Garlic Bread

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Ingredients:

12-ounce baguette ciabatta bread or two 6-ounce baguettes,
sliced in half horizontally
3/4 Cup (12 tablespoons) salted butter
1.5 Tablespoons Herbs de Provence
1.5 Tablespoons minced garlic (about 5 cloves)
1/3 cup grated parmesan cheese (optional)

Preparation:
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil.  Place bread halves, cut sides up, on the lined baking sheet.

Using paddle attachment, beat the butter, herbs, garlic and cheese (if using), on medium speed until completely combined and smooth.

Spread the garlic butter in an even layer on top of the bread halves.

Bake for 16 to 18 minutes, or until the edges of the bread are crispy and golden brown.  Feel free to extend this time by a couple minutes for a crisper exterior.  Let cool on baking sheet for a few minutes then transfer to a cutting board.  Slice bread into pieces and serve warm.

Variation:
Make ahead and freeze or refrigerate.  Place parchment paper on top of one-half loaf of buttered bread then place other half on top and wrap tightly with plastic wrap or foil and freeze up to 3 months.  You can also prepare the bread ahead and store in the refrigerator for up to three days.

Fettuccine with Asparagus and Prosciutto

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Ingredients:
6 ounces fresh pasta
(half recipe “Pasta Dough”)
1 large shallot, minced
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup grated Parmesan cheese
12 ounces asparagus, cut on bias
3 ounces thin sliced prosciutto, cut in half-inch ribbons
Kosher salt and ground black pepper

Preparation:
In large skillet or stir fry pan, sauté shallot in butter until soft and translucent.  Stir in cream, lemon zest, half of the Parmesan and 1/2 teaspoon black pepper; remove from heat and set aside.

Boil pasta until al dente.  At the same time steam asparagus until tender but still green.  Drain pasta reserving half cup of water.

Add pasta, asparagus and pasta water to skillet with cream mixture.  Cook over medium heat, tossing, till the pasta is lightly sauced.  Add lemon juice and adjust seasoning with salt and pepper.  Scatter prosciutto on top and serve.

History:
Recipe modified from Milkstreet magazine recipe March-April 2022.

See : Pasta Dough

Cheese Ravioli

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Ingredients:

  Dough

1 extra large egg, beaten

2 oz. semolina flour

2 oz. A.P. flour

Pinch of salt

1 teaspoon water, if needed

  Cheese Filling

1 cup ricotta or goat cheese

1 cup grated mozzarella

1/4 cup grated parmesan

Thyme

Salt

Preparation:

Whisk eggs well with a fork.  Gradually add the semolina, flour, and salt until a thick dough forms which can no longer be stirred with a fork.  If dough looks dry, add up to 1teaspoon of water.  Flour your hands and work surface and continue to knead until dough is well mixed.  Cover with plastic wrap and let rest at room temperature for 30 minutes.

Mix the cheese filling ingredients together.  Set aside.

Set up pasta attachment on KitchenAid mixer.  After dough rests, split into two parts and run each half of dough through setting 1 on pasta attachment 25 times, folding it in thirds each time.  Next, run pasta one time each on settings 2, 3, 4, 5, and 6.

Place one strip of dough on ravioli maker.  Fill each section with 1 teaspoon cheese filling.  Dampen edge with water and place second strip on top.  Run heavy rolling pin over top of ravioli until sections separate.  Continue until all pasta is used.  Ravioli can be frozen at this point. 

Cook ravioli in boiling and salted water until al dente.  Serve with a Milanese or marinara sauce.

Sausage Puffs

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Ingredients:

1/2 recipe puff pastry, cold

1/2 lb. hot Italian sausage

2 tablespoons olive oil

1/2 large onion, thinly sliced

1 ounces soft sun-dried tomatoes

2 ounces provolone, grated

2 ounces fontina, grated

1/4 cup parsley, coursely chopped

3 tablespoons grated parmesan

Preparation:

Place 1 tablespoon olive oil in skillet.  Remove casings from sausage and crumble into pan and cook, stirring until browned.  Transfer to a bowl to cool then finely chop.  Add remaining tablespoon olive oil to skillet and sauté onion and tomatoes until onions are tender.  Stir into sausage and cool.  Fold cheeses and parsley into sausage, taste and adjust for salt.

Roll puff pastry out to a 18 inch by 18 inch square.  Cut into 3 inch squares.  Place a square into each hole of mini cup cake pans (36 total).  Place tablespoon of filling into each pastry shell, sprinkle with parmesan and bake at 425 degrees for 15 - 20 minutes.

Sausage puffs can be frozen and reheated in an oven directly from the freezer.

History:

Basic recipe comes from Chef Tech Cooking School in Long Beach.  I varied the recipe from 5 inch square sausage pockets to the appetizer size.