Dishes That Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest PASTA PAST A F OR ALL SEAS ONS FOR ALL SEASONS MICHELA TARTAGLIA of Pasta Casalinga TAR TA GLIA Cooking US $22.95 / $22.95 CAN ISBN: 978-1-63217-427-7 “I love pasta! I love Michela making me pasta even more. Lucky for us, in this beautiful book she shares delicious and approach- able recipes celebrating the seasons, pasta, and the Pacific Northwest!” —RENEE ERICKSON, James Beard Award– winning chef, restaurateur, and author “Michela will drag you by your taste buds down a path of authenticity. . . . Your pasta repertoire will never be the same.” —TOM DOUGLAS, James Beard Award– winning chef, restaurateur, and author Creative, delicious pasta dishes for every season From the Italian chef behind Pike Place Market’s Pasta Casalinga restaurant comes a cookbook for every pasta lover. Blend- ing authentic Italian flavors and cooking techniques with the bounty of the Pacific Northwest, this collection of 50 creative yet accessible recipes will up your pasta game all year long. Pipe con spugnole, pancetta, noci, ricotta e zafferano / Pipe with Pacific Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron One of the most foraged (and desirable) items in the PNW, morels can be found from mid- April until June in the woods of the Olympic Peninsula, the Okanogan- Wenatchee National Forest, the San Juan Islands, and a host of other secret spots across Washington State and Oregon. Spugnole (or spongy ones) in Italian, morels repre- sent the new season that is about to start: spring. This recipe uses a classic Italian combo— parsley, walnuts, pancetta, and saffron. Fresh cow ricotta is added at the end, offering a great alternative to a cream- or butter- based sauce. The result is a seasonal, luscious pasta dish that showcases the morel mushrooms with their nutty and earthy flavor and is perfectly balanced with the other ingredients. MAKES 4 SERVINGS In a large pan over medium heat, warm the olive oil. Add the shallot and garlic and sauté for 2 minutes, stirring to avoid burning. Add the pancetta and walnuts, and cook for 2 minutes, stirring with a wooden spoon. Add the morels and continue cooking for 1 minute. Add the parsley, saffron water, and salt and pepper to taste, and continue cooking for another 2 minutes. Turn off the heat, but leave the pan on the burner. 5 tablespoons extra- virgin olive oil 1 small shallot, finely chopped 2 cloves garlic, gently crushed 2 ounces pancetta, cut into 1/2- inch cubes 1/2 cup walnuts 8 ounces fresh morels, halved lengthwise 1 tablespoon finely chopped Italian parsley 1/2 teaspoon saffron threads, soaked in 1/3 cup boiling water for 30 minutes Kosher salt and freshly ground black pepper 12 ounces pipe pasta 1/2 cup fresh cow ricotta 1/2 cup grated Parmigiano- Reggiano SP r Ing 33Meanwhile, in a large pot of boiling salted water, cook the pipe until al dente, drain, and transfer to the pan. Energetically stir in the ricotta, making sure the pasta is blended. Add two- thirds of the Parmigiano, and stir to combine. Plate in four bowls. Finish with additional walnuts, the remaining Parmigiano, and a drizzle of oil. Mushrooms need to be cleaned right before using them. The general rule is to handle them as little as possible, since they are delicate gifts from nature. Shake the mushrooms to get rid of loose dirt. Use a mushroom brush or damp cloth to remove soil residue. Soak morels in cold water for 2 to 3 minutes, rinse, and repeat twice (or more if necessary), then dry with a clean kitchen towel or paper towel. Uncleaned mush- rooms will keep in the refrigerator for a few days in a paper bag with some holes poked in it. How to clean mushrooms PA ST A F OR ALL SEA SONS 34Orecchiette con salsiccia calabrese piccante sbriciolata e cime di rapa / Orecchiette with Crumbled Calabrian Spicy Sausage and Rapini This is a quintessential dish of Apulia, a region in southern Italy. There are two reasons why I’ve included it here. The first is that rapini grows magnificently in the PNW—it loves the mild climate. The second is that there are several local sustainable meat producers that make delicious spicy Italian sausage (see page 153). The result is an ideal example of how to make a tradi- tional Italian recipe using local ingredients. MAKES 4 SERVINGS In a medium- large pot of boiling salted water, blanch the rapini for 3 minutes. Using a spider or slotted spoon, remove them and set aside. Keep the water for cooking the pasta later. In a medium pan over medium heat, warm the olive oil and garlic. Once the garlic has infused the oil but before it burns, add the sausage, breaking it up as much as possible. Cook for a couple of minutes, add the wine, and continue cooking until the alcohol evaporates. Season with salt and pepper to taste, add the peperoncino and rapini, and sauté for about 2 minutes. Bring the blanching water back to a boil, cook the orecchi- ette until al dente, drain, and transfer to the pan. Increase the heat to medium- high, and sauté for a minute, adding pasta water as necessary to bind the ingredients. Stir in the pecorino. Plate in four bowls. Finish with more pecorino and a drizzle of oil. Enjoy with a great medium- bodied red wine. 2 pounds rapini, divided into florets 3 tablespoons extra- virgin olive oil 2 cloves garlic, gently crushed 4 spicy Calabrian chili sausages, casings removed 1/3 cup dry white wine Kosher salt and freshly ground black pepper 1 fresh Italian peperon- cino, cut into small pieces 12 ounces orecchiette pasta 1/3 cup pecorino PA ST A F OR ALL SEA SONS 114Pasta e fagioli / Pasta and Beans Pasta e fagioli is one of the most popular national Italian dishes, with countless versions from north to south. Here is a special Pacific Northwest version. Beans grow well in the region, in particular pinto beans, black beans, navy beans, and kidney beans. Here, I’ve used navy beans, also called pea beans. Not to be confused with cannellini, this variety of small white bean cooks faster and has a velvety, nutty taste, making it a comforting pasta dish for long rainy winter days. Traditionally, pasta e fagioli is made with pasta mista, a mix of several pasta shapes. Ditalini works well too. MAKES 4 SERVINGS In a pot full of cold water, soak the beans for at least 7 to 8 hours. (These can soak the night before.) When thoroughly soaked, rinse and drain the beans. Fill the pot with fresh cold water and add the bay leaves. Place over medium heat, and cook for about 20 minutes. Meanwhile, in another pot over medium- low heat, warm the olive oil. Add the garlic, parsley, and red pepper flakes, and sauté for 1 to 2 minutes, stirring to avoid burning. Stir in the tomato paste and tomatoes, and cook for 10 to 15 minutes. 10 ounces dry navy beans 2 to 3 bay leaves 2 tablespoons extra- virgin olive oil 2 cloves garlic, gently crushed 1 bunch Italian parsley, minced 1 teaspoon red pepper flakes 1 tablespoon tomato paste 1 (14- ounce) can whole peeled San Marzano tomatoes, drained Kosher salt and freshly ground black pepper 12 ounces pasta mista or ditalini pasta 1/3 cup grated Parmigiano- Reggiano Tips: If you happen to have a Parmigiano- Reggiano rind, this is a perfect way to use it: simply put it in the pot with the pasta. Pasta e fagioli is a classic and makes for delicious leftovers. W Int Er 133Next >