Bucatini With Breadcrumbs And Bottarga Food

BUCATINI WITH BREADCRUMBS AND BOTTARGA

Steps:

• Finely chop 1 garlic clove. In a medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.
• Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes. Drain, reserving 1 cup pasta water.
• Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers, and raisins; cook, stirring, for 1 minute. Add chicken stock, preserved lemon, lemon juice, butter, Aleppo pepper, and a pinch of salt.
• Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Remove garlic cloves and discard. Stir in pine nuts, parsley, grated Parmesan and bottarga. Add reserved pasta water, 1/4 cup at a time, if pasta seems too dry.
• Garnish with reserved breadcrumb mixture, shaved parmesan and bottarga, and drizzle with extra virgin olive oil. Serve immediately.

BUCATINI WITH BREADCRUMBS AND BOTTARGA

Steps:

• Finely chop 5 garlic cloves. In medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.
• Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes.
• Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers and raisins; cook, stirring, for 1 minute. Add preserved lemon, chicken stock, lemon juice, butter, Aleppo pepper, and a pinch of salt.
• Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Stir in pine nuts, parsley, grated Parmesan, and bottarga.
• Garnish with reserved breadcrumb mixture. Shave over parmesan and bottarga. Serve immediately.

BUCATINI WITH MUSSELS

Steps:

• Bring a large pot of salted water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.
• Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain.
• Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper.
• Add the mussels to the pot, cover and cook, shaking the pot occasionally, until the mussels open, about 6 minutes (discard any that do not open). Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.

BUCATINI WITH CLAMS AND SCALLOPS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
• Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

BUCATINI

Steps:

• Toast bread and turn into crumbs by tearing up and blending it in a blender (really easy method, try it!).
• Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes (or according to package directions), until al dente.
• Meanwhile, heat oil in a very large skillet. Add garlic and shallots and saute until soft.
• Add chili flakes, olives, capers and chickpeas and cook another minute or so. (If using tuna, break into flakes and add now.) Cook until ingredients are warm and remove from heat.
• Drain pasta and reserve about 1 cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add additional olive oil (if desired) and some or all of pasta water to moisten ingredients.
• Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and parmesan if using and serve.

BUCATINI WITH EGGPLANT (AUBERGINE)

Steps:

• Heat oil in heavy sauté pan over medium heat. Stir in onion. Cook until softening and add garlic. When onion begins to turn golden, stir in eggplant and cook for five minutes, stirring. Season with salt and pepper.
• Add tomatoes, olives and basil and simmer over medium heat until tomatoes soften.
• Cook bucatini in rapidly boiling, salted water until al dente, about 8 minutes. Drain well in colander.
• Put pasta in serving bowl. Add the eggplant mixture. Toss and sprinkle with breadcrumbs.

BUCATINI WITH TOASTED BREAD CRUMBS

Steps:

• Cut off the crust of the bread chunk, and with your fingers tear the interior of the bread into irregular shreds, 1/4 inch or a bit larger-big enough to crunch nicely when toasted. For a pound of pasta, shred 2 full cups of the rough crumbs.
• Heat at least 6 quarts of water, with 1 tablespoon salt, to a rolling boil in the big pot, and add the bucatini. Bring it back to the boil, and cook, partially covered, until al dente.
• As soon as the pasta is in the pot, pour 1/2 cup olive oil into the big skillet, set over medium-high heat, and scatter in the garlic slices. Cook for a couple of minutes, until the garlic is sizzling and fragrant but still pale. Drop in the torn bread crumbs, and stir and tumble them over to coat with oil. Keep tossing as they start to toast and color, sprinkle the oregano over the pot, and continue stirring and tossing. Lower the heat to avoid burning, and as soon as the crumbs and garlic slices are deep gold and crisp, turn off the heat.
• Meanwhile, keep checking the pasta for doneness. As soon as it is cooked al dente, lift out the bucatini with tongs and a spider, let the water drain off for just a second or two, then drop it into the skillet.
• Turn the heat up a bit, and immediately toss the pasta with the bread crumbs and garlic. Sprinkle on 1/2 teaspoon salt, and keep tossing. If the crumbs absorbed all the oil and the pasta seems dry, drizzle over them 2 or more tablespoons extra-virgin olive oil, and toss well. Taste, and season with more salt if needed. Finally, sprinkle on the parsley (and grated Canestrato Pugliese, if you have it, or other pecorino), toss, and serve right away.