Sunday, April 26, 2015

Italian Sunday: Pasta Alla Compagnola ~ Pasta With Fava Beans & Sausage

Pasta Alla Compagnola ~ Pasta With Fava Beans & Sausage

 An Italian Spring Favorite!

Serves 4

1 kg fava beans, boiled until tender and half pureed, half kept whole
1 cup olive oil
1/2 kg fresh onion, sliced
1 clove garlic
150g fresh sausage- out of casing
50 g Pecorino, grated
100 g Parmigiano, grated
Fresh Parsley
500g Tubettoni pasta- large short tubes
1/2 cup White Wine

In a large pan, heat olive oil and add chopped onion and garlic clove.  Sauté until blond, then add sausage and sauté together to brown.  Add the whole fava beans.  Be careful not to burn the fresh onion, and add a bit of the fava-water as needed.

Sauté together for a few minutes, then add the white wine and allow to evaporate. 

Meanwhile cook the pasta in boiling salted water until just barely al dente (the pasta finishes cooking in the pan with the sauce, so it should be very al dente).

Add the pureed fave and stir together - adding a bit more of the fava-water if needed.  Drain the pasta and add to the pan with the sauce.  Toss together and just before serving, add the pecorino and fresh parsley.  Serve with grated Parmigiano on top.

By Chloe

Sunday, April 12, 2015

Italian Sunday: Spring Risotto!
Risotto Alla Primavera ~ Spring Vegetable Risotto
Serves 6
2 tbsp butter
1 white onion, chopped finely
500 g risotto rice such as Vialone Nano or Carnaroli
Approx 1 L vegetable broth (in cold water, add 2 carrots, 2 onions and a celery stalk, salt and bring to a boil- or use broth cube)
300 g Peas
4 Carrots, chopped
4 Zucchini, chopped
1 glass White wine
Handful Parmigiano Reggiano, grated
2 tbsp butter
Salt, to taste

In a large shallow pot, melt 2 tbsp butter and add the chopped onion. Add the peas and carrots and a couple of spoons broth and cook for about 7-10 minutes. Add the rice and toast for a moment. A trick is to touch the top of the rice with your hand, when the rice grains are hot: it’s ready. Add the glass of white wine and allow to evaporate. Start to add the broth, stirring continuously and adding broth as it absorbs over low heat. At about halfway (about 8-10 minutes) add the chopped zucchini and taste for salt, add to taste. Cook for another 10 minutes (16-2o minutes total), stirring constantly.

Allow to rest for 2 minutes, then add a handful of Parmigiano and a pat of butter.

Serve with a garish of grated Parmigiano on top, if desired.


Monday, April 6, 2015

Italian Stallion Chefs at Cooking Vacations

New England Patriots Super Bowl Champs roll up their sleeves for Cooking Vacations classes!