Tag Archives: pasta

Walnut Pasta with Pecorino Sardo

pasta with walnuts and pecorino

Walnut Pasta with Pecorino Sardo

Ingredients

1 box of linguine pasta

¼ cup pine nuts

½ cup walnuts

2 Tablespoons breadcrumbs

2 Tablespoons olive oil

Salt

2 ½ cups milk or cream

2 ounces Pecorino Sardo grated/shredded

Walnuts for garnish

Directions

Cook the pasta al dente in salted water.

Toast pine nuts in a dry skillet.

Mix pine nuts, walnuts, breadcrumbs, garlic, olive oil, salt and pepper in a food processor.

Bring the milk / cream to a boil, pour in the nut mix and stir it together.

Mix the walnut sauce with the freshly boiled paste.

Serve garnished with grated pecorino cheese and crushed walnuts.

Tips: using cream gives a smoother result, and because of the fat, the cream brings out the taste so the dish becomes full of flavor (you can use cream with 5% fat and it will still be super good).

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Filed under Artisan Cheese, Pasta

Estivo Cheese


estivo 1A pasteurized cow’s milk cheese that has been aged for 100 days in oak barrels with hay, mint, verbena and chamomile, made in Vento Italy.  Estivo is fruity and full flavored with a lingering finish. We matched it with a Pinot Grigio and a fresh pasta salad with a light pesto sauce and sundried tomatoes. An amazing mix of flavors that left us all wanting more.

This cheese would also be great with a Riesling some nice crackers, cerignola olives and crisp apples.

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Spaghetti with Asparagus and Walnuts with Parsley Pesto with Pecorino Fogli di Noce

By Chef Lippe

pecorino fogli di noce 1

Serves 4 people

1 bunch of fresh asparagus 
1 pound dry of  spaghetti 
1 bunch of fresh parsley 
¼ cup of walnuts  
1 clove whole garlic 
1/2 cup white wine 
5 leaves of fresh basil
¼ cup of  Pecorino Fogli di Noce 
oil
salt 
black pepper

 

Parsley Pesto:

Wash the parsley and place in the bowl of food processor, add about 6 nuts, basil leaves, 2 tablespoons of pecorino fogli di noce cheese grated, salt, pepper and olive oil to taste, mix all together and place in the refrigerator.

Asparagus Sauce:                            

Wash and cut the ends from the bottoms off the asparagus, boil them in the “spaghettiera” (you can cut tips off asparagus and blanch while cooking stems for the 10 minutes if you do not have a spaghettiera) with the tips out of the water for about 10 minutes, cool them down by dipping them in ice water and then cut into 3 parts, setting the tips to the side. 

Cook your pasta to al dente. While this is cooking, in a large pan brown a crushed clove of garlic and add the asparagus pieces and cook on medium heat until warm, finally add the more delicate tips, deglaze with white wine and add the chopped walnuts, salt and pepper to taste.

 

Mix pasta with asparagus sauce, pesto and remaining chopped walnuts.  Sprinkle with grated Pecorino Fogli di Noce cheese and serve hot.

 

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Filed under Artisan Cheese, asparagus, Chef Lippe, Food, Pasta

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!

 

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