tag:www.delaurenti.com,2008:/recipes//1 2008-04-23T19:35:16Z Movable Type 3.33 tag:www.delaurenti.com,2008:/recipes//1.201 2008-04-23T19:30:25Z 2008-04-23T19:35:16Z

Pat tag:www.delaurenti.com,2007:/recipes//1.188 2007-12-07T18:56:36Z 2007-12-07T18:58:30Z

Pasta making is simple, messy and rewarding. In the time it takes to watch the good part of 60 Minutes, you and yours can make delicate, tasty pasta. Once you figure out how to make the pasta, of course the opportunities are endless. Master the pasta part of this recipe then get creative (but whatever you do, do not make chocolate ravioli - that's sacrilegious).

Pat Pasta making is simple, messy and rewarding. In the time it takes to watch the good part of 60 Minutes, you and yours can make delicate, tasty pasta. Once you figure out how to make the pasta, of course the opportunities are endless. Master the pasta part of this recipe then get creative (but whatever you do, do not make chocolate ravioli - that's sacrilegious). Saute the sausage in the oil, breaking it up with a wooden spoon while it browns. Sauté until you don't see pink. Add the tomatoes and the Ariost. Crush the tomatoes as you did with the sausage. Reduce over medium heat for about 10 minutes. Boil the pasta (should take about 2-3 minutes) then add it to the sauce in the pan. Toss in the pan and serve warm. You could grate some Reggiano, but that's gilding the lily, frankly. tag:www.delaurenti.com,2007:/recipes//1.187 2007-12-07T18:54:26Z 2007-12-07T18:56:01Z

Master the pasta part of this recipe then get creative (but whatever you do, do not make chocolate ravioli - that's sacrilegious).

Pat Master the pasta part of this recipe then get creative (but whatever you do, do not make chocolate ravioli - that's sacrilegious). Make a well on a wood or marble surface (wood tends to be better because it stays warmer). Crack the eggs in the well and start whisking the flour into the eggs gently until the flour is absorbed by the eggs. With your hands, fold the dough into a ball then start kneading it. Don't be gentle but be consistent. Kneed firmly with the heel of your palm, folding the dough over itself, then turn it counterclockwise (or clockwise, whatever you prefer - just do it the same way each time). You're finished kneading the dough (about 5 minutes) when the ball barely holds its shape. This is a subjective thing. There's no exact right time when it's done so be open to experimenting with this recipe. If you have any questions, please email me any time: pat@delaurenti.com. Wrap your dough ball in plastic and let it set for about 30 minutes before rolling it out for pasta. Roll it as thin as you want your pasta, remembering that thinner is often better, especially when doing filled pasta. Cut it with a knife and let stand for 5 minutes before cooking. If you do a filled pasta (ravioli, tortellini, etc.), fill the squares immediately, then line the edges of the pasta squares with warm water (this will be your glue), drop in some filling (fresh ricotta and fresh parsley is great) and press the edges together firmly. tag:www.delaurenti.com,2007:/recipes//1.185 2007-11-07T23:08:33Z 2007-11-07T23:10:29Z

I saw fresh porcini mushrooms in the Market yesterday (Sossio's) and despite their cost, the weather demanded their inclusion with prosciutto in this newsletter's recipe.

Pat I saw fresh porcini mushrooms in the Market yesterday (Sossio's) and despite their cost, the weather demanded their inclusion with prosciutto in this newsletter's recipe. This goes great with a simply prepared steak or pork tenderloin - oh and a wine that begins with the letter "B" (Barbera, Barolo, Barbaresco, Brunello).]]> tag:www.delaurenti.com,2007:/recipes//1.181 2007-08-30T19:11:52Z 2007-08-30T19:18:29Z

Verdicchio sounds good with this little dish, don't you think?

Pat Verdicchio sounds good with this little dish, don't you think? tag:www.delaurenti.com,2007:/recipes//1.175 2007-06-28T19:16:58Z 2007-06-28T19:21:38Z

This is another version of asparagus wrapped in prosciutto but it's the best one and the easiest.

Pat This is another version of asparagus wrapped in prosciutto but it's the best one and the easiest. (OK, a quick side-note on Prosciutto thickness: Prosciutto should be sliced thin, but not too thin. If you have to ask your wife to scrape it off the paper because she has longer finger nails, it's too thin. If you can stack it like drywall, it's too thick. Perfectly sliced prosciutto is opaque, not see-through -- as thick as two pieces of paper, not one.) Cut the firm ends off the asparagus. A good way to do this is to take one spear and bend it until it snaps. Wherever it snaps along its length is where you cut the other spears. Wrap each spear with prosciutto. A well wrapped spear is one where you can see about an inch of asparagus on each end and you have two layers of prosciutto around the spear. Heat the olive oil and drop half the spears into the pan. Sauté the spears for about 3 minutes over medium heat or until the prosciutto smells good and starts to crisp. Place spears on a platter and sprinkle the Reggiano over it all. Serve warm. Repeat when needed. Pinot Grigio or Vernaccia di San Giminano would be great with this! tag:www.delaurenti.com,2007:/recipes//1.172 2007-06-06T06:14:51Z 2007-06-06T06:21:10Z

Seems weird but very easy to make and endless in its possibilities. You could buy our frozen dough balls, roll them out and cut mini pizzas out of it if you're in a hurry, but you'll be more satisfied if you make the dough yourself.

Pat Seems weird but very easy to make and endless in its possibilities. You could buy our frozen dough balls, roll them out and cut mini pizzas out of it if you're in a hurry, but you'll be more satisfied if you make the dough yourself. Dilute the yeast in the water for about 20 minutes. Sift the flour in a large bowl or onto a dusted board/counter. Make a puddle with the yeasted water, adding the salt and oil, too. Knead dough until it no longer sticks to your hands. In a lightly oiled bowl, place the dough ball and cover with a dish towel for about 90 minutes. The dough will double in size - when it does, punch it down then take it out, cutting it into small pieces. From here, you will make your pizza crusts. Make them any size you want. Smaller (4"-6") is better as they are easier to control on the grill and you can try lots of different topping this way. Toppings Anything you want. My favorite ingredients are mushrooms, capers, fontina cheese, prosciutto - whatever you like. Grilling Grill the pizza crusts without the toppings for about 2 minutes over a hot flame (you are basically pre-baking the crust). Take them off, top them, then throw them back on for another 3-4 minutes. If you burn the edges, you've succeeded! tag:www.delaurenti.com,2007:/recipes//1.164 2007-05-04T00:22:18Z 2007-05-04T00:27:26Z

It’s a classic salad with a twist. We hope you enjoy it.

Pat It’s a classic salad with a twist. We hope you enjoy it. Emulsify the EVOO, lemon juice, shallot, salt and pepper by whisking it in a bowl. This will be your dressing and your glaze for the lettuce and cheese. Brush (or spray) the Romaine quarters with vinaigrette then lightly salt them. Grill them on your really hot BBQ until you get good, dark char marks. Set Romaine aside and grill the cheese on both sides. Get good, dark char marks on the cheese - it won't melt, honest. Once grilled, plate the Romaine, sprinkle with dressing, crumble the cheese on top, sprinkle the nuts and tomatoes then dress lightly again. Serve warm. Stephen says a Greco di Tufo would be great with this and of course we all agreed. tag:www.delaurenti.com,2007:/recipes//1.161 2007-04-19T19:45:23Z 2007-04-19T19:47:38Z

This recipe is based on a dish we had in Udine, Italy a few weeks ago. It was white asparagus season in that part of Friuli and they were all over every menu. The bottarga is the yin and the blood orange is the yang of this recipe.

Pat This recipe is based on a dish we had in Udine, Italy a few weeks ago. It was white asparagus season in that part of Friuli and they were all over every menu. The bottarga is the yin and the blood orange is the yang of this recipe. Peel the oranges then slice into 1/4" discs. Trim the firm bottoms from the asparagus spears then quickly blanch them (1 minute). Drop in an ice bath or run under cold water to cool them down quickly. Using a potato peeler, first trim the 'skin' from the outside of the spear then shave long strips from the spears (it helps to place the spears flat on a cutting board to do this). Depending on the size of the spear, use 1-2 spears per plate - placing the peeled asparagus over the fanned orange slices. Grate the bottarga over the spears and drizzle olive oil over the salad. Serve chilled. tag:www.delaurenti.com,2007:/recipes//1.147 2007-03-03T00:28:09Z 2007-03-06T05:40:20Z

Rabbit Ragu Rigatoni

Pat Rabbit Ragu Rigatoni Transfer mixture into 4 quart saucepan and pour in the used saute pan the rest of the wine to scrape off all the brown bits. Pour this into the larger saucepan.
Chop porcini and add it to the pan along with strained porcini water. Simmer on medium heat for 10 minutes, stiring frequently. Add stock, lower the heat, and let cook at very low temperature until it's as thick as you want for your pasta. Boil the fresh pasta al dente and mix with ragu. ]]> tag:www.delaurenti.com,2007:/recipes//1.138 2007-02-02T19:20:48Z 2007-02-02T19:23:04Z

Here's one from Stephen's stable of Wine Club recipes. This is great with classic Spanish Tempranillo.

Pat Here's one from Stephen's stable of Wine Club recipes. This is great with classic Spanish Tempranillo. Place figs and apricots in a saucepan, cover with boiling water and let soak for about two hours. Rub the beef with the peppercorns and sprinkle with salt. Remove fruit from the pan and dice. Reduce the liquid. In a skillet sauté the beef for about a minute on each side. Add the brandy cook a bit more. Remove the beef to a platter. Add fruits, reduced soaking liquid, cream and beef stock to the skillet. Reduce the mixture by one third. Pour over beef. tag:www.delaurenti.com,2006:/recipes//1.130 2006-12-14T10:12:18Z 2006-12-14T10:13:38Z

So simple but it makes you look like a genius. With Champagne, they're perfect, dipped in balsamic they're delicious, on soup, they're stunning -- the Parmigiano-Reggiano Chip.

Pat So simple but it makes you look like a genius. With Champagne, they're perfect, dipped in balsamic they're delicious, on soup, they're stunning -- the Parmigiano-Reggiano Chip. Preheat oven to 350. Cover baking sheet with parchment paper and sprinkle the cheese in mounds. Flatten teh mounds into 2 -inch discs. Cook in oven for about 10 minutes or until lightly golden. Place on wire cooling rack. Serve hot or cold. tag:www.delaurenti.com,2006:/2006/recipes//1.127 2006-12-14T03:06:53Z 2006-12-14T03:07:25Z

This recipe is a tangent off of a pasta recipe you may have seen before (gnocchette and pesto).

Pat This recipe is a tangent off of a pasta recipe you may have seen before (gnocchette and pesto). Fry the cubed potato in about a 1/4 inch of olive oil. As the potato is just beginning to brown, add the beans and continue to sauté. Remove from heat when the potato is golden brown and the beans are finished cooking, but still crisp. Mix the pasta together with the potato and beans, the pesto, and the left over 2 tablespoons of pasta water. Salt and pepper to taste and serve with grated Parmigiano-Reggiano. tag:www.delaurenti.com,2006:/2006/recipes//1.126 2006-12-14T03:05:52Z 2006-12-14T03:06:46Z

Pancetta, salt-cured pork belly, has a richness that is well balanced with the earthiness of squash in this pasta dish.

Pat Pancetta, salt-cured pork belly, has a richness that is well balanced with the earthiness of squash in this pasta dish. While cooking pasta, sauté pancetta, shallots and garlic in about 1 tablespoon extra virgin olive oil over medium-high heat. When pancetta is just beginning to brown, add the butternut squash and continue cooking until squash is just soft. About 2 minutes before your pasta is finished cooking, add the spinach to the squash and pancetta. If the sauce is too dry, you may add some of the water from the cooking pasta at this point. When the pasta is finished cooking, add it to the sauce, season with salt and pepper and mix well. Top with Parmigiano Reggiano. tag:www.delaurenti.com,2006:/2006/recipes//1.125 2006-12-14T03:05:10Z 2006-12-14T03:05:45Z

Of course, the best way to prepare this dish is with fresh truffles grated over the top of buttered pasta. However, if truffles are not in season, this is an excellent way to prepare a simple but decadent pasta.

Pat Of course, the best way to prepare this dish is with fresh truffles grated over the top of buttered pasta. However, if truffles are not in season, this is an excellent way to prepare a simple but decadent pasta. Boil water. When water is to a full boil, add 2 teaspoons of salt to the water. Prepare the pasta al dente (look on package for cooking times). When pasta is done, pour it into a large serving bowl. Add the butter and oil and the salsa tartufata. Add salt and pepper to taste. Mix well. Top with grated Parmigiano Reggiano.