If told you you can have a creamy pasta and yet it can still be light and refreshing you probably wouldn't believe me. I mean you'd still want it duh...BUT you probably wouldn't believe. Well....what if I ALSO told you that you can knock out this highly improbably meal in about 15 minutes. At this point you're now calling the men in the funny white coats to take me away. OR you're calling the rest of your family and introducing me to your closest single female family member. OK maybe just calling me over to make dinner then. Don't worry I'll still show...with wine.
Well this mythical dish DOES exist and you will love. Now I've taken an old Italian recipe and TCP'd it up a bit. This could almost give you hero status just for the speed alone to which you can whip this dish of love out. Ladies and Gentlemen I give you Fettuccine with Creamy Garlic and Lemon Sauce with Basil and Parm. OK....Let's prep...
- 1 lb of Fettuccine (This serves 4, divide if you want to go smaller)
- Two Lemons, one zested and juiced, and one just juiced White Wine (the drier the better, a Chardonnay works well, I used the Sancerre)
- Heavy Cream 3 tbsp
- Unsalted Butter Parmesan Reggiano
- Sea Salt and FG Pepper
- Extra V Olive Oil
- 4-6 Cloves of Garlic sliced
- About a dozen Fresh Basil Leaves chopped
I usually prep as I cook, but in this case prep everything before you prep. It's just easier and speed is of the essence here. Right? Trust TPC.
Drop your pasta in a large pot of salted boiling water. This will take about 8 minutes (for al dente).....so you have that much time to whip up the sauce. and trust me...plenty of time if you pre-prepped. Ah ha! TPC is good, TPC is wise...
TPC NOTE: This is Fettuccine folks and I don't know about you, but I have found that it can stick really easily, so make sure you are stirring often to keep the strands separated.
In a large skillet heat your butter, about med heat. Once the butter melts, throw in the grated lemon zest; stirring until you get a nice little sizzle sound going. (Always listen to your cooking!) Add your garlic slices and cook until soft (careful not to brown). Pour in some white wine (a couple of splashes about a cup)and the lemon juice. Salt and FG Pepper and bring to a simmer. Cover the skillet, and let cook for a couple of minutes.
TPC NOTE: FG Pepper is optional because people don't like the visual, BUT I love the taste soooo...I put it in. BTW Garlic and Basil are NOT typical in this meal...That's our little added secret too shh...
Uncover the pan, and slowly whisk in the cream. You're eyeballing the thickness here, but I wouldn't do more than a cup. Keep stirring until it reduces to a nice creamy saucy consistency (use your preference on how creamy) it'll be about 2 or 3 minutes more...tops.
With the cream sauce at a nice little simmer, grab some tongs and pull the fettuccine out of the water and drop right into the skillet. Toss the pasta until well coated, you can use some of the pasta water if it looks too thick.
OK kill your flame (this is critical...NEVER cook your Parm, it'll break up in your pan...or at least it could. THEN what are you going to do? Huh?) Sprinkle about a cup of grated cheese and the basil over the pasta and continue to toss well. Finish with just a drizzle of olive oil, toss again, and load up some warm bowls (also key here) with this creamy goodness. Serve immediately, with more cheese at the table (there' is ALWAYS more cheese at my table...as it should be at yours).
And that's it....who's the hero??....You're the hero.
WINE NOTE: I went with a Sancerre here because it was in the recipe and because I found it really accentuated the lemon in the dish.
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
One of the worlds most classic dilemmas is the age old question "Which came first the chicken or the egg?" But only slightly less classic is the question, "Which should I use, Dry Pasta or Fresh Pasta?"
People, people, please!....Breathe easy....I got this...Let's keep this simple. I'll give you some of the basic bullet points and rules of pastas, but remember when it comes to what it is best served with, there is NO law. In fact, it can be fun to break the law. And you know I always recommend trying new things. So if you want to do a fresh pasta with Ragu....by all means please do. Why not? I have.
DRY PASTA:
Made From: Water, Salt and Flour (Semolina is most common and BTW the law in Italy, it also gives it it's yellow color)
Storing: In the cupboard, if stored properly, almost indefinitely, but just go with the date on the box
Serving Size: A half pound serves two people
Cook Until: It's just "al dente" (to the bite in Italian) meaning the pasta gives a little bit of resistance when you bite down on it
Best Served: With your "big" sauces, your Ragu, Soups and baked dishes. (Also re-heats better than fresh)
FRESH PASTA:
Made From: Egg and Flour (What is called "00" or High Gluten flour is used)
Storing: Because of the egg this will not keep remotely as long as the dried, In the fridge for a few days (per package or you can freeze for a few months). I would freeze only the stuffed fresh pastas (Tortellini, Raviolis etc. as they seem defrost better)
Serving Size: Take the dried serving size and add 50%
Cook Until: It's just BEFORE "al dente" as you will be cooking this in the sauce and it cooks faster than dried. ALSO use MORE water than you typically boil pasta in as the flour from the fresh pasta can make it starchy.
Best Served: With your "delicate" sauces, your olive oil, butter or cream dishes (Alfredo.....yum)
Now I could go on for days about pastas and quality etc etc. But this is a "Quick Win" and remember there are high quality fresh and dried pastas. Just because it's fresh doesn't necessarily make it better. And in the end it still all comes down to taste, test, taste again...
TPC NOTE: Oh there is one rule that can't be broken....always...ALWAYS...have a nice glass of wine while you're cooking.
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
You know, just because a meal is simple in its ingredients, doesn't mean that it is simple in its taste. Sometimes the fewer the ingredients, the greater the variance in the flavors of the dish. Or at least that's what I've found. Give me a simple peasant dish which has been passed down through the ages and I will tell you you will be eating pure culture. And it...is....delicious.
Today we're going to look at a simple pasta dish from Rome (and many pastas dishes from Rome subscribe to the philosophy of simple, few ingredients, yet tasty...and so should we!) called Cacio e Pepe. Which is simply Cheese and Pepper. Simple right? Now if you Google this you will probably find pages and pages of recipes, and by all means try them all. But through some slight variations I really think I've nailed this bad boy. But in the end....you my fine foodie friends, can be the judge and jury. OK.....Let's prep...
Here's What You Will Need:
1 pound dried Spaghetti (You can vary on thickness and Dry v Fresh if you want, all are good)
4-5 tbsp extra virgin olive oil
1 cup freshly grated Parmigiano-Reggiano plus extra for serving (MUST BE FRESHLY GRATED....or it just won't be the same, don't be lazy)
Sea Salt
Coarsely FG Black Pepper (don't even think about using pepper powder)
1-2 Garlic Cloves sliced (This is TOTALLY a TPC thing and therefore optional...don't say no....say maybe)
2-3 tbsp unsalted butter (Optional as well)
Bring water to boil in a large pot. THEN salt the water. Throw in the pasta and cook until al dente.
While the pasta is cooking, in a large frying pan heat up the FG pepper and the olive oil on a med high heat until the pepper start to fry up a bit. You'll see it bubbling in the pan and most of all you will SMELL it ahhhhhhhh. OK FOCUS!.....drop the heat to low until you're ready to put the pasta in.
TPC NOTE: Another variation I've seen often is toasting the pepper in the pan by itself for about 30 seconds then adding the oil....have to admit....this is also tasty. So.....of course...try both...Right before the pasta is almost ready, add the garlic to the pan and raise the heat. You can also add the butter here which gives a wonderful depth to the flavor. BUT I get the health aspect, so you can skip the butter and still absolutely LOVE this dish.Using tongs, transfer pasta to the pan; spreading it out as evenly as possible. (Don't throw out the pasta water yet). Drop the heat to low so the cheese doesn't separate. Start adding the parmesan over pasta; tossing vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary to get the creamy texture you want.
Immediately transfer to a large warm serving bowl or the individual warm personal bowls. Grate some more cheese on top. A "little" more pepper fresh and just a drizzle of olive oil, which adds very subtle fruitiness to the dish. Leave out an additional bowl of grated cheese to add as you go.
TPC NOTE: The difference between Hero and Zero here is what you do with the bowls. PLEASE warm them up (in the oven or just with hot water, hell I've even taken them right out of the dishwasher at serving). If you serve them in cold bowls, the dish will congeal in minutes and all of that hard work was for naught. Sure, it's still tasty, but not even close to what it could be. Warm bowls keep the dish nice and creamy.
WINE NOTE: You can go with a nice Cab here as it blends well with the FG pepper (almost like steak). A big Zin is always safe. On the white side I did it with a nice Sancerre (yeah I've been here before) and it was also very tasty.
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
I think that the coolest thing about cooking is that you can constantly adjust dishes to your tastes. There are SO many great recipes out there and if you find goods ones have fun with them and make them your own. And then of course.....share it! Beef Stroganoff is certainly no nouveau meal, but it is hearty and chock full of good feelings when you make it right. This is a variation of a Tyler Florence recipe and I added a couple of other ingredients, because...well..they just tasted good when I added them. I also went without the heavy cream instead using a fat free sour cream. This dish is deep enough not to lose any flavor while eliminating the fatty cream. I mean I love cream...but if you can take it out and STILL have the dish taste great....well then....duh...OK...Let's prep...
Here's What You Need:
3 cups Beef Stock (bouillon cubes are just fine here)
1 Carrot, chopped
6 sprigs fresh Thyme
1 Bay Leaf
2 pounds Chuck Roast, cut into 2-inch cubes
Sea salt and FG pepper to taste
6 tbsp extra-virgin olive oil
1 Onion chopped
2 tbsp Cognac (or Brandy which is the same thing or even Bourbon can work here)
5 tbsp unsalted butter
1 lbs Mushrooms, sliced
3 cloves Garlic, chopped
2 tbsp Sour Cream, plus more for garnish (you can use fat free here, trust me)
1 tbsp Dijon mustard
2 tbsp chopped fresh Parsley leaves, plus more for garnish
Red Wine ( plash or two to taste)
Worcestershire Sauce (just a drop or two)
1 package wide egg noodles, (or 1 lbs of any kind of pasta you want. Big pasta is better here. I went with a fresh Pappardelle pasta this time)
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.
Season the beef with salt and pepper. Heat 3 tbsp of the oil in a large skillet over high heat. Fry the meat in batches so that it is browned on all sides.
TPC NOTE: As tempting as it is don't stuff all the meat into the pan just to get it done in one batch. DON'T BE LAZY! If you crowd the pan the temperature of the oil will drop really fast and you won't brown as well and this can really affect the taste.....so.....take the time and do it right.
Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the brandy and cook until the alcohol has burned off, about 5 minutes.
TPC NOTE: Turn the flame off real fast when you pour in the brandy. Once it's in, reignite the flame. Do I really need to explain why?
Add the beef stock, discarding the thyme sprigs, and bay leaf. Keep the carrots in there, they become SO sweet and tasty and the color is nice in the dish. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours. As your cooking add a splash or two of a good red wine. And just a drop or two of the Worcestershire sauce. JUST A DROP.
TPC NOTE: The Worcestershire sauce has such a powerful taste and can take over and ruin the whole meal, but just a drop changes the whole game. Trust me here. Taste as you go!
In a large skillet over medium heat, melt 3 tbsp butter in the remaining 3 tbsp olive oil (always a great combo). Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, kill the flame and fold in the mushrooms, sour cream, mustard, and parsley. Seasoning with salt and fg pepper to taste.
Meanwhile, cook the noodles (pasta) as you normally would. Drain and toss with the remaining 2 tablespoons butter, and season with salt and pepper. (If you don't want the butter. Just toss with some of the sauce and a tiny bit of the pasta water.) Serve the stroganoff over the pasta; garnish with the extra sour cream and chopped parsley. This can look really nice if you present with a little patience.
WINE NOTE: You could do a really nice Sancerre here if you're in the mood for white, but I'm more of a red guy and I went with a Zinfandel to compliment the beef in the dish.
See how much fun it is to play with a recipe? Hell, play with this one and let me know what you come up with!
Until we do this again....
Enjoy....Have Fun...and Eat Well!
TPC
With a most colorful background as to it's name, this dish is all about the very essence of using what you have on hand. A Mediterranean mouthful with every bit, it will give you an "old world" taste that you would swear was passed down from generation to generation in your family (btw there's nothing better than a good story with a dish). I would leave out the part that the dish is probably only 50-60 years from it's creation. Like many Italian dishes you will find that you can have many variations but the key, as always, is to taste, test, adjust, taste until you find the one that is to your liking. And once you do, you will find this dish as hearty and satisfying as a good pasta meal should be. Of course you can get it in a jar, but then.....really....
OK....let's prep....
What you'll need:
1 pound of pasta (A nice thick Spaghetti is best, but if you only have a Penne around, go for it)
1/2 cup of Pitted Olives halved gives a nice effect (black, Kalamata, Gaeta....got any left over from that Tuscan salad? of course you do)
3-4 Garlic Cloves chopped (as a garlic guy, I'm going 4, but your choice)
Red Pepper Flakes to taste
Olive Oil
6-8 Anchovy Fillets (I've seen tuna used, but in my opinion that's a whole different dish)
1 large can (28 oz.) Whole Plum and Peeled Tomatoes (break the tomatoes with your hand for a nice rustic look and reserve the juices too)
2-3 tbsp of Capers (rinse thoroughly and drain)
Italian Parsley chopped (about a handful)
Wedge of Parmesan Reggiano (to be grated)
Salt and FG to taste (this can be a very salty dish so you may not need a lot here)
I've seen an onion used in this dish as well. However you are dealing with some very strong ingredients and I've found that onions didn't really work for me. BUT you are more than welcome to add 1 onion (sliced for effect) and just add with the anchovies.
TPC NOTE: In this dish, because timing is very important (especially in cooking the garlic), I can't stress enough to have all of your ingredients prepped and ready to go in the pan.
Bring water to boil in a large pot. THEN salt the water. Throw in the pasta and cook until al dente. With the pasta ready, drain return to the pot and pour the reserved liquid from the tomatoes and give a quick toss. I would use just enough to coat.
As soon as the pasta goes in, in a large frying pan on a med flame, combine the oil, anchovy, red pepper flake and then garlic. Stir, stir, stir. IT IS KEY to make sure that you don't brown the garlic so keep it moving. Right about here you are going to get hit with one of life's most wonderful aromas. The garlic will literally welcome you home. Add the plum tomatoes and cook until you get a nice thick consistency.
Now you're ready for the olives, capers and parsley. No need to really cook here as the olives and capers are ready to eat from the can/jar and the parsley will give it's flavor with the mere heat from the sauce.
Combine the Pasta and the Sauce giving a quick toss. (If you're a little dry you can add some of the pasta water or the reserved juice. experiment here, but I'd go with the juice just on this dish.) Salt and pepper to taste.
Serve in warm bowls and grate the Parmesan cheese to taste over each bowl.
WINE NOTE: I think a Zinfandel or even a Pinot Noir would go very nice here. But again....if you're feeling slightly celebratory, open a bottle of bubbly!
Enjoy....Have Fun....and Eat Well!
TPC
I would think that there would be little choice to start with anything but an Italian dish. And as I like to keep things fast and simple, this is as simple and easy as it comes. It is called Spaghetti All'Ubriaco or "drunken spaghetti" if you will. How could we go wrong here? From what I understand this is a dish from Florence, but there are some different versions out there, by all means go look. Some use Anchovies...some add some butter....I've even seen breadcrumbs....here's what I like....but TEST...TRY...and decide for yourself!
1 pound spaghetti (1/4 to 1/2 pound per person...depends how hungry you are)
4-5 tablespoons extra virgin olive oil (if you call it EVOO we are in a fight)
2 to 3 cloves garlic, chopped
2 to 3 anchovy fillets, chopped (or you can match with pinch of rough salt, but come on be adventurous, you're shy go 2)
Couple of pinches dried chili peppers, crushed (not an overpowering heat...tasty...I tend to go bigger here)
2 cups red wine (OR about 3/4 of the bottle...ish...I pour from the bottle...it looks so much cooler!)
Fistful fresh Italian parsley, chopped....( really makes the look of this dish)
1/2 cup freshly grated PARMESAN REGGIANO cheese (duh)...add more to taste.....I always leave a bowl of it at the ready when I serve...always
Bring water to boil in a large pot. THEN salt the water (never before it's boiling, bad for your pot) Add the pasta and cook for 6 to 7 minutes, you're going to want to transfer just BEFORE the pasta is al dente....test it!
While the pasta is going....In a saucepan, heat the olive oil. Add the garlic, chili peppers (to taste), and anchovies...OK now anchovies...here is the part you make your call...you should cook until the anchovies disappear. It won't taste fishy...just a deep salty taste. If you don't like anchovies....use a pinch of coarse sea salt....you'll get close...but nothing beats the anchovies. Really. Cook for about 2 to 3 minutes...ish....until the little fishies are gone, remember?
Add the pasta to the pan, and toss well.
Pour in the red wine, and cook until it has reduced and the spaghetti has finished cooking. WINE NOTE: Use good wine...wine would you drink. The wine is intensified so using a bad cheap wine just makes a bad cheaper tasting dish. ...That being said you don't use a $50 bottle of wine either! (You probably already know this...but just in case)
Kill the flame.....add freshly chopped parsley and grated parm cheese toss well. (tongs work great here and looks like you know what you're doing)
Slide it into to a warm bowl (with flair please!) and serve right away family style!
SECOND WINE NOTE: If you can, serve with another bottle of whatever you used to cook....it really does accentuate...and if you didn't have two bottles to start with...shame on you...rookie.
This should serve 2 with leftovers or 4 straight up.
Enjoy and eat well!
TPC
