Pasta with Zucchini and Toasted Almonds

August 24, 2010 at 5:07 pm (black pepper, cherry tomatoes, chicken broth, extra virgin olive oil, fresh mint, garlic, granulated sugar, kosher salt, lemon juice, linguine, Main Dish, pecorino, Quick Dishes, shallots, sliced almonds, stovetop, Summer, thyme leaves, zucchini)

Serve with Olive Tapenade Breadsticks.

Serves 4.

2 C cherry tomatoes, halved
2 T minced shallots
1 t minced fresh thyme
2 t fresh lemon juice
3/4 t kosher salt
1/2 t freshly ground black pepper
1/4 t sugar
5 t extra-virgin olive oil, divided
1 (9 oz) package refrigerated linguine
1 1/2 t minced garlic
3 C chopped zucchini (about 1 lb)
3/4 C chicken broth
3 T chopped fresh mint, divided
1/3 C (1 1/2 oz) grated fresh pecorino Romano cheese
3 T sliced almonds, toasted
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1. Combine first 7 ingredients in a medium bowl. Add 2 t oil, tossing to coat.

2. Cook pasta according to package directions, omitting salt and fat. Drain well.

3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 T oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir to pasta and 1 1/2 T mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 C pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 T mint. Sprinkle each serving with 4 t cheese and 2 t almonds.

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Spaghetti with Pecorino Romano and Black Pepper

February 11, 2010 at 8:35 pm (7 ingredients or less, extra virgin olive oil, heavy cream, Main Dish, pecorino, pepper, Quick Dishes, salt, spaghetti, stovetop)

(Pasta alla cacio e pepe)

Serves 4 – 6.

6 oz Pecorino Romano, 2 C finely grated and 1 C coarsely grated
1 lb spaghetti
Salt
2 T heavy cream
2 t extra-virgin olive oil
1 1/2 t finely ground black pepper
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Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.

Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 1/2 t salt; cook, stirring frequently, until al dente. Drain pasta into colander, reserving cooking water. Pour 1 1/2 C cooking water into liquid measuring cup and discard remainder; reture pasta to now empty bowl.

Slowly whisk 1 C of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil and black pepper. Gradually pour mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. Serve, passing coarsely grated Pecorino separately.

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Crustless ‘Quiche’

July 30, 2009 at 10:02 am (7 ingredients or less, Breakfast, butter, cantal, cream cheese, eggs, emmenthal, goat cheese, half-and-half, heavy cream, light cream, milk, mushrooms, oven, pecorino, red pepper (cayenne), ricotta cheese, salt)

Time: 30 to 40 minutes

1 cup cream, half-and-half, milk or a combination, gently heated just until warm
3 eggs, at room temperature
3/4 cup grated Emmenthal, Gruyère, Cantal or a combination
1/4 cup grated Parmesan or hard pecorino
1/2 teaspoon salt
1/4 teaspoon cayenne, or to taste
Butter as needed
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1. Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.

2. Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.

Yield: 4 to 6 servings

Note: You can play around with the cheese, using goat or cream cheese, or ricotta, backing off on the cream a little. You can add herbs, by the pinch or teaspoon or tablespoon, or you can add herb pastes, like pesto; again, reduce the cream a bit.

To make a mushroom “quiche,” cook a pile of mushrooms (using half reconstituted porcini works well) in butter, and use them as you would onions, or in combination with them.

Other vegetables are good candidates for inclusion in this custard, though most are best if you parboil them first, then drain them and include them in the egg mixture.

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