PESTO FETTUCCINE WITH SCALLOPS - CIAO ITALIA !

(Serves 2)

PESTO:

Ingredients:

3 tablespoon Pine Nuts (and/or Walnuts)

2 cups fresh Basil leaves

pinch of salt

1/2 cup extra virgin Olive Oil
2 tbsp. pasta water

1/4 cup freshly grated Parmigiano-Reggiano

Combine pine nuts and/or walnuts, basil, garlic and salt in a blender and slowly drizzle olive oil while blending until the mixture forms a paste, remove from blender and put into a large bowl. Then add the parmigiano 1 tablespoon at a time. Before mixing with pasta, add 2 tbsp. pasta water.

FETTUCCINE

(makes about 6 Servings)

Ingredients:

3 1/2 cup all purpose pre-sifted flour

4 eggs

1 splash of olive oil

1 tablespoon water

1/2 teaspoon salt

KitchenAid machine recipe. 

Place eggs, water, flour, salt in mixer bowl. Attach bowl and flat beater, turn to speed 2 and mix 30 seconds.

Exchange flat beater with dough hook. Turn to speed 2 and kneed for about 4 minutes. Remove dough, wrap in cling wrap and let rest for 20 minutes. Divide dough into 4 pieces before processing with Pasta sheet roller attachment. Dry the pasta that is not used and keep in an airtight container, it will last for 1 week in the fridge.

PS: you can always buy them - but make sure you get the fresh Fettuccine - it makes a huge difference.

Bring 6 quarts of water to a boil, add 2 tablespoon of salt and olive oil, add the 2 servings of pasta and cook until al dente for approx. 3 minutes. Drain well and add to the Pesto sauce. Mix well. 

SCALLOPS

3 or more large scallops

flour

Grape seed oil or any other neutral oil 

Dip dried (!) scallops into flour. 

Set a large skillet over high heat, add a little of the oil and heat until almost smoking. Add the scallops to the skillet and sear for 1 minute on each side. Do not overcook, because they will be rubbery. 

Divide the Pasta evenly on deep pasta plates add the Scallops, sprinkle some parmigiano and add a sprig of  fresh basil.

 Buon Appetito!

BUFFALO CHICKEN WINGS

      

History:

There are different legends about how the Buffalo wings came to be. One story is that Buffalo wings were first prepared at the Anchor Bar, located at 1047 Main Street (between North Street and Best Street) in Buffalo, New York, USA on October 3, 1964 by Teressa Belissimo, co-owner of the Anchor Bar with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic (and several of his friends from college), Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. While the wings were deep frying, Teressa decided to serve left over celery sticks with blue cheese to her son and his friends to tide them over. This is the reason why in most places buffalo wings are served with celery and eaten with Blue Cheese.

Here is my Version:

Ingredients:

16 chicken wings (about 3 pounds)

For frying:

2-3 cups sunflower or any other neutral vegetable oil

1 cup grape seed oil (optional)

Hot Sauce:

1/2  stick unsalted butter

1 teaspoon  chili flakes (optional)
1 Cup Frank's Hot Sauce or Sriracha Hot Sauce

1 tablespoon white wine vinegar

1/4  teaspoon kosher salt and fresh pepper
1 teaspoon honey

Dipping Sauce:
1  cup crumbled Gorgonzola or other strong blue cheese

4 tablespoon good mayonnaise

4 tablespoon sour cream

2 tablespoons yogurt

1/8 teaspoons kosher or sea  salt

1/4 teaspoon freshly ground black pepper (optional)

Celery sticks
Carrot sticks, for serving 

You can deep-fry these wings à la Anchor Bar, but they're just as delicious hot off the grill or the broiler.

Directions: 

Make dressing: In a bowl whisk together mayonnaise, sour cream and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered. Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour to make them real crunchy. Cut carrots into sticks

.

Cut the chicken wings in half, cutting between the bones. Discard the wing tips.
 

Frying: Using a fryer or a large pot, heat sunflower oil and grape seed oil (Optional) to 380 degrees F. Deep fry  the first batch of  wings - don't  overcrowd. Carefully lower wings into oil and fry, stirring and turning occasionally until golden and crispy, approximately 10 minutes.  With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.

Broiler: Preheat the broiler. Put the wings on a sheet pan and brush them with oil. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again , and broil for 4 more minutes or until cooked. 
 

Melt the butter and add the chili flakes(optional), hot sauce, vinegar, honey and salt and pepper set aside. 

 

Transfer the Hot Sauce to the serving dish add the wings and toss until evenly coated. Serve the chicken wings hot or at room temperature with the blue cheese dip, celery and carrot sticks. Keep left over hot Sauce for more dipping.

Enjoy!
 

 

By the way you do NOT need cutlery, just a LOT of napkins!