1/4 c. parmesan cheese, grated, reserve some for serving
Good olive oil, for drizzling
Black pepper, to taste
Directions:
Butternut Squash: Preheat oven to 400F. Peel, seed, and dice squash. Add to a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes and roast for 25 minutes, or until blistered and golden. Option: use asparagus.
Risotto: Heat 1 TBSP butter and oil in a large saute pan. Add the onion and saute until soft. Do not brown.
Add the rice and saute until will coated with the fat.
Using a ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
Add another ladle of stock and repeat the process until all the stock is used and the risotto is a cream consistency, about 30 minutes.
Remove from the heat and stir in the remaining 1 TBSP of butter and Parmesan cheese. Taste and adjust seasoning. Serve topped olive oil, black pepper, Parmesan cheese, and butternut squash.
Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
Place the eggplant, olive oil (use as much as needed to lightly coat the eggplant), 1 tsp. salt, and black pepper on the prepared sheet pan. Roast for 10 minutes, then remove eggplant and flip the eggplant, then return to the oven for 10 more minutes. After 20 total minutes of the eggplant roasting, add the onions, garlic, crushed red pepper to the baking sheet and drizzle them with olive oil and return to the oven until the eggplant is golden brown and caramelized, 15 more minutes.
Meanwhile, bring a large pot of heavily salted water to a boil and cook pasta until barely al dente. Reserve 1 ½ c. pasta cooking water, then drain and rinse pasta under cold water.
Grease your 9×13 baking dish and transfer the pasta to the baking dish. Add 1/2 the marinara and stir as much reserved pasta cooking water as needed until the sauce is glossy.
When the eggplant is done cooking, transfer it on top of the pasta. Fold in the Parmesan cheese, 1 c. mozzarella. Add the remaining marinara sauce and combine. Top with remaining 1 c. mozzarella.
Lower the oven temperature to 375°F and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with torn fresh basil to serve.
Recipe from Chef Patrick Lane at Honeycomb Kitchen.
Dough Ingredients:
60 g. frozen spinach
365 g. ricotta
2 eggs
3 egg yolks
50 g. Parmesan cheese
10 g. salt
310 g. 00 flour, plus more for dusting
Semolina flour as needed for dusting
Dough Directions:
Thaw spinach in advance, and squeeze out excess liquid.
In a food processor add the spinach and ricotta and pulse until smooth and well incorporated. In a bowl, and the spinach ricotta mixture, and whisk in the eggs, parmesan cheese, salt, and about 1/3 of the flour.
Place the remaining flour on your work surface in a mound, create a crater in the center and add the ricotta mixture. Use a bench scraper to cut the flour and ricotta mixture together until it’s a shaggy dough pile.
Knead the dough for about 5 minutes, until smooth. If it’s too sticky, dust it with a little bit more flour as needed.
Heavily sprinkle your work surface with semolina and put the dough ball in the middle. Sprinkle the top of the dough ball with semolina and cover with a clean towel. Let rest for at least 30 minutes, or up to 4 hours.
Using a cutting board or tray, gently flatten the dough until it’s approximately half an inch thick.
One piece at a time, cut the dough into half inch wide strips and gently roll a few times until the strip is rounded and like a snake. Use more semolina if the snake strip is sticking to your work surface.
Dust the top of the snake with semolina and cut into half inch long pieces. Sprinkle the gnocchi with more semolina and lay on a parchment lined tray until ready to cook.
Spinach Ricotta Gnocchi with Gorgonzola Ingredients:
Spinach ricotta gnocchi
3 oz. gorgonzola dolce
2 TBSP unsalted butter, sliced into a few pieces
Roasted red peppers, sliced
Summer baby squash, thinly sliced
Any preferred vegetables, raw or roasted
12 basil leaves, sliced for garnish
Dill, chopped for garnish
Parsley, chopped for garnish
Olive oil for garnish
Squeezed lemon for garnish
Spinach Ricotta Gnocchi with Gorgonzola Directions:
Bring a large pot of water to a boil and then add salt.
Herbs and Veggies: Pick herbs off stems, and chop as desired. Using a mandolin (or shave), thinly slice veggies, like summer baby squash. In a skillet or the oven, roast red pepper until charred, and slice.
Cook Gnocchi: Place gnocchi in the boiling salted water and cook until they float. Once they float, cook for 1 minute. Test to make sure center isn’t doughy. Repeat until all gnocchi are cooked.
Gorgonzola Sauce: In a large mixing bowl, crumble gorgonzola and add the butter. When the gnocchi is finished cooking, remove the gnocchi with a slotted spoon/spider and place on top of the gorgonzola and butter. Gently toss to coat with the melted gorgonzola and butter. Repeat until all gnocchi are added to the bowl, adding a few splashes of gnocchi cooking water as you go.
Plate: Individually plate the gnocchi, garnish with herbs and shaved and/or roasted vegetables; then drizzle with olive oil and a squeeze of lemon juice.
1/4 – 1/2 tsp. crushed red pepper flakes, to taste
1 (15-oz.) can chickpeas, rinsed and drained
3 c. vegetable broth
1 c. uncooked orzo pasta
1/2 c. drained sun-dried tomatoes, roughly chopped
2 tsp. Italian seasoning
3/4 c. evaporated milk or heavy cream, plus more if desired
6 oz. fresh baby spinach
3/4 c. freshly grated Parmesan cheese, plus more if desired
1/4 c. fresh basil leaves, chopped
Salt and black pepper
Directions:
Sauté the aromatics. Heat oil in a large sauté pan over medium-high heat. Add the shallot, garlic and crushed red pepper flakes and sauté for 3 minutes, stirring frequently.
Simmer. Add the chickpeas, vegetable broth, orzo, sun-dried tomatoes, Italian seasoning and stir to combine. Continue cooking until the mixture reaches a simmer, stirring frequently. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Then continue simmering, stirring frequently, until the orzo is just shy of al dente.
Add the remaining ingredients. Add evaporated milk or heavy cream and spinach and stir to combine until the spinach is wilted; then add the Parmesan cheese and stir to combine. Continue cooking until the orzo is al dente.
Season. Taste and season with additional salt and pepper if needed.
Prep: Preheat the oven to 400 degrees. If using cottage cheese, add cottage cheese to a blender/food processor and blitz until smooth and creamy; then in a medium bowl mix all meatball ingredients together.
Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
Sauce: Heat sauce in sauce pan and then add the cooked meatballs and stir to get them all coated.
For garnish: crushed red pepper flakes, fresh basil, and Parmesan cheese
Directions:
Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Reserve 1 c. of the pasta water. Use a colander to drain the pasta. Return to pot or place in a large serving bowl.
In a blender or food processor, combine the pesto, cottage cheese, and 1/2 c. of reserved pasta water. Blend until smooth. Season with salt and pepper, to taste.
Add the creamy pesto sauce to the pasta and stir until pasta is well coated. Can use additional reserved pasta water to thin sauce.
Garnish with crushed red pepper flakes, fresh basil, and Parmesan cheese, if desired.
Parmesan Cheese or Pecorino Romano Cheese (about 1-inch x 2-inch piece, cut into 3 or 4 pieces)
Handful of nuts (about 1/2 c. – I generally use pecans, but you can use any nut you like)
2 large handfuls of fresh basil
Extra virgin olive oil (about 2 TBSP)
Salt and pepper, to taste
1 lb. pasta
Reserved pasta water (about 1/2 c.) to thin
Add ins: tomatoes, mozzarella, grilled chicken, parmesan etc.
Directions:
Add the spinach, garlic clove, parmesan cheese, and nuts to a standard sized food processor and process until you have enough space to add the basil. If you can’t fit all the spinach in at once, process what you can until you have space to add the remaining spinach.
Add the basil and the salt and pepper and process until everything is finely chopped (no large pieces of parmesan cheese remain and nuts are chopped).
Slowly drizzle in the olive oil. Add enough olive oil so that pesto mixture is just coming together. The consistency is not sauce like at this point (more like finely chopped ingredients) and it should be quite thick with no visible amounts of oil.
Taste the mixture and adjust the seasoning with salt and pepper as needed.
Meanwhile cook your pasta. Once pasta is cooked, reserve about 1/2 c. pasta water (to ensure you have enough), and add the pasta to a large bowl.
Add the thick pesto to the top of the pasta and add 1/4 c. reserved pasta water to the top of the pesto. The pasta water thins the pesto. Begin tossing the pesto in the pasta. If the pesto is still too thick, you can add more reserved pasta water (start with 1/8 c. at a time).
Once all combined add tomatoes, mozzarella, and/or chicken, if using, and top the with fresh grated parmesan cheese.
1 1/2 c. (1.5 oz.) fresh basil leaves, lightly packed
3/4 c. Italian parsley leaves, lightly packed
1/4 c. pine nuts or toasted walnuts
3 garlic cloves
1/2 lemon, juiced
1/2 c. olive oil
1 tsp. salt
1 c. Parmesan cheese, plus more for garnish
2 TBSP salt for potato/green bean/pasta water
3 medium (about 12 oz.) Yukon gold potatoes, cut in 1 inch cubes
12 oz. green beans, cut in 1 inch pieces
1 lb. dried fettuccine (can use fresh)
Reserved 1/2 c. pasta water, optional see below
Directions:
Pesto: In a food processer add the basil through the Parmesan cheese and pulse, scraping down the sides with a spatula until the herbs are tiny specks. Add pesto to a serving bowl.
Bring a large pot of water to a boil and add the 2 TBSP salt.
If using fresh pasta: Add the potatoes and green beans to the boiling water and bring back to a boil. Once the water is boiling again, add the fresh pasta and stir so it does not stick together. Boil, stirring frequently until pasta is al dente.
If using dried pasta: Add the potatoes, green beans, and pasta to the boiling water and stir immediately so the pasta doesn’t stick together. Boil, stirring frequently until pasta is al dente.
Option 1: Reserve 1/2 c. of the pasta cooking water and then drain the potatoes, green beans, and pasta. Add the reserved pasta cooking water to the pesto and stir to combine, and then add the potatoes, green beans, and pasta and stir to combine. Top with additional Parmesan cheese.
Option 2: Scoop the potatoes, green beans, and pasta out of the cooking water and add to the pesto and stir to combine (equates to adding 1/2 c. reserved pasta water). Top with additional Parmesan cheese.
In a Dutch oven, heat the olive oil over low to medium heat and then add the shallots and pinch of salt; cook until shallots are soft and lightly golden brown, about 7 minutes. Then add the garlic and red pepper flakes and cook for 1 more minute. If the pan gets too dry, add a splash of oil.
Add the tomato paste and stir it in until it starts to stick to the Dutch oven, about 1 to 2 minutes; then deglaze the Dutch oven with the vodka and scrape up all of the stuck bits from the bottom of the Dutch oven. When the vodka has evaporated after 1 minute, stir in the half and half, 3 c. of the broth, and the rice.
Bring to a boil over medium heat, then cover and transfer to the oven and bake for 40 minutes.
After 40 minutes, remove Dutch oven from the oven, stir in 1 c. of remaining broth along with the Parmesan cheese, and stir to combine. Add more broth until you reach your perfect risotto consistency.
Heat a saute pan over medium heat. Add garlic and saute until fragrant but not brown, about 2 minutes; then add the crushed red pepper and oregano or Italian seasoning. Stir in tomatoes, salt, and sugar. Bring to gentle simmer and cook, stirring occasionally, for 10 minutes.
Stir in water and penne, increase heat to medium-high, and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring often, until pasta is nearly al dente, about 8 minutes. Uncover and continue to cook, tossing gently, until pasta is al dente and sauce is thickened, 4 to 7 minutes; if sauce becomes too thick, add extra water as needed. Off heat, stir in basil and season with salt and pepper to taste and top with burrata.
Top individual portions with Parmesan or Pecorino Romano cheese.
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