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spaghetti (alla chitarra) aglio, olio, peperoncino, e sardine

5/30/2024

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aglio e olio elevated with sardines

(recipe created with the help of Microsoft CoPilot AI)

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grigliata

5/26/2024

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few things compare to the feeling of mastering the corn tortilla puff

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verdure alla griglia

5/7/2024

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still obsessed over grilled vegetables in this simple pesto

simple pesto

The quantities of this recipe can be adjusted based on desired taste, texture, etc.,

Ingredients

Process

Fresh, seasonal, leafy herbs (parsley, oregano, basil, mint, etc.)*
Garlic clove(s), peeled
Olive oil
Salt

Place peeled garlic on a sheet of aluminum foil and loosely wrap into a pouch. Place directly onto a heated grill for 20-25 minutes (garlic can also be cooked in the oven at 400F for same time frame). Set aside to cool once cooked.
Roughly chop the herbs and place in a food processor, blender, or immersion blender container. Season with salt and add the garlic and olive oil.
Blend to combine all the ingredients. Continue blending and adding additional olive oil until desired texture is reached.

*For added color, blanch the herbs in boiling water for 2-3 minutes and then cool in an ice bath prior to blending

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bucatini con salsa ai peperoni

5/4/2024

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too many restaurants in the United States have "bucatini" on the menu and then serve a plate of spaghetti
it needs to stop

recipe from Il Cucchiaio d'Argento

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fettuccine primaverili

5/2/2024

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recipe adapted from
Il Cucchiaio d'Argento

Ingredients

Process

zucchine (peeled into strips)
peas (preferably fresh English peas as canned will not hold color)
asparagus (with tips separated) cut into segments
noodle pasta (preferably fresh--pictured is fettuccine)
flat-feaf (Italian) parsley, chopped
olive oile
dry white wine
garlic

Blanch the vegetables in boiling water for 2 minutes. Place in an ice-bath and let rest for 1-2 minutes. Drain and keep veggies refrigerated until ready.
In a heated pan on medium-high heat, add olive oil and fry 1-2 cloves of garlic until brown. Remove garlic (and enjoy it!). Lower heat and add veggies. Toss veggies in oil until lightly cook. Season the veggies with pepper and toss. Add white wine and bring to a boil to allow for the wine to cook off. Gradually lower heat to a high-simmer.
While the veggies are cooking, bring a pot of water to a boil, add salt and allow to boil until ready to cook the pasta.
Once the wine has cooked down, use a spoon to smash a handful of peas. Toss the veggies and continue to smash enough peas until a light cream/paste forms. Lower heat.
Cook the pasta in the boiling, salted, water according to the instructions for al-dente. If using fresh pasta, it will cook to al-dente in about 2-3 minutes. Reserve some pasta water before draining and then add pasta to the veggie sauce. Toss all together and gradually add reserved pasta water to thicken to the cream of the peas. Continue to toss until well-mixed.
Serve in pasta bowls and garnish with the chopped parsley

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Recipes

spaghetti (alla chitarra) aglio, olio, peperoncino, e sardine

grigliata

verdure alla griglia

simple pesto

bucatini con salsa ai peperoni

fettuccine primaverili

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