Linguine Alla Chitarra With Clams Guanciale And Pea Tendrils Recipes

Steps:

• Heat 3 tablespoons oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced. Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste. Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time.
• Add 1-ounce olive oil to another saucepan and heat oil until almost smoking. Add shiitake mushrooms and reserved risotto and toss. Add remaining 1/2 cup lobster stock, a little at a time. Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through. Transfer risotto to the center of a plate.
• Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking. Season scallops with 1 teaspoon each kosher salt and pepper. Sear scallops until just cooked through, about 1 to 2 minutes per side. Place scallops on top of risotto.
• Wipe pan out, add 1 tablespoon oil, and heat. Add peas and pea tendrils and toss for 30 seconds. Place on top of risotto and scallops. Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve.
• Preheat oven to 400 degrees F.
• Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred.
• In a large stockpot, heat 1/4 cup olive oil over medium heat. Add garlic, onions, carrots, and fennel and saute for 5 minutes. Add wine and cook until reduced by half. Add roasted lobster bodies, water, and all remaining ingredients. Simmer for 1 1/2 to 2 hours. Strain and reserve. If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month.
• Preheat oven to 400 degrees F.
• Roast lobster bodies for 10 minutes and then transfer to a large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Strain and discard solids. Set aside until ready to use. If making oil more than 2 hours ahead of time, store oil in the refrigerator.

Steps:

• Combine the onion, carrot, celery and garlic in a food processor and pulse until finely chopped.
• Heat the oil in a Dutch oven over medium-high heat. Sprinkle salt and pepper all over the short ribs, add them to the pot and brown well on all sides, about 3 minutes per side. Transfer to a plate.
• Add the chopped vegetables to the pot and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, 1 minutes. Add the tomatoes, wine and rosemary and stir to combine. Return the short ribs to the pot and bring to a simmer over medium-low heat. Cover the pot and cook until the meat separates easily from the bones, is extremely tender and shreds easily, about 3 hours. Remove the meat from the ribs and discard the bones. Shred the meat into small pieces, discarding any hard sinew and unrendered fat. Return the meat to the sauce.
• Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions.
• Serve the pasta topped with short rib sauce, chopped parsley and Parmesan.

Steps:

• In a large saute pan, heat 2 ounces butter over medium heat. Add shallots and thyme. Saute for 1 minute. Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat. Add Quail Stock to the mushrooms and simmer for 2 minutes. Season with salt and pepper.
• Grill quail breasts over hot coals until golden brown and crispy on both sides and just cooked through. Grill the leeks and set aside. Hold in warm oven until ready to plate.
• Bring large pot of water to boil for pasta. Drop pasta into salted boiling water and cook for 3 minutes.
• When the pasta is cooked, drain and add to stock. Simmer for 1 minute. Add chives and parsley. Divide pasta into bowls. Pour sauce and mushrooms over pasta. Place quail breasts on pasta. Place grilled leeks on quail and top all with pea tendrils. Serve immediately.
• Heat olive oil in heavy bottomed saucepan over high heat. Add carcasses and cook until golden brown. Add carrots, onion, celery, thyme, bay leaf and garlic. Cook for 3 to 4 minutes stirring often. Add light chicken stock and simmer for 1 hour. Skim off fat as it rises to the top.
• Bring water to boil. Steep saffron in boiling water for 30 minutes, covered. Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment. Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic. If too dry, add water. If to wet add flour. Once pasta dough has been properly worked, rest for 1 hour in refrigerator. To Roll: Slice off one 2-inch slice of the dough and flatten with your hand and dust with flour, if needed. With the pasta machine open to widest setting, roll pasta through. Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin. Cut into 8-inch lengths, 1-inch wide. Hold in refrigerator until ready to cook.

Steps:

• Cook pasta as directed. Drain.
• Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
• Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
• Add clames and white wine. Bring to boil.
• Cook until clams open. Discard any that have not opened.
• Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
• Serve.