FIRST UP Risotto
THE BIZ Mama’s Puttanesca Sauce w Spelt flour noodles from scratch
MUNCH Zucchini Carpaccio
FIRST UP
RISOTTO
. 2 cups Arborio Rice
. 1 liter (2 pints) veg stock
. 2 oz/60g Organic butter
. 1 Tbs extra virgin olive oil
. 23 oz/ 700g pumpkin
. 1 red onion
. 2 cloves garlic
. 1/2 cup finely grated Parmigiano
. salt & pepper to taste
. 2 Tbs chopped Italian Parsley
Finely chop onion and cloves of garlic. Heat large saucepan over medium heat
Cook butter, olive oil, onion, & garlic, with lid on, stirring every now & then, until onions get transparent (6-8 min). In another pan/pot, heat stock
Add rice to the onions, garlic, oil, butter mix - stir until rice is translucent (2 min)
Add hot stock, 1 cup at a time & stir continuously until all stock is absorbed into rice - +/- 30 min
(some peeps like rice to be al dente - I like it a little softer, so just cook to your taste)
PUMPKIN
Heat oven to190C/375F
Cut pumpkin into small chunks - put into ovenproof dish - you want majority of pumpkin to be in one layer
Drizzle w/ olive oil (do NOT add too much 'cause it'll get too watery)
Cover with foil or lid cook for 20 min or until soft. Take outta the oven!
COMBINING THE STUFF
As soon as rice is cooked, stir in parmigiano. Add pumpkin, salt + pepper to taste, serve with salad
THE BIZ
MAMA'S PUTTANESCA SAUCE
. 1 Tbs butter
. 3 Tbs organic extra virgin olive oil
. 2 organic white onions
. 4 organic tomatoes
. 32 oz/2 cans organic Roma tomatoes
. 1 tsp mediterranean sea salt
. 1 Tbs fructose
. 1/2 cup pitted organic olives
. 2 chillies
. 1/2 cup organic peas
. capers to taste
This is SO easy …
Pour Olive Oil into saucepan on med-high heat. Add butter, Chop up Onions, add to butter & oil, cover, sautée until slightly transparent (3-5 min)
Cut tops off Roma tomatoes - squeeze seeds into trash, then cut tomatoes into medium chunks
Add chopped tomatoes AND canned tomatoes to onions. Add teaspoon of sea salt, add Tablespoon of fructose (or Organic sugar)
Turn heat to low. At the same time, finely dice 2 small chillies (1 large - all depends if you wanna have an eye opening experience!!) and add to sauce.
Chop up Olives, add to sauce, add the peas & capers. Simmer for 15-20 minutes, stir continuously
Spelt flour noodles from scratch
. 10 oz/300g organic spelt flour
. 3 large organic eggs
. 1 egg yolk
. 2 tsp extra virgin olive oil
. pinch of salt
. organic flour for dusting
Ok, these are super easy, too … really … used to make these at my restaurant in 30 minutes!!
Pour flour onto a flat surface or into a LARGE bowl
Make a well (cavity) in the center
Crack in eggs and extra egg yolk, add olive oil + salt, mix together well
Once all are combined, cover in cling wrap (or a ZipLock Baggie), and put aside for 15 min
(some people recommend putting into fridge for 15 min - GOOD idea)
After 15 minutes take dough, fold it in upon itself 2 or 3 times, then cut into 3 or 4 pieces
Flatten out 1 piece - REMEMBER to cover the others until you're ready to roll 'em
Roll thru' Pasta machine on highest setting, fold it up & run it thru' again
Dial the thickness lower and lower as you run the dough thru
The dough gets more pliable (ooh … good word!) as you run it thru the machine
Then cut the dough into whatever style you prefer - fettucine, linguine, etc
I recommend using a clothes drying rack to hang the pasta.
To cook pasta, drop into SALTED boiling water - do NOT add Olive Oil
Cook for 2-3 min
FYI - adding Oil to pasta water coats the pasta & does not allow sauce to completely cover (and soak into) the pasta - salt keeps the pasta from sticking to itself
MUNCH
ZUCCHINI CARPACCIO W/OLIVE OIL & LEMON
. 4 zucchini large
. 1/4 cup olive oil
. 1 lemon cut in 1/2
. 1/2 cup freshly grated parmigiano
. salt & pepper
Using a Mandolin or cheese slicer, slice long thin strips of zucchini, and lay on plate.
Grate fresh Parmigiano over Zucchini. Drizzle with Olive Oil, Squeeze Lemon juice over
Add salt & pepper to taste. Consume immediately
Soundtrack to your soul courtesy of Om Records, San Fran
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