Olive Oil Tips & Tricks

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Olive oil is one of the world’s most ancient foods and it’s one of the most common cooking ingredients. In fact, along with salt and pepper, olive oil is one of the best pantry staples, because it’s an essential element to so, so many recipes. You can use it to roast veggies, grill chicken, make a super simple salad dressing, drizzle over crostini. In addition to being a baller ingredient that elevates any and all food, olive oil is full of heart-healthy monounsaturated fats, which are an essential component to any well-rounded diet.

Choosing an olive oil from a shelf of bottles at wildly varied price points can be tricky. Olive oil is so versatile because there are many flavors, notes, and colors. In that respect, it’s like wine. And like wine, it can be intimidating.

We hear words like extra and virgin thrown around a lot, but most people couldn’t tell you what that actually means. And with tons of fraudulent bottles clogging the market, it can be hard to tell which olive oils are actually worth your time and your money. Let’s face it, olive oil is NOT cheap.

1. Only buy oil labeled extra-virgin. This is not a guarantee that the oil will be the best, but at least it will probably not be among the worst. Bottles labeled just plain “Olive Oil” and “Light Olive Oil” are refined oils and, like vegetable oil, while they’re not bad in any way, they are not very interesting.

2. Read the label. Even if it’s written in Italian, French or Spanish, you can probably figure out enough to recognize harvest and “use by” dates. The finest producers always put the harvest date proudly on their olive oil. The use-by date can be a little deceptive since it is usually 18 months from bottling, rather than from harvest.

Check for the region the oil was produced in. If you see more than one country, region, or even city listed, put the bottle back on the store shelf. You don’t want the olives blended from all different countries. Because when it comes to the olives used in olive oil, the things that grow together go together.

You want to look for the olive cultivar. This is just a fancy way of saying which type of olives were used to make the oil. The more specific information the producers display on the bottle, the more likely that extra-virgin claim is legit.

Remember to always check the harvest date, and opt for the freshest you can find.

3. Avoid anything in a clear glass bottle, no matter how pretty and enticing the label. Light is the great enemy of olive oil and the oil inside will likely have lost most of its flavor and aroma. Look for extra-virgin olive oil in dark glass bottles or, better yet, opaque tins. Olive Oil does not like light, so keep yours out of the sun.  Your kitchen counter is not a good place to keep it.

4. Know that the term “first cold pressing,” although widely used, is redundant. By legal definition, the extra-virgin oil must come from the first (usually the only) pressing, which must be accomplished with no added heat (at ambient temperatures no higher than around 80ºF.

5. Extra-virgin olive oil does not improve with age. Fresher is better, and right out of the mill, olive oil is a fabulous experience. Fresh oil may have unexpectedly assertive flavors of bitterness and pungency that sometimes override the fruitiness. These challenging flavors are treasured by connoisseurs because they indicate high quality, and by nutritionists, because they’re evidence of lots of healthful polyphenols.

6. Light is the enemy and so is heat. Keep your precious bottles in a cool, dark environment. I have a couple of tin containers within reach of my stove, each of which holds 1 ½ cups of oil, enough for a couple of days in my kitchen. They get refilled from the bulk of my oil, which I keep in a cupboard in an unheated pantry.

7. Use your oil! And don’t be afraid to cook with extra-virgin. It is perfectly stable up to about 420ºF. The Joy of Cooking says 360ºF is the optimum temperature for deep-frying, I use extra-virgin comfortably for almost all of my cooking. And because it doesn’t get better with age, I use last year’s oil for cooking, and this year’s fresh oil for garnishing.

8. Use it liberally! Learn to love a hot baked potato, cracked open and topped with lots of the freshest finest oil you can buy, a sprinkle of fleur de sel and freshly ground Telicherry pepper. Or try my favorite Catalan breakfast—grilled rustic bread with a ripe tomato crushed into the top, then salt and pepper and a glug of extra-virgin over it all.

9. Buy from trusted retailers who know how to maintain quality. I find the best quality olive oil from online sources. Here are a few good ones: olio2go.com,
dipaloselects.commarkethallfoods.comcortibrothers.com,
zingermans.com, and www.gustiamo.com

10. Like with other juices, fresher is always better when it comes to olive oil.

Olive oil is adversely affected by several factors including time passed since its pressing, heat, light, and air. Luckily the shelf life is a little bit longer than that of the kale, apple, and parsley blend you love olive oil is at its best in its first two years. An older bottle probably won’t hurt you, but it slowly loses its beautiful flavors and health benefits with every passing day.

Olive oil harvests in the northern hemisphere (usually in countries like Greece, Spain, and Italy) take place in October and November. This means if you’re looking for the freshest bottle, you’ll want the harvest date listed on the label to be from the previous year. Anything earlier than that indicates an old bottle unlike wine, olive oil doesn’t get better with age

11. But know that if you go for just regular “virgin,” you’ll still get all the health benefits.

While the lower quality virgin olive oil may not taste as good as its extra-virgin counterparts,  there isn’t any nutritional difference between the two. Pure olive oils, on the other hand, have been chemically processed which means you may want to avoid them altogether. When you see a bottle labeled pure, light, or olive oil, this can be an indicator that it is a refined, lesser quality product.

12. Different olives produce oils that taste different.

Olive oil adds depth and dimension to virtually any dish. And experts make careers tasting and assessing the subtleties of olive oil. Hundreds of olive varieties are cultivated around the world, and dozens are valued for producing delicious oil.

Knowing which olives were used can also help you determine what the oil will taste like. If you see an oil made with a taggiasca olive, it’s going to be light and delicate and sweet. But if you see an oil made with a nocellara olive,  it will be leafy, herbaceous, and robust.”

Different varieties absolutely have different flavor profiles and personalities, but the end result of the oil is determined by much more including geography, the method of harvesting and pressing, as well as blending and storage. Again, think wine, there are plenty of luscious Pinot Noirs and plenty of bad Pinot Noirs.

To really use this knowledge to your advantage, you’ll need to have a bit of olive intel in your back pocket. A quick Google search of the different types should give you enough flavor info to make a decision. Or try a new type each time you buy a bottle and see what you like best. There hundreds of different olive varieties out there and olive oils vary greatly from region to region, so there are a lot of flavors to be had. If you’re at a store that allows you to taste olive oil, take advantage! The more you taste, the more you’ll discover what styles make you happy.

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13. You can’t tell how an olive oil will taste by looking at it.

Just as you wouldn’t judge a book by its cover, you don’t want to judge an olive oil by its color. A greener olive oil isn’t necessarily a better or fresher olive oil, though this is commonly thought to be the case. Color is determined by factors like the type of olives used and when the oil was extracted. The only way to truly judge the quality of an oil is to crack it open and give it a taste.

14. You don’t want to cheap out on olive oil, but it shouldn’t break the bank either.

As you’re scanning the oil aisle, there’s definitely the potential for sticker shock, but there’s a wide range of prices and you don’t have to drop a ton of dough for a decent bottle. As for how much you should be spending in general, Try not to drop below $15 per liter, which is about 34 ounces. You’ll often find bottles that size at the supermarket and it’s a good amount to have on hand if you cook regularly. (If you don’t cook that often, it’s easy to find smaller bottles, too.)

15. Use cheaper bottles for cooking and pricier oils for drizzling.

If you do decide to splurge on a pricier bottle one between $20 and $40 you may want to reserve it for drizzling and finishing dishes. When you cook olive oil, you cook the nuances out of it. So if you really want to savor the flavor of an oil soaked into a piece of bread or poured over a bowl of hummus, keep one nice bottle on hand for that, and use another (cheaper) bottle for all your cooking needs.

Many chefs tend to cook with cheaper (but still totally respectable) EVOO, like California Olive Ranch, and save the truly mind-blowing stuff, like Castillo de Canna for drizzling and finishing.

16. And finally, you absolutely should use olive oil for way more than just salads.

Olive oil is an incredible ingredient and the cornerstone of the famous Mediterranean diet. Exquisite olive oil elevates everything it touches: salads, grilled veggies, meat and seafood, soups, stews, pasta, and risotto really do go from good to awesome when anointed with yummy EVOO. It’s the perfect bridge between tradition and innovation. It can be utilized in a plethora of culinary applications with astounding results.

From cooking with to finishing to everything in between, olive oil can elevate many dishes.

Olive Oil Tips & Tricks

Sweet Potato Gnocchi

Making these today and will add some work in progress photos.  Gnocchi is so easy to make and SO yummy to eat with a simple sauce.

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Here is the dough after being mixed by hand.

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I roll it right on to the parchment paper to sit and not too long before cooking.  If you let it sit it becomes sticky.  If you are not cooking it immediately put a little flour on you parchment paper.

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Ingredients

2 – 8 ounce sweet potatoes

1 clove garlic, pressed

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 egg

2 cups all-purpose flour

Add all ingredients to list

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. (Mine took over an hour to cook)
  2. Remove from the oven and set aside to cool.
  3. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have a soft dough. Use more or less flour as needed.
  4. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon and keep warm in a serving dish. Serve with butter or cream sauce.IMG_9451.jpgI served this with a butter sauce which is quick and easy to make. Saute a couple heads of chopped garlic, add about 1/3 cup of butter.  Melt it than add basil and oregano.  The recipe calls for dried, but I used fresh from my garden.  Add a little Parmesan or Romano on top and have a lovely dinner.

You can dress up gnocchi in as many ways as you can sauce pasta, garnishing them with an unheated pesto sauce, or tossing them with foaming butter and slivered sage leaves. You can mix them with a chunky tomato sauce or smother them in a wild boar ragù.  A little olive oil added to the dough makes for a silkier consistency, but it is optional.

How to Make It

Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer. Bake until fork-tender, about 11/2 hours. Remove them from the oven and slit them lengthwise to release their steam.

 

Working over a medium bowl, sift the all-purpose and cake flours with a large pinch of salt. Measure out 4 lightly packed cups of the riced potatoes (1 pound), and transfer the potatoes to a work surface. Sprinkle the sifted flour mixture over the potatoes and drizzle with the olive oil. Gently form the dough into a firm ball.

Test the gnocchi dough: Bring a small saucepan of salted water to a boil. Using your hands, form one 3/4-inch round (a single gnocco). Boil the gnocco until it floats to the surface, about 1 minute. Using a slotted spoon, transfer the gnocco to a plate and let cool. It should be light and tender but still hold together. If the gnocco breaks apart in the boiling water, the dough has too little flour; add more. If the gnocco is tough and chewy, the dough has too much flour; cut in a little more of the reserved riced potatoes.

Line a baking sheet with parchment paper. Divide the dough into quarters. Working with one piece at a time, gently roll the dough into a long rope about 1/2 inch wide. Using a sharp knife, cut the rope into 1/2-inch pieces.

Roll each piece against the tines of a fork to make light ridges. Transfer the gnocchi to the baking sheet. Repeat with the remaining dough. Let the gnocchi stand at room temperature for 1 hour to dry. I use a gnocchi board shown here.

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If you are not going to eat your gnocchi immediately, which I suggest then bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add half of the gnocchi at a time and boil over high heat until they rise to the surface, then cook for 15 seconds longer. Using a wire skimmer, transfer the gnocchi to the bowl of ice water.

Drain on paper towels and pat dry. Toss with oil and refrigerate for up to 3 hours or freeze the gnocchi on baking sheets in a single layer. Transfer them to an airtight container or resealable plastic bags and freeze for up to six weeks.

I like to plan serving gnocchi right out of the boiling water, draining it well, adding a little EVOO and whatever sauce sounds good for the meal.

but if you did freeze them, then to serve, sauté them in butter until heated through before proceeding.

For Chestnut Gnocchi, substitute 1/3 cup chestnut flour for the cake flour before forming the gnocchi dough.

 

Sweet Potato Gnocchi

Basic Orecchiette Pasta

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This handmade pasta is delicious with the classic broccoli raab sauce, with an uncooked sauce of tomatoes and basil, or in a cream sauce with mussels and mint. The dough comes out best if you work the water in very slowly; don’t try to bring in too much flour at one time. Flour amounts are listed by weight (oz.) and by volume (cups); use either measurement.

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I made mine with chicken and home-made pesto with basil from my garden, with a little cilantro and parmesan on the top.  It was yummy and very easy.  It does take a little time. I usually watch the cooking channel or a funny movie.  You have to happy when you cook.

Ingredients

225 g/ 1 1/2 cup semolina flour

255 g/3/4 cup + I Tbl unbleached all-purpose flour

255 g/1 cup warm water

2 tsp salt

Preparation

1. In a bowl, whisk the flours together well. Mound the flour on a work surface, make a deep well in the center and pour 2 Tbs. of the water in the center. With two fingers, stir in a little flour from the walls of the well. When the water is absorbed and a paste has formed, repeat with more water until you have a soft but not sticky dough.

You can do this in your KitchenAid with the dough hook.

2. Knead the dough on a lightly floured surface until it’s smooth and supple, 7 to 8 minutes. If it crumbles during kneading, wet your hands to moisten the dough slightly. Cut off a golfball-size chunk of dough; cover the rest with plastic wrap. Roll the chunk into a cylinder about 1 inch in diameter. With a very sharp knife, slice the cylinder into disks about 1/8 inch thick

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3. Pick up a disk. If it’s squashed from cutting, squeeze it slightly between your thumb and index finger to return it to a circular shape. Put the disk in the palm of one hand and press down on it with the thumb of your other hand. Swivel your hand (not your thumb) twice to thin the center of the ear, leaving the rim a little thicker. If the dough sticks to your thumb, dip your thumb in a little flour as you work. Repeat with the rest of the dough. As you finish the disks, lay them on a clean dishtowel. When you’ve shaped an entire cylinder, sprinkle a little flour over the ears and repeat the process with a new chunk of dough.

4. If you’re not cooking the pasta immediately, spread the rounds out on floured baking sheets and leave them at room temperature at least overnight, or until they’re hard enough that you can’t slice them with a knife. (The time they take to dry depends on humidity and the moisture level in the dough itself.) Once the orecchiette is dry, transfer them to covered jars and store at room temperature.

5. You can as an alternative, freeze them on a baking sheet with parchment and then put in a sealed container once they are frozen.  Cook directly from the freezer – do not thaw.

 

6. Bring a large pot filled with salted water to a simmer over medium-high heat.  Add the orecchiette and simmer until they float to the surface, 2-3 minutes.  Simmer for 1-2 minutes more, until al dente.  Remove immediately with a slotted spoon and serve right away.

 

The recipe I used is from “Pasta by Hand” by Jenn Louis and I totally recommend buying this book!

Basic Orecchiette Pasta

Chicche Verdi Del Nonno

GNOCCHI WITH BROWN BUTTER AND SAGE

 

A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese.  A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese.

SERVES 4-6

Ingredients

1 lb. russet potatoes, unpeeled
Kosher salt, to taste
4 oz. spinach
14 cups semolina flour, sifted, plus more
2 eggs, beaten
18 tbsp. unsalted butter
16 leaves fresh sage, minced
14 tsp. freshly grated nutmeg
Freshly ground pepper, to taste
4 tbsp. olive oil
3 tbsp. finely grated Parmesan

Instructions

Put potatoes into a 4-qt. pot of salted water; boil. Reduce heat to medium-low; simmer until potatoes are tender, 25 minutes. Drain; let cool. Peel potatoes; pass through medium plate of a food mill into a bowl.
Meanwhile, heat a 12″ skillet over medium-high heat. Add spinach and 1 tbsp. of water; cook until wilted. Press on spinach in a sieve to extract liquid. Finely chop spinach; stir together with potatoes and semolina and form a well in the center.
Add eggs and salt and, using a fork, beat eggs into potato mixture.
Transfer dough to a work surface dusted with semolina; knead to combine.
Divide the dough into 6 portions. Roll each portion into a 1⁄2″-thick rope. Cut ropes into 1⁄2″-wide pieces; transfer to a semolina-dusted sheet tray.
Melt 10 tbsp. butter in a 10″ skillet over medium heat; cook, swirling, until butter browns, about 6 minutes.
Add sage and nutmeg; season with salt and pepper.
Remove from heat; set aside.
Working in 4 batches, add 2 tbsp. butter and 1 tbsp. oil to a 12″ skillet over medium-high heat. Add dough pieces and cook, flipping once, until golden brown, 3–4 minutes.
Transfer to a baking sheet.
Wipe out the skillet and repeat with remaining butter, oil, and dough pieces.
Toss dumplings and brown butter sauce in the skillet until hot.
Serve sprinkled with Parmesan.
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Here is the photo of my version.  Served with a lovely red wine!
Would definitely make for friends.
I made the gnocchi about three in the afternoon, and just put them all together right before dinner.
Yummy~
Chicche Verdi Del Nonno

A Local’s Guide to Eating in Rome

The Tasting Table has some of the best articles.  Now I just need to go back to Italy again.  Bypass the tourist traps and get the inside track on the Eternal City’s best trattorias, pizza spots, and gelato joints

Where to Eat in Rome like a Local

Rome is a city of classic fare and ancient flavors, of cacio e pepe and carbonara, artichokes and wild greens, fire-crisped pizzas and silky gelato—and, of course, divine wine. But Rome is also a city of tourists, which means that an unforgettable meal isn’t always guaranteed in the Eternal City.

“Four million Romans live in Rome, while tourists crowd in the center,” says Count Giovanni Bonmartini Fini, a Roman local and winemaker with a 500-year family history making and exporting Italian Pinot Grigio. “For the best food experiences, get out of the center and experience what we eat in our many neighborhoods.”

Rome is a sprawling tangle of ever-expanding neighborhoods, but despite its growth, there’s still a simple, old-world mentality when it comes to culinary culture.

“Our foundation is [we eat] what’s in season, what’s nearby. We’ve never left that,” Bonmartini Fini says. He’s a locavore without trying; seasonality dictates dinner. “People talk about the local food movement, and that’s [a mindset] that has always been here. When it’s artichoke season, everyone is eating artichoke. Pizza with artichoke, salad with artichoke, pasta with artichoke, meat with artichoke.”

Go to one of Rome’s famed open-air markets, and you can tell the time of year by what’s in stock. “My absolute favorite market is one of the ugliest, but it has incredible options: Il Mercato di Via Riano near Ponte Milvio [a 2,000-year-old Roman pedestrian bridge]. Some of my favorite stands are the fresh seafood caught by brothers and wild mushrooms harvested by a little old lady,” Bonmartini Fini says.

Bonmartini Fini insists on being properly caffeinated before food shopping—and what Italian would disagree? He’s devoted to his neighborhood espresso bar in the leafy residential area of Parioli. “Il Cigno is a five-minute walk from my home and run by my friends. It has the best macchiato and pastries. My absolute favorites are the cornetto integrale con miele, a whole-wheat, honey-filled croissant, or the decadently amazing cornetto alle mandorle, a marzipan-filled croissant.”

Besides mainlining shots of espresso (always drunk standing up at the counter), Romans stay hydrated via the city’s many ice-cold, spring-fresh drinking fountains nicknamed nasoni, or “big noses.”

But back to stuffing our faces: There’s always an Italianate locality to Rome’s dining-out culture: “When we go out to dinner in Rome, it’s not like, ‘Are we going to get Japanese, Indian, Chinese?’ No. The question is: ‘Are we going to eat Tuscan, Sardinian, Piedmontese, Umbrian, Roman?'” Bonmartini Fini says.

More often than not, the answer is Roman. Some of the very best Cucina Romana is casual. For the city’s famous thin-crust pizzas, Bonmartini Fini lets his two teenage boys choose: “Al Gallo Rosso is packed with Roman teens and has a paper-thin crust, wood-oven pizzas. You can’t spend more than 15 bucks there.

“If my wife, Scilla, decides, it’s La Sagrestia, located on the side of the Pantheon, a non-touristy pick in a tourist-dominated area.”

For special occasions, the choice is usually seafood, since the fish is shockingly fresh—and even more shockingly expensive. (It’s often charged by weight at a restaurant.) “Scilla and I love to celebrate down the street from our home at Ai Piani, a wonderful Sardinian fish restaurant.”

There are plenty of spots for native dishes like Rome’s classic carbonara, which gets its velvety texture from farm-fresh, raw egg yolks cooked into the still-hot pasta. (Unlike in America, there’s no cream in sight.) “If you ask 10 Romans where to get the best carbonara, you will get 10 different answers. The dish is always made with just eggs and bacon, but every carbonara is different because we have six different ways of saying ‘bacon’ in Italian.

“My favorite is always Trattoria Perilli in Testaccio,” Bonmartini Fini says. Set in a working-class neighborhood, the often-packed Perilli’s is where the owner—a gentleman well into his 90s—can still be found bringing out dishes of carbonara and bottles of wine. Most of the wine Bonmartini Fini makes under his Barone Fini brand is exported to the U.S., but Perilli’s serves Barone Fini Valdadige Pinot Grigio alongside its legendary rigatoni alla carbonara.

Since 1497, the Bonmartini Fini family has been producing Pinot Grigio high in the Italian Alps, where the grapes grow natively and superiorly. Because of this and the naturalist cultivation methods, Barone Fini Pinot Grigio has a DOC designation, a stamp of integrity and authenticity stipulated by the Italian government. DOC regulations preserve the quality of traditional gastronomic products all across Italy “It’s not an opinion; this is a government distinction,” Bonmartini Fini explains.

In Rome, wine is drunk to complement food—its intention isn’t to dominate the meal, but instead to improve it. Coupling heavy pasta with a refreshingly acidic grape varietal is one move you’ll see replicated night after night in Rome. “You need acid and crispness to cut and clean your palate. And the Pinot Grigios from this area [Trentino-Alto Adige]—even though they’re naturally balanced with minerality—they still have the strength to clean your palate.”

Another debate among Romans is the superlative gelato shop. “Every Roman has their own version of the best. The most famous is Giolitti, which is over a hundred years old.” This less-than-secret, old-world gelateria is worth the hype with an array of flavors including Italian wedding cake, Champagne, and stracciatella (a more serious version of chocolate chip). Bonmartini Fini has his own trick: “I always get three different chocolates on a cone.”

A dinner out in Rome is bookended by a classic aperitivo and digestivo. For an aperitivo, Bonmartini Fini drinks a spritz or a glass of bubbly Franciacorta (a sparkling wine from Italy’s Lake District) at the Hotel Eden’s rooftop bar (“the best view of Rome”) or, if he’s in the mood for something buzzy, at Ciampini in Piazza di San Lorenzo in Lucina. As for a post-dinner digestivo, he turns to a bittersweet amaro, a dark, herbal liqueur that’s increasingly popular stateside.
The one thing Bonmartini Fini can’t help you within Rome? Wine bars. “Listen, I make my own wine, so I’m not so good at going to enotecas.”

Fair enough.

A Local’s Guide to Eating in Rome

Spring Pasta Recipes

Pasta dinners featuring spring’s all-star vegetables: asparagus, artichokes, peas, and more from Fine Cooking with links to the recipes.  I can’t wait to try these and I think you will want to too!

Spring Vegetable Ragout with Fresh Pasta

This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.

 

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Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.

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Cavatelli with Shrimp and Asparagus

Dressed in garlicky olive oil and lemon, shrimp and crisp-tender asparagus tossed with cavatelli make a delightful, fresh main course.

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Asparagus Ravioli with Brown Butter Sauce

No time to make homemade pasta? No problem. Wonton wrappers are a quick alternative for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling.

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Pappardelle with Spring Vegetables

Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.

  • Soft-Shell Crab Spaghetti with Spinach and Peas

    New York Times columnist Mark Bittman came up with this brilliant method of cooking soft shells low and slow so they release all their delicious juice, creating a briny-sweet sauce for cooked pasta. This is my take, using a little less pasta and adding vegetables, chives, and a touch of butter.


Fresh Tortellini with Asparagus, Peas & Mint

This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.

Fettuccine Primavera

This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens. The specific vegetables and herbs used are up to you; choose what looks best at the market.

Asparagus Carbonara

Give traditional pasta carbonara a springtime makeover with the addition of tender asparagus.

Fettuccine with Artichokes, Hazelnuts & Cream

Artichokes love cream, and the hazelnuts here serve to amplify their natural nutty tones. This is the perfect dish for when you want a spring pasta, but you also want something a touch rich for company or a special occasion.

Spaghetti with Green Garlic & Olive Oil

In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.

Orecchiette with Ham & Peas in Cheese Sauce

Leeks pair well with spring ingredients like spinach and peas. The heat from the sausage balances the vegetables’ sweetness.

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Quick Marinated Vegetables and Pasta

Ribbony Mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.

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BLT Pasta with Gremolata

This one is perfect when spring verges on summer, featuring crisp bacon, juicy tomatoes, and peppery arugula. Delicious and adaptable, this basic idea can work with what you have on hand: spinach and fettuccine, say, instead of arugula and fusilli

 

Spring Pasta Recipes