Recipes

LIGHT RECIPES FOR YOUR SPRING MENU. THE PEPPER AND GARLIC IN THE BEANS AND THE PANCETTA AND PASTA WITH THE PARMIGIANO ROMANO CHEESE PAIR WONDERFULLY WITH OUR CINQUE BORDEAUX BLEND. A LIGHTER RED WINE ALSO GOES WELL WITH THESE RECIPES AS THEY ARE ON THE LIGHTER SIDE. ENJOY!

FAGIOLINI ALLA SICILIANA

1 lb string beans
1 tsp baking soda
2 Tbl salt
6 Tbl extra virgin olive oil
3 garlic cloves, minced
1 tsp red pepper flakes
1 basket cherry tomatoes
1 cup cured black olives
1 sprig fresh oregano
Sprinkle of salt
Wash and stem the beans, cut diagonally. Fill a large pot with water, 3/4 full. Bring to a boil; add the salt and the string beans. Cook until just al dente, still firm. Drain and set aside. Wash and slice the cherry tomatoes, set aside.
In a large skillet heat the oil; when hot add the garlic. Saute the garlic until golden then add the red pepper flakes and the tomatoes. Shake the pan to move the tomatoes all around, cook for five minutes. Add the olives and cook for five more minutes. Add the oregano and string beans. Sprinkle with salt, stir well to coat the beans, cook for about 8-10 more minutes and serve at once.


ORECCHIETTE WITH BROCCOFLOWER

3 Tbl extra virgin olive oil
3 slices of pancetta, sliced 1/4″ thick
6 garlic cloves
1/4 tsp red pepper flakes
1 broccoflower*
1 lb box of orecchiette pasta (Pigs ear)
Kosher salt
1/4 cup Parmigiano cheese
1/4 cup Romano cheese
More for topping

Cut the broccoflower in half. Remove the core and cut the florets into smaller pieces. Wash and drain in colander. Cut the pancetta into small cubes. Crush the garlic and remove the skin. In a small skillet, heat the olive oil, add the pancetta and cook stirring occasionally until it begins to render the fat. Add the garlic and the red pepper flakes and continue cooking until the garlic is golden. Remove from heat.

Bring a large pot of salted water to boil. Add the florets and cook for 8-10 minutes. Add the orecchiette and cook for 12 more minutes. Drain the pasta, reserving one cup of its cooking water. Transfer back into the same pan, add the pancetta with it rendered fat. Over medium heat, stir the pasta and the sauce to coat completely for about one minute. Stir in the cheeses. Serve immediately with additional cheese if desired.

*A broccoflower looks just like a cauliflower but it is green. It is more flavorful than the white cauliflower. There is also another variety which has pointy florets and is known as Romanesco.