Fresh Pasta with Porcini Mushrooms

Prep time: 20 to 25 minutes (for cooking the pasta and making the sauce)*
Serves: 4


On my September 2012 culinary trip to Italy, my husband and I enjoyed freshly made pasta with porcini mushrooms at a favorite hotel/restaurant close to the medieval hilltop town of Spoleto in Umbria. 

Because dried porcini mushrooms have a bold flavor, they're simply sautéed in olive oil - that's it! Make this and enjoy true Italian flavors at home. The only problem is that you'll think twice before spending $25+ for pasta in a restaurant. Buon appetito!

Ingredients:
One Homemade Tagliatelle recipe previous posted on this blog on September 7, 2012

    -OR-

One pound ready made tagliatelle or fettuccine

2 cups dried porcini mushrooms, soaked in 3 cups boiling water for 8 minutes

1/2 cup extra virgin olive oil

1 teaspoon cornstarch mixed with 1/3 cup cold water, set aside

Salt, to taste

1. Set a 6-quart sauce pot with water on stove burner and bring to a boil; set aside on simmer/boil.
2. Meanwhile, drain the porcini mushrooms and reserve the soaking liquid.

3. In a large skillet, heat the oil on medium-high setting. Add the mushrooms and stir-fry on medium heat for 2 to 3 minutes. Stir in 2 cups of the soaking liquid and simmer on low.

4. In the meantime, add pasta and 1 teaspoon salt to the boiling water. Cook, stirring occasionally, for 6 to 8 minutes, or until pasta is al dente (crunchy-tender).

5. Drain the pasta and immediately add it to the porcini sauce in skillet. Stir the pasta while raising heat to high.

6. Add the cornstarch mixture to the pasta in skillet, stirring and gently lifting the pasta with tongs. If pasta mixture looks too dry, add a little more of the mushroom soaking liquid. The sauce should lightly adhere to the pasta and it should not be too runny.

7. Add salt, and if desired, a little more olive oil. Taste and serve immediately, dividing the pasta into 4 portions. Do not add any cheese, as it will conflict with the porcini mushroom flavors.

*If using the Homemade Tagliatelle recipe, add 55 to 60 minutes to prep time.

Wine pairing suggestion: Chianti or Barolo.

Note: Pappardelle variety pasta was used in photograph.

Text and Photograph ©2012 Nancy Real

Tagliatelle with Fresh Tomato Sauce

Prep time: 55 to 60 minutes for the tagliatelle
Prep time: 25 minutes for the tomato sauce
Serves: 4

Tagliatelle served with this sauce are to die for. And once you taste this fresh tomato sauce, you'll never use canned tomatoes again. Don't forget the red wine and buon appetito!

Make one recipe for Homemade Tagliatelle, previously published on this blog.

Next, prepare the tomato sauce:

Ingredients:
8 to 10 large, vine-ripened tomatoes (boiled in water until skins crack; drained and cooled)
1/3 cup extra virgin olive oil
2 whole garlic cloves, peeled
3/4 cup finely chopped yellow or white onion
Salt and ground black pepper, to taste
Dash freshly grated nutmeg
1 teaspoon granulated sugar

After the tomatoes have cooled, peel them. Transfer the tomatoes in a blender and pulse blend to obtain either a coarsely chopped or puréed consistency; set aside.

In a 5-quart sauce pot, heat the oil. Add the garlic and onion to the oil and stir-fry on medium heat until onion is translucent.

Remove the sauce pot from the hot burner and carefully stir in the blended tomatoes (stand away from sauce pot so as to avoid hot splatters). Bring the sauce to a boil and simmer on medium-low heat, semi-covered.

As the sauce simmers, stir in the salt, pepper, nutmeg and sugar. Simmer 20 to 25 minutes; taste and adjust seasonings. 

Following tagliatelle cooking and serving directions. Set a bowl of grated Parmigiano Reggiano or Pecorino Romano cheese on table and ask guests to serve themselves.

Red wine pairing suggestion: Aglianico, Barolo, Chianti or Cabernet Sauvignon.

Text and Photograph ©2012 Nancy Real

Homemade Tagliatelle

Prep time: 55 to 60 minutes 

Serves: 4

Tagliatelle is a type of pasta rooted in the tradition of Italy’s northern region of Emilia Romagna. The term “tagliatelle” means “to cut”. After this pasta is cut into ¼-inch thick ribbons, it is cooked and combined with your favorite sauce. 

In Italy, the women who taught me to make this truly spoiled me. I mean, I make and eat homemade pasta exclusively. Enjoy these divine tagliatelle, and your pasta palate will change forever.

For the Tagliatelle:

2 cups unbleached, all-purpose flour

1/3 cup durum wheat semolina

4 large eggs

1. In an 8-quart glass or porcelain mixing bowl, stir to combine the flour and semolina. Make a well in the center of flour mixture. Add eggs to the well and beat with a fork. Gradually stir the flour mixture from the sides of the well into the eggs until almost all the flour is absorbed.

2. Using your hands, knead the dough in the bowl until it is smooth and elastic. Transfer the dough onto a floured surface and cover it with an inverted bowl; let it rest 10 minutes.

3. After 10 minutes, cut off 1/4 of the pasta dough and cover the remaining portion (it will be cut into 3 more pieces later).

4. Using slightly floured hands, pat the pasta dough to a ½-inch thickness.

5. With the pasta machine dial on Setting No. 1, slightly push the blob of pasta into the rollers while turning the handle. Stretch out the pasta.

6. Fold the pasta in in thirds; lightly flour the pasta.

7. On Setting No. 2*, roll out the pasta. Fold the dough in half and lightly flour it.

8. On Setting No. 3, roll out the pasta and lightly flour it.

9. On Setting No. 4, roll out the pasta and lightly flour it.

10. Lay the pasta sheet on work surface and, with a pasta wheel, cut the pasta crosswise into 2 or 3 pieces (6 to 8 inches long). Lightly flour the pasta sheet.

11. On Setting No. 5, roll out the pasta. Lay it out on lightly floured, flat surface to dry. Continue rolling instructions with remaining pasta dough, breaking off a piece three more times.

12. As you work with remaining pasta, flip over the previous pieces that have been laid out to dry and lightly dust them with flour. This will speed up the drying process.

13. After all the pasta has been laid out, take the first pieces you worked with and roll them through the ¼-inch wide “tagliatelle” cutter. Place them on a lightly floured surface to dry. Repeat the cutting process until all the pasta has been cut into tagliatelle. Lightly flour the tagliatelle, gently picking them up and arranging them to dry in wavy shapes on a flat surface with some spacing in between the pieces. 

14. Meanwhile, prepare your favorite sauce and bring a 6-quart pot of water to boil. Add the tagliatelle to the boiling water with 1-1/2 teaspoons salt and cook 5 to 7 minutes.

15. Drain the cooked tagliatelle in a colander and then transfer them to a large serving bowl. Add 2 to 3 ladles of sauce, gently toss. 

16. Divide the tagliatelle among four pasta dishes. Place a bowl of grated Parmigiano Reggiano cheese on table for your guests.

Serve with your favorite red or white wine.

Text and Photograph ©2012 Nancy Real

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*As the setting number of the rollers increases, the opening becomes narrower in order to stretch the pasta sheets.

Nancy's Tastes & Trips - "The Market" at Santa Monica Place

Last week, I went shopping at Santa Monica Place, located in Santa Monica. At high noon, my growling stomach led the way up to the 3rd level of the mall where I was surrounded by restaurants and a food court. Suddenly, I noticed a bright red sign -The Market.

I'm glad the word "Market" screamed at me because once inside this upscale food court, I discovered casual-chic restaurants that use local, organic ingredients and foods that are artisanal or handcrafted. Food quality and warm personalities of the proprietors and staff create a unique, Euro-California atmosphere (you'll love it!).



I wanted some prosciutto and immediately spotted Norcino Cheese Bar. The warm atmosphere, the array of cheeses and salumi (these are cured meat products mostly made from pork) ushered me in.






I couldn't decide if I wanted a panino, cheese & prosciutto platter or a salad. I ended up ordering all three with a glass of wine (I got the panino to go). And if I don't feel like making panini, I can get them at Norcino Cheese Bar at the spur of the moment!



The above foods only acted as an appetizer because I was still hungry. Across the way from Norcino, I saw Primi al Mercato (same owners) - it pulled me in with an invisible magnet. I was then flabbergasted when presented with a homemade pasta menu. And no wonder - this place has a "laboratorio di pasta" which translates to "pasta lab". The pastas are made fresh, daily and on the premises.












Have you ever eaten gourmet, homemade pasta like this in a mall? Of course not. Left to right: Tortelloni ai Funghi filled with ricotta and porcini and served with butter sage sauce; Cavatelli with Maine Lobster Sauce; and Green Tortellini with Four Cheeses & Aurora Sauce - DELIZIOSO! And guess what? You can order GLUTEN-FREE PASTA, too. Go to Primi and you'll come back time and time again to try various menu selections.







Whether it was Norcino or Primi, I was welcomed by a fantastic staff. Chef Fernando Ortega (holding the wine) is so proud of the dishes he prepares and Giuseppe is friendly, takes care of the restaurant's patrons and smiles a lot.







At The Market all you have to do is wish for a luscious food and it suddenly appears. As I walked out of Primi al Mercato Restaurant, I turned left and immediately saw L'Artisan du Chocolat.











I was greeted by Mary Allen, who asked me to taste a beautiful, highly decorated chocolate (I was afraid to touch these chocolates so as not to ruin the art). I told Mary that I'd never seen chocolates like these before. She responded, "They're all handmade."

At L'Artisan, you can enjoy something sweet without feeling guilty. You can buy one chocolate or cookie at a time. And, the exquisitely-wrapped boxed chocolates are a perfect gift for any occasion.










As I made my way out, I was tempted once more. Aware of being a few blocks away from Santa Monica Beach, I was immediately attracted to the name of this ice cream shop - Beachy Cream.

With a preference for all-natural, organic homemade foods with no chemical preservatives or color, I can't believe I found ice cream that meets this criteria. Beachy Cream does not lure its customers to a product with visuals - those bright pinks and greens are totally absent.












Instead, this summertime treat teases you with its pure and vibrant flavors (cream, fruit, chocolate and spices) - Surfin' Chocolate Chip, Key Lime Cowabunga, Ginger Wipeout, Bitchin' Chocolate Chocolate, etc.















Whether you're going to Beachy Cream to ask questions and shoot a zillion photos (as I did) or whether you're unsure of what to buy, Stephanie is there to patiently assist you with grace and professionalism.



In the past week, I've gone to The Market three times. I enjoy the food, the atmosphere and the wonderful people who work there. The Market is a great place to chill and enjoy life. Go there on your lunch hour, for dinner or on your next day off.

Make sure to shop first (try on clothes while you feel thin). Then, go up to the 3rd Level of Santa Monica Place and let The Market satisfy all your cravings!


All Text and Photographs © Nancy Real 2011, except for
Malibu's Natural Ice Cream Beachy Cream (ice cream sandwich photograph).

Penne with Cilantro Pesto & Edamame

Prep time: 10 to 15 minutes (for Cilantro Pesto - yields 1 to 1 1/2 cups)
8 to 10 minutes (for pasta & edamame)
Serves: 4 to 6

Although I don’t enjoy getting my hands full of dirt, I love grabbing kitchen shears and heading to my husband’s organic herb garden. Just last week, I looked for some fresh basil so that I could make traditional basil pesto, but harvested bunches of parsley and cilantro instead. By adding edamame to my novelty pesto sauce, I created this aromatic and exotic pasta dish.

Ingredients:
2 cups lightly packed fresh cilantro leaves, stems removed
2 cups lightly packed fresh Italian flat-leaf parsley, stems removed
2 whole garlic cloves, peeled and hearts removed
1½ teaspoon salt
2/3 cup whole, natural almonds (skin on)
½ cup extra virgin olive
½ cup vegetable oil
1 pound penne pasta (or other short variety)
¾ to 1 teaspoon salt
1 to 1½ cups frozen edamame
1 to 2 tablespoons heavy whipping cream (optional)

For the Cilantro Pesto: measure cilantro and parsley leaves; set aside. In a food processor, grind the garlic and the salt. Add cilantro and parsley leaves and process until finely chopped.

Add the almonds and grind. Combine both oils in a measuring cup and, with motor running on low speed, pour the oils in a slow, steady stream until a paste or “pesto” forms. Transfer the pesto to a glass jar and gently spoon extra vegetable oil on top to seal (this prevents blackening). Cover with a tightly fitting lid and refrigerate.

For the Pasta: In a 5-quart saucepot, bring 3½ cups water to a boil. Add the pasta and salt; cook on medium-high, uncovered, 8 to 10 minutes, stirring occasionally. Add frozen edamame to the pasta during the last minute or two of cooking.

Meanwhile, spoon 2/3 cup Cilantro Pesto into a large glass or porcelain serving bowl. When pasta and edamame are cooked and drained, toss them immediately with the pesto in bowl. Taste and adjust salt and extra virgin olive oil level. For a creamier consistency, add 1 to 2 tablespoons heavy whipping cream.

Serve in individual bowls. If desired, sprinkle lightly with Parmigiano Reggiano or Pecorino Romano cheese - too much cheese will conflict with the distinct aroma and flavor of cilantro.

Wine pairing: Chilled Pinot Grigio (white) or Bordeaux (red).

Notes: If a stronger cilantro flavor is desired, change the amounts of cilantro and parsley – use 2½ cups cilantro and 1½ cups parsley leaves.
Each time pesto is taken out of the jar, be sure to add a thin layer of vegetable oil to remaining pesto in jar. Seal the jar and refrigerate up to 3 weeks.

Text and Photograph © Nancy Real 2011

When in Rome, Eat Spaghetti

Prep time: 30 minutes

Serves 4

There's no doubt about it - the inspiration for publishing this family dish came from the movie, Eat, Pray, Love®. Spaghetti has never been high on my list of favorite pasta varieties. However, when I saw Julia Roberts slurping up that succulent spaghetti in Rome, "mi è venuta una gran voglia di mangiare spaghetti" or, "I suddenly got the craving for spaghetti".

Here's the spaghetti and sauce recipe I was raised with in Italy - it's easy, fresh and sweet. Please promise that after making this tomato sauce, you'll ignore all jarred, ready-made sauces forever!


Ingredients:
3 pounds large red heirloom tomatoes (about 10 to 12 count)
6 to 7 tablespoons extra virgin olive oil
5 cloves garlic, whole
Dash freshy grated nutmeg
Salt and pepper, to taste
6 to 7 fresh basil leaves, whole or slivered
1 pound spaghetti
1 teaspoon salt
4 ounces Parmigiano Reggiano or Pecorino Romano cheese, grated

Quarter the tomatoes, remove and discard seeds. In a food processor or by hand, coarsely chop the tomatoes and set them aside in a large bowl.

In a 2-quart saucepot, heat the oil and stir fry the garlic cloves until they turn golden brown. Remove saucepot from heat. Pour the chopped tomatoes over garlic and oil in saucepot and bring to a boil. Stir in the grated nutmeg.

Cook tomato sauce on medium heat for 15 to 20 minutes, stirring occasionally. Add salt and pepper, to taste. Stir in the fresh basil, set aside and keep warm.

Meanwhile, in a 4-quart saucepot, bring water to a boil. Add spaghetti to boiling water. Using tongs, push the pasta into the water as it softens. Set heat on medium and boil the pasta 8 to 10 minutes, stirring occasionally, until it is al dente or crunchy-tender.

Drain pasta and transfer it to a large glass or porcelain serving bowl. Add 3 ladles of tomato sauce and stir gently.

Serve pasta in individual bowls and top with some tomato sauce. Ask guests to add their own grated cheese.

Wine pairing: Fiano di Avellino (white); Cabernet Sauvignon or Sangiovese (reds).

Buon Appetito!

Note: To avoid overcooking, begin tasting pasta after 6 minutes cooking time (since each pasta variety has a different density, cooking times will vary).

Text and Photographs © Nancy Real 2010

Pasta alla Messicana

Serves 4 to 6

In the summer of 2007 I worked at my aunt's restaurant, La Locandina, located in Southern Italy. Having been exposed to Mexican cuisine for many years in California, I decided to bring ingredients to make foods from south of the border. When I prepared and served Mexican food, the Italians went wild over new flavors such as cilantro, avocados and chiles, especially in this pasta dish that I created. Make my Mexican pasta and post comments to let me know how your guests liked it!

Ingredients:
3 large vine-ripened tomatoes, cut in 1/2-inch pieces
3 garlic cloves, peeled and sliced
1 cup lightly packed cilantro leaves, rinsed and chopped (measure first, then chop)
1-1/4 teaspoon sea salt
1/3 cup extra virgin olive oil
1 pound any variety short pasta
2/3 cup frozen peas
2/3 cup whole kernel corn, frozen
1 large carrot, peeled and julienned (cut into matchsticks)
1 large ripe avocado (peeled and cut into cubes or slices at serving time - this prevents blackening)
2 fresh Serrano chiles, finely chopped and set in a small serving bowl
Freshly grated Parmigiano Reggiano or Pecorino Romano cheese, set in a small serving bowl

In a 4-quart pot, bring 10 cups of cold water to a boil.

In the meantime, combine the tomatoes, garlic, cilantro, 3/4 teaspoon salt and olive oil in a large porcelain or glass serving bowl. Toss lightly and set aside.

Add pasta and 1/2 teaspoon salt to the boiling water and cook on medium heat, uncovered and stirring occasionally, about 8 minutes or until pasta is al dente (crunchy tender). Add the peas, corn and carrot to the pasta during the last minute of the boil (if softer pasta is preferred, cook another minute or two). Drain the pasta, peas, corn and carrot in a colander.

Transfer the pasta and cooked vegetables to the bowl containing the tomato mixture. Toss lightly and taste.

Serve in individual bowls and garnish pasta with the avocado. Ask guests to add chiles and cheese, if desired.

Accompany this exciting pasta dish with your choice of red or white wine.

Buon Appetito!
Buen Provecho!

Tips:

To avoid overcooking pasta, begin tasting it after a 6-minute boil. Most pasta varieties require an 8 to 10 minute-boil.
When cooking pasta containing durum wheat semolina, there is no need to add oil to the water.

Text and Photographs © Nancy Real 2010