Pasta with Red Bell Pepper Cream

At our house, it's all about the simplicity of the Italian kitchen.  With fresh vegetables showing up at local famers markets, it's good to keep some simple recipes handy.  This red bell pepper cream is all about consistency.   The creaminess of this dish comes from the starch in the pasta water, rather than real cream.  The intensity of the flavor comes from gently oven roasting your pepper ahead.   You can also cut up your pepper and give it a boil. 

I prefer to gently oven roast as the skin can easily be peeled off when cooled, before it goes in the food processor.  This sauce can be made in advance and stored in the refrigerator until ready to use. 

Ingredients:  One red bell pepper (large)

Flat skillet.

One large shallot (diced)

2 tablespoons Olive oil plus more for drizzling at the table

Parmigiano Reggiano grated for the table.

One teaspoon salt

One teaspoon pepper

One food processor 

Sprigs of fresh Basil

Method:   Heat your oven to 375 F degrees/bake.  Cut your bell pepper length wise  and core your red bell pepper by pulling away the seedy part.  You can also cut it out.   Heat your olive oil in your skillet to medium.   Add your diced shallot and cook until fragrant and shallot is clear but not golden.   Remove from heat and place in a small food processor. Set aside with the lid off to cool.  Wait to process.  

Place your split bell pepper skin side up in your oven proof skillet.   I like to use the same pan the onion was cooked in. The peppers should lay somewhat flat.  

Place in the oven for 40 minutes.   The skin will puff up when cooked.

Remove and let cool for 10 minutes.

With a fork, gently pull away the skin.  Your bell pepper will be fragrant. 

Place them in the food processor with onion, a fresh sprig of Basil leaves and give them a mix until pureed. 

Cook your pasta until al dente.  Reserve about 1/3 cup pasta water.  Add your Bell pepper puree, water, hot pasta and give it a mix.  Take to the table hot. 

Sprinkle with Parmigiano Reggiano Cheese.  Buon Appetito!

Special Note:  This bell pepper cream can be added to anything including roasted fish. Just don't use to much.  It's a great idea for leftovers.  You always want a condiment to enhance flavor not over power it.  Try some today. 

Pancetta wrapped Pork Roast (Arrosto di Maiale con Pancetta e verdure)

Ingredients:  One 3 pound Pork Tenderloin

2 handfuls of fresh Rosemary  (one diced fine for baking/ the other for decoration on plate)

Handful of fresh Sage

A sprinkle of ground sage all over your meat

about 2 teaspoons chopped garlic

2 teaspoons pepper

2 teaspoons salt

one cup flour

one cup of white wine

2 tablespoons olive oil (plus more for the plate)

2 tablespoons vegetable oil

4 slices of Pancetta

kitchen twine to hold your roast together

Roasted Vegetables:  2 pounds red potatoes, cleaned, sliced thin

1/2 pound baby carrots

2 tablespoons olive oil

one teaspoon salt

one teaspoon pepper

Place your vegetables into a bowl with the above ingredients and toss.

One large baking pan that can go from stove-top to oven (do not use a glass dish)

Oven string to tie your roast

Preheat your oven to 375 degrees/ bake

Method:  In a large skillet or baking pan, heat olive oil on low.  In the meantime, salt and pepper your meat.  Make tiny holes across the top and bottom of your meat and place some garlic and rosemary pieces into your meat.  Place slices of pancetta across the top to cover.   Tie your roast to give it an even shape.  Turn your heat up to medium.   Coat in flour and place the meat into the hot pan.  Cook a few minutes on each side until golden.   When all sides are golden, (after 5 minutes), add your cut up vegetables, salt, pepper and mix. Add some additional herbs (Leave the herbs in big pieces so you can remove them before serving).  After just a minute, add your wine and let cook for about 6-8 minutes.  Place your pan directly into the oven for 45 additional minutes cooking time.  This is a very easy dish to make.   Cut up some additional rosemary for your plate for decoration, and remove your pan from the oven.  Your vegetables should be golden and meat completely cooked.  Use an oven thermometer if you are not sure.  Let the meat rest for 10 minutes before slicing.  (If your vegetables are not golden, return your vegetables into the oven for an additional 5 minutes on light broil). 

Remember, oven temps will vary.  Don't be afraid to add additional cooking time depending on the weight of your tenderloin. 

Buon Appetito!

Artichoke Pesto

Fresh artichokes even in season are hard to come by here in the Southern, United States.    Imagine my surprise when I cam across such a vision.    They were firm and leaves tight. To maximize its freshness, thought I would create some Artichoke pesto.  You need very little  to spoon on some focaccia or toss with some Pasta.   The beauty of this pesto is that it will keep up to a week in the refrigerator.  In my house, it doesn't last long.   I made pasta several times with this batch.  Follow this simple recipe.   Store in a tight container and spoon out as needed.  
Ingredients:ur
One globe Artichoke
Lemon
water
Bowl
Pot to boil your artichokes.
1 tablespooon of salt (plus more for your pesto)
handful of parsley
1 cup of Parmigiano Reggiano cheese
4 tablespoons of olive oil
3 cloves of garlic 
3 tablespoons of artichoke cooking liquid 
A good handful of fresh parsley

One large globe artichoke, peeled and cleaned.  To do this, peel or cut away the green, dark leaves.  The interior of your artichoke should be lighter and yellowish.  This indicates you have reached it's tender leaves.   Cut off the ends and cut in half. Remove the choke with the edge of your knife and discard.  Place in lemon water to preserve it's color. 

 Set a pot of water on the stove to boil with about a tablespoon of salt.  Be sure and have enough water in it to cover the artichokes.  Carefully place your artichokes in the pot and bring to a steady, slow simmer for about 40 minutes.  Do not worry if leaves break away.   All of this will be drained and reserved later. 

 The above step can also be done a day ahead.   When your artichokes are soft to the fork, they are done.   Reserve them in a bowl with some ample cooking water and let cool. 
Drain your artichokes well.  Reserve your liquid for later. Place them in a food processor bowl with your Parmigiano Reggiano cheese, 4 cloves of garlic, olive oil, a good handful of italian parsley, and teaspoon of salt.   Process for a few seconds.   Add several tablespoons of your liquid (reserve the rest in the freezer for an artichoke Risotto), and process until smooth.   

Do not be afraid to add some more olive oil or cheese.  It's all about consistency.
Process until smooth. Taste and correct for salt and optional black pepper.
Keep in a tightly sealed container in the refrigerator. 
Toss with your favorite pasta.  I used Tagliatelle as it's always been my favorite.

  Place in a tightly sealed container and store in the refrigerator. 
Use it as a condiment for Focaccia, Risotto or Pasta.

 Buon Appetito!

Spaghetti with Asparagus Cream

If your travels take you to the northern borders of Italy, this dish is fairly common.  Asparagus grows plentifully almost all Summer long.  There's nothing better than fresh Asparagus out of the garden.  The beauty of this dish is that a little goes a long way.  Came home to find about 15 fresh Asparagus ready to be picked.   In the time that it takes to boil your pasta, your Asparagus cream is ready.   
Ingredients:  15 or so of the freshest Asparagus you can find
Large pasta pot filled about half way with cold water.   
2 tablespoons of salt (plus extra for the table)
1 large skillet
1 small clove of garlic cut in half 
1 tablespoon of olive oil (plus a drizzle for the plates before serving)
1 food processor
1 tablespoon of lemon peel
1/2 reserved Asparagus water
1/3 cup starchy cooking water you can remove with a measuring cup (while your pasta is boiling). 
12 ounces of spaghetti
3 tablespoons of Parmigiano Reggiano (plus some shavings for the tops of your plates before serving).
Some Parsley leaves for garnish

Method:
To prepare this dish, trim your woodsy Asparagus tips off and discard.   With the edge of a knife or using a peeler, trim the stems well peeling away the outer green parts.   Keep the head intact, and about an inch of the stem, then peel.  Give them a rinse in cold water, dry and set aside.
Bring your water in your pot to a slow, steady boil.  Drop your asparagus in, and put a lid on the pot.  Bring to a boil for 5 minutes. Carefully remove your Asparagus, drain and pat dry with paper towels. 

Carefully cut the ends off again leaving the tops with about an inch of stem intact. 

Warm your skillet until and cook your garlic for a few seconds until fragrant.   Turn the heat off.  Place your stems in the skillet to coat. 

  Place the cut off ends, garlic, oil (you can remove from the skillet), into the food processor.  Add the reserved asparagus water, cheese, lemon peel, and process for a few seconds.  

 Place your pasta in the water and cook until al dente.  A few minutes before draining, remove 1/3 cup of your starchy cooking water and add it to your food processor.   Process again until smooth.   The starchiness of the water creates a "Fake" cream.  It's hard to tell there is no butter in this sauce.

 Drain your pasta and serve with a few shavings of Parmigiano Reggiano cheese, some Parsley, and few grindings of fresh pepper.
Buon Appetito.