Wordless Wednesday - Pizza Bianca (Maybe Azzura?)

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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!!
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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!!
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Let's Talk a Little Turkey - Turkey Brie & Pesto Sandwich

I don't usually talk sandwiches, cause sandwiches don't really have recipes per se. But I decided that is was time to talk about one of my favorite sandwiches on the planet.

I have a very short list.....

A properly made Reuben
Grilled Sharp Cheddar with a schmear of prepared horseradish (this one is up and coming)
Turkey, Brie and Pesto on Ciabatta
Butter and Radish on Sourdough
and The Gyro

to round out the top 5. I have already covered 3 of these, but I figured it was time to talk Turkey.
Just as the best butter and radish sandwich is made with homemade sourdough, unsalted butter, and the freshest radishes you can find... So too is the Turkey, Brie and Pesto sandwich best on Homemade Ciabatta, with fresh Pesto, triple cream Brie and freshly roasted turkey (which is why I just about live on these things after Thanksgiving).

I will admit, that a fairly delicious variation on this is to drop the Pesto and use Aioli... This can leave you open to using Champignon (Brie with Mushrooms) or Cambazoloa (blue brie). But personally, I prefer the combination of brie and pesto. Cause I am such a pesto freak.

So here we go....

Turkey, Brie and Pesto on Ciabatta

Ciabatta Rolls
Pesto
Roasted Turkey
Triple Cream Brie

Turn on the broiler.
Slice your Ciabatta roll and spread each half with about 1 TB pesto.

On one half, lay our your sliced turkey.

On the other half, lay out a couple sliced of Triple Cream Brie.

Place on a sheet pan and place under the broiler for about 2 -3 minutes.

(you don't want the Brie to melt completely, just become REALLY soft)

Press the sandwich together, slice in half and enjoy.

Mangia!!
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