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Pasta with Robiola and Truffles

Oh lordy was this divine!  Rich?  Yes!  Indulgent?  Yes!  Worth the calories?  Heck yes!!!  I was lucky enough to receive 6oz of fresh Oregon black truffles from my sister-in-law and her husband for Christmas this year and wanted to find a worthy recipe to use them in.  We were hosting some people for dinner and the Seahawks game (GO HAWKS!!!) and this seemed like the perfect comfort food meal for the occasion.  I wasn’t able to find Robiola but the cheesemonger recommended Double Cream Cremont which was a great substitution.

4 FIRST COURSE SERVINGS

Ingredients

  • 4 tablespoons salted butter
  • 8 ounces dried egg fettuccine or tagliatelle
  • 8 ounces Robiola Rocchetta cheese, at room temperature, cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 1 medium fresh white or black truffle, peeled and sliced, or one 2-ounce jar sliced truffles

Preparation

Bring a large pot of salted water to a boil. In a small saucepan, melt the butter. Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes. Pour the butter into a bowl.

Cook the pasta in the boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the reserved water and the browned butter and toss with 2 forks. Add the cheese and toss until it begins to melt; season with salt and pepper. Transfer the pasta to warmed bowls, shave the truffle on top and serve right away.

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Squid Ink Pasta with Shrimp, Nduja and Tomato

Recipe courtesy of Bon Appetit • March 2015

If you get Bon Appetit or happened to see the most recent issue on the newsstand you saw the same food porn I did.  It was enough for me to race to the store in search of nduja this past weekend in hopes that I could make this gorgeous dish.  Lucky for me, my local grocery store just happened to get some in last week!  This dish is absolutely stunning presentation wise and flavor wise.  The black squid ink pasta is so sexy nestled in a white dish and the chopped up shrimp make each bite complete.  The fresh lemon juice is the perfect compliment to the otherwise hearty and meaty pasta and really does a great job brightening the dish as a whole.  I am dying to make this again and will be sure to call my grocery store to ensure they have nduja ahead of time to avoid disappointment.

4 SERVINGS

Ingredients

  • 1 pound large head-on or shell-on shrimp
  • 3 tablespoons olive oil, divided
  • 6 garlic cloves, divided, 2 smashed, 4 thinly sliced
  • 1 bay leaf
  • 1 cup tomato passata or puréed whole peeled tomatoes
  • 4 ounces nduja*
  • Kosher salt
  • 12 ounces squid ink linguine
  • ¼ cup fresh lemon juice
  • ¼ cup chopped fresh parsley, plus more for serving
  • Freshly ground black pepper

Preparation

Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 Tbsp. oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.

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Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
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Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.

Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and ¼ cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.

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Do Ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.

*The recipe says you can substitute an extra glug of olive oil and some red pepper flakes if you can’t find nduja but I wouldn’t recommend that.  I think the nduja is the key ingredient to this dish and without it, the end result would be extremely different.

**Places to buy nduja online – Zingerman’s and Boccalone

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