pasta · 2014-05-16 · campanelle pasta with parsley butter. what to drink rioja, syrah, or any...

PASTA FOR EVERYSEASON

Copyright © 2011 by Condé Nast. All rights reserved. • PASTA FOR EVERY SEASON • 2

contents winterSPiNACh PESTO ANd FONTiNA lASAgNA 3

ShORT Rib lASAgNA 4

ChiCkEN ANd ANdOuillE SAuSAgE RAgu 5

TORTElliNi wiTh iTAliAN SAuSAgE FENNEl ANd muShROOmS 6

gNOCChi wiTh RAdiCChiO PiNE NuTS ANd ROSEmARY 6

SPAghETTi ANd mEATbAllS 7

springbAkEd PENNE wiTh FARmhOuSE ChEddAR ANd lEEkS 8

PASTA wiTh gOAT ChEESE lEmON ANd ASPARAguS 9

ORECChiETTE CARbONARA 9

FETTuCCiNE wiTh PEAS ASPARAguS ANd PANCETTA 10

summerSummER TOmATO ANd bASil SPAghETTiNi 11

PASTA wiTh gRillEd VEgETAblES ANd FETA 12

ORzO wiTh gRillEd ShRimP SummER VEgETAblES ANd PESTO ViNAigRETTE 13

SESAmE SObA NOOdlES wiTh CuCumbER bOk ChOY ANd mixEd gREENS 14

fallliNguiNE wiTh buTTERNuT SquASh SPiNACh ANd muSSElS 15

ROASTEd PORTObEllO ANd PROSCiuTTO lASAgNA 16

bEET RAViOli wiTh POPPY SEEd buTTER 17

mAC ANd ChEESE wiTh SOuRdOugh bREAdCRumbS 18

PASTA SAuSAgE ANd bEAN RAgOuT 18

how to make…hOw TO mAkE ThE PERFECT mEATbAll 19

hOw TO mAkE hOmEmAdE PAPPARdEllE 20

hOw TO mAkE gNOCChi 21

hOw TO mAkE FRESh RiCOTTA 22

IngredIents

sAUCe

2 tablespoons (1⁄4 stick) unsalted butter 1⁄4 cup all purpose flour 2 1⁄2 cups reduced-fat (2%) milk 1⁄2 cup dry white wine 1 cup freshly grated Parmesan cheese 1⁄2 teaspoon salt

sPInACH

2 tablespoons olive oil 1⁄2 cup finely chopped shallots 4 large garlic cloves, finely chopped 3 6-ounce packages baby spinach

LAsAgnA

15 no-boil 7x31⁄2-inch lasagna noodles (from two 9-ounce packages)

3 1⁄2 cups fresh ricotta cheese (28 ounces) 1 cup freshly grated Parmesan cheese 1⁄2 teaspoon finely grated lemon peel 1 large egg 2 cups coarsely grated Italian Fontina cheese

(8 to 9 ounces), divided Herb Pesto

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PrePArAtIOn

sAUCe melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. whisk in Parmesan cheese and salt. Season sauce to taste with pepper. dO AhEAd

Sauce can be made up to 1 day ahead. Cover and chill.

sPInACH heat oil in large pot over medium-high heat. Add shallots and garlic. Sauté until shallots soften, about 2 minutes. Add all spinach (pot will be full). Cook spinach until wilted but still bright green, tossing often, about 3 minutes. using tongs, transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach. drain 10 to 15 minutes longer.

Return drained liquid from spinach to reserved pot. boil until liquid is reduced to glaze. Return spinach to pot and toss 1 minute. Remove spin-ach from heat. mix in 11⁄2 cups sauce. Season spinach to taste with pepper.

LAsAgnA Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 min-utes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

Preheat oven to 350°F. butter 13x9x2-inch glass baking dish. mix ricotta, Parmesan, and lemon peel in medium bowl. Season to taste with salt. mix in egg.

Spread 1⁄2 cup sauce thinly over bottom of pre-pared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over (about 11⁄2 cups). Sprinkle with 1⁄3 cup Fontina. Top with 3 noodles and half of ricotta mixture (generous 13⁄4 cups). drop half of pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noo-dles, remaining spinach mixture, 1⁄3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with buttered foil.

bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish.

Preheat broiler. broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. let stand 15 minutes to set up.

SUPER BOWL SANDWICH SUPPERSPiNACh, PESTO, ANd FONTiNA lASAgNA

Layers of homemade mixed-herb pesto lend a fresh brightness to this vegetarian main. By Jeanne Thiel Kelley

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• PASTA FOR EVERY SEASON/wInter • 3

IngredIents

sHOrt rIb sAUCe

5 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme

2 fresh rosemary sprigs 2 fresh parsley sprigs 1 Turkish bay leaf 1⁄2 ounce dried porcini mushrooms* 1 cup boiling water 4 pounds meaty beef short ribs 1 cup all purpose flour 4 tablespoons olive oil, divided 4 medium carrots, chopped 2 celery stalks, chopped 1 medium onion, chopped 2 tablespoons tomato paste 1⁄2 cup ruby Port 2 cups dry red wine (such as Cabernet

Sauvignon or Zinfandel) 21⁄2 cups low-salt beef broth 6 garlic cloves, peeled

LAsAgnA

5 tablespoons unsalted butter 1⁄4 cup all purpose flour 3 cups whole milk 1⁄2 teaspoon freshly grated nutmeg

2 cups freshly grated Parmesan cheese 18 53⁄4x31⁄2-inch sheets no-bake lasagna noodles

(from two 9-ounce packages) Cheesecloth

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PrePArAtIOn

sHOrt rIb sAUCe Tie all herb sprigs and bay leaf in cheesecloth for bouquet garni; trim ex-cess cheesecloth. Set bouquet garni aside. Place mushrooms in heatproof bowl. Add 1 cup boil-ing water; cover and let stand until mushrooms soften, about 20 minutes. using slotted spoon, transfer mushrooms to work surface; chop. Re-serve mushroom soaking liquid.

meanwhile, preheat oven to 325°F. Sprinkle ribs with salt and pepper. Place flour in medium bowl. dredge ribs in flour, shaking off excess; place on rimmed baking sheet. Reserve flour. heat 2 ta-blespoons oil in heavy large skillet over medium-high heat. working in batches, cook ribs until browned on all sides, about 6 minutes per batch. Return ribs to baking sheet.

heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add carrots, celery, and onion; cook until softened, stirring often, about 10 minutes. Stir in chopped mushrooms. Sprinkle 1 tablespoon reserved flour over vegetables (dis-card remaining flour). Add tomato paste; stir until tomato paste begins to brown on bottom of pot, about 1 minute. Add Port and stir until almost all liquid is absorbed, scraping up any browned bits, about 1 minute. Add red wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. bring to boil; simmer until reduced by about 1⁄3, stirring often, about 7 minutes. Add broth, garlic, and bouquet garni. Return to boil. Return ribs to pot, arranging meat side down in

single layer. Cover pot; place in oven and braise ribs until very tender, about 21⁄4 to 21⁄2 hours.

using tongs, transfer ribs from pot to rimmed baking sheet to cool. discard bouquet garni. Shred beef; discard bones. Spoon off fat from top of sauce in pot; discard fat. boil sauce un-til reduced to 51⁄2 cups, about 8 minutes. Return meat to sauce. Season sauce to taste with salt and pepper. Stir in chopped thyme. dO AhEAd Can be made 3 days ahead. Cool slightly. Refrigerate uncov-ered until cold, then cover and keep chilled.

LAsAgnA melt butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Cook until light golden brown, whisking frequently, about 6 minutes. Add milk; bring to boil, whisking con-stantly. boil 1 minute. Add nutmeg. Season bécha-mel to taste with salt and pepper. dO AhEAd Can be made 1 day ahead. Cool slightly; cover and chill.

Preheat oven to 375°F. butter 15x10x2-inch baking dish. Spoon 1 cup meat sauce over bottom of dish; spread in thin layer. Sprinkle 2 tablespoons cheese over. Arrange 6 lasagna noodles over to cover (noodles may overlap slightly). drizzle 1 cup bécha-mel over noodles, spreading in even layer; sprinkle 1⁄4 cup cheese over. Spread 2 cups meat sauce over. Repeat with noodles, béchamel, cheese, and meat sauce. Cover with remaining 6 noodles. Spread re-maining béchamel over noodles. Sprinkle remain-ing cheese over.

bake lasagna uncovered until edges are bubbling and top is golden brown in spots, about 45 min-utes. let rest 10 minutes.

* dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and italian markets.

SUPER BOWL SANDWICH SUPPERShORT Rib lASAgNA

By J. Paul Higgins

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SUPER BOWL SANDWICH SUPPERChiCkEN ANd ANdOuillE SAuSAgE RAgù

IngredIents

9 chicken thighs with skin and bones (about 4 pounds), well trimmed

2 tablespoons olive oil 1 pound chicken andouille sausage or other

fully cooked spicy smoked sausage, cut into 1⁄2-inch-thick rounds

3 medium carrots, peeled, diced

2 large onions, chopped 1⁄2 cup chopped fresh marjoram

(from about 2 large bunches) 6 garlic cloves, minced 1 teaspoon grated lemon peel 1⁄4 teaspoon dried crushed red pepper 1 cup dry white wine 2 141⁄2-ounce cans diced tomatoes in juice 2 cups low-salt chicken broth

Campanelle Pasta with Parsley Butter

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PrePArAtIOn

Place chicken thighs, skin side down, on work surface. using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.

heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. working in batches, sauté in pot un-til brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are ten-der and golden, about 10 minutes. Stir in 1⁄4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumu-lated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.

using slotted spoon, transfer chicken and sau-sage to bowl; discard bones. boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1⁄4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. dO AhEAd Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving. Spoon ragù over Campanelle Pasta with Parsley butter.

wHAt tO drInk

Rioja, Syrah, or any medium-bodied red wine with soft berry fruit and some spice.

This hearty winter stew has rich, deep flavors that improve if the stew rests in the refrigerator overnight. By Jeanne Thiel Kelley

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SUPER BOWL SANDWICH SUPPERTORTElliNi wiTh iTAliAN SAuSAgE, FENNEl, ANd

muShROOmS

IngredIents

1 tablespoon olive oil 1 large fennel bulb, trimmed, halved through

core, thinly sliced lengthwise (about 3 cups), fronds chopped

1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled

1 8-ounce package sliced fresh crimini (baby bella) mushrooms

4 large garlic cloves, pressed 1 tablespoon fennel seeds, coarsely crushed 1⁄2 cup heavy whipping cream 1 cup (or more) low-salt chicken broth 1 16-ounce package dried tortellini with pesto

filling or fresh tortellini with 3-cheese filling 1 5-ounce package fresh baby spinach leaves 1⁄2 cup finely grated Parmesan cheese plus

additional (for serving)

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PrePArAtIOn

heat oil in large nonstick skillet over medium-high

heat. Add sliced fennel bulb, sausage, and mush-rooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 min-utes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is re-duced and very slightly thickened, 2 to 3 minutes.

meanwhile, cook tortellini in large pot of boiling salt-ed water until just tender but still firm to bite, stirring occasionally. drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1⁄2 cup cheese; add more broth by 1⁄4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

test-kItCHen tIP

To crush the fennel seeds, enclose the seeds in a heavy-duty resealable plastic bag, then pound them with a meat mallet or a small heavy skillet.

By Pasta da Pulcinella, Atlanta, Georgia

IngredIents

11⁄2 pounds russet potatoes, scrubbed 1 cup all purpose flour plus additional

(for sprinkling) 1 large egg yolk 1⁄2 teaspoon salt 9 ounces thinly sliced pancetta (Italian bacon),

coarsely chopped 1⁄2 cup chopped shallots (about 2 large) 3 garlic cloves, chopped 2 tablespoons olive oil 1 cup sliced radicchio 2 tablespoons chopped fresh Italian parsley, divided

1 teaspoon minced fresh rosemary 2 tablespoons finely grated Parmesan cheese

plus additional (for passing) 1 tablespoon pine nuts, toasted

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PrePArAtIOn

Place unpeeled potatoes in large saucepan of water. bring to boil. Continue boiling until ten-der, 35 to 45 minutes, depending on size of potatoes. drain; let stand until cool enough to touch, about 10 minutes. using knife and fin-gertips, peel potatoes. Cut potatoes into 2-inch pieces; press through potato ricer or food mill into large bowl. Cool. Add 1 cup flour, egg yolk, and salt; mix to blend, then transfer to floured surface and knead briefly to form dough.

Sprinkle rimmed baking sheet with flour. di-vide dough into 4 pieces. Roll out 1 piece into 3/4-inch-diameter log. Cut log crosswise into 1-inch gnocchi. Roll back of fork along gnocchi, forming indentations along 1 side. Place gnoc-chi on sheet. Repeat with remaining dough. dO

AhEAd Can be made 1 day ahead. Cover; chill.

working in batches, add gnocchi to large pot of boiling salted water; cook until gnocchi float to surface, then boil until cooked through, about 3 minutes longer. using slotted spoon, transfer gnocchi to same baking sheet.

meanwhile, heat large skillet over medium heat. Add pancetta; sauté until crisp and golden. Add shallots and garlic and sauté 1 minute, stirring constantly.

Add oil to skillet. Add radicchio, 1 tablespoon parsley, rosemary, and gnocchi and toss until ra-dicchio wilts, about 2 minutes. Season with salt and pepper. Transfer gnocchi mixture to plat-ter. Sprinkle with 2 tablespoons cheese, toasted pine nuts, and remaining 1 tablespoon parsley. Serve, passing additional cheese alongside.

By The Bon Appétit Test Kitchen

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gNOCChi wiTh RAdiCChiO, PANCETTA, PiNE NuTS, ANd

ROSEmARY


SUPER BOWL SANDWICH SUPPERSPAghETTi ANd mEATbAllS

IngredIents

sAUCe

2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped

1⁄2 cup (1 stick) unsalted butter 2 medium onions, peeled, halved through root end 1⁄2 teaspoon (or more) salt

meAtbALLs

1 cup fresh breadcrumbs made from crustless French or country-style bread

1⁄3 cup whole milk 8 ounces ground beef (15% fat) 8 ounces ground pork 1 cup finely ground (not grated) Parmesan cheese 1⁄3 cup finely chopped Italian parsley 1 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 2 large eggs 2 large garlic cloves, pressed 1 pound spaghetti Freshly grated Parmesan cheese (for serving)

sPeCIAL eqUIPment

Immersion blender

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PrePArAtIOn

sAUCe Combine tomatoes with juice, butter, onions, and salt in large wide pot. bring to sim-mer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. dis-card onions. using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not com-pletely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.

meAtbALLs Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.

whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.

using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mix-ture. using hands, quickly and gently mix meat mixture just until all ingredients are evenly com-bined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.

moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moist-ening hands with milk as needed and arranging meatballs in single layer in sauce in pot. bring to simmer. Reduce heat to medium-low, cover, and

simmer until meatballs are cooked through, 15 to 20 minutes. dO AhEAd Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Cook spaghetti in large pot of boiling salted wa-ter until just tender but still firm to bite, stirring occasionally. drain.

using slotted spoon, transfer meatballs to plat-ter. Add pasta to sauce in pot and toss to coat. divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.

test-kItCHen tIP

For the best texture, don’t overwork the meat mixture and use Parmesan that’s ground to a fine powder (use the processor or the rasp side of a box grater). For more heat, add 1⁄2 to 3⁄4 tea-spoon dried crushed red pepper to the sauce.See How to Make a Meatball, page 19.

By Molly Wizenberg

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SUPER BOWL SANDWICH SUPPER

bAkEd PENNE wiTh FARmhOuSE ChEddAR ANd lEEkS

IngredIents

1⁄4 cup (1⁄2 stick) butter 5 cups chopped leeks (white and pale green

parts only; about 5 large) 1⁄4 cup all purpose flour 31⁄2 cups whole milk 1 pound extra-sharp cheddar cheese, coarsely

grated (about 4 cups packed) 1 tablespoon Dijon mustard 1 teaspoon hot pepper sauce 2 large eggs 1 pound penne pasta

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PrePArAtIOn

lightly butter 15x10x2-inch baking dish. melt 1⁄4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). uncover sauce-pan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.

whisk eggs in medium bowl. gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.

meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. drain. Return to pot.

Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. dO AhEAd Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 400°F. bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.

let stand 15 minutes. Serve hot.

test-kItCHen tIP

Unlike classic mac and cheese, which is thickened by a roux (a flour and butter mixture), this one uses eggs to make a rich, gooey custard. But be careful when adding the hot cheese sauce to the eggs; you’ll need to whisk the sauce in slowly so that the eggs don’t curdle.

An extra-sharp raw-milk cheddar from England is the perfect counterpoint to the sweet sautéed leeks in this upscale twist on mac and cheese.By Rick Rodgers

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• PASTA FOR EVERY SEASON/sPrIng • 8

as we lighten up the layers of our clothing, we also lighten up our palate with delectable and flavorsome cuisine.

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spring

SUPER BOWL SANDWICH SUPPERPASTA wiTh gOAT ChEESE, lEmON, ANd ASPARAguS

IngredIents

1 pound fusilli or rotini (spiral-shaped pasta) 1 pound slender asparagus spears, trimmed,

cut into 1- to 11⁄2-inch pieces 1⁄4 cup olive oil 1 tablespoon finely grated lemon peel 2 teaspoons chopped fresh tarragon plus

sprigs for garnish 1 5- to 51⁄2-ounce log soft fresh goat cheese

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PrePArAtIOn

Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is ten-der but still firm to bite, about 3 minutes longer.

meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.

drain pasta and asparagus, reserving 1 cup cook-ing liquid. Add hot pasta, asparagus, and 1⁄4 cup reserved cooking liquid to bowl with cheese mix-ture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. garnish with tarragon sprigs.

Eggs become a silky, creamy sauce when they are tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.By Jeanne Thiel Kelley

IngredIents

4 applewood-smoked bacon slices, diced 2 medium leeks (white and pale green parts

only), halved lengthwise, then cut crosswise into 1⁄3-inch pieces

10 ounces orecchiette (little ear-shaped pasta) or small shells

2 large eggs, room temperature 1⁄2 cup freshly grated Parmesan cheese

plus additional for serving

1 tablespoon chopped fresh Italian parsley

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PrePArAtIOn

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.

meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. drain pasta, reserving 1⁄2 cup pasta cooking liquid.

whisk eggs and 1⁄2 cup Parmesan in medium bowl to blend; gradually whisk in 1⁄4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1⁄4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

This creamy pasta gets a bright lift from lemon zest. Don’t be tempted to buy pre-crumbled goat cheese, despite the time savings—it won’t melt as well.By Jill Silverman Hough

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ORECChiETTECARbONARA wiTh lEEkS

SUPER BOWL SANDWICH SUPPERFETTuCCiNE wiTh PEAS, ASPARAguS, ANd PANCETTA

IngredIents

12 ounces fettuccine or penne 3 ounces pancetta* or bacon, chopped 11⁄4 pounds asparagus, trimmed, cut on diagonal

into 1-inch pieces 2 cups shelled fresh green peas, blanched

1 minute in boiling water, drained, or frozen peas (do not thaw)

1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts

2 garlic cloves, pressed 1⁄2 cup finely grated Parmesan cheese plus

additional for serving 1⁄3 cup heavy whipping cream 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon finely grated lemon peel 1⁄4 cup chopped fresh Italian parsley, divided 1⁄4 cup thinly sliced fresh basil, divided

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PrePArAtIOn

Cook pasta in pot of boiling salted water until just tender but still firm to bite. drain, reserving 1⁄2 cup pasta cooking liquid. Return pasta to pot.

meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. using slot-ted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skil-let; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 min-utes. Remove from heat.

Add vegetable mixture, 1⁄4 cup pasta cooking liquid, dark green parts of green onions, 1⁄2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoon-fuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

* Pancetta (italian bacon) is available in the deli section of many markets.

By the Bon Appetit Test Kitchen

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SummER TOmATO ANd bASil SPAghETTiNi

IngredIents

21⁄2 pounds plum tomatoes, shallow X cut in skin on side opposite stem

1 cup pitted Niçois or Kalamata olives, halved 8 tablespoons extra-virgin olive oil 1⁄2 cup thinly sliced fresh basil leaves 1⁄3 cup chopped shallots

1 cup coarse fresh breadcrumbs made from crustless French bread

1 pound spaghettini 1 8-ounce ball water-packed mozzarella cheese,

cut into 11⁄2x1⁄4-inch strips Fresh basil sprigs

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PrePArAtIOn

bring large saucepan of water to boil. drop in 3 tomatoes; cook 30 seconds. using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. when cool, peel tomatoes starting at x. Cut tomatoes in half horizontally; squeeze out seeds and juice. Chop tomatoes coarsely; trans-fer to large bowl. mix in olives, 5 tablespoons oil, sliced basil, and shallots.

heat remaining 3 tablespoons oil in heavy medium skillet over medium heat. Add breadcrumbs. Sauté until crisp and golden, about 5 minutes. Set aside.

Cook pasta in large pot of boiling salted water un-til just tender but still firm to bite, stirring occasion-ally. drain well. Add pasta to tomato mixture; toss to blend. gently mix in cheese. Transfer pasta to serving bowl. Sprinkle with breadcrumbs; garnish with basil sprigs.

By Michele Anna Jordan

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• PASTA FOR EVERY SEASON/sUmmer • 11

simple and refreshing pasta dishes are the perfect way to end long, hot summer days.summer

SUPER BOWL SANDWICH SUPPERPASTA wiTh gRillEd VEgETAblES ANd FETA

IngredIents

1 101⁄2-ounce jar feta cheese cubes in oil with herbs and spices

3 bell peppers (1 yellow, 1 orange and 1 red) seeded, cut into 3⁄4-inch-thick strips

1 large red onion, halved through root end, cut into 3⁄4-inch-thick wedges with some root left intact

1 12-ounce package cherry tomatoes 2 tablespoons chopped fresh oregano, divided 1 pound castellane (long oval shells) or penne

pasta

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PrePArAtIOn

Prepare barbecue (medium-high heat). drain all marinade from feta cheese into large bowl. Add bell pepper strips, onion wedges, and cherry tomatoes to marinade in bowl; sprinkle with salt and pepper and toss to coat. Thread cherry toma-toes on skewers. grill all vegetables until tender and slightly charred, about 15 minutes for onion wedges, 10 minutes for bell pepper strips, and 5 minutes for cherry tomatoes. Return vegetables to same bowl. Sprinkle with 11⁄2 tablespoons oregano; toss to blend.

meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stir-ring occasionally; drain.

Add pasta and feta cheese to bowl with grilled vegetables; toss to coat. Season to taste with salt and pepper. Sprinkle with remaining 1⁄2 tablespoon oregano and serve.

Pasta, cheese, and a few summer vegetables make a quick and easy main course.By The Bon Appétit Test Kitchen

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SUPER BOWL SANDWICH SUPPERORzO wiTh gRillEd ShRimP, SummER VEgETAblES, ANd PESTO ViNAigRETTE

IngredIents

8 ounces orzo (about 11⁄3 cups) 61⁄2 tablespoons extra-virgin olive oil, divided 4 tablespoons red wine vinegar, divided 2 medium zucchini or summer squash

(about 9 ounces total), cut lengthwise into 1⁄4-inch-thick slices

1 red or yellow bell pepper, quartered 3 tablespoons purchased pesto 2 tablespoons fresh lime juice 1 pound uncooked large shrimp, peeled, deveined 2 heirloom tomatoes (8 to 10 ounces total),

cored, cut into 1⁄2-inch cubes (about 2 cups) 1⁄2 cup thinly sliced fresh basil leaves plus sprigs

for garnish 1 8-ounce ball fresh mozzarella cheese,

cut into 1⁄2-inch cubes

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PrePArAtIOn

Cook orzo in large pot of boiling salted water un-til tender but still firm to bite, stirring occasionally. drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. whisk pesto, lime juice, remaining 31⁄2 table-spoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinai-grette; toss to coat.

grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 min-utes per side for bell pepper. Transfer to work sur-face. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zuc-chini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. dO AhEAd Can be made 2 hours ahead. Cover; chill.

garnish with basil sprigs and serve cold or at room temperature.

This easy pasta is light and refreshing. Serve this cold or at room temperature—perfect for a picnic or barbecue.By Sara Foster

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SUPER BOWL SANDWICH SUPPERSESAmE SObA NOOdlES wiTh CuCumbER, bOk ChOY, ANd mixEd gREENS

IngredIents

1⁄2 cup fresh orange juice 1⁄4 cup creamy peanut butter 2 tablespoons unseasoned rice vinegar 2 tablespoons chopped peeled fresh ginger 2 tablespoons fresh lime juice 1 tablespoon finely grated orange peel 1 tablespoon soy sauce 2 garlic cloves, peeled 11⁄2 teaspoons finely grated lime peel 2 teaspoons dried crushed red pepper, divided 1⁄3 cup canola oil

8 ounces soba noodles 1 teaspoon Asian sesame oil 3 cups (loosely packed) mixed baby greens 2 heads of baby bok choy, cored,

thinly sliced crosswise 1 English hothouse cucumber, cut into

matchstick-size strips 3 green onions, cut into matchstick-size strips 1⁄3 cup chopped fresh cilantro plus sprigs for garnish 2 tablespoons chopped fresh mint Salted roasted peanuts

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PrePArAtIOn

Puree first 9 and 1 teaspoon red pepper in blend-er until smooth. with machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. dO AhEAd Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

Cook soba noodles in large pot of boiling salt-ed water until tender but still firm to bite. drain. Rinse with cold water; drain well. using kitchen shears, cut noodles crosswise in 2 to 3 places. drizzle noodles in strainer with sesame oil and toss to coat.

Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. gar-nish with cilantro sprigs and peanuts and serve.

In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.By Sara Foster

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when the days start to get shorter and the air gets chillier, enjoy these rich, savory dishes.

liNguiNE wiTh buTTERNuT SquASh, SPiNACh, ANd muSSElS

• PASTA FOR EVERY SEASON/fALL • 15

IngredIents

4 cups 3⁄4-inch cubes peeled butternut squash (about 1 pound)

3 tablespoons extra-virgin olive oil, divided, plus additional for drizzling

1⁄2 cup dry white wine 2 large shallots, chopped 2 large garlic cloves, minced 1⁄2 teaspoon dried crushed red pepper 2 pounds mussels, scrubbed, debearded 1⁄2 cup bottled clam juice 8 ounces linguine 2 5-ounce packages fresh baby spinach leaves

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PrePArAtIOn

Preheat oven to 400°F. Place squash cubes on rimmed baking sheet. Sprinkle with salt and pep-per, then pour 1 tablespoon olive oil over and toss to coat. Roast 10 minutes. Turn squash over; continue roasting until tender, about 20 minutes longer. dO AhEAd Can be made 4 hours ahead. Let stand at room temperature.

bring wine, shallots, garlic, and crushed red pep-per to boil in large skillet. Add mussels; cover and cook until mussels open, 2 to 3 minutes (discard any mussels that do not open). Transfer mussels to large bowl. Cover liquid in skillet and set aside. Remove mussels from shells; discard shells. Pour clam juice and any accumulated juices from mus-sels into liquid in skillet. bring to boil; reduce

heat to medium and simmer until reduced to 1⁄2 cup, about 5 minutes. whisk in 2 tablespoons oil. Cover; set aside.

meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stir-ring occasionally.

using tongs, transfer pasta to skillet with juices, reserving pasta cooking liquid in pot. Add mus-sels and squash to skillet; toss. Add spinach to pasta cooking liquid; let stand 1 minute to wilt. drain spinach.

divide wilted spinach among 4 wide shallow bowls. divide linguine, squash, mussels, and sauce among bowls. drizzle with oil and serve.

whAT TO dRiNk

Crisp, citrusy Mönchhof 2007 Estate Riesling, Germany ($15).

Linguine with mussels gets fit for fall with roasted butternut squash and wilted spin-ach. Briny and sweet mussels complement the richness of the squash.By Molly Stevens

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SUPER BOWL SANDWICH SUPPERROASTEd PORTObEllO ANd PROSCiuTTO lASAgNA

IngredIents

fILLIng

3 tablespoons plus 2 teaspoons olive oil 21⁄2 pounds (about 10) portobello mushrooms,

stems trimmed 1 cup chopped prosciutto (about 6 ounces) 2⁄3 cup chopped shallots (about 2 large) 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme

sAUCe

4 cups whole milk 1 14-ounce can low-salt chicken broth 1 bay leaf 1⁄2 cup (1 stick) butter 2⁄3 cup all purpose flour 2 cups (about 8 ounces) shredded Gruyère cheese 1⁄3 cup grated Parmesan cheese 1⁄8 teaspoon ground nutmeg

LAsAgnA

1 pound lasagna noodles 1⁄2 cup grated Parmesan cheese 2 tablespoons butter, cut into 1/2-inch pieces

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PrePArAtIOn

fILLIng Preheat oven to 400°F. brush rimmed bak-ing sheet with 1 tablespoon olive oil. Toss mush-rooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1⁄3-inch-thick slices.

meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. dO AhEAd Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill.

sAUCe bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. let stand 10 minutes; discard bay leaf.

melt butter in heavy medium saucepan over medium-low heat. whisk in flour; stir 2 minutes. whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in gru-yère, Parmesan, and nutmeg. Season to taste with salt and pepper.

LAsAgnA Cook noodles in large pot of boiling salted water until almost tender but slightly under-cooked (noodles will finish cooking in oven). drain and rinse with cold water. drain again; pat dry.

butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Ar-range 1⁄3 of noodles over sauce, overlapping to fit. Spread about 12⁄3 cups sauce over noodles. Arrange 1⁄2 of mushrooms over sauce. Scatter 1⁄2 of prosciutto mixture over mushrooms. Arrange 1⁄2 of remaining noodles over mushrooms, over-lapping to fit. Spread 12⁄3 cups sauce over noo-dles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. dO AhEAd Can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). let stand 20 to 30 minutes before serving.

Creamy béchamel sauce makes this lasagna even more luxurious.By Rick Rodgers

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SUPER BOWL SANDWICH SUPPERbEET RAViOli wiTh POPPY SEEd buTTER

IngredIents

fILLIng

2 large red or golden beets (about 14 ounces) 1⁄2 cup fresh whole-milk ricotta cheese 2 tablespoons dried breadcrumbs 11⁄4 pounds Fresh Egg Pasta 1⁄2 cup (1 stick) butter 1 tablespoon poppy seeds Freshly grated Parmesan cheese

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PrePArAtIOn

Preheat oven to 400°F. wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.

Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured bak-ing sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.

Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remain-ing dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. dip finger-tip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal.

Transfer to prepared towels. Repeat with remain-ing rounds. dO AhEAd Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.

melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. using slotted spoon, transfer to skil-let with melted butter; toss to coat. divide ravioli among 8 plates; sprinkle with Parmesan.

mArket tIP

The flavor, color, and texture of roasted fresh beets is incomparable, so don’t even consider using the canned variety. When choosing beets, select bunches with bright, glossy leaves attached.

Few stuffed pastas are as pretty as these tra-ditional ravioli from Veneto. The rich, sweet filling of roasted beets is complemented by the unique flavor of tiny black poppy seeds. If you don’t have time to make fresh pasta, use purchased wonton wrappers.By Evan Kleiman

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SUPER BOWL SANDWICH SUPPERmAC ANd ChEESE wiTh SOuRdOugh bREAdCRumbS

IngredIents

breAdCrUmb tOPPIng

1 tablespoon olive oil 1 cup finely chopped shallots 1 tablespoon chopped fresh rosemary 2 cups sourdough croutons (see Caesar Salad

recipe), coarsely crumbled 1⁄4 cup chopped fresh Italian parsley

mAC And CHeese

1⁄4 cup all purpose flour 3⁄4 teaspoon cayenne pepper 1⁄2 teaspoon ground nutmeg 6 tablespoons (3⁄4 stick) butter 4 cups whole milk 3 cups (packed) coarsely grated extra-sharp

cheddar cheese, divided 3 cups (packed) coarsely grated Fontina cheese,

divided 1⁄2 cup grated Pecorino Romano cheese, divided 8 cups reserved cooked ziti Chopped fresh Italian parsley

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PrePArAtIOn

breAdCrUmb tOPPIng heat oil in skillet over me-dium-high heat. Add shallots and rosemary; sauté 5 minutes. mix in croutons. Cool; stir in parsley.

mAC And CHeese Preheat oven to 375°F. butter 13x9x2-inch glass baking dish. whisk flour, cay-enne, and nutmeg in small bowl. melt butter in heavy large pot over medium-high heat. Add flour mixture; stir 1 minute (do not brown). gradually whisk in milk and bring to simmer. Cook until sauce thickens, 4 to 5 minutes. whisk 2 cups cheddar, 2 cups Fontina, and 1⁄4 cup Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat. mix 1 cup ched-dar, 1 cup Fontina, and 1⁄4 cup Pecorino Romano in small bowl. layer half of pasta mixture, then cheese mixture in baking dish; repeat. Sprinkle with breadcrumb topping. Cover with foil. bake 30 minutes. uncover and bake until topping is gold-en, 10 to 12 minutes. Top with chopped parsley.

By Toni Cascio

IngredIents

fILLIng

2 tablespoons olive oil 1 large onion, diced 4 garlic cloves, minced 3⁄4 pound ground beef (15 percent fat) 3 spicy Italian sausages, casings removed 2 14 1⁄2-ounce cans diced tomatoes in juice with

garlic, oregano, and basil 2 14-ounce cans low-salt chicken broth

1 15-ounce can cannellini (white kidney beans), drained 11⁄2 cups chopped fresh basil, divided 2 teaspoons dried oregano 1⁄4 teaspoon dried crushed red pepper 1⁄2 cup small elbow macaroni 1 6-ounce bag baby spinach leaves 1⁄3 cup grated Romano cheese

Additional grated Romano cheese

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PrePArAtIOn

heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add beef and sausage and sauté until brown, breaking up meats with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper. Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook un-til tender but still firm to bite, about 15 more minutes. Add spinach and cook just until wilted, stirring occasionally, about 4 minutes. mix in 1⁄3 cup cheese and remaining 1⁄2 cup basil. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

By Lora Zarubin

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PASTA, SAuSAgE, ANd bEAN RAgOuT



hOw TO mAkE ThE PERFECT mEATbAll

1. After soaking the breadcrumbs, squeeze them thoroughly so that all the liquid is removed.

2. mix the breadcrumbs with the meat mixture gently. That way, you’ll avoid compacting it.

3. Shape the meatballs quickly, rolling them between wet hands. Again, resist compacting them.

Text by Amy Albert

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• PASTA FOR EVERY SEASON/HOw tO mAke • 19

recipes for the perfect homemade meal!how to make…

1 2 3

SUPER BOWL SANDWICH SUPPERhOw TO mAkE hOmEmAdE PAPPARdEllE

By Kate Ewald

IngredIents

5 cups all purpose flour, divided 11⁄2 teaspoons salt, divided 6 large eggs, divided 6 large egg yolks, divide 6 tablespoons (or more) water, divided

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test-kItCHen tIP

The tool you’ll need is a pasta maker (hand-crank models start at about $28, and a deluxe, convenient electric pasta maker runs about $250; both at cooking.com).

PrePArAtIOn

Place 2 1⁄2 cups flour and 3⁄4 teaspoon salt in processor; blend 5 seconds. whisk 3 eggs, 3 yolks, and 3 tablespoons water in bowl. with machine running, pour egg mixture through feed tube. blend until sticky dough forms, adding water by teaspoonfuls if dry.

Scrape dough out onto floured work surface. knead dough un-til smooth and no longer sticky, sprinkling lightly with flour as needed if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks, and water.

divide each dough ball into 4 pieces. Cover dough with plastic wrap.

1. Set the pasta machine to its widest setting. Flatten dough into a rectangle 3 inches wide. Run the rectangle through the machine 5 times, dusting lightly with flour if sticky.

2. if needed, fold the short edges over themselves to square them off.

3. Run the dough through the machine, adjusting to the next narrower setting after every 5 passes, until the strip is about 26 inches long (length will vary). Cut crosswise into 3 equal pieces.

4. if tears occur, cut thin scraps from 1 edge and press them into the dough. As you pass the rectangle through the machine, holes will be mended and the dough will smooth out.

5. Run each piece through the machine until the dough is a scant 1⁄16 inch thick, about 14 inches long (length will vary), and translucent. Arrange the strips on parchment. let stand until slightly dry to the touch but still pliable, 30 minutes.

6. Fold each sheet in half so short ends meet. Fold again in half. Cut crosswise into 2⁄3-inch-wide pappardelle. unfold the pappardelle strips.

dO AhEAd Can be made 1 day ahead. Arrange pappardelle in single layer on sheets of parchment. Stack sheets in roasting pan. Cover; chill.

SUPER BOWL SANDWICH SUPPERhOw TO mAkE gNOCChi

1. mix the flour and potatoes in a large bowl ac-cording to the recipe. make a well in the center. Add the egg yolk, coarse salt, and nutmeg; stir until the mixture is a loose but evenly moist-ened mix. it should look shaggy, not smooth.

4. working in batches, cook the gnocchi in a large pot of boiling salted water until they rise to the surface and are cooked through and tender, about 4 minutes. with a slotted spoon, transfer to the bowl. drizzle with oil; toss to coat.

2. knead the dough gently on a work surface until it just comes together. don’t overknead. Shape it into a ball; cut the ball into 4 pieces. Roll each piece between your hands and the work surface to form a 3⁄4-inch-thick rope.

5. underdone gnocchi will be leaden and gluey, so it’s important to check for doneness. Cut 1 of the dumplings in half. it should be uni-formly colored with no dark, raw spots. if it’s not cooked, put it back in the water.

3. Cut each rope crosswise into 3⁄4-inch pieces with a sharp knife.

Potato Gnocchi will turn out tender and fluffy with minimal handling and a light touch—and by checking for doneness.

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SUPER BOWL SANDWICH SUPPERhOw TO mAkE FRESh RiCOTTA

Making your own ricotta is incredibly satisfying and surprisingly simple. Here are step-by-step instructions and recipes that will showcase your cheesemaking skill.By Andrew Carmellini

if you’ve never had fresh ricotta cheese, you’re in for a treat—that milky-sweet flavor and luscious texture are addictive. which is probably why we’re seeing ricotta at trattorias, enotecas, and pizzerias everywhere, and in everything from bruschetta to pasta to dessert soufflés.

Even better, making your own ricotta is incred-ibly satisfying and surprisingly simple. here, New York chef Andrew Carmellini shares his method for crafting it. with three ingredients, 15 min-utes, and no fancy equipment, eccolo!—you’re a cheese artisan.

IngredIents

8 cups whole milk 1 teaspoon salt 3 tablespoons fresh lemon juice

mAkes 11⁄2 CUPs

PrePArAtIOn

1. line a medium colander with four layers of cheesecloth. Set the cheesecloth-lined col-ander in the sink.

2. bring the whole milk and salt to a simmer in a large, heavy-duty saucepan over medi-um-high heat.

3. Stir in the fresh lemon juice. Simmer the milk mixture gently until curds form, usually one to two minutes.

4. using a slotted spoon or mesh skimmer, transfer the curds to the prepared colander. let them drain for only a minute.

5. Transfer the ricotta to a medium bowl. it can be served right away, or covered and chilled up to two days.

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pasta · 2014-05-16 · campanelle pasta with parsley butter. what to drink rioja, syrah, or any...

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