Tag Archives: recipes

Spaghetti Carbonara

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Full disclosure: this is not my favorite pasta dish, however, it is quick easy, and most people LOVE it.

You most likely have many of the ingredients for spaghetti carbonara on hand, and I believe that it can be a recipe open to interpretation. It basically involves pasta, cured pork, hard cheese like parmesan or pecorino, black pepper, and eggs. To me, it’s similar, in some ways, to the Roman pasta dish pasta cacio e uova.

Supposedly this dish first burst on the scene in 1950, which I believe, because it smacks of the 20th century. It is absent from my favorite Italian cookbook, Ada Boni’s 1930 La Cucina Romana (her regional cookbook is available on Amazon in English, the Romana is in Italian) one of the best cookbooks of all time. I don’t make it often, but it appeared on the internet recently as “Carbonara Day” on instagram which I found rather humorous. Even funnier was that I actually made it. Talk about being influenced! I am embarrassed to say I was.

So here’s my recipe, I am sure you’ll love it. It’s comforting and creamy, like bowl of mac and cheese tossed with a little crispy bacon. It actually reminds me of breakfast: bacon, eggs and cheese with spaghetti. No wonder people love it.

Spaghetti Carbonara
Serves 4

You will need:
– 1 lb.  dried Spaghetti
– 8 ounces Speck, proscuttio, or bacon. Basically, a cured pork product cut into bite size pieces
– 3 large eggs scrambled
– 1 cup grated parmesan cheese, pecorino, or any hard cheese
– 1/2 teaspoon salt
– 1/2 teaspoon freshly ground pepper

To prepare:

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add a tablespoon of salt to the water. Once boiling, add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs and parmesan. Set aside.

Using a spider, remove pasta from the water and place it into the bowl, leaving some water clinging to it. Working quickly, add hot pasta to the egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkle with additional Parmesan cheese.

 

 

 

 

 

 

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Leg of Lamb: A Family Favorite Recipe

Leg of Lamb Sprinkled in Salt

One of our family favorites from Picture Perfect Parties is the stuffed leg of lamb, generously filled with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It is always spectacular.

Since Easter and Passover are likely small gatherings this year, use this recipe as a treat to yourself.

I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up. Let me know if you give it a try. I hope you love it as much as we do.

Roast Stuffed Leg of Lamb with Lemon and Herbs
Serves 6-8

For the lamb, you will need:
– 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.

To prepare the lamb before stuffing:
Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:
– 3 tablespoons olive oil
– 3 tablespoons butter
– 4 cloves chopped garlic
– 1 cup panko bread crumbs
– ½ cup green olives chopped
– ½ cup raisins *optional
– 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons fresh thyme
– ½ cup chicken stock
– 1 teaspoon pepper to finish stuffed lamb

To prepare stuffing:

Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.

Preheat the oven to 425 degrees F

Place the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.

Place the stuffing into the middle of the roast mounding it into the middle.

Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.

Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.

Carve into slices and serve.

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Dip into spring with whipped ricotta

whipped ricotta dip

Hey everyone! It’s Nicole, Annette’s web manager and friend. Glad to be here again!

Warmer temperatures have become the norm in Atlanta. While I’m not totally convinced they’re here to stay (we always have a late winter freeze), I have been enjoying a few glasses of rose and lots of outdoor dining.

On the weekends, I try to spruce-up our at-home dinners, especially while dining out is a little more limited. One of my favorite things to nibble on is a hearty dip with veggies. I found this recipe for whipped ricotta dip from the archives.

Annette first learned about it after attending a workshop in Medoc, France a few years ago. When Annette returned stateside, she came up with this rendition, an Americanized, healthy version. I think it sounds absolutely perfect for spring! I also think it sounds fabulous for Easter. Give it a try and let us know what you think.

Whipped Ricotta Dip

You will need:
– 1 cup whole milk ricotta
– 1/4 cup whipping cream
– 2 garlic cloves minced
– 1/2 teaspoon salt
*(1 cup finely chopped walnuts optional)

In a medium bowl, using a whisk whip all the ingredients until well-blended and whipped. Store in the fridge for at least 2 hours and serve with crudite.

It’s the perfect appetizer!

Enjoy xx

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Oysters with Lemon Mignonette

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Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m reviving a recipe from the archives for you today.

This past weekend, my husband and I took a quick road trip to Apalachicola, Florida. Once upon a time, Apalachicola Bay produced 90% of the state’s oysters and 10% of the oysters served across the country. Oyster farming in the area is currently on pause, but we were able to have an abundance of oysters from nearby waters several times throughout the weekend. They were fantastic.

I’ve never tried to shuck oysters on my own, but after this weekend and after digging up this recipe, I think I might have to give it a try. This recipe is from the archives of Atlanta Magazine’s Home.

 

It calls for fresh oysters from your local fish market and includes a fantastic recipe for a lemon mignonette, the tangy, vinegar alternative to cocktail sauce.

Oysters with Prosecco & Preserved Lemon Mignonette
24 oysters, 8 guests (3 per guest)

You will need:

– 2 cups coarse sea salt
– oysters, 2-3 per person*
– 1 tablespoon preserved lemon, finely minced
– 1 tablespoon shallots, finely minced
– 1 tablespoon champagne wine vinegar
– pinch of sugar
– Chervil leaves for garnish, optional
– salt

*Oysters available at your best local fish market; these are from Atlanta’s Star Provisions.

To prepare:

To make the mignonette, remove the pulp from the preserved lemons and rinse well to remove any excess salt. Mince the lemon finely, but leave enough texture for color. Mince the shallot and add to a bowl with the lemon. Add the vinegar, prosecco, sugar, and salt. Whisk until blended and refrigerate for at least 30 minutes before serving, so flavors can integrate.

To serve:

Mound 1/4 cup of sea salt on each salad plate. Carefully open the oysters, checking for any pieces of shell fragments. Arrange the oysters with the bottom shell intact on top of the salt. Top each oyster with the mignonette. Garnish with a small leaf of chervil.

Note* You can easily make your own preserved lemons, but they take time to mature before using. Bella Cucina makes preserved lemons which are available at select southeast Whole Foods stores. You can also substitute preserved lemons with chopped lemon zest if preserved lemons are not available in your area.

xx, Annette

Recipe: Alisa Barry

Photo credit: John McDonald

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My Tortellini Recipe

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Ciao everyone! I hope you were able to join Tina Prestia and me on Friday for our IG Live cooking class. We chatted all things pasta and specifically, tortellini. You can watch the class/interview itself here. Below, you’ll find one of my favorite recipes for tortellini. It’s a staple in my house and is not as hard as it seems to make. Give it a try! Enjoy.

xx Annette

Greens and Ricotta Stuffed Tortellini with Walnut Pesto
Serves 4

Pasta: For Tortelli Pasta, use the Basic Pasta recipe. Find it here.

For the filling, you will need:

– 3 cups baby kale
– 2 cups  baby arugula
– 1 cup baby spinach
– 1 1/2 cups ricotta
– 8 tablespoons freshly grated parmesan
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1 eggs

To prepare the filling:

Fill a 4-quart pot 3/4 full with water. Add 1 tablespoon salt. Bring water to a boil. Fill a bowl 3/4 full with ice water. Add the kale, arugula, and spinach to the boiling water blanch them quickly about  30 seconds to 1 minute. Pull the greens from the pot and plunge into the ice water.

Drain the greens in a sieve and then squeeze the liquid out of them by pressing into the sieve over the sink to remove excess liquid. In a food processor place chilled greens, ricotta, parmesan, pepper, one teaspoon salt, and nutmeg. Blend until a smooth, about 30 seconds. Add 1 egg, and blend. Place the mixture into the fridge until ready to fill the Tortellini.

For the walnut pesto, you will need:

– 1 cup shelled walnuts, reserve 2 tablespoons chopped walnuts for garnish
– 1 clove of garlic
– 2 tablespoons freshly grated parmesan, + ¼ cup for topping
– 1/2 cup extra virgin olive oil
– 1/4 teaspoon of salt

To prepare the walnut sauce:

Preheat the oven to 350° degrees F. Put the whole walnuts on a sheet tray, and put on the middle rack in the oven to lightly roast them to golden brown, about 3-5 minutes watch them so they don’t burn. When the walnuts cool, chop the walnuts *set aside 2 tablespoons of chopped walnuts. Combine walnuts and garlic in a food processor, and pulse about 30 seconds. Add  parmesan, olive oil, and salt, and blend for 30 seconds to a minute, until combined, it should be a loose consistency.

To prepare tortellini: 

Use the directions of the pasta recipe, you should have 4 sheets. Using a  2  “ round cutter to cut the pasta cut our rounds.

Place the filling into a pastry bag. Using the pastry bag place a 1 inch dollop of filling into each circle of dough. When all the rounds are filled. With a finger dip into a bowl of water and then brush water around the filling fold in half press gently to seal, then take the 2 points and pull them to connect press together to form the shape of a tortellini.

Cooking tortellini:

Fill a 7 to 8-quart pot 3/4 full with water and add 3 tablespoons salt. Bring to a low boil over high heat, and then reduce to medium-low retaining the gentle boil. Drop tortellini in the water to cook for 4 to 6 minutes. Remove the tortellini using a slotted. Place them in a 4 quart mixing bowl, toss with the Walnut Sauce. Serve immediately.

To serve:

Spoon the Tortelli onto four bowls, top with grated parmesan.

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