Painterspasta Recipes

FARMER'S PASTA

Steps:

• Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
• Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
• Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

DINNER ON A PAINTER'S PALETTE

Steps:

• For the Yams: Place a sheet of aluminum foil on the bottom oven rack, then preheat oven to 400 degrees F.
• Bake yams on the top rack for 1 1/2 hours, or until they are soft and have started to ooze beads of dark syrup. Remove yams from oven and allow to cool slightly. Then separate and discard the skins. Whip yams in a food processor or mash by hand. (Unlike regular mashed potatoes, yams benefit from the smoothness created by a food processor.) Add nutmeg and slowly mix in half-and-half. Reserve.
• For the Spinach: Remove stems, then wash spinach thoroughly. Shake off excess water, but do not dry.
• In a non-aluminum pot, over medium heat, add the oil, garlic, and leek. Stir until leeks and garlic become translucent. Add spinach and cover pot. Cook for approximately 5 minutes, or until spinach has completely wilted. Let cool, then squeeze out all liquids. Puree spinach in a food processor along with salt, pepper and nutmeg. Reserve.
• For the Beets: Preheat the oven to 450 degrees F.
• Roast beets in the oven until tender, about 1 1/2 hours. Let cool. Peel off skin and discard. Then puree beets in a food processor. Reserve.
• For the Scallops: Season the scallops with salt and pepper. Saute in a butter over medium-high heat for approximately 2 minutes per side, or until cooked throughout.
• Reheat vegetables just before serving. Spoon 1 dollop of veggies onto each palette, and add 1 scallop. Serve immediately.

PASTA PUTTANESCA RECIPE

Steps:

• Heat olive oil in a large sauté pan over medium high heat. Add garlic, anchovy, and red pepper cook until garlic is lightly browned.
• Crush tomatoes and add with juices. Fill the empty tomato can 1/4 of the way with water and pour into the pan. Bring to a boil, stirring occasionally, then reduce to a simmer.
• Add capers, olives, and oregano. Cook at a simmer for 20 minutes, until sauce thickens.
• While the sauce is cooking bring a pot of generously salted water to a boil. Add the pasta and cook uncovered over high heat until al dente.
• Drain pasta, toss with sauce and serve.

PAINTER'S PASTA

Steps:

• Blanch sun-dried tomatoes by dropping them into a small pot of boiling water; immediately remove pot from heat and allow to soak until soft, about 10 minutes; Drain and set aside to cool.
• Heat a large skillet over medium high heat.
• Drizzle in a little olive oil, enough to coat bottom of pan plus a little extra.
• Add minced garlic and most of the chopped green onions (reserve some onions for garnish later); sauté until lightly browned.
• Slice the cooled tomatoes into strips, add to skillet along with the roasted red pepper strips.
• Squeeze the lemon juice into the pan to add moisture and continue to sauté.
• Sprinkle in a little garlic powder, salt and pepper, red pepper flakes, and about 1 Tbsp or some of cheese (grate a layer of cheese "snow" over the surface).
• Sauté until peppers are heated through, sampling sauce and reseasoning to your tastes, adding as much garlic powder, cheese, salt, pepper, and red pepper flakes as you prefer.
• Remove pepper mixture from the pan using a slotted spoon and set aside in a covered bowl, leaving any remaining oil in the pan.
• Add about 3 more Tbsp olive oil and heat for about 1 minute, and then add the drained pasta and toss in the oil to coat.
• Squirt a bit more lemon juice, red pepper flakes, and grate more cheese over the pasta, toss.
• Add some of the pepper mixture to the pasta (maybe 1/2 cup or so) and toss to coat to the pasta, tossing to coat well.
• Add a ladleful or so of reserved pasta cooking water and toss to coat--it should not be very dry, but it should not be very wet either.
• Portion out some pasta onto serving plates and top with a scoop of the pepper mixture.
• Garnish with reserved green onions, a grating of cheese, fresh parsley.

PAINTER'S VEAL

Steps:

• Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal is usually thin enough from my butcher, so I can skip this step.) Cut veal into 1-inch pieces. Dredge the veal in the flour.
• Heat the oil in a large skillet over medium heat. Brown the veal in the oil; drain well. Place in a lightly greased 11x7x1 1/2 inch baking dish. Sprinkle with paprika. Set aside.
• Wipe out the skillet, then add the 3 tbsp butter and melt. Saute the mushrooms and onion in the butter over medium heat, stirring constantly, until the vegetables are tender. Add the beef broth and remaining ingredients. Stir well. Bring to a boil; cover and reduce the heat to low. Simmer for 3 to 5 minutes.
• Pour the mushroom mixture over the reserved veal. Cover and bake at 350 degrees for 30 minutes.