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crema di carote

9/30/2023

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soup season has arrived

Ingredients (Serves 2)

3 medium size carrots, cubed
1 white or yellow onion, diced
3 garlic cloves
3 cups vegetable stock
1/2 cup olive oil
1 TBS mascarpone cheese
Parsley, chopped
Parimigiano, grated (for garnish)
Salt/Pepper
Breadcrumbs (optional)

Process

Heat a large and deep frying pan (or stock pot) on medium-high heat. Add the olive oil and garlic. Remove garlic once it is browned (and eat it and enjoy!)
Add the diced onion and allow to fry. Once translucent, add carrots and sauté for about 5 minutes. Add the vegetable both and season with salt and pepper. Bring to a boil and then immediately lower the heat to a simmer. Cover and cook for 25 minutes.
Turn off heat and allow to cool slightly. Transfer to a container and use an immersion blender to purée the mixture. Run the purée through a fine-mesh sieve and pour back into the pan.
Add the mascarpone cheese to the sauce and allow to melt. Add some grated parmigiano cheese and mix.
Pour in to bowls to serve. Top with breadcrumbs and chopped parsley

Needed Speciality Equipment

Immersion Blender or Food Processer
Fine-Mesh Sieve

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chitarra alla crema di cipolle

9/27/2023

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I arrived home from a one-week trip to Italy with only a handful of ingredients left in my kitchen.
This was the creation.

Pasta Recipe

This recipe includes spaghetti noodles created with the traditional chitarra. The recipe used here comes from my friends at Borgo Pianello, however, there are multiple that you can find online, including this one.

If you do not have access to a chitarra, use a fine quality dry spaghetti or any other thin noodle pasta

Sauce Recipe

Ingredients

Process

1 white or yellow onion, diced
1/2 white or yellow onion, cut into strips
2 cups vegetable broth
1-2 gloves of garlic
1 TBS mascarpone cheese
Parmigiano cheese, grated (for garnish)
Flat-leaf Italian parsley, chopped (for garnish)
Olive Oil
Salt/Pepper

Heat a medium-large frying pan on medium-high heat. Add the olive oil and garlic. Remove garlic once it is browned (and eat it and enjoy!)
Add the diced onion and allow to fry. Once translucent, pour in the vegetable both and season with salt and pepper. Keep pan uncovered and allow the liquid to cook-down (about 15-20 minutes)
Turn down heat and allow to cool slightly. Transfer to a container and use an immersion blender to purée the mixture. Run the purée through a fine-mesh sieve and pour into the frying pan.
Add the mascarpone cheese to the sauce and allow to melt. Add some parmigiano cheese and mix.
Bring water to boil and salt once boiled. Cook pasta according to instructions.
Add pasta to sauce--making sure to reserve the pasta water
Bring a small-medium frying pan to high heat and add olive oil. Fry the onion strips until caramelized. Remove from heat
Add pasta water to pasta (as needed) and also mix in parsley and fried-onion strips (reserving some for plating).
Plate and serve. Top with additional parmigiano, parsley, and fried onion.