Sunday, March 12, 2017
Skillet-Toasted Gnocchi with Peas
Original recipe by Southern Living
Instead of boiling the gnocchi, toast them in a skillet until golden brown.
1/4 cup salted butter, divided
1 (16 ounce) package potato gnocchi
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme
1 1/2 cups reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 (10 ounce) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese
Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes. Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute. Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes. Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter; cook, stirring constantly, until butter melts, about 1 minute.
Top with Parmesan, and serve immediately.
Wednesday, March 1, 2017
Recipe by New York Times Cooking
This might be a simple dish to prepare, but it's full of bright, sophisticated flavors. This a traditional Italian pasta sauce based on cured pork, pecorino cheese and tomato.
1/2 pound of unsliced pancetta or prosciutto
3 tablespoons olive oil
1 medium red onion, peeled and coarsely chopped
1 1/2 pounds canned tomatoes, preferably imported Italian
1/2 teaspoon hot red-pepper flakes
Salt and freshly ground black pepper
1 pound dried bucatini or perciatelli, preferably imported Italian
1/2 cup freshly grated pecorino, romano or Parmesan cheese
Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
Add the onion to the pan and saute over medium heat for five minutes.
Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
Bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.