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

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.

 

Italian Stallion Chefs at Cooking Vacations

New England Patriots Super Bowl Champs roll up their sleeves for Cooking Vacations www.Cooking-Vacations.com classes!

http://www.bostonherald.com/inside_track

Slow Food Fast Cars

Recipes & Food News - Piedmont
Barolo, Barbaresco, Fast Cars & Chocolate! 

Benvenuti and welcome to Piedmont, a land rich in food culture, wine and cars. Spanning an area of 25,402 square kilometres or 9,808 square miles, this fertile agricultural of Italy is a great wine producing region. Say the word Piedmont and visions of Barolo, Barbaresco, Nebbiolo, Barbara and Dolcetto come to mind.

  

And it doesn't stop with wine! Alba is the home of Ferrero's chocolates, makers of deep, rich chocolate, of pralines and hazelnut creams made the old fashioned way and its famed truffles!

It's also a food haven, and home to Slow Food and Terra Madre. Driving through green landscapes means passing by dreamy castles, vineyards and romantic hills shrouded in mist. Surrounded by the Alps, this lovely region of Piedmont translates to 'at the foot of the mountain'. And in between the sipping and swirling, try agnolotti, fresh stuffed pasta ribbons folded into delicate bites, cavolo verza ripieno, stuffed Savoy cabbage, and a baci di dama (a dame's kiss), but don't worry, it's a cookie!

http://cooking-vacations.com/newsclips-media-press-coverage/newsletter/

Meatballs – Healthy Mediterranean Style

Just out of our test kitchen-
½ pound of 93% ground sirloin organic farm raised
½ pound of lean veal, grounded also organic farm raised
1 egg, organic
½ cup of black Gaeta olives without pits and cut up in pieces
1/2 cup of Almond milk, organic
1 tablespoon of Parmigiano Reggiano, or more to taste
2 slices of seven grain or olive bread soaked in almond milk (remove the crust)
Extra virgin press cold press olive oil
Parsley, a handful fresh and chopped
Sea salt and freshly ground rose pepper to taste
½ cup of bread crumbs
½ cup of Parmigiano-Reggiano
Place the meat in a deep bowl, make a well and add the egg, black olives, the tablespoon of Parmigiano Reggiano, the milk soaked bread, a generous swirl of olive oil, parsley and sea salt and pepper to taste. Mix the ingredients well and form into small balls, size varies on preference. Mix the bread crumbs and Parmigiano-Reggiano together and place in a plate. Roll each meatball into the mix of cheese and breadcrumbs. Place on a parchment lined pan and bake at 350F until golden brown. The meatballs can go into a sauce or served alone with baby micro greens.

The Writer’s Studio ~ Positano ~ October 10-15, 2015

Join Gemma & Lauren and Cooking Vacations for The Writers Studio in gorgeous Positano on the Amalfi Coast. 

 

 

"Positano bites deep. It is a dream place that isn’t quite real when you are there and becomes beckoningly real after you have gone. "

- John Steinbeck

 

Today in Italy is Festa della Donna

Celebrating Women, Women's Rights, giving a Mimosa to someone you love and dolce- dessert of course!
To all the women around the world! Viva le donne!

Le chiacchiere
makes enough for a party 20 servings

12 eggs
4 teaspoons vanilla extract
1 cup butter, melted
2 teaspoons salt
1/4 cup baking powder
12 cups all-purpose flour
1 quart oil for frying
2 cups confectioners' sugar for dusting

Heat oil in deep-fryer or large heavy skillet to 375 degrees F (190 degrees C).
In a large bowl, whisk together eggs, vanilla and melted butter until well blended. Mix in the salt and baking powder. Gradually stir in flour with a wooden spoon until dough is stiff. Turn out onto a floured surface and knead in as much flour as necessary to make a smooth stiff dough. Dough should not be sticky. Roll the dough out paper thin and cut into 3 inch squares.
Fry in the hot oil, turning once until golden. Drain in colander and place them into a waxed paper lined bushel basket. Dust with confectioners' sugar when cool.