Tag Archives: Pasta

Egg Fettucini Alla Carbonara .::. Episode 27

This week, a unique, light pasta dish featuring egg and pancetta. Also, a variation on Antonina’s famous house salad dressing is revealed. Join Jim & Marilyn Bero for some great recipes and ideas you can take into your own kitchen.

EGG FETTUCINI ALLA CARBONARA

Heat in a large pot
5 ounces of pancetta cut into 1/2 inch strips in 1 tablespoon of olive oil
Add t tablespoon fresh black pepper
Cook for 7 minutes and remove from the heat
Separate 6 eggs
Boil 1 pound Egg Fettucini in salted water till al dente

Drain and reserve 2/3 cup of pasta water
Return pot with pancetta to medium heat
Add reserved pasta water
Add egg whites, whisk until frothy
Add cooked pasta and 1/3 cup grated pecorino cheese
Remove from heat and add yolk, stir into pasta, garnish with parsley and cheese

ANTONIA’S HOUSE SALAD DRESSING
Found on Bridge Street Bridge with the help of Peter Koch
Interpreted by Jim Bero

In a salad bowl 2 tablespoons of Gem Oil ( if you can’t find Gem oil use 1 tablespoon if olive oil and 1 tablespoon of canola oil)
1 tablespoon apple cider vinegar
Add 1/8/teaspoon of garlic powder, season with salt and pepper and mix in a metal bowl
Add iceberg lettuce or 2 inch slices of escarole washed, drained and dried
Mix well to coat (use your hands)
Sprinkle with grated parmesan cheese and dried oregano
Serve

PASTA ALLA VONGOLE
Linguine with clams sauce

Heat in a large pot 6 tablespoons olive oil, 3 minced garlic cloves, cook for 1 minute
Add 6 tablespoons of dry white wine, 1/8 teaspoon hot red pepper flakes, 2 dozen small clams
Cook 5 minutes, shaking the pan until the clams start to open
Remove clams to a bowl

Add 1 pound cooked pasta ( al dente) and 1/2 cup pasta water to the clam broth and wine.
Heat and stir
Add clams, toss, cook 2 minutes
Stir in a 1/2 cup chopped fresh parsley and serve.

SEMOLINA AND ESCAROLE SOUP
from the provence of Pulgia

Heat in a large pot, 2 tablespoon butter, 2 cups sliced scallions including the green ends
2 cups cleaned and chopped escarole, salt and pepper to taste,
cook for 3 minutes
Add 6 cups of hot chicken stock, bring to a boil and add very slowly 1 cup of semolina stirring
cover ,simmer for 20 minutes
Add 1 can drained cannelini beans
heat for 3 minutes
Serve topped with grated parmesan and sprinkling of olive oil

Perfect Pasta Primavera .::. Episode 11

This week, a perfect pasta primavera, dish made with fresh vegetables from the local farmers markets. Also, learn how to recycle your boxed wine bags and keep things cool for your next summer picnic.

PASTA PRIMAVERA

In a large saute pan heat 1/4 cup olive oil
Add 3 garlic cloves, smashed and minced, 4 scallion , sliced
8 oz. asparagus cut in 1/4 inch pieces,1 cup sugar snap peas
Cook 4 minutes over medium heat .
Add 1  pound of cooked Barilla Plus Angel Hair with 1/2 cup of pasta water
Add 1 cup Ricotta, a pinch  of hot pepper
Add 1/3/cup  each of parsley,basil and mint
Add lemon zest
Top with grated parmesan and shaved asiago cheese
Drizzle with olive oil,  garnish with whole cherry tomatoes and serve

PORK AND PORTOBELLO BURGERS

Mix  1 pound ground pork, 1 tablespoon minced garlic, 1 teaspoon of fresh rosemary,  teaspoon of parsley and a pinch of salt.
4 portobello mushrooms, scrape out the gills drizzle with oil, sprinkle with salt pepper
Press meat mixture into the hallow of the  portobellos
Grill meat side down, 4 minutes, turn 6 to 8 minutes
Temperature 145 degrees
Serve on a bun

SALMON CAKES

Mix 3 tablespoons of panko, 1 chopped shallot, 3 chopped scallions, 1/4 cup parsley 1/4 cup mayonnaise,
1 tablespoon lemon juice ,1 teaspoon dijon mustard, salt and pepper to taste and cayenne  pepper
Cut 11/4 pound of skinless  salmon into 1 inch cubes,
Puree in a food processor and mix into the panko mixture
Make into 1/3 cup patties, coat with more panko
Saute in canola oil 2 minutes per side
Serve with lemon wedges and tartar sauce.

MARIO BATALI ‘S PASTA SALAD

Combine sautéed chicken breast strips with salt and pepper, chopped red onions, chopped green olives and raisins
Mix with Helman’s olive  oil mayonnaise and  orange juice
Add cooked, cooled farfalle, chicken strips and parsley
Season with salt and pepper
Garnish with orange zest.

Parsley Pesto & Ricotta Gnocchi ..::.. Episode 01

In the debut episode of a revival of an original WSFW radio show, Jim and Marilyn Bero welcome you to Healthy Cooking with your Friendly Italians on FingerLakes1.TV. This week, learn how to make a delicious, versatile, Parsley Pesto and learn how to save it to use for weeks into the future. What would the pesto go with? How about easy to make poached Ricotta Gnocchi? Also, some pasta basics and stories from the Barilla plant.

Learn to make these recipes and more on this week’s debut episode.

Have any stories, tips, feedback or ideas to share?
E-Mail Jim & Marilyn at healthycooking@fingerlakes1.com

PARSLEY PESTO with Walnuts or Pecans or Almonds

In a food processor add:
– 2 cups parsley
– 1 cup toasted nuts
– 3/4 cup grated parmigiano
– 1 cup scallions (use white and green parts)
– 1 tsp salt

Turn food processor on and slowly add 1/2 cup of olive oil.
Process into a paste
Add 2 tsp Lemon Juice and 3 tblsp of Water

* You can place on a sheet of plastic wrap, roll and freeze.

POACHED RICOTTA GNOCCHI

In a food processor, add and mix:
– 1 15 oz. container of Riccota
– 1 tsp sale
– 1/2 tsp pepper
– 2 eggs
– 1/2 cup Parmesan cheese
– 1 cup Flour

Add to the mixture 4 tblsps of Scallions.

Heat a pot of water to boil. Drop 1 tbs of mixture into water, simmer for 10 minutes (Gnocchi will float when they are done). Use 2 kitchen table spoons to form gnocchis.

Place cooked gnocchi in ice water to cool. Drain & refrigerate 30 minutes.

Heat oven to 400 degrees.
Place gnocchi in a single layer in a baking dish and add your favorite sauce. Bake for 25 minutes and garnish with cheese.