Into the bowl with the angel hair, add the olive oil, lemon juice, and parsley. Mix gently with the tongs; then add a ladleful of the pasta water and mix again.
Remove the pasta bowls from the oven, and divide the angel hair among them. Sprinkle a generous amount of Parmesan cheese (2 to 3 tablespoons) over the top of each serving. Add about 2 teaspoons of chopped toasted walnuts to each serving, and drizzle on some walnut or olive oil. Crack pepper to taste and sprinkle a teeny amount of kosher salt and red pepper flakes over each serving. Distribute the parsley, mint, and lemon zest evenly over the servings, and serve with a lemon wedge.
SPAGHETTI CARBONARA
4 TO 6 SERVINGS
I happen to love peas, and with this recipe for spaghetti carbonara I get plenty! I also love light—not heavy—creamy sauces. I often end up with a stomachache if I eat a sauce that’s too rich.
This recipe has a wonderful balance of flavors, and thanks to the low-fat milk, you won’t come away from the table feeling like you overdid it—unless you want to! This recipe is best when made with fresh pasta. You can find fresh pasta in the refrigerated section at your market. If they don’t carry it, use boxed spaghetti made with semolina flour. Always try to use fresh peas; if they are not in season, frozen peas are fine.
2 cups fresh peas
3 tablespoons extra-virgin olive oil
2 ounces ¼-inch-thick pancetta, diced into small cubes
2 tablespoons finely chopped shallot
8 ounces fresh spaghetti or linguine pasta
1 cup low-fat milk, chill taken off
1 ½ cups freshly grated Parmesan cheese, plus additional for sprinkling
30 small fresh mint leaves, for garnish
To prepare the fresh peas, remove the peas from their pods and set aside. For frozen peas, run warm water over to separate; drain and set aside.
In a cold, large, heavy skillet, pour the olive oil and swirl to cover the bottom of the pan. Add the pancetta, and cook over medium heat until the pancetta is crisp. Remove the pancetta and set aside.
Add the shallot to the pan, and sauté until crispy. Remove from heat and set aside.
Cook the pasta according to package directions (remember to salt the pasta water—1 tablespoon of table salt per 3 quarts of water). Three minutes before the pasta is ready, add the peas. Right before you drain the pasta and peas, remove 3 cups of the pasta water and set aside.
Drain the pasta, giving it one to two good shakes, but don’t shake all the water out. Pour the pasta into the pan with the pancetta and shallot. Over high heat, add ½ cup pasta water, ½ cup milk, and ½ cup Parmesan cheese. Mix gently but thoroughly. Add the remainder of the milk and Parmesan cheese, and mix thoroughly. This should thicken the sauce beautifully! If it looks too thick or gooey, add more pasta water, ¼ cup at a time, to maintain a creamy consistency. Top with more grated Parmesan cheese, and garnish with 4 to 5 mint leaves per serving.
FARFALLE WITH PESTO
4 TO 6 SERVINGS
I always keep pesto in the fridge. In comes in handy for so many dishes. I love it with pasta and in soups, sauces, egg dishes, and salad dressings.
In the summer, when there is an abundance of basil, I make pesto, pour it into ice cube trays, and freeze it. This way I can always have it on hand.
1 bunch fresh basil (about 3 cups), rinsed and spun dry
1 bunch Italian parsley (about 2 cups), rinsed and spun dry
2 garlic cloves, peeled
1 ½ cups extra-virgin olive oil
½ cup toasted pine nuts
8 ounces farfalle (bow-tie pasta)
½ cup freshly grated Parmesan cheese
Parmesan cheese curls (optional)
Red pepper flakes
1 lemon, cut into wedges
In a food processor, combine the basil, parsley, and garlic. Process gently. Slowly and gradually add the olive oil until blended.
Place the pine nuts in a small dry frying pan, and cook over medium heat until they start to release their oil, around 5 minutes. Shake the pan back and forth to keep from burning. Set aside.
Cook pasta according to package directions. Drain, reserving ½ cup of the pasta water.
Return the pasta to the pot. Add ½ cup of the pesto and mix well. Add ¼ cup of the reserved pasta water. Add grated Parmesan and toasted pine nuts, and mix well.
Pour into a large serving bowl, and sprinkle on Parmesan curls (if using) and red pepper flakes. Serve immediately or at room temperature, with a lemon wedge on the side.
COOK’S NOTE: You can store pesto in an airtight plastic container or glass jar. It will last for 3 to 4 days in the fridge.
PASTA WITH BROCCOLI
4 TO 6 SERVINGS
Broccoli is my favorite vegetable, and I make it often. I especially love to eat it with pasta—for me, that is heaven: broccoli and pasta together in one bowl, flavored with fruity oil, crisp golden slices of garlic, chips, and of course plenty of shaved Parmesan cheese.
½ cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced thin
1 head broccoli, cut into medium-size florets
8 ounces of your favorite pasta
¼ teaspoon red pepper flakes
Cracked pepper
Shaved Parmesan cheese, enough to sprinkle over 6 servings
Fleur de sel
1 lemon, cut into wedges
Heat a heavy sauce pot until hot. Add ½ cup olive oil and garlic slices. Sauté until golden. Remove from heat and set aside.
Boil the broccoli until tender, and drain well, shaking off excess water.
Place the broccoli in a serving bowl and pour the sautéed garlic and olive oil on top. Mix well, and set aside.
Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water. Do not rinse the pasta. Return the pasta to the pot and place on the stove over medium heat. Add the broccoli, and mix gently until heated through. If you feel you need to add extra water, just add the reserved pasta water ½ cup at a time.
Place the pasta and broccoli in a bowl, and garnish with red pepper flakes, cracked pepper, and Parmesan curls. Sprinkle a pinch of finishing salt, such as fleur de sel, over the top. Drizzle with 2 tablespoons olive oil. Serve with a lemon wedge.
COOK’S NOTE: To make Parmesan cheese curls, use a cheese slicer or vegetable peeler.
QUICK VERSION OF
PASTA WITH
PROSCIUTTO AND PEAS
4 TO 6 SERVINGS
This is what I call one of my “dump recipes” because that’s what you do. It takes 10 minutes to prepare; you just dump all the ingredients into a pot. Forty-five minutes later, you have a delicious sauce. Best of all, the ingredients are staple items (Pantry And Staple Items) that I always have on hand.
2 cups frozen baby peas
1 large onion, sliced thin
2 cups canned chopped tomatoes
2 slices prosciutto, finely chopped
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
8 ounces rigatoni or penne
2 tablespoons unsalted butter
1 cup freshly grated Parmesan cheese plus additional for sprinkling
Cracked pepper
In a sauce pot, combine the peas, onion, tomatoes, prosciutto, olive oil, and salt. Cover, and simmer over medium heat, just under a boil, for 30 to 45 minutes.
Cook the pasta according to package directions. Drain the pasta and return it to the pot you boiled it in. Over medium heat, add all the sauce to the pot with the pasta. Mix gently so you won’t squash the peas. Heat through for about 30 seconds. Add the butter and the Parmesan cheese, and mix gently but well. Remove from heat.
To serve, pour into a serving bowl, sprinkle with Parmesan cheese, and crack a nice portion of pepper over the top.
RISOTTO
6 TO 8 SERVINGS
This is a delicious stand-alone dish, and I often serve it in place of pasta to start off the meal. My favorite way to prese
nt this smooth, creamy, slightly nutty-tasting risotto, however, is with my fork-tender Osso Buco (Osso Buco). The combination is a winner, and my friends often ask me when they know they are coming to our home for dinner if I would make osso buco over risotto! My pleasure!
6 ½ cups chicken stock, homemade (Roasted Chicken Stock), or store-bought organic chicken broth, heated through
½ teaspoon saffron
3 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
1 medium yellow onion, diced small
½ teaspoon kosher salt
2 cups arborio rice
1 cup dry white wine
1 cup grated Parmesan cheese
Zest from 1 lemon
Combine the chicken broth and saffron in a saucepan and bring to a boil. Cover and keep warm over low heat.
Heat a stock pot over medium-high heat until warm (about 30 seconds). Add oil, butter, onions, and salt. Sauté just until the onions turn translucent and are soft, about 8 to 10 minutes. Add the rice and cook, stirring frequently, for 4 minutes.
Add 2 cups of the warm broth and the white wine to cover the rice. Mix well. Bring to a gentle boil over low heat, and boil gently until the liquid is almost gone.
Stir in 3 more cups of broth, stirring about every 3 minutes, and simmer until the liquid is absorbed.
Add 1 ½ cups more broth, ½ cup every 3 to 4 minutes, to keep the rice mixture creamy.
Continue to cook, stirring frequently, until the rice is cooked through but still a bit firm in the center, about 10 to 12 minutes. Stir in the Parmesan cheese and lemon zest, and adjust the seasoning. Serve immediately.
COOK’S NOTE: Risotto is one of my favorites. The thing I love about a beautiful bowl of creamy risotto is that you can add different fresh vegetables.
I love the combination of fresh asparagus tips, sliced baby zucchini, and fresh garden peas. I add them raw 5 minutes before the risotto is finished.
Making a risotto with porcini mushrooms will score major points. Grilled seafood such as shrimp along with saffron is a winning combination too! Try adding your favorite vegetable to your risotto.
MACARONI AND CHEESE
WITH TRUFFLE OIL
—OR NOT
6 TO 8 SERVINGS
“Macaroni and cheese.” That’s it; that’s all you have to say to get everyone running to the table, saying, “Ooooh, my favorite—I love it!”
You can put a different spin on the traditional by adding truffle oil. The oil gives the dish a woodsy flavor with a heady aroma. This particular recipe has gotten a thumbs-up response from my family and friends.
If the truffle oil is too overwhelming for your taste, just leave it out—but I really think you’ll be missing a treat!
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 ½ cups warm milk
½ teaspoon kosher salt
Cracked pepper
3 cups shredded extra-sharp cheddar cheese
4 ounces goat cheese, cut up
2 tablespoons truffle oil (optional)
8 ounces of your favorite macaroni
½ cup grated Parmesan cheese
In a small saucepan, melt the butter. Stir in the flour, and mix to form a roux. Add half of the warm milk, and mix well, using a whisk to make sure you get the ingredients off the sides and bottom of the saucepan. Add the rest of the milk. Using a wooden spoon, continuously stir the sauce until it begins to thicken and tiny bubbles form on the sides (5 to 6 minutes). Do not boil. Add salt and pepper to taste. Add cheddar cheese and goat cheese. Mix until the cheese is completely melted and the sauce is smooth. Add the truffle oil, and mix well. Cover and set aside.
Cook the macaroni according to package directions.
Preheat the broiler. Spray a 4-quart casserole dish or pie plate with cooking spray.
Place the cooked and drained macaroni in a large bowl, and pour the cheese mixture over it, mixing well. Spoon the mixture into the casserole. Sprinkle Parmesan cheese over the top, and broil until the top is crusty and golden, about 6 to 10 minutes. Watch carefully, to be sure it doesn’t burn.
Serve immediately.
CHICKEN
There are so many wonderful ways to prepare chicken. I love that I can make three meals from one 5-pound chicken! I use the bones from a roasted chicken to make stock that I always keep on hand for hearty soups, sauces, pasta, risotto, and roasts. The meat from the chicken will provide many wonderful dishes. I’ve provided many suggestions in this chapter on how to “stretch” your chicken and what to do with leftovers. You’ll be surprised at how many dishes you can come up with!
I buy only organic chicken, and I serve it at least three times a week because it is so versatile. I have it for lunch, grilled, along with a fresh garden salad or a toasted warm panini sandwich and a big, beautiful bowl of piping hot chicken soup. I never tire of eating chicken because there are so many unique and delicious ways to prepare it. I included only fifteen recipes in this chapter . . . but I could easily add fifteen more!
Chicken Breasts Grilled with Spicy Orange-Ginger Glaze
Chicken Piccata
Chicken in a Wok
Chicken Marsala with Angel Hair Pasta
Chicken Breasts Fried Golden, Juicy, and Crunchy!
Chicken Roasted to Perfection
Cornish Game Hens
Fall-off-the-bone Roasted Chicken Thighs
Chicken Croquettes with Feta Cheese Filling
Roasted Chicken Wraps with Black Bean Salsa, Arugula, and Guacamole
Chicken Barbecue Sandwiches
Chicken Salad Sandwich
Chicken Enchiladas
“Best Ever” Chicken Chili
Chicken Potpie with Corn-bread Crust
CHICKEN BREASTS
GRILLED WITH SPICY
ORANGE-GINGER GLAZE
6 TO 8 SERVINGS
I love citrus on chicken and savor the delicate yet full-bodied flavor that oranges bring out in any dish. I particularly like this recipe because you can serve it hot off the grill or at room temperature for your buffet table. You can make it year round and enjoy it in the fall and winter months served with roasted root vegetables, creamy mashed potatoes, or rice.
Come spring and summer, serve it with different kinds of salsa, couscous, grilled vegetables, or salads.
3 organic chicken breasts, cut in half and pounded to ¼ inch thick (you can ask your butcher to do this for you)
½ cup fresh orange juice
2 tablespoons seasoned rice wine vinegar
¼ cup orange marmalade
1 teaspoon red pepper flakes
1 tablespoon minced fresh ginger
1 garlic clove, minced
4 tablespoons olive oil
Kosher salt
1 tablespoon canola oil
Place the chicken in a container large enough to hold the chicken and about 1 cup of liquid.
To prepare the marinade, in a glass bowl whisk together the orange juice, vinegar, marmalade, red pepper flakes, ginger, garlic, and olive oil.
Pour the marinade over the chicken. Cover the container, and refrigerate for 8 hours or, even better, overnight. This will tenderize the chicken.
Remove the chicken from the marinade and pat dry. Sprinkle both sides with kosher salt.
Heat a grill pan or heavy skillet until hot, or fire up your outdoor grill. Brush the surface of the grill with 1 tablespoon of canola oil. Turn down the heat to medium-high. Place the chicken pieces on the grill, 3 inches apart. Do not place chicken pieces too close together, or they will create steam. Grill chicken pieces for 3 minutes on each side. Continue to grill for 1 minute more on each side for a total grilling time of 8 minutes. Some of the pieces may grill faster if they are thinner than the others. Keep your eye on the chicken so it doesn’t overcook or burn.
Remove the chicken from the grill. Place on a cutting board and let rest for 5 minutes.
Slice the chicken into strips or s
erve whole.
CHICKEN PICCATA
6 SERVINGS
This is one of the easiest and quickest of recipes. I serve this dish often at dinner parties because it cooks in no time and it’s delicately flavored with white wine, lemon, and capers.
I serve it over Creamy Yukon Gold Mash with Scallions (Creamy Yukon Gold Mash with Scallions), rice, or couscous.
3 organic chicken breasts, skinned, boned, and pounded to ¼-inch thickness (your butcher will do this for you if you ask)
Kosher salt
Cracked pepper
1 cup all-purpose flour, for dredging
¼ cups extra-virgin olive oil
3 garlic cloves, crushed
½ cup white wine
Juice of 1 lemon
1 lemon, sliced thin
¼ cup capers
¼ cup chopped Italian parsley
Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste. Dredge the chicken in the flour.
Heat the oil in a large frying pan over medium-high heat. Add the garlic, and sauté until golden in color. (Be careful not to burn the garlic or it will taste bitter.) Remove the garlic from the oil and discard. Quickly add the chicken and sauté 3 minutes on each side. Add the white wine, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected. Cook until the wine is almost gone. Add the lemon juice over the chicken. Lower heat to a simmer and cover, leaving the lid slightly ajar to let the steam escape. Simmer 2 minutes more on each side.
Remove from pan, and season with a pinch more kosher salt and pepper. Place the sliced lemons on top of the cutlets, and sprinkle with capers and fresh parsley. Serve over mashed potatoes.
Cristina Ferrare's Big Bowl of Love Page 8