Place a large saute pan on medium low heat and place the guanciale and pancetta in. Render out the pieces of guanciale about ¾ of the way and place in your onions, garlic, and chili flake.
Cook until onions become translucent. Pour in crushed tomatoes and bring to a simmer.
Finish with olive oil and pecorino cheese.
Marinara
3 tbsp extra virgin olive oil
8 cloves garlic
½ tsp oregano
1 stem basil with leaves
1 can(28oz) crushed san marzano tomatoes
salt to taste
In a medium sized pot, over medium heat place your garlic and olive oil. Saute until garlic becomes lightly browned.
Pour in crushed tomatoes and oregano and let simmer for 10 minutes.
Place basil stems and cook for another 10 minutes.
Finish with fresh torn basil leaves and season to taste.
Bolognese
2lb ground beef/veal
½lb ground pancetta
¾ cup diced onions
¾ cup diced carrots
¾ cup diced celery
2 cup crushed tomatoes
2 cup whole milk
½ cup white wine
1 tbsp tomato paste
salt/pepper to taste
Place a large pot on medium high heat and cover the bottom with neutral cooking oil.
Once hot, place beef/veal and pancetta in and sear until mostly cooked. Add in carrots, celery, and onions and season. Once vegetables have sweat completely deglaze with white wine.
Pour in tomatoes and cook for 10 minutes.
Pour in milk and continue to cook until fat has emulsified and sauce becomes creamy. (15-25 minutes)
Pesto
2 cup fresh basil leaves
6 cloves garlic
½ cup parmigiano reggiano
1 cup pine nuts (toasted)
¼ cup extra virgin olive oil
salt to taste
Place garlic, pine nuts and olive oil in a food processor and blend.
Add in basil, parmigiano and salt and blend until smooth.
Add more olive oil as needed.
Puttanesca
1 can(28oz) crushed San Marzano tomatoes
8 cloves garlic
1 tbsp capers
½ cup pitted kalamata olives
5 anchovy filet (diced)
½ tbsp chili flake/calabrian chili
½ cup chopped fresh parsley
2 tbsp extra virgin olive oil
salt to taste
shallots (optional)
pecorino romano
In a medium size pot over medium heat, coat the bottom with olive oil.
Once hot, place chopped garlic, chilis, and olives in and saute for 2-3 minutes. Add in diced anchovy and capers and let cook until garlic begins to lightly brown.
Pour in crushed tomatoes and let simmer for 10-15 minutes. Add a touch of pasta water.
Finish with pecorino.
Alla Gricia
6-8 oz guanciale
1 tbsp extra virgin olive oil
½ cup grated pecorino romano
salt to taste
coarse black pepper to taste
pasta water
Dice guanciale into lardon size pieces.
In a saute pan on medium heat, render the pieces of guanciale until right before crispy. Place your black pepper into the pan and lightly fry in the guanciale fat.
Place guanciale back in the pan deglaze with pasta water, add cheese and pasta of your choice and cook until emulsified.
Saffron White Wine
10-12 hairs saffron
1 cup white wine
1 tbsp butter
1 shallot (fine diced)
1/4 cup parmigiano reggiano
salt to taste
In a sauce pot, lightly toast saffron hairs over low heat. Add in white wine and let saffron steep on low heat for 20-45 minutes.
Place shallots and butter in a saute pan and sweat until translucent.
And in your white wine and reduce(add pasta water or stock if needed).
Finish with parmigiano.
Tartufata
1 tbsp black winter truffle(optional)
½ cup oyster mushrooms
½ cup cremini mushrooms
½ cup white mushrooms (lion's mane if available)
2 tbsp unsalted butter
1 shallot minced
4 cloves garlic
2 tbsp olive oil
stock or pasta water
salt to taste
Blend mushrooms until they become a paste.
In a saute pan over medium heat, sweat garlic and shallot in olive oil. Once onions are translucent, place in mushroom paste and cook on high for 2-3 minutes.
And in garlic and stock or pasta water cook for another 10-15 minutes.
Season and finish with butter and parmigiano cheese.
Calabrian Chili Garlic Pecorino and Parsley
10-15 calabrian chilis (deseeded and sliced)
6-8 cloves garlic
½ cup pecorino romano grated
¼ cup chopped parsley
2 tbsp unsalted butter
½ cup vegetable stock/pasta water/white wine
fresh black pepper to taste
salt to taste
Place a medium size pot over medium heat.
Once hot, place butter, garlic, calabrian chilis, and black pepper. Cook for 2-3 minutes.
Add in your choice of wine, pasta water, or vegetable stock and let simmer for 10 minutes or until emulsified.
Finish with pecorino and fresh parsley.
Arrabbiata
5 clove garlic
2 tbsp chili flakes
1 tbsp olive oil
1 cup red wine
1 cup basil leaves
1 can(28oz) crushed San Marzano tomatoes
½ cup diced shallots
fresh cracked black pepper
salt to taste
In a large saute pan over medium heat, pour in olive oil.
Once hot, place shallots, garlic, black pepper, and chili flakes and saute until shallots and garlic begin to brown.
Deglaze with red wine and reduce until alcohol has evaporated.
Pour in crushed tomatoes and let simmer for 20 minutes.
Tear basil leaves and stir in just before serving.
Roasted Red Bell Pepper Pesto
6 red bell peppers
6 cloves garlic
½ cup parsley
½ cup ricotta
½ cup shallots diced
14 oz crushed San Marzano tomatoes
salt to taste
black pepper to taste
olive oil
Preheat oven to 425 F
Lightly oil bell peppers and place in the oven until skins begin to darken.
Once cooked, place in a heat safe container and cover with plastic wrap or food film. Let sit for at least 10-15 minutes.
Peel skins and let peppers cool.
In a food processor blend bell peppers, tomatoes, ricotta, garlic, shallots and parsley until smooth.
Season to taste and add lemon zest/ olive oil if needed.
Preserve Lemon Mint Cream with Balsamic Glaze
1 tbsp preserve lemon(lemon juice/zest works too) fine diced
2 tbsp butter
¼ cup mint
¼ cup shallots diced
½ cup cream
balsamic glaze
salt to taste
black pepper to taste
In a saute pan on medium high heat, place butter, shallots, and preserve lemon in. Saute until shallots become translucent.
Add in black pepper and cool for 1-2 minutes.
Add cream and pasta water if needed.
Finish with fresh torn mint and balsamic glaze
Peas, Parmigiano, and basil all pair very well with this sauce.
Alla Norcina
½ lb Italian sausage
½ cup fresh fennel (minced)
1 cup heavy cream
2 tbsp unsalted butter
½ cup white wine
1 tsp black pepper
½ cup pecorino romano
salt to taste
In a saute pan over medium high heat, place your Italian sausage and butter in and cook.
Add in fennel and black pepper and sweat.
Deglaze with white wine and reduce until alcohol is gone.
Add in cream and cook for 10-12 minutes.
Finish with pecorino romano.
Alla Norma
1 eggplant
2 cups cherry tomatoes
6 cloves garlic
1 cup basil
1 tsp red pepper flakes
extra virgin olive oil
salt to taste
Preheat oven to 400 F
Peel and dice eggplant, salt and let sit for 20-45 minutes. Toss lightly in olive oil and bake until they begin to brown about 12-15 minutes.
In a saute pan over medium high heat, cover the button with olive oil. Once hot, place in cherry tomatoes, garlic, and chili flakes. Saute on high heat for 2-3 minutes or until tomatoes begin to get softer.
Add in eggplant and season with salt.
Finish with fresh torn basil and parmigiano.
Glazed Carrots and Tuscan Kale
3-4 carrots (heirloom organic preferred) sliced in half
1 ½ cup tuscan kale chopped
3 tbsp unsalted butter
1 tbsp brown sugar
1 cup burgundy or sherry vinegar
1 tsp fresh black pepper
1 cup vegetable stock or pasta water
salt to taste
In a large saute pan on high heat, cover the bottom with neutral cooking oil.
Once hot, place carrots in and sear until they gain color. Place butter, pepper and brown sugar in and continue to cook until mixture comes together and begins to lightly bubble.
Deglaze with vinegar and reduce.
Add stock or pasta water as needed.
Once reduced by half add in tuscan kale and let simmer for an additional 5-6 minutes.
Season with salt and finish with honey.
Stewed Heirloom Tomatoes and Garlic
3-4 medium sized heirloom tomatoes
6-8 cloves peeled garlic
2 tbsp olive oil
2 stems basil with leaves
1 tsp fresh black pepper
salt to taste
Prepare a pot of boiling water and an ice bath.
Score the bottom of each tomato and place in the boiling water for 30-40 seconds, remove and place in the ice bath.
Once cooled peel the skins off tomatoes and dice into large chunks.
Slice garlic cloves and place them in a pot with olive oil and fry on medium heat or until lightly brown. Place tomatoes in and basil stems in the pot and let stew for up to 20 minutes.
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