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Upcoming Events

2014 will be an exciting year filled with City and County activities: Wine and spirits and food classes, expanding into risotto and pasta classes and sales; possibly a sausage cart at Barley Days Brewery and The Grange Winery. Also exploring opportunities to expand availability of my sausages.

Lots on my plate -- wish me luck!

Recipe: Garganelli al Gaunciale

This basic recipe is used in my Handmade Pasta 201 class at The Culinarium Cupboard Cooking School.  We use guanciale as it is a wonderful yet little known ingredient outside of Italy.  You can substitute pancette if desired, but make sure to add 1 Tbsp of fresh ground black pepper if you do.

Ingredients:

100g  guanciale, chopped into ½” dice
2 links Angelo Bean Baco Noir Infused Sausage, casing removed
1 cup milk
1 ½  cups chicken stock
1- 28oz can diced tomatoes, drained
Garganelli or other fresh pasta enough for 4 servings
Salt
1/2  cup grated aged pecorino or Parmiggiano-Reggiano cheese
1 Tbsp butter

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Recipe: Spaghetti all Chitarra Sorrentina

This basic fresh tomato sauce is best in the summer when tomatoes are in season, but using my technique for semidry tomatoes it is also delicious to use winter greenhouse tomatoes.  Add greens such as spinach or swiss chard if desired and feel free to play with the fresh herbs, chive or oregano would work well too.

Ingredients:

1 1/4 cups fresh cherry tomatoes

2 cups semidry cherry tomatoes***

3/4 cup Fior di Latte mozzarella, julienned

1/2 cup grated Parmiggiano Reggiano cheese

1 onion, finely chopped

1 clove garlic, left whole

1/4 cup good quality extra virgin olive oil

sea salt and fresh pepper to taste

2 handfuls fresh basil, roughly choppped

Cooked pasta, enough for 4 servings.

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Recipe: Sausage & Mushroom Ragu

This recipe is great anytime of year, we feature it in my Handmade Pasta 101 class at The Culinarium Cupboard Cooking School.

Ingredients:

2 links Angelo Bean Riesling Infused Sausage, casing removed

2 shallots, finely chopped

1 handful dried porcini mushrooms

2 king mushrooms, sliced

1 1/2 cups sliced cremini mushrooms

1 Tbsp fresh thyme

1/2 cup dry white wine

olive oil to coat pan

1/4 cup grated pecorino or parmiggiano cheese

basic pasta or stracci recipe for 4

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