Search

The Art of Running in the Rain

"To give anything less than your best, is to sacrifice the gift." -Prefontaine

Tag

pasta

Strascinati Pugliesi ai Broccoletti

DSC_0150.JPG

I was really excited when I found this pasta at Marshall’s, I love trying new-to-me types of pasta.  I especially loved that the label indicated which region this type is typically found in.  This type is from the Apulia region, which is just south of Abruzzo the region my family is from.  I have yet to visit Italy; however, I find that learning about my family history, attempting recipes (like Dave’s Uovo en raviolo), and teaching my dog commands in Italian makes me feel like I’m in my own little Italy.

DSC_0124.JPG

DSC_0129.JPG

Have I told you all about nonna’s peppers?  “Nonna” is Italian for Grandma, and let me tell you, mine is an amazing chef!  If you like spicy then you would love her hot pepper sauce (aka ‘nonna’s peppers’).  I’ll have to ask her if she minds me sharing the recipe 🙂 until then, I’ll just have to tease you with this delicious image.

DSC_0133.JPG

DSC_0139
DSC_0141

DSC_0144

This recipe was adapted from serious eats

DSC_0146

Strascinati Pugliesi ai broccoletti

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 16 oz bag Strascinati Pugliesi
  • 12 oz Trader Joe’s pre-cut broccoli
  • 1/2 cup parmesan cheese
  • 1/2 cup chopped white onion
  • 4 cloves garlic
  • 7 fillet anchovy
  • 2 tbsp olive oil
  • 2 tbsp of butter (I used Earth Balance)
  • 1-2 tbsp Nonna’s peppers

Directions

  1. Begin by boiling 1 qt of salted water.  While water is coming to a boil cut the excess stalk off of the broccoli pieces, cut off rough parts, and cube.
  2. In a skillet heat olive oil and add broccoli stalk, onion, garlic, nonna’s peppers, and anchovy.  Saute on medium-low heat until onions are translucent.  Place to the side.
  3. Once water has come to a boil add your pasta, cooking for 17 minutes.  4 minutes before your pasta is done add the broccoli florets to the boiling water.
  4. Drain the broccoli & pasta and add to the skillet.  Add butter and half the parmesan and gently stir to coat.
  5. Plate and add a sprinkle of parmesan.

DSC_0149.JPG

Uovo en raviolo da capo David

I think I’ve mentioned on the blog before that Dave loves to cook, and when this guy cooks he goes ALL out!  The other day he told me he was going to make Uovo en raviolo, and so naturally I said, “awesome, I’ll invite my friends and you can make it for all of us.”  He freaked out a little bit, but he took it on like a champ.  He used this recipe, and he had a stroke of genius when he substituted pistachios for the pancetta (gotta love a great cook who can be clever with recipe modifications).

The first thing he did was prepare the dough.  He made a beautiful egg well.

DSC_0008.JPG

And then formed that into a into a lovely dough ball

DSC_0011.JPG

Then we went for a bike ride (needed to work up an appetite).  By the time we got back we needed something to snack on while Dave got things going, so in true Italian fashion we had some rosemary bread dipped in oil.

DSC_0017.JPG

Dave called upon his sous chef, and I assisted with the dough.

DSC_0079.JPG

DSC_0074.JPG DSC_0071.JPG

I’m gonna drop a little Italian knowledge on ya, you ready for it?  ‘Raviolo’ is the singular of ‘ravioli,’ and the reason this recipe uses that form of the word is because each raviolo is gigantic and you’re really suppose to have one in a serving.  The filling consists of a ricotta/parmesan mixture and an egg yolk.

DSC_0027.JPG

There were definitely some tricky steps in the recipe that were good learning experiences for the next time we make them.  You should flour the parchment paper that you put the ravioli on, because if you don’t, once you’ve sealed them they will surely stick to the parchment paper.

DSC_0081.JPG

While I assembled the ravioli, Dave prepared the sauce.

sauce.jpg

Each raviolo needed to be sauced.

DSC_0089.JPG

And plate

DSC_0091.JPG

Soooo delicious

DSC_0096.JPG

Of course we had some beggars, always hoping a scrap of something will fall to the floor.

DSC_0048.JPG

They’re so cute it’s hard to ever stay mad at them.

Good food, good friends, and good conversation…the Italian way 🙂

Be well.

Blog at WordPress.com.

Up ↑

%d bloggers like this: