SPINACH FETTUCCINE WITH SHRIMP, TOMATOES AND WILD ARUGULA

© Copyright by Andrea White

Yield: Makes 2-3 servings 8 ounces fresh spinach Fettuccine pasta 2 tablespoons olive oil 1 cup uncooked medium shrimp, peeled and de-veined 1/2 cup leeks (white and light green part only) cut into thin rounds 1 garlic clove, minced 3 large plum tomatoes or tomatoes on the vine, peeled and cut into thin wedges 1 tablespoons tomato paste 4 tablespoons chopped fresh basil 4 tablespoons chopped fresh parsley 3 tablespoons fresh lemon juice 2 teaspoons grated lemon peel 2 cups (packed) wild arugula and/or 2 cups (packed) baby spinach leaves Salt and fresh ground pepper 1/2 cup grated Parmigiano Reggiano Peel Tomatoes and cut into thin wedges add the tomato paste and salt and pepper. Let stand at room temperature for at least one hour, so the juices collect. Cook pasta in large pot of boiling salted water with a little olive oil until just tender but still firm to bite. Ladle 1/2 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot. Meanwhile, heat oil in large skillet over medium-high heat. Cook the leeks for a few minutes until wilted. Sprinkle shrimp with pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 2 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes. Add arugula and or spinach leaves to the sauce until wilted. Pour shrimp mixture over pasta and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to a bowl. Sprinkle with remaining 2 tablespoons basil and parsley and Parmigiano Reggiano Eat with garlic bread or thin crust Pizza with Garlic and Olive Oil and a mixed green Salad. Accompany with a nice crisp Pinot Grigio

SPINACH FETTUCCINE

(makes about 1 1/4 lb pasta)

10 oz. Fresh or frozen spinach

1 tablespoon spinach water (add more if necessary)

4 eggs

4 cups sifted all-purpose flour

1/2 teaspoon salt

Boil spinach for one minute in little water, drain and put into ice bath for 3 minutes

Drain and wring out all water (save the water) until spinach feels very dry. Finely chop spinach usind a food grinder attachment, food processor or blender.

Place chopped spinach, saved spinach water, eggs, salt  and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes or until it comes easily and clean away from the bowl. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.

PIZZA WITH GARLIC AND OLIVE OIL

Yield: Makes two 4-5 inch pizzas 6 oz. Pizza dough 1-2 large garlic clove 1/2 cup olive oil 1 teaspoon dried oregano, crumbled 1/2 teaspoon dried hot red pepper flakes coarse salt to taste fresh ground pepper all-purpose flour for dusting At least 30 minutes before baking pizza, put a pizza stone or a 5 inch flat cast iron skillet on oven rack in lowest position and preheat oven to 450°-500°F. Finely chop garlic and in a small bowl combine with oil, oregano, red pepper flakes, coarse salt and freshly ground pepper. On a lightly floured surface divide dough. Pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times or roll out with a rolling pin, into a 4-5 inch round. Do the same with the second half of the dough. Cut out a 5 inch round of parchment baking paper. Put the pizza onto the baking paper on a rimless baking sheet with a little flour and carefully transfer it onto your pizza stone or the cast iron skillet. Working quickly, top dough with oil mixture, spreading with back of a spoon to within 1/2 inch of edge. Bake pizzas 5 to 6 minutes, or until dough is crisp and lightly browned, and transfer with a metal spatula to a cutting board. Cut pizza into wedges and serve immediately.

PIZZA DOUGH

DOUGH:

1 (1/4-oz) active dry yeast (2 1/4 tsp)

 1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting

3/4 cup warm water, divided

1 teaspoon salt

1 teaspoon sugar

MAKE DOUGH: 

Stir together yeast, 1 Tbsp flour, 1 tsp sugar and 1/4 cup warm water in a large bowl and let stand until surface appears bubbly and creamy, about 5 minutes. (If mixture doesn’t appear creamy, start again with new yeast.) Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour  for dough to begin to pull away from side of bowl. The Dough has to be slightly wet though, so don't add too much of the flour. Knead on a floured surface, lightly adding more when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes... if you have the Kitchen Aid just use the dough hook on 2 and knead until it pulls away from the bowl. Form into a ball, put in a oiled bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.

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!

SPINACH PASTA WITH SHRIMP, MARINATED ARTICHOKE HEARTS IN A CURRY SAUCE

(Serves 2)

Peter's Pasta with a Twist! This is one of the easiest recipes ever and takes only a few minutes.

12 deveined Shrimp (large/jumbo) approx. 20 per lb without the shell and the tale and cut in half if too big 

... Or if you can get your hands on Laughing Bird fresh Caribbean White Shrimp (small approx. 40 per lb) - they are the best!!!

1/2 lb. Spinach or plain Spaghetti or Fettuccine 

1 jar Roland’s marinated Artichoke Hearts    
Patak’s or any other mild or hot curry paste
Cherry Tomatoes cut in half
Optional: 2 handful fresh Spinach leaves

Heavy Cream or Crème Frâiche

Olive Oil
Parsley

Dry white Wine (optional)
Lemon juice
Salt and Fresh ground Pepper

Add a splash of olive oil or any other neutral oil into your cooking dish, heat up and add 2 tablespoon of the Curry Paste and a little freshly ground pepper and let cook for a few seconds until you can smell the flavor developing. Add white Wine (1/2 cup) or a splash of lemon juice and the Artichoke hearts including the juice (if too big cut in half) and simmer for 5 minutes over medium heat.

In the meantime boil Water for the Pasta and  add Olive Oil and Salt. Cook Pasta and when

almost al dente (sticky to the bite) stop cooking, strain and set aside.

Add shrimp to the sauce and cook until pink (2-3 minutes) and finish with 1/2 cup Heavy Cream or 3 tablespoon Crème Frâiche. 


Place the Pasta into a large bowl and ladle the sauce over the pasta, mix well.

Sprinkle parmigano, parsley and the tomato halves over the Pasta.

Serve immediately.

BUON APPETITO !

SPINACH PASTA - HOME MADE!

  

SPINACH FETTUCCINE

(makes about 1 1/4 lb pasta)

10 oz. Fresh or frozen spinach

1 tablespoon water

1 tablespoon olive oil

4 eggs

4 cups sifted all-purpose flour

1/2 teaspoon salt

Boil spinach for one minute in little water, drain and put into ice bath for 3 minutes

Drain and wring out all water until spinach feels very dry. Finely chop spinach usind a food grinder attachment, food processor or blender.

Place chopped spinach, water, oil, eggs, salt  and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.

Peter’s Shrimp, Artichoke, Curry Sauce is perfect with this pasta! (See Peter’s Penne with a twist!)

 

 

PARISIAN DAILY BREAD

     BAGUETTE

Ingredients:

1 1/2 cups tepid water (70 to 78 degrees)

2 tsp.instant yeast

3 1/4 cups unbleached all-purpose flour

1 1/2 tsp. sea salt or kosher salt

Pour the water into the bowl of a stand mixer. Add the yeast, flour, and salt, and stir with a rubber spatula just until all the water is absorbed and a dry, clumpy dough forms. Cover the bowl with plastic wrap and let stand for 20 minutes, to allow the flour to absorb the water.

Use the dough hook of a stand mixer and mix the dough on low speed (2 on a Kitchen Aid mixer) for 8 to 10 minutes until it is very smooth and springy.

Transfer the dough to a lightly oiled, clear, 2-quart, straight-sided container with a lid. With masking tape, mark the spot on the container where the dough will be once it has increased 1 1/2 times in volume. Cover and leave it to rise at room temperature (70 to 75 degrees) for 45 minutes. It will increase by about 25 percent.

Lightly dust a work surface with flour and, using a bench scraper or spatula, empty the risen dough out of the container. Pat it gently into a rectangle, about 6 by 8 inches, and fold it into thirds like a business letter. With the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about 1 inch. Quickly slide both hands under the dough and flip it over so the folds are underneath. Slip it back into the container, pushing it down to fit. Cover the dough and let it rise in a warm and draft-free spot until it expands, reaching halfway to the masking tape mark, 45 minutes.

About 1 hour before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack. Preheat the oven to 450 degrees. (If you are baking the breads on a baking sheet, it’s only necessary to preheat the oven about 20 minutes before baking.)

Lightly dust your work surface with flour. Uncover the dough and turn it out onto the work surface. With a bench scraper or chef’s knife, cut the dough into 3 equal pieces. Gently pat each piece into a rough rectangle and fold it in half. Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap. Let them relax on the counter for 10 minutes.

Cover a baker’s peel or rimless baking sheet with parchment paper and lightly dust with flour. Set aside. On a lightly floured work surface, pat the dough into a rough rectangle measuring about 3 by 5 inches. With the longer side facing you, fold the top of the dough down about one-third of the way toward the center. With the heel of your hand, press along the seam using firm but gentle pressure. Fold the bottom of the dough about one-third of the way toward the center and seal the seam firmly. Fold this skinny rectangle in half, bringing the top edge down to meet the bottom edge. Working from right to left, cup your hand over the log of dough and press the heel of your hand down firmly to seal the seam. Dust the work surface with additional flour to prevent the dough from sticking.

To stretch the log, place your hands together, palms down, over the middle of the log. Using light, even pressure, roll the log back and forth as you spread your hands apart. Repeat 3 or 4 times until the log is the desired length, about 14 inches long. Leave the ends rounded.

Place the baguettes on the parchment, seam sides down, about 2 inches apart. Lift the parchment between the loaves, making pleats and drawing the loaves together. Tightly roll two kitchen towels and slip them under the parchment paper on the sides of the two outer loaves to support and cradle the baguettes. Lightly dust the tops of the baguettes with flour and gently drape them with plastic wrap. Let the loaves stand at room temperature for 30 to 40 minutes. They will increase about 1 1/2 times in size.

Uncover the loaves, take away the towels, and stretch the parchment paper out so it is flat and the loaves are separated. Score each baguette with a single-edge razor blade or a serrated knife. Starting from the tip, angle the blade 45 degrees to make 3 slashes about 3 inches long and 1/2 inch deep.

Slide the loaves, still on the parchment, onto the hot baking stone or rimless baking sheet.

Place 1/2 cup of ice in the hot cast-iron skillet and slide back onto the lower rack to produce steam. Bake the baguettes until caramel-colored, 15 to 20 minutes.

Slide the peel or baking sheet under the parchment paper to remove the loaves from the oven. Slide the loaves, still on the parchment, onto a wire rack to cool.

"Local Breads" on amazon.com. Its fun to make your own Bread!

"Parisian Daily Breads" page 66!

I made also a "Foccacciiish" version with the Baguette dough, adding 1 tablespoon of Olive Oil and chopped fresh Rosemary.

Just dunk it into good Olive Oil or try Pumpkin Seed oil ... a good glass of red wine - it is HEAVEN !!!!

BISCOTTI

HEAVENLY BISCOTTI

Andrea’s Almond BISCOTTI

Ingredients:

3/4 cup Natural Turbinado Sugar

(made from sugar cane, it has a hint of sweet golden molasses)

1 stick unsalted Butter, melted

3 tablespoons Austrian Stroh Rum (or any other spiced Rum, Brandy, Cognac or Scotch) (Optional)

2-3 teaspoons pure Almond Extract (preferably Nielsen-Massey)

2 teaspoons Orange Flower Water (preferably A. Monteux)

1 teaspoon pure natural Vanilla extract

1 cup almonds slivers, lightly toasted

3 large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Preparation:

Stir together with a rubber spatula sugar, butter, rum, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until well combined.

Chill dough covered for 30 minutes.

Preheat oven to 350°F with rack in the middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking paper sheet.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 1/4 to 1/2 inch slices with a serrated knife.

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, about 15 to 20 more minutes (do not over bake, check color after 10 minutes).

Transfer to rack to cool completely.

Note: Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.

BASIC EGG PASTA - HOME MADE!

   

FETTUCCINE

4 eggs

3 1/2 cups sifted all-purpose flour

1 tablespoon water

1 tablespoon olive oil

1/2  teaspoon salt

Place water, oil, eggs, salt and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.

Flatten each piece of dough into a square about 1/4 inch thick. Set adjustment knob of pasta sheet roller to 1, turn machine to speed 2. Feed flattened piece of dough into rollers, fold and feed again. Move adjustment knob to 2, feed dough, change to 3. If piece gets too long cut in half and then continue with setting 4 and 5.

Exchange pasta sheet roller with cutter attachment and feed dough through the cutter. Hang pasta to dry or use right away.

    

PIIIZZZZAAAAAA !!!!!!!!!

NO, ITS NOT ROUND, does not have to be ... my pizza stone is rectangular and I never manage to get this thing into a round shape anyway.

His and Hers - One part of the pizza is a Margherita, the other side is with Andouille smoked sausage (Wine Library in New Jersey), black pitted Moroccan olives (Citarella).

 

DOUGH:

1 (1/4-oz) active dry yeast (2 1/4 tsp)

 1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting

3/4 cup warm water, divided

1 teaspoon salt

 

TOPPING:

4 large very ripe tomatoes

2 large garlic cloves, smashed

6 cocktail tomatoes cut in half

approx. 10 thin slices of sausage

approx. 10 moroccan olives

If you like garlic add a few slivers of garlic onto the sausage side

2 tablespoons olive oil

4 basil leaves plus more for sprinkling

1/4 teaspoon sugar

6 oz. fresh Mozzarella cut into 1/4-inch-thick slices

1/2 tablespoon olive oil

 

EQUIPMENT: 

A pizza stone, Kitchen Aid Professional 600 (optional ;-) - I use it almost every day though)

 

MAKE DOUGH: 

Stir together yeast, 1 Tbsp flour, and 1/4 cup warm water in a large bowl and let stand until surface appears bubbly and creamy, about 5 minutes. (If mixture doesn’t appear creamy, start again with new yeast.) Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour  for dough to begin to pull away from side of bowl. The Dough has to be slightly wet though, so don't add too much of the flour. Knead on a floured surface, lightly adding more when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes... if you have the Kitchen Aid just use the dough hook on 2 and knead until it pulls away from the bowl. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.

 

MAKE TOMATO SAUCE WHILE DOUGH RISES:

Peel and cut  tomatoes into small cubes.Cook garlic in oil in a small heavy saucepan over medium-low heat until pale golden, about 2 minutes. Add tomatoes, basil, sugar, and 1/8 tsp salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.

 

HEAT PIZZA STONE WHILE DOUGH RISES:

At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.

 

SHAPE DOUGH:

Take dough gently out of the bowl. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet - I use a large wooden cutting board. Pat out dough evenly with your fingers and stretch into a 14-inch round or rectangular, reflouring fingers if necessary. Don't pull too hard it will break the dough.

 

ASSEMBLE PIZZA:

Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border an then add the rest of the toppings (its also great to add some artichoke hearts slices or anchovies).Slide pizza with the parchment paper onto the pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.I always have a nice little bottle of olive oil with hot chili flakes ready to drizzle over the pizza.

 

Goes well with a nice glass of Pinot Grigio.

 

Buon Appetito, Salut!