Today, I wanted to “class up my pasta” by adding some truffle zest to the dough. I was having friends over, after all. My original plan was a beautiful Stuffed Porkloin with Anchovies, Olives, Tomatoes, and Capers…which was going to be the long and short of it. but a friend was Pescatarian so I wanted to make sure we had something else to serve.
Monégasque means of Monaco, and it appears that this is a variation of one of Monaco’s national dishes. A ravioli filled with chard, spinach, cheeses, and a bit of lamb’s brain (because why wouldn’t you?) is served on top of a stew of beef braised in red wine with carrots and herbs, very much like a Boeuf Bourguignon.
I was leafing through Alain Ducasse’s book and came across this combination of lobster and fresh truffle, perfect for our fish eaters. I had recently bought a little jar of fresh Summer Truffles since this cookbook required truffle for almost every recipe, and decided Thanksgiving was a great moment to serve it out. I loved a lot of Ducasse’s recipe and was inspired by his flavor profile, but have simplified this recipe to make it easier for the home cook.
During the summer (and all year really) my recipes revolve around the ingredients that I have surrounding me. This week I have plenty of eggplant and fresh corn on the cob. I decided I wanted to make a corn filled ravioli for a group of friends who were coming over for lunch. That lunch turned into a brunch, so I decided the most expedient way to solve my menu problem was to put an egg on it! Thus, I reinvented my Uova da Raviolo recipe from earlier this summer.
I really wanted to play up the corn, and didn’t want to waste the husks so I boiled them for about an hour and then used the water to both cook the pasta and flavor the sauce. It is traditional to use pasta water to thicken a sauce, so I figured the blending of the loose gluten from the pasta and the flavor of the corn would pair beautifully with a simple wine and sage butter sauce.
I have been on an Italian food kick recently and purchased an awesome adjustable, double fluted pastry wheel…and I have been itching to use it! I decided to pick some chard from my garden and use up the whey from making mozzarella to make some ricotta filling. I found some soppressata in the back of…
The farmer’s market is full of bounty, so I overbought again this week! I found myself with a bushel of asparagus, a pound of sugar snap peas, a couple ears of corn, and an overabundance of oyster squash! What to do? I thought of making a succotash, but honestly, I was not in the mood…