Spaghetti with Codfish, black olives and Capers (Spaghetti con Merluzzo)

Ingredients for 6 people

One pound Spaghetti

4 tablespoons olive oil

6 - 4oz fillets of Codfish

One 12oz can black olives in brine / pitted/ drained and cut up

2 teaspoons of capers

2 cloves of garlic chopped fine

One cup of white wine (Pinot Grigio or Chardonnay)

Salt and pepper to taste

optional tablespoon of butter

squeeze of fresh lemon to taste and additional for garnish.

Parsley for garnish~

I adore this very satisfying  Pasta dish and make it quite often.  I think it's because the texture of the codfish stays so firm  during the cooking process.  It's the perfect fish to serve tossed with this pasta as it holds up very well.

Method:

Place your olive oil into a large enough skillet that will accommodate your fish and ultimately your Pasta.

Salt and pepper your fish

Heat your olive oil to medium and sear your fish on all sides and remove from pan. Into the same pan place your garlic/cut up olives and capers.  Cook until fragrant on medium, smashing some of your olives in the pan. This should not take more than 3 minutes or so, as the small pieces will be fragrant quickly.   Add your fish back to the pan, cup of white wine and let evaporate on medium heat. ( I like to add a tablespoon of butter to add some additional creaminess to the pan).   This should take about 6-8 minutes.  Set aside to rest.   Set your water to boil for your pasta.  Cook until al dente.  You must taste the pasta while its cooking as cooking times will vary depending on the quality of your pasta.  Looks for something imported from Italy if you can, as package cooking directions are more accurate.   This will ensure perfect texture as you do not want it to over cook.   Drain you pasta.  Remove your fish to a serving platter.   Squeeze some lemon on your fish and toss your pasta in the same pan with your remaining  sauce.  Serve a piece of fish over your pasta or serve your fish as a seperate course. Garnish with fresh Parsley.  Serve with a crisp, dry Pinot Grigio.  Which ever way, its all delicious. Buon Appetito.

Pasta e Fagioli~Pasta with Cannellini Beans

I love to cook Fagioli.  So much so that I keep them cooked, in their water in the freezer.  Preparation for Soup making takes place days in advance, sometimes weeks.  I try to cook the beans in advance so that they are always ready to go at any time and avoids a lengthy step when one is hungry and craving a wholesome soup. 

For the Beans:  4 cups rinsed dried /Cannellini Beans

a pinch of salt

A large pasta pot enough to acommodate the beans

Water to cover

Method:  Rinse your beans and place them in a bowl, set water to cover and add a pinch of salt overnight.

The next day, drain your beans, place them in a large pasta pot with a pinch of salt again, water to cover, and some fresh sage leaves. I always have some leaves frozen ready to drop in if they are not available fresh.   Bring to a slow simmer for 2-21/2 hours. Test your beans with a fork and be sure that they are soft.  If you need to boil longer, you may, just add some additional water to cover.   Remove from heat, cool, and place in 2 containers, reserving some of the water to cover  and freeze.

Special note about beans:  There are some good quality canned beans in your supermarket.  This above step can be avoided by using them out of a can. Please remember that fresh is always better.  However, when necessary, rinse beans thoroughly and bring to a quick boil in water, drain and set aside. 

Pasta con fagioli

2 cups fagioli (Cannellin beans)

1/2 pound round shaped pasta like Ditalini or Rotini, etc. (Anything that will hold your fagioli well)

This recipe serves 6 good size bowls

4-6 cups good quality chicken stock

2  tablespoons olive oil

1/4 pound diced pancetta

2 cloves of garlic

1/4 cup diced white onion

1/4 cup diced carrot

1/4 cup diced celery

2 tablespoons tomato paste

5-6 sage leaves

Place your olive oil in a pan tall enough to accommodate your soup.

Heat your olive oil.   Add your pancetta and mix.  Cook until crisp.  Remove half of your pancetta from the pan and set aside. Add your garlic, onion and cook for a minute until fragrant. Add your carrot, celery and tomato paste.  Mix and add a pinch of salt.  Place your cover on your pan for one minute.  Remove cover from your pan and mix again.  Add your beans and mix.  Place your cover on your pan again for one minute.   Remove your cover and add your chicken stock.   Make sure your stock is sitting above your beans by a good 2 inches.  Let it boil, reduce some and add your pasta directly to the pan.   Cook following package directions minus one minute as your pasta will continue to cook while resting in your bowl.  Add some Parmigiano Reggiano, some additional sage leaves and parsley to garnish.  Serve a salad after your soup  with some good crusty bread.  Buon Appetito