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Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to make fresh pasta using simple ingredients: flour, eggs and water.





Chef Matteo Carboni from the Academia Barilla Culinary School teach us how to make fresh pasta from dough, using traditional Italian pasta tools.

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dirtydog

INGREDIENTS

• 1 pound linguine, uncooked
• 1/3 pound sliced bacon, cut in half
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 1 (5 ounce) package baby arugula leaves
• 1/4 cup fresh lemon juice

DIRECTIONS

1. Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
3. Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

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Biba Caggiano explains the art of making an Italian rice dish called risotto with spring vegetables.

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ITALIAN SAUSAGE PIE

1 lb. Italian sausage
1/2 tsp. garlic powder
4 eggs
1 lb. ricotta cheese
3/4 c. shredded Swiss or Gruyere cheese
3/4 c. grated Romano cheese
3 hard boiled eggs, chopped
1/3 c. finely chopped fresh parsley
2 green onions, minced
Salt and pepper to taste
Pinch cayenne

In skillet, simmer sausage in water to cover for 20 minutes, drain, cool slightly and remove casing. Slice thin and set aside. Sprinkle with garlic powder. In large bowl, beat eggs and ricotta cheese, mix in Swiss or Gruyere and Romano cheeses. Add reserve sausage, chopped eggs, parsley and onions. Add salt and pepper to taste and cayenne. Stir to combine thoroughly. Spoon into pastry lined 9 inch pie pan. Bake at 375 degrees for 30 minutes or until lightly browned.

USE PRESS IN EGG PASTRY THAT FOLLOWS:

1 1/4 c. flour
1/2 tsp. salt
8 tbsp. butter
2 egg yolks
1 to 2 tbsp. water, if needed

Mix flour and salt in bowl, add butter and cut into flour until mixture is crumbly and the texture of gravel. Add egg yolks and mix until well blended. Add water, if needed, until mixture sticks together and an be formed into a ball. Press dough into bottom and sides of 9 inch pie pan. Makes one 9 inch single crust.

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Ingredients

350 grams aubergine, also called eggplant
350 grams minced meat
1 egg
1 tblsp chopped parsley
½ chopped clove of garlic
4 tblsp freshly grated parmesan
Salt
Black pepper
Olive oil

Directions

1 Peel the aubergines and cut them into thick slices then boil in salted water for about 8 minutes. Put them in a sieve to cool.
2 Squeeze out the water and chop the slices medium coarsely.
3 Put the minced meat in a bowl and add aubergine, egg, parmesan, garlic, salt and pepper. Mix carefully so that everything is evenly distributed.
4 Make into balls about the size of a golf ball and fry them in olive oil.
5 Can be served hot or cold.

YouTube - Aubrgine meatballs

dirtydog

(chicken breast may be substituted for pork)

This recipe is for yielding two completed servings of pasta.


Creamy Alfredo sauce – Heat up 1 cup of butter on low heat until melted. Place 1 cup of grated parmesan, ½ tsp pepper, 1/8 tsp nutmeg, 1/8 tsp cayenne pepper, 1/8 tsp salt and a pinch of fresh lemon zest in a bowl. Whisk 2 eggs with ½ of a freshly juiced lemon in another bowl. Remove the butter from heat and pour into a large mixing container. Slowly whisk the mixture of cheese and spices into the butter, then whisk in the eggs and finally add 2 cups of whipping cream until the sauce is thick and mixed well together.

Boil about 2 cups of penne pasta in sauce pan with boiling water, a pinch of salt and a splash of olive oil. Cool pasta and set aside.

Preparation of the Pasta – Using a large sauce pan place 1 tbsp of butter (olive oil if preferred), 1 tsp finely minced garlic, 1 tsp finely minced shallots, 2 tsp of finely minced fresh herbs (parsley, basil, chives & thyme), pinch of salt & pepper. Turn stove to medium to medium-high heat and cook until the garlic is sizzling. Add 2 cups of mushrooms (white, portabella & Oyster mushrooms); add 2 cups of chopped pork (bacon, ham & chorizo sausage). Reduce about ½ cup of marsala wine with the mix until mushrooms are tender. When wine is almost completely reduced add 1 cup of chopped fresh tomatoes. When tomatoes are heated through add the yield Alfredo Sauce. Heat on low until sauce is warm (Do not heat too hot as the sauce will burn) When the sauce is warm add the finished penne pasta – about 2 cups of pasta. Heat until warm and garnish with fresh minced parsley and shredded parmesan cheese. Serve with your favorite bread and salad dish. Bon Appetit!


Double or triple the recipe to yield more servings.

dirtydog

How to make Chicken in Agrodolce

INGREDIENTS


•4 large chicken breasts, boned & skinned
•1/2 cup all purpose flour
•1 1/2 tablespoons olive oil
•3 cloves garlic [whole]
•4 bay leaves
•1 tsp. fresh ginger root, chopped
•2 tablespoons honey
•1/4 cup balsamic vinegar
•1/3 cup dry white wine
•1/2 cup orange juice
•1/4 cup lemon juice
•1 tsp. salt
•1 tsp. black pepper
•1/2 tsp. cayenne pepper
•2 tablespoons pinion nuts, roasted


PREPARATION


•Flour chicken breasts; set aside. In a 12-inch nonstick chicken fryer, heat olive oil over a medium-high heat. Saute breasts with garlic, bay leaves, and ginger until chicken is golden brown. Being careful not to burn the garlic.
• Add honey, vinegar, and wine to pan; reduce mixture by half. Add juices, salt, and pepper and reduce again by two-thirds. Strain the reduction.
•Pour the strained reduction over the chicken, add the roasted pinion nuts and simmer over a medium heat for 20 minutes..

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Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, sliced
4 yellow peppers, thinly sliced
4 red peppers, thinly sliced
1 can peeled Italian tomatoes, chopped
1/4 cup basil leaves, torn
salt and pepper

Directions

In large sauté pan, heat the olive oil. Add the onion and garlic and cook until softened. Add the peppers and cook until soft. Add the tomatoes, basil, and season with salt and pepper, and cook for 30 minutes, watching that the mixture does not dry out. Remove from the heat and allow to cool. Drizzle with olive oil, sprinkle with fresh herbs, and serve accompanied by a hearty grilled Tuscan bread.

dirtydog

Ingredients

Zucchini
Garlic
Butter
Parmesan
Parsley
Salt Pepper

Method

Add butter to the pan, add chopped garlic, pinch of pepper and salt, brown the garlic and add the Zucchini, mix and cover the pan, when the Zucchini are translucent and tender add a spoon full of Parmesan and a handfull of fresh Parsley.

dirtydog

Ingredients

Mussels
2 ounces of olive oil
4 ounces of corn
2 ounces roasted red peppers
2 ounces of fresh tomato
Teaspoon of chopped cilantro
Jalapenos to taste
Half a teasppon of salt and pepper each
2 teaspoons of lime juice
Half a cup of wine

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