Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Oil and Hot Chili Pepper)

This is one of the simplest and quickest Italian recipes, traditionally from the south but now popular all over the country and, it seems, all over the world too.  This dish, a firework-like explosion of flavors in your mouth, is one that you will not easily forget. This recipe is as easy as throwing together some simple ingredients that are always on hand in a typical Italian kitchen such as spaghetti, garlic, hot chili pepper and olive oil, and the result is delightful. The dominant flavor of peperoncino (hot chili pepper and not pepperoni! – for more information of this spice click on http://passionandcooking.com/2013/02/26/spaghetti-alla-puttanesca-spaghetti-puttanesca/) blends well with the garlic and olive oil. You can enjoy it either as a first course in an informal Italian meal or as a main course accompanied by a salad, if you prefer. There is also the classic spaghettata di mezzanotte (midnight spaghetti) or better known as a “midnight snack”!

SPAGHETTI AGLIO, OLIO E PEPERONCINO (SPAGHETTI WITH GARLIC, OIL AND HOT CHILI PEPPER)
Preparation time: 15 min.                  Servings: 4

INGREDIENTS
340 g (12 oz) spaghetti, artisanal pasta is preferred
3 garlic cloves, finely chopped
80 ml (⅓ cup) olive oil (Extra Virgin)
2 fresh or dried hot chili peppers, seeded and shredded
1 tablespoon parsley, finely chopped
Salt to taste

DIRECTIONS
1. In a large pot of salted water, cook the spaghetti al dente according to the cooking time indicated on the package (usually 10-12 min.) 
2. In the meantime sauté the garlic and chili pepper for 1-2 min. in a skillet over medium heat, taking care not to burn the ingredients
3. Drain the pasta and transfer to the skillet.  Add some parsley, mix well and serve.  If you like you can add some grated parmesan cheese  or grated pecorino cheese on top, although according to some traditional recipes, cheese should not be added.  –Paola

 

 

 

Pasta

Pasta, the queen ingredient of the Italian cuisine, appreciated all over the world, is a mixture of durum wheat flour and water, which is dried and cut into various shapes. It can also be produced with other grains or cereals, and eggs may be used instead of water. Therefore, pasta should be divided in two major categories: dried pasta (pasta secca) and fresh pasta (pasta fresca) prepared with type-00 flour and eggs. The eggs enhance the yellow color and improve the elasticity (especially necessary for long pasta shapes such as tagliatelle), and they reduce the stickiness, too (for my fresh homemade pasta recipe click on https://passionandcooking.wordpress.com/?s=lasagne+alla+bolognese&submit=Search). Most dried pasta is made industrially in large quantities, but a few artisanal producers still make it the way it was produced in the past. This method uses the bronze extrusion dies (perforated plates for shaping), and the pasta is dried slowly at low temperatures. Consequently, artisanal pasta has a rough and porous texture which sauces can cling to better, and it usually “mantiene bene la cottura” (keeps its “al dente” texture longer). This method makes the Italian pasta something unique, differing in quality and taste from pasta produced in other ways and in other countries. The quality of the ingredients, the methods of production, the variety of formats and the countless tasty sauces available make our pasta something that we Italians are very proud of. It is important to pair the ‘right’ pasta shape with the ‘right’ sauce. For this purpose, I would suggest grouping pasta shapes into five categories:

1. short pasta (penne, farfalle, fusilli, maccheroni, orecchiette, etc …)
2. long pasta (spaghetti, bucatini, linguine, noodles, angel hair, tagliatelle etc …)
3. filled pasta (tortellini, ravioli, cannelloni etc. ..)
4. lasagna
5. pasta for soups (thimbles, bells, rings, etc …).

The main purpose of different pasta shapes is just to hold the sauce better, which also depends on the roughness of the dough. The pasta shapes differ greatly from north to south, and this is due to the different sauces prepared with the ingredients available in different climates. In the south, where the climate is warmer, olive oil and tomatoes, fresh vegetables, olives, capers and seafood are staples. The classic recipes are, for example, spaghetti con aglio, olio e peperoncino, spaghetti puttanesca, spaghetti carbonara. In the north, however, where the climate is colder and more humid, cheese, butter and cream are frequently used to prepare the sauces (for example maccheroni with gorgonzola sauce, penne allo zafferano (for my saffron recipe, click on https://passionandcooking.wordpress.com/?s=pasta+allo+zafferano&submit=Search). Smooth sauces are fine for long pasta (like spaghetti) where the sauce flows around the noodles, while chunky sauces call for concave shaped pasta or one with holes (like penne, maccheroni). Certain short pasta (farfalle and fusilli) are also good to be served cold (like in pasta salad); it keeps its texture for a long time. Pasta dishes are served as a first course (primo), and the portions are small because the servings are often followed by a second course (secondo, which by itself might often be considered a full meal in other countries). Sauce should be served in equal amounts of pasta and should not smother the pasta.

HOW TO COOK PASTA
The cooking time depends both on the format and the type of pasta. It is usually 11-12 minutes for pasta secca, because the pasta needs to rehydrate, while the time is shorter for fresh pasta (for example, tagliatelle will take about 2 minutes, ravioli 3-4 minutes). For every 100 g of pasta (3.5 oz), you need 1 liter of water, and pasta should be cooked in a large pan, since the dough tends to stick during cooking in small pots. The normal portion per person is about 80-100 g (3 – 3.5 0z). The ratio of salt to water is very important. In general, you need 10 g (2 teaspoons) of salt for every liter of water. If the pasta sauce has a strong seasoning, the amount of salt should be reduced proportionately. It might be that no salt is necessary, for example, if the pasta is served with pesto, which can be quite salty by itself. The ideal time to add salt to water is after it starts boiling; if you add salt to the cold water, the time to boil will be longer. To prevent pasta from sticking add one or two tablespoons of oil to the water during cooking. Pasta should not be soft or mushy when it is served. Cooking should be “al dente” (literally translated as “to the tooth”), which means that the cooked dough should be firm and have a bit of resistance when you bite into it. Just halve your macaroni and view the inside: when the color is homogeneous your pasta is right al dente, instead when the inside is still white the pasta is not cooked enough. You should take into account that pasta will continue to cook for a while after it is drained. I would recommend to drain your pasta while it is still just slightly ‘underdone’ for your taste, making it perfectly al dente when you eat it. -Paola

Pasta e Fagioli (Pasta with Beans)

Pasta e fagioli, comfort food during cold winter days, is one of the most traditional, widespread and appreciated Italian recipes.  In fact in the Mediterranean diet, beans are commonly used to prepare nutritious and healthy dishes, and for this reason they are known as “the meat of the poor people”, rich in carbohydrates, proteins, vitamins, minerals, soluble fibers, as well as being low in fat.  Like many other Italian recipes, this one started out as a peasant meal made of easily available and inexpensive ingredients such as beans , garlic, onion, carrots, celery, potatoes and tomatoes.  Further, it was common to use spicy cured lard, prepared seasonally each autumn during pig-slaughtering season, to add some extra flavor.  Because of its popularity, there are many variations all over the country: for example some do not include tomatoes at all; some use vegetable stock and avoid lard (making this particular version a suitable dish for vegetarians); some recipes are more soupy while others are thicker.  The type of beans may vary as well, usually either borlotti beans or cannellini beans, fresh or dried.  I prefer borlotti beans because of their nutty sweet flavor and creamy texture.  These light brown beans with red marks are a variety of kidney beans commonly cultivated in Italy but originally from America.  Italians enjoy these types of beans in summer as well, preparing an excellent cold bean salad flavored with fresh sliced onions, ground pepper and tossed with olive oil.

PASTA E FAGIOLI (PASTA WITH BEANS)
Preparation time: 12 hrs.               Cooking time: 1 hr                 Servings:4

INGREDIENTS
300 g (1 ½ cups) dried borlotti beans
1 whole garlic clove + 1 sliced
2 sprigs fresh rosemary
4 bay leaves
4 tablespoons olive oil (Extra Virgin)
40 g (¼ cup) spicy cured lard or bacon, diced
1 medium size onion, finely sliced
2 carrots, diced
2 celery stalks, finely sliced
2 small potatoes, peeled and diced
1 ½ l (about 5 cups) vegetable or chicken stock
1 tablespoon tomato sauce
280 g (10 ounces) ditaloni or small pasta (artisanal pasta)
Salt and freshly ground pepper to taste

DIRECTIONS
Day 1
You should start the day before you plan to serve the pasta e fagioli.
1.Rinse the beans under running water, then place in a large glass bowl with 1 garlic clove, 1 rosemary sprig and 2 bay leaves.  Fill bowl with plenty of water to cover generously (about 5 cm, 2 inches above the level of the beans).  Cover with a lid and soak overnight.
Day 2
1.In a large heavy pot with lid, sauté the lard (or bacon) on medium heat with the sliced garlic, onion, carrots, celery and potatoes in olive oil for about 7 minutes, stirring frequently
2.Remove the excess water (if there is any), discarding the garlic, rosemary and bay leaves as well, then add the beans, the fresh herbs (1 rosemary sprig and 2 bay leaves) and tomato sauce to the pot.  Cover with stock, bring to gentle simmer.  Cover pot and cook for about 35-40 minutes, until beans are tender
3.Add the pasta, stir and cook for 10 minutes until pasta is just al dente (follow the package cooking direction).  Season with salt and pepper.  Ladle soup in the serving bowl and drizzle with olive oil.

Note: Dried beans versus canned beans.  You can reduce preparation time by using canned beans  (one pound of dried beans = about 6 cups of cooked beans).  I personally prefer dried beans, although it is more time consuming, the results are worth the effort!!!  Dried beans come out being tender and flavorful, not at all mushy and dull as can be the case with canned ones.  Important tip:  Add salt only at the end when the beans are tender, because salt will prevent them from absorbing water, which will, of course, then slow down the cooking process.  -Paola

Pasta allo Zafferano (Pasta with Saffron)

We probably all recognize that pasta is a highly versatile ingredient for preparing quick and delicious meals and can be served at both simple and elegant dinners.  The addition of saffron, the king of spices (the most expensive spice in the world by weight!!!), makes your pasta dish something you will remember and want to make again and again.  It is an easy and fast first course that brings a smile to my children’s faces.  Saffron adds an inviting intense golden-yellow color (don’t forget that we first eat with our eyes!!!) and a special honey-like taste to your recipe.  In fact, the word saffron originates from the Latin safranum, which in Arabic signifies yellow.  Saffron comes from the stigmas of the flower Crocus sativus (commonly known as Saffron Crocus), cultivated in Asia Minor even before the birth of Christ, then later brought into many Mediterranean countries.  Egyptian physicians already cultivated this plant as early as 1600 BC.  Today the largest crops in Italy are located in Abruzzo, Sardinia, Tuscany and Umbria.  The Aquila saffron or zafferano d’Aquila (Abruzzo), cultivated exclusively in the Navelli Valley, is one of the best saffron in the world for its distinctive thread shape, unusual pungent aroma and intense color.  Saffron can be used in many recipes such as rice, pasta, meat, soups and sweets as well.  Last, but not least, it is a MUST for a superb Risotto alla Milanese!!!! In addition to its culinary uses, saffron has also many therapeutic properties such as anti aging, anti depressant, anti cancer and cardiovascular effects (contributing, of course, to an increase of sexual vitality).  Add saffron to your recipe and put some extra sunshine on your table and into your life!

PASTA ALLO ZAFFERANO (PASTA WITH SAFFRON)
Preparation Time: 20 min.                           Servings: 4

INGREDIENTS
340 g (12 oz) penne or bow-tie pasta (artisanal pasta)
1 tablespoon unsalted butter
200 ml (¾ cup)  heavy cream
¼ teaspoon saffron threads or 1 package of saffron powder
½ cup grated Parmesan cheese
Salt and freshly ground pepper to taste

DIRECTIONS
1.In a non-stick skillet melt the butter on low heat and then add the cream.  Mix well and add the saffron powder or threads (see note for preparation)
2.Bring to boil a large pot of salted water, cook the pasta for about 10-11 minutes al dente (read the cooking time on the package).  Drain and transfer the pasta to the skillet, toss gently.  Before serving sprinkle with ground pepper and Parmesan cheese.

Note: The quality of ingredients used is very important for the outcome of any recipe.  With regards to pasta in particular, I would suggest artisanal pasta such as Faella or Martelli versus a more industrial brand.  In fact, artisanal pasta has rough and porous texture which sauces can cling to better, and it usually “mantiene bene la cottura” (keeps its “al dente” texture longer).  If you can’t find artisanal pasta, then I would recommend buying commercially available durum wheat semolina pasta – rigorously made in Italy, though!  Saffron threads versus saffron powder:  Saffron exists in two forms: threads and powder. The threads are the whole stigma while the powder consists of ground stigma.  The threads are tastier and more genuine while the saffron powder loses its flavor rapidly and is very easy to contaminate with other, less-expensive powders of similar color such as turmeric.  If you prefer to use the powder, you have to trust the brand you are buying.  In case you are using threads, soak the saffron threads for 15 minutes in 5 teaspoons of liquid (hot –not boiling–  water, broth or your cooking liquid) for every teaspoon of saffron.  Then add the solution to the your dish.  Generally speaking ½ teaspoon of saffron threads = ¼ teaspoon of saffron powder, so as a rule use one half the amount of powder as you would threads…-Paola

Pizzoccheri

Pizzoccheri is a homey dish for the cold months, linked to the traditions of the Alpine farmers.  The original recipe comes from a small village named Teglio in Valtellina (Lombardy), a well known ski area in the heart of the Alps.  The name pizzoccheri seems to derive either from the root of the word, piz (pezzetto, piece of pasta) or from the word pinzare (to staple – to press) referring to the shape of the pasta (short and thin strips).  In fact, pizzocheri are a type of short tagliatelle or fettuccine pasta made of 80% buckwheat flour, a brownish-gray flour with a nutty flavor, and 20% wheat flour.  The rustic flavor of the pasta pairs well with the smooth taste of vegetables such as Savoy cabbage, potatoes and the intense flavor of the Valtellina’s cheeses, such as bitto and casera DOP (Protected Geographical Status).  Casera cheese is made from partially-skimmed cow milk, and its origins date back the sixteenth century.  It has a nutty and sweet taste; instead bitto cheese has a stronger and more intense taste due to the presence of goat milk (about 20%).  Pizzoccheri is by no means a light dish, but at the same it is a hearty and tasty treat, especially after a strenuous day on the ski slopes.  It is an excellent vegetarian dish (it does contain dairy products, though).  You can enjoy it as first course or as a main dish.

PIZZOCCHERI

Preparation time: 30 minutes                     Servings: 4

INGREDIENTS
225 g(½ pound) Savoy cabbage, finely chopped
225 g (½pound) potatoes, peeled and chopped in small cubes
100 g (7 tablespoons) unsalted butter
2 whole garlic cloves
5 fresh sage leaves
340 g (12 oz) pizzoccheri pasta
70 g (2.5 oz) bitto cheese, thin slices
130 g (4.5 oz) Valtellina casera cheese, thin slices
100 g (1 cup) grated Parmesan cheese
Salt and freshly ground black pepper

DIRECTIONS

1. In a large pan the boil 3 l salted water, add the cabbage and boil for 5 minutes.  Drain well and set aside.  Add the potatoes to the same pan of boiling water, cook for 5 minutes or until tender.  Drain well and set aside, reserving the water to cook the pasta
2. Sauté one garlic clove in half the butter in a large skillet over a medium-low heat.  Add the cabbage, potatoes and sauté gently.  Cover to keep warm and moist
3. Meanwhile, cook the pasta in the vegetable water, according to package cooking instructions (12-15 min.).  Drain well and add to the warm vegetable mix in the skillet.  Cook for less than 1 minute, stirring very gently
4. Heat the remaining butter with the sage and the other garlic clove in a small pan over a medium flame.  Remove the garlic clove.  Put half the pasta and vegetable mix in a heat resistant serving dish.  Cover with half of the bitto and half of the casera cheese.  Pour half the butter and sage on top, then sprinkle with half of the parmesan cheese.  Season to taste with freshly ground pepper.  Repeat this step with the remaining products.  Serve hot!  It is important that the pasta and the vegetables are hot to melt the cheese.  To melt the cheese thoroughly you can also put the pizzocheri in a preheated oven at 170°C (350°F) for 4-5 minutes.

Note: You can substitute the cabbage with either Swiss chard or spinach.  If you cannot find either casera or bitto cheese , I recommend  to use fontina cheese, another mountain cheese from Valle d’Aoasta.  You can buy either dry pizzoccheri, but fresh pasta might be available in specialty stores, too. The cooking time is slightly different, check the directions on the packaging.  -Paola

 

Spaghetti al Pesce Spada e Capperi (Spaghetti with Swordfish and Capers)

Pasta is a great ingredient for preparing quick and delicious meals and is a real treat to make for someone special.  Spaghetti with sword fish, capers and cherry tomatoes is a tasty first course to enjoy before your non-pasta secondo (like we Italians eat it), or as a solitary main dish, fast and easy to prepare.  It is made of fresh and flavorful ingredients from Sicily, land of sea, sun and an extraordinary food tradition.  Since Italy is a country with thousands of miles of coast, it is understandable that fish is a big part of our diet.  This particular pasta sauce blends the delicate taste of sword fish with the intense flavor of the capers, either the edible flower buds or the fruit (cucunci in Italian, pronounced cu-CUN-chi) of a Mediterranean plant found in rocky terrain.  The best capers, the ones I love with my Martini (!) and like to use in my recipes, are the cucunci from the Pantelleria and Salina islands, which are preserved either in salt or vinegar.  They are used to season or garnish salads, pizza, pasta sauces, meat dishes and fish dishes. 

SPAGHETTI AL PESCE SPADA E CAPPERI (SPAGHETTI WITH SWORDFISH AND CAPERS)

Preparation Time: about 20 min.        Cooking time: 7-8 min.           Servings: 4

INGREDIENTS
340 g (12 oz) spaghetti (Faella Pasta)
450 g (1 pound) swordfish filet
450 g (1 pound) cherry tomatoes
90 g (½ cup) capers (sotto sale, preserved in salt)
2 garlic cloves, finely chopped
2 tablespoon olive oil (Extra Virgin)
80 ml (⅓ cup) dry white wine
2 tablespoon parsley, finely chopped
Salt and freshly ground pepper to taste

DIRECTIONS

1. Cut the cherry tomatoes in half and set aside
2. Remove the stem from the cucunci capers (the flower bud capers are stem free)
3. Wash the capers under running water to remove the salt and set aside
4. Wash and dry the filet with paper towel.  Remove skin and dice
5. Drop the pasta in boiling water at this time (see below)
6. In non-stick skillet on high heat sautè the garlic with olive oil.  Add the fish filet and cook for 3 min on high heat, add the wine
7. Add the tomatoes and cook on medium heat for 5 min
8. Add the capers, some salt and  fresh ground pepper to taste.

In a large pot of salted water, at the same time you are cooking the sauce, cook the spaghetti al dente (for about 7-8 min, read the cooking time on the package).  Drain and transfer the pasta to the skillet, mix gently.  Before serving garnish with the parsley.

Note: If you cannot find capers from Pantelleria, make sure to choose the biggest ones you can find, as they taste better and make a better visual impact in the sauce.  You can also substitute the spaghetti with linguine, a flat, spaghetti-like pasta from Liguria, which is often served with pesto or with seafood. -Paola

Lasagne al Pesto (Pesto Lasagna)

Lasagne, one of the most popular Italian dishes, has a long and interesting history.  A popular tradition traces its origin to the ancient Greeks. In fact, the name “lasagna” is actually not Italian at all!  It comes from the ancient Greek language and means dish or bowl, but over time, the term lasagne has come to refer to layers of thin pasta that are cooked with and separated by different ingredients such as meat, fish, vegetables or cheese, as well as besciamella, or béchamel, sauce, of course.  You have may tried the traditional Lasagne with Bolognese sauce, but maybe not the Lasagne al pesto that I am going to present today.  The pesto sauce makes lasagna even more special and delicate, a tasty delight for your palate, and is an excellent vegetarian dish (remember, however, that it does contain eggs and dairy products).  You can enjoy this dish as a first course (like we Italians do) or as a main dish.

LASAGNE AL PESTO

Preparation time:  1 ½  hrs.          Baking Time:  30 min.
Servings:  4

 

INGREDIENTS
1 l (approx. 4 cups) besciamella sauce
180 g (¾ cup) pesto
6 sheets of Lasagne pasta (20 x 10 cm; 8 x 4 in)

Pesto
3 medium sized garlic cloves
60 g (2 cups) fresh Sweet basil
40 g (⅓ cup) pine nuts
70 ml (⅓ cup) olive oil (Extra Virgin)
50 g (½ cup) grated Parmesan cheese
Sea salt to taste (optional)

Besciamella Sauce
1 l milk (approx. 4 cups)
100 g (⅔ cup ) all-purpose flour
½ teaspoon of salt
30 g (2 tablespoons) unsalted butter
Freshly ground pepper and freshly grated nutmeg to taste

DIRECTIONS
Preheat the oven to 170°C (350°F)

Pesto (makes about 1 cup)
1.Toast the pine nuts for about 5 to 6 minutes on a baking sheet in a preheated oven at 170°C (350°F) or stirring constantly in a non-stick skillet on the stove.  Set aside
2.Wash the basil and dry it.  Drop the garlic in a running food processor.  Add the basil and pine nuts until it becomes a grainy mixture
3. Slowly add the olive oil in a constant stream while the food processor is on to reach the desired consistency
4. Add the Parmesan cheese and pulse until blended.  Add a pinch of salt to taste and set aside.

Besciamella Sauce (makes about 4 cups)
1. In a medium saucepan mix the milk and the flour well with a whisk until smooth.  This will prevent any lumps from forming
2. Add the salt
3. Cook 3-4 minutes (medium-high heat) stirring constantly
4. Lower the heat as soon as the mixture reaches a slow boil and then continue to cook for about 10-12 minutes, stirring constantly to the right thickness (smooth and creamy).  Add the butter.  Stir constantly to ensure that it doesn’t stick or burn
5. Remove from the heat.  Mix well the besciamella sauce with pesto.

In an 11-cup baking pan (23 cm x 18 cm; approx. 9 in x 7 in), spread a paper-thin layer of besciamella mix.  Arrange the pasta sheets side by side, covering the besciamella in the bottom of the baking pan (about 2 lasagna sheets).  Break the pasta, if necessary, to make a complete layer from side to  side.  Spread some of the besciamella (about ⅓) evenly on top of the pasta, followed by another layer of pasta.  Repeat this process until you have a total of three layers of pasta and finish with the remaining besciamella.  Bake for about 30 minutes, until top is brown and bubbly (follow the suggested baking time on the lasagne package).  Let it rest at room temperature for about 8-10 minutes before serving.  Sprinkle some toasted pine nuts on top and serve.

Note: Pesto is not too difficult to make, but tasty and fresh basil is not easy to find all year round.  Pesto is a pasta sauce which originates from Genova, in the Liguria region of northern Italy, and is made with fresh Sweet basil (Mediterranean basil) and pine nuts.  If you don’t want to make fresh pesto, then look for a  good Italian brand in the grocery cooler or with the canned sauces.  One final word of caution!  Make certain that the ingredient list on the package specifies “olive oil”!  –Paola