simmer about 30 minutes. * * * * * Preparing the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions. Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from the Neapolitan sauce and serve with the remaining sauce on the side. Serves 6 to 8

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Baked Penne Rigate with Pork and Pancetta

Ingredients:
6 T extra virgin olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and finely chopped
9 ounces pancetta, cubed
18 ounces ground pork
2 T freshly chopped rosemary
1 14-ounce can cherry tomatoes
salt and pepper to taste
2 3/4 cups (11 ounces) penne rigate
4 large eggs
1/2 cup freshly grated parmesan cheese

Preparing the baked penne:
In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.

Add the pancetta with the ground pork and rosemary and cook, stirring continuously, until colored all over, about 5 minutes.

Pour in the tomatoes, season with salt and pepper, and cook over medium heat for an additional 15 minutes, stirring occasionally. Let cool to room temperature.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and let cool.

Preheat the oven to 350 degrees F.

Break the eggs into the pan of cooled pasta and sauce, then add the grated parmesan. Mix together.

Brush the remaining oil over the side and base of an 8 1/2-inch round non-stick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.

Cook in the center of the preheated oven for 20 minutes until crispy and set.
Once cooked, let rest for 5 minutes. Serve hot or cold.

Serves 6

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Butternut Squash Tortellini With Butter Sauce

Ingredients for the tortellini:
1 butternut squash, approximately 2 pounds, cubed, about 3 cups
2 T extra virgin olive oil, plus 2 T
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped, about 1/2 cup
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed, about 1/3 cup
1/4 teaspoon ground nutmeg
1 package small wonton wrappers or fresh pasta dough

* * * * * *

Ingredients for brown butter sauce:
3/4 cup butter (1 1/2 sticks)
2 T torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated parmesan cheese

Preparing the tortellini:
Preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.

In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.

To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)

To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.

Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.

Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter. Top with the brown butter sauce, sprinkle with parmesan cheese.

Serves 4 to 6

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Baked Fettucine With Asiago And Thyme

Ingredients:
1 pound fettuccine pasta
2 cups grated asiago cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated parmesan
1 1/2 T fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparing the fettucine:
Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche, parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes before serving.

Serves 4

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Zucchini Ribbon Pasta

Ingredients:
3/4 pound whole wheat fettuccini
2 medium green zucchini (about 1 pound)
2 medium yellow zucchini (about 1 pound)
3 T olive oil
4 cloves garlic, chopped
1 cup low sodium chicken broth
1/4 cup grated (1-ounce) parmesan (lightly packed), plus 2 T
1/3 cup finely minced parsley leaves, plus more for garnish
1 cup thinly sliced basil leaves, plus more for garnish
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
salt

Preparing zucchini ribbon pasta:
In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Serves 4

Per Serving:
Calories 490; Total Fat 16 g; (Sat Fat 3.5 g, Mono Fat 8 g, Poly Fat 2 g) ; Protein 22 g; Carb 74 g; Fiber 14 g; Cholesterol 5 mg; Sodium 240 mg
Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Folate, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium
Good source of: Pantothenic Acid, Zinc

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Pasta With Spinach And Chard, Chick Peas And Ricotta Salata

Ingredients:
1 pound orecchiette or other short pasta
1/2 cup extra virgin olive oil
2 garlic cloves, crushed
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
kosher salt and freshly ground black pepper

Preparing the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.

Season with salt and pepper, sprinkle with the remaining cheese and serve.

Serves 4 to 6

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Pasta Carbonara

Ingredients:
1 gallon salted water
2 T extra virgin olive oil
4 ounces pancetta or slab bacon, diced
1 teaspoon diced garlic
2 T white wine
1/2 cup cream
1 teaspoon freshly ground black pepper
1 pound fresh linguini
1 cup grated Pecorino Romano
2 eggs, separated

Preparing the pasta carbonara:
Put the water in a large pasta pot, add kosher salt, and bring it to a boil over medium heat.

Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add half the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese.

Serves 4 to 6

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Baked Gorgonzola Gnocchi

Ingredients:
1 pound russet potatoes
1 large egg
1 large egg yolk
6 ounces parmesan, finely grated, divided
1 cup all purpose flour plus more
1 teaspoon kosher salt plus more
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
1 sprig rosemary
1 1/4-inch thick slice fresh ginger
2 T (1/4 stick) unsalted butter, room temperature, divided
3 T fine dried breadcrumbs
4 ounces Gorgonzola dolce or other mild blue cheese

Preparing the gnocchi:
Place potatoes in a large pot. Add water to cover by 1 inch; bring to a boil, reduce heat to medium, and simmer until tender, 25 to 30 minutes. Drain; set aside and let cool slightly.

Peel potatoes. Pass through ricer or a food mill or sieve, into a large bowl. Whisk egg and egg yolk in a small bowl to blend. Add egg mixture, 1/3 cup parmesan, 1 cup flour, 1 teaspoon salt, and nutmeg to potatoes. Using your hands, gently mix to form a soft but not sticky dough. Transfer dough to a floured surface. Gather into a ball, then divide into 4 pieces.

Line a rimmed baking sheet with parchment paper; dust with flour. Working with 1 piece at a time (keep other pieces covered with a damp kitchen towel), roll dough into a 24-inch long rope. Cut crosswise into 1 inch pieces. Working with 1 piece at a time, press lightly on gnocchi with the back of the tines of a fork and gently roll gnocchi to create ridges on one side. Place on prepared baking sheet and lightly dust with flour.

DO AHEAD: Can be made 4 hours ahead. Cover and chill. Cover and chill remaining grated cheese.

Bring cream, rosemary, and ginger to a boil in a small saucepan. Remove from heat; cover and let steep for 30 minutes. Set aside.

Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Working in batches of about 12 at a time, cook gnocchi until they float to the surface, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a baking dish coated with 1 tablespoon butter.

Mix 3 tablespoons parmesan, remaining 1 tablespoon butter, and breadcrumbs in a small bowl. Strain reserved cream mixture into dish all over gnocchi. Break off small pieces of Gorgonzola; scatter over. Sprinkle the remaining parmesan over, then the breadcrumb mixture.

Bake until the filling is bubbling and the topping is browned, 25 to 30 minutes.

Serves 4 to 6

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Lasagna

Ingredients:
2 T extra virgin olive oil
1 cup chopped onions
2 garlic cloves
1 1/2 pounds Italian sausages, out Of casings
1 28-ounce can crushed San Marzano tomatoes
1 6-ounce can tomato paste
1 16-ounce jar of tomato sauce
1/4 cup chopped Italian parsley
1/2 cup chopped basil
1/4 cup chopped fresh oregano or 1 teaspoon dried
2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper

1/2 box lasagna noodles
1 pound whole milk ricotta
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling on the top
1 extra large egg, lightly beaten
1 pound whole milk mozzarella cheese, plus extra for the top

Preparing the lasagna:
Preheat the oven to 400 degrees F and position the oven rack in the middle.

Heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent, about 5 minutes. Add the garlic and stir for one more minute.

Add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink.

Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.

Soak lasagna noodles in a pan of boiled water for 20 minutes.

Combine the ricotta, 1 cup of parmesan, the beaten egg, chopped parsley, sea salt, and freshly ground black pepper. Set aside.

Ladle one third of the meat sauce into a 9-inch by 12-inch by 2-inch casserole baking pan. Spread the sauce over the bottom of the dish. Add approximately half the pasta in one layer - Cover the sauce with the pasta. Spread half the sliced mozzarella, half the cheese mixture, and 1/3 of the sauce. Add another layer of pasta, mozzarella, ricotta, and the remaining sauce.

Sprinkle with mozzarella and the remaining 1/2 cup of parmesan.

Bake uncovered for 35 minutes, or until the sauce is bubbling.

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3-Cheese Macaroni and Cheese

Ingredients:
1 T, plus more for pasta water
1 pound large elbow macaroni
6 T butter
6 T all purpose flour
3 cups milk
1 cup heavy cream
1 T freshly ground black pepper
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
2 cups panko bread crumbs or crushed Goldfish crackers
2 T chopped fresh parsley, for garnish

Preparing the mac and cheese:
Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain and set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13-inch by 9-inch baking dish and top with bread crumbs. Cover the pan with plastic wrap and then cover that with tin foil. Place in oven and bake for 10 to 15 minutes, then remove the foil and plastic wrap and bake for another 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

Variations: Add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.

Serves 4 to 6

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Cheese Polenta With Sausage and Peppers

Ingredients for the polenta:
1 gallon chicken stock
1 gallon heavy cream
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon gray salt
2 cups polenta
2 cups semolina
2 cups freshly grated fontina cheese
2 cups freshly grated parmesan

* * * * * *

Ingredients for the sausages and peppers:
2 pints cherry tomatoes
6 yellow peppers
6 yellow onions
4 serrano chile peppers or jalepeno peppers
10 garlic cloves
1/4 cup balsamic vinegar
1 cup extra virgin olive oil
gray salt and freshly ground black pepper
1/2 cup freshly chopped basil leaves

Preparing the polenta:
In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.

To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.

Polenta can be made ahead and reheated: Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.
Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay down parchment or butcher paper over a tabletop. Pour the warm polenta out onto the table in front of guests. Pass bowls of sauces and mix-ins. Each guest mixes in their toppings and eats right off the table.

Serves 8

* * * * * *

Preparing grilled sausages with peppers and onions:
Preheat oven to 325 degrees F.

Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame. Let sausages sit in water until water has cooled to room temperature. Remove sausages from water and reserve until ready to grill.

Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let cool slightly and stir in chopped basil.

Grill the poached sausages over a medium-high heat until nicely caramelized.

Serves 8

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Tomato Pesto Sauce

Ladle this over pasta and serve at room temperature. It can also be spread on bruschetta, grilled fish or chicken. Top a thick slice of toast with proscuitto, a poached egg and a little of this sauce. When tomatoes are plentiful, use with peel on. To intensify the flavor, add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.

Ingredients:
4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra virgin olive oil
1 T and 1 teaspoon balsamic vinegar
Ssea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

Preparing the sauce:
Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

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Fusilli with Tomatoes, Basil and Mozzarella

Ingredients:
1 pound fusilli pasta
3 T olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Preparing the fusilli alla caprese:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist.

Serves 4 to 6

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Baked Broccoli and Cauliflower Cannelloni

Ingredients:
sea salt
1 pound broccoli, washed, florets and stalks chopped
1 pound romanesco or white cauliflower, washed, florets and stalks chopped
Olive oil
7 cloves garlic, peeled and finely sliced
1 small bunch fresh thyme, leaves picked
1 (1-ounce) can best-quality anchovies in oil, drained and chopped, oil reserved
2 to 3 small dried chiles, crumbled
freshly ground black pepper
2 cups tomato sauce
red wine vinegar
2 cups creme fraiche
7 ounces parmesan, finely grated
16 cannelloni tubes
1 small bunch fresh basil, leaves picked
7 ounces mozzarella cheese
extra virgin olive oil
4 large handsful arugula leaves, washed and dried
1 lemon

Preparing the baked broccoli and cauliflower canneloni:
Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.

Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly (overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe).

Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side and pour in the tomato sauce with a pinch of salt and a drizzle of red wine vinegar.

Mix the creme fraiche with half of the parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.

Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes, or use a teaspoon to push the mixture into the cannelloni or use a piping bag. Fill the tubes and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining parmesan and tear over the mozzarella. Drizzle with extra virgin olive oil and bake for 30 to 40 minutes, or until golden and bubbling on top.

Serve with a salad of arugula leaves with a squeeze of lemon juice and extra virgin olive oil.

Serves 4 to 6

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Butternut Squash Gnocchi

Ingredients for gnocchi:
6 T olive oil
1 large butternut squash, halved and seeded
salt and pepper
2 eggs, beaten
about 2 cups all purpose flour, plus more for the work surface
1/2 cup veal or beef stock
2 T butter
1/2 cup finely chopped fresh chives
1/2 cup grated parmigiano-reggiano

Preparing the gnocchi:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and flour them to prevent the gnocchi from sticking.

Drizzle 2 tablespoons olive oil over each squash half and season with salt and pepper. Place on a baking sheet, cut-sides down, and bake for 1 hour. Let cool.

Scoop the flesh of the squash into the bowl of a food processor. Add the eggs, flour, 1 teaspoon salt and some pepper. Process just until the dough is soft (depending on the size of the squash, you might need more flour). Do not overmix.

Transfer the dough to a floured surface. Roll portions of dough into long ropes that are about 3/4-inch in diameter. Cut ropes crosswise into pieces that are about 3/4-inch long. Transfer the prepared baking sheet.

Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi with a slotted spoon or wire skimmer to a bowl of icy cold water to stop the cooking process. Drain.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the gnocchi until golden. Add the veal stock and butter, and season with salt and pepper. Continue to cook until the gnocchi are golden brown, about 5 minutes. Stir in the chives and cheese.

Serves 2 as an entree, 4 as a side dish

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Carbonara, One Way

Ingredients for the carbonara:
1 bunch asparagus, ends trimmed, rubber band left on
1 pound linguini
1 cup basil aioli
1 cup shaved pecorino
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 T butter
4 to 6 large eggs
salt and freshly ground black pepper

* * * * * * *

Ingredients for the aioli:
1 clove garlic, minced
2 large egg yolks
2 teaspoons mustard
1 teaspoon lemon juice
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup vegetable oil
1/2 cup extra virgin olive oil

Preparing the basil aioli:
Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil aioli can be kept, covered, in the refrigerator for up to 3 days.

Makes 1 cup

* * * * * * *

Preparing the carbonara:
Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the basil aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.

Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.

Serves 4 to 6

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Pasta with Mushrooms and Leeks

Ingredients for sauce:
2 T extra virgin olive oil
1 pound porcini mushrooms (or chanterelles or portobellos) thinly sliced
1/2 onion, chopped
2 leeks, washed and cut into 1/2-inch rounds
3 cloves garlic, thinly sliced
1 T thyme leaves
salt and pepper
1 cup basic tomato sauce
parmigiano-reggiano, for grating

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Ingredients for pasta dough:
3 1/2 to 4 cups flour
4 eggs
1/2 teaspoon extra virgin olive oil

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Ingredients for tomato sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 T chopped fresh thyme leaves, or 1 T dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

Preparing the pasta:
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

Roll the past out to the thinnest setting on a pasta rolling machine and cut the resultant sheet into ribbons 1/4-inch thick. Place on a sheet tray dusted with semolina and cover with a clean, damp dish towel until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat the olive oil over high heat until smoking. Add the mushrooms and saute over high heat until browned, about 2 to 3 minutes per batch. The mushrooms should not release their juices. Remove the mushrooms and add the onion, leeks, garlic, thyme leaves and salt and pepper to taste. Cook for 5 more minutes, then add the tomato sauce. Bring to a boil, then reduce to a simmer and add the mushrooms. Cook 10 more minutes and set aside.

Cook the pasta in the boiling water for 1 minute. Drain, reserving the pasta water, and add the pasta to the sauce. Toss over high heat 1 minute to coat, adding a splash of pasta water if necessary to keep the sauce from getting too tight. Top with grated parmigiano-reggiano.

Serves 6
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Preparing the sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Makes 4 cups

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Pappardelle With Leeks And Porcini

Ingredients for the pasta:
5 big leeks, outer leaves trimmed back, washed
extra virgin olive oil
3 good knobs butter, divided
3 cloves garlic, peeled and finely sliced
a few sprigs fresh thyme, leaves picked
a small wine glass of white wine
sea salt and freshly ground black pepper
1 pint good quality vegetable or chicken stock
12 slices prosciutto
2 (8-ounce) packages fresh lasagna sheets
all purpose flour, for dusting
2 handsful freshly grated parmesan, plus extra for serving

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Ingredients for the pangrattato:
1 small handful dried porcini mushrooms
1/2 ciabatta bread, preferably stale, cut into chunks
sea salt and freshly ground black pepper
extra virgin olive oil
2 cloves garlic, crushed
1 sprig fresh rosemary

Preparing the pappardelle:
Halve the leeks lengthways and cut at an angle into 1/2-inch slices. Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated. Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of prosciutto, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat.

Place the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp. Keep shaking the pan - don't let the bread crumbs catch on the bottom. Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool.

Bring a big pan of salted water to the boil. Lay the lasagna sheets on a clean working surface and sprinkle with a little flour. Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente.

Remove the prosciutto from the saucepan, slice up and stir back into the leeks. Season to taste with salt and pepper, then stir in the parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks. Add a little of the cooking water if necessary, to make a silky, smooth sauce. Serve immediately, sprinkled with some pangrattato, extra parmesan and any leftover thyme tips.

Serves 4 to 6

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Short Ribs With Pasta

Ingredients:
3 T extra virgin olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
salt
freshly ground black pepper
1/4 cup all purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 T tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate

Preparing the short ribs:
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings.

Serves 4 to 6

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