Chitarra with Mushrooms, Peas & Parmigiano

Prep time: 20 to 25 minutes

Serves: 4

This scrumptious pasta was presented to my husband while we were in Rome, Italy. It's called chitarra, which means "guitar" because the freshly-made pasta sheet is placed on a cutter with strings. By pushing the sheet through strings, the result is a variety of pasta called chitarra. Its shape is long and slightly thicker than spaghetti. Chitarra can be purchased either in Italian grocery stores or from online gourmet food companies.

Typically from Lazio (Rome's region), chitarra can be made with different sauces. This recipe combines mushrooms, peas, cream and Parmigiano Reggiano cheese. It's not only a traditional dish, but it's easy - and I'd say that this is the best part!

Ingredients:

8 ounces white mushrooms (cultivated variety), rinsed and pat dry with paper towels

4 tablespoons fine quality olive oil 

1 scallion, peeled and finely chopped

Salt and ground black pepper, to taste

1 pound chitarra pasta variety (spaghetti can be substituted)

1 teaspoon salt

3/4 cup fresh or frozen peas

1/2 cup heavy whipping cream (optional)

1/2 to 3/4 cup freshly grated Parmigiano Reggiano cheese

Fill a 6-quart sauce pot with water and set it on high heat.

Meanwhile, slice the mushrooms and set them aside in a bowl. 

In a 12-inch skillet, heat the oil. Add the mushrooms and chopped scallion to the oil in skillet. Using a wooden spoon, stir fry the mushroom mixture on medium-high heat. When onion is translucent, stir in the salt and pepper, to taste. Continue cooking on medium heat until 3/4 of the mushroom liquid has been absorbed; set skillet with mushroom mixture aside.

In the meantime, add the pasta and 1 teaspoon salt to the boiling water. Cook pasta for 6 to 7  minutes. After 6 to 7 minutes, add peas to the pasta water. Cook pasta and peas for an additional 2 to 4 minutes or until pasta is al dente (crunchy-tender).

While waiting for pasta to finish cooking, heat the skillet with mushroom mixture.

Drain the pasta and peas in a colander (reserve 1-1/2 cups pasta liquid). Transfer the pasta and peas to the hot mushroom mixture in skillet. Stir in 1 cup of the pasta liquid.

Using two wooden spoons, gently toss the pasta-mushroom mixture as it simmers or boils. Stir in the cream and 1/2 cup of the cheese. Gently toss and cook until the cream has thickened and pasta has heated through. 

If pasta seems a little dry, add remaining 1/2 cup cooking liquid. Stir in a little more cheese, to taste.

Serve immediately.

Wine pairing suggestion: Trebbiano or Pinot Grigio (whites).

Text and Photograph ©2012 Nancy Real

Fiery Fettuccine & Meatballs (with Tomato-Chipotle Sauce)

Prep time: 20 minutes (for the Tomato-Chipotle Sauce)

Prep time: 30 minutes (for the Meatballs)

Serves: 4 to 6

When I lived in the Campania region of Southern Italy, I was my Nonna Annunziata's sous-chef. I was in charge of making meatballs that would be added to the traditional tomato sauce - every Sunday! At age 10, the kitchen was the last place I wanted to hang out in. And, I got so bored with the usual meatballs that I didn't eat any for years.

Thanks to my husband, who is from Mexico, I've learned to combine a few "His-and-Hers" ingredients and invented this recipe. First, I make the "hot" tomato-chipotle sauce (yes, I add those smoky chiles to the tomatoes). Once the sauce is made, I stir some of it into the meatball mixture and "Ay-ay-ay - Che pasta deliziosa!"

Needless to say, the compliments to my Fiery Fettuccine are never-ending.

For the Tomato-Chipotle Sauce:

1 medium yellow or white onion, quartered

2 cloves garlic

1/4 cup extra virgin olive oil

One 32-ounce can Muir Glen Organic Whole Peeled Tomatoes

1 to 2 chipotle chiles in adobo sauce*

Salt & ground black pepper, to taste

Dash freshly grated nutmeg

2 teaspoons granulated sugar

2 bay leaves

1 pound fettuccine (to be cooked later)

1-1/2 teaspoons salt

In a food processor, chop the onion and garlic; set aside.

Pour the oil in a 6-quart sauce pot set on high heat. When oil is hot but not smoking, stir in the onion-garlic mixture and sauté on medium-high heat for 2 minutes until onion is translucent. Remove sauce pot from heat and set aside.

Meanwhile, in a blender, purée the tomatoes with one chipotle chile. Taste and, if more heat is desired, add another chipotle chile; purée.

Return the sauce pot to a hot burner set on medium-high. Stir in the puréed tomato-chiles, salt, black pepper, nutmeg and sugar. Bring the sauce to a boil and add the leaves. Stir the sauce, lower heat and simmer for 15 minutes, stirring occasionally. After 15 minutes, turn off the burner. In a glass or porcelain bowl, set aside 3/4 cup of the tomato-chipotle sauce to cool. Cover remaining sauce in sauce pot and set aside.

For the Meatballs:

1-1/2 pounds ground dark turkey meat

1/2 cup finely chopped yellow or white onion

2 tablespoons finely chopped, fresh oregano

3 tablespoons finely chopoped, fresh, flat-leaf parsley

1 teaspoon salt

Dash ground black pepper

Dash freshly grated nutmeg

1 large egg, slightly beaten

3/4 cup tomato-chipotle sauce (this was set aside earlier, to cool)

In a 6-quart sauce pot set on medium heat, bring 3-1/2 quarts water to boil. Lower heat and keep water at a gentle boil.

Meanwhile, prepare the meatballs - in a large glass or porcelain mixing bowl, combine above ingredients and gently mix with clean hands. Wash and dry hands.

With slightly wet hands, shape meat into 2-inch balls. Set the meatballs on a platter.

Bring the water in pot to a high boil. Gently drop each meatball into pot. Cook or boil the meatballs approximately 8 minutes. Test one meatball by putting it on a plate and cutting it in half. If the inside of the meatball is no longer pink, but gray, it is done. If the meat is still pink, boil the meatballs another 3 to 4 minutes.

With slotted spoon, remove meatballs from boiling water and transfer them to the tomato-chipotle sauce. Bring the sauce with meatballs to a boil and simmer for 5 minutes. Set sauce pot aside.

Cook the Fettuccine:

Meanwhile, fill another 6-quart sauce pot with water and bring to a boil. Add the fettuccine and 1-1/2 teaspoons salt. Cook 8 to 10 minutes or until "al dente" (crunchy-tender). After 8 minutes, taste the pasta. If it is not tender enough, cook for an additional 2 minutes. Taste again to check doneness of pasta. Drain pasta in a colander.

Return the pasta to pot and stir in 2 to 3 ladles of the tomato-chipotle sauce. If more sauce is desired, add 1 to 2 more ladles of sauce to the pasta.

Serve pasta in individual bowls with 1 to 2 meatballs. Ask guests to add grated Pecorino-Romano or Parmigiano Reggiano cheese, if desired.

Wine pairing: Cabernet Sauvignon or Chianti.

*Chipotle chiles in adobo sauce are a canned product and carried in the international foods section of a supermarket or a Latin American specialty store.

Text & Photographs © 2012 Nancy Real

Butternut Squash Risotto

Prep time: 25 to 30 minutes

Serves: 4 to 6 (as a first course)

Serves: 8 to 10 (as an appetizer course)

On Thanksgiving Day, while sipping some "vino" with my guests, we'll make this risotto together. It's so easy - every time a cup of broth is added to the rice, I'll pass the wooden spoon to one of my friends so they can do the stirring, aka "all the hard work".

By adding bits of butternut squash to this “delizioso” risotto, you’ll find a sweet surprise in every spoonful. And with a sprinkling of Parmigiano Reggiano cheese, this first course is to die for. Buon Appetito!

Ingredients:

3 cups freshly diced butternut squash (raw)

1 teaspoon salt

1/4 cup extra virgin olive oil

1/2 cup finely chopped white or yellow onion

1 garlic clove, crushed

1 pound Arborio rice*

5 to 6 cups chicken broth

1 cup dry white wine

0.250 grams saffron powder (not saffron threads)*

2 to 3 tablespoons unsalted butter

Salt & ground black pepper, to taste

2/3 cup grated Parmigiano Reggiano cheese

In a 2 to 3-quart saucepot, combine squash with cold water (add enough water to cover the squash). Bring to a boil. Stir in 1 teaspoon salt and cook 7 to 8 minutes until squash is fork-tender. Drain squash and set aside in a bowl.

Meanwhile, in an 8 to 10-quart stockpot, heat the oil. Add onion and garlic; sauté on medium heat, stirring with a wooden spoon, until onion is translucent.

Stir in the rice and 1 cup of broth. Cook, on medium-high heat, stirring occasionally, about 2 minutes or until broth is absorbed. Repeat.

Stir in the wine and saffron; cook and stir for 2 minutes or until wine is absorbed.

Stir in 1 cup broth; cook and stir for 2 minutes or until broth is absorbed. Repeat broth addition and cooking instructions 5 to 6 more times or until rice is tender-firm (not overcooked).

Stir in the butter, salt and pepper. When butter has been absorbed, add the squash, stirring until warmed through.

Serve immediately in individual bowls. Ask guests to add grated Parmigiano Reggiano cheese (optional).

Suggested white wine pairing: Chilled Chardonnay or Pinot Grigio.

*Arborio rice and Saffron powder can be found in most supermarkets or in specialty foods stores.

Text & Photograph © 2011 Nancy Real