Category: Main Course

Ingredients

• 1 lb. Trofie or Trenette
• 1 fresh potato
• 1/2 cup cooked string beans

Pesto prepared as follows:

• 1 bunch sweet basil
• 2 tablespoons pinoli
• 4 shelled walnuts
• 2 tablespoons grated parmesan cheese
• 2 tablespoons grated pecorino cheese
• 1 clove garlic
• 1/2 cup extra virgin olive oil
• salt, pepper

Preparation

• Blend the above pesto ingredients until uniformly creamy**
• Cut the potato into thin slices.
• Bring a pot of salt water to a boil and add the pasta and the potato.
• Cut the string beans into pieces and steam.
• Add to the pasta and potato 2 minutes before the pasta is done.
• Strain but save some salt water. Add the pesto and mix.
• Add some of the salt water if too dry. Serve immediately. Serves four. Fresh ricotta may be added to the pasta and pesto just before serving.
   

**If in a hurry or don’t have the ingredients to make your own pesto, try Pesto alla Genovese sold at our shop
Recipe, courtesy of Italian Harvest

Ingredients:·         

½ cup Oli + Ve extra virgin olive oil of your choice
·         4-5 pounds dark and light turkey meat, cut into 1 by 3 inch chunks
·         ½ cup pancetta, minced (sub prosciutto)
·         1 cup crumbled Italian sausage, half sweet, half hot
·         3 cups diced onions
·         2 cups diced carrots
·         3 cups diced celery
·         ¼ cup minced garlic
·         Big pinch crushed red pepper
·         1 ½ T finely chopped fresh rosemary
·         1 ½  T finely chopped fresh sage
·         3 T finely chopped Italian parsley
·         Salt
·         Freshly ground black pepper
·         1 Cup dry red wine or white wine
·         8 cups canned whole tomatoes, with their juice, crushed
·         1 pound penne or rigatoni pasta
·         1 cup grated parmesan cheese
Preparation:
Prep time: 60 minutes
Coat the bottom of a large skillet with the extra virgin olive oil and heat over medium heat. Add the turkey meat, pancetta and sausage and cook until the meat begins to brown. Add the onions, carrots, celery, garlic, rosemary, sage and 1 ½ teaspoons of the parsley. Season with salt and pepper to taste and cook for 10 to 15 minutes. Add the wine and simmer until reduced by half. Add the tomatoes to the pan with enough water to cover all the ingredients. Bring to a simmer and cook the sauce for 1 ½ hours, adding more water if needed.
Bring a large pot of well-salted water to a boil. Add the pasta and cook until very al dente, do not overcook! Drain, reserving 2 cups of the cooking water. Add the pasta to the sauce with ½ cup of the cooking water. Simmer 2 to 3 minutes for the pasta to absorb some of the sauce. If the mixture seems dry, add a little more pasta cooking water. Adjust the seasonings. Toss and serve sprinkled with the grated parmesan and the remaining parsley.
Courtesy of Stonesthrow Winery – check them out at www.stonesthrowwinery.com!

Ingredients:

·         ½ lb. ground sirloin

·         12oz. can Italian plum tomatoes

·         1 onion

·         1 carrot

·         1 stalk of celery

·         ¾ cup red wine

·         Oli + Ve Extra Virgin Olive Oil (EVOO)

·         Salt

·         1 lb. Pappardelle pasta (sold at Oli + Ve)

Directions:

(1)    Finely chop carrot, onion, celery. Place in a pot and sauté in Oli + Ve EVOO until it almost starts to burn (this sweetens the carrots and onions and gives the sauce a true homemade flavor). Take your time on this step, please.

(2)    Add the sirloin and raise the heat stirring until browned.

(3)    Splash with wine and let the wine evaporate.

(4)    Salt to taste.

(5)    Add the tomatoes, break them up, lower the heat and cook for 40 minutes, stirring occasionally. (If sauce seems too thick, add some of your pasta water.)

(6)    Cook pasta keeping it al dente.

(7)    Serve with grated parmesan. 

Courtesy of Stones Throw Winery