Tag Archives: basil

Bucatini two ways!

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Bucatini

Bucatini is one of my favorite pastas. It is a long noodle (#6) and it is hollow. This makes a chewy and delicious pasta dish. The first method is with bread crumbs, garlic, olive oil and herbs, topped with cheese and bread crumbs. The second has a sauce of butter roasted tomatoes with anchovies and garlic. Both are super fast and easy. Both have two layers of garlic flavor, utilizing fresh garlic and Vik’s Garlic Fix, one of my favorite products.

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Bucatini with breadcrumbs

Bucatini with Bread Crumbs and Garlic, serves 4

Ingredients:
1 cup fresh bread (Italian or sourdough is best for this) crumbs toasted in a pan with 2 TBS butter
10 cloves garlic, chopped
2 TBS Vik’s Garlic Fix
1 TBS fresh cracked pepper
1/4 cup olive oil
1 bunch of fresh parsley or 1/4 cup dried parsley
crushed red pepper flakes to taste
1/4 cup parmigiana, grated
1/2 package bucatini pasta, cooked al dente

Method:

garlic and oil

The sauce is made as the pasta cooks. While your pasta is boiling place the olive oil, Vik’s and the red pepper in a frying pan and sear till the garlic is soft and lightly browned.

breadcrumbs

When the pasta is done strain and toss with the sauce. Add salt and pepper to taste. Then add the cheese and top with bread crumbs and parsley! It is delicious!

Bucatini with breadcrumbs
Next method: Butter Roasted Tomato Sauce, serves 4

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Ingredients:

8 cloves of garlic
1 TBS Vik’s Garlic Fix
2 cups cherry tomatoes
1 28 ounce can of chopped tomatoes (and juice)
6 small anchovies in olive oil
1/4 cup Sweet Onion Sugar
2 Tbs Italian Herb Blend
6 Tablespoons of butter cut into small pieces
Salt and Black pepper
1/2 package Bucatini Pasta, cooked al dente

Fresh Italian Parsley or Basil for garnish.
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In an oven proof pan with deep sides, place all ingredients. Roast at 350 degrees for 40 minutes. After removing from the oven, smash the garlic, tomatoes and anchovies with a fork to achieve a thick chunky sauce. Toss half of the sauce with the bucatini and a ladle of pasta water. Then dish up and put remaining sauce on the pasta. Garnish with the fresh herbs.

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Saffron, Blood Orange, Chicken and Herb Salad

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Fennel chicken salad blood orange

You are going to LOVE this. It is so good, full of herbs, honey, saffron and grilled chicken… flavor, flavor and more flavor! the original inspiration came from the fabulous cook book, Jerusalem. I added more herbs and changed the oranges to blood oranges.

This is easy. You can do it with blood oranges, regular oranges or tangerines. The honey, saffron and reduced orange pieces make for a fabulous sauce/dressing. This serves 4 as a side dish or 2 as a meal.

Ingredients:

  • 1/4 cup of your favorite honey
  • 2 blood oranges
  • 1 teaspoon of saffron threads
  • 2 TBS champagne vinegar
  • 1 1/2 cups (or more to cover oranges) water
  • 2 chicken breast halves (boneless/skinless)
  • 1/4 cup olive oil
  • 1 TBS Sumac
  • 2 TBS fresh lemon juice
  • 2 small fennel bulbs sliced thinly
  • 1 cup cilantro leaves
  • 1 cup mint leaves torn
  • 1/2 cup basil leaves chiffonade
  • 1 red chile thinly sliced
  • sea salt and freshly ground pepper to taste

Method:

  • Preheat oven to 400 degrees If using a grill, start it.
  • Trim and top the oranges. Cut one into wedges of 8ths with the skin on, remove the peel and make supremes on the other. Reserve the supremes for the salad.
  • Place the 8ths of orange into a saucepan with the honey, saffron, vinegar and water to cover the orange pieces.
  • Bring to a boil and then simmer for about an hour, till a thick syrup forms.

Blood orange and honey

  • Allow to cool slightly then put into a food processor and process till a thick syrup results. You may need to add a tiny bit more water.

Blood orange and honey food processor

  • Put the chicken on a grill pan or grill and sear till golden and char marks form (2-3 minutes per side, then put in the oven to finish, till interior measures 150 degrees and then remove and allow to cool.

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  • When cool enough, tear apart chicken into bite size pieces, add to a large bowl and then add the herbs, oranges, fennel, chiles, lemon juice and the orange syrup. Toss, add remaining olive oil and season with salt and pepper to taste.

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Roasted Tomato & Fresh Mozzarella Ravioli

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Wonderfully easy and fresh Ravioli! So easy 40 minutes from oven to table. You can also roast the tomatoes ahead of time and make this even faster.

The tomatoes are mostly small grape tomatoes, but I tossed in a few others too. The ravioli dough is actually won ton wrappers. I cannot find my ravioli cutters after the move, so I used a biscuit cutter. This recipe serves 2, but you could easily double it.

Ingredients:

  • 1# of ripe cherry or grape tomatoes
  • Olive oil
  • Vik’s Garlic Fix (or fresh garlic minced with a sprinkling of Kosher salt)
  • finely chopped Italian Parsley, Basil and rosemary (about 3 tablespoons total)
  • 8 nice leaves of Italian Parsley and Basil for the raviolis
  • 8 small balls of fresh mozzarella
  • 1 package of wonton wrappers
  • 1 cup of dry vermouth (or chicken stock)
  • Reggiano Parmesan for grating
  • Additional seasoning to taste for the sauce, smoked salt, Vik’s Garlic Fix, coarse black pepper & crushed red pepper.

Cut the tomatoes in half. Place on a cooking sheet with rim. Drizzle with olive oil, Vik’s Garlic Fix, a spring of rosemary leaves and black pepper.

Roast at 350 for 30 minutes

Remove and cool slightly

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On a floured counter, lay out 8 wonton wrappers and place one parsley leaf, one basil leaf, one tomato half and one ball of mozzarella ball on each. On 8 other wonton wrappers, brush the egg wash and then place on top of the “loaded” wrappers. Seal carefully and then cut with a ravioli cutter or leave square. Place these on a cookie sheet lined with wax paper and allow to dry a bit. 10 minutes is optional, but 5 is fine.

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While the ravioli is drying, put remaining tomatoes and juices in a saute pan and simmer with the vermouth and additional basil, parsley and rosemary. Season to taste.

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In a pot of boiling water, cook the ravioli for 3-4 minutes in small batches. Use a slotted spoon to plate and cover with sauce and top with cheese.

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Pesto: Summer’s Gift

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There are few things that can compare to home made pesto. It evokes the essence of the garden, all of that basil and garlic… but it also has a richness and depth because of very good olive oil, lots of Parmigiano Reggiano and most importantly pine nuts and pistachios! As my basil plants dictate (it takes ARMFULLS of basil), I make a big batch and freeze it. It does keep well in the refrigerator too, at least 6 weeks.  I never use a recipe, but I paid attention this time to the amounts so you too could make some of the best “green sauce” in the world. If you have a smaller amount of basil, you can divide this recipe. Just remember to taste the pesto for balance and seasonings. It should have a little tang to it and also be rich and slightly crunchy. Some people use other nuts, such as walnuts, but I promise nothing can compare with the combination of pine nuts and pistachios. The are expensive, but really worth it in this instance. And a little pesto can go a long way too! 

Ingredients:  

1 1/2 cups pine nuts

1 1/2 cups pistachios

16 cups of basil leaves and flowers if you have them. I sometimes add parsley and arugula to the mix, but the predominate flavor needs to be basil. 

Zest and juice of three large lemons

3 heads (not teeth, full heads) of garlic, skinned and cut into chunks

1 1/2 -2 cups of good olive oil you judge when the consistency is ideal

2 tablespoons smoked sea salt (non smoked is fine too)

3 tablespoons fresh cracked pepper

1 tablespoon raw sugar

1-2 tablespoons crushed red pepper

3 cups freshly grated Parmigiano Reggiano (you can do this in the food processor ahead)

 

You will need a food processor for this. If you do not have one, a blender works, but you will have to do it in smaller batches. I have a very large Cusinart, so I do a big batch at one time. 

Method: 

Get all ingredients in place. Toast the nuts in a dry skillet. Do not crowd them too much. I did two batches for this recipe. 

While the nuts are cooling, fill the processor bowl with basil, slightly packed, but not too tight. You should have some basil left over, this will go in after the first part is ground. 

Add the salt, pepper, red pepper, 1 cup of olive oil, garlic, all of the lemon zest and juice. Pulse till the basil is reduced in volume, add the rest of the basil and more oil. The oil and the lemon juice allow the basil to be ground down into a paste. The lemon juice is used for flavor, but also to keep the pesto bright green. Add all of the nuts and process again, adding olive oil as needed to make the paste. Add the cheese and more olive oil as needed. It should be a thick paste, but one that easily drops from a spoon. Once you have it all ground up, taste, add more seasoning if you need it. 

Freeze in containers the size that you are likely to be using it. I find that about 1 cup servings are good for two people. This is great on pasta, pizza, fresh mozzarella, ricotta, crostini, chicken, steak and even on scrambled eggs.  I also like to dip bread sticks in it. However, my favorite way to eat it is over pasta.