Pasta with Artichoke Hearts, Ricotta Cheese and Slivered Almonds (Trofie con ricotta, carciofi e mandorle)

The picture of the pasta looked inviting.  It's located on page 103 in È Pronta by Benedetta Parodi.

I made fresh ricotta and the warm ricotta was delicious!

I would not make this recipe again. It's presentation was not very appetizing and the mix of ingredients was dull. I prefer to fry the artichoke hearts instead of the simmering method used in this recipe.  

Ricotta

Copied from David Lebovitz

2 quarts whole milk

1 C plain whole milk yogurt

½ C heavy cream (optional)

2 t white vinegar

1 t salt

In a large pot, bring the ingredients to a boil. 

Very gently boil for one to two minutes, until the milk is curdled.

Set a strainer over a deep bowl.

Pour milk mixture into the strainer.

Let drain for 15 minutes. (I prefer to leave some liquid with the ricotta.)

Best served slightly warm.  Can be refrigerated up to 3 days. 
 

It also freezes well.  I like to keep a tub ready in my freezer.

Makes 2 cups.

Pasta with Artichoke Hearts, Ricotta Cheese and Slivered Almonds

Serves 4

4 artichokes

50 gr sliced almonds, toasted

Olive Oil

Parsley, chopped (to taste)

2 cloves garlic, peeled and sliced in half

Salt and pepper

250 gr trofie or other pasta

250 gr ricotta cheese

30 gr pecorino or parmigiana cheese, grated

Reserved pasta cooking water

Preparation:

Pull off the tough outer leaves off the artichokes, working with one at a time.

Cut the artichokes down to the choke and discard cut leaves.

Work to thinly slice the artichoke hearts.  Place slices into a bowl of water containing a sliced lemon. This will slow oxidation.

Begin cooking the pasta.

Heat 2 t olive oil in a pan.  Add the garlic and let it cook for 1 minute.

Add the artichoke pieces to the garlic.  Add a little water and cover.  Cook over low heat until they are tender.  Watch the water level and don’t let them burn.  Add parsley and discard the garlic. 

In a bowl, combine the ricotta, salt, pepper and grated cheese. Add half the toasted almond slivers.

Drain cooked pasta, reserving a bit of its water.

Mix pasta with the artichokes and ricotta mixture.  Add pasta water to create a creamy sauce, mixing vigorously.

Plate pasta and top with toasted almonds.

 

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Trofie con ricotta, carciofi e mandorle

Ingredienti

Per 4 persone

4 carciofi

50 gr di mandorle

olio

prezzemolo qb

2 spicchi d'aglio

sale

250 gr di trofie

250 gr di ricotta

30 gr di pecorino

pepe

acqua di cottura qb

Preparazione:

Tagliare i cuori di carciofo a fettine sottili, scaldare 2 cucchiai di olio in una padella a fuoco alto, unire l'aglio e farlo saltare per un minuto. Aggiungere i carciofi tagliati e farli rosolare. Lasciare cuocere coperto fino a che i carciofi saranno morbidi. Se necessario, aggiungere un po' di acqua calda durante la cottura. Una volta cotti, unire il prezzemolo e salare. In una ciotola mescolare ricotta, sale, pepe e pecorino, aggiungere anche l'olio rimasto. Tritare le mandorle grossolanamente al coltello e tostarle in una padella antiaderente.

Aggiungere una parte delle mandorle alla crema di ricotta. Cuocere la pasta al dente e scolarla tenendo da parte qualche cucchiaio di acqua di cottura. Unire la pasta agli ingredienti nella ciotola e in ultimo aggiungere i carciofi, con il loro fondo di cottura. Completare con altre mandorle e servire.

Baked Marinated Chicken and Ribs (Pollo e Costine allo sciroppo d'acero)

I'm finally able to blog again after losing my cousin Lynn to a terrible illness. I've made several items this month and am now catching up with pictures I took as I cooked.

This recipe, on page 234 of  È Pronta by Benedetta Parodi, called for both chicken and pork ribs. I had only the chicken in my fridge, but I went ahead with testing.

This chicken was good and crispy, although it took some planning, as it needed to marinate overnight. It has a Chinese flavor and appearance to me.  I would love to make this again, adding the pork ribs.

Bernedetta writes, this is meant to be eaten with the fingers.  She makes no suggestions for a accompaniment.  I would serve rice.

Marinated Chicken and Ribs

3 pork ribs

3 chicken thighs or legs

125 ml unsweetened apple juice

2 t maple syrup

1 t soy sauce

1 t sesame seed oil

3 cloves garlic

1 cinnamon stick

1 sprig fresh rosemary

Place all ingredients in a strong plastic freezer bag and let sit overnight in the fridge.

When ready to cook, preheat the oven to 400 F.  Place chicken and marinate in an oven-proof casserole dish.  Bake for one hour.  Baste occasionally.

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Pollo  e Costine allo sciroppo d'acero

INGREDIENTI

3 costine di maiale
3 cosce di pollo
125 ml di succo di mela non zuccherato
2 cucchiai di sciroppo d’acero
1 cucchiaio di salsa di soia
1 cucchiaio di olio di semi
3 spicchi di aglio
1 stecca di cannella
rosmarino qb

Procedimento
Mettere le costine e i pezzi di pollo nei sacchetti da freezer
Aggiungere tutti gli altri ingredienti, amalgamando bene il tutto, prima di chiudere i sacchetti e lasciare marinare in frigorifero per tutta la notte
Trascorso questo tempo, versare il contenuto dei sacchetti in una grande teglia (lasciando il pollo con il lato della pelle verso l’alto), mettere in forno e cuocere a 200° per circa 1 ora e un quarto.

Penne con Broccoli Arriminati (Penne and Cauliflower Hodgepodge)

I've made Penne con Broccoli Arriminati, page 124 of the Primi section (first courses) in È Pronta by Benedetta Parodi.  Benedetta states this recipe has its origins in Sicily.  Although the name implies broccoli is used, in actuality, it's cauliflower.  The word arriminati translates to mescolare, which means confused, concocted, or mixed up.  Hodgepodge is a good description.

I really wanted to make this recipe. I bought a nice fresh tin of anchovies (Italian) from Trader Joe's and a bag of organic California raisins. I had cauliflower in the fridge.

I followed the directions perfectly. I tasted the sauce before mixing with my precious penne pasta, which I just bought last November in Italy. I didn't really love the sauce, but it was still missing two ingredients, the pasta and the toasted bread crumbs. 

Being cautious, I used a fresh pan and mixed only half the penne with half the sauce, which I had lightened with a spoonful of hot pasta water. I plated it and sprinkled on the bread crumbs. I took a picture, blessed the food and took a bite. Giving it one more chance, I took another forkful. 

I returned to the kitchen and rinsed off the pasta. With another pan (the fourth), I sauté a garlic clove, hot dried pepper, a bit of parsley from the freezer and made a delicious Pasta aglio, olio e pepperoncino.

The sauce and its cauliflower has been placed in a garbage bag and removed to the trash bin outside.

Penne con Broccoli Arriminati (Penne and Cauliflower Hodgepodge)

Serves 4

300 g penne pasta
1 cauliflower
2-3 anchovies fillets, packed in olive oil
1 handful raisins
1 handful pine nuts
1 package of saffron
3 t grated parmigiano or grana cheese
1 onion, finely chopped
1 clove clove, finely chopped
olive oil, extravirgin
water from cooking pasta salt

Wash the cauliflower, divide into small florets.  Add to a pan of water and bring to a boil.

Meanwhile, start the sauce. Finely chop the onion and garlic together and saute in a medium sized saucepan.  When the onion is translucent, add the finely chopped anchovies and let them melt into the mixture.  Add the raisins, whole pinenuts, tomato concentrate and saffron. Simmer a few minutes.

When the cauliflower is tender, lift it from the water and transfer it to the sauce.  Add the pasta to the water which cooked the cauliflower.  Set timer for pasta to cook.  Gently mix the cauliflower with the sauce. Add the grated cheese.  Toast the breadcrumbs in another pan.

When the pasta is cooked, add it to the sauce and simmer a minute.  Serve to plates and garnish with toasted breadcrumbs.  

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Ingredienti Pasta
per 4 persone: 

300 gr di penne
 1 cavolfiore
 2-3 filetti di acciughe sott'olio
 1 manciata di uva sultanina
 1 manciata di pinoli
 1 cucchiano di concentrato di pomodoro
 1 bustina di zafferano
 3 cucchiano di parmigiano o grana
 1 cipolla
 1 specchio d'aglio
 olio extravergine
 acqua di cottura qb sale

Procedimento

1. Lessare i cavolfiori in acqua bollente, poi scolarli e nella stessa acqua mettere a cuocere la pasta.
2. Tostare il pangrattato in una padella.
3. In un'altra padella rosolare la cipolla tritata in olio, poi unire le acciughe e farle sciogliere.
4. Unire anche uvetta, pinoli e cavolfiori al soffritto.
5. Aggiungere anche lo zafferano stemperato in un goccio di acqua di cottura e il concentrato di pomodoro.
6. Schiacciare leggermente i cavolfiori in padella.
7. Scolare la pasta e ripassarla nel sugo ai cavolfiori.
8. Mantecare con burro e parmigiano e unire il pangrattato. Completare con una macinata di pepe.

Pasta al Pesto di Pistacchi -- Pasta with Pistachio Pesto

It's not easy preparing something new for dinner on a Tuesday work evening but I had been looking forward to this meal all day. Reading the Italian recipe was not an issue but I arrived home really hungry and afterwards the kitchen cleanup was tiring. Luckily, I made a serving for two, so I will have a quick dinner tomorrow night.

I prepared Pasta al pesto di pistacchi, page 107 of È Pronta by Benedetta Parodi. Just a few simple ingredients are transformed into a meal fit which would be perfect for guests also. I will be making this again!

As with most pasta sauces made today in Italy, the sauce can be prepared during the time it takes to boil water and cook the pasta. The penne I used tonight required 10 minutes cooking time. 

Buy Italian made pasta, with only two ingredients: durum wheat and water.  The  pasta should not have a shiny appearance, which indicates it was formed by Teflon dies. I used to come home from Italian trips with a suitcase full of pasta. Now, it's becoming easier to find a good product here. Read the label before you purchase. 

After making this dish, I found a video of Benetteta making it for her TV show. I used California dry roasted pistachios. Her Sicilian pistachios had a much brighter green color than mine. In addition to the milk, she also adds a ladle of pasta water to the sauce. 

Just checked on-line for Sicilian pistachios. Super expensive...I will need to add them to my Italian trip shopping list. 

I like pancetta cooked almost but not quite crisp.  I also drain most of the fat off before adding the onion. 

I always use red onions. Marina and I have discussed this too. The onions she uses in Cremona have a mild sweet flavor. The standard yellow American onion is too strong, in my opinion.  

Pasta al Pesto di Pistacchi (Pasta with Pistachio Pesto)

Serves 4

350 g penne pasta

100 g shelled pistachio

75 g smoked pancetta or bacon

1 onion

1/2 glass whole milk

50 g Grana or Parmigiana cheese

Olive oil

Salt and freshly ground black pepper

Begin water to boil for the pasta.  Add the pasta when the water begins to boil.  Salt the water.

Meanwhile, chop the pistachios.  Sauté the diced pancetta and drain.  In the same pan add a little olive oil and sauté the onions.  When the onions are translucent, add back the pancetta.  Stir in pistacchios.  Add a little milk to and stir to make a sauce. Watch the video below to see how Benedetta makes this.  She stirs the sauce constantly, while waiting for the pasta to cook.  Add a spoonful of pasta water, if the sauce is too thick.

When the pasta is done, drain (retaining a little pasta water) and add the pasta to the pan containing the sauce.  Stir and simmer for 1 minute.  Add pasta water if the sauce seems too thick.

Dish the pasta and top with grated cheese. Serve immediately.  Buon Appetito!

Ingredienti 

per 4 persone: 

350 gr di penne

100 gr di pistacchi 

75 gr di pancetta affumicata a dadini

1 cipolla

olio extravergine

1/2 bicchiere di latte

50 g di grana o parmigiano

sale e pepe 

Procedimento

1. Lessare la pasta in acqua salata.
2. Tritare la cipolla e rosolarla in padella con l'olio e la pancetta affumicata.
3. Sbucciare e pelare i pistacchi, poi tritarli al mixer e metterne una manciata da parte alcuni interi.
4. Aggiungere ai pistacchi tritati il sale, parmigiano e olio e frullare nuovamente.
5. Unire il pesto di pistacchi alla pancetta, aggiungendo anche un po' di latte e di acqua di cottura della pasta e girare sul fuoco finché non raddensa un po'.
6. Scolare la pasta e aggiungerla al pesto a fuoco spento.
7. Impiattare completando con granella di pistacchi, parmigiano e pepe a piacere.

Benedetta fa pasta-al-pesto-di-pistacchi (08-12-2013)