Category Archives: Pasta & Pizza

Orecchiette with Broccoli Rabe and Sausage

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This dish is the epitome of comfort for me (it’s also a great example of my “double-up/halvsies” guideline) and is a tradition for Christopher and me upon returning from the road. For us, any season of the year really, this bowl says “welcome home.”

1 spicy Italian sausage, removed from casings
Sea salt, to taste
3 cloves garlic
1/4 teaspoon red chile flakes
1/4 cup extra-virgin olive oil
2 tablespoons chicken stock
1/2 pound orecchiette pasta
2 bunches of broccoli rabe, trimmed and cut into bite-sized pieces
Finishing salt (such as Maldon salt) OR grated Parmigiano-Reggiano cheese

Sauté sausage in a large pot over medium heat until browned, breaking up into pieces with the edge of a spatula. Set sausage aside to drain on paper towel and wipe out the pot. Fill the pot with water and bring to a boil with a generous pinch of salt.

While waiting for water to boil, mash the garlic to a paste in a mortar and pestle with a pinch of salt. Whisk in chile flakes, olive oil and chicken stock, and set aside.

When the water comes to a rapid boil, pour the pasta into the pot. Cook for 8 minutes and add broccoli rabe to pot. Cook another 3 minutes, until pasta is al dente. Drain pasta and broccoli rabe, return to the pot and toss with the garlic and olive oil over low heat. Add sausage and toss well.

Top with an extra dose of sea salt (Maldon is our favorite) or a sprinkle of Parmigiano-Reggiano.

Serves 4

Baked Penne and Cheese with Mushrooms

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I love homemade macaroni and cheese  (or, in this case, penne and cheese) and wasn’t about to let a sprained wrist get in the way. Pre-chopped onions and mushrooms, pre-shredded cheese, and a garlic press meant I could make this without picking up a knife. A speedy sprinkling of toasted wheat germ takes the place of bread crumbs. You can use any vegetables and any blend of cheese you like–experiment to change up the flavor!

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Veggie-Laden Drunken Noodles

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I consulted Asian cooking author and expert Nancie McDermott on how best to cook rice noodles for this recipe. She gave me two paradigm-shifting tips to keep them from sticking: 1) lower the heat and 2) add water to the pan. “Rice noodles in particular are prone to stick and burn,” Nancie says, “so they can use the coddling-along heat level rather than the fiery furnace.” Adding a bit of water if they start to stick also helps them soften and cook. Thanks, Nancie … my drunken noodles have never looked better! You can find Nancie’s Quick & Easy Thai in our Amazon Market here (also check out her Quick & Easy Vietnamese, and Quick & Easy Chinese … in all three books the recipes are true to their word—quick and easy—but Nancie knows her stuff, too. She’s spent extensive time living in and studying all three countries, so the flavors are true to the cuisine).

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Corn and Quinoa Pasta Salad

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This pasta salad was a hit when Alison and I made up a giant batch of it to serve at the Taste of Sonoma event a few years ago. I first made this for a potluck picnic at church and no less than five people came up to me and said, “Did you by chance make that quinoa salad? It was de-LICOUS!” (when pondering what to name it, Sierra even recommended Really Yummy Pasta Salad). And here I was afraid the quinoa would freak people out. Truth is, there’s a lot to love about this salad: a healthy dose of whole grains in the form of quinoa and whole grain penne, a break from basil with chives and parsley, and a lip-smacking tart-sweet balance from the corn and lime juice combo. This pasta salad is a potluck winner, whether you’re making it for a backyard barbecue or a high-end event. And, yep, you can make this pasta salad a day in advance — in fact it tastes even better when you do because the flavors have time to develop.

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Pearled Barley Risotto with Peas, Pecorino & Prosciutto

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Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.

barley-risotto

1 cup pearled barley
3-1/2 cups low-sodium chicken stock, divided
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 cup finely chopped shallot
Sea salt, to taste
1/2 cup dry white wine
1/2 teaspoon freshly ground black pepper
1 ounce prosciutto, chopped
1 cup shelled fresh English peas (about 1 pound in pod) OR 1 cup frozen peas, thawed
1/4 cup (1 ounce) finely grated pecorino Romano cheese, plus additional shaved cheese for garnish

Place barley in a medium saucepan. Cover with cold water by 1-1/2 inches. Cover and let stand at room temperature for 8-12 hours.

When ready to begin cooking, place stock in a small saucepan over medium heat; bring to a simmer (don’t boil). Drain barley, spread on a clean kitchen towel and blot dry.

Heat 1 tablespoon oil in a large heavy saucepan over medium heat. Add shallot and a pinch of salt, and cook 2 minutes, or until tender, stirring occasionally. Add barley and cook 2 minutes, stirring constantly. Add wine and cook 3 minutes, until wine is absorbed. Add 3 cups warm stock and bring to a boil. Reduce heat and cook at a low boil for 12-15 minutes, stirring occasionally, until the barley is tender and creamy.

While barley cooks, heat remaining 1 teaspoon oil in a skillet over medium heat. Add prosciutto and cook 5 minutes or until crispy. Remove prosciutto from pan with a slotted spoon and drain on a paper towel. Raise heat to medium. Add peas and remaining 1/2 cup warm stock to pan for 5 minutes or until peas are tender and stock evaporates.

Stir peas and grated cheese into barley. Season to taste with salt and pepper. Serve garnished with prosciutto and shaved cheese..

Serves 4

Stir-Fried Greens with Cremini Mushrooms and Soba

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By Cheryl Sternman Rule

I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best.  Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.

stir-fried-greens-recipe3 ounces soba noodles
1 tablespoon toasted sesame seeds
1-1/2 teaspoons low-sodium soy sauce
1 teaspoon honey
3/4 teaspoon toasted sesame oil
1/2 teaspoon minced peeled ginger
3 cloves garlic (1 clove minced, 2 cloves thinly sliced)
2 teaspoons peanut oil
1 pound greens (baby spinach, regular spinach, you choy, baby bok choy, etc.)
8 ounces cremini mushrooms, cleaned, trimmed, and sliced

Cook soba noodles according to package directions.  Drain, and rinse briefly under cool water to prevent clumping; drain. Set aside.

Whisk together sesame seeds, soy sauce, honey, sesame oil, ginger, and minced garlic in a small bowl.

Heat a wok or large nonstick pan over medium-high heat.  Add peanut oil and sliced garlic.  Stir-fry until the garlic is fragrant, about 1 minute. Add the greens.  Depending on the size of your wok, you may need to work in batches.  Stir-fry 4 minutes or until greens are wilted, any water clinging to the leaves has evaporated, and any stalks are crisp-tender.  (If too much water collects, carefully spoon it out of the pan.)

Push the greens to one side, and add the mushrooms.  Stir-fry 2 minutes. Add soy sauce mixture and cooked noodles.  Toss to coat; cook about 1 minute to heat through. Serve immediately.

Serves 2 to 4

Pasta with Asparagus and Prosciutto

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This pasta recipe is springtime in a bowl–use the freshest asparagus you can find. You’ll be amazed by how much richness and flavor just one egg yolk can bring to a dish.

pasta-asparagus-prosciutto-recipe

1/2 pound whole wheat spaghetti
1/4 cup water
Sea salt, to taste
1-1/2 pounds asparagus, trimmed and sliced on the bias into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
8 cloves garlic, thinly sliced
2 ounces prosciutto, thinly sliced and then sliced crosswise into narrow ribbons
1 egg yolk
1/4 cup grated Parmesan cheese
2 tablespoons chicken stock
1 tablespoon minced parsley

Prepare pasta according to package directions, cutting back 2 minutes on cooking time. Drain, reserving 1/2 cup of the pasta water.

While pasta is cooking, bring 1/4 cup salted water to a boil in a large skillet over medium-high heat. Add asparagus, cover and cook for 3-5 minutes or until asparagus is just crisp-tender. Drain into a colander and return pan to heat.

Swirl in oil and when hot, add garlic and prosciutto. Sauté for 1 minute and add asparagus back to pan. Continue cooking another 2-3 minutes, stirring occasionally, until asparagus just begins to char in places and garlic and prosciutto have crisped.

Meanwhile, in a small bowl, whisk together 2 tablespoons reserved pasta water, egg yolk, Parmesan cheese and chicken stock.

Return drained pasta to pot over medium-low heat. Add egg mixture and toss. Add asparagus mixture, salt to taste and toss again. Cook 2 minutes or until sauce thickens and starts to stick to pasta, adding additional pasta water by tablespoon intervals if sauce seems dry. Toss with parsley just before serving.

Serves 4

Trennette Pasta with Tuna, Lemon, Capers and Spinach

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Trennette is a three-sided, quill-shaped pasta that is a fun shape to use with chunky sauces. If you can’t find it, use penne rigate.

trenette-tuna-recipe3 cloves garlic, peeled, smashed and mashed to a paste with a pinch of salt
3 tablespoons extra-virgin olive oil
1 tablespoon vegetable broth
Zest of 1 whole lemon, plus 1 teaspoon juice
1/2 pound trenette pasta
1/2 pound spinach
1 (8-ounce) can high-quality, sustainably-caught tuna in olive oil, removed from oil and broken into large chunks
2 tablespoons capers, rinsed
Sea salt and red pepper flakes

Whisk together the garlic, olive oil, vegetable broth and lemon juice. Set aside.

Bring a large pot of water to a boil and add pasta. Three minutes before pasta is done, add the spinach. Reserve 1/2 cup pasta water before straining.

Toss the pasta gently with the sauce, lemon zest, tuna and capers. Add pasta water tablespoon by tablespoon if needed. Season to taste with salt and red pepper flakes.

Serves 4

Fumiko’s Gyoza

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By Jacqueline Church

Years back, my mother took a Chinese cooking course and learned this gyoza recipe. Our family, including my husband now, has loved these dumplings for years. Napa cabbage is terrific this time of year. A vegetarian version is simple to make by subbing the pork with black mushrooms and slivered carrots. And remember, practice makes perfect, and imperfect still tastes wonderful, so have fun.

fumikos-gyoza-dumplings-recipe1/2 pound Napa cabbage, finely chopped
Sea salt
1 pound ground pork
1/2 cup finely chopped scallion
2 tablespoons  minced fresh ginger
2 tablespoons minced fresh garlic
3 tablespoons soy sauce
1 tablespoon sake
1 tablespoon toasted sesame oil
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 package round (about 2-1/2 inches in diameter) gyoza wrappers
1 tablespoon canola oil
1/2 cup hot water

Place the cabbage in a colander and sprinkle generously with salt. Let sit for 10 minutes, so it releases its liquid, then rinse and drain well in the colander. Roll in a clean towel to dry.

Mix the cabbage with the pork, scallion, ginger, garlic, soy sauce, sake, sesame oil and a pinch of salt.

Mound a rounded teaspoon of the mixture in the middle of a gyoza wrapper. Dab cornstarch and water slurry lightly around the right edge. Fold the left side over to the meet the right (like a half moon). Then, using the thumb of one hand and index finger and thumb of the other feed a pleat toward your thumb and pinch gently. Pleat about five or seven times to create a pleated crescent.

Heat the oil in a large, wide nonstick pan over medium-high heat (let the oil get nice and hot). Working in batches, arrange 6-8 dumplings seam-side up in the pan in the shape of a pinwheel (don’t overcrowd the pan) and fry for 3 minutes, until blistered and crispy on the bottom (but not burnt). Add the water, cover, and steam for 8-10 minutes, shaking the pan occasionally. Repeat with remaining gyoza.

Serve with dipping sauce. (Find our recipe for All-Purpose Asian Dipping Sauce here.)

Makes 50

Parchment-Baked Spaghetti and Meatballs

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Back in the day in San Francisco, when A16 was Zinzino, we lived just a block and a half away on Chestnut Street. One of our all-time-favorite dishes there was parchment-baked spaghetti and meatballs. It was, truly, the ultimate comfort food. The noodles were shot through with flavor with an altogether unique texture—chewy in a good, satisfying way. Zinzino turned into A16 not long after we left the city and that dish disappeared along with it. Until now. I’m happy to report that, after all these years, I’ve successfully replicated it here. Note that this is not a throw-together-in-10-minute supper, but rather one for when you’re looking to warm yourself up from the inside out (like, say, after it’s been raining for umpteen days straight). Two other thoughts on this dish: you could use a high-quality jarred tomato sauce if you’d like, and you could double the meatball recipe and freeze half.

spag-meatballs-recipe1 cup coarse bread crumbs, pebble-sized, torn from stale, rustic bread
1 tablespoon lowfat 1% milk
1/2 pound lean ground beef
2 tablespoon grated garlic
1/3 cup grated onion
3 tablespoons parsley, finely chopped
1 1/2 tablespoons oregano
sea salt and freshly ground black pepper
2 tablespoon olive oil, divided
2 cups onion, chopped
4 cloves garlic, finely chopped
15-ounce can low-sodium crushed tomatoes
28-ounce can pureed tomatoes
1 tablespoon tomato paste
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 pound whole wheat spaghetti
1/4 cup parmesan cheese, grated

Preheat oven to 400 with a baking sheet on the middle rack. Bring a large pot of salted water to boil.

Place breadcrumbs in a large bowl and pour in milk. Squeeze with your fingers until the milk is absorbed by the bread. Add ground beef, grated garlic, grated onion, parsley, and 1/2 tablespoon oregano to the bowl with a generous pinch of salt and pepper. Mix with your hands, squishing the mixture between your fingers, until it is well blended. Refrigerate for 15 minutes.

Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add chopped onions and saute 5 minutes. Add chopped garlic and a pinch of salt and pepper and saute 2-3 minutes more, until onions are just tinged brown. Pour in crushed tomatoes, pureed tomatoes, tomato paste, vinegar, remaining 1 tablespoon oregano and sugar. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, while meatballs brown.Season with additional salt and pepper if desired.

Heat the remaining 1 tablespoon olive oil in a large, nonstick saute pan over high heat. Remove meatball mixture from fridge and roll out 1-inch balls, browning in the pan on all sides, about 5 minutes total (you should have about 16 and may have to work in batches so you don’t crowd the pan). As meatballs are done, transfer them to a paper towel-lined plate.

Add spaghetti to water and cook for 3 minutes. Drain. Return to pan with the tomato sauce and mix well.

Tear off 2 18-inch pieces of parchment paper. Crease all of them by folding them in half in both directions. Place a piece of parchment on the warmed baking sheet and top with spaghetti mixture and meatballs. Sprinkle half of the cheese on top and lay the remaining piece of parchment on top. Starting at the corner, crimp the edges up and over onto themselves, rolling tightly to seal. Continue the movement, working around the perimeter, until entire package is sealed.

Bake for 15 minutes, open package carefully and serve with remaining Parmigiano-Reggiano cheese.

Serves 4