Oct/Nov 2015 Feb/Mar 2015 - Page 26

ciao! cooks Brides & Grooms We at Frescolio would love to work with you to create guest favours or gifts for the special people in your wedding party. With our personalized service, choose from over sixty premium extra virgin olive oils, balsamic vinegars and specialty oils and then leave the rest to us! Winnipeg’s finest oils and vinegars 2-929 Corydon Ave. 204-505-1455 frescolio.ca Open Tuesday through Sunday Pappardelle alla Boscaiola Chef Fabrizio Rossi, Nicolino's Boscaiola, meaning 'woodsman's style' sauce is a rustic Italian classic. INGREDIENTS Pasta 8 cups flour 10 eggs 1 Tbsp oil pinch of salt Sauce 3 cups green peas 1 red onion 4 slices smoked prosciutto 10 crimini mushrooms, thickly sliced 1/2 cup white wine 1/2 cup cream extra virgin olive oil METHOD Pasta 1. Combine all ingredients in an electric mixer, using the paddle attachment. If dough is too hard, add 2 Tbsp cold water. 2. Remove dough from mixer and knead for 2 minutes. 3. Cover dough with plastic wrap and let rest for 30 minutes. 4. Divide dough into 5 equal parts. Working with one piece at a time, flatten using a pasta machine (or a rolling pin). Start from a thicker size (usually setting #1) and flatten dough to the desired thickness (usually setting #6). 5. Cut the rolled dough into long wide strips. Sprinkle with flour to avoid pasta sticking together, and cover with a towel. Sauce 1. Dice the onion and sauté in olive oil on medium heat for 10 minutes. Add green peas and season with salt and pepper, stirring mixture for 1 minute. 2. Add white wine and simmer for 10 minutes. 3. Heat a frying pan with olive oil over medium heat and add crimini mushrooms and prosciutto. Sauté until mixture browns. 4. Add the green pea and onion mixture, followed by the cream, and cook for 5 minutes. 5. Drop fresh pappardelle in boiling salted water. When pasta begins to float, remove from water then add to sauce, cooking on high heat just long enough to coat pasta, approx. 1 minute. ASSEMBLY Serve with freshly grated parmigiano. Yield 10 servings. Turbot alla Puttanesca Chef Fabrizio Rossi, Nicolino's This briny sauce is filled with bright flavour and pairs well with fish. INGREDIENTS 2 Tbsp olive oil 1 clove garlic pinch chilli pepper 1 anchovy 1 tsp capers 1/2 cup white wine 3 cups grape tomatoes, halved 2 fillets of Turbot salt and pepper fresh basil METHOD 1. Preheat frying pan over medium heat. Add olive oil, garlic, chili pepper, anchovy, and capers. Sauté for 2 minutes. 2. Add wine and tomatoes. Salt and pepper to taste. Cook for 10 minutes at medium heat to allow mixture to reduce. 3. Meanwhile, sear the Turbo fillets in a very hot non stick pan for 4 minutes per side. 4. Plate fillets and top with puttanesca sauce and fresh basil. Yield 2 servings. 24 ciao! / feb/mar / two thousand fifteen