Italian Pasta Classics - Spaghetti with Shrimp, Lemon, Mint & Pecorino

Mint, lemon and chili together are a very classic Italian flavor combination. They also happen to work deliciously together with seafood. This incredibly easy and company-worthy Pasta dish is an excellent choice if you are looking for an entree that is zesty, light and comforting all at once. At well under 30 minutes to prepare (if you get the Shrimp cleaned in advance) it's also doable on a weeknight. I know Spaghetti with Shrimp, Lemon, Mint and Pecorino is definitely going to be a regular on our summer menu rotation. Try it today and buon appetito! 

Photo: NK

Spaghetti with Shrimp, Lemon, Mint & Pecorino
Serves 3 as an entree (or 4 lightly)
Lightly Adapted from Food & Wine

Ingredients:
1/4 lightly toasted Pine Nuts
1/2 Pound Spaghetti 
1/4 Cup Extra Virgin Olive Oil 
2 Garlic Cloves, halved
1/2 Pound Large Wild Shrimp, shelled, cleaned and cut in thirds (buy them cleaned to save time!) 
Kosher Salt
Pepper
Zest of one Lemon
1 Tablespoon Lemon Juice
1/4 Cup Chopped Mint, plus small leaves set aside for garnish
1 Cup grated Pecorino Romano
1 teaspoon jarred Calabrian Chili (we like Tutto Calabria) or substitute Crushed Red Pepper


Method: 
Prepare Pasta as directed in well-salted water. Reserve 1/2 Cup Pasta water, drain and set the Pasta aside. 

Meanwhile in a large skillet, warm 2 Tablespoons of the Olive Oil over medium low heat and add the Garlic Cloves. Cook, stirring until slightly golden, for about 5 minutes. Discard the Garlic. 

Sprinkle Shrimp with a little Salt and Pepper. Add them to the skillet and cook about 2 minutes until almost totally opaque. 

Add the Pasta, Water, Lemon Zest, Lemon Juice, 2/3 of the Pecorino Cheese, and the 2 remaining Tablespoons of Extra Virgin Olive Oil. Cook, tossing constantly until the sauce thickens nicely, about 2 minutes. Season with a bit more salt and stir in the Calabrian Chili.

Plate and garnish with remaining Pecorino, toasted Pine Nuts and Mint Leaves. Enjoy! 

Ancient Grains - Discovering Farro

Though Quinoa has dominated the national food conversation for quite some time, there's an upstart grain that's gaining steady popularity, and though it may seem newly on the scene, Farro is as old as they come. Ancient, in fact. Much of my education on Farro comes from this wonderful article I found on NPR. It was here that I learned that there are really three varieties of Farro, and that their differences are determined by whether or not the bran has been removed. We'll be using the Emmer Variety, which is the most common and best if you're looking for a shorter cook time. Aren't we always? 

Farro Salad With Arugula & Purple Carrots, Photo: NK

Emmer is also known by its Latin name, triticum dicoccum.  

Farro has an especially rich history - it is the grain from which many others sprung, and it served as the primary food of the Roman Legion. You might imagine it to be a pretty special grain if it could nourish an army. Indeed, the health benefits of Farro are many. Preparation-wise, it's just as versatile as rice, and it cooks -and looks- a lot like barley. Your can serve it on its own, add it to soups or toss into salads, as we are about to do today. Especially adept cooks might like to transform it into risotto. 

Purple Carrots, Photo: NK

Our hearty Farro Salad will get a little extra flair from the addition of Purple Carrots, a colorful variety of the more common veggie that I've recently discovered. Like Farro, Purple Carrots go back in time quite a ways themselves. In fact, all carrots were originally purple before being bred to be the orange roots that we recognize today. Why would they ever want to change these beauties? Gorgeous though they may be, this carrot variety is incredibly healthful as well.Their deep purple color is thanks to anthocyanins, the antioxidant compounds responsible for the deep hue of Blueberries and their super nutritious status. 

Peppery Arugula, another nutrient powerhouse, anchors our salad while a bright Orange Vinaigrette offers a subtle punch. Salty Pecorino Romano lends the round note to complete this satisfying melange of flavors. An ideal potluck, picnic dish, or make-ahead lunch, this Farro Salad tastes even better left over once seasonings truly marry. Farro is a sturdy grain, too. Make it ahead and it will keep its texture and pleasant chewiness until you're down to the last bite. Enjoy! 

Farro & Arugula Salad With Purple Carrots 
Serves 4 

Ingredients:
2 Cups of Water
3/4 Cup Farro, the triticum dicoccum variety, optionally soaked a few hours and then rinsed 
1/4 teaspoon Kosher Salt
2 large Purple or traditional Orange Carrots, peeled and diced 
1 small bunch of Arugula cut into thin ribbons and roughly chopped
1-2 ounces Pecorino Romano Cheese cut into thin shards and crumbled 
For the dressing:
1.5 teaspoons Olive Oil
2 teaspoons Red Wine Vinegar
1 Tablespoon Orange Juice
Salt and Pepper to taste 

Method: 
1. Combine the Farro and Water in a medium saucepan and add the Kosher Salt. Bring to a boil over a high flame. Reduce heat to a medium flame and simmer, covered, for about thirty minutes. Set Farro aside and allow to cool a bit.

2. Combine the dressing ingredients in a small bowl. 

3. Toss the Farro with the Arugula, diced Carrots, and Pecorino Cheese. Slowly pour the dressing over, tossing gently until well incorporated. Ideally, allow this to sit at least a half hour. If you need to serve it right away that's ok too. Taste for Salt and add a few turns of freshly ground Pepper. Serve and enjoy!

Italian Pasta Classics - Cacio e Pepe

For the latest edition of our recurring series of essential Italian Pasta recipes (check out the first and second installments here), we are making possibly the simplest and most purely satisfying dish of them all - one that hails from Lazio region where you find the Eternal City of Rome: Spaghetti Cacio e Pepe or Spaghetti with Cheese and Pepper. 

Cacio e Pepe, a simple comfort food for your Italian Table, Photo: NK

Rome is known for its often rich and decadent (yet simple) pastas. Other traditional sauce preparations include the ever-popular Amatriciana, Gricia, and perhaps the most well known of the bunch, Carbonara. We enjoyed them all immensely during our gorgeous family trip to Rome just last year. What I wouldn't give to relive that week right about now!

Luckily, another flavorful pasta from Italy's Lazio region is just minutes (and less than 4 ingredients) away. Cacio e Pepe is a comfort dish that is packed with flavor thanks to Pecorino (sheep's milk) Cheese and spicy and freshly crushed black Peppercorn. Think of it as a stripped down Carbonara. 

Crush the peppercorns right before cooking, Photo:NK

But first things first - It's important to note that true Cacio e Pepe will have absolutely no oil, butter, or milk. Then how do you achieve the creaminess that makes this dish so effortlessly decadent? It's all in the execution. 

For a few pointers on how to perfect this exquisitely simple, rustic plate, we turn to Lidia Bastianich, who is, in my mind, a trusted source for all things authentically Italian.

Image and below text courtesy of Lidia's Italy

Spaghetti Cacio e Pepe
Adapted from Lidia Bastianich
Serves 4 adults as an entree, 6 as an appetizer course

Ingredients:
2 Cups of high quality Pecorino Romano Cheese (Lidia recommends a middle-aged Pecorino if possible, aged 8-10 months)-freshly grated from a wedge of cheese (usually at least 8-10 Ounces) plus more for garnish

2-4 teaspoons (by taste), Black Pepper. (Preferably whole Peppercorns crushed with a mortar and pestle or heavy object, or ground in a grinder). Of course, if you are pressed for time, pre-ground pepper is fine - the fresher the bottle the better. You can always add more pepper at the end - very peppery is a good thing! (Tip: I use a slightly lighter touch when serving kids but then add extra pepper to mine once it's on the plate.)

1 Lb fine quality dry Spaghetti - De Cecco brand  - in my opinion - is the the best commercially available dry pasta out there

Salt  (I like finely ground sea salt or Himalayan Pink Salt if you have it - but regular table salt works just fine!

It's all in how you mix it, Photo: NK

Method:
1. Prepare all your ingredients while water is boiling or before - crush the Pepper, grate the Pecorino, find your heatproof bowl, set out your Salt.

2. Set a pot of well salted water to boil.

3. Cook Spaghetti according to package directions, making sure it's al dente.
As pasta comes close to cooking, warm a large and heavy heat proof bowl. You can do this by ladling some hot pasta water into it and discarding just before you begin to use the bowl. Do not drain the pasta. 

4. Once Pasta is cooked (go for perfectly al dente, not more), use tongs to grasp it and transfer it to the warmed bowl, holding it over the pot to drain for a minute. 

5. Now, immediately add the grated Pecorino to the bowl right away, tossing the pasta quickly as you can, and continually sprinkle in the Pepper. As you toss using your tongs, add a tablespoonfuls of Pasta Water one at a time to moisten the Spaghetti and allow the Cheese to blend nicely. It should look a little creamy, not watery. Finally, add a big pinch of salt and give it a toss. Taste and add a little more if needed. To serve, you can grate a little extra cheese on top if you like and place more Pepper on the table as well. Serve immediately and very hot.
Buon appetito!