Access to fresh pasta has rekindled a preference for it when possible. It is different, lighter and a bit stickier which makes sauces adhere better. It cooks much faster 2-3 minutes. No. I won’t go as far as to make it from scratch. But. When available, it’s great.
Last night made it with a veggie cheese mix. In a non-stick fry pan, poured oil from fresh mozzarella balls which contained hot pepper flakes, fresh parsley. Heat oil and add fresh chopped mushrooms, brown. Add par-boiled asparagus pieces and brown. Or broccoli will do. Season with dried oregano, basil to taste. Add a couple pats of butter and heat to finish.
Meanwhile, in a separate pot, boil water and cook fresh pasta, 2-3 minutes. Serve pasta covered with the sauce. Toss in small fresh mozzarella balls. Top with grated romano/parmesan mix and lemon zest.
Best dish I’ve made in a while. In a non-stick fry pan, heat oil from jar of Sicilian anchovies. Add wedges of a fresh radicchio and brown. Add 6-7 of the Sicilian anchovy fillets from the jar, minced. Pour in 1/2 cup chicken broth, bring to boil. Cover and simmer for 8 minutes. Add another cup chicken broth and 1 cup fresh pasta. Cover. Stir to make sure pasta is separated. When pasta is cooked and tender, about 2-3 minutes, uncover and heat for another 2 minutes. Serve pasta and braised radicchio and broth in large bowls. Drizzle with balsamic vinegar. Garnish with anchovy fillets to taste and grated parmesan/romano cheese. Should be brothy and anchovy taste subtle.
Spicy start to 2017. Trim a 2 lb. leg of lamb and cut into 1-2″ chunks. Dry on paper towels. In a stock pot, brown meat, in stages to assure browning. Sprinkle meat with garlic powder and ground black pepper. Stir. When browned, remove meat to a bowl. In the same stock pot, to the browned bits, add a little olive oil and brown 1 red and 1 yellow onion, sliced. Add 1 yellow or orange bell pepper, sliced. Brown. Add 2-3 jalapeño peppers, de-seeded and sliced. De-glaze with 1/2 cup chicken broth and stir. Turn off heat.
In a small bowl, mix 2 tsp. coriander, 1 tsp. turmeric, 1 1/2 tsp. ground ginger. Turn up heat and add 1-2 cans whole San Marzano tomatoes. Stir tomatoes with peppers and onions. Sprinkle half the spice mix over them. Add the lamb with any juices into the pot. Stir. Sprinkle the rest of the spice mix over the lamb and sauce. Stir. Bring to boil. Cover. Turn to low.
In a small bowl, mix together 1 tsp. cardamom, 1-2 tsp. cayenne, 1/4 tsp. ground cloves, 1 tsp. ground cinnamon, generous 2-3 tbs. sesame seeds. Can add 1 tbs. poppy seeds as well. In a small fry pan, heat 4 tbs. olive oil. Toast spice mix in the olive oil, stir and when hot, pour into stock pot. Add a little water to the fry pan to get any leftover spices, scrape and add to pot. Stir spices and olive oil into lamb and tomatoes thoroughly. Bring back to boil. Cover. Simmer on low for 2-3 hours.
An hour before serving, add raw carrots, chunked; small or diced potatoes; and/or large cauliflower florets. Serve when vegetables are cooked tender but not mushy. Can add a handful of frozen peas until tender, a couple of minutes. Stir and serve in large bowls with naan and chutneys.