"Now that La Quercia Guanciale is readily available"

Where do you get La Quercia guanciale? Thanks!

casualcrit wrote:"Now that La Quercia Guanciale is readily available"

Where do you get La Quercia guanciale? Thanks!

Maybe I shouldn't have said exactly that since I'm not sure it's sold outside of restaurants but I'm sure you can check at the deli that the others have bought La Quercia prosciutto from. The guanciale pictured is just another day at work, sorry for the mislead.

The most amazing pasta dish only requires 3 ingredients:

*Angel Hair pasta
*Butter
*Aged Mizithra cheese- no substitutes

As the pasta nears Al dente, melt the butter and basically burn it. Get it to a nice caramel color without scorching it! Drain the pasta and toss it in the brown butter sauce. Immediately grate the aged Mizithra cheese liberally. Enojy while hot!

Jayz wrote:

casualcrit wrote:"Now that La Quercia Guanciale is readily available"

Where do you get La Quercia guanciale? Thanks!

Maybe I shouldn't have said exactly that since I'm not sure it's sold outside of restaurants but I'm sure you can check at the deli that the others have bought La Quercia prosciutto from. The guanciale pictured is just another day at work, sorry for the mislead.

Panozzo's in the South Loop carries the La Quercia guanciale.

I mentioned the fresh tomato pesto (Trapanese) from Cooks Illustrated in the pestos thread. That is a real winner. I've made it several times with the glut of sweet 100 tomatoes from my patio. I've also been making an oven roasted tomato, goat cheese (with a great fresh goat cheese from the Green City Market), sauteed onion, balsamic vinaigrette and thyme pasta frequently. The oven roasted tomatoes take a while (I've been trying to roast a big batch every week or so) but they are very versatile and seem to last a couple weeks, if I don't eat them first.

thaiobsessed wrote:I mentioned the fresh tomato pesto (Trapanese) from Cooks Illustrated in the pestos thread. That is a real winner.

This was delicious - as you rightly mention. In fact, Antonius (as per usual) had a thread on this very subject back in 2006.

thaiobsessed wrote:I've also been making an oven roasted tomato, goat cheese (with a great fresh goat cheese from the Green City Market), sauteed onion, balsamic vinaigrette and thyme pasta frequently. The oven roasted tomatoes take a while (I've been trying to roast a big batch every week or so) but they are very versatile and seem to last a couple weeks, if I don't eat them first.

I deeply desire to be in the same room as this pasta. Probably better for you that I'm not

I have heaps of trouble getting thick pancetta (and it is so expensive) but bacon usually works fine.

Recently I've been eating a lot of what I call pasta delight. Olive oil, garlic, chili, tinned tuna, and tomatoes. Yum!

One of my all time favorites is spaghetti w/ breadcrumbs, if you haven't had it you should give it a try. Very simple.

Fresh bread crumbs. (today was half of a baguette) Toast w/ olive oil til GB&D.

Add pasta to boiling salted water.

While pasta cooks add EVOO to thouruoghly cover bottom of large skillet. Slice 2 cloves of garlic and as much red pepper flakes as you like.

When pasta is al dente remove and add to skillet allowing some water to go in the skillet as well.

Add half toasted breadcrumbs to pasta and toss adding reserved pasta water a needed to keep moist. Toss w/ some fresh chopped parsley.

Serve with remaining bread crumbs, EVOO, and fresh parsley.

It's Carbtastic,

Jeff

Welcome, Jeff!

That's one of my favorites as well. And I heartily endorse the addition of a couple of minced anchovy fillets, stirred into the pan off-heat after you've sizzled your garlic and red pepper.

Thanks for the welcome Dom! I agree w/ the anchovy fillets, although I don't use them all the time in this dish they will make an apperance next time.

Jeff

Ran into happy_stomach this morning at the Green City Market while I was in search of some broccoli. Sharon - in case you were wondering what it was for...

Fettucine with Broccoli Pesto:



I really like this recipe, especially when terrific, local broccoli is available. The "secret" is the rehydrated and chopped golden raisins, which get pureed with roasted broccoli, garlic, olive oil, walnuts and lemon juice. The subtle sweetness they add to the pesto serves as a wonderful backdrop to the broccoli's bitterness.

"The Secret" - Rehydrated Golden Raisins


Broccoli & Walnuts Roasted with Garlic:


Processed With the raisins, grated cheese, lemon juice and olive oil:




Dinner for 2 tonight, and loads of leftover broccoli pesto for the freezer. Broccoli and raisins are a great combination, in pesto and many other forms.

More fun with pasta sauces that have raisins...

The mostly-classic, mostly Sicilian combination of cauliflower, saffron, anchovies (or sardines) and raisins is one of my favorites this time of year. I don't think there's any one definitive recipe, so here's mine:

1. Sautee 4-5 anchovies with 4-5 cloves of garlic:


2. Add cauliflower pieces, plumped raisins, and white wine, then cook til soft and falling apart:


3. Cook pasta. Remove a cup of cooking water and dissolve saffron threads in it.

4. Toss pasta with cauliflower combo and saffron water. Let meld, finish with a touch of oil, then serve with cheese.



The very soft cauliflower crumbles and almost melts into the saffron sauce. It's a great dish.

Kenny,

Both of those preparations look amazing. I do something similar with broccoli, anchovies, chilies, pine nuts and raisins. I cook it long enough that the broccoli gets very soft and nearly melts into the sauce. Next time I will try pureeing a la pesto.

Cauliflower and saffron? I think I know what I am making for dinner tonight.

H

Yep. Making a note to change the menu around to make way for cauliflower, raisins, saffron, right after Thanksgiving.

pairs4life wrote:Yep. Making a note to change the menu around to make way for cauliflower, raisins, saffron, right after Thanksgiving.

If you're skipping the anchovies to make it vegetarian, I might suggest a small amount of chopped olives instead. In fact, that sounds good enough that I just might do it myself next time.

We made the fettucine with sweet corn (frozen last summer), chiles and burrata last night from the Local Lemons blog (which we saw had won an award from Saveur). It was incredible. I'd been eyeing the recipe and, happily, Graziano's had freshly flown-in burrata this weekend. We used pancetta instead of prosciutto. Also, the recipe only calls for the soft, inner cheese but I cut up the rest and threw that in too. Really amazing dish.

I make mine like via chgo. I don't like pancetta. Some how it has an off porky taste that does not sit well with me. I always use regular bacon.

no pic, but it's yummy - start with lemon pepper pasta from Trader Joe's

sautee garlic in oil (I've been using green garlic, but regular is fine)
shallots might be nice too, but not onion
add chopped red pepper, cook a bit
add chopped fresh tomato or drained canned chopped tomato
and some white wine, simmer briefly (both tomato and red pepper are optional)

toss pasta with this, grated zest of 1/2 a lemon or more to taste, lemon juice to taste
lots of freshly ground pepper,

toss again (gently) with chopped leftover salmon (I prefer smoked salmon) and fresh goat cheese
sprinkle with chives or parsley if you want some green

Thats it. I'm having pasta tonight. I'll make some long spaghetti and toss it with cream sauce and pesto. Perhaps I'll add sun dried tomatoes and peas.

Parmesan cheese to top it off.

thaiobsessed wrote:We made the fettucine with sweet corn (frozen last summer), chiles and burrata last night from the Local Lemons blog (which we saw had won an award from Saveur). It was incredible. I'd been eyeing the recipe and, happily, Graziano's had freshly flown-in burrata this weekend. We used pancetta instead of prosciutto. Also, the recipe only calls for the soft, inner cheese but I cut up the rest and threw that in too. Really amazing dish.

[img]http://i39.photobucket.com/albums/e169/beccanyc1/IMG_0475.jpg[/im]

I made this tonight.

It was awesome. Really easy. I used pancetta instead of proscuitto. Burrata was from Caputo's.

the wimperoo wrote:I made this tonight.

It was awesome. Really easy. I used pancetta instead of proscuitto. Burrata was from Caputo's.

Looks fabulous (and I'm glad you posted pics that did this dish justice).

thaiobsessed wrote:

the wimperoo wrote:I made this tonight.

It was awesome. Really easy. I used pancetta instead of proscuitto. Burrata was from Caputo's.

Looks fabulous (and I'm glad you posted pics that did this dish justice).

Thanks for bringing the recipe to the board.

Sorry, no photo, but this is my summer favorite. Linguine with no-cook tomato-basil sauce.

Good olive oil
Salt
Freshly ground pepper
Lots of chopped garlic (5-6 cloves per pound of pasta)
A bunch of basil, torn up
Wonderful fresh tomatoes--a variety is nice, but any you have will do--dropped in the pasta water just long enough to slip their skins off. Roughly chopped.

Put all of the above in your serving bowl and smush it around a while

Add linguine, cooked and drained but not cooled.

Serve at room temperature.

Sorry, no pic

serves 2

chunked up garlic, gently cooked in very low heat olive oil while the pasta water boils
2 fresh tomatoes, peeled (using the dip into boiling pasta water technique) cut into chunks
pinch chili pepper seeds

enough pasta to serve 2 (I used rotini)

toss fresh tomato chunks in with garlic chili and oil while pasta boils, add a little salt

Drain pasta

toss pasta with hot tomatoes, add 4 times as much arugala as pasta (or more arugala)

after arugala wilts, add in grated parmesan and a squeeze of lemon juice to taste.

One dish meal. Yum!

Onions caramelized in olive oil, tossed with the pasta, salt, coarse black pepper and julienned basil, dotted with butter. I'll sometimes add green beans and/or goat cheese.

Any pasta of your choice

1 box tomato basil soup

1 Garlic & herb Boursin cheese

parmigiano reggiano

white wine to make the soup...

cook the pasta to al dente, make the soup with white wine, once the soup is done, add the whole cheese into the soup, this makes it creamy - toss with the pasta, shave parmesan cheese

Kennyz wrote:Fettucine with Broccoli Pesto:

I really like this recipe, especially when terrific, local broccoli is available. The "secret" is the rehydrated and chopped golden raisins, which get pureed with roasted broccoli, garlic, olive oil, walnuts and lemon juice. The subtle sweetness they add to the pesto serves as a wonderful backdrop to the broccoli's bitterness.

"The Secret" - Rehydrated Golden Raisins
Broccoli & Walnuts Roasted with Garlic:
Processed With the raisins, grated cheese, lemon juice and olive oil:
Dinner for 2 tonight, and loads of leftover broccoli pesto for the freezer. Broccoli and raisins are a great combination, in pesto and many other forms.

Do you have any specifics on qty and measurements of ingredients?

After Sundevilpeg (thanks!) posted about the chantarelles at Treasure Island, I stopped there last week and picked some up. I wanted to try a riff on a recent dish from Nightwood--cavatelli with long cooked chantarelles, corn and truffle oil.

Here's the prep for my interpretation of this dish (made with penne): chantarelles (not shown), corn, parsley, lemon zest, lemon juice, creme fraiche, truffle oil:



I sauteed the chantarelles in a little butter, then simmered them for about 15 minutes with a little chicken stock



Finished dish




The verdict...very good, but not as good as Nightwood's. I would definitely make this dish again (maybe with a little extra butter to finish)


Another recent pasta (similar to previously posted recipes since I can't get enough of the summer corn, pork and sage combination):
Fettucine with goat cheese, corn, bacon and sage, parsley and black pepper:

I have not tried this yet but the recipe for Cacio e Pepe is all over the internet. A simple dish but to be good I think needs to be made with good ingredients.

http://www.weareneverfull.com/cacio-e-p ... oman-meal/

It reminds me of Aglio e Olio another simple pasta dish that I love but it has garlic and chili sprinkled in it. Very delicious and simple.

Tagliatelle with watercress pesto (watercress, almonds, lemon, garlic) and berberechos. The cockles were a canned product and their brine gives the bright pesto a nice oceanic flavor.