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| 1 C half & half | 1 lb. fresh cheese-filled ravioli |
| 6 imported bay leaves | large handful of fresh sage |
| up to 1/4 C part skim Ricotta | freshly ground black pepper |
Combine half & half and bay leaves in a large, shallow skillet. Bring to a boil over high heat. Reduce heat to very low and simmer gently for 3-4 minutes. Remove and discard bay leaves. Thicken with Ricotta if desired. Keep sauce warm. Meanwhile, cook the ravioli in boiling salted water until just tender. Drain. Add to the creamy mixture. Toss to coat. Divide the pasta among 4 shallow, warmed serving bowls. Spoon remaining sauce over the pasta. Snip sage with scissors. Sprinkle pasta generously with the sage and pepper. Serve immediately. Serves 4. Serve with a fairly rich white wine such as a well endowed Chardonnay or white Burgundy.
Fettuccini with Chicken and Cepes
| 1/2 - 3/4 oz dried cepes (porcini), or other mushrooms | 1/3 lb. chicken breast, sliced |
| 1 Cup boiling water | freshly ground pepper to taste |
| 2 Tbl. minced shallots | 8 oz fettuccini noodles |
| 2 Tbl. minced shallots | 1 Tbl. margarine |
| 1 1/2 C low salt beef stock or beef broth | 1 Tbl. minced fresh parsley |
| 1 Cup tomato sauce or canned sauce | freshly grated Parmesan cheese |
Cover the dried mushrooms with boiling water
and soak for 20 minutes. Heat 1-2 Tblsp oil in skillet over
medium-low heat. Sauté shallots until limp. Add garlic and cook
30 seconds. Add the beef stock and boil over high heat until
reduced to 1 Cup. Add tomato sauce and reduce a bit more. Add
chicken slices. Cook 1 minute, turn, and reduce heat.
Drain mushrooms and chop them. Add to skillet. Stir to combine.
Season with freshly ground pepper. Can be made up to this point
well in advance, refrigerated, and reheated,
Cook pasta according to instructions. Drain and toss with the
margarine. Toss with the cepe sauce. Sprinkle parsley on top.
Serve with Parmesan and crusty bread. Serves 2. This very
flavorful dish demands a red wine. A good Barbera such as that
from Vietti or Aurora, a Super Tuscan or a good Cabernet would be
wonderful.
Pasta and Goat
Cheese with Basil
(Putes au Basilic et Fromage de Chevre)
| 2 Tbl. corn or peanut oil | 1 large ripe tomato, diced |
| 4 rounds goat cheese (12 oz total) | 4 tsp. extra virgin olive oil for drizzling |
| 1 pound pasta of your choice, such as linguine, cooked according to package instructions | Pinch freshly ground black pepper |
| 16 fresh basil leaves |
In a large skillet over medium-high heat, heat the oil until very hot but not smoking and cook the rounds of cheese until slightly brown but not melted, about 30 seconds on each side. Divide the pasta among four bowls. On top of each, arrange one round of cheese, halved, 4 leaves of basil, and one quarter of the diced tomato. Drizzle with the olive oil and sprinkle with pepper. Makes 4 servings. This would be great with a sparkling wine.
Squid
in Tomato Sauce with Fresh Pasta
(Sauté de Chipirons aux Pâtes
Fraîches)
| Basic Tomato Sauce: | Salt and freshly ground black pepper |
| 2 Tbl. extra-virgin olive oil | Pasta: |
| 4 medium onions, coarsely chopped | 1 lb fresh squid, cleaned |
| 3 garlic cloves, coarsely chopped | 4 shallots, finely minced |
| 4 lb ripe tomatoes or 3 28-oz cans Italian plum tomatoes | 4 large fresh garlic cloves, finely minced |
| 1 imported bay leaf | 1 tsp. Herbes de Provence |
| Handful of fresh herbs (such as basil, thyme, chervil, flat parsley), stemmed and minced | Salt |
| 1/2 tsp. hot red pepper flakes (optional) | 12 oz. fresh tagliatelle or fettucine |
| Grated zest of 1 orange (optional) | 1/4 C extra-virgin olive oil |
Heat the
oil in a large skillet over medium heat. Add onions and garlic and cook,
stirring frequently, until soft but not brown. Increase heat to medium-high and
add remaining ingredients. Cook, uncovered, stirring frequently over medium heat
until thick, 30-45 minutes. Check the seasoning. Press mixture through a
fine-mesh sieve or food mill. Yield: about 1 quart.
Cut squid mantle crosswise into very thin rings. Chop the tentacles. Set aside.
In a small bowl, combine the shallots, garlic, herbs and hot pepper. Toss gently
and set aside. Bring a large pot of water to a rolling boil. Add salt and pasta.
Cook until just tender. Drain and return pasta to the pan. Add 1 1/2 Cup of the
tomato sauce or to taste and toss thoroughly. Keep warm over very low heat.
Heat oil in a large skillet over high heat until hot but not smoking. Add garlic
and shallot mixture and sauté 1-2 min. Add squid and sauté until the squid
turns white, just 2-3 minutes. Do not overcook! Arrange the pasta on a large
platter. Spoon the squid on top. Leave the liquid it gives off in the pan.
Serves 3-4. Serve with a soft, but hearty red such as an early drinking Rhone
or California Syrah.
Rigatoni with Sausage and Red Wine
| 4 links Italian sausage | 14 oz. canned, peeled tomatoes, seeded and chopped |
| 1-2 Tblsp olive oil | 1-1/2 cup red wine |
| 1/2 onion, minced fine | 1/2 cup Parmesan Reggiano, grated |
| 1 carrot, minced fine | 2 Tblsp flat leaf parsley, roughly chopped |
| 1 stalk celery, minced fine | 1 lb. rigatoni, penne or fusili pasta |
| 3 cloves garlic, minced |
Remove casings from sausages. Heat a wide bottom skillet over high heat. Sauté sausage with olive oil over high heat, breaking sausage up with the back of a wooden spoon. Sauté until cooked through and well browned. Drain off excess oil and return to medium heat with onion, carrot and celery. Cook for ten minutes to soften. Add garlic, tomato and red wine. Scrape the bottom of the pan to release the brown glaze that has formed. Slowly simmer for 20 minutes to reduce and thicken. Cook pasta according to manufacturer’s directions. Drain and toss immediately with sauce, Parmesan and parsley. Serve in warm bowls. Serve with a hearty Italian red wine such as Colosi Sicilian Red, a better Chianti, or even a Barolo or Barbera. Serves 3-4
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