tag:www.delaurenti.com,2010:/recipes//1 2010-08-25T18:26:06Z Movable Type 3.33 tag:www.delaurenti.com,2010:/recipes//1.273 2010-08-25T18:16:01Z 2010-08-25T18:26:06Z

In an effort to extol the virtues of the Lugana pasta I mentioned above, take advantage of the last of the tomatoes in the garden and squeeze a few more weeks out of summer by making and serving this pasta salad for a dinner on the deck.

Pat In an effort to extol the virtues of the Lugana pasta I mentioned above, take advantage of the last of the tomatoes in the garden and squeeze a few more weeks out of summer by making and serving this pasta salad for a dinner on the deck. Boil the pasta until it is al dente. Drain and rinse with cold water until pasta is cool to the touch. In a small bowl, mix the olive oil, vinegar and a pinch each of salt and pepper. In a large salad bowl, combine pasta, greens, tomatoes and pine nuts. Drizzle with oil and vinegar. Toss to combine. Finish with crumbled Gorgonzola. tag:www.delaurenti.com,2010:/recipes//1.265 2010-07-09T22:26:09Z 2010-07-09T22:29:17Z

Fear not. Duck is your friend.

Pat Fear not. Duck is your friend. tag:www.delaurenti.com,2010:/recipes//1.260 2010-04-30T17:48:24Z 2010-04-30T17:57:34Z

You may remember Justin Lyon. Justin ran our cafe for a time a few years ago. He's moved on as a private chef and travels between Hawaii and Indian Wells, California with his beautiful wife and two children. Needless to say, the guy can cook. He made this dish for a Family Dinner here at the store (we do family dinners ever so often here. They're fun and exclusive and the crew gets to show off a bit when the inspiration hits them.) Spot Prawns are perfect right now in the Market - if you believe the fish guys and we do most of the time.

Pat You may remember Justin Lyon. Justin ran our cafe for a time a few years ago. He's moved on as a private chef and travels between Hawaii and Indian Wells, California with his beautiful wife and two children. Needless to say, the guy can cook. He made this dish for a Family Dinner here at the store (we do family dinners ever so often here. They're fun and exclusive and the crew gets to show off a bit when the inspiration hits them.) Spot Prawns are perfect right now in the Market - if you believe the fish guys and we do most of the time. Blanch tomatoes 20 seconds until skins soften. Peel skins, core, deseed & chop. Heat 2 Tbsp olive oil in large sauce pan. Add 3 garlic cloves, onion and shells and cook on med/low heat for 20 minutes. Add tomatoes and tomato paste - cook until tomatoes release juice. Add wine & reduce by half. Add enough water to cover prawn shells. Let simmer 45 minutes. Strain broth and reserve. Add 2 Tbsp olive oil to a large sauce pan. Add 2 garlic cloves and cook until just slightly colored. Add fennel and cook until translucent. Add capers, olives and chilies just to heat through. Add the reserved fish stock to pan and let simmer on med until reduced by 1/4. While stock reduces, slice baguette and toast until golden. Rub bread slices with last garlic clove and portion on serving plates. Add spot prawns to "crazy water" and simmer for 1-2 minutes until just cooked through. Add Italian parsley and mix. Portion on top of bread slices and pour crazy water over the top to slightly cover bread. Finish with extra virgin olive oil and garnish w/remaining parsley. tag:www.delaurenti.com,2010:/recipes//1.256 2010-01-28T18:25:33Z 2010-01-28T18:27:20Z

Michele (my wife), makes this very rarely. We can't figure why because it's really quite delicious and easy. Perhaps because it can be messy. Fear not! Dive in and go at it.

Pat Michele (my wife), makes this very rarely. We can't figure why because it's really quite delicious and easy. Perhaps because it can be messy. Fear not! Dive in and go at it. Thaw the spinach and squeeze as much water out of it as humanly possible. Chop and place in mixing bowl with the ricotta, 1 ounce of Reggiano, and the yolks. Season with salt & pepper. Bring a large pot of salted water to a boil. Form the mixture into cherry-sized balls and gently drop into the water - a few at a time. When they rise to the top, they're done. Repeat until all the balls are cooked, placing the finished gnocchi onto a warmed tray with a slotted spoon. Cover the gnocchi with the butter and the rest of the Reggiano. Verdicchio sounds good with these gnocchi, doesn't it? You can easily freeze the gnocchi, too. Just place them on a silpatted (or parchmented) cookie sheet and place in the freezer. Once frozen, move them to a zip-loc bag and use them at will. tag:www.delaurenti.com,2009:/recipes//1.252 2009-12-17T18:54:54Z 2009-12-17T19:04:10Z

DeLaurenti chef Garrett Abel, with a literary gun to his head, created this recipe as the ideal platform for the 2009 Ponticelli Olio Novello. The underlying starch and pork really show off the grassy, fresh extra virgin olive oil. This makes for a wonderful first course paired with an indigenous sangiovese such as Rossosole.

Pat DeLaurenti chef Garrett Abel, with a literary gun to his head, created this recipe as the ideal platform for the 2009 Ponticelli Olio Novello. The underlying starch and pork really show off the grassy, fresh extra virgin olive oil. This makes for a wonderful first course paired with an indigenous sangiovese such as Rossosole. In a soup pot over medium heat, crisp the pancetta. When finished, remove pancetta with slotted spoon, leaving the rendered fat. Saute' onion in pancetta fat until translucent - about 5 minutes. Add beans and cover them with stock. Gently simmer about 45 minutes or until beans are slightly tender - be careful not to destroy the beans with a violent boil. Remove about 1/12 cups of simmered beans/onion mixture and set aside. Puree remaining bean/onions/stock in blender until silky smooth. Add a bit of extra stock to thin puree. Add reserved pancetta & reserved beans/onions. Season to taste. Float Olio Novello on top as garnish. Serve it hot. tag:www.delaurenti.com,2009:/recipes//1.246 2009-10-23T00:21:22Z 2009-10-23T00:38:33Z

So we got this pistachio flour in from Bazzini and we were wondering what to do with it. We talked about encrusting pork with it or frying pork chops dusted with it, but those ideas seemed a little less than challenging. So we decided to make pasta with it. Give it a try if you've got a little extra time.

Pat So we got this pistachio flour in from Bazzini and we were wondering what to do with it. We talked about encrusting pork with it or frying pork chops dusted with it, but those ideas seemed a little less than challenging. So we decided to make pasta with it. Give it a try if you've got a little extra time. Pasta: Sift the flours together, then mix 2 eggs with the flour. We didn't need water to make the dough but you might. Let dough stand for 20 minutes (or refrigerate overnight). With a little dusting of "OO" flour on the work surface, roll out into rectangular sheet (4" x 16"). You want the pasta to be really thin about 1/32" thick. By the way, this is very easy with an Atlas Pasta Machine....available at DeLaurenti! Wisk the third egg for an egg wash. Filling: Mix ricotta, zest and salt Sauce: Brown the butter in a medium sauce pan over medium heat. Take it slow. Once the butter starts foaming, take it off. Assembly Drop small dollops of ricotta mixture about 1" apart on the top half of the pasta sheet. With egg wash, "paint squares around the ricotta dollops and fold the sheet over the dollops, pressing firmly over the egg-wash lines. Be sure to get all of the air out of the ravioli pillows. Cut out the ravioli and freeze them for 30 minutes. (Freezing them better ensures that they won't open when gently boiled.) Plate the ravioli and pour sauce over top. Sprinkle crushed pistachio over and serve. tag:www.delaurenti.com,2009:/recipes//1.243 2009-09-12T10:30:41Z 2009-09-12T10:35:30Z

This is a good one. You can make this a day ahead of time or even freeze an extra loin. When guests arrive, you’ll kill 'em with your skills!

Pat This is a good one. You can make this a day ahead of time or even freeze an extra loin. When guests arrive, you’ll kill 'em with your skills! Sprinkle the pork roast generously with salt and pepper. Butterfly the loin lengthwise. Arrange the pancetta slices on your counter or cutting board, overlapping each slice a bit. (Done correctly, it will be in the shape of a rectangle big enough to wrap the loin.) Spread half of the garlic mixture along the butterflied surface of the loin and fold the loin back over itself. Spread the other half of the garlic mixture over one side of the loin. Place the loin, garlic mixture side down, in the center of the pancetta rectangle. Wrap the pancetta slices around the pork and tie the whole thing up with string. It doesn't have to be pretty; it just has to keep the pancetta on the loin. You'll cut the string off before you carve and serve. Place the pork in a roasting pan, covered, and refrigerate the whole thing for about an hour - you want the loin cold. Preheat the oven to 350 degrees F. Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork for 90 minutes covered. Raise oven temp to 400 and finish for 30 minutes to crisp the pancetta Transfer the pork to a cutting board. Cover with aluminum foil and let stand for 10 minutes. (This is a HUGE step. Dry pork awaits those who don't.) Remove the string. Reduce the pan drippings with white or red wine then sauce the carved loin. ]]> tag:www.delaurenti.com,2009:/recipes//1.241 2009-07-09T19:18:21Z 2010-02-09T17:45:17Z

This is a great recipe and you'll find a version of it on the package of pasta itself. I left out bottarga (salted, pressed tuna roe) because I think it's too salty for the dish but, of course, we sell bottarga and you're free to pile it on!

Pat This is a great recipe and you'll find a version of it on the package of pasta itself. I left out bottarga (salted, pressed tuna roe) because I think it's too salty for the dish but, of course, we sell bottarga and you're free to pile it on! Bring a large pot of water to boil. Make sure you have plenty of water because this pasta takes nearly 20 minutes to cook. Mix all of the other ingredients in a bowl and let rest, at room temp, until the pasta is cooked al dente. Strain the pasta and mix it all up. That's it! tag:www.delaurenti.com,2009:/recipes//1.239 2009-05-14T07:34:07Z 2009-05-14T07:37:47Z

Winning recipe for this year's Seattle Cheese Festival Grilled Cheese Sandwich Contest!

Pat Winning recipe for this year's Seattle Cheese Festival Grilled Cheese Sandwich Contest! Peel the onion and cut it in half. Slice each into thin half rings. Melt 2 tbsp. of the butter in a skillet. Add the onion and stir to combine. Pour all but about 2 ounces of the beer over the onions in the skillet and cook them down over medium heat stirring occasionally until all the beer evaporates and the onions are soft. Mix the last 2 ounces of the beer with the softened butter until combined. This is best done by "smooshing" the butter into the beer with the back of a spoon over and over again in a small ceramic bowl. Butter each slice of bread liberally. Place the buttered (side) of the bread into a skillet over medium heat and top with 1 ounce of each of the two kinds of shredded cheese. Put a generous spoonful of the softened onions on top of the cheese. Cook for about 4 minutes on the first side, then flip it and cook about 2 minutes on the second side until the onions melt into the cheese and the bread is brown and crusty. tag:www.delaurenti.com,2009:/recipes//1.237 2009-03-05T18:56:45Z 2009-03-05T19:05:26Z

My wife's family calls the soupy remains at the bottom of any dish "mogi-mogi" (pronounced "mo-gee, mo-gee"). I'm not sure why but it's probably Italian dialect or slang for "eat-it, eat-it". In any event, it's what they fight over at the end of the meal. I've only been around for about 20 years but I'm getting pretty good at the mogi-mogi grab. When you want to force the mogi-mogi, make bagna cauda.

Pat My wife's family calls the soupy remains at the bottom of any dish "mogi-mogi" (pronounced "mo-gee, mo-gee"). I'm not sure why but it's probably Italian dialect or slang for "eat-it, eat-it". In any event, it's what they fight over at the end of the meal. I've only been around for about 20 years but I'm getting pretty good at the mogi-mogi grab. When you want to force the mogi-mogi, make bagna cauda. Heat butter and EVOO on low until melted. Add garlic and saute gently a few minutes. Add anchovies and let them break down gently. Serve in a heated ramekin or bowl with veggies/bread surrounding. Dive in. Prosecco is perfect with this appetizer. For that matter, Prosecco is great with almost every appetizer! tag:www.delaurenti.com,2009:/recipes//1.234 2009-02-12T22:19:01Z 2009-02-12T22:26:19Z

Since we have wonderful fresh buckwheat pasta in the shop now, you have to try this recipe.

Pat Since we have wonderful fresh buckwheat pasta in the shop now, you have to try this recipe. In a medium pot of boiling salted water, cook the eggs for 5 minutes. Drain and cool under cold running water. This is important, as you want the eggs to be soft-boiled. In another pot of boiling salted water, boil the pasta until it's done and drain. In a medium skillet, heat the rest of the olive oil, add the leek then cook over medium heat until translucent. Reduce the heat to low and stir in the mascarpone, then the cream and finally the butter. Season with salt and pepper and remove from the heat. Add the roasted mushrooms, cooked pasta and spinach to the skillet and toss. Plate the pasta. Peel and halve the eggs lengthwise, adding one to each bowl. Finish the pasta with the Reggiano and serve. ]]> tag:www.delaurenti.com,2008:/recipes//1.226 2008-11-22T17:19:09Z 2008-11-22T17:23:25Z

Pat Boil the pasta in salted water for about 2 minutes (for fresh; 10-15 for dried). Drain the pasta, pour it back into the pot over the pat of butter. Salt lightly and plate. For showmanship, say the following, "Allora. Mia creazione!". Barbera d'Alba was created for this dish. tag:www.delaurenti.com,2008:/recipes//1.225 2008-11-22T17:14:31Z 2008-11-22T17:17:22Z

Pat Boil the pasta in salted water for about 2 minutes (for fresh; 10-15 for dried). Drain the pasta, pour it back into the pot over the pat of butter. Salt lightly and plate. Shave the truffle over the pasta AT THE TABLE. Showmanship is not overrated. Barbera D'Alba, of course. tag:www.delaurenti.com,2008:/recipes//1.218 2008-10-11T00:36:25Z 2008-10-11T00:42:15Z

Michele and I had this the other night at a restaurant out of town and thought it would be great as a spread on a sandwich (rosemary cotto, cannellini bean spread, arugula) or as just a nice addition to your antipasto plate atop toasted bread.

Pat Michele and I had this the other night at a restaurant out of town and thought it would be great as a spread on a sandwich (rosemary cotto, cannellini bean spread, arugula) or as just a nice addition to your antipasto plate atop toasted bread. Toss all the ingredients into a food processor and blend to your desired consistency. As noted above, this spread with toasted bread should be enough to keep your guests at bay while you slave over their next meal. tag:www.delaurenti.com,2008:/recipes//1.214 2008-08-27T17:40:33Z 2008-08-27T19:59:04Z

We just tasted about a dozen BLTs (and PLTs - "P" as in Pancetta) to include on our menu for the cafe so we have bacon on our mind. We tossed around a few ideas, and this one came up as an amalgamation of a couple of recipes: the BLT with a fried egg and the BLT as a salad. I think you'll like what came out of this brainstorming session....

Pat We just tasted about a dozen BLTs (and PLTs - "P" as in Pancetta) to include on our menu for the cafe so we have bacon on our mind. We tossed around a few ideas, and this one came up as an amalgamation of a couple of recipes: the BLT with a fried egg and the BLT as a salad. I think you'll like what came out of this brainstorming session.... One egg = one salad. This recipe assumes you're eating alone. Mix the olive oil, vinegar, salt and pepper, and dress the salad. Wrap the tomato wedges with 1/2 slice of bacon and fry them on all sides. Fry the egg in the bacon fat! Set the wedges and fried egg on the dressed greens, drop in the croutons and go at it.