Campanelle With Fresh Puttanesca Food

CAMPANELLE WITH FRESH PUTTANESCA

Steps:

• Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.

PUTTANESCA PANZAROTTI

Steps:

• Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes. Then add 2 tablespoons olive oil, the raw sugar and sea salt. Whisk and set aside. In a large bowl, sift together the all-purpose and whole-wheat flour. Make a well in the center of the flour and pour in the yeast mixture. Using your hands, mix in the flour until all the liquid is absorbed. Now sprinkle a clean surface with flour and knead the dough until it's smooth. If the dough is too sticky, add some more flour as needed. Once it's smooth, shape the dough into a ball.
• Coat a large ceramic bowl with a tablespoon of olive oil. Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil. Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel. Let it rise for 2 hours, until the dough has doubled in size. Then punch down the dough and let it rise for another hour.
• Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes. Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chile flakes, Parmigiano, sea salt and lots of cracked pepper. Mix. Cover and let sit in the fridge for 3 hours, or overnight.
• Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce. Roughly chop the drained tomato chunks into little pieces and set aside.
• Dust a clean surface with flour. Roll out the dough 1/8 inch thick. If the dough is too sticky, dust with more flour. Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough. On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese. Fold the circles over and completely seal the edges with a fork.
• In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer. Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes. Place them on paper towels to drain the excess oil.