Tags

, , , , , , , , , , ,

Raffetto’s is a great little italian food shop, specializing in fresh pasta, close by my office. They cut the pasta to order and have several different flavors to choose from. Their raviolis are great too. Plus it’s cheap!  You can’t get much better than that.

The first pasta dish I made this week was with caramelized CSA leeks. The second was very similar but instead of the leeks I used porcini mushrooms and served it with a side of Brussels sprouts.

Spaghetti with Caramelized Leeks

Ingredients:

1 leek

1 tablespoon butter

1 tablespoon olive oil

1 scallion sliced

1 clove of garlic crushed

1/4 teaspoon crushed red pepper

1/4 cup white wine

1/2 pound spaghetti (or any pasta you want)

1/4 cup parmesan

Parsley chopped

Directions:

Prepare leek. Trim off dark green parts. See picture below. I learned this from Ina. You shave the dark green parts off diagonally so you have less waste.

Trimmed leek

Cut the leek in half lengthwise and slice each half into half moons. To clean, fill up a bowl with water and add the leeks making sure to separate the layers. The grit will sink to the bottom and the leeks will float to the top. If they are very dirty you may want to do it twice.

Cleaning Leeks

Let the leeks sit while you do the next steps. Heat butter and oil in pan over medium heat. Add scallions, garlic, red pepper and leeks. Cook until leeks are caramelized at least 10 minutes.

Cooking Leeks

Put the pasta water on to boil. Cook pasta until al dente.

After leeks have caramelized add wine and reduce. Add pasta directly from pot to pan, toss to combine. Season with salt. Stir in parmesan and serve topped with parsley.

Pasta with Leeks

Spaghetti al Funghi Porcini

Ingredients:

1 oz dried porcini mushrooms

1 tablespoon olive oil

1 scallion sliced

1 clove of garlic crushed

1/2 pound spaghetti (or any other pasta)

1/4 cup white wine

1/4 cup parmesan cheese

Parsley chopped

Directions:

Rehydrate porcinis in 1 cup hot water.  Put a pot of water on to boil. Cook pasta until al dente. Heat oil in pan over medium heat and add scallions and garlic. Cook for a few minute but don’t let the garlic get brown. Remove porcinis from water and chop. Add to pan with a couple tablespoon rehydrating liquid and wine. Reduce a little and add pasta to pan. Toss to combine and season with salt and pepper. Top with parmesan and parsley.

Spaghetti al Funghi Porcini

Brussels Sprouts with Prosciutto

Steam brussels sprouts until tender. Mine were small so I steamed them whole. If they are larger they should be cut in half. Saute some garlic and prosciutto in and pan and add brussels sprouts. Cook until they start to brown. Season with salt and pepper to taste.

Brussels Sprouts

Advertisements