Ingredients
- 1 lb spaghetti
- olive oil
- 1½ lb guanciale
- 4 eggs
- ¾ cup parmesan
Instructions
- Cook the spaghetti.
- Sauté the guanciale.
- Mix the eggs and cheese (and warm over the boiling pasta water). Add a bit of salt and a lot of black pepper.
- Once cooked, add the spaghetti to the guanciale pan so it gets coated with oil.
- Then move spaghetti and guanciale to the egg mixture bowl and mix. (Leave the oil in the pan.)
Ingredients- 4 chicken breast halves (no skin)
- flour
- olive oil
- 6 cloves garlic
- ½ cup chicken broth
- 2 tbsp lemon juice
- lemon zest
- chilli flakes
- chopped cilantro
Instructions- Sprinkle the chicken with salt and pepper; flatten if you want; dredge in flour.
- Cook the chicken in olive oil on medium high for 2-3 minutes on each side. Remove and keep warm in the oven while cooking the sauce.
- Add garlic to the oil in the pan, cook for a bit.
- Add chicken broth, lemon juice, lemon zest and chilli flakes, and allow to reduce.
- Add cilantro, salt and pepper. Then spoon over chicken.
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Ingredients- 1 onion (grated)
- 3 cloves garlic
- ½ cup parsley
- ½ cup Parmesan
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp ketchup
- pinch red pepper flakes
- ½ lb ground beef
- ½ lb ground veal
- 6 oz pancetta
- 1 onion (sliced thin)
- 2 cloves garlic
- pinch red pepper flakes
- 14-oz crushed tomatoes
- 1 lb spaghetti
Instructions- Mix all ingredients up to the ground meat.
- Gently mix in the ground meat with hands and form into around 16 meatballs.
- Bake for 15 min at 400°F.
- Sauté the pancetta.
- Add the onions and garlic.
- Add the tomatoes, red pepper flakes, salt and pepper.
- Simmer and allow to reduce (about 15 min).
- Mix spaghetti, sauce and meatballs. Add parsley and Parmesan to taste.
Notes- The meatballs were a bit soggy and not meaty enough. Increase the proportion of meat, and be sure to strain the liquid from the onion and garlic.
- Grating the onion and garlic is wet and messy. Better to finely chop.
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Ingredients- ½ cup olive oil
- ½ lb spaghetti
- 3 shallots (chopped)
- 2 cloves garlic (minced)
- 1 lb shrimp (peeled, deveined)
- 2 lemons (zested and squeezed)
- 3 cups arugula
- ¼ cup parsley (chopped)
Instructions- Infuse the olive oil with the zest of one lemon.
- Sauté the shallots and garlic.
- Add the shrimp; allow to cook covered for 5 minutes.
- Add cooked spaghetti, lemon juice, remaining lemon zest, arugula, salt and pepper and toss.
- Turn off heat, add lemon oil and parsley and toss.
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Ingredients- ¼ cup olive oil
- 6 cloves shallots
- 6 cloves garlic
- 12 slices pancetta
- 1 cup sundried tomatoes
- 1½ cup white wine
- 1 lb shrimp (peeled, deveined)
- 2 cups arugula
- ¾ lb spaghetti
Instructions- Sauté the shallots, garlic, pancetta in the olive oil.
- Add the sundried tomatoes.
- Add the white wine, allow to reduce.
- Simmer and add the shrimp; allow to cook covered for 5 minutes.
- Reduce heat, add arugula and toss.
- Add cooked spaghetti and toss.
NotesSource
Ingredients- 4 veal scaloppine (¼-½ inch thick)
- 1 lemon (sliced thin)
- 4 slices proscuitto
- ½ cup white wine
- ½ cup chicken broth
- 14½ oz can whole tomatoes (drained and chopped)
- ½ cup cream
- sage
Instructions- Season the veal scaloppine with salt and pepper.
- Add two slices of lemon to each scaloppa, and a sage leaf on each lemon slice.
- Press a slice of proscuitto on each scaloppa.
- Warm olive oil in a skillet on medium-high heat.
- Sauté the scaloppine, proscuitto side down, for 2 minutes.
- Turn over and sauté for 1 minute.
- Keep scaloppine warm in the oven while cooking the sauce.
- Deglaze the skillet with the white wine, scraping the burnt bits.
- Add the chicken broth and allow to reduce.
- Add tomatoes, cream, salt and pepper.
- Top the veal with the sauce and add some chopped sage.
Notes- So delicious!
- Really quick; around 20 minutes to prepare and cook.
- Quite expensive; $16 for the veal, $4 for the proscuitto.
- I used really thin veal scaloppine from Whole Foods, and overcooked it a bit. 1 minute on each side might have been enough.
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Ingredients- 1½ lb chicken breasts (thinly sliced)
- ½ cup flour
- 3 eggs (lightly beaten)
- 1½ cup breadcrumbs
- ½ cup Parmesan
- 1 bulb fennel (thinly sliced)
- 2½ cups cherry tomatoes (halved)
- 2 cloves garlic
- ½ cup mascarpone
- dried thyme
Instructions- Dredge the chicken breasts in flour, then the eggs, then a mixture of breadcrumbs, Parmesan and dried thyme.
- Fry in olive oil for 3 or 4 minutes on each side, then keep warm in the oven (around 150°F).
- Add more olive oil, and cook the fennel until soft (about 5 min).
- Add cherry tomatoes, garlic, thyme, salt, pepper, and cook until the tomatoes are soft (about 5 min).
- Remove from heat, add mascarpone and stir.
Notes- 1½ lb of chicken made about eight pieces of chicken and was enough for three people.
- I used two bulbs of fennel and it was too much, so I think one is better. It wasn't as soft as I would like, so slicing thinner might be better, but Joe liked it as it was.
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Ingredients- 3 thin ribeye steaks (less than ½ in thick)
Instructions- Rub the steak with olive oil, salt, pepper.
- Heat a nonstick pan to medium heat.
- Cook the steaks on each side for just a minute or two.
- Let it sit before cutting.
Notes- I got the Rancher's Reserve ribeye steaks from Safeway at $10/lb. There were three in the pack for $14, and it was enough for a big meal.
- Use a nonstick skillet!
Ingredients- ½ lb orechiette
- 1 onion (chopped)
- 1 lb turkey sausage
- 2 tbsp oregano (chopped)
- ½ cup mascarpone
Instructions- Cook the pasta.
- Sauté the onion, then add the sausage, then the oregano.
- Add some pasta water and the mascarpone.
- Add pasta, salt, pepper.
Notes- The turkey sausage from Whole Foods didn't seem as tasty as the one from Berkeley Bowl.
- I used leftover ziti and rigatoni, but orechiette would have been nicer.
- Tasted quite plain so I added some thyme and butter.
- Still quite plain overall. Original recipe has cannellini beans, but I don't like them. Mushrooms and spinach might be nice.
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Ingredients- 10 chicken thighs (deboned and cut in three)
- 1½ lb potatoes
- 1 lb cherry tomatoes
- oregano
- red wine vinegar
Instructions- Boil the potatoes until soft (around 20 min)
- Prick tomatoes with a knife, then boil for around 1 min, then pinch off skins once cooled.
- Rub chicken with salt, pepper and olive oil, then fry on high heat until almost cooked (about 10 min).
- Smash potatoes a bit, and mix with tomatoes and chicken in a baking dish.
- Bash up oregano leaves with some salt, the mix with 4 tbsp olive oil, a splash of red wine vinegar and some black pepper. Add to baking pan and toss.
- Bake at 400°F for about 40 min.
Notes- Deboning the chicken is quite time-consuming.
- Peeling the tomato skins is also very time-consuming.
- More oregano would be better!
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Ingredients- 1 New York steak (about 1½ in thick)
Instructions- Take the steak out of the fridge for around 30 min to allow it to reach room temperature.
- Preheat a pan in the oven at 450°F.
- Rub the steak with lots of salt and pepper.
- Cook the steak on one side for 4 min.
- Cook the steak on the other side for 4 min.
Notes- The steak was medium well after 8 min on each side. Maybe 3 min each side would make it a nice medium rare.
- The first time, I tried searing it on the stove with oil. Huge amounts of smoke, and the pan and the steak were burnt. (Not sure if this was because of the oil or because the pan was too hot, but the next time I used no oil.)
- Not sure if the handle Emily's pan is oven safe ... had a slight chemical smell.
Ingredients- shallots (chopped fine)
- cremini mushrooms (chopped thin)
- ½ cup red wine
Instructions- Sauté the shallots with salt and pepper.
- Add the mushrooms, cook for a while.
- Add the red wine, allow to reduce.
Notes- Tastes too strongly of red wine! Maybe better to use beef broth. Maybe cornflour to make it more saucy, but I mostly wanted the shallots and mushrooms.
Ingredients- 1/3 lb pancetta (chopped)
- 4 russet potatoes (peeled and diced)
- 1 clove garlic
- thyme
- rosemary
Instructions- Sauté the pancetta (about 5 min). Remove but leave fat in the pan.
- Add garlic, potatoes, salt, pepper and cook about 30 min, stirring frequently.
- Add pancetta, thyme, rosemary, and cook a bit more.
Notes- Definitely need to use a nonstick pan for this!
- The original recipe uses bacon as well as pancetta so there is enough fat to cook the potatoes. Since I just used pancetta, there wasn't much fat so I added oil and butter.
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Ingredients- 4 cups red & yellow cherry tomatoes (halved)
- ¼ cup capers (rinsed & drained)
- 1 tbsp olive oil
- ½ cup breadcrumbs
- ½ cup ziti
- ½ cup pecorino romano (grated)
- ¼ cup parsley (chopped)
Instructions- Mix tomatoes, capers, olive oil, salt, pepper in a buttered baking dish.
- Sprinkle breadcrumbs on top, drizzle olive oil over.
- Bake at 375°F for 30 min.
- Cook the pasta, add the cheese and toss together.
- Add tomato mix, parsley, salt, pepper, a little pasta water or olive oil if desired to make the sauce.
Notes- I forgot to rinse the capers, and they turned out very sour.
- The whole thing was very soggy. The breadcrumbs were not crunchy even though I drizzled olive oil over them.
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Ingredients- 1 lb orzo
- 4 cups chicken broth
- 2 tbsp olive oil
- ¾ lb Italian turkey sausage
- 3 cloves garlic (minced)
- 1 large red capsicum (roasted, diced)
- 2 tomatoes (diced)
- ¼ tsp red pepper flakes
- 2 tbsp parsley (chopped)
Instructions- Cook the orzo in the chicken broth for around 8 min.
- Sauté the sausage in the oil until cooked through.
- Add garlic, cook for a while.
- Add capsicum, tomatoes, red pepper flakes, cook for a while.
- Add pasta, parsley, salt, pepper.
Notes- To roast the capsicum, I broiled in the toaster oven for 8 min, left it in a covered bowl for 20 min (to let it steam), then peeled the skins off.
- A yellow capsicum would be nice for colour contrast.
- 4 cups was not enough liquid for 1 lb of orzo. Should have added water.
- 1 lb orzo was too much. ½ lb or ¾ lb would be good.
- I added tomato paste, not sure if it made a difference.
- I used too much red pepper flakes, but it would probably be bland without.
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Ingredients- 1 lb pork tenderloin
- ¾ cup flour
- 3 eggs
- 1½ cup breadcrumbs
- 3 tbsp oil
- ½ cup mayonnaise
- ¼ cup mustard
- 2 tbsp rosemary (chopped fine)
Instructions- Slice pork into ¼ inch medallion.
- Dip in flour, egg, breadcrumbs, then sauté on both sides.
- Mix mayonnaise, mustard and rosemary for dipping sauce.
Notes- The original recipe suggests brining the pork, but it wasn't necessary.
- The original recipe uses panko breadcrumbs; I used italian.
- I cooked about 8 medallions at a time, while preparing the next batch.
- I sautéed a bowl of cherry tomatoes. They were really nice with the dipping sauce.
- Also, the dipping sauce is great for chicken nuggets or chicken strips.
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