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Tuesday, May 3, 2011

More pasta recipes


Penne with Rockfish, Tarragon, and Cream

Rockfish is a delicate, but tasty fish which can be steamed and served with the skin on.  It does not have the strong flavor usually associated with fish skin.  The combination of white wine, tarragon, and cream are perfect.

* 1 1/2 lb. rockfish filet, 1 1/2” pieces

* 1 Tbsp. dried tarragon

* 4 lg. cloves of garlic, chopped

* 2-3 Tbsp. olive oil

* 2 cups white wine

* 1 cup water

* 1 cup half-and-half

* 2 Tbsp. grated parmesan cheese

* 1/2 lb. penne

- Steam the fish over white wine, water, and 1/2 Tbsp. dried tarragon.   Steaming should take about 5 minutes, no more.  Turn the fish pieces once, being very careful not to break them apart

- When the fish is done, remove it and reserve

- Reduce the steaming liquid to about 1/4 cup.  As you are reducing, add the extra liquid which drains off the reserved fish.  The reduction should take about twenty minutes, but you should watch it carefully

- Sautee the garlic and the remaining tarragon in olive oil until garlic is cooked, but not browned

- Add the cream to the garlic mix, stirring quickly, mixing well, being careful not to bring mix to a boil.  Let simmer for about 3 minutes

- Add the fish stock to the cream mix, stir well, and cook for another 5 minutes, stirring frequently

- Stir in 1 Tbsp. grated parmesan, being careful to mix in quickly and well over low heat to avoid separation.

- Just before serving, add the fish pieces and warm them to serving temperature over very low heat to avoid cooking

- Serve over penne, grated fresh pepper

Penne with Rockfish and Basil

This is a variation of the above recipe but with basil instead of tarragon, and with no cream.

* 1 1/2 lb. rockfish, cut into 1 1/2” pieces

* 1 lg. bunch fresh basil, chopped

* 2 Tbsp. dried basil

* 4 lg. cloves garlic, chopped

* 3-4 Tbsp. olive oil

* 2 cups white wine

* 1 cup water

* 2 tsp. fish sauce

* 2 Tbsp. freshly grated parmesan

- Steam fish over white wine and water, with 1 Tbsp. dried basil.  Turn the fish pieces once, with care not to break them apart.  Steaming should take about 5 minutes

- Remove and reserve fish pieces

- Reduce the steaming liquid to about 1/4 cup, adding the draining liquid from the reserved fish from time to time

- Sautee the garlic and fresh basil in olive oil for about 5 minutes, careful not to brown the garlic

- Combine the reduced steaming liquid with the garlic and basic mix, add 1-2 tsp. fish sauce to taste

- Cook for another 5-8 minutes

- Just before serving, add the fish and heat for about 5 minutes, careful not to cook

- Serve over penne, garnish with fresh ground parmesan and ground pepper

Clam and Sausage Rigatoni

Very tasty mix.  The clams and the sausage go very well together.  The Spanish put chorizo with clams a lot.

* 3 dozen pasta neck or little neck clams

* 2 links mild Italian sausage

* 1 can Marzano Italian whole tomatoes

* 6 lg. cloves garlic, chopped

* 5-6 Tbsp. olive oil

* 3-4 shakes hot pepper flakes

* 3 bay leaves

* 1 lg. bunch parsley, chopped

* 1 small bottle clam juice

* 1 cup red wine

* 1 cup white wine

* 1 Tbsp dried rosemary

* 1/2 squeezed lemon juice

* 1/2 lb. large rigatoni

- Sautee sausage in large pot with 3 garlic cloves until garlic is browned.  Browning of the garlic is important for the taste; but undercooking gives strong garlic taste; overcooking will burn to bitter.  When done, remove and reserve sausage, cut into 2” pieces

- Sautee 3 garlic cloves in olive oil and rosemary, hot pepper flakes, and parsley for about 5 minutes

- Add tomato sauce, clam juice, and red wine to this garlic mix, cook for about 2 hours or until sauce has thickened and most liquid evaporated

- When tomato sauce is done, place the pasta neck clams into the pot with the sausage, add the white wine and a little water and olive oil, and steam until they open (about 5 minutes, shaking occasionally)

- When the clams have opened, remove and reserve them

- Put in the tomato sauce, and cook until done (nice, thick consistency); add lemon

- Serve over rigatoni, add clams to each plate; garnish with chopped parsley and ground pepper

Penne with Mushrooms and Cream

* 2 pkgs. baby bella or other brown mushrooms, quartered

* 3 lg. cloves garlic, chopped

* 1/4 cup sherry

* 1 medium onion, chopped

* 2 Tbsp. dried rosemary

* 1 Tbsp. flour

* 2 Tbsp. unsalted creamery European butter

* 1 cup whole milk

- Sautee mushrooms in olive oil, rosemary, sherry until most liquid evaporated

- Make roux (sautee onions in butter; add flour; add milk until creamy consistency)

- Combine the mushrooms into the roux, mix well and serve.  Adjust for additional milk, sherry, etc., salt.  Ground pepper

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