Category Archives: Pasta

Broccoli and Pasta Sicilian Style

By Chef Lippe

broccolli and rasin salad

Serves 4 to 6

Ingredients:

10 ounce bag of fresh pasta

1 head of broccoli florets, rough chopped

2 cloves of garlic, minced

¼ cup red bell peppers minced

¼ cup olive oil

½ cup golden raisins

½ cup chopped walnuts

½ teaspoon lemon zest

½ cup bread crumbs

Salt and pepper to taste

 

Directions:

Gently sauté garlic, red bell peppers, breadcrumbs and walnuts in 2 tablespoons of olive oil, just until toasted, add lemon zest.

In the meantime bring a large pot of salted water to a boil. Add broccoli. When water comes back to a boil add pasta. Cook for 3 minutes. Ladle cup of pasta water into bowl with raisins.

Drain pasta and broccoli and toss everything together

1 Comment

Filed under Artisan pasta, Broccoli, Chef Lippe, olive oil, Pasta, pasta sauces, recipes

Carrot Cauliflower Sauce with Coriander and Sage

By Chef Lippe

 

One way to get your kids to eat their vegetables is to hide them in cheese and pasta! This sauce taste good over any flavor of fresh pasta, however, a spinach or basil is my favorite, but even store bought pasta will taste great with this sauce.

carrot and cauliflower sauce

Ingredients:

½ medium onion, diced

1 clove garlic, minced

1 tablespoon olive oil

1 cup chopped cauliflower

1 cup chopped carrots

2 cups vegetable stock

½ cup of half and half

2 teaspoons flour

¼ teaspoon coriander

¼ teaspoon nutmeg

½ teaspoon dried sage

½ teaspoon black pepper

Salt to taste

1 cup shredded sharp cheddar cheese

 

Directions

  • Heat olive oil in a medium pot over medium-low heat, add onion and garlic and sauté until translucent, 3 – 4 minutes.
  • Add cauliflower, carrots, and stock. Bring to a boil and then simmer until the vegetables are cooked about 10-12 minutes.
  • Turn off the heat and add your half and half. Use an immersion blender or transfer to counter top blender and blend until smooth. Add flour and whisk into the sauce. Turn the heat back on and simmer until the sauce thickens.
  • Stir in your coriander, nutmeg, sage, salt and pepper. Add cheddar and stir until smooth.
  • Serve over pasta of your choice. (I like spinach and garlic).

Leave a comment

Filed under Artisan pasta, Carrot and Cauliflower Sauce, carrot sauce, coriander, Food, Food blog, pasta sauces, recipes, sage

Baked Vegetable Ziti

By Chef LippeBAKED VEGETABLE ZITI

 

Ingredients:

  • 3 cups mixed chopped vegetables (we used zucchini, yellow squash, red peppers, carrots & mushrooms)
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1 bag of your favorite fresh pasta (we used tri color with garlic)
  • 2 cups marinara sauce
  • 1 cup fresh  ricotta cheese
  • 1 cup fresh mozzarella shredded
  • 1 cup sharp cheddar shredded

 

Directions:

Preheat oven to 375 degrees.

Chop all vegetables and arrange in a casserole dish. Drizzle with your favorite olive oil and sprinkle with salt & pepper.

baked vegetables 2

 

Roast for 20 minutes.

Add fresh pasta to roasted veggies and mix to distribute.

Add marinara sauce and ricotta cheese and mix again to evenly distribute.

Cover the top of the dish with shredded mozzarella and sharp cheese.

 

Cook at 375 for 30 minutes.  Serve and enjoy!

 

Leave a comment

Filed under Chef Lippe, eggplant, Food, Food blog, Mozzarella, olive oil, Pasta, recipes, Ricotta, tomatoes, zucchini

FAVORITE SAUCES FOR YOUR FRESH PASTA

By Chef Lippe

Simple Marinara Sauce

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (28 ounce) can tomato puree
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried parsley

DIRECTIONS
Heat oil in a large saucepan over medium heat. Sauté garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

ALFREDO SAUCE

  • 1/2 cup cream cheese
  • 1 cup milk 0-2 %
  • 3 tbsp freshly grated Parmesan cheese
  • 1 clove of garlic
  • 1 tbsp pepper
  • 1/2 tsp salt
  • 3 tbsp dry parsley/ 1/2 cup fresh

DIRECTIONS
The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.
Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams.
Pour desired amount over pasta, cook meat in sauce to absorb flavor into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce.
If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you.

SAGE BROWN BUTTER SAUCE

  • 5 tablespoons unsalted butter
  • 15 to 18 small fresh sage leaves
  • 1/4 cup low-sodium chicken broth

DIRECTIONS
Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes.
Add sage and chicken broth and reduce heat to medium low. Simmer until sauce is reduced and slightly thickened, about 3 minutes. Season with salt and freshly ground black pepper and serve over your favorite Pasta!

CHAMPAGNE CREAM SAUCE

3 Shallots (minced)

  • 3 Scallions (chopped)
  • 1/2 Stick Butter
  • 1 Cup Champagne
  • 1/2 Cup Heavy Cream

DIRECTIONS
In a sauté pan or skillet, sweat some minced shallots in butter, add chopped green onions and sweat for a few more minutes. Then add champagne and allow to reduce for about 10 minutes. Last, add some heavy cream and mix to emulsify.

VODKA SAUCE

  • 1/2 cup of olive oil
  • 1 tsp butter
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley
  • 1/4 cup onions chopped
  • 1 large can whole peeled tomatoes
  • 1 pint heavy cream
  • 1/2 cup vodka
  • salt and pepper to taste

DIRECTIONS

In a sauce pan, add oil, butter onions and garlic. Sauté until onions are clear.
Add vodka, tomatoes and parsley. Slowly mix in the cream.
Salt and pepper to taste, add pasta, sprinkle with Parmesan cheese and serve.

5 Comments

Filed under alfredo sauce, Artisan pasta, champagne cream sauce, Food, Food blog, marinara sauce, Pasta, pasta sauces, recipes, sage brown butter sauce, vodka sauce

How to cook our fresh pasta

HOW TO COOK FRESH PASTA

Everyone has a different idea of what cooked pasta should taste like so you should sample yours and adjust to your taste.

Al Dente is when you can see a little growth in your pasta.  It will be firm and a little chewy.  Sacrifice yourself and ALWAYS taste your fresh pasta before serving.   (Remember your mom always taking a piece out of the boiling water and tasting it before she took it off the heat?  You want your pasta to be perfect!)

  1. Use plenty of water in a large pot. (At least 1 gallon per pound of pasta)
  2. Add salt to water if desired. Sea salt is always better if you have it. (1/2 tablespoon per quart of water)
  3. Add oil (I like a good olive oil, but any oil is okay) 1 teaspoon per quart of water.  This helps to keep the pasta from sticking together.
  4. Bring water to a boil. If you cover the pot it will boil faster but not a necessary step.
  5. Add fresh pasta. If your pasta is packed tightly gently loosen before adding to boiling water.  Once you add pasta to boiling water stir once or twice.
  6. Watch your pasta closely. Some of the thinner pasta will be Al Dente already, some of the thicker pasta will need a little longer.
  7. TASTE your pasta to see if it is done.
  8. Drain and add to sauce. Remember your pasta will continue to cook when added to your hot sauce.  Rinse your pasta only if you are making a cold salad or want to store for later use.

 

HOW TO COOK FRESH RAVIOLI

  1. Use plenty of water in a large pot. (At least 1 gallon per pound of pasta).
  2. Add salt to water if desired. Sea salt is always better if you have it. (1/2 tablespoon per quart of water).
  3. Add oil (I like a good olive oil, but any oil is okay) 1 teaspoon per quart of water.  This helps to keep the pasta from sticking together.
  4. Bring water to a boil. If you cover the pot it will boil faster but not a necessary step.
  5. If your ravioli comes in a sheet then gently brake the pieces off, first brake off a row then break into individual pieces.  If your ravioli is already separated then just pour into boiling water.
  6. Do not cover or stir. If paper got into water gently remove with wooden spoon.
  7. Bring water back to a boil. Once water is boiling stir gently to break an pieces still stuck together.
  8. Check to see if they are cooked to your taste. Generally they are Al Dente once water comes back to a boil.
  9. Drain gently and add to sauce.

 

Leave a comment

Filed under Artisan pasta, Chef Lippe, Food, Food blog, Pasta, recipes

Lemon Cavatapi with baby spinach and garlic shrimp in creamy cheese and butter sauce

By Chef Lippe

Serves 4
Ingredients: 
2 10 ounce packages of fresh lemon cavatapi

3 1/2 cups Pecorino Romano cheese, finely grated (8 ounces)

6 tablespoons unsalted butter (3/4 stick) cut into tablespoon-size pieces

2 teaspoons coarsely ground black pepper

2 pounds of raw cleaned shrimp

4 cloves of garlic minced

2 cups of fresh baby spinach

½ cup butter

Preparation:

Shrimp

Melt ½ cup of butter in frying pan. Add chopped/minced garlic and fry until light browned. Stir in shrimp and cook until shrimp are done.   While shrimp are cooking:

Pasta and sauce
1 – Bring a large pot (at least 12 quarts) of salted water to a boil.
2 – Add fresh pasta and cook al dente.
3- Drain pasta, reserving 2 cups of the cooking water.
4 – Return pasta and cooking water to the pot and place over low heat.
5 – Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes.

Just before adding shrimp to pasta stir in baby spinach and cook until just wilted. Add spinach and shrimp to cooked pasta and cream sauce.  Season with salt, and serve with additional cheese if desired.

 

Leave a comment

Filed under Artisan pasta, Chef Lippe, Food, Food blog, Lemon, Pasta, recipes, shrimp, Spinach

Fregola sarda pasta salad with fresh vegetables

By Chef Lippe

Our first week of farmers markets has been a smashing big hit! Our move to Florida took a lot longer than planned…. moving an entire warehouse plus two dogs and your own house was not easy. We only lost a few wine glasses however, so I call it a successful move. Still unpacking boxes and still trying to find where the new home is for a lot of things that I know I unpacked but do not remember where I put it on the warehouse shelf.

We are still working on our schedule for the farmers markets but have the following schedule so far:

Monday evening: Audubon Park Community Market

Tuesday is cooking day so we are off

Wednesday: Cocoa Village Farmers Market

Thursday: Cape Canaveral Farmers Market

Friday: Farmers Market in Satellite Beach

Saturday: Farmer’s Market Oceanside Vero Beach

Sunday: Stuart Green Market

So if you are in the area please stop buy say HI and check out some of our fresh made items that are not available on our website.  Our stand is called Fratello Sole which means bother sun which seems to be a destiny that we had not even seen a few years ago.  When we first started our online store we were living in Washington DC. We named our company Sunshine Corporation (first step of our destiny).  Then my parents retired and moved to Florida (step two) and to keep the family together we moved to Florida also. So what better name for a Farmers Market stand than Fratello Sole! This week I made a garden fresh asparagus salad with some of our Fregola sarda pasta, tomatoes and asparagus that I got from my neighbor stand and 30 minutes in the kitchen start to finish.  This was such a big hit we sold out of both the fresh salad and the pasta.  Hope you enjoy it as well.

Fregola sarda salad with garden fresh tomatoes and aspargus

Ingredients:

4 oz. fregola sarda
8 spears asparagus, woody ends discarded and chopped into 1 inch segments
1 large heirloom tomato (approx. size of a beef tomato, substitute two plum tomatoes)
Half scallion or shallot, finely chopped
2 tablespoons goats’ curd (or mozzarella)
2 tablespoons chopped flat leaf parsley
Dressing: 1 tablespoon balsamic vinegar and 3 tablespoons extra virgin olive oil
salt and pepper

Directons:

Cook the fregola for 10-12 minutes in boiling water until al dente. For the last two minutes add the asparagus, they will cook in this time. Drain water to arrest the cooking process, put to the side.
Remove the tomato core and seeds and dice. Mix with the shallots, fregola, asparagus and parsley and dress. Season to taste.

Add the cheese, I pulled small chunks off with my fingers and dropped them onto the salad.
Enjoy!

 

3 Comments

Filed under asparagus, Chef Lippe, Fregola sarda, goat cheese, Pasta, recipes