Molto Gusto_ Easy Italian Cooking - Mario Batali [32]
Transfer the pasta to a serving bowl and scatter the bread crumbs over the top. Serve with additional grated Parmigiano on the side.
Penne alla Primavera
SERVES 6 · PHOTO PASTA
6 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced
2 medium carrots, peeled, halved lengthwise, and sliced ¼ inch thick
4 ounces morels, halved if large, or cremini mushrooms, thinly sliced
8 ounces asparagus, stalks sliced ¼ inch thick on the bias, tips reserved separately
1 cup fresh or frozen peas, thawed if frozen
1 cup fava beans
4 scallions, white part only, thinly sliced
Maldon or other flaky sea salt and coarsely ground black pepper
Kosher salt
1 pound penne rigate
1/3 cup coarsely chopped fresh Italian parsley
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh mint
Freshly grated Parmigiano Reggiano for serving
Heat ¼ cup of the oil in a large pot over medium-high heat until hot. Add the garlic and cook, stirring, until barely golden, 1 to 2 minutes. Add the carrots, reduce the heat to medium, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the mushrooms and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the sliced asparagus and cook for 2 minutes, then add the asparagus tips, peas, fava beans, and scallions, season well with Maldon salt and pepper, and cook, stirring, until all the vegetables are just tender, about 2 minutes longer. Remove from the heat.
Bring 6 quarts of water to a boil in another large pot and add 3 tablespoons kosher salt. Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving ½ cup of the water.
Add the pasta and ¼ cup of the reserved pasta water to the vegetables, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes. Stir in the remaining 2 tablespoons olive oil and a splash or two more of the reserved pasta water if necessary to loosen the sauce, then stir in the herbs and serve immediately, with grated Parmigiano on the side.
Penne alla Papalina
SERVES 6 · PHOTO PASTA
Kosher salt
6 tablespoons extra virgin olive oil
8 ounces sliced prosciutto, cut into 1-inch squares
One 10-ounce package (2 cups) frozen peas, thawed
1 pound penne rigate
4 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus extra for serving
Coarsely ground black pepper
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, combine 3 tablespoons of the oil and the prosciutto in another large pot and cook over medium-high heat, stirring occasionally, until the prosciutto has rendered some of its fat and is golden brown, about 5 minutes. Remove from the heat and stir in the peas.
Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water.
Whisk the eggs together in a medium bowl to break them up, then whisk in the remaining 3 tablespoons oil and ¼ cup of the reserved pasta water.
Add the pasta to the prosciutto and peas and stir and toss over medium heat to mix well. Add the egg mixture, remove from the heat, and stir and toss vigorously to slightly cook the eggs (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the Parmigiano, season with pepper, and serve immediately, with additional grated cheese on the side.
6
PIZZA
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