Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Garlic Scape Pesto

July 2, 2020 by Mary 6 Comments

Summertime means pesto time, right? Usually it is basil for me but my friend Lainne at Ethel and Tom’s farm stand in Red Hook told me that Kim, from Second Chance Farm was buying bunches and bunches of garlic scapes to make Garlic Scape Pesto, and I was intrigued.

I wondered if she sautéed the scapes first or just pureed them raw…

Great neighbors and friends

At any rate, I naturally bought several bunches and started to hunt down Kim’s number to text her. But then I saw her husband, Charlie, at the dump on Saturday and he had Kim call me! This is my wonderful small town that I live in, in upstate New York. Everybody knows each other or knows someone who knows that person. And everyone wants to be truly helpful and is so sharing. It is so nice!

So, Kim texted me a photo of her handwritten recipe for this Garlic Scape Pesto. I have made it twice already, shared with my kids, and gotten rave reviews – so thank you Kim!!

And no, Kim does not saute them first. The scapes go in raw, chopped in ¼” pieces so that makes this pesto super easy to make. Way easier than the basil variety! No washing of the leaves and letting them dry and no peeling and chopping the garlic.

Another tip I learned while living in Italy, is to buy Parmigiano Reggiano grated, if you’re going to be making a lot of pesto soon, as it makes it so much easier to be able to skip that hand grating step. Because I went grocery shopping often with my friend Cristina, she taught me this little trick, as I was surprised. She said, “Why spend the time? This is just as good!”

Process it well!

Be sure to add the oil streaming in the food processer while it is running to enable it to fully incorporate. Additionally, this will need a few extra minutes to process as you do want to make sure the raw scapes are very finely chopped.

Here you go with the recipe – super quick and easy. Make with LOVE.

GARLIC SCAPE PESTO – serves 4 – 6 on pasta

1 cup of chopped garlic scapes – use the green part only – up to the bulb but do not include the bulb, chopped into ¼” pieces
1/3 cup walnuts
¾ cup extra virgin olive oil
½ cup grated Parmagiano
Salt to taste
Fresh ground pepper to taste

In a food processor, chop the scapes and walnuts until fine. Slowly add in the EVOO to combine. Add the cheese, a large pinch of salt and 20 grinds of fresh black pepper. Process again until all combined and pureed.

To serve on pasta

Boil your pasta 2 minutes less than the lesser amount of time on your package in well salted boiling water. Before draining the pasta, save about ¾ of a cup of the pasta water.

Combine sauce and pasta with a few tablespoons of pasta water to help loosen the sauce, make it adhere to the pasta better and finish cooking the pasta over medium-low heat, stirring constantly.

When the pasta is al dente, serve immediately in warmed bowls. You may add more cheese but I don’t think it needs it. Some additional fresh ground black pepper is nice. A Spumante Brut pairs great!

And of course, you can always add more LOVE.

Pasta all’Amatraciana

May 17, 2020 by Mary 6 Comments

This dish, Pasta all’Amatraciana gives me great joy to make and is so full of amazing memories. You see, when I ran off to Italy by myself for two 3-month periods after Steve passed, I would fly into Milano, to be able to visit with Bianca, and stay at this little boutique hotel, a block and a half away from this very traditional restaurant. I’d order a difficult martini (they really don’t know mixed cocktails very well), 1/2 bottle of chianti, this dish, and literally, just be in heaven. Sigh…!!!

My story…

This was, of course, after the long flight. Then I would walk up and down several blocks numerous times to work it off, go back to the hotel and sleep blissfully all happy and full. In fact, one time, I completely overslept my alarm and missed my train to Arezzo the next day, causing some complications for my dear friend Tiziana.

In this Pasta all’Amatraciana recipe, you must have the heat with the chili flakes. Ideally, you should have bucatini, but in this pandemic time I used leftover spaghetti.

The meat

Ideally, you should use guanciale, which in Italy, is readily available and my absolute favorite ingredient to cook with as it imparts SO much flavor to any dish. Guanciale is the cheek of the pig. Because you might not have any luck finding it here, just use pancetta or really good, high quality, no nitrate, local bacon, which is what I used in these photos. But if you can find it – A. Maz. Ing. – and relish it!

This is a saucy pasta, which is what I remember from my last visit but who knows??? The restaurant was bought by Chinese folks. Only the sweet old Italian waiters were left who wanted to truly please this tired Americana.

They serve you a huge piled plate of pasta. I ate the whole thing.

I walked a lot. I slept very well.

Here’s the recipe to make with LOVE and create some fond memories of your own.

Pasta all’Amatriciana – serves 4 – 6

2 Tbsp. extra virgin olive oil
1 pound of bucatini or spaghetti pasta
½ pound guanciale, chopped into ½-inch chunks or nitrate-free local bacon
1 medium-to-large-size onion, minced (at least 1 cup’s worth)
½ tsp. crushed red pepper flakes
6 cloves of garlic, coarsely chopped
1 can (28 oz.) of San Marzano tomatoes (make sure the can says “D.O.P.”) hand-crushed
1/4 cup grated Pecorino Romano, plus a little extra for serving
Salt and fresh ground pepper to taste

The Process

Heat the oil in a large skillet or Dutch oven on medium-high heat. Add the guanciale or bacon and cook for about 5 minutes, then add the onion and saute for another 3 – 5 minutes until the guanciale or bacon starts to get a little brown, stirring constantly. Add the red pepper flakes and let their flavor infuse the oil for about 30 seconds. Next, add the garlic and cook until it softens and starts to get some golden-brown spots, about 5 minutes.

Add the tomatoes to the skillet. Pour them out of the can and hand crush each tomato into the skillet. Bring to a simmer and then lower the heat and let cook for about 15-20 minutes, stirring regularly. Test for salt and add more if necessary. Don’t go too crazy because the guanciale or local bacon will provide ample flavor and the pecorino will add salt too.

Meanwhile, bring a large pot of water to a boil and generously salt the water once it starts boiling with coarse sea salt. Add the pasta and cook until it is just shy of al dente – 2 minutes less than the lesser amount of cooking time it says on the package. Reserve about ¾ cup of the pasta water and then drain the pasta.

Add the pasta to the tomato-sauce pan and cook for another 2-3 minutes, adding the pasta water little by little to prevent it from getting too dry stirring constantly, making sure the pasta is only cooked to al dente. You should use 1/4 – 1/2 cup as the pasta needs more water to finish cooking. Stir in the Pecorino Romano. Taste and season with pepper and only a little salt if it needs it. Serve with a little extra Pecorino if desired and LOVE!

Enjoy!!

Pasta with Fresh Tomato Sauce and My Italian Dinner

September 3, 2016 by Mary 17 Comments

We are still basking in the memories of our European trip and this post is about the Italian part. Our friends in Italy are so generous. They are generous with their time, their attention and their gifts. Tiziana so graciously took me to buy the best cheeses in all of Italy – award-winning Pecorino’s in many different “flavors.” I bought two different kinds (now I wish I would have bought more…) plus some Parmigiano. I bought 3 large wedges but ended up giving two away to each of my kids. Why was I feeling so generous at that moment???

Tiziana was so gracious in equipping me with an insulated bag with a cold pack plus another suitcase that I could put all the cheeses in and check the bag for flying. And did I tell you about the olive oil? Every guest at the wedding got this can of olive oil pressed from olives from the olive trees in their yard!

This is THE BEST olive oil – so fruity, so pure, so DELICIOUS!! I wish to never run out of this but that is really wishful thinking since I only have two cans.

On Sunday night of that amazing weekend in Italy, if you can imagine, Andrea and Tiziana had yet another dinner party. These are the parents of the bride who held a party in their home for 50 people on Friday night, hosted the wedding on Saturday, which started at 5 pm and ended at 5:30 am and then had about 20 people for dinner on Sunday night, with Tiziana making yet another pasta dish – pici with her mother’s pomarola sauce – so delicious!! Not yet knowing how to make that, I came home and immediately made this pasta with fresh tomato sauce – twice already!

Super quick and easy Pasta with Fresh Tomato Sauce.

My Italian Dinner - bowl of fresh sunny gold pasta sauce

You can also use sunny gold tomatoes – super sweet and delicious.

The tomatoes are so abundant, fresh and flavorful this time of year, perfect to make this dish. It’s so darn easy and quick too. I didn’t have any basil in the city so I substituted sorrel in the first picture.

Parsley would have worked too – the little bit of green is nice.

Here is this very simple recipe to make a perfect and satisfying meatless meal:

PASTA WITH FRESH TOMATO SAUCE – serves 6 as a main course

1 lb. dried pasta – I used spaghetti
Coarse sea salt or Kosher salt to salt the pasta water

SAUCE:
2 lbs. fresh tomatoes – preferably heirloom or sunny gold, washed, dried, cored and chopped
¼ cup of olive oil
1 large clove of garlic, grated
Salt to taste – preferably French Grey
Black pepper – fresh ground to taste
Pinch of red chili flakes

Torn basil leaves or sorrel or flat leaf parsley for garnish

Combine all ingredients for the sauce in a large shallow bowl.

Cook the pasta in ample boiling water, salted to taste like the ocean. Start testing the pasta 2 minutes before the lesser time on the instructions. You must have the pasta al dente. No one likes overcooked pasta. Before draining, save some pasta water.

Immediately place drained pasta in the bowl with the sauce ingredients, adding 1 – 2 Tbs. of pasta water, to make the sauce adhere to the pasta better and toss all to combine. Garnish with torn basil leaves or sorrel or parsley. Serve immediately.

That same Sunday night in Italy, Cristina, Tiziana’s best friend and my sweet Prada buddy (she took me to the Prada store) came to dinner with a jar of her favorite Tuscan meat sauce – she said Tiziana knows cheese but she knows meat!! She brought the best bresaola I have ever tasted. And she brought her favorite Tuscan cookbook for me that is thankfully in English and Italian! I don’t know how she even found the time to go get these gifts in between the Prada trip and dinner that night. Everybody was so SWEET!! Cristina asked if I had room in my suitcase. Heck I’d find room come hell or highwater.

Just take a look at this book – beautiful and I want to make about 99.9% of the recipes…

Tuscan cookbook open to bean soup recipe.

I cannot wait for the weather to get a little cooler to make this soup!

Tuscan cookbook open to Pici pasta recipe.

This pasta dish sounds amazing too!!! Don’t worry, I will share!

And how sweet this is because every time I see the book, read or use a recipe, I think of Cristina and Tiziana and our amazing time in Italy. All the wonderful memories come flooding back – the scenes, the conversations, the sunsets, the lavender, the cypress trees, the food, the wine, our four kids all dressed up and bouncing around in an open jeep, hair flying, not caring, and the most beautiful wedding.

We all have been continuing the conversation via email, discussing our kids and recipes. Soon I’ll share with you Tiziana’s mother’s recipe for the Pomarola Sauce. I made it once already last weekend, but not the way Nonna makes hers so I want to make her recipe exactly and share that with you.

But for now, let me share with you a little dinner party we hosted for our good friends, Margaret and Wayne, the first Saturday we were back. My appetizers were the two different kinds of Pecorino along with some bruschetta with truffles that I bought at the airport. Super delish!

Then I served my gazpacho soup garnished with avocado.

Then I made some pici pasta I picked up at the Pisa airport and served it with Cristina’s sauce and OMG – it was sooooo good!! A garnish of basil was all that was needed. Dinner served!!

Then I served a salad of greens from my garden – lettuce, sorrel and basil with tomatoes, radishes and chives – tossed with a champagne vinaigrette. A good light clean palette cleanser,

and then we finished up with this strawberry rhubarb crisp with a little vanilla ice cream.

So don’t “labor” this weekend! Make this pasta with fresh tomato sauce, with LOVE, so super easy, and kick back and relax!

Dinner in 30 minutes – REALLY!

October 12, 2011 by Mary Frances 3 Comments

This is no Rachel Ray joke!

We arrive home very late on Columbus Day, having had business meetings upstate in Hudson.

I know I have broccoli rabe at home in Manhattan. I grab a pack of frozen sausage from the country house and do not put in it in a cool pack for the ride home so it will thaw. I will make pasta with broccoli rabe and sausage. However it is a mild Italian chicken sausage, BUT I have just picked a very hot serrano pepper from my garden!

Everyone is starved as we walk in the door at 8:30. I put all the other groceries away and get to work a little before nine. How can I get dinner on the table quick? I ask for help from Zach’s girlfriend, Agata, and she does a beautiful job peeling and slicing the 6 large garlic cloves. And I continue with the neatest thing being using the broccoli rabe near boiling water to bring to a rolling boil to cook the pasta. It also flavored the pasta as well. Dinner was on the table at 9:23, served with a lovely bottle of red wine for the four of us and it was a feast! I hope you enjoy this as much as we did. My husband said this was the very best version of this dish I have ever made! And, it has the magical pancetta in it to give it the big full flavor. Here goes.

PASTA WITH BROCCOLI RABE AND CHICKEN SAUSAGE
1/4 cup olive oil
6 large garlic cloves, pealed and sliced
1 serrano chili pepper minced, with seeds (remove seeds if you do not like things hot)
1 3/8” thick slice pf pancetta, cut into small dice
1 bunch broccoli rabe, washed and cut into 2” pieces
1 -11/4 lb. mild Italian chicken sausage, removed from casing and broken up into small chunks
1 lb linguini – No. 6
3 tbs. pasta water
2 oz. grated Pecorino Romano cheese.

Peel and slice the garlic cloves. Mince the pepper. Warm the olive oil with the garlic, hot pepper and pancetta on low heat for 10 – 12 minutes in a large skillet while you’re cleaning the broccoli rabe. Trim the ends of the broccoli rabe and cut into 2” pieces, Wash thoroughly, twice. Put in a large pot, cover with at least 2” of cold water. Salt with coarse sea salt. Put on very high heat. When bubbles start to form on the edges of the pot, lift the broccoli rabe out with a hand mesh strainer or slotted spoon and drain in a colander. This partially cooks the rabe and removes the bitterness. You are saving the water to cook your pasta in. Raise heat on garlic mixture to medium, add your sausage and sauté until all pink is gone. Taste for salt and pepper but remember, the Pecorino is salty and that gets put in at the end. Meanwhile, bring the broccolli rabe water to a rolling boil and cook your pasta. Add drained broccolli rabe to sausage mixture and toss the combination. Save some pasta water and drain the pasta when done. I find it best to combine all in layers. Put 1/3 pasta in a bowl with 1/3 sausage rabe mixture and 1/3 cheese and 1 TBS. pasta water, toss to combine and continue with thirds and toss. Serve with more cheese if you like at the table, but it really isn’t necessary.

This dish is so creamy and delicious – even for people who say they don’t like broccoli rabe! It almost tastes like it has butter in it but it doesn’t. You will love it!