Farfalle Del Mondo Food

FARFALLE WITH FRESH HERBS AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
• Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
• Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
• Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

FARFALLE DEL MONDO

Steps:

• Pound the chicken breasts to even thickness with a meat mallet to cook evenly.
• Season both sides of the chicken breasts with salt and pepper.
• Sprinkle southwest seasoning on both sides of chicken.
• Grill chicken over coals with mesquite or hickory chips added.
• Rotate chicken a quarter turn after a few minutes to add grill marks.
• Turn chicken over after about 5 to 7 minutes and grill the other side the same way.
• When chicken is done (moist and tender) take off the grill and let rest.
• Bring a large pot of slightly salted water to a boil for the pasta.
• Add pasta and cook until it is al dente.
• Keep cooked pasta covered and warm in a slight bit of its water.
• In a small, ungreased frying pan, toast pine nuts until they are golden brown.
• Do NOT burn the pine nuts or the entire dish will taste bitter.
• Cut the outer covering (rind) off the brie.
• Throw away the rind and set the cheese aside.
• Heat a large frying pan to medium-high heat and add all of the olive oil.
• After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil.
• Let this saute for about 1 minute.
• Key: Have all of the ingredients ready and next to the stove because this sauce works fast!
• Add the brie and toasted pine nuts.
• Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce.
• Drain the remaining water off the pasta in a colander.
• Place a nice portion of pasta on a decorative plate.
• Chop the chicken breasts on a bias and place on top of the pasta.
• Ladle a fair amount of the brie sauce over the chicken and pasta.

TAGLIATELLE DEL "MAGNIFICO"

Steps:

• For the pasta: On a flat surface, pour out the flour in a mound and make a crater in the center. Place the eggs (unbeaten), oil and salt in the crater and work the mixture into the flour, kneading with the flat of your hands until your dough is smooth and elastic. Let the dough rest for 30 minutes.
• Divide the dough into four equal parts. Place one piece of dough at a time on a well-floured surface, sprinkle with more flour and roll it out thin enough to run through a pasta machine. Run through a pasta machine 3 to 4 times, changing the setting until the desired thinness is achieved. Place the pasta sheet on a well-floured surface and repeat with the remaining dough.
• Run the pasta sheets through the fettuccine cutter in the pasta machine and place the fettuccine on a linen cloth sprinkled with flour.
• Fill a large stockpot with 3 quarts of water and bring to a boil. While waiting for water to boil, prepare the sauce.
• For the sauce: Combine the cream and lemon and orange zest in a skillet. Cook over medium heat, stirring frequently with a wooden spoon, until the cream lightly coats the sides of the pan, 2 to 4 minutes after it comes to a boil.
• Add the cognac, if using, and mint leaves, and cook another 2 minutes. Season with salt to taste and set aside.
• When the water is boiling, add 1 tablespoon kosher salt and cook the pasta until al dente. Lightly drain, transfer to the cream mixture, and saute for 1 minute, moving everything around with tongs to combine the ingredients. Add the Parmigiano-Reggiano, stir well and serve.

FARFALLE WITH ZUCCHINI, YELLOW SQUASH AND MINT

Steps:

• Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
• Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.

FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD

Steps:

• Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
• Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
• Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.