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Lemon Pasta with Broiled Salmon and Charred Lemon

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Lemon Pasta with Broiled Salmon and Charred Lemon|eatentions

Lemon Pasta with Broiled Salmon and Charred Lemon|eatentions

Lemon Pasta with Broiled Salmon and Charred Lemon|eatentions

It’s hot. 100 degrees plus, to be exact, and we are scheduled for an outdoor lunch party. What sounds good in 100-degree weather other than a siesta and a glass of rose? Unfortunately, that wasn’t an option, the afternoon was committed to viewing 2 Italian films where siesta’s and rose are what we watch, not what we do.

As I pondered, I began to pull from my travel memory bank and back to Capri, Italy on a hot summer afternoon. While sitting on our terrace made of white stucco and trimmed in bright blue we watched the sailboats dance on the ocean water. As I fell into a semi-hypnotic state, I stared as the ocean became the canvas for the vast array of colors from the individual sails. As the moments slipped by, I sipped on my chilled glass of rose and pondered what beautiful dish would satisfy my quench of hunger.

I don’t know how much time went by before I heard the gentle knock at our crooked wooden door, which was carefully etched into the architecture of the wall and pulled me back into the realization of the moment.

Gabrielle, son of the proprietor, must have read my mind as he stood in the doorway holding 2 antique ceramic pasta bowls that coddled a nest of freshly made pasta tossed in a light white wine sauce and topped with butter braised sea bass caught earlier that morning. He spoke to me with his beautiful Italian accent, “Signora, may I offer you something light to eat while you enjoy your view?” I quickly stepped aside as I responded, “per favore, grazie Gabrielle e grazie alla tua mamma”. He looked down at the wooden floor and smiled.

We positioned ourselves underneath the small, sun-bleached umbrella as a light breeze relieved us from the afternoon sun. We both glanced at the masterpiece in front of us and admired the simple elegance of the dish. We swirled our forks in unison as the aromas of lemon, dill, and garlic filled our senses and tempted our pallets. One bite was all it took as we savored delicious flavors and the perfect texture of the pasta. We breathed a sigh of culinary joy and realized the mastery we had both just experienced. We remained silent as we solely communicated through the pleasure on our faces…..surely there couldn’t be a more perfect culinary culmination…..

Here’s to my best afternoon on Capri and my best effort at recreation…Lemon Pasta with Broiled Salmon and Charred Lemon

Buon Appetito!

 
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Author:
Serves: 8
Ingredients
  • For Pasta, (Can use store bought lemon pasta or regular pasta):
  • 3 cups pasta flour
  • 5 eggs
  • salt
  • lemon oil, to taste
  • For Salmon:
  • 6 pieces of center cut salmon
  • 2 lemon
  • butter for brushing
  • salt and pepper
  • For Sauce:
  • 1 stick butter
  • ⅛ cup olive oil
  • 8-10 garlic cloves, crushed
  • 1 cup white wine
  • chicken broth, if needed
  • red pepper flake
  • juice of 1 lemon and zest
  • salt and pepper
  • dill, for garnish
  • ½ cup parmigiano-reggiano plus more for serving
Instructions
  1. For Pasta:
  2. Make a well inside the flour, add a dash of salt, the eggs, and ¼ tsp lemon oil (more if needed). Mix together until combined. Knead dough for 10 minutes and set aside.
  3. With a kitchen aide attachment or hand crank, start with widest setting. Cut pasta into quarters. Cover the other pieces with saran wrap. Run the dough through and fold and run through (do this 3 times). Run through 4 times on widest setting. Change setting and run through 2 times, change setting and run through 2 times, change setting and run through 2 times, change setting (should be #5 or 3rd from last setting) and run through once. Repeat with remaining dough.
  4. With wide cutter, cut each sheet and place on a cookie sheet lined with semolina flour and dry a bit.
  5. For Sauce:
  6. On stove in large sauté pan, add oil and butter and melt. Add all ingredients, garlic, cook for 1-2 minutes. Add wine and cook for 2-3 minutes. Add lemon, red pepper, salt, and pepper and a little chicken broth. Turn heat down and set it simmer, covered. Adjust seasonings and add a little more butter, if out of balance.
  7. For Salmon:
  8. Turn oven on broil on low. On a broiler sheet, line with foil. Put pieces of salmon and season with butter, salt, and pepper. Place 2 pieces of lemon on each piece.
  9. Broil for 13-14 minutes or until done. Break into large pieces.
  10. When ready to cook, boil a large pot and salt water. Put in pasta and cook 2-3 minutes, or until al dente (or by package instructions). Drain and add to sauce with ½ cup of reserved pasta water, toss with ½ cup parmigiano cheese. Put in a bowl, add dill and arrange salmon and lemon pieces.

Lemon Pasta with Broiled Salmon and Charred Lemon|eatentions

 

 

 

Burrata Cheese with Fried Sage and Anchovy Oil

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Burrata with fried sage and anchovy oil

Burrata with fried sage and anchovy oil

It’s summer. The beginning of warm days and nights, lingering afternoons, and patio evenings filled with food, fun, and friends. We long for these nights all year as they bring some of our best memories and fondest times.

So often during the summer, my favorite thing is to create an array of Italian appetizers accompanied with delicious wines and hours of endless conversation. With this as a favorite pastime, I am always looking for bites of deliciousness which can be completed ahead of the fray yet taste like they were just prepared.

When I am looking for inspiration for recipes, I frequently end up pulling from my memory bank of travel experiences. One very fond memory for us both was during a stay in the Tuscan countryside in an Agriturismo. For those of you who might not be familiar, Agriturismo’s are working farms where you can stay for both room and meals. If you haven’t experienced one, I highly suggest the venture. Quaint, rustic, and unique, nothing quite matches the sensation of being woken up to both the sounds of the farm roosters cackling accompanied by the divine smells of the bake goods nestled inside the womb of the wood fire oven preparing themselves for breakfast enjoyment.   It is truly a morning dance for one’s sensory pleasures.

One particular morning, we were gladly awakened by the enticing smells of the kitchen below. We quickly gathered ourselves together in hopes we aren’t too late (or early) for the pleasures we fantasized as we awoke from our slumber. We were careful to lightly tread over the old wood floor covered with footprints of the memories made before us and over to the nostalgic moka pot where countless others have too enjoyed a pot of the liquid gold finishing brewing and awaiting our enjoyment.

Nestling up in the corner table against the rough stone walls of the farmhouse, we sipped our coffee and gazed over the fields being hugged by the morning dew. As we got lost in a gaze of the Tuscan hillside, Gabriella (the owner and chef) quietly slipped a gorgeous tray of fresh figs, homemade burrata cheese, and fresh bread topped with glistening fresh olive oil, zested lemon, and then carefully wrapped amongst a wreath of fresh sage leaves. I didn’t believe anything could have broken my day dreaming stare but the enticing aromas of the farmhouse bread and the warmth of the newly made cheese rising from our table was too alluring to ignore. My head quickly shifted to the food painting in front of me, balanced by color, texture and flavor, it was almost too gorgeous to eat…..almost.

As I took the small, antique ceramic plate and arranged the bread, cheese, and fruit in the same thoughtful manner as Gabriella, I thought carefully about how best to honor this masterpiece. As I contemplated the layers of flavors I was about to experience, I wondered if it would satisfy the anticipation I was building inside my fantasy.

As I sank my teeth into the soft texture of both the bread and the cheese, the warmth of both filled my mouth while the intensity of the fresh olive oil coated my taste buds and the fresh lemon lingered slightly behind.

As I slowly chewed, I marveled at how beautifully satisflying four ingredients could be and how this melody worked so graciously together and I contemplated the age-old question, could it really be this simple to create the perfect, culinary bite? The answer was simple and quick……..yes.

Burrata with fried sage and anchovy oil

Burrata Cheese with Fried Sage and Anchovy Oil
 
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Author:
Serves: 6
Ingredients
  • 1 tub of burrata cheese (can use fresh mozzarella)
  • 12 sage leaves
  • 2-3 T anchovy paste
  • 5-6 T olive oil
  • 1-2 T white balsamic vinegar
  • 9-10 kalamata olives
  • salt and pepper
  • crostini for serving
Instructions
  1. In a small skillet, heat olive oil. Add anchovy paste and whisk to incorporate. Add sage leaves and lightly fry. Take off the heat and stir in white balsamic vinegar. Season with salt and pepper.
  2. On a platter, break open the burrata balls. Arrange kalamata olives and pour anchovy oil and sage over cheese. Serve immediately with crostini or crackers

 

 

 

Endive and Prosciutto Spears

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Sometimes we need easy….elegant AND yummy but EASY and this appetizer of endive, prosciutto, and parmigiano-reggiano cheese drizzled with a delicious truffle oil is just that……especially the deliciousness part!

Endive Prosciutto Appetizer|Eatentions

When I think of warm summer nights and long casual evenings on the patio with family and friends, lots of appetizers always come to mind. They go with the flow of the evening and allow everyone to graze and enjoy while sipping a beautiful glass of wine and drinking in the moment.

We do a lot of entertaining during this time of year and so with the appetizer theme comes the need for having easy and universal dishes so I can join my guests in savoring the magic of the evening.

Endive Prosciutto Appetizer|Eatentions

This appetizer was inspired from a Tuscan Farmhouse we stayed at back in 2012. The owner/chef was treating us to a special tasting of her favorite Tuscan vintage and brought out truffle-oil rubbed crostini, fresh cut prosciutto and local pecorino cheese. Somehow that moment brought together the perfect pairing of a bite of food and a taste of wine. Since that moment, I felt the need to recreate it…..both literally and in my dreams, I hope you enjoy.

Endive and Prosciutto Spears
 
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Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 8
Ingredients
  • 3 Heads of Endive, Spears Only
  • 12 Slices of Prosciutto, Halved
  • Parmigiano-Reggiano, Shaved
  • Good Quality Truffle Oil
  • Cracked Black Pepper
Instructions
  1. On a platter, arrange endive spears, arrange prosciutto over spears and add desired amount of shaved parmigiano-reggiano. Drizzle a nice amount of truffle oil and a little cracked black pepper.
  2. Serve immediately with a delicious wine!

Endive Prosciutto Appetizer|Eatentions

 

 

 

 

 

Sweet Potato Cavatelli with Sausage, Pancetta, Fried Sage, and Sautéed Wild Mushrooms

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IMG_5244Making anything from scratch dough simply makes me happy….period. I ADORE getting my hands in the mixture and working it from start to finish, such a satisfaction when serving the dish. I think the only thing that could make me happier would be to grow my own wheat and mill it into flour and raise my own chickens for the eggs. Second best is what I have, a wheat grower who I know, love, and trust and local chickens from a rockin farm. I’m thrilled with both….

It’s winter and time for those extra cozy, comforts of home kinda foods. For me, pasta is ALWAYS at the top of my go to list. I don’t care if it is stuffed pasta, gnocchi, long pasta, short pasta, lasagna or anything in between, these are all my comfort fare and I love to make them as much as eat them, my passion is totally equal.

Obviously, this love affair comes from my Italian heritage but there is something deeper that drives me as well, something deep in my soul that just isn’t complete or content like when I make pasta. Some might say a past life, others just a passion, but to me, I think I was born an “impastatrice”, or a pasta maker.

Some people are born actors or actresses, singers or songwriters and me, I was born a pasta maker.

This recipe was inspired by my love for ricotta cavatelli. Cavatelli are similar to gnocchi but a bit smaller in size. I adore sweet potato gnocchi and so as I thought of a recipe encompassing both sweet potato and ricotta topped with a sauce consisting of sausage, sage, pancetta, and wild mushrooms. My beloved cavatelli came to mind and from here birthed my version of sweet potato cavatelli with sausage, pancetta, fried sage, and sautéed wild mushrooms. Now that’s comfort food on steroids!

To make cavatelli, you don’t need a cavatelli maker, in fact they can be moody if the dough isn’t just perfect in both texture and size so, I whip out my gnocchi board and crank out some handmade cavatelli in half the time. If you want, you can go one step easier and forget the gnocchi board, just roll out some dough into a ½ inch thick rope, indent a line down the middle and cut in 1 inch segments, this is a perfect alteration.

Honestly, you don’t need a cold winters day to treat yourself to cavatelli….just some great Italian music, a delicious Italian wine, and friends to share it with and this will do the trick on any day.

IMG_5224IMG_5232

Sweet Potato Cavatelli with Sausage, Pancetta, Fried Sage, and Sautéed Wild Mushrooms
 
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This recipe was inspired by my love for ricotta cavatelli. Cavatelli are similar to gnocchi but a bit smaller in size. This recipe birthed from my love of sweet potatoes and ricotta cheese! Feel free to change up the sauce to fit your culinary desires!
Author:
Recipe type: Main
Cuisine: Italian
Serves: 10 servings
Ingredients
  • For Cavatelli:
  • 2-3 sweet potatoes - 1.5 cups puree
  • 4.5 cups flour
  • 1 egg
  • ½ lb fresh ricotta, preferably homemade
  • 1 Tsp salt
  • For Sauce:
  • 2 lbs of pork sausage
  • 6 ounces of pancetta, diced
  • 8 ounces of wild mushrooms, shitake, baby bella, porcini, or whatever you enjoy
  • 15 sage leaves
  • truffle oil for frying
  • 2 T olive oil
  • 2 T butter
  • chicken broth
  • salt and pepper
  • parmigiano-reggiano for serving
  • For Ricotta:
  • 3 cups organic whole milk
  • 1 cup organic heavy cream
  • ½ tsp salt
  • 1½ T organic white wine vinegar
Instructions
  1. For the Cavatelli:
  2. Preheat oven to 350. Pearce sweet potatoes all over and place on a baking sheet. Cook for 30-40 min or until soft. Pull out of oven and peel and pass through a food mill or ricer into a bowl. Cool completely.
  3. Combine cooled sweet potatoes, ricotta, egg, and salt
  4. Place flour on kneading board. Make a well and add the above ingredients. Mix to combine
  5. Keep kneading until the dough comes together and has a smooth consistency. If sticky, add some flour. Don't over knead dough or it will become too tough.
  6. Cut off a small chunck and roll it into a rope about ½″ thick.
  7. Roll rope in some flour before cutting in 1 inch pieces. With a gnocchi board, start at the top and press each piece to make and indentation and then roll down the board. (If you want, you can go one step easier and forget the gnocchi board, just roll out some dough into a ½ inch thick rope, indent a line down the middle and cut in 1 inch segments).
  8. Toss with flour and put on cookie sheets. Apply more flour if they are a bit "sticky". Let rest and dry about 2 hours.
  9. For Ricotta:
  10. In a saucepan over medium heat, add all ingredients and let come to a light boil. Cook for 15 minutes as the liquid and solid separate. Remove from heat and pour into a fine mesh strainer over a bowl and let drain until all liquid is gone.
  11. For Sage Leaves:
  12. In a small sauté pan over medium-high heat, add truffle oil until bottom is covered and heat. Drop in 5-6 sage leaves and fry until stiff. Remove and place on plate lined with a paper bowl. Cook remaining leaves.
  13. For sauce:
  14. In a saucepan over medium heat, add sausage. Break up sausage while cooking and salt and pepper. Once done, remove with slotted spoon to a plate lined with paper towel.
  15. Add butter and oil to pan and let melt. Add pancetta and mushrooms and cook until pancetta is done and mushrooms are soft. Add chicken broth if necessary for more liquid. Add back the sausage and stir to combine. Season if necessary. Add some chicken broth to create more of a sauce consistency. Reduce heat and cover.
  16. To Cook Cavatelli:
  17. In a large stockpot over medium heat, boil water and add salt. Make water as "salty as the sea", this flavors the pasta.
  18. Drop them in the water, careful not to overcrowd (cook in 2 batches, if needed). Cook for 7-8 minutes or until al dente.
  19. Scoop cavatelli out with a mesh spoon into serving bowl and top with sauce. Finish with parmigiano-reggiano cheese and serve immediately.
  20. Note: You can also refrigerate or freeze them. To cook them frozen, add about 5 minutes to your cooking time.