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Creamy Lentils Pasta

December 30, 2022 By
Creamy Lentils Pasta (Pasta e Lenticchie)
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Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan. The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh. Buon Anno.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Creamy Lentils Pasta (Pasta e Lenticchie)
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Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan. The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh. Buon Anno.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Ingredients
  • 3 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1/2 medium carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1/2 cup pancetta, cubed
  • 1 tablespoon tomato paste
  • 1 medium garlic clove, peeled
  • 1/2 teaspoon hot red pepper flakes
  • 2 sprigs fresh thyme
  • 1 1/2 cups steamed lentils
  • 2 teaspoons fine sea salt
  • 4 cups chicken or vegetable broth
  • 1 cup chopped canned plum tomatoes, with some juice
  • 1 sprig fresh rosemary
  • 1/2 pound small tubular pasta, spaghetti or mixed shapes
  • 1/2 cup fresh parsley, chopped
  • Extra-virgin olive oil and hot red pepper flakes or hot pepper oil for garnish
  • freshly grated parmesan
Servings: people
Instructions
  1. Heat the olive oil in a large pan over medium-low heat. Add onion, carrots and celery, and cook, stirring occasionally, for 5 to 7 minutes until softened but not colored. Add the pancetta, stir and cook for a couple of minutes until the pancetta starts rendering the fat. Add tomato paste, garlic clove, thyme and red pepper flakes. Stir and cook for a couple of minutes.
  2. Remove the garlic. Stir in lentils and season with salt. Add 2 cups of stock, chopped canned plum tomatoes, rosemary, stir and cook for a about 15 minutes.
  3. Stir in the pasta and add more stock if necessary. Cook stirring occasionally until pasta is cooked trough but al dente. Remove the rosemary and thyme sprigs. Finish with fresh chopped parsley, a splash of olive oil and Parmesan. Add a sprinkle of red pepper flakes for extra heat. Rest for 3 to 5 minutes before serving.
Recipe Notes

Substitute the pre-steamed lentils with uncooked dry Puy lentils. Cook for 20 minutes longer adding stock as necessary.

You can cook ahead and re-heat.

Use all  the broken bits and small leftovers that have been collected from the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh.

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Creamy Butternut Squash and Ravioli with Sage Butter and Amaretto Cookies

October 29, 2022 By
Creamy Butternut Squash and Ravioli with Sage Butter and Amaretto Cookies
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Recipe by Silvia Baldini — I roast butternut squash and then purée it with a little stock to make the base of this gorgeous fall dish. I drizzle the ravioli with brown butter and sage. I add abundant Parmesan and I top it with a few crumbled amaretto cookies, then I finish it with crispy sage leaves. This pasta recipe is drop dead gorgeous and it starts a meal with a bang. It’s creamy, nutty with a lovely crunch and a sweet bite from the Amaretto cookies. Butternut is always dependable; it’s tempting to use it exclusively. But you would be missing out on the Fall bounty. Try Kabocha, Crown Prince or even the humble Acorn for a change. Also, no shame here, consider using a package of cubed precut squash to save time.
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Creamy Butternut Squash and Ravioli with Sage Butter and Amaretto Cookies
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Recipe by Silvia Baldini — I roast butternut squash and then purée it with a little stock to make the base of this gorgeous fall dish. I drizzle the ravioli with brown butter and sage. I add abundant Parmesan and I top it with a few crumbled amaretto cookies, then I finish it with crispy sage leaves. This pasta recipe is drop dead gorgeous and it starts a meal with a bang. It’s creamy, nutty with a lovely crunch and a sweet bite from the Amaretto cookies. Butternut is always dependable; it’s tempting to use it exclusively. But you would be missing out on the Fall bounty. Try Kabocha, Crown Prince or even the humble Acorn for a change. Also, no shame here, consider using a package of cubed precut squash to save time.
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Ingredients
  • 2½ pounds butternut squash, peeled, seeded and cut into ¾-inch pieces
  • 4 medium shallots, peeled and roughly chopped
  • 4 tablespoons virgin olive oil
  • Fine sea salt and black pepper
  • 1 bunch thyme springs
  • 1 cup low-sodium chicken or vegetable stock, plus more as needed
  • ½ packed cup fresh sage leaves
  • 1 stick (8 teaspoons), unsalted butter
  • coarse sea salt
  • 1 pound artisanal store-bought ricotta filled ravioli, squash or sweet sausage ravioli can be used
  • 4 small Amaretto cookies crumbled
  • ½ cup freshly grated Parmesan, plus more for serving
Servings: people
Instructions
  1. Heat the oven to 400 degrees. Place the squash and shallots on a lined sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper then top with thyme sprigs. Toss well and roast until the squash is very tender, 40 to 45 minutes, tossing a few times throughout. While the squash roasts, bring a large pot of water to boil.
  2. Cut the unsalted butter into 8 pieces. Place in a medium light-colored pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Add the sage leaves. Continue to cook, swirling the pan occasionally, until the color goes from yellow to golden-caramel to, a toasty-brown and the sage leaves turn crispy, about 6 to 8 minutes total. Be careful not to burn the butter. I usually remove the pan from the heat a minute before it turns a dark color, and I let the browning process finish on its own. Remove the crispy sage leaves, drain them on a paper towel and set aside.
  3. Discard the thyme sprigs from the roasted squash and shallots and transfer to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. Work in batches if necessary. The consistency should be between a purée and a thick soup. Add more stock as needed if it seems too thick. Set aside.
  4. Add the ravioli to the boiling water, along with a generous tablespoon of coarse sea salt. The water should taste like the ocean. Cook until al dente. About four minutes.
  5. Drain the ravioli, gently with a large, slotted spoon and place in a shallow large bowl. Drizzle with ¾ of the browned butter and the parmesan. Reserve the rest of the brown butter for finishing.
  6. Spoon a generous amount of the puréed squash at the bottom of four shallow pasta bowls then spread nicely with the back of the spoon. Portion off the cooked ravioli and lay gently over the squash. Sprinkle them with extra grated Parmesan, drizzle with the remaining brown butter. Add a few crumbs of the Amaretto cookies on each plate and finish with the crispy sage leaves. Serve immediately.
Recipe Notes
  • Amaretto cookies add a nutty and sweet note to this lovely fall pasta. They are often mixed into the filling of squash ravioli in the northern of Italy. If the idea of adding cookies to your pasta is too daring, just omit them and substitute with crispy pancetta or caramelized and crumbled sweet Italian sausage.
  • This dish works great also with a short pasta like penne or gemelli for a less formal weeknight dinner.
  • Ravioli take time and dexterity to make from scratch. Don’t agonize, these days you can find great artisanal options at your local grocery store.
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Fettuccine with White Chicken Ragù

September 14, 2022 By
Fettuccine with White Chicken Ragù
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Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Fettuccine with White Chicken Ragù
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Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Ingredients
  • 2 tablespoons olive oil
  • 4 ounces pancetta or guanciale, finely chopped
  • 2 medium garlic cloves
  • 2 pound bone-in, skin-on chicken thighs
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 1/2 cups soffritto
  • 6 tablespoons dry white wine
  • 2 cups organic chicken stock
  • 2 leaves leek (from 1 leek) or 2 scallions
  • 2 springs rosemary
  • 1 leaf fresh bay
  • 1/2 cup heavy cream
  • 1 cup cups frozen sweet peas, thawed
  • 12 ounces uncooked dried fettuccine pr 16 ounces fresh fettuccine
  • 1 1/2 ounces Parmesan cheese, grated about 1/3 cup
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh flat-leaf parsley
Servings: people
Instructions
  1. Heat oil in a large Dutch oven over medium. Add pancetta; cook, stirring often, until fat has rendered, about 5 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in Dutch oven. Add garlic to Dutch oven; increase heat to medium-high. Sprinkle chicken all over with salt and pepper. Working in batches if needed, add chicken, skin side down, to Dutch oven. Cook until golden brown on both sides, about 6 minutes. Transfer chicken thighs to a plate.
  2. Reserve garlic and 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add sofrito and wine; bring to a simmer over medium. Cook, stirring and scraping up browned bits, until mixture is reduced by half, about 3 minutes. Return chicken to Dutch oven in a snug single layer; add stock, ensuring chicken is barely covered. Return mixture to a simmer over medium. While mixture comes to a simmer, bundle together leek leaves, rosemary sprigs, thyme sprigs, and bay leaf; secure with kitchen twine, and add to Dutch oven. Reduce heat to medium-low; cover and cook until chicken is tender, 45 minutes to 1 hour.
  3. Remove Dutch oven from heat. Transfer chicken to a cutting board; partially cover Dutch oven. Let chicken and sauce stand 10 minutes. Skim and discard fat from sauce; remove and discard garlic cloves and leek-herb bundle. Stir reserved pancetta into sauce. Remove and discard skin and bones from chicken; finely shred chicken meat.
  4. Stir cream into sauce. Cook over medium-high, stirring occasionally, until sauce is reduced by nearly half and has slightly thickened, 8 to 12 minutes. Stir peas and shredded chicken into sauce; cook until peas are just tender, about 2 minutes. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
  5. Cook pasta according to package directions; drain pasta, reserving 1/2 cup cooking liquid.
  6. Add pasta, Parmesan, butter, and lemon zest to sauce. Stir to combine, adding splashes of reserved cooking liquid as needed to form a creamy sauce. Sprinkle with parsley. Serve in large bowls.
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Zucchini and Speck Penne with Lemon and Mint

June 15, 2022 By
Zucchini and Speck Penne with Lemon and Mint
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Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Zucchini and Speck Penne with Lemon and Mint
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Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
  • 4 tablespoons extra-virgin olive oil, plus 3 tablespoons (or more) for finishing
  • 1 large garlic clove, peeled
  • ¾ cup speck, cut into small ¼-inch cubes
  • 4 medium zucchinis, cut into small about ¼-inch`
  • 2 teaspoons lemon zest
  • ½ cup fresh mint leaves, thorned
  • ½ cup creamy robiola cheese or cream cheese 
  • 12 oz short pasta penne or any spiral shape
  • ½ cup grated parmesan
Servings: people
Instructions
  1. Heat 4 tablespoons of olive oil in a large skillet. Add the garlic and cook for 1 to 2 minutes until golden, then add the speck, cooking for several more minutes until the fat starts to render. Add zucchini and cook for 5 to 7 minutes, until cooked but still a little crunchy in the center. Remove the garlic and set aside.
  2. Add the lemon zest and mint to a large serving bowl.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, following package directions for cooking times.
  4. Reserve a cup of pasta cooking water, then drain the pasta.. Return the pasta to the cooking pot and dress with olive oil and a several generous grindings of black pepper.
  5. Add the Robiola cheese and melt it by mixing with the pasta on a very low flame for a few minutes. You may need to add some or all of the reserved cooking liquid, a little bit at the time, to get a creamy consistency.
  6. Transfer the pasta to the serving bowl on top of the lemon zest and mint, adding the speck and zucchini, and toss. Add parmesan and serve.
Recipe Notes

Ask your your deli person to cut you a ¼ inch thick slice of Speck and then dice it before cooking the pasta. You can also use pre-sliced and packaged Speck and slice it into thin ribbons.

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Wild Ramps Pesto

April 6, 2022 By
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Ingredients
  • 1 bunch bunch wild ramps, about 4 oz
  • coarse sea salt
  • ½ cup walnuts, toasted
  • ½ cup extra virgin olive oil
  • ½ cup pecorino cheese, grated
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • ½ tabelspoon sherry vinegar
  • fine sea salt and freshly ground black pepper
Servings: cup
Instructions
  1. Clean ramps and separate the greens from the stalks and bulbs.
  2. Prepare a large bowl of ice water. Blanch the greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer greens to the ice water to stop the cooking, then drain and squeeze out any extra liquid.
  3. In a large food processor, coarsely chop ramp bulbs, stalks and walnuts. Add the drained greens, olive oil, pecorino, parmesan and lemon zest , sherry vinegar and process to a coarse paste. Season with salt and pepper.
Recipe Notes

Serve tossed with spaghetti. Toss spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino.

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Lobster and Shrimp Spaghetti in a Curry Sauce

January 31, 2022 By
Lobster and Shrimp Spaghetti in a Curry Sauce
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Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Lobster and Shrimp Spaghetti in a Curry Sauce
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Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • ½ medium yellow onion, very finely chopped
  • 2 tablespoons curry powder 
  • ½ teaspoon fine sea salt
  • 1 teaspoon fresh ground black pepper
  • ½ medium lemon, juiced
  • ½ cup heavy cream
  • 1 lb spaghetti
  • 16 large shrimp, peeled and deveined
  • 8 oz fresh lobster meat chopped in large chunks 
  • 1 cup fresh parsley leaves, finely chopped
  • Coarse sea salt for pasta water
Servings: people
Instructions
  1. Fill a large pot of water and put over high heat to bring to a boil.  Meanwhile, warm the olive oil and butter in a large frying pan over medium heat. When the butter is melted and begins to sizzle, stir in the onion. Cook, stirring often, for about 7 minutes or until the onion is softened but not browned. Stir in the curry powder, salt, and a generous grinding of pepper. Add the lemon juice, raise the heat to medium-high. Let the sauce simmer for about 3 minutes, until slightly thickened. Reduce the heat to medium and stir in the cream. Bring the sauce back to a gentle simmer. Set aside.
  2. Generously salt the boiling water. Cook the spaghetti in the salted water, stirring occasionally, until very al dente, even slightly underdone. Once the pasta is in the water, proceed with finishing the sauce.
  3. Add the shrimp to the sauce, cover, and cook for 2 to 3 minutes, until pink but still translucent. Add the lobster meat and cook for an extra couple of minutes. Do not overcook.
  4. Reserve 1 cup of pasta cooking water, then drain the pasta,  and transfer it to the frying pan with the sauce. Toss to combine thoroughly, and add a splash of pasta water, if necessary, to loosen the sauce. Cook for a minute or so to allow the pasta to absorb the sauce. Transfer to a serving bowl or individual bowls and serve, portioning out the seafood along with the sauce. Sprinkle generously with parsley.
Recipe Notes
  • Frozen and defrosted lobster meat can be used 
  • Omit the lobster and shrimps for a vegan option
  • I use Madras curry powder, but any curry powder you have in you pantry will work well
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Pesto Lasagne, (Lasagne al Pesto)

October 31, 2021 By
Pesto Lasagne, (Lasagne al Pesto)
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Recipe by Silvia Baldini — My aunt Antonella, an accomplished cook, made lasagne with basil pesto on Sunday family dinners. She would layer pasta sheets, homemade pesto and creamy béchamel in a large ovenproof baking dish the night before our meal. We would top the lasagne with abundant Parmesan and toasted pine nuts before warming them up for 20 minutes, right before sitting down to eat. Zia Antonella taught me to never cook pesto, but to only gently warm it up, because if you cook pesto, you kill the basil and destroy the aroma. I make my lasagne following her teachings. I layer no boil, flat lasagne noodle (they work great) with small chunks of precooked potatoes and chopped green beans with spoonful’s of béchamel sauce and pesto. I warm the lasagne for 20 minutes, then I broil the top for 3 or 4 minutes until golden brown and bubbly.
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Pesto Lasagne, (Lasagne al Pesto)
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Recipe by Silvia Baldini — My aunt Antonella, an accomplished cook, made lasagne with basil pesto on Sunday family dinners. She would layer pasta sheets, homemade pesto and creamy béchamel in a large ovenproof baking dish the night before our meal. We would top the lasagne with abundant Parmesan and toasted pine nuts before warming them up for 20 minutes, right before sitting down to eat. Zia Antonella taught me to never cook pesto, but to only gently warm it up, because if you cook pesto, you kill the basil and destroy the aroma. I make my lasagne following her teachings. I layer no boil, flat lasagne noodle (they work great) with small chunks of precooked potatoes and chopped green beans with spoonful’s of béchamel sauce and pesto. I warm the lasagne for 20 minutes, then I broil the top for 3 or 4 minutes until golden brown and bubbly.
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Ingredients
Basil Pesto:
  • 2 cups packed) fresh basil leaves
  • 1 cup (packed) fresh flat-leaf Italian parsley
  • ½ cup extra virgin olive oil
  • ¼ cup pine nuts, toasted
  • 1 teaspoon white wine vinegar
  • sea salt and freshly ground black pepper
Béchamel Sauce:
  • 2 ½ cups whole milk
  • ¼ teaspoon freshly grated nutmeg
  • 1 fresh bay leaf
  • ½ cup all-purpose flour
  • sea salt and freshly ground black pepper
Lasagne:
  • 2 large Yukon gold potatoes, peeled and cut in 2 inches cubes
  • 2 cups green beans, stemmed and chopped in 2 inches sections
  • 2 tablespoons extra virgin olive oil
  • 1 box no boil flat lasagna noodles (about 16 sheets)
  • ½ cup pine nuts, toasted
  • 1 ½ cups freshly grated parmesan
Servings: people
Instructions
Make the pesto:
  1. Put the basil, the parsley, and the Parmesan in a blender. Add half of the olive oil. Pulse until blended in a paste. With the motor going slowly add the remaining oil, the pine nuts, and the vinegar. Blend for 30 to 50 seconds or until combined. The Pesto should be bright green Taste and season with salt and pepper. Set aside.pepper. Set aside.
Make the Béchamel sauce:
  1. Warm the milk with the nutmeg and the bay leaf in a heavy bottom saucepan. Remove from heat right before the milk comes to a boil. Discard the bay leaf and set aside.
  2. In a medium size heavy bottom pan melt the butter on medium low heat, then add the flour. Mix quickly until a paste form.
  3. Add the warm milk to the butter mixture and constantly cook, stirring with a wooden spoon on low heat until the sauce thickens, about 15 minutes. It should resemble sour cream. Add salt and pepper. Set aside. I place kitchen film right on the top to avoid a skin to develop.
Make the lasagne:
  1. Preheat the oven at 350 ° F. Lightly oil the oven proof dish.
  2. Boil 2 cups of salted water in a medium pot. Parboil the cubed potato for 5 to 7 minutes, until soft but al dente. Scoop the potato out with a slotted large spoon and place in medium bowl. Toss with a teaspoon of olive oil to avoid sticking.
  3. Add the green beans to the boiling water and blanche for 4 to 5 minutes until bright green and cooked al dente. Scoop the beans with the slotted spoon and toss with the potatoes. Set Aside.
Assemble the lasagne:
  1. Cover the base of the oven proof dish with a scoop of pesto and a scoop béchamel. Place 3 sheets of the lasagna noodle and cover the whole bottom of the pan.
  2. Scoop 2 tablespoons of pesto and two tablespoons of béchamel sauce on the noodles. Flatten with a rubber spatula and cover the whole surface. Add 3 tablespoons of the cooked potatoes and green beans, then sprinkle a handful of pine nuts and 2 or 3 tablespoons of the grated Parmesan. Flatten the mixture with the rubber spatula making sure to distribute evenly. Season with salt and pepper. Reserve a couple of tablespoons of pesto to decorate the baked lasagne
  3. Repeat this pattern until everything is used up and there is a layer of bechamel on the top. Sprinkle with the Parmesan and some pine nuts.
  4. Transfer to the oven and bake for 25 to 30 minutes until golden brown and bubbly on top. You can use the broiler for the last 3 minutes but be careful not to burn the béchamel.
  5. Remove from the oven, swirl the reserved pesto on the top. Rest for at least 10 minutes and serve.
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Zesty & Creamy Lemon Spaghetti with Toasted Breadcrumbs and Oysters

November 12, 2019 By
Zesty & Creamy Lemon Spaghetti with Toasted Breadcrumbs and Oysters
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Recipe by Silvia Baldini — Bring some zing to your autumn and winter cooking with a squeeze of citrus in this creamy bowl of spaghetti topped with briny and sweet oysters. I’m using lemons in this ridiculously simple and comforting pasta dish, but limes would work well too. The creamy base is a simplified beurre blanc that plays well with the sharpness of the lemon, the texture and taste of the capers and with the crunchiness of the breadcrumbs. You can also substitute the oysters with shrimps, clams or squid or omit the seafood completely and enjoy this incredibly bright and creamy pasta on its own.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Zesty & Creamy Lemon Spaghetti with Toasted Breadcrumbs and Oysters
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Recipe by Silvia Baldini — Bring some zing to your autumn and winter cooking with a squeeze of citrus in this creamy bowl of spaghetti topped with briny and sweet oysters. I’m using lemons in this ridiculously simple and comforting pasta dish, but limes would work well too. The creamy base is a simplified beurre blanc that plays well with the sharpness of the lemon, the texture and taste of the capers and with the crunchiness of the breadcrumbs. You can also substitute the oysters with shrimps, clams or squid or omit the seafood completely and enjoy this incredibly bright and creamy pasta on its own.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium shallots, peeled and finely chopped
  • 1/4 cup (60ml) dry white wine
  • 1/2 cup (115 g) butter, cut in to cubes
  • 1 medium lemon zest and the juice
  • 12 fresh oysters
  • 1 pound (454g) spaghetti
  • 2 tablespoons capers in brine, rinsed and drained
  • 1 handful fresh flat leaf parsley, roughly chopped
  • 1/2 cup sourdough toasted breadcrumbs any old crusty bread will do
  • 2 tablespoons extra virgin olive oil
  • sea-salt
Servings: people
Instructions
  1. In a small pan over medium heat mix the shallots with the wine and a splash of water. Simmer down until almost no liquid is left. Whisk in the butter, one cube at the time to create a smooth custard like emulsion, whisk in the lemon juice and the zest and season with salt. Keep warm.
  2. Shuck the oysters. Place a shallow pan on medium heat. Add the liquor from the oysters and ¼ cup of water, bring to a boil then reduce to a simmer. Gently put the shucked oysters in the liquid and poach for 1 minute until the sides gently curl. Drain and set the oysters aside.
  3. Heat a frying pan on a medium-high flame, then tip in the breadcrumbs and fry, tossing or stirring regularly, for seven to 10 minutes, until golden and crisp.
  4. Meanwhile, bring a large pan of salted water to a boil and cook the spaghetti until al dente. Drain, then toss with the lemon sauce, the capers and the flat leaf parsley. Serve at once topped with the toasted and fried breadcrumbs and the steamed oysters.
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Wild Ramps Pesto

May 13, 2019 By
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Ingredients
  • 1 bunch wild ramps, about 4 ounces
  • coarse sea salt
  • 1/2 cup walnuts, toasted
  • 1/2 cup EVOO
  • 1/2 cup pecorino cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • salt and freshly ground pepper
Servings: servings
Instructions
  1. Clean ramps. Separate greens from bulbs. Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon r, transfer greens to a bowl of ice water; drain and squeeze out liquid.
  2. Coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, pecorino, parmesan and lemon zest; process to a coarse paste. Season with salt and pepper.
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Whole Roasted Tomatoes, Garlic and Herbs

May 3, 2019 By

 

 

Whole Roasted Tomatoes, Garlic and Herbs
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Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Whole Roasted Tomatoes, Garlic and Herbs
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Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Ingredients
  • 24 medium plum or roma tomatoes
  • 1/2 cup extra virgin olive oil
  • 8/10 medium cloves of garlic, peeled
  • a handful of fresh basil leaves
  • sprigs of thyme
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
  2. Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
  3. Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
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Creamy Asparagus and Lemon Pasta with Speck and Parmesan

April 20, 2019 By
Asparagus Creamy Pasta with Speck and Paremesan
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Servings Prep Time
4 people 20 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10-15 minutes
Asparagus Creamy Pasta with Speck and Paremesan
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Servings Prep Time
4 people 20 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10-15 minutes
Ingredients
  • 1 bunch asparagus, cleaned and cut in 1/2 inches sections
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup speck or pancetta, diced
  • 1/2 medium white onion, diced small
  • 1/2 cup white wine
  • 1 pound spaghetti or mezze maniche
  • sea salt and black pepper
  • extra virgin olive oil for drizzling
  • 1 medium finely grated lemon zest
  • 3 tablespoons chopped fresh parsley
Servings: people
Instructions
  1. Bring a pot of water to a boil add salt and blanch the cut asparagus for a minute or two. Drain and set aside.
  2. Heat a medium size pan with the olive oil, add the speck and slowly render with out burning. Add the onion and cook until soft and transparent. Add the blanched asparagus, cook for a minute or two then add the white wine to deglaze. Reduce for a couple of minutes then turn the heat off. Pulse half of the cooked asparagus in a blender until creamy and set aside. Reserve the other half of the cooked asparagus.
  3. Cook the pasta in large pot of salted water. Drain and reserve a glass of the cooking water.
  4. Mix the drained pasta with the blended asparagus, the Parmesan and the reserved cooking water. Add the remaining cooked asparagus with the speck, mix gently. Add black pepper, a drizzle of olive oil and a couple of tablespoons of Parmesan and finish with the lemon zest and the fresh parsley.
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Basic Pasta Dough

March 13, 2019 By
Basic Pasta Dough
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Recipe by Silvia Baldini— This is my basic homemade pasta dough recipe. It requires 4 simple ingredients. Flour, eggs, water and a little olive oil. I always prefer 00 flour, which is traditionally used in Italy because it renders a smooth, silky and tender dough. 00 flour is lower in gluten than an All Purpose American flour and it is grounded finer, hence it has a more powdery consistency and the pasta gets a nice tender bite and not as much chew. The eggs need to be fresh and with a bright yellow or orange yolk to achieve the characteristic warm and inviting color of homemade pasta. I use as little water as I can, just enough to get the right wet texture and a little olive oil to help with the consistency. I really don't like to use salt in the dough because I think pasta should be a blank canvas to which the flavors are added and layered later on when cooking. Finally, I suggest you always finish your dough by hand and not in a mixer to make sure you attained the right texture. Making the dough is easy, it just takes a little practice and the proportion are more or less 3/4 of a cup of 00 flour to one large egg per portion or even better, if you own a scale, 100g of flours to one egg.
Servings Prep Time
4 people 1 hours
Passive Time
30 minutes minimum resting time
Servings Prep Time
4 people 1 hours
Passive Time
30 minutes minimum resting time
Basic Pasta Dough
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Recipe by Silvia Baldini— This is my basic homemade pasta dough recipe. It requires 4 simple ingredients. Flour, eggs, water and a little olive oil. I always prefer 00 flour, which is traditionally used in Italy because it renders a smooth, silky and tender dough. 00 flour is lower in gluten than an All Purpose American flour and it is grounded finer, hence it has a more powdery consistency and the pasta gets a nice tender bite and not as much chew. The eggs need to be fresh and with a bright yellow or orange yolk to achieve the characteristic warm and inviting color of homemade pasta. I use as little water as I can, just enough to get the right wet texture and a little olive oil to help with the consistency. I really don't like to use salt in the dough because I think pasta should be a blank canvas to which the flavors are added and layered later on when cooking. Finally, I suggest you always finish your dough by hand and not in a mixer to make sure you attained the right texture. Making the dough is easy, it just takes a little practice and the proportion are more or less 3/4 of a cup of 00 flour to one large egg per portion or even better, if you own a scale, 100g of flours to one egg.
Servings Prep Time
4 people 1 hours
Passive Time
30 minutes minimum resting time
Servings Prep Time
4 people 1 hours
Passive Time
30 minutes minimum resting time
Ingredients
  • 3 cups 00 flour 400g
  • 4 large eggs
  • 2 to 3 teaspoons extra virgin olive oil
  • water
Servings: people
Instructions
Dough
  1. Place the sifted 00 flour onto a clean work surface, preferably a large wood board and make a well in the center.
  2. Break the eggs into the well and gradually mix the egg mixture into the flour using your fingers or a fork, add the oil then combine the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water at time until the dough feels smooth and silky, I like to wet my fingers with the water so I can control the moisture; if the dough feels too wet, add a little more flour. After you’ve made the dough a few times, you will get the hang of it and understand the consistency. You can you use a stand in mixer fitted with a hook, but I highly recommend you finish the dough by hand.
  3. Knead the pasta dough until it’s smooth, 5 to 10 minutes. Lightly coat it with a little amount of olive oil, wrap the dough in Saran wrap, and let it rest at room temperature in the fridge for at least 30 minutes. The pasta will become much more relaxed and elastic after resting. I like to make my dough the day before and rest it in the fridge till I need it.
Pasta Rolling and Shaping
  1. Cut small section— about 2 to 3 inches thick— of the rested pasta and feed them one at time through a pasta machine set on the widest setting. As the sheet of pasta dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the pasta through this same setting a total of 4 or 5 times. This kneads the pasta dough and ensures the resulting pasta is silky smooth.
  2. Pass the sheet of pasta dough through the machine again, gradually reducing the settings, one pass at a time, until the pasta achieves the desired thickness. The sheet of pasta dough will become quite long— cut the sheet of dough in half and feed each half through separately. I suggest you use the second-from-last setting for tagliatelle, pappardelle and tagliolini and the last setting for other shapes that are to be filled.
  3. After the sheet of pasta dough has reached the liked thickness, hang it over a drying rack or do like I used to do at home and hang it over a broom handle or the large handle of your oven door. Dust with flour to prevent sticking.
  4. Shape the pasta through the chosen cutters of your machine and then drape the cut pasta again to dry just a little, until ready to cook. You can also shape the pasta by hand with a cutter. I like to lightly dust the finished pasta with fine semolina flour.
  5. Cook the pasta in plenty salted boiling water for 4 to 5 minutes or freeze for up to six months.
Recipe Notes

You can color your pasta by adding tomato paste, cooked spinach, squid ink, beet juice or saffron threads. I like to add my coloring ingredients at the beginning of the process with the fresh eggs.

Gluten Free Fresh Pasta:

1 1/4 Gluten Free Flour
2 teaspoons xanthan gum
4 large egg yolks
1 large egg
2 to 4 tablespoons water

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Hangover Pasta

December 4, 2017 By
Hangover Pasta
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Recipe by Silvia Baldini — Spaghetti aglio, olio e peperoncino is what Italians cook after a night out and it's a must when a bit of late night sustenance is required. It's astonishingly full of flavor and it takes literally 10 minutes or less to fix, plus it will cure any incumbent hangover. Every one I know makes a variation of this staple dish, I personally take the garlic out after I infuse it with the oil and chili flakes and I always discard it. Most italian, contrary to what you might have heard, don't like to bite in to a large piece of garlic. Plus if you are back from a night out you might be sharing this pasta dish with someone of importance and you might not have a tooth brush handy.
Servings Prep Time
8 people 5 minutes
Cook Time
8/10 minutes
Servings Prep Time
8 people 5 minutes
Cook Time
8/10 minutes
Hangover Pasta
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Recipe by Silvia Baldini — Spaghetti aglio, olio e peperoncino is what Italians cook after a night out and it's a must when a bit of late night sustenance is required. It's astonishingly full of flavor and it takes literally 10 minutes or less to fix, plus it will cure any incumbent hangover. Every one I know makes a variation of this staple dish, I personally take the garlic out after I infuse it with the oil and chili flakes and I always discard it. Most italian, contrary to what you might have heard, don't like to bite in to a large piece of garlic. Plus if you are back from a night out you might be sharing this pasta dish with someone of importance and you might not have a tooth brush handy.
Servings Prep Time
8 people 5 minutes
Cook Time
8/10 minutes
Servings Prep Time
8 people 5 minutes
Cook Time
8/10 minutes
Ingredients
  • 1 box spaghetti
  • 3 large peeled garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon crushed hot chili flakes add more chili flakes for extra heat
  • 3 tablespoons flat italian parsley chopped
  • 1/2 cup grated parmesan
  • 1 1/2 tablespoons sea salt for boiling water
Servings: people
Instructions
  1. Bring water to the boil in a large pot, add sea salt and cook spaghetti al dente, according to packaging instruction.
  2. Meanwhile heat the oil in a pan over medium heat and sauté peeled garlic cloves and chopped hot red pepper. Cook until the garlic is golden. Make sure not to burn the garlic. Set aside and let the oil infuse.
  3. Drain the pasta, remove the garlic cloves from the oil and toss the pasta with the oil and red chili flakes then add the chopped parsley and the parmesan.
Recipe Notes

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Fresh Summer Tomatoes Pasta Bowl

June 12, 2017 By

My favorite under 20 minutes summer pasta is a bowl of fresh chopped tomatoes, diced mozzarella, basil and garlic oil tossed with a short cooked noodle, then sprinkled with parmesan. It’s very easy to prepare and it taste better at room temperature or cold.  Make sure your tomatoes are ripe and local and choose good quality mozzarella. This is a simple and humble dish but it’s packed with flavor and the whole process is ridiculously easy.

 

Fresh Summer Tomatoes Pasta Bowl
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Servings Prep Time
4 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 10 minutes
Cook Time
10-12 minutes
Fresh Summer Tomatoes Pasta Bowl
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Servings Prep Time
4 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 10 minutes
Cook Time
10-12 minutes
Ingredients
  • 1 pack pasta penne, sedanini or rigatoni
  • 2 cups chopped tomatoes
  • 1 large fresh mozzarella, drained and diced
  • 1/2 cup grated parmesan
  • a handful of fresh basil leaves
  • 2 large cloves of garlic, peeled sliced really thin
  • 1/2 cups extra virgin olive oil
  • sea salt and black pepper
Servings:
Instructions
  1. Boil a large pot of water, add sea salt and cook your pasta according to the directions. Drain, quickly rinse under cold water and place in a large bowl. Toss with a couple of tablespoons of olive oil and set aside.
  2. While the pasta is cooking, toss the tomatoes and mozzarella in a bowl with the basil leaves. I like to rip the basil leaves by hand in small pieces. Season with salt and pepper and add a couple of tablespoons of olive oil. Set aside.
  3. In a small pan add the olive oil and the slivers of garlic. Cook on low until the garlic is golden then remove from the heat and set aside.
  4. With a slotted spoon remove the garlic and place on paper towel to drain. Reserve the garlic oil and the slivers for later use.
  5. Toss the tomatoes mixture with the pasta. Add the some of the garlic oil and the parmesan. Add a touch of black pepper and toss well. Serve at room temperature with extra parmesan and the garlic slivers on the side.
Recipe Notes

You can make the garlic oil in advance and keep in a glass container at room temperature for up to three weeks. I like to substitute pecorino cheese to the parmesan. Burrata is a delicious and creamy alternative to regular mozzarella.

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Clams, Mussels, White Beans and Chorizo Sauce

March 14, 2017 By

When I spot fresh clams and mussels at the local store I’m quick to snatch them. Clam and mussels are low in fat and low in cholesterol and they are a great source of fish oils like salmon and cod. Frankly, I find them addictive, sort of like potato chips. I cannot resist them.

I cook my clams and mussels together with humble white beans, fennel and chorizo.  These lovely treasures always turn out deeply satisfying and saucy. The beans are a powerful and a healthy alternative to high fat proteins and contain lots of iron, something women often need; the fennel adds a clean and bright crunch and the chorizo gives an indulgent smoky flavor to this all star-family favorite. I like to gobble down my big bowl with crusty bread. The kids and my husband “order” them on spaghetti. It’s a win-win situation, the adults pretend to be in the sunny riviera, the children throw the empty shells at each others.

Clams, Mussels, White Beans and Chorizo Sauce
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Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Clams, Mussels, White Beans and Chorizo Sauce
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Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Ingredients
  • 4 tablespoons extra virgin olive oil
  • 3 medium garlic cloves
  • 1/2 teaspoon hot chili flakes, if desired
  • 1/2 medium white or yellow onion finely diced
  • 1 medium celery stalk finely diced
  • 1 teaspoon tomato paste
  • 1/2 cup diced chorizo or pancetta
  • 1/2 cup parsley leaves chopped
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1/2 medium fennel bulb sliced thin
  • 1/2 cup diced sundried tomatoes, if desired
  • 2 tablespoons sherry vinegar
  • 1/2 cup dry white wine
  • 3 sprigs thyme
  • 36 little neck or manila clams scrubbed and rinsed
  • 36 mussles scrubbed, debearded and rinsed
  • 1/2 lemon
  • fine sea salt and freshly ground black pepper
  • extra virgin olive oil for drizzling
Servings: people
Instructions
  1. Heat the 1/4 cup of olive oil in a large heavy bottom pot over medium to low. Add the garlic cloves, the chili peppers flakes, if using then the onion and the celery. Gently cook and soften the onion for 5 to 7 minute with out browning.
  2. Add the sliced fennel, the chorizo and cook for a couple of minutes. Add the tomato paste and cook stirring for an extra minute. Add the beans, the sun dried tomatoes if using and cook for 3 to 4 minutes over medium.
  3. Add the sherry vinegar and the white wine, stir for 5 minutes on medium low heat to cook the alcohol out. Add the Thyme and a hand full of the chopped parsley. Season lightly with salt and pepper. Set aside.
  4. When ready to serve add the clams and mussel to the beans, squeeze the lemon juice and stir. Then cover with a lid and cook for 4 to 5 minutes. Uncover and stir with a wooden spoon and cook until some of the clams and mussels start to open. Season lighlty with salt and pepper.
  5. Keep cooking and with a slotted spoon transfer the opened clams and mussels to a bowl as they open. It should take 7 to 9 minutes. Discard the unopened ones.
  6. Stir the beans on low heat, loosen with water if necessary, taste and season with salt and pepper, add the remaining chopped parsley. Discard the garlic cloves and thyme.
  7. Add the reserved clams and mussels to the beans, mix and drizzle extra olive oil. Serve with good bread.
Recipe Notes

This is a great dish for a crowd.  You can prep every thing ahead and cook the clams and mussels at the last minute. I like to serve it with good crusty bread or as a delicious sauce for spaghetti.

 

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Burned Crumbs and Anchovy Paste Spaghetti

October 24, 2016 By
Burned Crumbs and Anchovy Paste Spaghetti
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Servings
4 people
Cook Time
8/12 minutes
Servings
4 people
Cook Time
8/12 minutes
Burned Crumbs and Anchovy Paste Spaghetti
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Servings
4 people
Cook Time
8/12 minutes
Servings
4 people
Cook Time
8/12 minutes
Ingredients
  • 1/2 cup olive oil
  • 1 cup bread crumbs
  • 2 tsp anchovy paste
  • 2 cloves garlic
  • 1 pound spaghetti
  • 1/2 cup chopped parsley
  • salt for cooking water
  • 1/2 tsp chili flakes optional
Servings: people
Instructions
  1. Boil the water with the salt. When the water is boiling add the spaghetti and cook al dente. While the pasta is cooking, warm the olive oil in a skillet on medium heat.
  2. Add the anchovy paste and mash in to a paste. Add the garlic cloves, stir in the crumbs and cook until browned and dark brown. Discard the garlic cloves.
  3. Drain the pasta, toss in a bowl with the bread crumbs and anchovies mixture, sprinkle with the chopped parsley and if desired some chili flakes. Enjoy with a cold beer and good friends!
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One Pot Pasta

December 17, 2015 By

One-pot-pasta-silvia-baldinijpg

One Pot Pasta
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Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
One Pot Pasta
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Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Ingredients
  • 12 ounces pasta tagliatelle, spaghetti
  • 12 ounces cherry tomatoes fresh or canned halved
  • 6/8 cups water
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic sliced thin
  • 2 tbsp cooking salt
  • 1/2 cup basil leaves cleaned
  • 1/2 tsp red pepper flakes more for extra heat
  • fresh black pepper grounded
  • grated parmesan for serving
Servings: people
Instructions
  1. Combine pasta, tomatoes, garlic, red-pepper flakes, basil, oil, salt, pepper, and water in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes or according to direction on the box
  2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Recipe Notes

sliced white or yellow onion, black olives can be added

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Roasted Tomato Sauce

September 15, 2015 By

roasted-tomatoeas-silvia-baldini

Roasted Tomato Sauce
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Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Roasted Tomato Sauce
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Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Ingredients
  • 2 lb full flavor ripe tomatoes
  • 4/6 peeled garlic cloves
  • 4 tbsp olive oil
  • 1 bunch basil leaves
  • salt and pepper
Servings: servings
Instructions
  1. Preheat the oven at 350F
  2. Halve the tomatoes and arrange them in an oven proof dish lined with parchment. I like them tightly packed but not on top of each other.
  3. Season with the salt, drizzle the olive oil evenly. Scatter the garlic and basil on the tomatoes.
  4. Roast for 45 minutes, until the tomatoes are soft and lightly charred. Pass through a sieve or a food mill and discard the seeds and the skins. Use immediately as a great pasta sauce or preserve in zip lock bags and freeze.
Recipe Notes

The seeds and skin of the tomatoes are best removed as they can cause allergies and irritate the stomach.

Tomatoes cook and taste better if the pepper is added after cooking.

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Meat Sauce

September 15, 2015 By

bolognese-silvia-baldini

Meat Sauce
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Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Meat Sauce
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Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Ingredients
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup grounded prosciutto or mortadella
  • 1 pound double ground veal
  • 1 pound double ground beef
  • 1 pound double ground pork
  • 1/2 tsp grounded cumin
  • 1/2 tsp grated nutmeg
  • 1 small glass red wine
  • 2 tbsp tomato concentrate
  • 1 16-ounces large can crushed tomatoes
  • 2 cups chicken or beef stock
  • 1 bouquet garni tie bay leaves, parsley, rosemary, basil, thyme together
  • salt and pepper
  • extra virgin olive oil
Servings: people
Instructions
  1. Warm a couple of table spoon of olive oil in a large heavy bottom pan. Add onion, celery and carrots. Cook for 10 to 15 minutes until soft but not browned. Add prosciutto/mortadella and keep cooking for an extra 10 minutes on a low flame. Rise the heat to medium high add veal, pork and beef. Cook stirring occasionally until browned.
  2. Add wine, cook the alcohol out for a couple of minutes on a low the flame.
  3. Season with a sprinkle of nutmeg, cumin, salt and pepper. Add tomato concentrate and cook for a couple of minutes. Add crushed tomatoes, stock and the bouquet garni.
  4. Cook on slow heat for at a couple of hours or until the sauce is nicely reduced and compact. Taste for seasoning and discard the herbs before serving or freezing.
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