Mangia This

Susie

Porcini Mushroom Risotto

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Porcini mushrooms are prized in the Fall. Found at the base of trees in the chestnut or pine forests, they are coveted among foragers. They add a deep earthy, nutty flavor to any dish, but this creamy risotto puts them in the spotlight, with little distraction. Simply top with freshly grated Parmiggiano Reggiano and a pinch of chopped thyme to add a bright note and you have the perfect meal. Porcini mushroom risotto would make an excellent first course or a vegetarian entree that would not disappoint!

To intensify the flavor of the mushrooms, I add a tablespoon of Porcini dust. To make the porcini mushroom dust, add half an ounce of the dried porcini to a food processor and blitz, until it turns to dust and then sift it through a fine mesh strainer. This can be stored for months in an air tight container.

Note: Risotto should be served al dente. Avoid over cooking the rice and serve immediately. As it sits, it continues to absorb liquid and will lose its bite.

To begin, reconstitute the dried Porcini mushrooms by soaking them in 5 cups of warm water for half an hour. Strain the soaking liquid through a fine mesh strainer to remove any sediment that settled at the bottom. Reserve the soaking liquid. This will be used as your stock.

Rinse the mushrooms to get rid of any residual grit.

Chop the Porcini mushrooms and set aside.

Add the mushroom stock to a pot, season with salt and warm over low heat. 

In a dutch oven or large saute pan, heat the olive oil and add the shallots and crushed garlic. Cook over medium low heat, stirring often, until the onions have softened. Add the rice and cook for a minute until toasted. 

Add white wine to deglaze the pan and simmer until the wine has reduced by half. Then, add the chopped, reconstituted Porcini mushrooms to the pan.

Add two ladlefuls of stock and stir. Cook over medium heat, stirring regularly, until most of the stock has been absorbed. Continue adding stock a couple of ladlefuls at a time until the rice is al dente, about 20 minutes. Stir in the Porcini dust (if using). Taste and adjust seasoning if necessary.

Porcini Mushroom Risotto

Porcini mushrooms are prized in the Fall. Found at the base of trees in the chestnut or pine forests, they are coveted among foragers. They add a deep earthy, nutty flavor to any dish, but this creamy risotto puts them in the spotlight, with little distraction. Simply top with freshly grated Parmiggiano Reggiano and a pinch of chopped thyme to add a bright note and you have the perfect meal. Porcini mushroom risotto would make an excellent first course or a vegetarian entree that would not disappoint!
To intensify the flavor of the mushrooms, I add a tablespoon of Porcini dust. To make the porcini mushroom dust, add half an ounce of the dried porcini to a food processor and blitz, until it turns to dust and then sift it through a fine mesh strainer. This can be stored for months in an air tight container.
Note: Risotto should be served al dente. Avoid over cooking the rice and serve immediately. As it sits, it continues to absorb liquid and will lose its bite.
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Servings: 4 people
Course: Risotto
Ingredients Method

Ingredients
  

  • 2 tbspn olive oil
  • 1 shallot or 1/2 large onion (about 1/2 cup chopped)
  • 1 clove garlic
  • 2 cups Arborio rice
  • 1 cup white wine
  • 2 ounces dried Porcini mushrooms reconstituted
  • 1 tbspn Porcini mushroom dust
  • 5 cups Porcini mushroom stock strained
  • 1 tspn salt
  • 1 tbspn butter
  • 1/2 cup freshly grated Parmiggiano-Reggiano plus more for serving
  • 2 tbspns freshly chopped thyme

Method
 

  1. Reconstitute the dried Porcini mushrooms by soaking them in 5 cups of warm water for half an hour.
  2. Strain the soaking liquid through a fine mesh strainer to remove any sediment that settled at the bottom. Reserve the soaking liquid. This will be used as your stock.
  3. Rinse the mushrooms to get rid of any residual grit.
  4. Chop the Porcini mushrooms and set aside.
  5. Add the mushroom stock to a pot, season with salt and warm over low heat.
  6. In a saucepan, heat the olive oil and add the shallots and crushed garlic. Cook over medium low heat, stirring often, until the onions have softened.
  7. Add the rice and cook for a minute until toasted.
  8. Add white wine to deglaze the pan.
  9. Simmer until the wine has reduced by half.
  10. Add the chopped, reconstituted Porcini mushrooms to the pan.
  11. Add two ladlefuls of stock and stir. Cook over medium heat, stirring regularly, until most of the stock has been absorbed.
  12. Continue adding stock a couple of ladlefuls at a time until the rice is al dente, about 20 minutes.
  13. Stir in the Porcini dust. Taste and adjust seasoning if necessary.
  14. Stir in the butter and Parmiggiano Reggiano.
  15. Top with freshly grated Parmiggiano Reggiano and fresh chopped thyme, and serve immediately.

Red Wine Poached Pears

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Red Wine Poached Pears

Nature does it best! I love the simplicity of this dessert. The smooth lines of the pear, make me think of long, meandering trails in the rain soaked woods, where time seems unimportant. This time of year tends to be hectic and this dessert is a subtle reminder that no matter how crazy and complicated life can be, we are inextricably tied to the land, bound to the ebb and flow of the days, mere witnesses to the coming and going, and all we really have to do is breathe. Top that with the fact that they have been swimming in booze for over twenty four hours. I've found perfect peace!
Note: I opted to thicken the red wine reduction with a slurry. If you also prefer a syrup that clings to the pears, whisk two teaspoons of cornstarch into a small amount of water until it dissolves. Then, add the mixture to the simmering red wine reduction and stir. Within minutes, you'll have a thick, sticky sauce, infused with the flavors of the season– cinnamon, cloves, and star anise! Serve the pears on their own or with a scoop of vanilla gelato or a dollap of mascarpone whipped cream. I can't think of a better way to round out a meal!
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Servings: 4 people
Course: Dessert
Ingredients Method

Ingredients
  

For the Pears
  • 400 ml red wine (1 1/2 cups)
  • 300 ml water (1 1/4 cups)
  • 200 grams sugar (1 cup)
  • 2 meyer lemons, juiced
  • 2 cinnamon sticks
  • 3 cloves
  • 2 star anise
  • 4 firm ripe pears, such as Bosc

Method
 

  1. Combine red wine, water, sugar, and the lemon juice in a small pot. Add the cinnamon, cloves and star anise, and bring to a boil.
  2. Peel the pears using long even strokes and leave the stem intact.
  3. Cut the bottom off so the pears can stand upright.
  4. Place the pears in the poaching liquid. Cover and simmer for 30 minutes, turning every five minutes to ensure the color is even, until pears are fork tender, yet still firm.
  5. Remove from heat and let pears cool in the poaching liquid until they come to room temperature. Continue to rotate the pears as they cool. Refrigerate overnight, turning a couple of times for even coloration.
  6. Remove pears from the pot and heat the poaching liquid over medium heat. Simmer uncovered until the liquid reduces by half. Be patient. This takes between 15-20 minutes. Watch it carefully and stir often. Between the sugar and the wine, it can burn easily. (Unfortunately, I speak from experience).
  7. Remove from heat and strain the syrup.
  8. Plate the pears, drizzle with syrup and you're ready to serve!

Pumpkin Spiced Ricotta Pancakes

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Pumpkin Spiced Ricotta Pancakes

I couldn't let Thanksgiving slip by without sharing my favorite Pumpkin Spiced Ricotta Pancakes. I put an Italian spin on an American favorite and this is what I came up with! They are moist, fluffy and packed with fall flavor! Top with a dollap of pumpkin spiced whipped cream and a few cracked, toasted pecans and your day is bound to start off on the right foot!
Course: Breakfast
Yield: 6 people

Materials

  • 1 1/2 cups flour
  • 2 tbspn sugar
  • 1 tspn salt
  • 2 Tbspn baking powder
  • 1 1/2 cup milk
  • 3 eggs separated
  • 1 tspn vanilla
  • 1/3 cup ricotta cheese drained
  • 1/2 cup pumpkin puree
  • 3 dashes pumpkin spice

Instructions

  • Note: This recipe requires three mixing bowls, one for the dry ingredients, one for the wet ingredients, and a third to beat the egg whites.
  • To begin, preheat the griddle. Then, whisk the flour, sugar, salt and baking powder together in a large mixing bowl.
  • Separate the eggs. Add the egg yolks into one mixing bowl and the egg whites into another.
  • Beat the egg whites until you have soft peaks. You can tell the egg whites are done when they hold their shape when the beaters are lifted.
  • Add the milk and vanilla to the wet ingredients.
  • Stir the pumpkin puree, ricotta and pumpkin spice into the bowl with the rest of the wet ingredients.
  • Add the wet ingredients to the dry ingredients and mix.
  • Fold in the egg whites. Be careful not to over mix, or the pancakes will lose their light, fluffy texture.
  • Butter the griddle.
  • Pour batter onto griddle and cook about two minutes, or until bubbles begin to form on the top and then flip.
  • Cook for another two minutes, or until golden brown and transfer to an oven safe dish.
  • Keep warm in the oven until ready to serve.
  • Stack pancakes, adding a pat of butter in between each layer. Serve with vanilla or pumpkin spiced whip cream, and a drizzle of maple syrup, and toasted pecans if you want a bit of a crunch.

Porcini Dust

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Porcini Dust

Porcini mushroom dust is pure magic! Foraged from the base of trees, bulging under deadfall, Porcini offer a deep woodsy flavor that adds dimension to a dish. Porcini are not easy to find and mushroom patches are coveted among foragers, no one quick to divulge their secret spot. My grandmother taught me the best time to forage was just after a good rain when the sun warmed the land and the air was thick with moisture. She foraged for hours, making her way through the forest, at a slow but steady pace, pushing around dried leaves and deadfall with her walking stick hoping she would beat the pigs to the prize.
When ground to dust, Porcini unleash an intensely fragrant musky aroma, so potent, it's intoxicating. In my family, they are the King of all mushrooms, the quintessential taste of the season. Sprinkle Porcini dust into an earthy risotto, mix it into your pasta dough, or fold it into an elegant cream sauce and you'll have everyone wondering how you worked your magic!
Porcini dust can be difficult to find unless you have a specialty store that carries it, so often times I grind my own. While you could absolutely grind the dried mushrooms in mortar and pestle, I usually forsake the romance, and blitz them in the food processor until they turn to dust. Simple as that!
Course: Sauces, Spreads, Condiments

Materials

  • 1 ounce dried European Porcini mushrooms

Instructions

  • Put the dried mushrooms in a food processor.
  • Grind for two minutes or until the dried mushrooms turn to powder. Let the dust settle before you open lid.
  • Transfer to a spice grinder to refine the texture.
  • Sift through a fine mesh strainer to remove any large particles.
  • Funnel into a spice jar or any air tight container. Can be stored for months in a cool, dry place.

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Walnut Sauce (Salsa di Noci)

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Walnut Sauce (Salsa di Noci)

It may not look like much, but don't let that fool you! One bite of this delicious Walnut Sauce (Salsa di Noci) and you'll be slathering it on everything from gnocci to roasted chicken! It's essentially a walnut paste, thinned with milk. I add a touch of Prescinseua to create a velvety texture, Parmiggiano Reggiano for a salty bite and garlic and fresh marjoram to round it out.
Salsa di Noci (Walnut sauce) originated in the Ligurian region of Italy. It is used to dress all types of gnocchi, pansotti (an herb filled stuffed pasta), tortellini, or truly, anything you like. Traditional recipes do not call for toasting the nuts, but I find it adds to the deep nutty flavor and enhances the sauce.
Note: The ricotta and Greek yogurt mixture is a substitute for a regional Italian cheese called Prescinsuea which is not exported because it is highly perishable. I substitute a mixture of ricotta cheese for texture and Greek yogurt for tang and I find it works well. If you live in the US and are lucky enough to find the real deal, use 1/2 cup instead of the substitute (and then message me and let me know where I can find it)!
A couple of tips:
If you are using this sauce to coat pasta or gnocchi, save about one cup of pasta water. Drain the pasta, put it back in the pot and add the walnut sauce. Use the reserved pasta water to loosen the sauce to desired consistency.
As long as you like marjoram, don't skimp. It gives the sauce a delicious herby punch. For an extra burst of flavor, sprinkle chopped marjoram over the top before serving.
This sauce can be stored in the refrigerator or freezer in an air tight container. If you choose to freeze the sauce, thaw to room temperature before using.
Course: Sauces, Spreads, Condiments

Materials

  • 2 cups shelled walnuts
  • 2 tbspns pine nuts
  • 1 slice white bread soaked in milk and squeezed dry
  • 1 clove garlic
  • 1/4 tspn salt
  • 3/4 cup Parmiggiano Reggiano
  • 3/4 cup Prescinsuea or 1/4 cup Greek yogurt, 1/4 cup ricotta)
  • 4 tbspns extra virgin olive oil
  • 1 heaping tbspn minced fresh marjoram
  • 1/2 cup milk

Instructions

  • Preheat oven to 320 degrees and toast the walnuts and pine nuts for about 10 minutes, or until they are warm and fragrant.
  • Place the bread in the milk and let it soak for a couple of minutes.
  • Squeeze out the excess milk and add the bread to the food processor, along with the walnuts, pine nuts, garlic, salt.
  • Blend until it forms a paste.
  • Add milk, Parmiggiano-Reggiano, the ricotta, Greek yogurt, marjoram and olive oil, and pulse until well combined.

Baci di Dama

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Baci di Dama

Calling all chocolate and hazelnut lovers! This is a foolproof Baci di Dama recipe. If you haven't tried them, you're missing out on one of life's best kept secrets. They rarely turn up at cookie exchanges, they haven't found their way to the processed food aisle (thank God) and are even a rare find at a pastry counter. Even if you have tripped upon them, they usually pale in comparison to the homemade version. While they may require a little more effort than a drop cookie, they are well worth it. These are a tradition in my family during the holiday season, and my personal favorite! The fragrance of the hazelnut alone brings me back to my childhood, watching my Nonna crack hazelnuts on her front porch.
The recipe couldn't be simpler, but don't cut any corners. These cookies are known to be fussy. Traditional recipes call for equal parts, flour, hazelnut meal, butter and sugar, and trust me, I tried to make it work, but to no avail. No matter how long I chilled the dough, I couldn't prevent the cookies from spreading. In this recipe, I cut back on the butter and sugar and added a tad bit more flour and it works like a charm!
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Servings: 35 cookies
Course: Dessert
Ingredients Method

Ingredients
  

  • 220 grams all purpose flour
  • 160 grams granulated sugar
  • 180 grams shelled hazelnuts
  • 150 grams salted butter cold, and cubed
  • 1 egg
  • 1/4 tsp salt
  • 100 grams semi sweet chocolate

Method
 

  1. Preheat the oven to 320°F and toast the hazelnuts until the skins begin to crack and they are warm and fragrant, about 10 minutes.
  2. Remove the pan from the oven and let them cool until you can handle them. Then, place the hazelnuts in the center of a clean kitchen towel. Fold the corners in and rub the hazelnuts against each other to remove the skins. It's okay if some of the skins remain intact, just remove most of them.
  3. Once cooled, add them to the bowl of a food processor, with the sugar and salt. Process the mixture until homogenous. Don't over process or you will end up with hazelnut paste.
  4. Add the flour and cold, cubed butter. Process until the mixture is just combined and the butter is evenly distributed.
  5. Then, add the egg and process until the mixture is homogenous. The dough will be slightly sticky. 
  6. Turn the dough out onto your work surface. Form it into a ball and divide the dough into quarters.
  7. Roll until the logs are each about 1 inch in diameter and freeze for at least one hour.
  8. Using a pastry cutter, or a knife, cut off 1/2" chunks and roll the dough into small balls and place them on an insulated baking sheet. These cookies will not spread much on the sheet.
  9. Freeze the baking sheet for at least one hour before baking. The cookies should be frozen when you transfer them to the oven.
  10. Bake at 350° F for 5 minutes, 250°F for 5 minutes and 200°F for 5 minutes. Do not use convection.
  11. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  12. Place the semi sweet chocolate over a double boiler and let it melt about 75% or put it in the microwave to melt it. If you choose to put it in the microwave, start with 45 seconds, stir and then put it back in for 20 seconds at a time, until it's melted about 75%. Remove from the heat and stir to melt the rest of the chocolate. Let it cool until it reaches a consistency where it can be spooned onto a cookie without running off the sides.
  13. Lay the cookies flat side up in pairs.
  14. Using a piping bag, squeeze about a teaspoon of chocolate in the center of the bottom half of the cookie, and before the chocolate sets place the top on. Set on a cooling rack until the chocolate sets.

Roasted Butternut Squash Soup with Fried Polenta and Sage

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Roasted Butternut Squash Soup with Polenta and Sage

This butternut squash soup is Fall in a bowl! Think sun kissed fields, golden foliage and long shadows in the late afternoon sun. It's sweet, and creamy, and bursts with the flavors and aroma of fresh thyme and the warmth of nutmeg. It makes a perfect rustic and comforting soup for any weeknight dinner, but dressed up with the fried polenta and sage, it also makes a perfect first course at any dinner party.
I usually prep the roasted squash and polenta ahead of time, sometimes even the day before, that way there is less wait time when I make the soup.
Course: Soups and Stews
Yield: 4 servings

Materials

For the Soup

  • 1 large Butternut squash (about 4 pounds)
  • 1 onion
  • 2 carrots chopped
  • 2 celery ribs chopped
  • 1 potato cut into 1" chunks
  • 1 tspn salt
  • 1/4 tspn nutmeg
  • 1/2 tspn ground thyme
  • freshly ground black pepper qb
  • 5 cups vegetable broth

For the Fried Polenta and Sage

  • 4 cups water
  • 1 cup polenta
  • 1 tspn salt
  • 2 Tbspn butter
  • 1 bunch of sage

To garnish

  • chopped candied pecans
  • fresh thyme
  • olive oil

Instructions

To Make the Roasted Squash:

  • Preheat the oven to 400 degrees.
  • Peel the butternut squash with a peeler.
  • Cut the ends off, slice the squash in half and remove the seeds.
  • Cube the squash and put it in a mixing bowl. Drizzle with olive oil, season with salt and pepper, and toss until well coated.
  • Spread the squash on a parchment lined baking sheet in a single layer.
  • Roast for about fifteen minutes, or until the squash begins to turn golden brown and then use a spatula to flip the cubes over to allow the other side to brown as well.
    Roast the squash for another 15 minutes, or until the squash is fork tender.

To Make the Fried Polenta

  • Bring water to a boil and add salt.
  • Gradually whisk the polenta into the water.
  • Reduce heat and continue stirring until the mixture thickens, about 15 minutes.
  • Stir in the butter.
  • Oil a heat proof 9" round baking dish and transfer the mixture to the dish. Refrigerate for two hours or until the polenta sets.
  • Turn the polenta out onto a cutting board and cut into triangles.
  • In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add polenta triangles and fry until golden brown, about 2-3 minutes per side.
  • Remove polenta from heat and drain on racks. Place in a warm oven until ready to serve.

To Make the Soup:

  • Add olive oil to a heavy bottomed pot or dutch oven. Add the chopped onion, carrot and celery and saute over medium heat until softened, about seven minutes.
  • Add the squash and potato to the pot.
  • Add vegetable broth.
  • Bring to a boil and add the salt, nutmeg, thyme and black pepper. Reduce heat and allow to simmer for 15-20 minutes, or until potatoes are cooked through.
  • Use an immersion blender to puree the soup in the pot. Adjust seasoning to taste.

For the fried sage leaves

  • Add olive oil to a saute pan. Add the sage leaves in a single layer and fry until crisp, just a few seconds.
  • Remove and drain on paper towels. Season with salt while they are hot.

To serve

  • Ladle the soup into the bowls. Arrange the polenta in the center of the bowl, stacked one one top of the other. Lay the fried sage leaves on top, and garnish with chopped candied pecans, fresh thyme and a drizzle of good olive oil. Enjoy!

Homemade Fettucine

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Homemade Fettucine

Is there a sight more beautiful than fresh egg pasta drying in the morning sun? Thanks to a few modern day kitchen gadgets, making pasta from scratch has never been easier. While it requires a little more effort than opening a store bought package, the difference is immeasurable! Cooked to a perfect al dente, it has a firm bite with a rich egg flavor. I like to pair it with delicate sauces, like a fragrant pesto, or pine nut margoram sauce, which allows the pasta to take center stage.
Fresh pasta can be made immediately, just drop it into salted, boiling water for a minute or two, unitl it rises to the surface. If you want to save it for future use, leave it on the drying racks for 12-24 hours until it is dry. Once it is completely dry, store it in an air tight container at room temperature. To freeze the pasta, place it on a sheet pan and put the pan in the freezer for about fifeen minutes, or until the pasta is cold enough that it doesn't stick together. Then, transfer to freezer bags.
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Servings: 6 people
Course: Pasta
Ingredients Method

Ingredients
  

  • 3 cups flour
  • 4 eggs
  • 1/4 scant tspn salt
  • 1 tbspn olive oil
  • 1/4-1/2 cup water

Method
 

  1. Add flour to the bowl of your stand mixer.
  2. Make a well in the middle of the flour and add the eggs.
  3. Add salt.
  4. Add olive oil.
  5. Using a fork, break the egg yolks and begin to mix.
  6. Add water in small increments until the dough comes together. Depending on the size of your eggs, the dough may need more or less water, so start slow.
  7. Continue to add water until the dough is no longer shaggy. Use your hands to form it into a ball. It should look like this.
  8. Attach the dough hook to your stand mixer and knead on medium-low speed for five to six minutes.
  9. Cover the dough tightly with plastic wrap and let it rest for thirty minutes.
  10. While the dough rests, set up your drying racks and your pasta machine. Set the rollers of the pasta machine to its widest setting.
  11. Using a pastry cutter, or knife, cut off an egg sized chunk of dough and cover the remaining dough so it doesn't dry out.
  12. Dust the dough with flour so it doesn't stick to the pasta machine, flatten it with your hands and run it through the roller.
  13. Change the setting to the next widest setting and repeat.
  14. If the dough sticks to the rollers, or it looks pitted as it comes out the bottom or the roller, dust with flour.
  15. Continue this process until the dough is about 1/16" thick. On my kitchen aid attachment, it's number 4.
  16. Using the pastry cutter, trim the ends of the sheet so they are square. Cut the sheet so they are about 12" -16" long.
  17. Transfer the sheets to the drying racks until you have used up all the dough.
  18. Once you have flattened all the dough, replace the roller attachment with the cutting attachment. Take one sheet at a time and run the dough through the cutting attachment.
  19. Hang the cut pasta on the drying racks to dry.
  20. Fresh pasta can be eaten immediately or it can be stored for up to two weeks in an air tight container, just be sure it's completely dry before storing.

Minestrone alla Genovese

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Susie

Minestrone alla Genovese

Want to live to see a 100? My gut tells me this is the way to go. Minestrone alla Genovese is a vegetable soup prepared in the Ligurian region of Italy. The key to this dish is to use fresh, seasonal vegetables. That said, it will probably taste a little different every time you make it but, that's what keeps it interesting! The constant is the fragrant pesto and the rind of Parmeggiano Reggiano. Honestly, if I wanted to make this soup and didn't have the rind, I'd make a quick run to the store. The cheese gets soft and gooey and dissolves into the soup as it cooks, giving it a delicious and distinctive flavor.
Most traditional recipes do not call for blending the soup, but my Nonna always did and it makes it smooth and creamy. If you are in the mood for a blended soup, sink your immersion blender into the pot and blitz it before you add the pasta. Smooth or chunky, minestrone is a healthy, hearty soup loaded with wholesome goodness!
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Course: Soups and Stews
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 3 medium sized zucchini
  • 1 cup green beans
  • 1 large potato
  • 2 cups chopped spinach or chard
  • 8 cups water
  • 2 tbspn olive oil
  • 1 1/2 cups cannelini or borlotti beans
  • 1 Parmiggiano Reggiano Rind
  • 2 tspns salt
  • 2 cups pasta any short pasta, ditalini, vermicelli broken into small pieces
  • 1 cup pesto
  • grated parmiggiano reggiano

Method
 

  1. Begin by prepping the vegetables. Cube the onion, celery, carrot, green beans and zucchini. Peel and cube the potato. Chop the spinach. Slice the chard.
  2. Put the vegetables in a large pot and add water.
  3. Add olive oil.
  4. Add salt.
  5. Bring to a boil and then reduce heat to simmer. Cook uncovered for 20 minutes.
  6. Add the canned beans and the Parmeggiano Reggiano rind and continue cooking for about 40 minutes, or until most of the cheese has disintegrated into the soup.
  7. While the soup is simmering, get started on the pesto. Add the basil, salt and garlic to a food processor.
  8. Stream in the olive oil and blitz until well blended.
  9. A quick note about the pesto. Most pesto recipes call for pine nuts, however it's traditional not to include them in a pesto made for Minestrone alla Genevose.
  10. Add the pasta and cook until al dente.
  11. When the pasta is done, turn off the heat and stir in the pesto.
  12. Serve in bowls and top with freshly grated Parmiggiano Reggiano and a drizzle of good olive oil.

Pasta with Shrimp and Asparagus (Conchiglie Gamberi)

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Pasta with Shrimp and Asparagus (Conchiglie Gamberi)

When Pasta Pomodoro, our neighborhood Italian food restaurant, closed it's doors, I went into withdrawals. They had a creamy shrimp and asparagus pasta on the menu that was to die for. It was pure comfort food! In the following months, I scoured the internet for recipes to replicate it, but found nothing resembling the creamy, pink sauce I craved, so I got to work. Here's what I came up with, my rendiiton of conchiglie gamberi! It is absolutely delicious, in fact, even better than Pasta Pomodoro's because now that I can make it at home, no one will ever be able to take it from me again!
Your family will love you for this, and I promise you wont get tired of the complements! It takes less than thirty minutes to make, but it tastes like you’ve slaved away for hours! This makes an excellent first course or main dish. You could easily turn this recipe vegetarian by omitting the shrimp and substituting chicken stock for vegetable stock. It’s versatile and delicious!
Course: Pasta
Yield: 4 servings as a main course
Author: Susie

Materials

  • extra virgin olive oil
  • 2 cloves garlic
  • 1 large shallot diced
  • 1 pound shrimp
  • 1 pound small asparagus cut into 2" pieces
  • 3/4 cup dry vermouth
  • 2 tbspns tomato paste
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup flat leaf parsley chopped
  • 1 tbspn butter
  • 2 tbspn flour
  • 1 pound conchiglie (small shells)
  • kosher salt qb
  • freshly ground black pepper qb

Instructions

  • Set a pot of water to boil. Add enough salt so that the water tastes like the ocean. Cook according to package directions. While the pasta cooks, get to work on the sauce.
  • Add extra virgin olive oil to the bottom of a preheated sauce pan.
  • Over medium- low heat, add the cleaned, peeled shrimp and saute until they turn pink, about one minute on each side (maybe less depending on the size of your shrimp).
    Be careful not to overcook the shrimp. They go from tender to rubbery in no time.
    Remove the shrimp and set aside.
  • Saute the asparagus. The asparagus will release some water, but if your pan is getting dry, add 1/4 cup of water. I like to season in layers, so go ahead and sprinkle with salt and pepper. Remove asparagus from the pan when they reach al dente. This could take a few minutes depending on their thickness.
  • Add diced shallots and garlic and cook over low heat until softened, about two minutes. I like to use shallots because they are milder in flavor than onions, but if you can't get your hands on a shallot, substitute with a yellow onion.
  • Remove the garlic and discard.
  • Remove the pan from the heat and add vermouth.
  • Add tomato paste and sprinkle with half a teaspoon of salt to intensify the tomato flavor. Allow to cook for a few minutes to take the raw flavor away.
  • Turn the heat to low and add the chicken stock and heavy cream. Stir until the sauce turns light pink. Taste and adjust seasoning.
    Let the sauce reduce for about five minutes.
  • Make a roux and whisk it into the sauce to thicken and give it a nice sheen. This step could be omitted, but I'm a sucker for a clingy, creamy sauce so I usually go the extra mile.
  • Add the shrimp and asparagus back into the sauce.
  • Add the pasta back to the pot and mix well, until the pasta is completely coated.
  • Finish with fresh ground pepper, and chopped parsley or basil.