Pasta

Ingredients:

• 1 tablespoon olive oil

• 4 sage leaves

• 1 clove garlic

• 4 ounces smoked pancetta or smoked bacon, cut into matchsticks

• 12 ounces of spaghetti

• salt and freshly ground black pepper

• 3 eggs

• 4 tablespoons butter

• 5 tablespoons (1/3 cup) freshly grated parmesan cheese

Instructions:

Heat the oil, sage and whole garlic clove in a large frying pan and add the bacon. Saute for about 10 minutes, until the bacon is golden brown. Discard the garlic and sage. Drop the spaghetti into a rapidly boiling salted water and cook until al dente, firm to the bite. Meanwhile lightly beat the eggs and combine with the cheese, salt and a generous amount of black pepper. Drain the paste reserving 1 cupful of the water. Return the spaghetti to the saucepan and toss with the butter, then return to the bacon pan and stir fry. Then add it to a heated bowl. Pour the egg and cheese mixture over the pasta and add about 4 tablespoons of the reserved water to give the sauce the right fluidity. Mix well and serve at once.

Ingredients:

• 4 cups homemade meat stock or 2 bouillon cubes dissolved in the same amount of water or use 1/4 more

• 1 shallot and chop finely with food processer

• 2 tablespoons beef marrow or use butter and oil as replacement

• 6 tablespoons butter

• 1 1/2 cups arborio rice, or other italian rice

• 1/3 cup dry white wine

• 1/3 teaspoon powdered saffron or 2 pinches of saffron strands soak in stock from beginning

• salt and freshly ground black pepper

• 1/2 cup freshly grated parmesan cheese

Instructions:

Heat the stock to a low simmering point and keep it simmering.

Put the shallot, beef marrow and 1/3 of the butter in a saucepan, saute until the shallot is soft and translucent, and then add the rice. Cook, stirring, until the rice is well coated with fat, about 1 to 2 minutes. Pour in the wine, boil for 2 minutes, stirring constantly and then pour in 3/4 cup of stock. Cook at a steady simmer until nearly all the stock has been absorbed and then add another 3/4 cup of stock, and so on. About halfway through the cooking (risotto takes about 25 to 30 minutes to cook) add the saffron dissolved in a little stock. When the rice is ready - it should be soft and creamy, not mushy or runny - taste and adjust the seasoning.

Remove from the heat and mix in the rest of the butter and 2 tablespoons of the cheese. Serve immediately, handing round the rest of the cheese separately.

Ingredients:

• 5 quarts salted water in a 6 quart pot

• 1 pound imported fettuccine

• 6 tablespoons butter

• 1 cup heavy whipping cream

• 1 1/2 to 2 cups fresh grated parmigiano-reggiano cheese

• salt and fresh ground black pepper

Instructions:

• bring the pot of salted water to a boil, drop in the pasta, and boil it, stirring often, for 7 minutes, or until the pasta is slightly undercooked. immediately drain it in a colander.

• as soon as the pasta goes into the water, put the butter in a straight sided 12 inch sauté pan and pace it over medium heat. melt the butter, taking care not to let it color. sent the pan aside until the pasta is done.

• once the pasta is draining, reheat the butter over medium high heat. turn the pasta and the cream into the sauté pan, and toss to thoroughly coat the noodles. continue to toss the pasta for 2 to 3 minutes, so the cream can permeate the pasta. there should be very little cream in the bottom of the pan.

• finally toss in the cheese, starting with 1 1/2 cups and adding more to taste. toss for 20 seconds. Season the pasta to taste with salt and fresh ground black pepper. immediately turn it into a serving bowl and serve it hot.

• Ingredients:

  • 3 tbsp oil

  • 1/4 lb pancetta

  • 1 chopped onion

  • 1 finely chopped stalk celery

  • 1 finely chopped small carrot

  • 1 finely chopped or crushed small clove garlic

  • 1/2 lb coarsely ground lean beef

  • 1 oz mushrooms

  • 1/3 cup dry red wine

  • 1 tsp chopped parsley

  • 1 tsp chopped (or 1/4 tsp dried) marjoram

  • 1 pinch nutmeg

  • 1 tsp salt (skip if using cans of sauce)

  • 1/8 tsp pepper

  • 1 tsp sugar

  • 2 tsp flour

  • 2 tsp of butter

  • 1 can tomato sauce

Instructions:

Chop and dry mushrooms, and soften them in warm water for 30 min.

Fry ham lightly in 2/3 of the oil in a heavy pot.

When it begins to get golden in color, add onion, celery, carrot and continue cooking gently for 10-15 min, or until vegetables are soft.

Meanwhile, in a frying pan, brown chopped meat in 1/3 of the oil, separating into bits with a wooden spoon.

When well seared, add mushrooms and cook for 5 min.

Then add wine and cook for 5 min more, scraping bottom of pan.

Add parsley, marjoram, nutmeg, pepper and sugar and cook until wine has completely evaporated.

Remove completely from flame and mix in panade stirring until absolved.

Add tomatoes, garlic, salt and previously sautéed ham and vegetables and bring all to a boil once more, then simmer uncovered for 1 or more hours, adding a little water if necessary, and stirring from time to time to avoid sticking.

INGREDIENTS

• 1 tablespoon olive oil

• 1 pound lean ground beef

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon onion power

• 2 cups beef broth

• 8 ounces dried pasta shells

• 1 (15-ounce) can tomato sauce

• 8 ounces sharp white cheddar cheese, shredded (about 2 cups)

• 1/2 cup heavy cream or half-and-half

INSTRUCTIONS

1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until cooked through and browned. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, and cook until fragrant, about 1 minute more.

2. Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups).

3. Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and 2 cups shredded sharp white cheddar until the cheese is melted.

INGREDIENTS

• 8 ounces boneless skinless chicken breast

• 8 ounces dried fettuccine

• 6 ounces Swiss chard, leaves removed from stems, torn into small pieces

• 2 teaspoons sesame oil

• ¹/₄ cup peanut oil

• ¹/₄ cup well-stirred tahini

• 3 tablespoons soy sauce

• 2 tablespoons red wine vinegar

• 2 teaspoons chili oil

• 1 teaspoon honey

• ¹/₂ teaspoon cayenne pepper, optional

• 1 garlic clove, minced

• 6 scallions, thinly sliced

• Kosher salt

INSTRUCTIONS

1. Fill a large saucepan 2/3 full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. (If you’re using two smaller breasts, decrease the time by about 3 minutes.) Remove the chicken from the water (don’t throw it away!) and cut into it to check its doneness; if it’s still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest while you cook the noodles.

2. Bring the water the chicken was cooked in back to a boil over high heat. Add the fettuccine, and cook to al dente according to the package directions. Place the chard in a large colander.

3. Meanwhile, make the sauce: in a small bowl, whisk together 1 teaspoon of the sesame oil, the peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, if using, and garlic until smooth. Note: It's very spicy without the cayenne, but if you like heat, start with 1/4 tsp. cayenne, then add more to taste.

4. Drain the pasta directly over the chard, and shake the colander to allow water to drain out. Transfer chard and noodles to a large bowl. Toss with the remaining teaspoon of sesame oil.

5. Shred the chicken with your hands into the bowl of noodles and chard. Add the scallions. Add the dressing and toss to coat. Serve immediately.