Wordless Wednesday - Ramen.... Italian Style

Mangia!!
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Little Sparrows in Butter - Spaetzle

It's been a long time in coming.  I figured since I was going to all the trouble of making Sauerbraten, that the perfect side dish would be Spaetzle.  Since my braten is still sauer-ing in the refrigerator, this is the perfect opportunity to blog about these delectable little German sparrows.  For that is what Spaetzle means.... Little Sparrows.  Personally, I don't think they look anything like birds, but who am I to judge?

Spaeztle is a form of egg noodle flavored with nutmeg; at least in it's basic form.  So the ingredient list is fairly short - eggs, milk, flour, salt and nutmeg.  Now as far as how to form noodles?  Well, opinions abound as to how it should be done.

• You can smear the dough across a board and cut spaetzle into a pot of boiling water with a knife.  
• You can use a press (that looks like a potato ricer).  
• You can even go to a kitchen gadget store and purchase a "spaetzle grater" contraption.  

Honestly, though I am all for cool kitchen gadgets and stuff, I prefer to use what I already have lying around.  A rubber spatula and my steamer insert from one of my pots.  The holes in the bottom are JUST the right. (which happens to be 1/2 cm or about 1/4 inch in width) You can also make use of a colander as long as there are enough holes in the bottom and they are a little on the larger side. 

I simply hold the steamer insert over the boiling water and press the batter/dough through the holes with my spatula in a sweeping motion.  Simple, easy and no special gadgets need apply.

Afterwards, I like to saute them briefly in butter and sprinkle with a little German cheese such as Bergkase.  Noodle Nirvana!

Spaetzle

(with Bergkase)

2 large Eggs
59 ml (2 oz) (1/4 cup) Whole Milk
1 tsp Kosher Salt
1/4 tsp White Pepper, ground
1/4 tsp Nutmeg, grated
127g (4.5oz) (1 cup) AP Flour
3 quarts Salted Boiling Water
2 TB Unsalted Butter
Bergkase, grated

First, combine the Eggs, Milk, Salt, Pepper and Nutmeg in a medium bowl.

Whisk everything together until well combined.

Add the Flour and stir (with a spatula, not a whisk - I forgot to remove it) until......

you have a soft, somewhat sticky, dough.

Cover with plastic wrap and refrigerate for 1 hour to allow the gluten in the flour to relax a little.

Bring 3 quarts of water to a boil and salt liberally (make it like the ocean)

Grab your steamer insert or a colander.....

(the holes should be at least 1/2 cm or a little less than 1/4 inch in diameter)

Place it over the boiling water and load it up with the  chilled dough.

Rub your spatula back and forth to force the batter through the holes.

Boil the spaetzle for about 4 minutes (or until they float)

Meanwhile, begin heating 2 TB Butter in a large skillet set over medium flame.

Remove the spaetzle from the water with a skimmer.

Add to the hot skillet and toss with the melted butter.

Remove from the heat when all glossy with buttery goodness.

Finish off with some grated Bergkase if you like.

MMMMMMM  and now for a totally gratuitous extreme close-up.....
 

Fütterung der Raubtiere!!

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Meatless Monday - Shiitake Mascarpone Cream

Normally I don't really participate in the "Meatless Monday" per se. I am not organized enough to coordinate my lack of animal protein to a specific day. Oh there are plenty of Tuesdays, Wednesdays and Thursdays that contain no meat as well as the occasional Friday, Saturday or Sunday. :) But today is just happened to fall that way.

This is the same recipe as the Chantarelle Mascarpone Cream  I made last fall but with 2 important differences.  Gruyere is the cheese of choice this time which just so happens to pair flawlessly with Shiitake mushrooms.  Proof that a good recipe has the ability to adapt and change with the season's offerings, yet remain delicious.  I have changed this so many times, depending on what was available in the market, that I don't even remember what the original recipe was anymore.  Incidentally, this is absolutely divine with Morels and Porcini too.

But, mmmm Shiitakes... The cancer fighting, blood clot preventing, serum cholesterol lowing, high blood pressure stopping wonder mushroom.

As if all that wasn't awesome enough, they are so deliciously "meaty", you won't even notice you aren't eating meat.  Especially when paired with a chunky pasta like rigatoni. So get your weekly dose of Lentinan (Cancer fighter), Lenthionine (Blood clot & High Blood Pressure), Eritadenine (Cholesterol reducer) and various anti-oxidants.   Your body will thank you. 

Rigatoni in Shiitake Mascarpone Cream

1 LB Rigatoni pasta
2 TB Olive Oil
1 Shallots, minced
1/2 Leek, sliced
1 clove garlic, minced
Kosher Salt
Black Pepper
1/2 lb Crimini Mushrooms, sliced
1/2 lb Shiitake Mushroomw, sliced
1/2 cup White wine, like Verdicchio
1/2 cup Vegetable stock (or Mushroom stock)
8 oz Mascarpone cheese, at room temperature
1/2 cup (2 oz) grated Gruyere, plus more for serving
1/4 cup fresh Chives, chopped - Plus more for serving

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until al dente, about 10 - 13 minutes.

While the pasta is boiling.........
Heat the oil in a large skillet over medium-high heat.

Add the Shallots, Leek and garlic to the pan, seasoning with a little Kosher Salt and Black Pepper.

When the Shallots are soft, about 3 minutes, add the mushrooms to the pan and season with a little more Kosher Salt and Black Pepper, cook for about 5 minutes.

Deglaze the pan with Wine and cook until liquid has evaporated.

Add the vegetable (or mushroom) stock and simmer until liquid is reduced by half.

Remove the pan from the heat and add the mascarpone cheese, stiring until it melts and becomes all unctuously creamy.

Drain the pasta and transfer to a serving bowl.

Pour the mushroom mixture over the pasts along with the Gruyere and Chives.

Toss well, but gently to coat pasta. (add some reserved pasta water, if needed, to smooth the sauce)

Garnish with the More Gruyere and more chopped Chives.

Mangia!!
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Amazing Amatrice - Spaghetti all'Amatriciana

A tantelizing pasta dish hailing from Amatrice on the border of Lazio and Abruzzo in Italy.  If you love things like Bacon Tomato hash, the Classic BLT and/or Goulash, this pasta dish is for you.

Though classically made sans onions, a Roman affectation, the key to this dish, what separates it from all the others is the use of Guanciale.  Guanciale is cured porcine cheek, as opposed to Smoked Pork Belly (American Bacon), Dry Cured Pork Shoulder (Hot Coppa), or Dry Cured unsmoked Pork Belly (Pancetta).  And while all the meats listed can be used as substituted in a pinch, they are mere shadows of the real thing.  Guanciale has a much more intense flavor so a little goes a looooooong way.  It also lends almost a "Creamy" texture to the dish. 

Sadly, I was forced to use Hot Coppa this time...  I thought I still had some Guanciale in the refrigerator.  Alas, much to my dismay and forgetfulness, I did not.  Angels wept, as did I.   But since I already set my teeth on having all'Amatriciana for dinner I went ahead and substituted.

Traditionally, at least in Amatrice, this "Sugo" (sauce) is served over Spaghetti; while in Rome, Bucatini is the preferred pasta vehicle.  Me?  I am a Spaghetti kind of guy... But, in Roman fashion, I like a little onion in mine as well. 

Spaghetti all'Amatriciana

1 TB Olive oil
1/4 cup Onion, chopped
1/2 tsp Red Pepper Flake
4 oz Guanciale (though I used Hot Coppa this time)
1/2 cup White Wine
15.5 oz can Diced San Marzano Tomatoes
1/2 cup Pasta Water
1/3 cup Pecorino Romano, freshly grated

So cut the Guanciale/Hot Coppa/Pancetta/bacon into cubes.

Heat olive oil in a pan, then add the onions and saute briefly.

Sprinkle the Red Pepper flake over the Onions and saute a couple minutes more.

Add the cubed Guanciale (Hot Coppa) and saute an additional 2-3 minutes.

Deglaze the pan with White Wine.

Let the wine reduce to about 2 TB, then add the tomatoes.

Continue simmering the sauce while you drop the pasta into boiling water. (about 8 minutes)
Before draining the pasta, reserve 1/2 cup of the starchy pasta water and set aside.

Drain pasta and place in a large tossing bowl.

Add 1/4 cup of the starchy water to the sauce.

Pour the sauce over the pasta and toss briefly.

Add the Pecorino Romano and toss again.

If the sauce is a little too stiff, add the 1/2 cup pasta water to not only wetten things up, but bind everything together as well.

Serve with extra grated Pecorino Romano.

Mangia!!
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