Spring Flavors: Preserved Lemon & Parsley Pesto Pasta

Preserved Lemon & Parsley Pesto Pasta 

Spring is in the air here in Atlanta, and there's nothing that harkens back to warm weather better than the scent of fresh lemons. Preserved lemons are a savory condiment used in Morroco when preparing the lamb tagine. They add a depth of flavor to dishes never attained before. Separate the rind from the pulp and mince. Stuff the rind under the skin of a chicken and roast, or puree entire lemon slices with olive oil and a flavorful savory salt for a delightful vinaigrette. Here, the preserved lemons are paired with a light parsley pesto that provides a fresh bite.  This combination is perfect for a light spring meal. It tastes even better when dining al fresco!

1 Wedge of Bella Cucina Preserved Lemons

2 cups Italian parsley leaves 

1 clove garlic, peeled

1 teaspoon capers, rinsed

2 Tablespoons lemon juice

1 teaspoon salt

pinch of pepper 

1/2 cup Extra Virgin Olive Oil 

1 pound of pasta 

{a short cigar shaped pasta, like fiori {flower}, gemelli, or a ricotta-filled tortelloni}

Remove the pulp and seeds from the preserved lemon. Discard the seeds and add the pulp a food processor.  Chop the lemon into fine dice. Slice the lemon rind length-wise into thin strips, then turn and cut into small dice cross-wise.  Add the parsley, garlic, capers, lemon juice, salt and pepper. 

Process until the mixture is finely chopped. Drizzle in the olive oil and continue processing until the mixture is pureed. 

Cook the pasta al dente,  according to the directions.

Toss the pasta with the parsley pesto mixture until the pasta is well coated. 

Add the diced preserved lemon.  

Serve as is or with grilled shrimp or chicken.

Buon Appetito! © 2012 Bella Cucina

Chickpea Pasta with Parmesan & Kale

It’s a cold but brilliantly sunny early winter afternoon.  It’s just me and my dog jack, both curled up on the couch. Me with a book and he with his eyes closed and an occasional twitch of his two hind feet.

My stomach reminds me that it hasn’t yet eaten lunch, which propels me to the large double doors where the pantry provisions are stored.  Pasta!  I spot a jar of garlic chickpeas and remember a few wilted leaves of the last of the garden kale  buried in the bottom drawer of the refrigerator.
I love the idea of using a few odds and ends to throw together  a feast.

Chickpea pasta with parmesan & kale

Ingredients:

2 cups of bite-sized dried pasta, such as rigatoncini, orecchiete or

a few leaves of kale , cut into thin ribbons {use any garden greens on hand}

2 Tablespoons garlic chickpeas in their oil,  slightly crushed

grated parmesan cheese

Heat a pot of salted water until it comes to a rolling boil.

Toss a handful of the cut kale into the boiling water along with the pasta.

Cook the pasta until it’s tender to the tooth.   

Though I don’t normally cook kale to death,  this method is more a matter of ease.  
Surprisingly,  it yields a delicious melt-in-your mouth texture. 

While the pasta and kale drain of it’s excess water in a colander, I grab what’s left of a once-substantial piece of parmesan.  Tender snowflakes of cheese fall gracefully into a ceramic bowl, inviting the other ingredients to join the feast.   

Toss the pasta, kale, parmesan and chickpeas together .  Grate another Tablespoon or two of the parmesan on top.  

Buon appetito!

Baked Penne with Farmhouse Sugo

Baked Penne Pasta with Farmhouse Sugo

8 serves

2c whole milk

4T unsalted butter

3T AP flour

1 1/4c Parmesano-Reggiano

1 T kosher salt

pinch nutmeg

1 # pene pasta, cooked al dente

1 ea jar Bella Cucina Farmhouse Sugo Pasta Sauce

8 oz mozzarella, cut into 1/2in cubes

Preheat oven to 350°F

Warm milk over low heat.  Melt the butter in a medium saucepan over medium heat until melted.  Whisk in flour until there are no longer any lumps.  Continue to whisk as the flour cooks for 4 minutes.  Slowly pour the warm milk into the roux, whisking all the while. Cook The Béchamel, stirring occasionally, until it has thickened and is smooth.  Whisk in 1/2c parmesaeno, 1T salt, and nutmeg.  Then stir in the sugo pasta sauce. 

In a large bowl combine the pasta, sauce, mozzarella, and 1/2c parmaseno.  Transfer pasta to an oiled oven safe casserole dish and top with 1/4c parmesaeno.  Bake for 40 minutes or until the top of the pasta is golden brown and bubbly around the edges.

Buon appetito! copyright 2011 Alisa Barry

Cacio + Pepe Pasta

You probably already know that one of my favorite pastas of all time is Martelli.   It has a toothy texture that you can only get when you make it in the traditional way- extruded by bronze dies and letting the pasta dry naturally in plein air.

Many, many years ago I visited the family, toured their factory and sat down to lunch with the family {all 12 of them from 3 generations!} Everytime I eat Martelli pasta, I think of the family and the meal I shared with them around the table. Although I can't remember what I ate {besides pasta, of course!} I do remember there was lots of laughter and good cheer. No doubt with all of their success, things at the Martelli factory have changed since the days I was there, but the quality of their pasta has not.

This recipe requires a really good dried pasta and showcases Martelli pasta best.  With only a few ingredients in the recipe, it's essential that everything you use is the best: the best cheese, freshly ground coarse black pepper, and a nice fruity + peppery extra virgin olive oil.

Cacio e Pepe = cheese + pepper.

Originating in Rome, this recipe traditionally uses the cheese of the region, pecorino romano, a sheep's milk cheese.  I've adapted the original recipe because  I don't always have pecorino romano in my fridge and I typically make this dish as a last minute dinner when grocery shopping gets left off my daily to-do list.  Parmigiano Reggiano is my cheese of choice.  I wouldn't dare tell an Italian I've made this change, so let's just  keep it between us.

CACIO + PEPE PASTA

 Remember not to skimp on the quality of ingredients here. It's a simple, inexpensive dish anyway, so you can afford to indulge. 

1 lb. Spaghetti Pasta 

¼ cup  Extra Virgin Olive Oil

¼ cup freshly grated parmesan cheese

1 tbs. coarsely ground black pepper {I use a spice grinder to get the perfect texture}.

In 4 quarts boiling salted water,  cook pasta until al dente. Drain {don't rinse!}.   In large bowl, add the olive oil, cheese and pepper. Add the hot pasta and toss until the pasta is well coated.  Season to taste.

Top with more cheese. 

*OPTIONAL ADDITION from my cookbook La Bella Vita :

Top with ½ cup toasted coarsely ground bread crumbs sauteed in 1 Tablespoon extra virgin olive oil. 

Buon appetito!
copyright 2010 Alisa Barry

Sweet Grass Dairy Goat Cheese Pasta with Caramelized Onions + Raisins

This recipe is about as easy as it gets. A happy late-night accident to feed a ravenous appetite. It's why you always want to keep a few good staples in the pantry!

SWEET GRASS DAIRY GOAT CHEESE PASTA WITH CARAMELIZED ONION + RAISINS
I use a fresh local goat cheese for this dish. Its extra creamy texture and mild, sweet flavor are the foundation of the deliciousness of this dish.

3 tablespoons extra virgin olive oil
1 yellow {or red} onion, cut crosswise into half-moon slices 1/4 inch thick
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup raisins {dark or golden}
1/2 cup white wine
1 pound dried pasta
8 oz. Sweet Grass Dairy or local goat cheese
1/4 cup + 2 tablespoons grated Parmesan cheese
1/4 cup cream
Handful of washed arugula leaves, cut into chiffonade thin slices

In a large sauté pan, heat the olive oil over medium low heat. Add the onions, salt and pepper to the pan and cook, stirring occassionally, until the onions are soft in texture, sweet in flavor and translucent in color {about 15 minutes}. Add the raisins and wine and cook over medium heat until the raisins are soft and plump and the wine is reduced completely. Turn off the heat and set aside.

Cook the pasta in salted boiling water until al dente. Drain and place in a large bowl with the goat cheese, cream and parmesan cheese. Stir until the pasta is well coated. Fold in the onion mixture. Garnish with arugula and Parmesan cheese.

NOTE: For extra easy preparation, you can use Bella Cucina caramelized onions + golden raisins right out of the jar!

Buon appetito!
copyright 2009 Alisa Barry

Oven Roasted Tomatoes, Fresh Ricotta + Basil Pasta

It's the last hurrah for tomatoes from the garden. The final round of sweet 100's, black crim, roma, and cherry reds have been picked. The vines are happily exhausted from a bountiful summer's harvest. They're now ready give up their green space for fall's new crop - arugula, okra and butternut squash. .

I love tomatoes, but by the end of the season, I'm looking for new and interesting ways to cook and eat them. God forbid I ever take them for granted! Slowly oven roasting tomatoes is my answer. When cooked in a low temperature oven for several hours, the tomatoes become concentrated and sweet. Really sweet- almost like a savory sugar candy. Originally, my idea was to can them in extra virgin olive oil, but I seriously doubt they are going to make it that far.


OVEN ROASTED TOMATOES, FRESH RICOTTA + BASIL PASTA

Preheat oven to 225 degrees.

To make the oven roasted tomatoes:
Cut each tomato in half lengthwise. Place cut side up on a parchment or silpat lined baking sheet. Sprinkle the tomatoes lightly with salt. Place in the oven and cook 6-7 hours, or until tomatoes are soft and sweet and about half their original size. If they still need more cooking, you can turn off the oven and let the residual heat cook them further. Let cool. Use right away or put them in a jar, cover with oil and refrigerate for about a week, depending on how much moisture is left in the tomato. {The more dried out the tomatoes are, the longer they will keep}.

To prepare the pasta:
1 pound dried pasta
1/4 cup extra virgin olive oil
1 cup fresh ricotta
1/2 cup Sun-dried tomato pesto * optional, but utterly delicious, if added
1 tsp. salt
1/2 tsp. cracked black pepper
1 cup oven roasted tomatoes, cut into 1/2 inch pieces
10-12 fresh basil leaves

Cook the pasta in boiling salted water until al dente. Drain.
In a large mixing bowl, add the olive oil and ricotta. Mix just until blended, but not completely smooth.
I really like the chunky texture. Add the pasta, pesto, salt and pepper to the ricotta mixture.
Mix just until the pasta is well-coated. Tear the basil into pieces and add to the pasta. Serve warm or at room temperature.

Serves four to six.


Buon appetito!
copyright 2009 Alisa Barry

Sweet Potato Pasta with Caramelized Onions + Sausage

If you've been reading this blog, by now you know that one of my favorite ways to cook is by improvising with ingredients I have on hand in the kitchen.

I had a bit of a challenge this week. After a long holiday, the refrigerator was mostly empty, and there was little fresh produce on hand. As I dug around the kitchen, ingredients began to appear. I was excited to find a not-yet -expired tub of mascarpone cheese. Anything will taste great when slathered in this! A few sweet potatoes were already roasted, so that was a no brainer. Red onions are a staple but when cooked down with butter and cabernet vinegar, they are transformed into sweet, caramelized condiment. I can always count on fresh arugula greens from the garden to add a peppery flavor to anything I make. Dinner was shaping up nicely, indeed. Mission accomplished. Dinner served.

SWEET POTATO PASTA WITH CARAMELIZED ONIONS + SAUSAGE

2 sweet potatoes, roasted, peeled and cut into 1/2 inch pieces {best to make day before}
1 tablespoon rendered bacon fat or oil
8 sausage links or 2 large sausages
2 tablespoons unsalted butter
2 red onions, peeled and cut into 1/4 inch half-moon slices
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon red wine vinegar
250 grams {about 1/2 pound} dried egg yolk pasta, such as chitarra or fettucine
8 oz. mascarpone cheese
1/2 cup grated Parmigiano Reggiano parmesan cheese
handful of washed arugula leaves, cut into chiffonade slices

Heat 4 quarts of salted water over medium high heat for the pasta.

In a 9" sauté pan, heat the bacon fat or oil over medium low heat. Slice the sausage into 1/2 inch pieces and cook slowly just until browned. Remove from the pan with a slotted spoon onto a plate and set aside.

In the same pan over medium heat, add the butter and heat until melted. Add the onions, salt and pepper and cook, stirring occassionally, until the onions are starting to soften and become traslucent {about 10-12 minutes}. Add the vinegar and continue cooking over medium-low heat. Remove from heat and set aside until ready to use.

Cook the pasta until al dente, then drain. In a large mixing bowl, add the mascarpone and 1/4 cup of the Parmesan cheese. Toss the warm pasta with the cheese mixture until well-coated. Add the sweet potatoes, onions, sausage and arugula. Toss gently, just until all the ingredients are folded together. Top with the remaining Parmesan cheese and serve immediately.


Serves four.

* NOTE: This would be a lovely vegetarian meal if you omit the sausage.
















Buon appetito!
copyright 2009 Alisa Barry

Meyer Lemon Cream Pasta with Shelled Sweet Peas

farmer joe smiling for the camera. doesn't he clean up nice!

Sweet spring peas are in season and we are spreading the love......LOVE IS LOVE farm was our featured producer at our Artisan Thursday evening festa and we were highlighting what's in season.
It poured all night, and that gave us a great excuse to stay and linger over some wonderful wine, pasta and tiramisu.


farmer judith and guest enjoying a night out with good food from the farm.


The featured recipes were adapted from La Bella Vita and prepared by our in-house chef extraordinaire, Ms. Lala Cochran.
Meyer Lemon Cream Pasta with Shelled Sweet Peas.
and, Nocciola Tiramisu layered with thin slices of sweet, ripe just picked strawberries.
Wine selections from Murphy's were the carefully picked to pair perfectly with our dishes. Thanks Tom & Brian. You guys rock!


MEYER LEMON CREAM PASTA WITH SHELLED SWEET PEAS

1 pound fresh sweet peas, shelled
1 pound pasta {use a high quality durum wheat dry pasta or a freshly made egg yolk pasta}
1 cup Meyer Lemon spread {or lemon curd}
1/2 cup mascarpone cheese
1/3 cup extra virgin olive oil
1 teaspoon salt
1/8 teaspoon fresh cracked pepper
Parmigiano-Reggiano cheese

In a large pot, bring 4 quarts salted water to a boil.
Add the shelled peas and cook until tender, about 1-2 minutes.
Ladle the peas out of the water and set aside until ready to use.

Add the pasta to the boiling water and cook until al dente {about 10 minutes for dry pasta or 2-3 minutes for fresh}
Meanwhile, in a large bowl, mix together the lemon cream, mascarpone, oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss with the sweet peas and serve, topped with a generous shaving of cheese.

serves four








Buon appetito!
copyright 2009 Alisa Barry