Cupid, Roll Out Your Dough….

Valentine’s Day has always been a special day for me. It was the day that my wife and I started dating, it was the day that we got engaged, and it was the day that our nephew, Evan, was born. With all of the chaos and commotion now in our house, going out to dinner on the busiest restaurant night of the year doesn’t seem so appealing. Nowadays the quiet, romantic dinners have been set aside for another day so we can celebrate with our daughters.

This year, I stepped up to my New Year’s resolution early and bought myself a pasta maker. I got my new kitchen toy just a few days ago – perfect timing to put to use for a nice Valentine’s dinner. What made it extra special was the enthusiasm and excitement that our daughter, Julianna, showed when I asked her to help roll the first batch of pasta. She’s been showing a real interest in helping out in the kitchen, making her own lunch and helping with dinner, so asking her to assist me with a Play-Do like project was a no brainer. She was all into the preparation and rolling of the dough, and mastered the crank machine in no time. And I have to say that the pasta that we made – wheat fettucini – turned out to be absolutely awesome. I used the noodles in a Giada De Laurentis recipe, Whole-Wheat Pasta with Lemon, Basil, and Salmon. It was the perfect Valentine’s dinner.

Being the proud Italian father that I am, it is always gratifying to see our kids enjoy themselves while learning something new and creating new memories. It’s a goal that my wife and I strive for every day. Every picture tells a story, and these pictures will forever be a reminder of our first time making pasta together and making yet another great Valentine’s Day memory.

Love, hugs and kisses to my wife Daria and our daughters Julianna and Ava.

Cavatelli with Broccoli Rabe and Pancetta

Last week I was in the mood for a hearty, old world pasta dish with lots of zip. I found the recipe for broccoli rabe and pancetta in an old Food & Wine magazine. I decided to add it to cavatelli (aka ‘gavadeels’). Very tasty and very filling. The bitterness of the rabe and the saltiness of the pancetta made for a great pasta topping. No other herbs or spices needed.

You’re working with two pots of water, so to avoid any confusion I’ve labeled them as Pot A and Pot B.

CAVATELLI WITH BROCCOLI RABE AND PANCETTA

1 lb package frozen cavatelli
2 lbs broccoli rabe, cut into 2-inch lengths, thick stems discarded
2 tablespoons plus 1 tablespoon extra-virgin olive oil
1/4 lb pancetta, sliced 1/8 inch thick and cut into tiny cubes
4 large garlic cloves, thinly sliced
Salt and freshly ground pepper to taste

In a large pot (Pot A), start to bring 4 quarts of salted water and one tablespoon olive oil to a boil. This will be for the cavatelli – do not add cavatelli yet, as it cooks quickly. The oil is added to prevent pasta from sticking.

In another large saucepan (Pot B), bring 2 quarts of salted water to a boil. Add the broccoli rabe and cook until just tender, about 5 minutes. Drain, shaking off the excess water. Wipe out the saucepan.

Add two tablespoons olive oil and pancetta to saucepan (Pot B) and cook over moderately low heat, stirring often, until the pancetta is golden, 8 to 10 minutes.

At this point, you will add the cavatelli to the large pot (Pot A) of boiling water, cook for 5-7 minutes.

Add the garlic to pancetta (Pot B) and cook, stirring, until golden, about 3 minutes. Add the broccoli rabe to the pancetta, season with salt and pepper and cook over moderately high heat until tender, 3 to 4 minutes.

Drain cavatelli when done, add to a large bowl, mix with broccoli rabe and pancetta.

Serves 4

Pesto Lasagna

Here’s a fresh and unique alternative to a traditional Italian dish.

Because the filling between each layer of noodles is not as thick and dense as a traditional cheese and/or meat filling, you are going to end up with more layers of noodles to fill the dish, approximately 10-12 deep.

Instead of making fresh pesto, I decided to use Bellino brand Pesto Sauce with Olive Oil. It’s a good alternative to home made – tasty, all natural and no preservatives. One jar equals approximately one cup. For a great fresh pesto, be sure to check out Ina Garten’s recipe. It makes 4 cups, so be sure to refrigerate leftover pesto for future use.

For 8×8 dish (serves 4):
1 box uncooked lasagna noodles
2 cups pesto (or 2 jars Pesto Sauce)

For 9×15 dish (serves 6-8):
1-1/2 boxes uncooked lasagna noodles
3 cups pesto (or 3 jars Pesto Sauce)

1/2 cup grated parmesan or pecorino romano cheese

Preheat oven to 385º and set pasta water to boil.

Salt the boiling pasta water, add a spoonful of oil to it so the sheets won’t stick. Add the pasta, three noodles at a time. Cook until al dente, remove the noodles with a slotted spoon, then place on a clean cloth or piece of wax paper to dry.

Melt a dab of butter in a hot serving dish, then lay down a layer of pasta, spread a thin layer of pesto, then lightly sprinkle the pesto with grated cheese. Continue alternating pasta, pesto and sprinkle of cheese until all is used up. Heat, uncovered for 25 minutes. Remove from oven, cover loosely with foil and let sit for 15 minutes before slicing and serving.

Calamari e Piselli (Sauteed Calamari and Peas)

I recently picked up a frozen bag of calamari (squid) pieces at the supermarket. I
wanted to try something other than fried calamari, so I went with an old
world-style, rustic dish. Gotta say that I was very impressed with the end
results. We first served it over some penne, but I decided to have a second
helping on it’s own with a nice, thick slice of Italian bread. Works great
either way! Would also make a nice option if you celebrate the Seven Fish
Christmas Eve Dinner.

Calamari e Piselli (Sauteed Calamari and Peas)

Calamari pieces, fresh or frozen* (I used about 1/2 pound of rings and tentacles from a 2-1/2 pound frozen bag)
2 tblspn Olive oil
1 Garlic clove; crushed
1 small Onion; diced
1 15-oz can tomato sauce
1 teaspoon fresh Basil, chopped
splash of red wine
Salt & pepper to taste
1/8 tspn crushed red pepper (optional for some heat)
1 cup frozen peas

*Note – if you are using frozen calamari, be sure to defrost it first. Running it under water in a colander for a few minutes works well

In a large saucepan, heat the oil. Sautee the garlic and onion in the oil
until soft and translucent. Add the calamari pieces and sautee until
slightly brown and tender. The sauteed calamari will create it’s own juice
that blends well with the tomato sauce. Add the tomato sauce, basil, splash
of red wine, crushed red pepper,salt & pepper. Simmer for 30 minutes. Add
the peas and cook for another 10 minutes, stirring frequently. Serve as a
sauce over pasta or as a stand-alone stew.