Combine pesto with ¼ cup of oil and set aside. Heat oil in a large skillet over low heat. Add the Gnocchi and stir occasionally to coat in the oil and allow them to brown slightly, about 4-6 minutes. Be careful not to burn the gnocchi. Increase heat to medium and add the pesto mixtureContinue reading “Gnocchi with Pesto”
Recipe Archives
Gnocchi with Butter and Sage
Melt the butter in a large skillet over low heat. Add the shallot and chopped sage and cook over low heat for 4-5 minutes, being careful not to burn. Add the gnocchi and continue, stirring occasionally for an additional 4-5 minutes. Let the gnocchi brown slightly. Add the stock and increase heat to medium. ContinueContinue reading “Gnocchi with Butter and Sage”
Crepes
Combine flour, salt and sugar in a mixing bowl. In a separate bowl, combine milk, eggs and mutter. Add wet mixture to the dry mixture and combine thoroughly. Using an 8-inch non-stick skillet, place 1-2 oz. of crepe batter in center on medium heat and swirl to coat pan. Allow to set, loosen edges withContinue reading “Crepes”
Chicken Meatballs
Wrap the ricotta cheese in cheesecloth and place in a strainer set over a bowl. Weight the cheese with a couple bowls and refrigerate overnight to drain the excess water. In a large mixing bowl, combine the drained ricotta with the chicken, eggs, grated cheese, salt and pepper using your hands. Mix thoroughly until completelyContinue reading “Chicken Meatballs”
Chicken Cacciatore
For the marinade: Combine all ingredients in a mixing bowl and reserve. For the Cacciatore: Using the marinade above, coat the chicken pieces thoroughly and rub into the meat under the skin. Cover and refrigerate for 2 hours. After chicken has marinated, remove and discard any remaining marinade in the container. Heat olive oil inContinue reading “Chicken Cacciatore”
Asparagus Risotto
Heat the oil in a large skillet over medium heat. Add the asparagus and shallots and stir until tender, about 3-4 minutes. Deglaze with the wine and continue cooking for 2 minutes. Add the stock and bring to a simmer. Immediately add the cooked risotto, pesto and shredded cheese. Stir frequently until stock has beenContinue reading “Asparagus Risotto”
Zucchini Pasta
Slice the zucchini on a mandoline fitted with the 1/8” shoestring attachment. Toss the zucchini in 1 tsp of the salt and place in a strainer for 30 minutes to draw out excess moisture. This will be used as your “pasta.” Separately, combine the pesto and ½ cup of the olive oil. Heat the remainingContinue reading “Zucchini Pasta”
Spaghetti Marinara
Bring the water and salt to a boil in a large stock pot. While you are waiting for the water to boil, prepare a large bowl of ice water. Add the dry pasta to the boiling water and stir frequently until pasta is tender but not mushy. Reserve ¼ cup of the pasta water, strainContinue reading “Spaghetti Marinara”
Spaghetti Bolognese
Cook spaghetti using the directions on the package. Heat Bolognese in a 2 quart sauce pot and hold hot. Separately, heat marinara in a 1 quart sauce pot over medium heat, stirring frequently, about 6-8 minutes. Transfer to a large mixing bowl and add reserved pasta water and hot spaghetti and combine thoroughly.