I've been hard at work re-creating some of the meals I was fortunate enough to eat while in Italy so that I could share them with you. Below are some photos of a few of the meals that I have spent time composing. Make you hungry? I hope so, because these recipes along with many more will be available in my book "A Study Abroad."
And as a little treat, I've included the recipe for the Parmeggiano Reggiano Peppercorn Pasta here as I do recall promising to include some recipes. Buon appettito!
Pollo alla Pizzaiola with Grilled Artichoke and Serbelloni Eggplant Parmesean
Trippe Alla Fiorentina on Toasted Ciabatta
Grilled Ribeye with Braised Pearl Onion Reduction
Parmeggiano Reggiano and Peppercorn Pasta
Ingredients
7 ounces dry or fresh pasta (of the spaghetti variety)
2 cupa parmeggiano reggiano (if you can't find parmeggiano reggiano, grana or parmesean will work. It just won't have that nutty and earthy quality that you find in reggianio.)
1 Egg Yolk
1 cup hot pasta water (which you will have more than enough of when the pasta has finished cooking)
4 Tablespoons course grind black pepper
Preparation
Cook the pasta in boiling, heavily salted water until tender and pliable. For this recipe, fresh pasta is preferable, but it can work with dried. Be absolutely sure not to overcook the pasta. It must be al dente. When the pasta is cooked, remove with tongs or a slotted spoon into a bowl and toss with 1/2 the cheese and 1/2 the pepper. In a small bowl, add small amounts of the hot pasta water to the room temperature egg yolk. This process is called "tempering" and will allow the yolk to be brought up to the temperature of the pasta without curdling. Ladle about a tablespoon to a tablespoon and a half of the egg yolk/pasta water mixture in the bottom of an individual serving dish. Place the pasta on top of the yolk sauce. Sprinkle with the remainder of the cheese and pepper. Serve immediately. Have guests toss the pasta in the sauce just before eating. Serves 3-4.
Until next time,
~HS
