Makes 15-18 nests
Ingredients
Pasta Dough (enough for 2):
5 cups all-purpose flour
4 large eggs
Water (about 1/3 cup, or as needed)
Bechamel sauce:
2 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups milk
1/8 tsp nutmeg
2 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups milk
1/8 tsp nutmeg
salt
Filling:
Filling:
8-10 oz mozzarella very thin slices shredded
1/2 cup parmesan, to spoon on top of each nest
2-3 tbsp olive oil
1/2 cup parmesan, to spoon on top of each nest
2-3 tbsp olive oil
Instructions
Pasta Dough (enough for 2):
Pasta Dough (enough for 2):
- Use your eggs to make a well in the flour. Crack them into the well and beat them, pulling in a little flour at a time. Some people use a fork, but I like to use my fingertips.
- When the mixture turns into a shaggy mass, add a little water at a time until it forms a nice, soft (but not sticky) ball. I almost always use 1/3 cup, sometimes a little more. Knead for a few minutes to bring it together.
- Next, set the dough aside to rest.
- After resting for at least 30 minutes (longer is fine, you can refrigerate overnight then bring back to room temperature before working it), all the bumps will smooth out and it'll be ready for rolling.
- To make the bechamel melt the butter in a pot. Whisk in the flour and nutmeg until completely combined, then whisk together with a little milk. Keep adding milk a little at a time until a smooth, thick sauce forms. Set aside.
- Next, roll out the pasta dough into a large rectangle. My rectangle was about 14″x21″ or so (bigger is fine). Top with half the bechamel sauce, then
hamspinach and mushrooms*, then cheese. *I chopped and saute'd the mushrooms in butter, and used thawed frozen spinach, with all the liquid squeezed out. - Then roll up into a long tube. Freeze for about 30 minutes (this will make it so easy to slice). If you need to slice it in half to fit in your freezer, go for it.
- Preheat the oven to 325F and oil a casserole liberally. Spoon in the remaining half of the bechamel sauce. Remove the pasta roll from the freezer and slice to make individual nests. The best way to make them equal sized is to slice the roll in half, then half again, and so on. (mine ended up being about 1 1/2 inches high).
- Brush the sides with olive oil so they don’t stick to each other and then place, cut side up in the casserole. Top with 1/2-1 tsp grated Parmesan per spiral and bake at 325F for 45-50 min. The less Parmesan you add to the spirals, the easier it will be to see their lovely design.
Source:
Pasta Dough: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/recipe-homemade-pasta-dough/
Nidi di Rondine: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/recipe-swallows-nests-nidi-di-rondine/
Stracciatella Soup
Stracciatella Soup
8 cups (2 quarts) chicken stock (vegetable stock may be substituted for a vegetarian diet)
3 large eggs
1/4 cup grated parmesan cheese
1 tbsp fresh parsley, chopped
a pinch of freshly ground nutmeg
salt & pepper, to taste
grated parmesan cheese for serving
Directions
1. Combine eggs, cheese, parsley, and nutmeg in a bowl or container with a pouring spout and mix well.
2. Place stock into a sauce pan and heat over a med-high heat.
3. When it begins to boil, reduce heat to medium-low, use one hand to gently stir the stock in a circular motion and, with the other hand, slowly pour the egg mixture into the pan.
4. When all the egg mixture has been added, stop stirring and continue simmering for another minute or so.
5. Taste the soup and season with salt & pepper, if needed.
6. Serve immediately with additional grated parmesan cheese.
Source: From the Bartolini Kitchens, https://fromthebartolinikitchens.com/2011/03/23/stracciatella-soup/
Makes about four or five 8" to 10" Piadinas
Ingredients
3 cups flour
3 tablespoons extra virgin olive oil
1 teaspoon salt (1 1/2 tsp if using Kosher salt)
2 teaspoons baking powder
1 pinch baking soda
1 tablespoon rosemary, chopped fresh
1 teaspoon garlic, finely chopped fresh
1 cup ice water
Directions
Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).
Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.
Source: Food.com, bu Brandess, http://www.food.com/recipe/piadina-italian-flat-bread-for-everything-320392
Pasta e Ceci (Pasta with Chickpeas)
Ingredients1 cup dried chickpeas, soaked overnight and drained
1 fresh bay leaf
1 garlic clove
1 sprig fresh rosemary
1 dried chile de árbol or ¼ teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ medium yellow onion, finely diced
About 1 cup San Marzano tomatoes (about 4 tomatoes), crushed using your hands
Salt and coarse-ground black pepper, to taste
7 ounces dried short-cut pasta, such as tubetti or garganelli
Grated Parmesan, for garnish
Source: Tasting Table, by Andy Baraghani, https://www.tastingtable.com/chefs_recipes/chefs_recipes/how-to-make-pasta-e-ceci-a-roman-specialty-recipe
Vegetarian Ragu
Ingredients
1 large red onion, very coarsely chopped
4 medium carrots, very coarsely chopped
4 medium ribs celery, very coarsely chopped
1 pound cremini mushroom caps
1/4 cup extra-virgin olive oil
3 whole cloves
1 (1-inch) cinnamon stick
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
1 tablespoon plus 2 teaspoons coarse salt
4 cups crushed tomatoes
1/2 cup dry red wine, such as Grenache
1 teaspoon Herbes de Hebron or herbes de Provence
2 tablespoons unsalted butter
2 pounds Tagliatelle pasta
Freshly grated Parmigiano-Reggiano cheese, for serving
1) Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place carrots and celery in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place mushrooms in the bowl of a food processor; process until finely chopped; set aside.
Pasta e Ceci (Pasta with Chickpeas)
1 fresh bay leaf
1 garlic clove
1 sprig fresh rosemary
1 dried chile de árbol or ¼ teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ medium yellow onion, finely diced
About 1 cup San Marzano tomatoes (about 4 tomatoes), crushed using your hands
Salt and coarse-ground black pepper, to taste
7 ounces dried short-cut pasta, such as tubetti or garganelli
Grated Parmesan, for garnish
Directions
1. Place the chickpeas in a 6-quart saucepan and cover with water by 1 inch. Add the bay leaf, garlic, rosemary sprig, and chile and bring to a simmer, covered, adding ½ cup water as needed if dry, until the chickpeas are soft and creamy, 1½ to 2 hours. Season with salt. Remove and discard the bay leaf and rosemary.
2. In another saucepan, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add the onions and cook, stirring often, until soft and translucent, about 10 minutes. Add the tomatoes, then season with salt and cook, stirring occasionally, until the tomatoes have thickened slightly, about 8 minutes.
3. Add a ladle full of the chickpea mixture (with the clove of garlic) and puree in a blender until smooth. Add the chickpea puree and the tomatoes back into the saucepan with the rest of the chickpeas and bring to a simmer. Add the pasta and cook, stirring frequently to keep from sticking, until the pasta is al dente and the sauce has thickened, 12 to 15 minutes, depending on which pasta you choose. Season with salt and coarse black pepper. The dish should be creamy and more soup-like than typical pasta with sauce.
4. To serve, divide the pasta between 4 bowls and garnish with Parmesan and a drizzle of olive oil.
1. Place the chickpeas in a 6-quart saucepan and cover with water by 1 inch. Add the bay leaf, garlic, rosemary sprig, and chile and bring to a simmer, covered, adding ½ cup water as needed if dry, until the chickpeas are soft and creamy, 1½ to 2 hours. Season with salt. Remove and discard the bay leaf and rosemary.
2. In another saucepan, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add the onions and cook, stirring often, until soft and translucent, about 10 minutes. Add the tomatoes, then season with salt and cook, stirring occasionally, until the tomatoes have thickened slightly, about 8 minutes.
3. Add a ladle full of the chickpea mixture (with the clove of garlic) and puree in a blender until smooth. Add the chickpea puree and the tomatoes back into the saucepan with the rest of the chickpeas and bring to a simmer. Add the pasta and cook, stirring frequently to keep from sticking, until the pasta is al dente and the sauce has thickened, 12 to 15 minutes, depending on which pasta you choose. Season with salt and coarse black pepper. The dish should be creamy and more soup-like than typical pasta with sauce.
4. To serve, divide the pasta between 4 bowls and garnish with Parmesan and a drizzle of olive oil.
Vegetarian Ragu
Ingredients
1 large red onion, very coarsely chopped
4 medium carrots, very coarsely chopped
4 medium ribs celery, very coarsely chopped
1 pound cremini mushroom caps
1/4 cup extra-virgin olive oil
3 whole cloves
1 (1-inch) cinnamon stick
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
1 tablespoon plus 2 teaspoons coarse salt
4 cups crushed tomatoes
1/2 cup dry red wine, such as Grenache
1 teaspoon Herbes de Hebron or herbes de Provence
2 tablespoons unsalted butter
2 pounds Tagliatelle pasta
Freshly grated Parmigiano-Reggiano cheese, for serving
Directions
2) Heat olive oil, cloves, cinnamon stick, pepper, basil, oregano, rosemary, and thyme in a large pot over medium-high heat; cook until cinnamon stick begins to unfurl, about 2 minutes.
3) Add onion and 2 teaspoons salt; cook, stirring, until onion begins to brown, about 5 minutes. Add carrots and celery; stir to combine. Cook, stirring occasionally, until mixture is browned, about 12 minutes. Add mushrooms and cook, stirring occasionally, until liquid is released, about 4 minutes. Add tomatoes and cook, stirring occasionally, until liquid is slightly reduced, about 4 minutes.
4) Add 1 cup water and wine; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes and up to 2 hours for a deeper flavor, adding an extra 1/2 cup water after one hour. Add Herbes de Hebron and butter; cook, stirring occasionally, for 5 minutes.
5) Meanwhile, bring a large pot of water to a boil. Add remaining tablespoon salt to boiling water and return to a boil. Add pasta and cook according to package directions, until al dente. Drain and add to pot with ragu; toss to combine. Serve topped with freshly grated cheese.
Source: The Martha Stewart Show, http://www.marthastewart.com/893506/i-cant-believe-its-not-meat-ragu-over-tagliatelle
Meat Ragu
Ingredients
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
1/2 tube tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Directions
Parmigiano-Reggiano, for gratingIn a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.
Meat Ragu
Ingredients
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
1/2 tube tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Directions
Parmigiano-Reggiano, for gratingIn a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.
Source: The Food Netwrook, by Mario Batali, http://www.foodnetwork.com/recipes/mario-batali/ragu-bolognese-recipe2
Pasta (Amber tried serveral, and this was the winner)
Pasta (Amber tried serveral, and this was the winner)
Ingredients
2 cups all purpose flour
1 cup semolina floor
1 tsp salt
Directions
Mix together, form a mound with a well in top. Put in 3 egg +3 egg yolks, 2 tbs olive oil. Drag the dry ingredients in the middle. Slowly stir until ball forms. Put ball on floured surface and knead with heel of hand, turning, until smooth and elastic. Cover with damp towel for 30 min. The in sections roll out in sheets and then slice accordingly
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