Gobbling Pasta - Fusilli Lunghi Al Porro y Tracchino

Have you ever had one of those days when you just can't think of anything for dinner?

I was having one of those days. This usually happens when I am not really hungry, but know that I have to eat. Nothing really sounds appetizing, thus nothing comes to mind. So I went to my refrigerator in hopes of finding some inspiration. Alas, the only light bulb that illuminated was the one in the refrigerator. So I buried my nose in the pantry and started riffling though it in hopes that one of the Muses might take notice of my plight and bless me with some sort of brainstorm. They must have been on vacation.

However, within the recesses of the cupboard I came across some Fusilli Lunghi that I had purchased eons ago. This was what sparked an idea. Fusilli 'Bucati' Lunghi (Long Rifles) is a long corkscrew pasta with a hole running through the center, kind of like Bucatini.

Very different from the standard "fusilli corti" which is a short twisted pasta about the length of Penne. For some strange reason the hole made me think of sauce leaking out of the noodles, which reminded me that there were leeks in the refrigerator. Yeah I know... Strange thought process - lets just chalk it up to low blood sugar. As I said, I wasn't really hungry, but I knew I needed to eat. LOL

SO back to the ice box I went. I retrieved my Leeks and then noticed the Natural Oven Roasted Turkey in the meat drawer. On a whim, I grabbed it along with the Flat Leaf Parsley and Heavy Cream... (Cause EVERYTHING is better with Heavy Cream) Suddenly I had dinner. And surprisingly enough, it actually turned out REALLY good.

I love it when a non-plan comes together.

Fusilli Lunghi Al Porro y Tracchino

(Long Fusilli with Leeks and Turkey)

2 TB Unsalted Butter
8 oz (236 g) Leeks, Sliced
1 tsp Kosher Salt
1/2 cup (120 ml) Chicken Stock
1 cup (236 ml) Heavy Cream
1 tsp Porcini Powder (Super Secret Weapon)
8 oz (236 g) Deli Turkey (Not the super thin sliced stuff)
2 TB minced Italian Flat Leaf Parsley
about 1/4 tsp freshly ground Black Pepper
12 oz (355 g) Fusilli Lunghi

Slice the Leeks, leaving them in rings.

Melt butter in a skillet or sauté pan set over medium flame.

When the butter is hot, add the Leeks and Kosher Salt, sautéing until soft.

Meanwhile, drop the Fusilli Lunghi into salted boiling water and cook until al dente (about 12 minutes)

When the Leeks are soft, add the Chicken Stock and let it reduce to about 1/4 cup.

Add the Heavy Cream and reduce the flame, allowing the mixture to simmer for about 3 minutes.

Slice the Turkey into 1/2 x 1 inch chunks or strips.

Add Porcini Powder to the Heavy Cream and simmer for 1 minute more.

Stir in the Turkey strips, Parsley and Cracked Pepper allowing the turkey to heat through.

Drain the Fusilli Lunghi and place in a large warmed bowl.

Pour the Leek sauce over the pasta and toss until well coated and the sauce thickens a little more, due to the free starch on the outside of the pasta.

Serve with Parmigiano-Reggiano cheese, if desired.....

I desired.

Mangia!!
~~

Fungus Among Us - Risotto alla Funghi Porcini

It's that time again..... Risotto!

I came home empty handed after hunting the elusive morel in the higher elevations around Mt. Hood, now that the snow is beginning to melt. Though I did find out, after traipsing around the side of the mountain, that I am still a bit of a "mountain goat" even at 41. Which is encouraging considering my lack of exercise over the last 7 months. I can still jump from fallen log to fallen log without loosing my balance and falling on my keester. Whew!

Sadly though, I had already whet my appetite for a morel risotto. Luckily I still had a package of dried Porcini (King Bolete) in the cupboard, so though I was denied the succulence of the Morel I was still able to indulge in the deliciousness of that Porcini have to offer. (I would go and hunt these in the Coastal Range, but I have no idea where to even begin)

This is really a quick run-down of the risotto making process, for a more in depth look at risotto do's and dont's or Black vs. White Truffles, please check out one of my previous posts - Identity Theft or The Mystic White Truffle

Risotto alla Funghi Porcini

(or Risotto alla Bolete)

4 cups Mushroom Stock
1 oz dried Porcini or 1/2 lb fresh Porcini (Boletus Edulus or the King Bolete)
1 cup Hot Water
2 Tb Olive oil
2 TB unsalted Butter
1 Shallot, minced
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine, room temperature (Chardonnay)
optional - 1 tsp Porcini Powder
Kosher Salt & Freshly Ground Black Pepper
3 TB Parmigiano-Reggiano (or Pecorino Romano, depending on your preference)
1 1/2 TB unsalted Butter
optional - 1 tsp White Truffle oil (Mine is REALLY strong - You may need as much as 1 TB depending on the brand)

Place the dried Porcini in a small bowl and add enough hot water to cover (about 1 cup); then allow them to soak for 20-30 minutes.

Begin heating your Mushroom stock over low heat.

When the mushrooms are hydrated, squeeze out the excess water.

Dice them fairly finely. (reconstituted porcini don't really shrink when sauteed)

Strain the left over liquid through cheese cloth into the hot mushroom stock.

Melt butter and olive oil in a saute pan.

Add the Shallot and saute until translucent.

Add the diced Porcini and cook about 1 minute longer.

Add the rice and saute for 2 minutes, or until the begins to smell a little nutty.

Pour in the White Wine and stir, allowing the rice to absorb the liquid.

Begin adding stock 1 ladle at a time, stirring until each addition of liquid has been absorbed before adding the next (this will take about 15-18 minutes) and you may not use all the stock.

After your have added 2 ladles full of stock, go ahead and add the porcini powder as well.

When the rice is al dente (or still a little firm in the center) remove from the heat and stir in the butter and Parmigiano-Reggiano.

Cover and let it sit for 3 minutes.

Just before serving, season with Salt and Pepper along with in 1 tsp of the White Truffle oil. (white truffle oil degrades quickly if subjected to high heat, so it is best to use it at the end after the risotto has cooled slightly - If you choose to use black truffle oil, you can add it about 1/2 way through the cooking process as the heat will "bloom" the flavor in the black truffle)

Dish and serve while still hot.

Mangia!!
~~

Fiddleheads, Fiddleheads, Rolly Poly Fiddleheads.....

Yes my friends, it is that special time of year. It only lasts for 2 weeks, so enjoy them while they are here.

I am talking about the tiny shoots of the Ostrich fern frondly known as fiddleheads.

I like to keep my fiddlehead dishes simple, to showcase their delicate asparagus-y yet nutty flavor. Especially since I have been bereft of them for so long, and I only have enough to prepare 2 recipes.

Thus, for my first dish, I have chosen to modify my Creme d'Asperage soup to benefit from their delectable flavor. I had to reduce the Porcini Powder or it would have completely masked the flavor of the ferns, but I still needed it to provide and earth base for the ferns to spring from. Meyer Lemon was also a key ingredient, providing a brightness, but not as intensely bright as a regular lemon would.

Crème de Fiddlehead Soup

1 lb Fiddleheads
1 shallot, chopped (I use a small onion with asparagus)
2 TB unsalted butter
3 cups Chicken broth (I use 4 cups of stock with asparagus)
2 tsp Porcini Powder (I use 1 1/2 TB with asparagus)
1/2 cup Heavy Cream
juice of 1/2 a Meyer Lemon (I use regular Lemon with asparagus)

For Garnish:
Crème Fraîche
Reserved Fiddleheads
Meyer lemon slices

First you will have to boil the Fiddleheads for about 10 minutes (just to remove any possible toxins, in case you got a bad fern)

Meanwhile, sweat the shallot in 2 TB butter, until soft.

Drain the Fiddleheads, reserving 6 for garnish at the end.

and add the rest to the pot, tossing briefly to combine with the shallots.

Add the Chicken Stock and simmer for 15 minutes.

Add 2 tsp Porcini powder and simmer an additional 10 minutes.

Strain the solids from the pot, placing them in the bowl of a food processor, and return the liquid to a simmer.

Puree the fiddleheads and the shallot as best you can. (fiddleheads are a little more fibrous than asparagus)

Press the resulting puree through a fine mesh sieve, into the post of simmering liquid.

Add Heavy Cream and keep warm over low heat (do not let it boil at this point)

Season with a pinch of salt and a little white pepper. If the soup seems a little thick go ahead and add up to 1 more cup of Chicken Stock.

Grab a Meyer Lemon and take 6 thin slices out of the middle for garnishing, this leaves about 1/4 of a lemon on each end.

Squeeze the juice from both the remaining ends into the soup just before plating. (that makes bout 1/2 a lemon)

Serve in wide flat bowls with a garnish of Crème Fraîche, a slice of Meyer Lemon and a reserved Fiddlehead.

Mangia!!
~~

Stuffed Angry Snails - Chicken & Artichoke Stuffed Lumaconi al'Arrabbiata

OK, I know I have eaten some odd things, but rest assured this is not about escargot. I mean, I love escargot and all, but it's not something I would try to prepare at home, since I would have to buy canned snails... Yeah, No.

This post is about Lumaconi. A delightful stuffable pasta shaped like a snail shell, thus the name... Lumaca is Snail Shell in Italian. And here you thought there were only the Jumbo Shells (Conchiglioni - con-kee-lee-OWN-ee).

I actually prefer Lumaconi for stuffing as I seem to loose fewer while par-boiling than I do when using Conchiglioni. I think they actually hold more as well... I can normally put down about 4 Jumbo Shells, but only 2 Lumaconi. Alas, Lumaconi seem to be difficult to find, although I DID find them, several months ago... and of all places, at Cost Plus World Market... I know, Right? Go Figya...

So I decided that is was finally time to use them, even though stuffed pasta, at least to me, is more of a cold weather type dish, especially with as hot as it has been in San Diego. Why now? OK, Confession time... I am about to embark upon a life change... I am moving back to Portland, Oregon and as a result, I am doing my darnedest to get my pantry and freezer cleared out of all but the bare essentials, because pretty much everything is going into storage. Down here... in SD... for at least 4 months... Yeah... SO... Pantry cleaning time....!!!!!!

I modified the Turkey and Artichoke stuffing recipe that I normally use with Arrabbiata Sauce, which means Angry in Italian... opting for Chicken Thighs, but I put a twist on it. I have Turkey stock in my freezer that I had made after Thanksgiving. I froze it in ice cube trays and stored it in ziplock bags. I decided to treat the chicken the same way I would if I was making Chipotle Pulled Chicken, but simmering in Turkey stock to deepen the flavor, which I then added to the pasta water for another flavor boost. After all, I didn't want to just cook the chicken and dump the stock, that would be wasteful. Especially since it had some chicken flavor too after the cooking. I have to admit, that it did give the pasta a little extra something... (I always chow down on the pasta that breaks)

Lumaconi con Pollame y Carciofo all'Arrabbiata

or - Stuffed Angry Snails (with Chicken and Artichokes)...

For Stuffing:
1 LB Chicken Thighs
3 cups Turkey Stock
2 springs of Thyme or Rosemary or a combination of the two
3 TB Olive Oil
1 small Onion, Chopped
3 Cloves of Garlic, Minced
1/2 tsp Kosher Salt, plus for sautéed meat
1/4 tsp Ground Black Pepper, Plus for sautéed meat
1-12oz pkg Frozen Artichoke Hearts, Coarse chopped
15 oz Ricotta
3 oz Grated Pecorino Romano
2 lightly beaten Eggs
1/4 cup Basil, Chopped
2 TB Italian parsley, Chopped
24 Lumaconi (Although you will probably need to boil about 1 lb) - Par-boiled for about 5-6 minutes

Arrabbiata Sauce:
3 oz Pancetta, Diced
1 Clove of Garlic, Minced
5 cups of Slow Cooked Tomato Sauce (recipe still forthcoming, I am not out of it yet)
1 1/4 tsp Red Pepper Flakes
2 tsp Porcini Powder
1 TB Olive Oil

Topping:
4 oz Pecorino Romano (Although you can use a dry mozzarella)
plus extra Pecorino Romano for serving

Bring a large pot of water to boil over high heat.
Simmer chicken in Turkey Stock with the thyme until cooked. (about 15 minutes)

Move chicken to a Stand mixer (this makes it faster) and allow to cool.

Add the Hot Stock to the pasta water.

Heat oil in a saute pan over medium heat and Saute onion and Garlic until onion is translucent and garlic begins to brown.

Add artichoke hearts and stir to combine, heating through; then remove from the heat.

Shred the chicken in the mixer. (only takes a couple minutes)

and add to the pan stirring to combine.

Heat olive oil in a sauce pan over medium heat.
Add Pancetta and sauté until golden, then add Garlic and sauté for about 1-2 minutes longer.

Add Slow cooked tomato sauce and red pepper flakes.

Toss in the Porcini Powder. (This will not only deepen the sauce flavor, but provide a littel thickening power too)

Bring Sauce to a simmer for about 10 minutes.

The Pasta Water/stock should be boiling by now, so salt water liberally and drop lumaconi.
Cook Pasta for 5-6 minutes, stirring occasionally to prevent sticking while the Arrabbiata is simmering

Remove the Arrabbiata from heat and cool until ready for use.

Pasta should be done, drain and move whole shells to a piece of wax paper to cool until able to handle.

Even Lumaconi can rip and tear while boiling... but I only lost 3, I usually loose about 10 of the Conchiglioni.

Combine the poultry mixture in a large bowl with Ricotta, Pecorino, Eggs, Basil, Parsley, Salt and pepper.

Stir well and place in a pastry bag, without a tip. (it just makes it easier).

Preheat oven to 400 degrees and grab a 9x13 baking dish.
Take a Lumacone in your palm, and fill with the meat/cheese mixture. (about 2 TB)

Pour 3/4 cup Arrabbiata sauce into baking dish to coat the bottom.

Place the stuffed shell in the baking dish and continue stuffing more shells until dish is full.

Cover stuffed shells with remaining Arrabbiata sauce

and sprinkle with Grated Pecorino Romano.

Bake in oven for about 30 minutes – The cheese will begin to melt and some of it will brown.

Serve with more Pecorino Romano sprinkled on top and Enjoy!!!

And now, I am just as stuffed as the Lumaconi and moving at about the speed of a snail myself. But I am not angry, on the contrary, I am happy as a clam. LOL

Mangia!!
~~