Category: First Courses

Egg and Smoked Scamorza Pasta – A Carbonara-Inspired Vegetarian Dish

This vegetarian dish is inspired by the renowned Carbonara. I would not call it “Vegetarian Carbonara” though, as there is no such thing in Italy. If you are interested in the original Roman dish, many Cannolo Award winners have recipes for it, including Memorie di Angelina’s Spaghetti alla carbonara.

Aside from how it should be called, the dish that I’m presenting is absolutely delicious and fun to eat. Just like for Carbonara, the main execution difficulty is to find the right moisture balance: allow the eggs to firm up “just enough” and not more!

Egg and Smoked Scamorza Pasta

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Egg and Smoked Scamorza Pasta

Ingredients

  • 140 g spaghetti or other long dried pasta
  • 2 eggs, beaten
  • 100 g (3 ½ oz) smoked scamorza (or smoked provolone), thinly diced
  • 3 Tbsp Parmigiano, grated
  • 1 Tbsp unsalted butter
  • 2 cloves garlic, sliced
  • Black pepper, freshly ground
  • Salt

Preparation

  1. Prepare the ingredients (1), then start boiling the pasta in salted water for the time indicated on the box.
  2. Lightly beat the eggs with the Parmigiano (2).
  3. Roast the garlic in the butter at low heat for 5 minutes (3), then discard the garlic.
  4. When the pasta is "al dente," drain it quickly then toss it back in the pot along with the garlic-flavored butter. Turn on the heat at low. Stir gently.
  5. Add the beaten eggs and cheese, then continue to stir, scraping the bottom of the pan, until the eggs start to firm up (4). It's important to keep the eggs partly runny, as they will continue to cook in the bowls after being served.
  6. Serve immediately covered with the smoked scamorza and some black pepper. The heat of the pasta will soften the cheese and melt it slightly.
https://www.disgracesonthemenu.com/2012/05/egg-and-smoked-scamorza-pasta.html

Handmade Tagliolini with Mushrooms

Most Italians would be perfectly happy to eat pasta every day, and some probably do! Everyday pasta is normally dried durum pasta, delicious when of good quality and properly cooked, and also convenient as it can be stored for months in the cupboard. Fresh pasta, on the other hand, is generally regarded as more sophisticated, and it’s more likely to be found on restaurant menus. This recipe describes how to make ‘tagliolini’ from scratch without a pasta machine, and then serve it with a simple wine mushroom sauce. ‘Tagliolini’ is a kind of ‘tagliatelle,’ and is similarly named from the verb ‘tagliare,’ to cut.

Fresh pasta has a different texture and flavor than dried pasta also because of the different ingredients. Eggs are frequently added (most fresh pasta is labeled: ‘pasta all’uovo’) and all-purpose flour is often used instead of durum wheat flour. This is especially true when fresh pasta is made by hand since durum flour is harder to work into shape.

Handmade Tagliolini with Mushrooms

Yield: 2 servings

Total Time: 1 hour

Prep Time: 45 minutes

Cook Time: 15 minutes

Handmade Tagliolini with Mushrooms

Ingredients

     For the tagliolini

    • 100 g (3/4 cup) of flour
    • 1 egg
    • a pinch of salt (1/16 of a tsp)

     For the mushroom sauce

    • 2 cloves of garlic, each peeled and cut into 2 or 3 pieces
    • 5 or 6 medium-sized cremini mushrooms, sliced
    • 2 Tablespoons olive oil
    • a splash of white wine
    • 1/2 cup of double-cream
    • salt & pepper

     For the plating

    • 1/8 cup grated Parmigiano
    • a handful of Italian parsley leaves, minced
    • black pepper, ground

    Preparation

       For the tagliolini

      1. Using your hands, mix the ingredients together (2).
      2. Add just enough warm water (2 o 3 teaspoons) to form a compact, hard ball.
      3. Kneed for a couple of minutes (3).
      4. Have the dough rest, covered in plastic wrap, for 30 minutes at room temperature.
      5. As the dough rests, start bringing a large pot of salty water to a boil (see Cooking Pasta 101) and prepare the sauce.

       For the mushroom sauce

      1. Roast the garlic in the olive oil at medium heat (a) until golden.
      2. Add the cremini mushrooms. Roast them until they soften and start to release some liquid (b).
      3. Add a splash of white wine and wait until it evaporates fully.
      4. Remove the garlic and add the cream. Season with salt and simmer for a few minutes (c).
      5. Turn off the heat and put a lid on the pan to keep the sauce warm and moist.
      6. Mince the parsley and grate the Parmigiano in preparation for the plating.
      7. Unwrap the dough and proceed to roll and cut the tagliolini as shown in the video below.

       To complete the dish

      1. Warm up the sauce adding some pasta water to rehydrate it if necessary.
      2. Boil the pasta for 2 minutes stirring gently (it'll start floating in about a minute).
      3. Drain the pasta quickly and toss it into the pan with the sauce. Mix gently.
      4. Serve in bowls, sprinkle with Parmigiano, parsley, and some ground black pepper.
      5. Enjoy!
      https://www.disgracesonthemenu.com/2012/03/handmade-mushroom-tagliolini.html

      Note: This traditional technique makes use of the rolling pin to stretch the dough, as opposed to just pressing it. This process takes a bit of time to master, but it’s easy when making a small batch of noodles. Preparations like ravioli and tortellini are a lot harder to do by hand because they require a thinner dough.

      Egg Pasta with Green Beans and Mushrooms

      The combination of green beans and mushrooms makes for a vegetarian recipe with amazing depth of flavor. The earthiness of the mushrooms perfectly marries with the green beans, which also add texture to the dish. But the secret star of the show is the wine – its complex aroma is essential to bring all the flavors together.

      This all-season sauce can be prepared relatively quickly, almost while the pasta cooks, and makes for a satisfying dish that is also beautiful to serve.

      Egg Pasta with Green Beans and Mushrooms

      Yield: 2 servings

      Total Time: 25 minutes

      Prep Time: 10 minutes

      Cook Time: 15 minutes

      Egg Pasta with Green Beans and Mushrooms

      Ingredients

      • 125 g (4 ½ oz) fresh or dried egg pasta (e.g.: pappardelle, tagliatelle, fettuccine)
      • 100 g (3 ½ oz) green beans
      • 150 g (5 ½ oz) mushrooms (e.g.: fresh porcini, oyster, crimini), sliced
      • 1 clove of garlic, finely minced
      • ½ of a small onion, sliced
      • 2 Tbsp olive oil
      • 1 cup vegetable stock, warmed up
      • 1 cup half and half (10% fat cream)
      • ½ glass dry white wine
      • 2 Tbsp Parmigiano Reggiano, shaved
      • Salt and pepper

      Preparation

      1. Shave the green beans using a sharp potato peeler. This preparation is essential for the recipe as it tenderizes the green beans, while preserving their crunchiness.
      2. In a frying pan, sauté the green beans in olive oil for a couple of minutes at high temperature (1-2).
      3. Add the vegetable stock and let the green beans stew for 10 minutes at medium heat (3).
      4. Meanwhile, in a second frying pan, sauté onions and garlic in olive oil for a couple of minutes at high (4).
      5. Add the mushrooms and cook for 5 minutes at medium heat until tender.
      6. Add the white wine and let it evaporate completely (5).
      7. Add the cream and let it reduce for 5 minutes at low temperature (6).
      8. Merge everything into a single pan, mix and simmer for a few more minutes. Season with salt and pepper.
      9. Boil the egg pasta in plenty of salty water (see Cooking Pasta 101 for all the ins and outs), then drain it briefly and add it to the sauce mixing well for about 1 minute. Serve with some shaved Parmigiano.
      https://www.disgracesonthemenu.com/2012/02/egg-pasta-with-green-beans-and.html

      Canederli, the Italian Knödel

      Canederli are bread dumplings only found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of Veneto), where they are served as a first course or as a main entree. Variations of this dish are common in all south-eastern Europe, where they are also served as an accompaniment to meat stews and roasts. The word ‘canederlo’, in fact, derives from the German and Austrian ‘knödel’ (dumpling).

      Canederli can be considered part of ‘cucina povera’ (cuisine of the poor), as they are made of simple and inexpensive ingredients: stale bread moistened with milk and bound with eggs and a small amount of flour. However, the mixture is often enriched with cheese and Speck (a kind of smoked prosciutto also local to the north-east regions of Italy).

      There are several variations of this regional dish, the following recipe describes one of the most common: filled with cheese. Once the dumplings are prepared and boiled, they are either served “dry” with melted butter or in broth.

      Canederli, the Italian Knödel

      Yield: 4-5 servings

      Total Time: 2 hours, 20 minutes

      Prep Time: 2 hours

      Cook Time: 20 minutes

      #Canederli, the Italian Knödel

      Ingredients

         For the dumplings

        • 300 g (10 oz) stale bread, diced (which can be obtained by dicing 450 g of fresh bread and laying it on a perforated tray for 24-48 hours, covered with a tea towel) - it's important that the bread is fully dried out and crunchy
        • 225 ml (1 scant cup) milk
        • 3 eggs, lightly beaten
        • 60 g (½ cup) white flour
        • 3 Tbsp (minced) flat leaf (Italian) parsley
        • 200 g (7 oz) cheese, e.g.: Fontina, Raclette (smoked or plain), or Gouda (smoked or plain), diced
        • 45 g (3 Tbsp) unsalted butter
        • 1 ½ Tbsp olive oil
        • 1 onion, finely chopped
        • ½ tsp salt
        • ¼ tsp pepper
        • ¼ tsp nutmeg
        • 3 liters (12 cups) of vegetable stock (for boiling)

         To serve them "dry"

        • 20 g (1 ½ Tbsp) (per serving) unsalted butter
        • 10 g (2 tsp) (per serving) grated Parmigiano
        • 1 small bunch of chives, thinly sliced

         To serve them in broth

        • 1 cup (per serving) additional vegetable stock
        • Some grated Parmigiano
        • Some chives, thinly sliced (optional)

        Preparation

        1. Put the stale bread into a large mixing bowl (1). Add the milk (2), the eggs (3), as well as salt, pepper and nutmeg.
        2. Mix well and let it rest for at least two hours, covered with a tea towel, in a cool place or in the fridge. Stir occasionally to ensure that the mix absorbs the liquid uniformly.
        3. After the two hours, add the flour (4), then the parsley (5), and the cheese (6). Mix gently.
        4. Finely chop the onion (7) and fry it in oil and butter for ten minutes at medium heat, stirring occasionally.
        5. Let the onion cool (8), then incorporate it into the mix (9).
        6. Let the mixture rest for another half-hour covered with a tea towel. It should look uniformly moist and slightly sticky.
        7. Using your hands, form the canederli by pressing together enough of the mix to make balls the size of a small orange (60 to 80 grams each). You should be able produce 14-16 balls out of the entire mix.
        8. After making each ball, roll it in flour to seal the outside and prevent the canederli from sticking to each other (10).
        9. When all the canederli are ready, re-roll them into flour and compress them a second time (11).
        10. Have the vegetable stock in a large pot, well boiling on the stove.
        11. Place the canederli gently in the pot (12-13), wait until the boil is resumed (14).
        12. Boil the canederli for 12-15 minutes (they will be floating the whole time), then drain them gently.
        13. If serving the canederli "dry", warm up the butter just enough to melt it. Place 3 canederli into each plate, pour the melted butter on them, then sprinkle with some thin-sliced chives, a generous amount of grated Parmigiano, and some freshly ground black pepper.

        Notes

        Note: once boiled, the canederli can be stored in the fridge for up to 3 days, or in the freezer for up to 2 weeks.

        If serving the canederli in broth, prepare more vegetable stock (as the one used for boiling will be cloudy because of the flour). Place one or two canederli into each bowl, then pour the broth on them. Finish with some grated Parmigiano and (optional) chives.

        https://www.disgracesonthemenu.com/2012/01/canederli-italian-knodel.html

        More featured recipes

        Baked Shells Pasta with Ricotta and Spinach

        As mentioned in the Pasta 101 article, baked pasta has an important role in Italian cuisine. For this cooking style, larger cuts of pasta are layered or stuffed with filling and baked in a pan along with a sauce. The most known examples are lasagna (sheets of egg noodles, layered with Bolognese sauce and Parmigiano), and cannelloni (pasta tubes with ricotta and spinach or meat filling, covered in béchamel and/or tomato sauce). Baked shells pasta, however, would come in at the third place 🙂

        Baked pasta dishes can be made with either dried or fresh pasta. When dried pasta is used, it often needs to be partially pre-cooked by boiling it briefly in salted water. For big cuts like lasagna sheets or cannelloni, this is quite time-consuming as the pieces need to be cooked a few at a time or they tend to stick to each other. Alternatively, “oven-ready” pasta can be put directly into the oven as long as the sauce is sufficiently watery (the excess moisture will be absorbed by the pasta as it cooks). Fresh pasta never needs pre-boiling.

        To ensure proper cooking, it’s often recommended to cover the baking pan tightly with tinfoil, and then remove it part way through the cooking. This is especially necessary when using oven-ready pasta.

        Texture-wise, baked pasta is very different from boiled pasta. Because of the prolonged cooking times and the higher temperatures reached in the oven, the parts that are covered in sauce turn softer, and those that are exposed to the air become gummier or even crunchy. These modifications and the blending between the pasta and the sauce and filling result in a completely different pasta experience.

        Unlike boiled pasta, baked pasta reheats very well – and reheating sometimes even helps develop more flavor (some Italians purposely bake their lasagna the day before!)

        Baked Shells Pasta with Ricotta and Spinach

        Yield: 4-6 servings

        Total Time: 1 hour, 20 minutes

        Prep Time: 40 minutes

        Cook Time: 40 minutes

        Baked Shells Pasta with Ricotta and Spinach

        Ingredients

        • 250 g quality, dried conchiglioni (big shells)
        • 300 g fresh spinach (frozen spinach can also be used)
        • 500 g fresh ricotta
        • 700 g strained tomatoes
        • 50 g heavy cream
        • 100 g Parmigiano
        • 1 egg
        • 20 g unsalted butter
        • salt and pepper

        Preparation

        1. Cook the spinach in a large pot, covered with a lid, at medium-high heat, without any water for 5-8 minutes.
        2. If using frozen spinach, just thaw them and heat them up.
        3. Mix ricotta, egg, Parmigiano, plus some salt and pepper.
        4. Then add the cooked spinach, chopped and squeezed, and mix.
        5. Meanwhile, boil the pasta in salty water for 2/3 of the cooking time on the box. If using fresh pasta, skip this step.
        6. Drain and let the pasta cool off on a towel, then stuff every shell with a tablespoon of filling. Lay them on the baking pan previously coated with butter.
        7. Mix the strained tomatoes with the heavy cream and some salt, then pour on the pasta. Add the butter in small chunks.
        8. Bake for 30 minutes at 350 °F (180 °C) covered in tin foil, then for another 10 uncovered. Serve with a sprinkle of Parmigiano.
        https://www.disgracesonthemenu.com/2011/10/baked-shells-pasta-with-ricotta-and.html

        Pasta alla Norma – A Sicilian First Course with Character

        Pasta alla Norma is a staple Italian first course almost unknown in North America. The dish, native to Sicily, is especially known in southern Italy but can be found all around the country.

        Alla Norma sauce (likely named after the opera Norma, by Sicilian composer Vincenzo Bellini) can be recognized from other eggplant-based sauces for the use of fried eggplant and for a finish of ‘ricotta salata’ (salted ricotta), not replaceable with fresh ricotta.

        Unlike fresh ricotta (a mildly flavored dairy product resulting from the coagulation of the proteins left in the whey after the production of cheese), ricotta salata contains sea-salt and is allowed to ripen for up to 30 days, while being pressed. At the end of this process, ricotta salata reaches a firm consistency and can be shaved or grated. When added to a pasta dish, it brings a savory touch, but also some creaminess, while remaining separate from the sauce (just like regular ricotta, ricotta salata doesn’t melt).

        This recipe has been adapted from La Cucina Italiana (October 1986, page 18).

        Pasta alla Norma

        Yield: 2 servings

        Total Time: 50 minutes

        Prep Time: 20 minutes

        Cook Time: 30 minutes

        Pasta alla Norma

        Ingredients

        • 150 g dried spaghetti
        • 350 g crushed or diced tomatoes
        • 1 small eggplant, sliced
        • 25 g ricotta salata, shaved
        • 1 clove garlic, peeled and thinly diced or mashed
        • 2 cups extra-virgin olive oil
        • salt & ground black pepper
        • a few basil leaves, sliced (optional)
        • lots of paper towel!

        Preparation

        1. Lay the eggplant slices on absorbent paper, sprinkle them generously with salt (fig. 1-3).
        2. Let them rest for at least 15 minutes to draw out some moisture through osmosis (fig. 4).
        3. Wash each slice under running cold water to remove the excess salt, then vigorously squeeze the slices to eliminate even more water (which has a hint of bitterness) and to collapse some of the air pockets that constitute the eggplant's spongy structure (so that less oil will be absorbed when deep fried).
        4. Dry the eggplant slices with paper towel, then dice them into uniform cubes (fig. 5).
        5. In a tall pot, pre-heat the olive oil to 150 °C; deep fry the eggplant dices (fig. 6) for about 5 minutes until golden, then drain and lay them on paper towel (fig. 7); pat them with more paper towel to soak up any excess oil.
        6. In a large non-stick pan, fry the garlic in 1 tablespoon of olive oil (fig. 8), then add the tomatoes (fig. 9) and the fried eggplant (fig. 10). Simmer for about 15 minutes, adjusting the salt.
        7. Meanwhile, boil the pasta in plenty of salted water then drain it briefly and toss it in the pan with the sauce.
        8. Serve with a generous sprinkle of shaved ricotta salata, the (optional) basil, and some black pepper.
        https://www.disgracesonthemenu.com/2011/10/pasta-alla-norma.html

        Saffron and Leek Risotto

        Leeks (‘porri’, in Italian) have thickening properties and a more complex flavor profile than onions, thanks to the cabbage hints of their upper leaves(1). When replacing onion for leek in a risotto, the resulting dish is creamier and with more depth. Saffron is traditional in Milanese style risotto, but also a spice that goes amazingly well with leek, bringing an additional element to this first course. The preparation of any kind of risotto is very reliable, as long as a few tips (below) are kept in mind.

        (1) Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004).

        Saffron and Leek Risotto

        Yield: 2 servings

        Total Time: 25 minutes

        Prep Time: 5 minutes

        Cook Time: 20 minutes

        Saffron and Leek Risotto

        Ingredients

        • 2/3 cup of risotto rice (Carnaroli or Arborio)
        • 2 leek stalks, washed and sliced
        • 1 ½ tablespoons of butter
        • ½ glass of white wine, at room temperature
        • 3 cups of flavorful vegetable broth
        • ½ of a pouch of Italian saffron
        • ¼ cup of Parmigiano, grated
        • Black pepper, freshly ground
        • Salt

        Preparation

        1. Bring the stock to a gentle boil.
        2. In a second, larger, pot melt 1 tablespoon of butter (fig. 1).
        3. Add the leek to the butter (fig. 2) and roast it at medium heat until tender.
        4. Add the rice and toast it with the leek for 2-3 minutes (fig. 3).
        5. Add the wine and let it evaporate while stirring constantly. Reset the clock - the rice cooking time will be between 15 minutes (for Arborio) and 18 minutes (for Carnaroli).
        6. Add the vegetable broth, one ladle at a time, while stirring frequently (fig. 4). Ensure that both the risotto and the broth are kept simmering.
        7. When the rice is almost ready, dissolve the saffron in one ladle of broth and then add it to the pot. By the time the rice will be ready, the risotto will need to be quite soft, but without any excess liquid left in the pot.
        8. When the time is up, take the pot off the heat.
        9. Stir in ½ of the grated Parmigiano and the remaining ½ tablespoon of butter, adjust the salt if necessary.
        10. Let the risotto rest for 1 minute.
        11. Serve sprinkled with the rest of the Parmigiano and some ground black pepper.
        https://www.disgracesonthemenu.com/2011/09/saffron-and-leek-risotto.html

        Bell Pepper Pasta

        Italians rarely get tired of a good tomato sauce, but when they do they often resort to a tomato sauce variation. This recipe is based on the simple addition of roasted bell peppers, and of chili for some heat. The resulting sauce is great on pasta, but it also doubles as a tasty dip for toasted bread. The peppers are sliced, roasted in olive oil and then added to a tomato base. If the skins are unwanted or if a smoother texture is desired, the cooked peppers can be strained in a food mill.

        Bell Pepper Pasta

        Yield: 2 servings

        Total Time: 40 minutes

        Prep Time: 5 minutes

        Cook Time: 35 minutes

        Bell Pepper Pasta

        Ingredients

        • 1 cup tomato sauce
        • 2 small bell peppers, red or yellow (seeded and sliced)
        • 1 tablespoon olive oil
        • half of a fresh chili (minced) or 1 teaspoon of chili flakes
        • 140 g dried pasta (e.g.: farfalle, fusilli, rigatoni)
        • a sprinkle of Parmigiano (freshly grated, optional)
        • salt

        Preparation

        1. In a non-stick pan, roast the pepper in olive oil along with the fresh chili (if using it) for 5 minutes at high.
        2. Lower the heat, add the chili flakes (if using them) and cook for 15 minutes covered, adjust the salt.
        3. Strain the peppers in a food mill.
        4. Collect the pulp and discard the skins.
        5. Put the pepper purée back in the non-stick pan and add the tomato sauce.
        6. Cook for another 5 minutes to blend the flavors.
        7. Meanwhile, boil the pasta in salty water for the time indicated on the box.
        8. When the pasta is ready, drain it and serve it with the sauce and a sprinkle of grated Parmigiano (optional).
        https://www.disgracesonthemenu.com/2011/08/bell-pepper-pasta.html

        Pesto, Potatoes and Green Beans Pasta

        This recipe describes a common variation of the classic pesto pasta. In Liguria, pesto pasta is often had along with potatoes and green beans, a hearty version sometimes called ‘enriched’ pesto.

        Please see the Making Pesto in a Blender article for tips on how to make the pesto base simply and quickly.

        Pesto, Potatoes and Green Beans Pasta

        Yield: 4 servings

        Total Time: 30 minutes

        Prep Time: 15 minutes

        Cook Time: 15 minutes

        Pesto, Potatoes and Green Beans Pasta

        Ingredients

        • 1 russet potato (about 250 g in weight)
        • 150 g of green beans
        • 250 g of pasta (trofie is the most traditional, linguine or spaghetti are also common).

        Preparation

        1. Dice the potato and cut the green beans in bite-size chunks (fig. 4).
        2. Drop the green beans in a large pot of salted boiling water, cook for 10 minutes (fig. 5a).
        3. Dried pasta generally takes the same cooking time as the diced potatoes (about 10 minutes). If using dried pasta, add it along with the potato (fig. 5b) and cook for the time indicated on the box. If using fresh pasta, start by adding the potatoes, boil for 7-8 minutes, then add the pasta and cook for another 2 or 3.
        4. Put a good tablespoon of pesto in each plate and dilute it with some of the pasta cooking water (fig. 5c).
        5. When the pasta and vegetables is ready, quickly drain it, pour it on top of the pesto (fig. 5d) and stir gently. Serve immediately.
        https://www.disgracesonthemenu.com/2011/08/pesto-potatoes-and-green-beans-pasta.html