Homemade Pappardelle With Crab Broad Beans Recipes

HOMEMADE PAPPARDELLE WITH CRAB & BROAD BEANS

Steps:

• Blitz the pasta ingredients in a food processor until they clump together - if too wet, add some more flour. Roll into a ball, wrap in cling film and chill for 30 mins.
• Once rested, cut the pasta in half. Flatten one half, then roll with a rolling pin until it can fit into the widest setting of a pasta machine. Feed the dough through the machine, then fold it in three and pass it through this setting again. Pass it through once more, then give it a quarter turn so it fits through and roll through the widest setting again. Continue to run through the pasta machine, gradually reducing the settings to thinnest. Once you've run it through the thinnest setting, put the dough on a floured surface and repeat with the other half.
• Once both halves are rolled out, lay them flat on the surface. Square off the ends and any ragged edges, cut both in half and dust with semolina. Loosely fold each of the four lengths over itself into three, then, using a sharp knife, cut into 2cm strips and dust well with semolina. Put on a semolina-dusted tray and leave to dry out for 30 mins-1 hr (or longer) until it feels leathery.
• Cook the broad beans in boiling water for 2 mins, then drain and cool. Use your nails to pierce the skin, then squeeze the bright green bean into a bowl.
• When the pasta has dried out, make the sauce. Heat the olive oil and fennel seeds in a non-stick saucepan for a min, then add the shallots, parsley stalks, garlic and chilli. Meanwhile, boil a pan of well salted water. Cook the shallot mix for about 5-8 mins, stirring, until softened and aromatic, then add the tomatoes and parsley leaves and cook for a few more mins until the tomatoes are breaking down - add a splash of water if it starts to dry out. Stir in the brown crabmeat and some lemon juice. Reduce the heat while you cook the pasta.
• Cook the pasta in the boiling water for 2-3 mins until al dente. Drain, reserving the pasta water, then add the pasta to the saucepan and turn the heat up to medium high. Add 1 tbsp of the pasta water and shake the pan to emulsify the sauce, using tongs to coat the pasta. Add the white crabmeat, the broad beans and some more lemon juice and stir to coat. Season and add more lemon juice to taste. Divide between plates, top with the chives and tarragon and sprinkle with cayenne pepper, if you like.

JOHN SCROGGINS

Steps:

• 1 Put a large pot of salted water on the oven and bring to a boil. 2 Heat a large sauce pot over medium-low heat. Add olive oil and butter, then stir to combine. 3 Add sliced garlic, Fresno and scallion bottoms (whites) and stir together to combine; reduce heat to low. 4 Add salt and continue cooking until garlic and scallions become translucent and everything becomes soft. Don't allow the garlic to take color. 5 Add 1 cup of clam juice to the pan and bring to a boil; remove from heat. The clam juice should not reduce or you'll end up with salty pasta. 6 At this point, start cooking pasta until it's al dente, roughly 7-8 minutes. Drain very well. Add to sauce. Reserve pasta water. 7 Return pan back to low heat and add crab meat and lightly toss, so crab meat begins to warm through. Begin to stir well so sauce begins adhering to the pasta. If pasta looks dry, add some of the remaining clam juice. 8 Finish pasta with fresh lemon juice, half the chopped mint and scallions tops (greens) and stir to combine. 9 Transfer pasta to a large serving bowl. Top with some of the remaining mint, scallion tops and toasted breadcrumbs.

PAPPARDELLE WITH SNAP PEAS

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
• Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
• Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.

CRAB AND BLACK BEANS

Steps:

• Heat oil in nonstick skillet and saute onion, garlic and jalapeno until onion softens.
• Stir in the cumin, coriander and hot pepper and stir for 20 seconds.
• Add the tomatoes, tomato paste, vinegar, oregano and salt, and cook about 5 minutes, until tomatoes soften.
• Add the black beans and crabmeat and cook to heat through. To serve, sprinkle with cilantro and serve with corn bread.

PAPPARDELLE BROAD BEAN CARBONARA

Steps:

• Bring a large pan of salted water to the boil. While the water boils, heat a frying pan and sizzle the pancetta for 8 mins until crisp, then throw the broad beans into the pan with the pancetta fat. In a small bowl, beat the egg yolks with the cream and mustard, then season with lots of black pepper.
• Cook the pasta following pack instructions. Drain the pasta, saving some of the water, and toss through the pancetta in the frying pan. Tip in the egg and cream mix, and stir to coat, adding a splash of the reserved water, if needed. Toss half of the grated Parmesan through, so the sauce clings to the pasta, then scatter with the remaining Parmesan.

CARRABBA'S PAPPARDELLE CAMPAGNOLO

Steps:

• Remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link).
• Pour olive oil in a large skillet over medium heat.
• Add sausage and cook until the sausage has browned slightly.
• Add onion and red bell pepper and cook until soft and onion turns a rich golden color.
• Add the wine and let evaporate for 3 minutes.
• Add garlic, and cook 1 minute more.
• Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes.
• Raise heat and bring sauce to a boil, stirring frequently.
• Reduce heat and let simmer until the sauce has thickened.
• Stir in basil and set sauce aside.
• Meanwhile bring 4 qrts water to a boil in a large pot, add 1 tbsp salt and drop in the pasta all at once, stirring well.
• When the pasta is almost done, return the skillet with the sauce to a medium heat.
• When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again.
• Place the pasta in a serving platter and top with the crumbled goat cheese.
• Serve at once with sauteed spinach with lemon juice, and crusty bread.

DUNGENESS CRAB AND HEIRLOOM BEAN BRANDADE

Steps:

• Rinse beans with cold water; place in large saucepan. Add enough cold water to cover beans by 2 inches; let soak overnight. Drain. Return beans to same pan. Add enough cold water to cover beans by 3 to 4 inches.
• Add celery stalk, carrot, and onion. Bring to boil. Reduce heat; simmer uncovered until beans are tender, about 1 hour. Remove from heat. Add 1 teaspoon coarse salt; let beans cool in cooking liquid. DO AHEAD: Can be made 2 days ahead. Cover and chill in cooking liquid. Before using, drain beans, reserving 1/4 cup cooking liquid.
• Lightly butter 1-quart baking dish. Combine crab, cheddar cheese, mayonnaise, mustard, lemon juice, and Worcestershire sauce in medium bowl; chill.
• Melt butter in large saucepan over medium heat. Add shallots; sauté until soft, about 3 minutes. Add chopped celery, garlic, and cayenne; stir 2 minutes. Add beans and 1/4 cup cooking liquid; cook until heated through, mashing beans coarsely, about 2 minutes. Add Crescenza cheese; stir until melted. Fold in crab mixture and 2 tablespoons parsley. Season with salt and pepper. Transfer to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Chill crab brandade uncovered until cold, then cover and keep chilled.
• Preheat oven to 400°F. Bake brandade uncovered until heated through and mixture begins to bubble at edges, about 30 minutes. Sprinkle with 2 tablespoons parsley. Serve warm with toasted baguette slices.
• Ingredient tip:
• Crescenza cheese is a soft-ripened cow's-milk cheese traditionally made in Italy. Look for it at your local cheese store, or order it online from bellwethercheese.com or mozzco.com.
• What to drink:
• Try a crisp California Chardonnay with the appetizers. We like the Cakebread Cellars 2007 Napa Valley Chardonnay ($39). It's bright and fruity, with notes of lemon zest and pear. The Napa Valley winery, which was founded in 1973, is currently run by four members of the Cakebread family.

PAPPARDELLE WITH SLOW-COOKED BRISKET

Steps:

• Cook the pasta in a large saucepan of salted boiling water for 6-8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve.