Category Archives: Recipes

Pear Carpaccio, moliterno & roasted walnuts

Drink

Posted on 12.08.2011 in Drink, Recipes.

Pear carpaccio, with wild arugula, roasted walnuts & moliterno

serves 4 antipasti

In the Corso 32 kitchen we use Okanagan walnuts for this carpaccio and they are delicious. Shelling them is tedious but it is worth the effort. Moliterno is a sheep cheese from Sardinia which is laced with black truffles, (buy at Italian Centre Shop). If you cannot find Moliterno use another sharp Italian sheep cheese or Parmigiano Reggiano.

Ingredients

3 ripe pears

1 lemon juiced

½ c shelled roasted walnuts

Moliterno or other sharp Italian cheese (crotonese, parmigiano reggiano)

4 handfuls wild arugula

your favourite Extra Virgin Olive Oil ( we are using Col d’orcia)

Black Pepper

Kosher salt

high quality balsamico

Procedure

  1. Roast the walnuts on a baking pan at 375º for about 10 minutes or until golden brown.
  2. Thinly slice the pears with a sharp knife or mandoline, Spread the pears on 4 plates, drizzle a little lemon and olive oil over the pears, season with salt.
  3. Toss the arugula with a little more lemon, olive oil, and salt. Place a few leaves on each plate.
  4. Shave a few pieces of Moliterno over the carpaccio with a peeler. Top with roasted walnuts, more olive oil and freshly cracked black pepper and a small drizzle of balsamico. Serve immediately.

wine suggestion: 2010 Feudi di San Gregorio Fiano di Avellino

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how to cook the perfect pasta

Recipes

Posted on 06.10.2011 in Recipes.

A few simple steps will help you make the perfect plate of pasta.

When making pasta it should be made with few ingredients of the highest quality. Remember that you want to taste the pasta, not just the sauce. Finishing your pasta in the pan with some of the starchy cooking water emulsifies the sauce and noodle ensuring a creamy and silky texture.

1. Use good quality pasta, my personal favorites are: de cecco, barilla, or rustichella d’ abruzzo. Typical brands like Catelli or noname use low quality flour, have a very high starch content and lack the taste and texture pasta should have.

2. When making the sauce for your pasta make just enough for the amount you are cooking. A proper plate of pasta should be noodles and just enough sauce to coat. Have your sauce ready in a pan large enough to toss your pasta in.

3. Bring a pot of water to a boil on high heat add a good handful of salt (enough so the water is salty to the taste).

4. Add your pasta, stir once making sure it does not stick to the bottom of the pot. Turn the heat down to medium high. Cook the pasta just under “al dente” or 1 – 2 minutes prior packet instructions. Reserve about a cup of the pasta water. Drain the pasta (DO NOT EVER RINSE)

5. Immediately add the pasta to your sauce with a little pasta water, continue cooking the pasta in the sauce constantly stirring for an additional minute. Remove from heat, toss in any extra condiments (cheese, butter, extra virgin olive oil etc). Remove from heat and serve.

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bresaola

Recipes

Posted on 09.14.2010 in Recipes.

Bresaola is air dried  beef that has been aged for 2-3 months. The origin of bresaola comes from the Alps in the Lombardy region.

Bresaola with Shaved Celery Root

Ingredients

  • thinly sliced Bresaola
  • Celery Root, peeled
  • Lemon juice
  • extra virgin Olive Oil
  • Arugula
  • Parmigiano
  • Black Pepper

Procedure

  1. Thinly slice celery root on a Mandoline, if you do not have a mandoline grate on a course grater.
  2. Lay Bresaola on a platter. Toss the celery root and arugula in a little lemon juice and olive oil. Distribute the salad over the bresaola.
  3. Using a vegetable peeler peel thin strips of parmigiano  over the dish, top with freshly cracked black pepper and a little more olive oil.

DRINK SUGGESTION: Nino Franco Prosecco Rustico

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Ricotta Gnocchi

Recipes

Posted on 08.31.2010 in Recipes.

Ricotta Gnocchi
serves 4

Ricotta gnocchi are light and simple to make. Toss the cooked gnocchi with a simple tomato sauce, brown butter & sage, or fresh peas & pancetta.

Ingredients

  • 1 lb, fresh ricotta, use sheep milk ricotta if possible
  • 1, egg
  • ¾ c, all purpose flour
  • ½ c, pecorino romano cheese, finely grated
  • 1t, nutmeg
  • 1t, kosher salt

Procedure

  1. Place the ricotta in a fine strainer over a bowl, allow to strain overnight.
  2. In a large bowl mix the ricotta, egg, cheese, nutmeg, and salt until well combined. Add the flour, mix to combine. Place the dough on a floured work surface, knead for about 45 seconds to combine. Cover dough and allow to rest for 30 minutes.
  3. Divide the dough into 4. Roll each piece in to 2cm cylinders on a floured surface. Cut each cylinder into 2cm pieces. Using your thumb or two fingers roll each piece of dough off the inside of a fork. Set aside on a floured surface.
  4. Bring a large pot of water to a boil with a handful of salt. Gently add the gnocchi to the boiling water. Once the gnocchi are floating allow to cook for an additional minute. Toss the gnocchi in your preferred sauce and serve.
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Pranzo

Recipes

Posted on 08.27.2010 in Recipes.

Ditali with Swiss Chard and Guanciale

serves 2 – 3

This recipe was created after a trip to the farmers market. Swiss chard and zucchini were my preference but you can use any seasonal vegetable for this dish.

INGREDIENTS

  • 200g, Ditali pasta or your preferred short cut pasta
  • 2, baby zucchini, cut into half moons
  • ½, red onion, roughly chopped
  • 4 large leaves, swiss chard, rinsed and roughly chopped
  • 2 cloves, garlic, peeled and thinly sliced
  • 1T, tomato paste
  • 75g, guanciale or pancetta, sliced and roughly chopped
  • 1T, red wine vinegar
  • pepperoncini
  • kosher salt
  • pecorino romano cheese
  • extra virgin olive oil

PROCEDURE

  1. Bring a large pot of water to a boil with a handful of salt. Cook the pasta until al dente (about 2 minutes prior package instructions)
  2. While the pasta is cooking: Heat a little olive oil over high heat in a deep frying pan. Fry the guanciale until golden, add the onion, cook for about 1 minute. Add the zucchini, pepperoncini, garlic and a sprinkle of salt. Add the tomato paste, stir, continue to cook for 1 minute. Add the swiss chard and a half glass of water. Cook until the swiss chard is wilted and the zucchini are tender, approx 10 minutes.
  3. Add the pasta to the pan with a little pasta water continue to cook over high heat, add the vinegar and cook for an additional 30 seconds (add a little more pasta cooking water if necessary, the consistency should slightly soupy). Remove from heat, stir in the pecorino cheese. Season to taste with salt and vinegar. Divide into bowls, drizzle with olive oil and a little more pecorino cheese.

DRINK SUGGESTIONS

Pinot Grigio or Verdicchio

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nocellara olives

Recipes

Posted on 08.25.2010 in Recipes.

I always had a difficult time finding olives that people enjoy, until I served this variety. Nocellara olives come from the Belice valley in Sicily. They are bright green with a distinct clean olive flavour, unlike the briny sour olives many people are used to. Serve these olive as is or quickly marinate them like I do at Red Star.

Toss the Nocellara olives with a little shaved fennel, parsley leaves, pepperoncini, red wine vinegar, and extra virgin olive oil.

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Goat Cheese Stuffed Zucchini Flowers

Recipes

Posted on 08.21.2010 in Recipes and tagged , , , , .

Zucchini Flowers

I like to use goat milk ricotta for this recipe but since it is hard to come by I am using half goat cheese, half cow milk ricotta. This recipe is far from set in stone, substitute cheeses, herbs, or add anchovies. Most importantly eat them while they are crispy and enjoy with sparkling wine.

Ingredients

  • 12 zucchini flowers
  • ½ cup ricotta
  • ½ cup soft goat cheese, room temperature
  • 1 egg yolk
  • 1 teaspoon kosher salt
  • 1 scallion, finely sliced
  • ¼ cup mixed fresh herbs (basil, marjoram, mint, etc.)

Batter Ingredients

  • 1 egg yolk
  • 1 cup ice cold Prosecco, or other sparkling white wine
  • 1 cup rice flour
  • 4 cups olive oil for deep frying

Procedure

  1. Gently open the flowers, check for bugs and remove the stamens.
  2. Place the ricotta, goat cheese, egg yolk, salt, scallion, and herbs in a medium bowl, mix with a spoon. Using a small spoon stuff each blossom with about 2 tablespoons of the filling, close by pinch the tips together. Place the stuffed flowers in your fridge until ready to cook.
  3. Lightly whisk the egg yolk in a bowl, add the prosecco, lightly whisk. Add the flour whisk until just combined. Batter should not be thick.
  4. In a deep sauce pan heat the oil over high heat to 365°F. Hold the zucchini flowers by the stem, dip in the batter, fry the flowers in batches of 4 until golden brown. Drain on a paper towel. Serve immediately.

Serves 4 as a snack or appetizer.

Drink Suggestions

Nino Franco Prosecco Rustico (found at De Vine Wines for $19.99)

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Spaghetti with Cherry Tomatoes & Anchovies

Recipes

Posted on 08.17.2010 in Recipes and tagged , , , , .

Spaghetti with Cherry Tomatoes & Anchovies

Ingredients

  • 1 lb (500 g) spaghetti (preferably De Cecco, Barilla, or Rustichella d’Abruzzo brands)
  • 1 pint cherry or grape tomatoes, halved
  • 4 cloves garlic, finely sliced
  • 5 anchovy fillets packed in olive oil, roughly chopped (optional)
  • 1 glass dry white wine
  • 1 tbsp chili flakes
  • 1 head italian parsley, leaves removed & roughly chopped
  • Extra Virgin Olive Oil
  • Grated Pecorino Romano Cheese
  • Kosher Salt

Procedure

  1. Have all of your ingredients prepared. Bring a large pot of water to boil with a handful of salt, add the spaghetti stir occasionally.
  2. While the pasta is cooking heat a large pan over medium high heat, add a couple glugs of olive oil. Add garlic to the pan and cook for 30 seconds, add the anchovies and chili flakes, stir. Once the garlic begins to turn golden add the tomatoes and a pinch of salt, cook for 5 minutes. Add the white wine and immediately remove from heat. Leave the burner on and raise to high heat.
  3. Reserve ½ cup of the pasta water. Once the spaghetti is al dente drain and add to your pan, return pan to the heat. Add the pasta water, cook for 1 minute stirring constantly. Add the parsley and toss. Dived pasta among 4 or 5 bowls, top with grated pecorino, chili flakes, and olive oil.

Serves 4

Drink Suggestions

Vermentino, Colli di Luni 2009
Cannonau di Sardegna, Sella & Mosca Riserva 2005

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Chittara Pasta with Cherry Tomatoes

Recipes

Posted on 08.14.2010 in Recipes and tagged , , , , .
Cherry Tomatoes

Delicious photo courtesy of the Tiny Farm Blog.

If you have a garden or are a regular farmers market shopper you know that August is the month of cherry tomatoes. All sorts of small colourful tomatoes are popping up, some of my favourites are Sun Gold, Sweet 100, Sun Cherry, or Sweet Million. Try as many varieties as you can.

Chitarra pasta is a specialty of the Abruzzo region, it literally translates to guitar. It is a flat pasta made with a device called a chittara. If you can not find this shape substitute with your favourite long noodle (spaghetti, fettucine, bucatini).

Ingredients

  • 250 g chitarra (or other long noodle) pasta
  • 2 big handfuls your favorite cherry or grape tomatoes, halved
  • 3 medium cloves garlic, thinly sliced
  • 1 handful fresh basil
  • ¼ cup extra virgin olive oil
  • 1 ½  tbsp kosher salt
  • ¼ cup grated pecorino romano
  • 1 tsp pepperoncini

Procedure

  1. Bring a large pot of water to a boil with a handful of salt.
  2. In a saute pan heat your olive oil over high heat until almost smoking. Add your garlic and pepperoncini, once garlic starts to turn golden add your cherry tomatoes and salt. Cook for 6 minutes, stirring frequently.
  3. Cook your pasta until al dente or 2 minutes prior package instructions. Add the pasta and a ¼ cup of the pasta water to the pan. Stir add the basil, cook until the sauce is just sticking to the pasta. Remove from heat.
  4. Toss the pecorino into the pasta. Serve with a little more pecorino and olive oil.

Serves 2-3

Drink Suggestions

Feudi San Gregorio, Falanghina

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Spring Greens & Ricotta Ravioli

Recipes

Posted on 08.04.2010 in Recipes and tagged , , .

Spring Greens & Ricotta Ravioli

Ingredients

  • 1 recipe of basic pasta dough
  • 1 cup fresh ricotta
  • ½ cup soft goat cheese
  • ¼ cup grated pecorino or parmigiano cheese
  • 1 lb leafy greens
  • 2 tbsp extra virgin olive oil
  • ½ tsp nutmeg
  • a few knobs unsalted butter
  • kosher salt & black pepper to taste

Procedure

  1. Heat a pan over medium high heat, add the olive oil followed by the greens and a pinch of salt. Cook greens for about 10 minutes (depending on the green) or until very tender, remove from heat. Allow to cool, place greens in a colander and squeeze out as much liquid as possible. Roughly chop the greens.
  2. Place the ricotta, goat cheese, pecorino, nutmeg, and greens in a bowl, mix well, season with salt and pepper. Set aside.
  3. Using a pasta roller, roll dough out to the thinnest setting. Cut sheets into 4 inch squares. Spoon 1 T of filling in the center of each square, fold into a triangle, pat filling down and seal.
  4. Cook ravioli in salted boiling water for about 4 or 5 minutes.
  5. While the ravioli is cooking, melt the butter in a large pan over medium high heat. Add a few fresh chopped greens. Using a slotted spoon add the ravioli to the pan. Swirl the pan around for about 20 seconds. Plate immediately, grate a little fresh parmigiano, drizzle with extra virgin olive oil, and crack a little pepper.

Serves 8

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