Susie

Focaccia di Recco is a cheese stuffed flat bread that originated in the Ligurian region of Italy. If you have never eaten it, you are in for a treat! Soft, buttery cheese is sandwiched between two layers of oven scorched, blistered flat bread. The preparation is very simple and because it does not require yeast, it comes together quickly. The dough consists of only four ingredients you probably already have on hand– flour, water, salt and olive oil. Roll the dough out until it is very thin, add the cheese and then cover it with another layer of thinly rolled dough. Then, tear holes in the top, drizzle it with olive oil, sprinkle with salt and put it in the oven. Within minutes, the cheese will be bubbling and oozing out the holes, the olive oil will spit and sizzle, creating a crisp, blistered crust… I should warn you, if you eat it once, you’ll crave it for a lifetime!

In terms of history, Focaccia di Recco was first documented in the 12th century, as a food Ligurian crusaders brought to the Holy Land. As legend has it, this cheese filled flat bread originated in the vicinity of Recco and Camogli, both seafaring towns. Recco was vulnearble to pirate attacks and was plundered by the Saracen pirates twice, once in 1557 and again in 1646. It stands to reason, then, that when the pirates aproached, people took to the hills for safety. Using the available resources in the mountains, and the animals they raised, the cuisine in these coastal cities developed an earthy quality, evident in this focaccia, Recco’s modern day pride and joy!

Focaccia di Recco has earned IGP status, which means only batches made within a particular geographic region can officially be called ‘Focaccia di Recco.’ That said, we can all make it at home, and while it will not carry it’s IGP status, it is absolutely, addictively delicious!

Traditionally, Focaccia di Recco was made with prescinseua, a specialty cheese made in the Ligurian region of Genova, also known as quagliata or cagliata. It has a consistency halfway between yogurt and ricotta cheese and is made from highly acidic milk which makes it slightly tangy. Unfortunately, prescinseua in is higly perishable and not readily available outside of Liguria, so we have to find a substitute!

Focaccia di Recco made in Italy today uses Stracchino, which is another highly perishable and hard to find cheese. If you can find it, by all means, use it, but if you can’t, I offer a few substitutes. First, I have had good luck using a 50-50 mixture of ricotta cheese and plain Greek yogurt in place of prescinseua. It has a similar texture and tang and it works well. You could also use Robiola, or Teleggio, both soft, buttery cheeses that taste delicous.

Tips:

• Use a strong flour, like manitoba or bread flour because they have a higher amount of protein and gluten which makes the dough easier to stretch without tearing

• Use warm water (If you use cold water, the dough will be hard to stretch because the gluten in the flour tightens up)

• This recipe yields enough to fill a 14″ diameter round or a half sized sheet pan (13″x18″)

Alright, let’s get started! To begin, preheat the oven to 500°F. Form the flour into a mound on a large work surface and make a well in the middle. Then, add the warm water, salt and olive oil and mix until all of the ingredients are incorporated. Make adjustments, adding more flour or water, as necessary, until the dough comes together. Knead for 5-7 minutes until the dough is soft and elastic and no longer sticks to the side of the bowl. (Alternatively, you could use a stand mixer fitted with a dough hook attachment.) Split the dough in half, shape into discs and cover with plastic wrap or a clean kitchen towel and allow them to rest for about 30 minutes.

Once the dough has rested, unwrap one of the discs and using your fingers, press it into a round. Then, using a rolling pin, flatten the dough into a larger circle until it is very thin. The thickess of the edges should be the same thickness as the center.

Drizzle the bottom of the pan with olive oil to prevent the focaccia from sticking. Then, transfer the dough to the pan, draping the excess dough over the sides.

Smooth the dough across the bottom of the pan to remove any air bubbles. Then, break the cheese into small balls and spread evenly across the dough.

Next, roll out the top sheet of dough, using the same method you used previously. Drape the dough on top, covering the cheese, allowing the excess to drape over the sides. Press the edges to seal the dough. Tear holes in the top layer so the cheese will ooze out as it cooks. Then, using the palms of your hands, press the dough and cheese into the bottom of the pan.

Run a rolling pin around the edge of the pan to trim the excess dough. Drizzle the top with more olive oil and sprinkle with sea salt. Then, bake at 500°F for about 15 minutes, or until the cheese is bubbling and the top turns golden. Remove the focaccia from the oven, transfer to a cutting board. Slice and enjoy!

In Italian, biscotti means ‘twice baked,’ and while a variety of cookies can be referred to as biscotti, in my family, when someone says biscotti, this is what comes to mind. It is a recipe that has been in my family for generations, yielding a crispy, crunchy cookie, perfect for dipping in coffee or wine!

For those of you who enjoy culinary history, biscotti gained their popularity in ancient Rome. The twice baked process created a cookie with a hard, dry texture which made them easy for the infantrymen to transport during battle and they also had a very long shelf life. Pliny the Elder has been quoted as saying, “they would be edible for centuries.” Biscotti were not well documented after the fall of the Roman empire. Italy had separated into individually governed regions and each created their own distinct culinary traditions focused on ingredients that were readily available. Biscotti become popular, once again, in Tuscany, during Rennaissance times where they were served alongside Vin Santo, a sweet dessert wine, and they haven’t fallen from favor since!

To begin, add the softened butter and sugar to the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar until well combined.

Then add the eggs, one at a time, incorporating the first egg fully before adding the second.

While the eggs are incorporating, crush the anise seeds. I use a small mortar and pestle, but you could just as easily put the anise seeds in a sealed plastic bag and crush them with a rolling pin or meat mallet. This step is not essential to the recipe, but it does help to intensify the flavor.

Then, add the anise extract and anise seeds.

In a large mixing bowl, sift the flour and baking powder together. Then, add the dry ingredients to the wet ingredients in batches, and mix until well combined. Do not over work the dough.

Divide the dough in half and shape into logs, about 12 inches long.

Since the dough is sticky, I have a little trick that works pretty well. Lay two large pieces of parchment paper (about 18″) out on a work surface. Then, divide the dough in half while it is still in the mixing bowl. Transfer the dough to the parchment sheets roughly creating the shape of a log, about 12 inches in length. Then, use the parchment paper to coax it into shape. Once it is shaped, I roll it up in the parchment paper, tuck the ends. Then, repeat the process, with the second half.

Then, cover the dough in plastic wrap and allow to chill for at least 30 minutes.

Prior to baking, preheat the oven to 350°F and line baking sheets with parchment paper or a silicone slip mat and set aside.

Unwrap the logs and place them on the baking sheet about 3 inches apart. They will spread as they bake.

Brush the loaves with an egg wash and bake for 30-35 minutes, or until the logs have browned.

Then, remove them from the oven and allow them to cool for about 10-15 minutes.

Next, saw them on a diagonal with serated knife, about ½ inch to ¾ inch wide. Return the cookies to the baking sheet, cut side down and put them back in the oven.

Turn the oven off and allow them to continue cooking. I usually leave the oven door cracked open to relesase some of the heat so they do not brown. The longer they sit in the oven, the harder they will ll be.

Orecchiette with Sausage and Broccoli Rabe is a quick and easy weeknight meal that your family and friends will love! I used Italian sausage that is slightly sweet, with notes of garlic and fennel, a classic combination that pairs perfectly with the broccoli rabe. Tie it all together with a puddle of creamy pecorino sauce, pour yourself a glass of red wine and you’ll feel like you just stepped into an Osteria tucked away in a rustic Italian village…

This recipe is inspired by a classic dish that orginated in Puglia, called orecchiette con le cime di rapa. The authentic recipe comes from what is known as the, “cucina povera,” which translates to “the poor kitchen,” and includes broccoli rabe, olive oil, anchovies, garlic, red pepper flakes and breadcrumbs as a crunchy topping. While the original is perfection, for this recipe, I added sausage, white wine, and pecorino cheese to add dimension and heavy cream to create a silky smooth sauce.

Although broccoli rabe looks a lot like broccoli, it is actually more closely related to a turnip, which I found surprising. It has a flavor similar to bitter greens and is packed with vitamins, minerals calcium, fiber– you name it, it’s got it. So, maybe all of that goodness will cancel out the sausage? I’m not sure about that, but the flavor combination is so delicious, I’m going to go with it. Alright, let’s get started!

To begin, set a large pot of salted water to boil over high heat and cook the pasta per package instructions until al dente.

Next, heat olive oil in a large saute pan over medium heat. Add the sausage, breaking it into small chunks with a potato masher or the back of a wooden spoon. Brown for 5-7 minutes, stirring occasionally. Add the black pepper, garlic, red pepper flakes, and anchovy paste.

Mix well, then, add the white wine, scraping up any brown bits that may have stuck to the bottom of the pan.

Reduce the heat to low and add the broccoli rabe. Allow it to cook down, adding a ladelful of startchy pasta water if the pan gets dry. Continue to cook over medium low heat until the broccoli rabe is soft and wilted.

Then, add the grated Pecorino Romano to a blender with 1/2 cup of the starchy pasta water and 1/2 cup of heavy cream. Blend until it is a smooth and homogenous mixture.

When the pasta has reached al dente, transfer it to the saute pan. I use a large spider to pull the pasta from the pot. If you strain it in a colander, be sure to reserve about 1 cup of pasta water before you drain it.

Pour the cheese mixture over the top of the pasta and continue to cook over low heat, stirring vigorously. Mix until the sauce and the pasta essentially marry one another. You will know it is done when the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.

Feel free to add as much pasta water as you like to achieve your desired consistency. Serve immediately. Buon Appetito!

These spinach and caramelized onion ravioli are so delicious, your family and friends will love them! The onions are sweet and flavorful and pair perfectly with the earthiness of the spinach. Simply saute the vegetables, mix with the ricotta and Parmigiano Reggiano. Then, get started on the dough. If you don’t have a basic pasta recipe, this is a great all around egg dough. It is easy to work with and extremely versatile. I use it for everything from ravioli to fettucine to tortellini, I just adjust the thickness to the shape when rolling it out. For ravioli, you want the sheets to be on the thinner side since you will be layering the dough. If the dough is too thick, the ravioli will end up dense and chewy. For this recipe, I used a Kitchen Aid attachment and rolled the sheets to setting #4, which is about 1/8″ thick.

There are several options for shaping ravioli. For this recipe, I decided to use a pasta mold, but of course, you can use any method you prefer. There are so many options these days, from ravioli trays, cutters and stamps to a good old fashioned ravioli pin. Use whatever works for you. If you are in the market to purchase a ravioli mold, I highly recommend this one, made by Trupasta. It is so beautiful, well crafted, and easy to use and the customer service was excellent. I attached the link below, if you are interested.

Click here for the Trupasta ravioli mold

I chose to dress them in a simply brown butter sauce for a few reasons, first, you can never go wrong with brown butter, second, a simple sauce allows the beauty of the embossed ravioli to shine through, and third, after I spend this much time in the kitchen, I am ready to eat! For an added punch, I drizzle the ravioli with balsamic vinegar just before serving, to brighten the dish up.

Alright, let’s begin!

To begin, make the dough. Add the flour to the bowl of a stand mixer. Make a well in the middle of it, then add the eggs, olive oil and water. Using the dough hook attachment, knead the dough for about 8 minutes or until it is smooth and homogenous. Then, remove the dough from the mixer, roll it into a ball, cover it with plastic wrap and allow to rest for at least one hour.

Next, get started on the filling. In a large saute pan, heat 3-4 Tbsp of olive oil over medium heat, then add the garlic and onions. Season with salt and pepper, and saute for about 6-8 minutes or until they have softened and browned slighlty. Then, add the spinach, mix well and allow to cook until the spinach has wilted, about another 5 mintues. Taste and adjust the seasoning to your liking.

Turn off the heat and allow the mixture to cool. To speed up the cooling, I usually spread the vegetables out on a plate and put them in the refrigerator to cool. Once the mixture is cool enough to handle, transfer it to a cheesecloth or clean kitchen towel and squeeze out the excess water. Then, add the mixture to the bowl of a food processor.

Add the ricotta, Parmigiano Reggiano and salt. Blitz until well combined. Transfer the mixture to a pastry bag and put it in the refrigerator to cool for at least an hour. Often times, I will make the filling the day before I assemble the ravioli.

Now, for the assembly. If you are using a mold, begin by dusting it with flour and shaking out the excess.

Add a pinch of semolina flour to a sheet pan or baking tray and set aside.

Once the pasta dough has rested, you can begin assembling. Roll the sheets out about 1/8″ thick. If you are using a Kitchen Aid attachment, this is setting #4.

Next, lay a pasta sheet out onto a smooth work surface and cut the sheet to the size of the ravioli mold. Lay the dough on top of the mold, pressing into the indent to make room for the filling. Pipe the filling into the center, cover the filling with another square of pasta dough and press into the mold to create a firm seal. Then, use a rolling pin to press the ravioli into the mold. Flip the mold upside down, carefully remove the ravioli from the mold and trim the edges.

Lay the ravioli on the sheet pan or baking tray while you continue to roll the rest.

When you are ready to cook the ravioli, bring a large pot of salted water to a rolling boil.

In a large saute pan, melt 1/2 cup of butter over medium low heat. Cook until the butter has browned.

Then, carefully add the ravioli to the boilng water and allow them to cook for about 2-3 minutes, or until they rise to the top.

While the ravioli are cooking, remove one ladleful of pasta water and add it to the butter, whisking vigorously to create an emulsion. The butter will turn foamy and milky.

When the ravioli are done remove them from the water with a strainer and add them to the melted butter, shaking the pan until all of the ravioli are coated in butter.

Then, plate the ravioli, top with a drizzle of balsamic vinegar, and you are ready to serve. Enjoy!

These pancetta, spinach and swiss egg bites (or mini frittata) are creamy and cheesey and the dried herbs add a flavorful punch. Make a batch and store them in the refrigerator and you have a healthy snack on hand or a quick and easy breakfast. They can be served warm or at room temperature and whle I’ve used a standard size muffin tin for this recipe, you could easily use a mini muffin tin to get smaller, bite size portions which would make a great appetizer.

The recipe does not include salt. Feel free to add a pinch if you like, but I find that the saltiness from the pancetta and cheese is enough.

Alright, let’s begin!

Preheat the oven to 350°F and grease the muffin tin with olive oil. 

Next, heat a saute pan over medium heat. Add a small amount of olive oil and then add the pancetta and diced onion. Cook until the pancetta is brown, and the onion is soft, about 5-7 minutes. Drain any excess fat and transfer the mixture to a bowl.

Meanwhile, whisk the eggs, and half and half together in a large mixing bowl. Add the black pepper, dried herbs, chopped spinach, cheese, and mix until well combined.

Then, divide the pancetta and onion mixture evenly in the muffin tin, pour the egg mixture over the top, filling each about three quarters full. They will rise as they cook. 

Tranfer to the oven and bake for 20-25 minutes, until the egg is set and the tops have browned slightly.

I hope you enjoy these as much as I do. Leave a comment below to let me know what you think. Buon Appetito!

Stracciatella alla Romana is a very simple soup, made with only a few ingredients that you probably already have on hand. It comes together so quick and easy, I find myself whipping it up often this time of year, especially on chilly days or when someone in my house is feeling under the weather.

Whip up a few eggs, drizzle them into a pot of boiling chicken broth as you whisk and watch as the soup takes shape in seconds. Add the cheese, a few cracks of ground pepper, nutmeg and a sprinkling of chopped parsley and you’re done. It’s a light meal, but packed with protein and it keeps me going all afternoon. Sometimes I add a handful of spinach to wilt in the broth, or if I want it to be a little more substantial, I will check the fridge for leftover pastina or any small pasta, or rice to toss in.

Stracciatella originated centuries ago in Rome. It’s name is derived from the Italian verb stracciare which means ‘to shred,’ referring to the shape of the whispy, beaten eggs as they cook in the broth. Interestingly enough, stracciatella can refer to a Roman soup, a gelato flavor (named after the shards of dark chocolate in the gelato), or a rich, creamy cheese made in Puglia.

Heat the chicken stock until it comes to a gentle boil. 

In a separate bowl, lightly beat the eggs. Then, whisk in the Parmigiano, and nutmeg, until combined. 

Whisk the simmering broth, while at the same time, slowly pour in the egg mixture. The eggs will cook almost immediately.

The seasoning will depend largely on the broth you are using, so and add salt and pepper, to taste.

Ladle the soup into bowls and top with freshly ground pepper, chopped parsley or a drizzle of olive oil.

Tagliatelle Bolognese is a hearty and comforting meat sauce that simmers over low heat for hours until it is soft and tender. The base of the sauce is a typical soffrito, sauteed onions, carrots and celery, then add the ground meats and tomato paste, deglaze with red wine, add a little chicken or beef stock and let it simmer over low heat until you are ready to serve. Add a cup of half and half at the end to round out all of the flavors. The result is a super velvety, rich, creamy meat sauce. Toss with the tagliatelle (or any pasta, really), top with freshly grated Parmigiano Reggiano and a sprinkling of chopped parsley and you have a complete meal.

There are so many reasons to love this recipe. For one, it doesn’t require much in the way of sides, except maybe a loaf of french bread, or a tossed salad. It can be as time consuming as you like. If you are looking for a slow Sunday in the kitchen, make your own tagliatelle from scratch while the sauce is simmering. If you’re looking for quick and easy, use a dry pasta. The preparation itself requires very little hands on time. Once you have all the ingredients in the pot, reduce the heat to a simmer and let time do the rest. Either way, your meat eating friends and family will love it!

And, to give credit where credit is due, the earliest recipe for Bolognese, was documented by Alberto Alvisi, in Imola, near Bologna, who worked as a cook for the local Cardinal Baranaba Chiaramonti, who later became Pope Pio VII. Alvisi’s recipe uses nine ingredients, lard, butter, onion, veal or pork loin, broth, flour, salt, pepper and cinnamon (which I was surprised to learn). The recipe has evolved over time, and it is assumed that returning British and American soldiers who served in the invasion of Sicily, Calabria and Apulia during World War II are responsible for its widespread popularity.

Alright, let’s get started!

 

To begin, add the olive oil to the bottom of a dutch oven or a large pot. When the oil is hot, add the onion, celery and carrots. Saute uncovered over medium heat for 5-7 minutes, stirring occassionally. Saute until the vegetables are soft and the onions are transluscent. 

Then, add the ground beef and ground pork, breaking with a fork, or potato masher. I recommend using 80%-85% lean ground beef. Reduce the heat to medium and saute the meat until it takes on a golden, nutty color, about 5-7 minutes. If brown bits are sticking to the bottom of the pan, that’s okay. It will add to the flavor. 

Add the tomato paste and mix well. Cook for about a minute, until the tomato paste is slightly sticky and turns brick red.  

Then, add the red wine to deglaze the pan and it allow it to reduce by half. Scrape up any brown bits that may have stuck to the bottom of the pan and incorporate them into the sauce. 

Next, add the stock, salt, pepper and oregano. I suggest starting with 1 teaspoon of salt and then adding more, to taste.

Stir the sauce, cover and then allow it to simmer on low for an hour and a half, or longer. I find the longer it simmers, the better it tastes. It allows the meat to break down, melting into the sauce and the result is a smoother, more tender sauce. That said, check on it occassionally. If it looks like it is getting too dry, add a little more stock.The sauce should not be sticking to the bottom of the pot.

When you are ready to eat, set a large pot of salted water to boil over high heat. Once the water is boiling, add the pasta and cook per package instructions until it reaches al dente.

While the pasta cooks, finish the sauce. Add the half and half and mix until it is incorporated. 

Taste and adjust the seasoning, as necessary. 

Then, gently toss the pasta with the sauce. If the sauce is too thick add a ladleful of pasta water to thin it to your desired consistency. Sprinkle chopped parsley over the top and some freshly grated Parmigiano Reggiano and enjoy! 

Bucatini all’Amatriciana is a traditional pasta dish that originated in the town of Amatrice, in the Lazio region of Italy. It became popular in the 19th and 20th centuries in Rome and has since become a Roman classic. It is made with guanciale (pork cheek), red chili flakes, a splash of white wine, tomato sauce, and pecorino romano. It comes together so quick, it makes for an easy and delicious weeknight meal.

Like many Italian recipes, the ingredients list is short, which makes it even more important to get your hands on the highest quality ingredients in order to yield the best results. Let’s begin by talking about the ingredients.

Guanciale: Guanciale is a cured meat made from pork cheek. Until recently, I have had trouble finding this in the US. If you can’t get your hands on guanciale, feel free to use pancetta as a substitute. While it has a slightly different flavor and texture, it is cured in much the same way and works well in this recipe.

Pecorino Romano: Pecorino Romano is a sharp, hard, salty, sheeps milk cheese, with a granular texture and a fascinating history, that I can’t help but share. Since it was easy to store and had a long shelf life, it was a vital food source for the Roman legionarii, and it’s production techiniques have been referenced by several Roman authors of the time, including Varro, Pliny the Elder, and Columella, who was a prominent writer on agriculture in the Roman Empire. The Roman legionarii were provided a ration of cheese, along with bread and farro, for sustenance. Pecorino Romano is still produced using the same traditional method. The wheels get salted numerous times by hand and are then aged for more than five months, until they develop a dry and granular texture and a strong taste.

Tomatoes: You can use whole tomatoes and crush them by hand, which is a more traditional method, or if you prefer a silky smooth sauce, substitute a high quality passata, or uncooked tomato puree that has been strained of seeds and skin.

Chili: Use a fresh or dried whole red chili or red pepper flakes. Either of these will do, just add a little at a time to control the heat to your liking.

Pasta Water: Hold on to that pasta water! It truly is the key to obtaining a creamy, silky sauce. You will use a ladle ful or more to balance out your sauce once the pasta is cooked.

One more tip before we get started. It is common in Italian kitchens to utilize a technique referred to as ‘mantecare,’ which can be loosely translated as, ‘whisk.’ It is essentially a process that creates a creamy sauce, or texture without the use of a fat, such as olive oil, butter or lard. This can be achieved by simply adding your al dente pasta to a sauce pan with the sauce, and a little bit of the starchy pasta water. Then, mix the pasta and sauce vigorously over medium high heat. I like to use long kitchen tongs or a long pasta fork. Mix until the sauce and the pasta essentially marry one another. You will know it is done when the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.

Alright, let’s get started!

To begin, set a large pot of salted water to boil over high heat. When it is boiling, add the pasta and cook per package instructions until it is al dente. 

Next, heat olive oil in a large saute pan over medium high heat. Add the guanciale and brown for 5 minutes. Stir in the red pepper flakes and then deglaze the pan with white wine. Add the tomato sauce or crushed tomatoes and allow the sauce to simmer over low heat while the pasta is cooking. 

When the pasta has reached al dente, transfer it to the saute pan with the sauce, along with 1/4 cup of the pasta water. 

Cook over high heat, stirring vigorously over medium high heat. I like to use long kitchen tongs or a long pasta fork. Mix until the sauce and the pasta essentially marry one another. You will know it is done when the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.

Once the pasta is done, turn off the heat and stir in the Pecorino Romano and serve immediately.

Cacio e Pepe, which translates to ‘cheese and pepper,’ is a traditional Roman dish made with Pecorino Romano, a sharp and salty sheeps milk cheese, and laced with spicy black pepper. It is a creamy pasta, yet prepared without the use of oil, cream or butter, if you can believe it. The preparation is the key. If you do not handle the ingredients properly, you could end up with a stringy, chewy, clumpy, dry mess of a dish, but not to worry, I will walk you through the recipe. It is not difficult to learn and once you understand the technique, your life will be forever changed!

Cacio e Pepe is made with four simple ingredients- fine quality black peppercorns, fresh and finely grated Pecorino Romano, a good dry pasta, and starchy pasta water. Since this dish only uses a handful of ingredients, I think it makes sense to talk about them in detail before we get started.

Choose a high quality dry pasta. As much as I love fresh pasta, a high quality dry spaghetti works best for this dish. You want to look for a spaghetti that has been extruded through a bronze die. Extruding through a bronze die is a slower process than, for example, extruding through plastic or silicon dies, and the result is a pasta with a rougher texture which allows the sauce to cling better. My go to dry pasta is DeCecco, but there are many others to choose from.

Use freshly grated Pecorino Romano. The most important thing to know about the cheese is not to use pre ground, pre packaged Pecorino. At first glance, using pre packaged grated Pecorino seems like the perfect short cut, but unfortunately, pre grated cheeses include preservatives that keep the cheese from clumping. While it may accomplish this task well, the additives also keep the cheese from melting into a smooth, homogenous sauce. Another quick note on the cheese, a fine grate is necessary for the the cheese to melt seamlessly into a creamy sauce.

Use freshly ground pepper. When it comes to pepper, choose whole peppercorns and crush or grind them yourself. Pre-ground pepper will not yield the flavor you are looking for. I use whole Telecherry black peppercorns. If you cannot find Telecherry, any whole black peppercorn would work as a substitute. You can use either a pepper mill, or a mortar and pestle. I prefer using the latter because I can see the peppercorns as they break and I can create the texture and consistency that I want– some larger, some finer. And, to extract the best flavor, it helps to toast the peppercorns prior to grinding. This helps to wake up the flavors, making them intensely fragrant.

Pasta Water. Until now, I have not considered pasta water to be an ingredient, but the longer I cook, the more I realize that it is, and an important one at that. Since the Pecorino is salty by nature, this is the rare instance where I would recommend going a little lighter on the salt in the pasta water. And, while it may seem obvious, I think it is worth mentioning, that the less water you add to the pot, the more concentrated the starch will be, which will ultimately help to thicken the sauce and help it cling to the pasta. For this reason, when filling your pasta pot, I would recommend using less water, as opposed to more. And, one final word on the water, don’t get rid of the pasta water until after you serve the pasta! Pasta water has come to my rescue countless times over the years! If the pasta sits a little too long before serving it can stiffen up. This is where the pasta water can work wonders! Drizzle a small amount over the top of the dish and jiggle the pasta around to loosen it up before everyone sits down. Unless they see you do it, no one will be the wiser!

While the traditional recipe only uses the ingredients above, I would be remiss not to mention that I tested this recipe with the addition of olive oil, as well. I had seen it done in other places, and since I am such a huge olive oil fan, I had to try it. The result? Amazing. So, here is an alternative for you to try.

Variation on the original: Add 1/2 cup – 1 cup pasta water, 1 – 1 1/2 tsp toasted ground black pepper, 2 cups cheese to an immersion blender. Start the blender and then add 1/4 c-1/2 c olive oil.

The olive oil adds a fruity note to the sauce and the added benefit is that the sauce doesn’t seize up. You can transfer it to a saute pan and keep it warm over low heat on the stove and then add the pasta to it. To my fellow olive oil lovers, this is silky, smooth, perfection!

You would think this amount of prep and instruction would lead to a time consuming and complicated recipe, but lucky for us, that is not the case. This pasta can be made, start to finish, in half an hour. Okay, I think I’ve said enough! Let’s get started!

To begin, set a pasta pot to boil over high heat and salt the water.

Next, finely grate the Pecorino Romano into a small heat safe bowl or saute pan and set aside.

When the pasta water comes to a boil, add the spaghetti and cook pasta per package instructions to al dente.

While the pasta cooks, make the cheese paste. Put the pepper and finely grated cheese into a heat safe bowl or saute pan, add a small amount of pasta water (3-4 Tbspns) and mix until you have a creamy paste.

Note: The heat from the pasta water is all the heat you will need to melt the cheese. Do not heat the mixture on the stove. In order to achieve the right consistency, the mixture needs a gentle heat source.

When the pasta reaches al dente, remove the pasta from the pot with a tongs or a pasta spoon, and add it to the mixing bowl or saute pan. It’s okay if the pasta retains some of the water because it will help to create the sauce.

Then, mix vigorously until you have a smooth and creamy sauce. If the sauce is too dry, add pasta water a little at a time, until you reach your desired consistency.

Creamy Mustard Tagliatelle with Spinach and Chicken makes a quick and easy weeknight dinner. The mustard gives the sauce a subtle tang that complements the dried thyme and with the addition of chicken and spinach, it’s a complete meal. I recommend pairing this with an egg pasta like tagliatelle because it adds a richness to the dish that pairs well with the cream sauce, but you could use any pasta you have on hand.

To begin, bring a large pot of salted water to a boil.

Then, get started on the sauce. Add olive oil to a large saute pan or dutch oven and bring to medium heat.

Season the cubed chicken and add it to the pan. Saute until the chicken is slightly browned and then remove it and set aside. (it may not be cooked through, but that’s okay because it will continue to cook in the sauce later).

If the saute pan is dry after removing the chicken, add a couple of more drizzles of olive oil. Then, add the chopped onion (or shallots) and saute until soft, about 3-4 minutes.

Deglaze the pan with white wine, scraping up the brown bits that stuck to the bottom of the pan. Allow the onions to simmer in the wine for about 5 minutes, until the alcohol burns off.

Then, add the stoneground mustard and stir. It will look a little lumpy, but it will dissolve as it continues to cook.

Next, add the chicken stock and heavy cream.

Add the thyme, salt, and pepper. Bring the sauce to a boil, and then reduce to a simmer. Taste to adjust seasoning.

Return the chicken and its juices to the pan and cook over medium high heat for about 5 minutes or until the chicken is cooked through. Reduce the heat to low. Add the spinach, stir and allow the sauce to simmer while you cook the pasta.

Cook the pasta to al dente, per the package instructions.

Transfer the pasta to the sauce and finish cooking in the sauce.

At this point, you can tailor the sauce to your desired consistency. To thin the sauce, add a small amount of pasta water at a time and stir. Alternately, you could thicken the sauce by transferring 1/2 cup of the sauce into a heat safe bowl and adding 1 Tbspn of cornstarch. Whisk until the lumps have dissolved and add it back to the sauce. Stir and the sauce will thicken within minutes.

Top with chopped fresh spinach for garnish and serve. Buon Appetito!