Tag Archives: pecorino

Savoring the Savory

As a confirmed nibbler, I love baked goods, particularly warm from the oven. We don’t eat a great deal of sugar in our home, but tarts and scones are always a hit. I prefer the savory scone to a sweet one, and this scone has all the markings of a moist, slightly salty and savory mouthful. I return to these again and again for something unexpected and delicious.

GRUYERE, PROSCIUTTO & GREEN ONION SCONES

INGREDIENTS:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter (1 stick)
  • 2 large eggs
  • 2/3 cup buttermilk
  • 2/3 cup grated gruyere or Comte cheese
  • 1/2 cup chopped prosciutto
  • 1/4 cup grated parmesan or pecorino cheese
  • 1/4 cup chopped green onion
  • 2 tablespoons half and half
  • Sea salt

INSTRUCTIONS:

  1. In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done in a food processor with a few pulses. In using a food processor, place contents in a bowl after pulsing.
  2. In another bowl, whisk and eggs and buttermilk together. Add to the flour mixture and stir until just moist.
  3. In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky.
  4. On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Shape roughly into a circle and cut 8 triangles. Place on a baking sheet lined with parchment paper or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt.
  5. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
  6. Once the scones have chilled, bake for 20 minutes, or until golden. Serve warm.

Serves 8

“Baking is love made edible.”

Umami Explosion

I love pasta. I can typically put together a pasta dish in under 30 minutes. This dish came together with ingredients I routinely have in my refrigerator and pantry, which makes it super convenient. But the real deal is how incredibly delicious it was with only 5 ingredients. All those taste sensations are covered, salty pancetta, acidic lemon, and the richness of pecorino. This can easily be doubled to feed a crowd. Add a salad and a crunchy baguette and you have yourself a deeply satisfying meal. You won’t believe how rich it is without using cream.

Don’t use marinated artichokes for this recipe, as their flavor is too sharp and tangy. After draining the artichokes, make sure to pat them dry so they caramelize when added to the pot. Don’t forget to reserve about 2 cups of the cooked pasta water before draining the noodles. You will need it for pureeing the artichokes and building the sauce.

LINGUINE WITH ARTICHOKES, LEMON & PANCETTA

INGREDIENTS:

  • 1 pound linguine or fettuccini
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil, plus more t serve
  • 4 ounces pancetta, chopped
  • 2 14-ounce cans artichoke hearts, drained, patted dry and quartered if whole
  • Zest from one lemon, plus 3 tablespoons lemon juice
  • 1 cup finely grated pecorino or Parmesan, plus more to serve
  • 1/2 cup finely chopped fresh flat-leaf parsley, OR chives, OR basil

INSTRUCTIONS:

  1. In a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente, about 10 minutes. Reserve about 2 cups of cooking water, then drain.
  2. In the same pot over medium, heat the oil until shimmering. Add the pancetta and cook, stirring, until crisp, about 3-4 minutes. Using a slotted spoon, transfer to a small plate; set aside. Add the artichokes to the pot and cook, stirring, until beginning to brown at the edges, 3-4 minutes. Remove the pot from the heat. Transfer half the artichokes to a small bowl; add the remainder to a blender. Reserve the pot.
  3. To the artichokes in the blender, add 1/2 cup cooking water, the lemon juice and 1/4 teaspoon each salt and pepper; puree until smooth. In the same pot over medium, bring 1 cup of the remaining cooking water to a simmer, scraping up any browned bits. Add the artichoke puree, the pasta, lemon zest, pancetta, cheese and parsley. Cook, tossing to combine, just until the noodles are heated through, 1-2 minutes; add more reserved water as needed to make a silky sauce. Taste and season with salt and pepper. Transfer to a serving bowl and top with the reserved artichokes, along with additional oil and pecorino or Parmesan.

Serves: 4-6

“Silence more musical than any song.” –Christina Rossetti

Lovin Spoonful

Boy, are we rocking the tomatoes.  We are in tomato nirvana!  BBLT’s, roasted tomato sauce, cherry tomato soup, tomato confit, caprese salad, uncooked tomato sauce, bruchetta and tomato risotto.  I wait for this time of our farm season and will eat, prep and can as many variations as I can imagine.  My time is limited but this is truly a labor of love.

Last Thursday evening was the tomato risotto.  For those of you who have followed this blog, you are aware of my roasted tomato sauce; which is a combination of all our varieties cut up and roughly seeded, mounded in a roasting pan with 2 heads of garlic, olive oil and salt.  This is roasted for 5-6 hours at 300 degrees.  Each hour I remove the macerated tomato stock with a ladle and can it for future use.  I use it in chilies, soups and risottos.  For those who don’t go through this approach, you can use tomato paste to intensify the chicken stock.  Either way, the result is luscious.   Cherry tomatoes add both sweetness and color.  Top with fresh basil and shaved pecorino and you have a show stopper.  There are two recipes each summer at peak tomato season that I am emotionally moved by when I make them; tomato risotto and uncooked tomato sauce.  It’s like eating the sun.

TOMATO RISOTTO

INGREDIENTS:

  • 5 cups chicken stock (preferably homemade) or 4 cups chicken stock mixed with  1 cup roasted tomato stock
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, finely chopped
  • 4 garlic cloves thinly sliced
  • 2 cups cherry tomatoes (I like Sweet 100’s)
  • 2 tablespoons tomato paste (omit if using the tomato stock)
  • 1/4 teaspoon ground cinnamon
  • 1 cup arborio or carnaroli rice
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (I prefer Kerrygold)
  • 1 cup finely grated pecorino cheese, plus 1/4 cup shaved for serving
  • Fresh basil, chopped, for serving

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DIRECTIONS:

  1. Bring stock to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
  2. Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium.  Add onion and cook, stirring often, until golden and very soft, 8-10 minutes.  Add garlic and cook, stirring until softened, about 1 minute.  Add tomato paste if using, and cook stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes.  Add cherry tomatoes and cinnamon, and cook, stirring often, until some of the tomatoes start to burst, about 2-4 minutes.
  3. Stir in rice, season with salt, and reduce heat to medium-low.  Cook, stirring, until some grains are translucent, about 3 minutes.  Ladle in 2 cups of stock and simmer, stirring frequently, until completely absorbed, 8-10 minutes.  Ladle in another 2 cups of stock and simmer, stirring frequently, until rice is cooked through and most of the stock is absorbed, 12-15 minutes.
  4. Add butter and grated pecorino, and remaining 1 cup of stock, stirring constantly, until risotto is very creamy looking, about 4 minutes.  Taste and season with additional salt if needed.  Add freshly ground black pepper to taste.
  5. Divide risotto among shallow bowls and top with chopped fresh basil leaves, additional olive oil and shavings of pecorino.

Serves 4

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“A world without tomatoes is like a string quartet without violins.”  –Laurie Colwin