Spaghetti with Oil and Garlic (Aglio e Olio)

It doesn't get any simpler than this classic Italian dish.

1 lb. spaghetti or vermicelli 5 Tbsp. extra-virgin olive oil 10 cloves garlic, peeled and sliced 1/2 tsp. crushed red pepper flakes 1/2 cup chopped fresh Italian parsley 1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
Bring 6 quarts of salted water to a boil in a large pot over high heat.  Stir the spaghetti into the boiling water.

Return to a boil. We know how to cook spaghetti, just went a little camera crazy. Cook the pasta until al dente, about 6 minutes.
Heat 3 Tbsp. of the olive oil in a large skillet over medium heat.  Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.

  Remove from heat and add crushed red pepper. Ladle about 1-1/2 cups of the pasta-cooking water into the sauce.  Add the parsley, the remaining 2 Tbsp. olive oil, and salt to taste.
If the skillet is large enough, fish the pasta out of the boiling water and drop it directly into the sauce in the skillet.

If not, drain the pasta (after you have removed the cooking water for the sauce). Bring the sauce and pasta to a simmer, tossing to coat with sauce.  Cook until the pasta is coated with the sauce, 1 to 2 minutes.  Remove the pot from the heat and toss in the grated cheese.

Serve immediately with extra grated cheese.

Pasticciata - Soup with Bread & Fontina

This dish is a little unusual - but if you love the broth soaked croutons oozing with cheese in French Onion Soup or a crispy grilled cheese sandwich with a bowl of rich chicken broth alongside, you are going to love this!

8 cups chicken broth (preferably homemade - which I recommend)

1 Tbsp. butter, softened

1/2 lb. fontina cheese (or mozzarella)

1 cup grated Parmigiano Reggiano

18 slices Italian Bread cut 1-inch thick and left to dry overnight

Preheat oven to 400 degrees F.  Heat the broth to a simmer and keep it hot

Butter the sides and bottom of a baking dish.

Shred the fontina and toss with Parmigiano.

Arrange half of the bread slices in one layer in the baking dish.  Ladle out 1 cup of broth, and drizzle over the bread slices.  Sprinkle half of the cheese on top of the bread in an even layer.

Cover the cheese with the remaining bread slices.

Moisten these slices with another cup or so of stock; top the bread with all the remaining cheese.

Can't you just taste this?

Cover the casserole with foil and bake until heated through, about 25 minutes.

Remove the foil, and continue baking for 10 minutes until the top is golden brown and bubbly.  

Let cool for 5 minutes.

Cut into squares and transfer to a shallow soup or pasta bowl.

Ladle hot broth over each portion and serve piping hot with additional grated cheese.

~Adapted from Lidia Cooks

National Soup Month - The Weekend Gourmet

Baked Fresh Cod with Gremolata Breadcrumbs

Gremolata is simply a herb mixture that you can use on almost any dish.  It almost always contains lemon zest and parsley.  With the addition of fresh garlic, it's delicious on top of roasted cauliflower and adds a crunchy element to this baked cod.  The best thing about this dish is that you mix all the ingredients in the baking pan.

Baked Fresh Cod with Gremolata Breadcrumbs

2 lbs. fresh cod fillets

6 Tbsp. extra-virgin olive oil

Juice of a large lemon (about 3 Tbsp.)

1/2 cup white wine

3 plump garlic cloves, crushed and peeled

1/2 cup fresh, dry bread crumbs

Zest of a large lemon (about 2 tsp.)

1 Tbsp. chopped fresh Italian parsley

1/2 tsp. dried oregano

1/4 tsp. red pepper flakes

Fresh lemon slices, for serving

Preheat oven to 400 degrees F.

Lightly salt the fish on both sides,  Pour 3 Tbsp. of the olive oil, lemon juice, white wine and 1/4 tsp. salt into the baking dish and whisk together well.

Drop in the garlic cloves, and stir with the dressing.  Lay the fillets in the dish, turn them around and swish them in the dressing so both sides are moistened.

Toss the bread crumbs in a bowl with lemon zest, parsley, oregano, red pepper flakes and 1/2 tsp. salt.  Drizzle with the remaining 3 Tbsp. olive oil, and toss the crumbs well until evenly moistened.

Spoon the seasoned bread crumbs on top of the fillets in a light, even layer.

Bake uncovered, until the crumbs are crisp and golden and fish is cooked through, about 15 to 20 minutes.

Spoon juices left in the baking dish over the fish and serve hot with lemon slices.

~Lidia Cooks 

Oven-Braised Pork Chops with Pears

Don't buy the super-expensive balsamic vinegar to make a reduction.  A little of the reduction goes a long way.

• 1 cup balsamic vinegar
• 3 Tbsp. extra-virgin olive oil
• 3 cloves garlic, peeled
• 4 center-cut pork rib chops about 1" thick
• 1 large red onion, cut through the core into about 8 wedges
• 2 ripe, firm Bosc pears, peeled, cored and cut into 8 wedges
• Salt and pepper
• 1/4 cup red-wine vinegar
• 2 Tbsp. honey

In a small saucepan, bring the balsamic vinegar to a boil.  Adjust the heat to a gentle boil and boil until the vinegar is syrupy and reduced to about 1/4 cup.  Set aside.

Preheat oven to 425 degrees F.  Heat the oil in a heavy skillet over medium high heat.  Whack the garlic cloves and scatter them over the oil.  Cook until lightly browned, about 2 minutes.  Remove to a small plate. Lay the pork chops in and cook until browned, about 6 minutes.  Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second side of the chops are browned.  Season with salt and pepper.  Halfway through browning the second side, tuck the pear wedges in between the chops.

Stir the red wine vinegar and honey together in a small bowl, until the honey is dissolved.  Pour the vinegar honey mixture into the skillet and bring to a full boil.  Return garlic cloves to the skillet.  Roast until the onions and pears are tender and caramelized, about 30 minutes.

Drizzle with balsamic-vinegar reduction.

~Lidia's Club

Stovetop Chicken Parmesan Rollatini

Everyone loves Chicken Parm!  This is a make-ahead recipe that is quick, easy and soooo good!

I have included a recipe for a quick marinara, but you can easily use a good store bought sauce.  I use Victoria Brand Marinara sauce.  It's one of the best sauces I have found on the market.  America's Test Kitchen rated it #1.  It is more expensive, but I stock up when it's on sale.

• 1 cup low-sodium chicken broth
• 1 clove garlic, thinly sliced
• 1 14.5 ounce can crushed San Marzano or fire-roasted tomatoes
• 5 or 6 fresh basil leaves, torn into small pieces
• Salt and pepper
• 4 thin chicken cutlets (I had 3 cutlets cut in half horizontally and pounded thin - so I had 6 cutlets)
• 1/4 cup chopped fresh parsley
• 6 slices mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 cup Italian-Style bread crumbs
• 1 large egg, beaten
• 2 Tbsp. unsalted butter
• 2 Tbsp. olive oil

Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes.  Season with salt and pepper.  Set aside.

Season the chicken with salt and pepper.* Place chicken on work surface.  Sprinkle with the parsley and put one slice of mozzarella on each cutlet.  Starting at the short end, roll up to enclose the filling.  Secure with a toothpick.

Mix the parmesan and breadcrumbs in a shallow dish.  Put the egg in and another dish and beat until foamy.

Dip the chicken rolls in the egg, then coat with the breadcrumb mixture.  Refrigerate until ready to prepare.

In a cast iron skillet, melt butter and olive oil.  Fry chicken quickly to brown on all sides.  Remove to a plate.

Wipe out skillet and add sauce.  Bring to a simmer and return chicken back to the skillet.  Let simmer on low, covered,  until chicken is cooked through, about 20 minutes, depending on the size of the chicken cutlets.

It's hard to keep that luscious cheese from melting out!
Serve with spaghetti or polenta.

I always like to serve Spaghetti with Oil and Garlic with this chicken.

Spaghetti Aglio e Olio

1 pound spaghetti or vermicelli

5 Tbsp. extra-virgin olive oil

10 cloves garlic, peeled and sliced

1/2 tsp. crushed red pepper flakes

1/2 cup chopped fresh parsley

1 cup grated Parmigiano-Reggiano or Pecorino Romano

Cook spaghetti and directed until al dente (about 6 minutes).  Save the cooking water.

Heat 3 Tbsp. of olive oil in a large skillet over medium heat.

Add the garlic and stir until pale golden, about 2 minutes.

Remove from heat and add 1/2 tsp. crushed red pepper flakes.

Ladle about 1-1/2 cups of the pasta cooking water into the sauce.

Add the parsley, the remaining olive and salt to taste.

Fish the pasta out of the cooking water and drop it directly into the sauce in the skillet.

Bring the sauce and pasta to a simmer.  Cook until the pasta is done and coated with sauce, about 2 minutes.

Remove from heat and toss in the grated cheese.

This recipe came in 1st Place!

*When working with raw chicken, mix together a small bowl of salt and pepper to avoid contaminating your salt and pepper bowls.

~Spaghetti recipe - Lidia's Italian-American Kitchen

Neopolitan Macaroni and Cheese

Most of us never tire of a good, homemade Baked Macaroni and Cheese - our all American comfort food.  A lot of recipes you might have eaten would have some form of a roux, cooked flour and milk.  When I saw this recipe - this step was completely omitted.  The traditional cheddar is here, along with some great Italian Cheeses. 

Ingredients

3 cup grated fontina (or cheese of your choice)

5 cups grated cheddar

4 cups milk

1 tsp. dry mustard

1 piece day old Italian bread

2 Tbsp. unsalted butter

2 cups Parmigiano-Reggiano

1 pound Pipette Macaroni

Preheat oven to 400 degrees F.  Bring a large pot of salted water to boil for pasta.  In a large pot, combine fontina and cheddar.  Pour milk over.  Let cheese sit in the milk for 30 minutes to an hour, until the cheese begins to break down and dissolve into the milk.

Grate bread on the coarse holes of a box grater to get about 1-1/2 cups coarse crumbs (you could also use Panko breadcrumbs).  In a small skillet over medium heat, melt butter.  Add breadcrumbs.  Stir and toss the crumbs until crisp and toasted.  Butter a large baking dish and coat the bottom with a thin layer of bread crumbs.  Stir 1 cup of the grated Parmigiano into remaining crumbs.

Whisk over medium heat the milk and cheese until cheese melts.  Stir in remaining 1 cup grated Parmigiano.  Meanwhile, add macaroni to boiling water.  Cook until very al dente (3 or 4 minutes shy of package cooking time) and drain.  Return pasta to pot.  Add cheese sauce and stir until all of the pasta is coated with the sauce.  Add pasta into prepared baking dish and sprinkle with the bread crumbs.  Bake until browned and bubbly about 20-30 minutes.

I like to add tomatoes to my mac and cheese.  You can add fresh or canned Italian tomatoes chopped.  My son likes it without tomatoes so I usually wind up putting them in half of the baking dish.

Head on over to Bobbi's Kozy Kitchen!

~Adapted from Lidia's Italy

Filled Focaccia AKA Muffaletta

The original New Orleans Muffaletta is made with their signature olive salad and bread made especially for this unique sandwich.  The bread in this recipe comes from "Lidia Cooks from the Heart of Italy".  The bread is baked in a wood oven that is hard to replicate in the home kitchen.  Baking the breads in a cast-iron skillet gives nice results.  What I would give for a wood burning oven!!!

 If you don't want to make the focaccia, get some fresh, crispy rolls and warm them in the oven.

For the Focaccia:

1 package active dry yeast

3-1/2 cups all-purpose flour

1 tsp. kosher salt

1 Tbsp. olive oil

Dissolve the yeast in 1/4 cup warm water in a small bowl and let sit for several minutes, until it starts to bubble.  Put the flour and salt in a large bowl and mix to combine.  Combine the dissolved yeast with 1 cup of warm water and add to the flour along with the olive oil.  You can make this in the food processor, but I did it by hand and it came together very easily.  Turn the dough out on a lightly floured surface and knead for a minute into a smooth round.  Put it in a large, oiled bowl, cover with plastic wrap, and let rise until doubled, about an hour.  

Put rack in the bottom third of the oven and heat it to 450 degrees F.  Deflate the risen dough and cut it in half.  Flatten each piece into a round about 9 inches in diameter and lay in a cast-iron skillet.  (If you only have one skillet, put one piece of dough back in the oiled bowl, covered while you bake the first piece.

Bake about 20 minutes until light brown on top.  Turn out to cool on a wire rack.

Olive Salad

1-1/2 cups pimento-stuffed olives, coarsely chopped

1/2 cup pitted kalamata olives (optional)

1 cup giardiniera (Italian pickled salad)

2 pepperoncinis, chopped

1 Tbsp. capers chopped

1 large celery stalk, finely chopped

3-4 cloves garlic, minced

1 tsp. oregano

1 Tbsp. fresh italian parsley chopped

1/4 cup red wine vinegar

1/3 cup olive oil

Freshly ground pepper to taste.

The Muffaletta olive salad is the most important ingredient in this delicious sandwich.  It's a vinegar and garlic lover's dream (that's me).  You can add or omit whatever you like in this salad, just be sure to include the olives.  I had a few pickled banana peppers and some roasted red peppers in the fridge and added them as well.  Combine all ingredients and refrigerate overnight, if possible.

Split focaccia in half and add a generous layer of olive salad.

Top with your favorite deli meats (have them sliced super thin.

I did provolone, genoa salami, ham and mortadella.

Top with the remainder of the olive salad including any juice left.

This sandwich is better when it sits for a while for the bread to absorb all those delicious juices from the olive salad.

Visit Weekend Pot Luck!

~Adapted fro Lidia cooks from the heart of Italy

   and The Traditional New Orleans Muffaletta

CRAZY COOKING CHALLENGE - Spaghetti with Red Sauce & Meatless Pecorino Meatballs

This month's CRAZY COOKING CHALLENGE  - Spaghetti with Red Sauce.  I could eat this everyday.  This recipe is a little unusual as we are making our meatballs.....with no meat!

These crispy, savory, balls, simmering in tomato sauce, are delicious and surprising.  They have all the texture and flavor that a meatball-lover would ask for, there's not a bit of meat in them - just eggs, grated cheese, and bread crumbs plus garlic and basil.  Ahh the ingenuity of Italian cooks, who have turned the simplest staples of a kitchen into a treat!  These make great party hors d'oeuvres when they are fried and crispy, you won't even need any sauce.  With the sauce they make a vegetarian main course.

When I was growing up, whenever my mom would make breaded and fried pork chops or chicken, she would always take the leftover breadcrumbs and eggs, mix them up and fry it into a patty.  It usually took on the shape of the meat and you would have to check to see if you got the meat or the "foondi" as we would call it.  It was my favorite!  When I saw this recipe for meatless meatballs made with the same ingredients, I had to try it.

I actually made these twice.  The first time I followed the recipe and the meatballs were very dense and very salty from the Pecorino cheese.  The second time, I made the mixture to the consistency that we made the "foondi" and the meatballs were light and crispy with enough of the Pecorino to really make them taste "authentic".

Meatless Pecorino Meatballs 

8 large eggs

1 cup fine, dry bread crumbs

1 cup Parmigiano-Reggiano, grated

1/4 to 1/2 cup Pecorino Romano, grated

1/2 tsp. kosher salt

2 Tbsp. finely chopped fresh basil

1 plump garlic clove, finely minced

1/2 cup vegetable oil plus 2 Tbsp. unsalted butter (for frying)

Tomato Sauce

Fresh basil for garnish

1. Beat the eggs well in a large mixing bowl.  Add the bread crumbs, grated cheeses, salt, chopped basil and garlic and mix well.  The dough should come together in a soft mass, leaving the sides of the bowl.  If it is very sticky, work in more bread crumbs a bit at a time.

 Take a heaping Tablespoon and gently roll them into a smooth ball.

Heat oil and butter in a large skillet and gently fry until brown on all sides and cooked through.

Drain on paper towel.

To finish and serve the polpettine with tomato sauce, heat 6 cups of the sauce to a simmer.  Drop in the polpettine and return the sauce to a simmer.  Cook for about 10 minutes or until heated through.  Keep in mind that the longer the meatballs stay in the sauce, the more they will absorb it and become soft, just as delicious, but delicate to handle.

Tomato Sauce 

2 35-ounce can peeled italian tomatoes, lightly crushed

1/4 cup extra virgin olive oil

1 cup chopped onion

1/2 cup finely shredded peeled carrot

1/2 cup finely chopped celery

Kosher salt to taste

Peperoncino flakes to taste

Pass the tomatoes through a blender until smooth.  Heat the oil in a 3-quart saucepan over medium heat.  Add the onion, and cook until wilted, about 3 minutes.  Add the carrot and celery, and cook, stirring occasionally, until golden, about 10 minutes.

Add the tomatoes and bring to a boil.  Season lightly with salt and peperoncino.  Once it's boiling, lower the heat to a simmer and cook, stirring occasionally until thickened, about 45 minutes.  

Season with salt and peperoncino to taste.

Makes about 15 meatballs

~Adapted from Lidia Cooks from the Heart of Italy 

Baked Penne with Veal Bolognese

The sauce for this pasta is more of an Italian-American Meat sauce made with ground beef and veal.  I usually use a mixture of beef and pork.  I think the veal gives this sauce a more authentic italian taste.

Sugo di Carne

Three 35-ounce cans Italian Plum Tomatoes

1/4 cup extra-virgin olive oil

1 large onion, diced (about 2 cups)

6 to 8 cloves garlic, peeled and chopped fine

1 lb. lean ground beef

1 lb. ground veal

1-1/2 tsps dried oregano

1 cup dry red wine

Salt

Pepperocino to taste

1 lb. penne pasta

1 lb. container whole milk ricotta cheese

Grated Parmesan cheese

2 cups shredded mozzarella

Heat the olive oil in a heavy 4 to 5 quart pot over medium heat.  Add the onions and pepperoncino to taste and cook, stirring occasionally, until golden.  Add the garlic and cook ,stirring until the garlic is lightly browned, about 2 minutes.  Add the ground beef and veal and season lightly with salt.  Cook, stirring to break up the meat, until the meat changes color and the water it gives off is boiled away, about 10 minutes.  Continue cooking until meat is browned.  Add the oregano, then pour in the wine.  Bring to a boil and cook until the wine is almost completely evaporated.

Pass tomatoes through the blender and add to the meat mixture.  Bring to a boil, adjust the heat to simmer and cook, uncovered, stirring often until the sauce takes on a deep red color, 2 to 3 hours. Add salt and pepper to your taste.  If you have a piece of Parmesan or Pecorino cheese rinds (save them!) and add to simmering sauce.  This sauce can be prepared in advance and refrigerated up to 5 days, or frozen for up to 3 months.

When sauce is finished cooking, cook pasta according to package directions to al dente.  Place cooked pasta into a 13 x 10 baking dish.  Add about 4 cups of meat sauce and dollops of ricotta cheese and grated Parmesan cheese to the pasta.  Stir gently until well combined.  Top with additional 2 cups of meat sauce and mozzarella cheese.  Bake at 375 degrees F for 20-25 minutes or until cheese is browned and bubbly. 

This makes quite a bit of sauce - enough to feed a small crowd and have enough left over to freeze in small quantities for a quick pasta meal for one or two.

~Adapted from Lidia's Italian American Kitchen

Maccheroni with Fresh Lemon & Cream

Today it's called pasta.  Macaroni or maccheroni, to me, is what we always called it.  Unless it was spaghetti.
This is a fast, fresh pasta sauce with lemon and wine and all the cooking takes barely 5 minutes - less time than cooking the maccheroni.  I chose farfalle for this dish, but it would be just as delicious with any pasta.

Maccheroni all'Agro

3 Tbsp. unsalted butter

Finely grated zest of 1 lemon (about 1 heaping tsp.)

1 cup dry white wine

Juice of 1 lemon, freshly squeezed (about 1/4 cup)

2 tsp. kosher salt

1 cup heavy cream
1 lb. pasta

1 cup freshly grated Pecorino  or Parmigian-Reggiano (for a milder flavor)

Extra-virgin olive oil, best-quality, for serving

Drop the butter into a skillet and set over medium heat.  Add lemon zest and stir until sizzling.  Pour in the white wine and lemon juice, add the salt, stir and bring to a bubbling simmer.  Cook for 2-3 minutes.

Slowly pour in the cream, whisking into the simmering wine.  Cook, stirring occasionally, until reduced slightly; 2 to 3 minutes.  Have the pasta cooking and ready to go and cook till al dente.  Toss the cooked pasta into the sauce.  Turn off the heat and add your grated cheese and toss well.  Finish with a drizzle of olive oil and serve in warm bowls.  Pass cheese at the table.  This thickens as the al dente pasta continues cooking in the pot.

Buon Appetito!

 Lidia's Recipe Club

~Adapted from Lidia Cooks from the Heart of Italy - Abruzzo

Pasta with Roasted Cherry Tomatoes (Pasta con Pomodori al Forno)

If you like Pasta e Olio, you are going to love this one!  It's great when sweet cherry tomatoes are in season, but also good with the cherry tomatoes now because of the concentration of taste and texture when you roast them.  This is very quick to make and it's really "multo buono".

• 3 pints cherry tomatoes, halved
• 1/2 cup plus 1 Tbsp. extra-virgin olive oil
• 1/3 cup Italian bread crumbs
• 1 tsp. salt
• 1/4 tsp. peperoncino flakes, or to taste
• 5 garlic cloves, peeled and sliced
• 2 Tbsp. chopped fresh Italian parsley
• 1 cup loosely packed fresh basil leaves, shredded
• 1/2 cup grated Pecorino or Parmigiano cheese
• 4 ounces Ricotta Salata

Preheat oven to 400 degrees F.
Toss the cherry tomato halves in a large bowl with 3 Tbsp. olive oil.  Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly.

Pour the tomatoes on a parchment or foil lined baking sheet and spread them apart in a single layer.  Bake until the tomatoes are shriveled and lightly browned, about 35 to 40 minutes.

I put them under the broiler for a few minutes.

While the tomatoes are roasting, fill your pasta pot with salted water and bring to a boil.  Add pasta of your choice and cook to al dente.  In a large skillet, heat the remaining olive oil on medium high heat and scatter in the sliced garlic.  Cook for a minute or two until lightly browned.  Ladle in 2 cups of the pasta cooking water and bring to a boil.  Stir in the chopped parsley and keep sauce simmering.

When the pasta is al dente, lift it from the water and drop it into the skillet.  Toss pasta with garlic and parsley sauce, then slide the tomatoes on top of the pasta.  Add the basil shreds and toss together.

Sprinkle with grated cheese off heat.

Mound pasta in a warm bowl or plate and shred the ricotta salata on top.

The pasta and garlic with the warm, juicy tomatoes is delicious!

~Adapted from Lidia Cooks from the Heart of Italy
Sharing with Make Ahead Meals for Busy Moms
Recipe for my Boys - Thursdays Treasures

Lidia's Club - Recipe of the Day - Eggplant and Country Bread Lasagna

Dinner is an important part of every day, but I know busy schedules make it hard for families to find time to sit together at the table. Even if you can only manage one family dinner each week, dedicate an hour or two in the evening to chat in the kitchen and over a healthy, home-cooked meal.

Try cooking and eating What’s for Dinner with your family; every Monday I will suggest a simple menu of balanced, family-friendly recipes that are easy and quick to prepare. Whether you decide to follow the menu, use it as a rough guide, or let it inspire you to design your own dinner, I hope you will make some time to enjoy family over a good meal.

Try these recipes this week:

Eggplant and Country Bread Lasagna

Another wonderful way to use bread-something that we always have in abundance in our house, fresh, day-old, and dried-is as an element of many savory dishes. It is used in appetizer gratinate, soups, and salads, and day-old bread is great in desserts. Here bread slices are the base and substance of a summertime vegetable lasagna, in place of pasta. You could multiply this recipe and make this as a big party or picnic dish. It’s wonderful warm or at room temperature as a hearty side dish. To vary, roast the eggplant instead of frying it.

Green Beans Genova Style (Fagiolini alla Genovese)

Here’s a great example of a simple vegetable sauté with brilliant Genovese touch. Anchovies provide salty savor to the green beans, and slivers of garlic and lemon bring additional flavor notes. It’s great as a vegetable side dish anytime.

Fresh Ravioli Stuffed with Pear and Pecorino Cheese

I have been waiting to make this recipe ever since I visited Felidia's in NYC for my birthday in June.  We ordered a family style "tasting menu" and this was one of the pasta courses.  We were teased with only two of these delicious ravioli simply served in a butter sauce.  As soon as we tasted them...we stopped...looked at each and everyone said - "you have to try and make these" (meaning me, of course).  This recipe is not in any of Lidia's cookbooks I have, but my research brought me to an adaption that I am making here.

I made the fresh egg pasta yesterday as it can stay in the refrigerator for 1 day.  If you make the dough the day before, let it stand at room temperature for about an hour before rolling.  I would not go past Number 5 on the pasta machine or the pasta will be too thin.

Fresh egg pasta:

• 3 cups unbleached all purpose flour, or as needed
• 4 large eggs
• 1 tsp. extra virgin olive oil
• 1/2 tsp. salt 

Spoon 2-2/3 cups of the flour into your stand mixer bowl.  Beat the eggs, olive oil and salt together in a small bowl until blended.  With dough hook in place on medium speed, add egg mixture into flour and mix until dough pulls away from the sides of the bowl.  Add more flour if necessary.

You can knead the dough by hand, the old-fashioned way, but I let the machine do the work.  After about 8 minutes I had a beautiful, soft, smooth dough.  Cover with plastic wrap and let the dough rest at least one hour at room temperature, or up to 1 day in the refrigerator.

For ravioli filling:

• 3-4 Bartlett pears, peeled and cored (approx. l pound)
• 3 Tbsp. mascarpone
• 1 cup grated fresh Pecorino Romano cheese (plus for finishing)
• 6 oz. unsalted butter
• Black peppercorn, coarsely ground, to taste

Grate the pears and pecorino cheese using the large side of the grater.  Mix together with the mascarpone.

Divide dough into three equal pieces.  Working with one piece at a time, put thru pasta machine until dough measures approximately 10 x 30 inches.  Dust the work surface lightly with flour as you are working.  Let the pasta sheets rest, covered with a kitchen towel at least 15 minutes. 

Arrange mounds of the pear filling about 2-1/2 inches from each other.  Lightly brush dough with water in-between filling.  Fold the bottom of the dough over the mounds of filling, squeezing out any air pockets as you work.

With a pastry wheel or knife, cut between the filling into ravioli.  Pinch edges to seal.  Bring a large pot of boiling salted water to a boil.  In a saute pan, melt the butter with 1/2 cup water.  Cook the ravioli in boiling water for 3 to 4 minutes.  Drain and then toss together with the melted butter and saute for a few seconds.  Remove from heat and finish with the Pecorino cheese and coarsely ground peppercorn.

Grazie Chef Fortunato for inspiring me!

Recommend Wine Pairing:  A rich Italian White Wine such as Colterenzio.


I brought my cookbook with me when we went to the restaurant "just in case" Lidia was there.  She was in town and the management was kind enough to take my book and leave it for Lidia to sign for me.  What a groupie huh?

~Adapted from Star Chefs