May 24, 2006

Linguine with Spinach Sauce

Linguine with Spinach Sauce

FOODday February 28, 2006

1/2 lb fresh spinach
2 tbsp olive oil
1 med onion, chopped
2 cloves garlic, minced
1/2 lb dried linguine
3 tbsp goat cheese or ricotta cheese
1/2 cup grated parm cheese
1/8 tsp freshly grated nutmeg

In a large pot, bring generously salted water to a boil. Blanch the fresh spinach for about 30 sec. Remove from water and strain. (Save water to boil pasta.) Using your hands, wring out all the excess water from the spinach. Place in the bowl of a food processor.

Drop the pasta in the boiling water and cook until al dente. While the pasta is boiling, add the goat or ricotta cheese, parm cheese, nutmeg, and salt and pepper to taste to the food processor. Process until smooth. Scrape the spinach sauce into a medium sized bowl.

When the pasta is al dente, do not strain. Instead, use a pasta spoon or tongs to put the linguine into the bowl with the spinach sauce, reserving all the leftover pasta water. Ladle 1/2 cup to 1 cup pasta water into the bowl. Toss all until well-combined, using more pasta water if necessary to adjust the texture of the sauce. Serve with grated parm on top.

Posted by Chrissie at 09:46 AM

January 25, 2006

Pasta Alla Carbonara With Chicken

Pasta Alla Carbonara With Chicken

FoodDay October 4, 2005

1 tbsp olive oil
4 ozs minced bacon, pancetta or slab bacon
2 cups cooked chicken meat, shredded or chopped
salt and pepper to taste
1 lb spaghetti, linguine or other long pasta
2 eggs
1 1/2 cups of freshly grated parmesan cheese (divided)

Combine the olive oil and bacon in a medium skillet over medium heat. Cook, stirring occasionally, until the bacon is crisp. Reduce the heat to low and add the chicken, stirring from time to time until heated through.

Meanwhile, bring a large pot of water to a boil. Warm a large bowl on the lowest setting in the oven or by filling it with very hot water. Salt the boiling water and cook the pasta until it is tender, yet firm to the bite.

While the pasta is cooking, combine eggs and 1 cup of the parmesan in a small bowl and beat; set aside.

Reserve 1 cup of the pasta water and drain pasta. Immediately add the pasta to the warmed bowl along with the egg-cheese mixture; toss until thoroughly combined. Add the bacon, chicken and any residual fat remaining in the skillet. Add salt and pepper to taste; toss well. If the pasta seems a little dry, add some of the reserved pasta water or a bit of the deglazed pan juices you may have saved from the roasted chicken. Serve immediately, passing the remaining 1/2 cup parmesan at the table.

Posted by Chrissie at 02:56 PM