Pasta squares With tomato and pancetta

Ingredient:

  Pasta dough
    2 cups (300g) all purpose (plain) flour
    2/3 cup (100g) fine polenta (stone ground cornmeal)
    ¼ teaspoon salt
    2/3 cup (150ml) lukewarm water + as needed
    Sauce
    1 red onion, finely chopped
    5 oz (150g) pancetta or bacon
    2 tablespoons extra-virgin olive oil
    1 ½ lb (750g) tomatoes, peeled and
    Chopped and pressed through a
    Fine mesh trainer (pasta)
    Salt and freshly ground black pepper
     4 tablespoons freshly  grated aged pecorino cheese

 Procedure:

Pasta dough:  Place the flour, cornmeal, and salt on a clean work surface and make a well in the center.
                     Mix in enough water to make a smooth dough.
                     Knead until smooth and elastic, 15-20 minutes, Shape the dough. Into a ball,
                     Wrap in plastic wrap (cling film), and let rest for 30 minutes.  Roll out the dough 
                     To a thickness of 1/8 inch (3mm). Cut into 3/4-inch (2-cm) squares.

Sauce : Sweat the onion and pancetta in the oil in a small frying pan over low heat until the onion has softened, about 10 minutes. Stir in the tomatoes, season with salt and pepper, and simmer over medium heat for 25 minutes.
                     Bring a large pot of salted water to a boil over high heat.
                     Cook the pasta in the boiling water until al dente, 4-5 minutes.
                     Drain and add to the sauce, tossing gently.
                     Sprinkle with the Pecorino and serve hot.

Fettuccine Roman-style

Ingredient:

•  14 oz (400g) storebought or homemade  Fettuccine or tagliatelle
•  1 red onion, finely chopped
•  1 small carrot, finely chopped
•  1 small stalk celery, finely chopped
•   ¼ cup (60ml) extra-virgin olive oil
•   8 oz (250g) lean ground (minced) beef
•   1/3 cup (90ml) dry red wine
•    4 oz (125g) chicken livers, trimmed and diced
•   1 ¼ cups (310g) tomato passata  (sieved tomatoes)
•    ½ oz (15g)dried porcini mushrooms, soaked  in warm water for 15 minutes and finely chopped
•    1 bay leaf
•     Salt and freshly ground black pepper
•     1 cup (125g) freshly grated parmesan
•      ¼ cup (60g) butter, cup up

 Procedure:

•      Heat the oil in a large saucepan over the medium heat.
•      Add the onion, carrot, and celery and sauté until the onion is slightly  browned, 6-8 minutes.
•      Stir in the beef and sauté until 7-8 minutes.
•      Pour in the wine and  cook until it has evaporated, about 4 minutes.
•      Add the chicken livers and cook over low heat for 15 minutes.
•      Add the tomatoes, mushrooms, and bay leaf and season with salt and pepper.
•      Cover and simmer over low heat for about 1 hour. Remove the bay leaf.
•      Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. 
•      Drain and add to the sauce. Sprinkle with the parmesan  and dot with the butter. 
•      Toss well and serve hot.  
  

Tagliatelle With cream and ham

Ingredient:

•    14 oz(400g) storebought or homemade  Tagliatelle
•     4 oz (125g) ham, cut into thin strips
•    ¼ cup (60g) butter
•    Generous ¾ cup (200g) heavy (Double) cream
•    Salt and freshly ground white pepper
•   1/8 teaspoon freshly grated nutmeg
•    ½ cup (60g) freshly grated parmesan

Procedure:

•  Bring a large pot of salted water to a boil over high heat.
•  Melt the butter in a large frying pan over  medium heat.
•  Add the ham and sauté until crisp, about 5 minutes .
•  Pour  in the cream and simmer until thickened, about 5 minutes.
•  Season with salt, pepper, and nutmeg.
•  (The ham will already have flavored and the sauce.)
•  Cook the pasta in a boiling water until al dente, 3-4.minutes
•  Drain and add to the pan with the sauce.
•  Simmer and toss gently until the pasta is well flavored with the sauce.
•   Sprinkle with the parmesan and serve hot.

Maltagliati With sweet walnut pesto

Ingredient:

14 oz (400g) storebought or homemade Maltagliati
¾ cup (100g) walnuts
½ cup (60ml) alchermes liquer or Dark rum
1 ½ oz (45 g) semisweet chocolate, Coarsely chopped
1 tablespoon fine dry bread
Grated zest of ½ lemon
¼ teaspoon ground cinnamon

Procedure:

• Bring a large pot of salted water to a boil over high heat.
• Blanch the walnuts in boiling water for a1 minutes.
• Drain and transfer to a large clean kitchen towel.
• Fold the towel over the nuts and rub them to remove the thin inner skins.
• Place the nuts with the sugar, liqueur, chocolate, bread crumbs lemon zests and cinnamon in the bowl of a food processor and chop until smooth.
• Cook the pasta in the boiling water until al dent, about 4 minutes.
• Drain and transfer to a serving dish.
• Pour the sauce over the top , toss gently, and serve hot or at room temperature.

Maltagliati With tomato and fish sauce

Ingredient:

14 oz (400g) storebought or homemade Maltagliati
1 cup (250ml)boiling water
1 lb (500g) gurnard fillets or other Tasty, white-fleshed fish, cleaned
¼ cup (60ml) extra-virgin olive oil
2 cloves garlic, finely chopped
1 dried chile pepper, crumbled
¼ cup (60 ml) dry white wine
4 tomatoes (about 8 oz/250g), peeled and seeds removed
Salt
1 tablespoon finely chopped parsley

Procedure:

Bring a large pot of salted water to a boil over high heat. Place the 1 cup (250 ml) boiling water in a pan large enough to hold the fish. Add the fish and the simmer over low heat until tender, 5-10 minutes. Drain, reserving the cooking water, and serve crumble the fish. Heat the oil in a large frying pan over high heat and sauté the garlic and chile pepper for 1minute. Pour in the wine and cook until evaporated Add the fish and tomatoes and cook over high heat for 2-3 minutes without stirring , but shaking the pan frequently.
Season with salt. Remove from the heat and stir in the parsley. Cook the pasta in the boiling water until al dente, about 4 minutes.
Drain and add to the pan with the sauce.
Toss gently and serve hot

Tagliatelle With uncooked tomato sauce

Ingredient:

14 oz (400g) store bought or homemade Tagliatelle
¼ cup (60ml) extra-virgin olive oil
4 anchony fillets
14 oz (400g) cheery tomatoes
1 cloves garlic, finely chopped
1 tablespoon each finely chopped parsley and basil
1 spicy red or green chile pepper (optional)
8 oz (250g) bocconcini (Mozzarella cheese balls)
Salt and freshly ground black pepper

Procedure:

Bring a large pot of salted water to a boil over high heat.
Heat the oil in a small saucepan and add the anchovies. Mash with a fork until dissolved in the oil.
Remove from the heat .Cut the tomatoes in halves or quarters and combine in a bowl with the garlic, parsley, basil, and chile pepper, if using.
Cook the pasta in the boiling water until al dente, 3-4 miutes.
Drain and transfer to a serving bowl. Add the tomato mixture and bocconcini,
Then pour the flavored oil over the top. Season with salt and pepper.
Toss gently and serve hot.

Tagliatelle With roasted tomato sauce

Ingredient:

14 oz (400g) store bought or homemade Tagliatelle
2 lb (1 kg) firm-ripe tomatoes
2 cloves garlic, finely chopped
1/3 cup (90ml) extra-virgin olive oil
1 tablespoon finely chopped
Salt

Procedure:

Preheat the oven to 400f (200c/gass6).Cut the tomatoes in half and remove the seeds. Place the tomatoes shells upside-down on a baking sheet. Bake until the tomatoes have lost their excess water and the skins are burnt, 20-25 minutes. Let cool a little then slip off the skins and mash the flesh in a large bowl. Stir in the garlic ,oil , parsley , and salt. Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes Drain well and place in a heated serving dish. Add the sauce. Toss gently, and serve hot.

Pappardelle With duck sauce

Ingredient:

14 oz (400g) storebought or homemade Pappardelle
1 red onion, finely chopped
1 bay leaf
4 leaves sage, finely chopped
½ carrot, finely chopped
1 tablespoon finely chopped parsley
2 celery leaves, finely chopped (Optional)
3 oz (90g) ham, chopped
5 tablespoons extra-virgin olive oil
1 duck (about 3 lb/1.5kg), cleaned and cut in 4 pieces
2/3 cup (150 ml) red wine
1 (14-oz/400-g) can tomatoes, With juice
Salt and freshly ground black pepper
¾ cup (180ml) beef stock (homemade or bouillon cube)
½ cup (60g) freshly grated parmesan.


Procedure:

Heat in the oil in a large saucepan over low heat. Saute the onion, bay leaf, sage, carrot, parsley, celery leaves (if using ), and ham for 15 minutes .Add the duck and sauté over high heat until well browned, about 10 minutes. Pour in the wine and simmer for 15 minutes more. Stir in the tomatoes and season with salt and pepper .Pour in the stock, cover, and simmer for 1 hour. Wine the duck and cut the meat into small chunks. Return the meat to the sauce and simmer for 15 minutes .

Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. Drain and add to the sauce. Sprinkle with Parmesan, toss well and serve hot.

Maltagliati With beans and Prosciutto

Ingredient:
14 oz (400g) storebought or homemade Maltagliati
5 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh Herbs (rosemary, sage, Thyme)
1 dried red chile pepper, crumbled
1 lb (500g) mixed canned beans cannellini, borlotti, red kidney, White kidney, azuki), drained
4 tomatoes, peeled and chopped
Salt
3 oz (90g) prosciutto ( Parma ham),Cut in julienne strips (matchsticks)
2 cups (500ml) water
5 tablespoons red wine vinegar
1 large red onion, sliced

Procedure:
Bring a large pot of salted water to a boil over high heat .Heat ¼ cup (60ml of oil in a large fying pan over high heat and sauté the garlic , herbs , and chile pepper for 1 minute
Add the beans and the simmer over medium heat for 5 minutes. Add the tomatoes, season with salt, cover , and simmer for 10 minutes. Heat the remaining oil in a small pan over high heat. Saute the prosciutto until crisp, about 5 minutes. Add to the bean sauce. Bring the water to a boil with the vinegar and a pinch of salt. Add the onion and simmer for 2 minutes. Drain and add to the pan with the sauce. Toss gently, adding the onion and little cooking water if the sauce is too. Dry.Serve hot