Garganelli

Garganelli are a type of egg-based pasta formed by rolling a flat, square noodle into a tubular shape. They can be made from smooth pasta or a ridged variant reminiscent of corduroy.
While garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a perfect cylinder in penne.

Garganelli can be served in a variety of recipes; a traditional duck ragu' is a common accompaniment and a specialty of the cuisine of Bologna, Italy.

Garganelli

Ingredients

• 1 1/2 cups grated Grana Padano, plus extra for grating at the end
• 1 1/2 cups boiling chicken stock
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 tablesppons white truffle oil (optional)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, sliced
• 2 cups radicchio leaves, julienned
• 6 ounces Prosciutto di Parma, thinly sliced
• 1 teaspoon fresh thyme leaves
• Sea salt and freshly ground black pepper
• 1 pound Garganelli pasta

Method

• Put all but 2 tablespoons of the 1 1/2 cups of grated cheese in a large, deep, heat resistant bowl. Pour 1/2 cup of boiling chicken stock over the cheese and, using an immersion blender, blend on high speed until the cheese begins to melt. Or transfer the mixture to the jar of an electric blender and blend on high speed.
• With the blender running, add the 2 tablespoons olive oil and truffle oil (if using) and continue blending until the sauce is smooth and emulsified. When blended, pour the sauce into a small pan, cover and keep warm over very low heat.
• In a large skillet, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring until the onion is translucent, 1 to 2 minutes. Stir in the radicchio, prosciutto, the remaining 1 cup of boiling chicken stock, and thyme.
• Return to a boil then adjust the heat down to medium-low and simmer until heated through, 2 to 3 minutes. Season to taste with salt and pepper. Keep warm.
• Bring a large pot of salted water to a boil. Stir in the pasta and cook until al dente, about 2 minutes for fresh pasta, then drain. For dried pasta, follow the manufacturer’s directions.
• While the pasta is boiling, remove the sauce from the heat. Stir in the reserved 2 tablespoons of grated cheese. Add the pasta to the sauce and turn to coat evenly. Divide the pasta among 4 large plates.
• Sprinkle with additional cheese, ground black pepper, drizzle a little olive oil over the pasta and serve at once.

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Cacciucco

Cacciucco is an Italian fish stew consisting of several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper. Similar fish stews are popular all the way up and down the Tyrrhenian Sea, but Cacciucco is specific to the port city of Livorno.

Cacciucco

Ingredients

• 1 or 1 1/2 KG of Shellfish
• 1 big Onion
• 2 cloves garlic
• A bunch of parsley or Spinach
• 2 tablespoons olive oil
• 3/4 KG sliced fresh or canned plum tomatoes (if they're fresh, blanch and peel them)
• 2 tablespoons red wine vinegar diluted in 3/4 cup of water
• Salt to taste
• Crumbled or minced hot red pepper
• Toasted Italian bread rubbed with garlic

Method

• Chopped the Onion, Parsley and garlic.
• Saute them in Olive Oil in a deep bottomed pot.
• Stir in the chopped tomatoes with red pepper.
• When tomatoes are done stir in the water and vinegar.
• Simmer for a few minutes and then remove the stew.
• Blend the sauce and return it to the fire with the fish and if we needed sprinkle another tablespoon or two of olive oil into the pot.
• Keep it for simmer for 10 to 15 mintues.  Meanwhile toast several slices of bread and rub them with a crushed clove of garlic.
• Once the fish is ready keep the toasted bread and ladle the Cacciucco over them and serve.

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Acqua Pazza

Acqua Pazza (lit. crazy water in Italian) is used in Italian cuisine to refer to a recipe for poached white fish or to simply refer to the lightly herbed broth used to poach it.

While the dish originated from fishermen of the Neapolitan area, who would sautée the catch of the day in seawater together with tomatoes and extra virgin olive oil, the term itself most likely originated from Tuscany; Mezzadria peasants would make wine, but had to give most to the landlord, leaving little left for them to drink. The peasants were resourceful, however, and mixed the stems, seeds, and pomace leftover from the wine production with large quantities of water, brought it to a boil, then hermetically sealed in a terracotta vase and fermented it for several days. Called l'acquarello or l'acqua pazza, the result was a water barely colored with wine, which the fisherman may have been reminded of when seeing the broth of the dish, colored slightly red by the tomatoes and oil.

Acqua Pazza

 Ingredients

• 186    g trout (or swordfish)
• 1/2    cup onion, chopped
• 1    tsp olive oil
• 2    cloves garlic
• 2     anchovy fillets
• 1    cup tomatoes, diced
• 50    g carrot, diced
• 50    g green pepper, diced
• 4     button mushrooms, chopped
• 2    tbsp fresh parsley
• 1/4    cup wine (red or white)
• 1    cup water
• 1     salt & pepper to taste
• 1    wedge lemon

Method

• Saute the onion, garlic and anchovy in olive oil.
• Add tomatoes, carrot, pepper, & mushrooms, Cook until just tender.
• Splash in the wine and water, allow to come to a boil.
• Lay fish in water, cover and allow to sinner until cooked through.
• Top with parsley and season to taste with salt, pepper and lemon.

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Agnolotti

Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto. The origin of the name may come from the name 'Angelot' from Montferrat, who is said to be the inventor of the recipe, or from the Latin word 'anellus', which refers to the ring-shaped material within the pasta.

Traditionally agnolotti are of a square shape, side of about 1 inch. However, they can also be of a rectangular smaller shape when they are called 'Agnolotti al Plin'. 'Plin' means a 'pinch' because you pinch with thumb and forefinger between each mound of filling to close and seal the little pasta packets. Agnolotti al Plin are almost always made by hand and are typical of Langhe and Monferrato.

Agnolotti

Ingredients

• 750g butternut pumpkin,deseeded and peeled
• 100g butter, melted
• 625g packet fresh ricotta and spinach agnolotti pasta (see note)
• 1/2 teaspoon ground nutmeg
• 1/2 cup walnuts, roughly chopped
• 1/4 cup finely chopped chives
• 1/4 cup flat-leaf parsley leaves, roughly chopped

Method

• Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes or until golden and tender.
• Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until just tender.
• Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes or until golden brown. Stir in nutmeg.
• Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.

   

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