Fettuccine with Asparagus, Prosciutto and Cream ( Fettuccine con Asparagi, Prosciutto e Panna)

 

This delicious and delicate dish is simple to prepare especially when Asparagus is in Season.  It doesn't take much to put together something fresh and delicious, just a willingness to learn and a desire to get it right.  We made this in our Cooking class yesterday, along with fresh Fettuccine Pasta.  What a great time!

We used the Academia Barilla's recommendation of 3oz of flour per person plus one egg.  This worked very well.  I actually amply fed 8 people with  a 6 person measurement.  I served a small amount to each person.  There was enough for all.

Special note:  If you do not want to make Fresh Pasta, be sure and purchase a good, quality Pasta Products.  (Link on bottom) I recommend DiCecco.

Fresh pasta: 18 oz of flour, unbleached, all purpose is what we used.  If your flour is sifted, sift it again.   If you have the luxury of finding type OO flour, by all means use it.  You will not have to sift anything, as it is milled fine and ready to go.  Although the latter is what is traditionally used, you can get a fairly good result with unbleached, All purpose, depending on what kind of pasta you are attempting to make).  Do not be discouraged, just follow the directions per video that I will attempt to link up here.  We actually used the food processor method, but the same rules apply.  Do not be in a hurry.  Be sure and let your dough rest before proceeding.

http://www.academiabarilla.com/italian-recipes/first-courses-1/hand-made-pasta.aspx

Ingredients:  1plus 1/2 LB fresh Asparagus

2 teaspoons salt

1 teaspoon pepper

 One large skillet  to fit and boil your Asparagus and make your cream sauce

One large pot to Boil your pasta filled with ample water

1 tablespoon salt for your pasta water

3/4 cup of cream (Heavy whipping cream variety)

2 cloves of garlic minced

2 tablespoons olive oil

1/2 cup white wine

3/4 cup diced prosciutto

Some parsley if you wish to decorate your plate before serving (optional)

Clean your Asparagus:  Remove your woodsy bottoms and discard.  (You can not make soup with wood, so throw it away).  With a vegetable peeler, peel away the edges about an inch.  Your bottoms must be the same size as your tops.  Disregard this if you are dealing with fresh Asparagus out of your backyard.  This will not apply, as you will not loose as much in the cleaning process.  

  Our Asparagus were quite thick, store bought,  so we lost quite a bit  in the cleaning process to maintain good flavor.  

Cook your Asparagus for 5-7 minutes in salted water enough to cover.  Reserve several tablespoons of your cooking liquid  in a cup.  You will add this later to your cream sauce.   Remove them to an ice bath to halt the cooking process.  Dry with paper towels and cut into 1/4 inch pieces reserving the tips. 

 Method:  Using the same skillet you cooked your Asparagus in, wipe it out with paper towels.  Add two tablespoons olive oil and heat on medium.  Add your garlic and  Proscuitto and turn up the eat to medium/ high for one minute.  Turn your heat back down some and saute your Prosciutto in the pan for 3-5 minutes.  Your Prosciutto will be somewhat crispy with golden edges.  Turn your heat up to medium and add your wine.  Let the wine simmer away.  Add your cream, salt and let reduce again until about a third of the liquid has evaporated.  You will notice your sauce has thickened.  Turn the heat off.

Add your Asparagus (excluding tips), into your pan with your cream and Prosciutto.  

Cook your pasta.  Remove 2 tablespoons of cooking liquid from your pasta water and add that to your pan.   Turn your heat back on and reduce just a little.  The starches from your pasta water will help thicken your sauce once again.

Drain your pasta at al dente,  Return your pasta to your skillet and give it a good mix and toss.  Add some grated Parmigiano Reggiano cheese and serve as a first course or serve it for dinner.  Enjoy!   Buon Appetito!

Spaghetti with Tuna (Pasta al Tonno)

There is just no excuse not to make this dish.  It requires no cooking at all, just  a well stocked pantry.  Good, imported, European Tuna is worth the extra money.  Good quality tuna is the center cut, belly of the tuna (fillet), under olive oil.   Keep it in your Pantry.  If you love Tuna fish in general, once you taste this, you will be using it instead.  
This is my "Go to" recipe when I am home at lunch, but just can't bring myself to eat a sandwich.  Whatever for? In just a few minutes you have a tasty, healthy, dish that will fill you up in a hurry.  A little drizzle of fresh lemon juice and some extra virgin Olive oil and you are quickly on your way again.  I make it sometimes for dinner on a Friday night.  It's quick, simple and delicious.  My favorite kind of menu.
Ingredients for 2 servings
Into a bowl:
One can of Italian Tuna under Olive oil, drained
2 tablespoons of Capers salted, rinsed, or  under vinegar, rinsed
1/4 cup extra Virgin Olive oil
Pinch of hot pepper flakes (Optional)
1 cup pitted black olives cut in half
pinch of salt
pinch of pepper
handful of parsley chopped in pieces 
One squeeze of lemon (optional)
Extra drizzle of olive oil (optional)
6-8 ounces of Spaghetti
3 liters of water to boil plus 2 teaspoons salt in the water
Bring your water to a boil and cook your pasta.  In the meantime, place all your ingredients in a bowl and mix.  Drain and toss your pasta in your bowl.  Serve warm and Enjoy!  Buon Appetito!

 Special Note: There are some fantastic Spanish as well as Portuguese canned Tuna products in local supermarkets.  Look for the kind packed in Olive oil.  The flavor and quality is above any American product version.   Use it in your Tuna Salads too. You will never go back to anything else.

Merluzzo con Patate e Cipolle (Black Cod with Potatoes and Sweet red Onions)

Ingredients:  4 servings

4 thick cod fillets 

2 teaspoons salt

1 teaspoon pepper

4-6  small/ medium red potatoes sliced thin

2 cloves garlic minced

4 tablespoons olive oil

2 med-large sweet red onions (you may use sweet yellow onions), sliced

One cup white wine

One large deep skillet to poach your filet's. 

You will use the same skillet to finish dish.  Be sure that it is oven proof.

Method:  Fill about a liter of water in a deep skillet.  Add one teaspoon of salt.  Bring to a boil.  In the meantime, slice your garlic, fine.  Slice your onions thin.  Slice your potatoes in thin rounds.  Mix in a bowl with teaspoon salt, pepper and tablespoon of olive oil.  Set them aside, you will use them in just a few minutes.  When your water comes to a nice even boil, slide your filet's in your water.  ( It
Should be simmering. If you must, turn the heat down.  If it is boiling to hard, your fish will fall apart).   Let cook 2 minutes.  Please wait until your water comes back to a boil, then wait 2 minutes.   Remove them on to paper towels and dry them, one at a time.  You will notice your fish will remain quite firm.  This method of poaching your fish first will help your filet's finish cooking more quickly and the texture remain somewhat dry and firm.  This is the correct consistency.  You do not want it to fall apart.  

Step 2:  Remove the liquid from the pan and wipe the inside of the pan with paper towels.  Preheat your oven to 400 degrees.   Place your onions and garlic on the bottom of the pan.  Add your wine.  Add your olive oil.   You will be creating somewhat of a package.  Place your filet's over your onions and garlic.  Place your potatoes around your fish.  They should line the inside of your pan, always with onions below the potatoes and fish.  Your fish will be around the center of the pan of equal distance apart.   Add two tablespoons olive oil.  Add your salt, pepper evenly around the pan.  

Bake in the oven for 25 minutes.  Your onions will be wilted and caramelized.   Your potato's  will be crisp around the edges and your fish, perfect every time.  Buon Appetito!

Special note:  A light, Pinot Grigio or Vinho Verde is perfect for this Mediterranean Dish.   I had very few Asparagus, so I decided to top of the dish with a few just simply steamed.   Drizzle some additional olive oil over each serving.   It was so delicious.  I hope you enjoy it too. 

Turkey Breast cutlets stuffed with Proscuitto and Mozzarella (Imperiali al Tacchino)

I came to the conclusion some time ago, that almost everything tastes better with Mozzarella and Prosciutto.  Turkey Breast cutlets is no exception.  In an effort to change things up a bit, I decided in the supermarket that some turkey might not be a bad idea.  Considering the fact that veal isn't easy to find in Tupelo, MS., this is a nice alternative to chicken.   So why not?  I was pleasantly surprised. I am sure, you will be too.

Ingredients for 4 people. 

One package of Turkey breast cutlets (Approx. 2 pounds)

handful of sage (about 5 sprigs)

handful of parsley

one cup cubed Fresh Mozzarella (store bought is fine)

4 slices of proscuitto sliced in half

1 teaspoon of pepper

1 teaspoon of salt

2 cups all purpose flour

large skillet that can go in the oven

3 tablespoons olive oil

3 tablespoons vegetable oil

1 cup white wine

Lemon sliced for garnish

Method: 

Remove your slices from the package and give them a rinse.  Dry with paper towels and lay flat on a cutting board that has been rubbed with lemon. Place a sheet of wax paper or plastic wrap over your cutlets.  With your mallet, flatten as much as possible.  If they look large to you, cut them in half on an angle.  Set them aside.

In the meantime, heat your oil on medium.  Dredge your slices in flour.  When you pan is hot, cook one side for just a minute and lay them in a flat dish.  This method, of cooking on slightly or warming one side is important in this dish.  This will enable you to place your stuffing on the warmed side, ultimately bundle your turkey breast and  continue to cook.  This ensures your interior cooks evenly, even though your bundles may not be all the same size.

Place them on a plate to cool.  Warmed side up. They will be slightly uneven.  Do not worry. 

Place a tiny piece of proscuitto, mozzarella, parsley, sage into the center of your triangle.  Do not worry if the pieces are slightly uneven.  You will get some shrinkage while cooking.  This is not unusual. 

Carefully bundle your Turkey rolls by folding over or rolling.  Wrap them with string like a little package.  This take practice.  Do not be frustrated when your mozzarella pops out or something doesn't hold together.  It will still be Delicious.  It doesn't have to be perfect.  Turkey is very difficult to handle because it has practically no fat.

Continue to bundle until you have about 8 or so tiny packages. Sprinkle with salt.  *Your prosciutto on the inside is salty. You do not have to salt the interior.*

Heat the same skillet back up to medium/high. Preheat your oven to 375 degrees/bake.  Slowly dredge your bundles back in flour.  Carefully place them in your hot skillet. After about 5 minutes carefully turn them.  They will be turning a pretty golden color.  At this point add your white wine and reduce for another 5 minutes.  Place in your oven for 20 minutes.  Remove from the oven, pour your pan juices over your bundles  and serve with some fresh lemon slices for garnish and some fresh sage leaves.

Buon Appetito! 

Special Note:  Be sure and clip those strings off those bundles before serving if you like.  I let my family remove the string themselves.  Serve with your favorite Pinot Grigio!~