PASTA AL SALMONE AFFUMICATO – PASTA WITH SMOKED SALMON

Recipe n.33

I’m very happy  to share this recipe with you, as it is the result of pure improvisation from an evening a few years ago. I was trying to decide what to make for dinner for my family. I started to put together several ingredients to try to please everybody’s palate and it turned out to be a hit!  Since then I have been making this dish quite often and I always get the same positive feedback.

 

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Ingredients for 4 people

  • 500g pasta (any short type of your choice – I prefer to use wholewheat pasta)

  • 1 medium yellow onion

  • 1 fennel bulb+stalk thinly sliced

  • 4 to 5 ounces of smoked salmon

  • 12 mushrooms ( I like to use either crimini or shiitake mushrooms)

  • Lemon zest (from 1 lemon)

  • Fresh dill

  • Olive oil

  • 1/4 cup of white wine

  • Salt and Pepper

 

Bring a medium size pot with water to boil for the pasta.  In a large pan sautee the onions and  fennel in olive oil for  a couple of minutes, then add the mushrooms, lemon zest,  and some dill.  Season with salt and pepper. Add the smoked salmon and the white wine keeping  on a medium-hight heat until the wine has evaporated. Add some lemon juice and the reamining dill. Drain and transfer the pasta to a large bowl.  Add the rest of the ingredients and mix well.  Adjust with salt and pepper and enjoy!

PASTA PALERMO

Recipe n.32

This is a typical sicilian dish (specifically from Palermo) called ‘pasta con i broccoli arriminati  –  stirred broccoli’, but my younger son decided to rename it as ‘Pasta Palermo’, since we always eat it when we travel to Sicily. I learned how to make this dish from my darling mom and while she likes to use the local sicilian green cauliflower, which you will literally find on every corner in Sicily,  where local street vendors are selling them all day long, I prefer to use the regular white cauliflower.

I also added another variation to this dish. The original recipe usually calls for ‘bucatini pasta'( a type of long pasta). I like to use rigatoni pasta (a short pasta) and then bake this dish for about 20 minutes before serving.

 

 

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Ingredients for 4 people

500g  bucatini or any short pasta of your choice
1  medium cauliflower
1  yellow onion
1/2 cup  dry black currants
2 Tbsp pine nuts
4  canned anchiovies fillets
Olive oil
Salt and Pepper
1 pinch saffron

2 to 3 tbsp bread crumbs

2 to 3 tbsp grated parmesan cheese

 

Start by making a tea with the saffron threads and set aside. Soften the dry currants in a bowl with warm water.
Wash and cut the cauliflower in medium size florets. Bring a pot of salted water to boil and cook the cauliflower until slightly tender.
Take the florets out with a strainer and keep the water from the pot to cook the pasta after. In a pan sautee the onion with olive oil until  they become soft and translucent, add the anchovies,  the pine nuts, the currants (drained), the cauliflower and cook for about 10/15 minutes until everything is mixed well. Add some ‘saffron tea’ to keep it moist while all the ingredients are cooking. In the meantime check the pasta and be sure to cook it until it is about two minutes before ‘al dente’. Drain and transfer the pasta to a large baking dish.  Mix the pasta with some grated parmesan cheese. Add the rest of the ingredients and mix well.  Add some more saffron tea and then sprinkle the top with bread crumbs and the reamining grated parmesan cheese. Bake at 350 F for about 20 minutes.

© 2016 Iose’ Cocuzza All Rights ReservedIMG_6731

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Buon appetito!

‘UNA SPAGHETTATA…’

SPAGHETTI ALLE VONGOLE VERACI E POMODORINI – SPAGHETTI WITH CLAMS AND CHERRY TOMATOES

Recipe n. 26

Growing up on an island in the mediterannean I ate quite a lot of fish as you can probably imagine. It’s a totally different experience to buy some fish in Sicily compared to New York City.  In the little town where I come from, which is by the sea, una piccola borgata di mare, there are lots of local ‘pescivendoli’. You can smell the fresh fish from a distance and while I know quite a lot of people are bothered by this smell but it gives me a strong sense of connectedness with the sea. In Sicily they would never sell you a ‘fillet’. You have to buy the whole fish, from head to tail, maybe they will clean it a bit for you but that’s about it. I have also noticed that there is a big difference in terms of flavor. The fish from the Atlantic has a milder flavor while the fish from the mediterranean has a much stronger sea flavor and it’s saltier.  Despite these differences, here in New York I feel very lucky to live close by one of the best fish places in town (even if it’s not by the sea) which happens to be in Chelsea Market. This recipe will be ideal if  you want to cook a tasty and easy meal for dinner for your guests, it makes a perfect ‘spaghettata’.

Serves 4

Ingredients

  • 450g  (1 pound) spaghetti or linguine
  • 4 tbsp extra-virgin olive oil
  • 2 cloves of garlic, chopped
  • Good pinch of dried hot chilli flakes
  • Small bunch of fresh parsley, finely chopped
  • 1kg ( a bit over 2 pounds)  of small clams, scrubbed and degritted
  • 10 cherry tomatoes ( pomodorini pachino)
  • 1/2 cup dry white wine
  • Salt and pepper

Heat the olive oil and gently sauté the garlic, chilli and half the parsley for a couple of minutes. Add the clams and wine, turn up the heat, then cover. Cook for 4-5 minutes, or until the clams have opened.

Remove the clams and the juice and set aside. In the same pan add about 4 spoons of olive oil,  the chopped garlic and hot chilli pepper flakes. After the garlic turns gold,  add the cherry tomatoes. Let them cook  for a few minutes and then crush them with a fork. Add the clams, the rest of the parsley and slowly add the juice which you previously cooked with the clams. Let the juice evaporate for a few minutes and then add a sprinkle of wine and keep the heat high. Season with salt and pepper. Toss in all the spaghetti with the clams and the juices and the remaining parsley.