Cialledd Alla Contadina Recipes

TAGLIATELLE CONTADINA WITH SILVANO

Tagliatelle Contadina with Silvano image

Bold-faced names have frequented Silvano Marchetto's NYC restaurant, Da Silvano, since 1975; see why with this simple, flavorful dish.

Provided by Martha Stewart

Number Of Ingredients 13

Ingredients

4 fresh sage leaves
2 sprigs fresh rosemary
3 hot Italian sausages (4 ounces each)
3 sweet Italian sausages (4 ounces each)
3 tablespoons olive oil
3/4 cup, plus 2 tablespoons heavy cream
3 plum tomatoes, cut into 1/4-inch dice, juice reserved
1/4 cup defrosted frozen peas or blanched fresh peas
2 teaspoons unsalted butter
Fine sea salt and freshly ground pepper
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 pound fresh tagliatelle
1/4 teaspoon crushed red-pepper flakes

Steps:

Bring a large pot of water to a boil. Meanwhile, using a sharp knife, chop sage and rosemary together into a thick paste; set aside. Remove the casings from the sausages, and knead them together by hand.
In a large saute pan wide and deep enough to hold all the ingredients, heat olive oil over medium heat. Add sausage, and cook, using a spatula to break up the sausage, until browned, about 5 minutes.
Add sage-and-rosemary mixture, 3/4 cup cream, and tomatoes to the sausage. Cook, stirring, 2 minutes. Add peas, and cook, 1 minute. Add butter, and gently stir until incorporated. Season with salt and pepper. Stir in Parmigiano-Reggiano cheese and the remaining 2 tablespoons heavy cream. Cook until heated through, about 1 minute.
Add salt and tagliatelle to the boiling water, and cook until done, 2 to 3 minutes. Drain pasta, and immediately add it to the sauce. Toss well to combine. Serve sprinkled with crushed red-pepper flakes.

CIALLEDD' ALLA CONTADINA

Cialledd' alla Contadina image

A sort of Lucanian stone soup, this is from Basilicata's long repertoire of dishes built from almost nothing at all. Once the sustenance of shepherds who could concoct the dish with a handful of wild grasses and the simple stores they carried, too, it was often the family supper of the contadini-the farmers-whose ascetic lives asked that each bit of bread nourish them. I offer it here as balm, a pastoral sort of medicine, one of the thousand historical, wizened prescripts known to soothe and sustain.

Yield serves 2

Number Of Ingredients 12

Ingredients

1/3 cup extra-virgin olive oil
1 small yellow onion, peeled and thinly sliced
2 fat cloves garlic, peeled, crushed, and minced
2 medium white- or red-skinned potatoes, peeled and chopped
2 teaspoons fine sea salt
1 small, dried red chile pepper, or 1/3 to 1/2 teaspoon dried chile flakes
2 cups beet greens, red chard, or spinach, rinsed, dried, and chopped
2 cups water
1 small bay leaf
4 1/2-inch-thick slices good country bread, a day or two old
Just-grated pecorino
Olio santo (page 155)

Steps:

In a large soup pot over a lively flame, heat the olive oil and soften the onion and garlic without coloring them. Add the potatoes, rolling them around in the oil and the aromatics, and add the sea salt, the chile pepper, and the greens, combining the components well and permitting them to cook together for a minute or two. Add the water and the bay leaf and simmer for 15 minutes or until the potatoes are tender.
Cover the pot and let the soup rest while you oven-toast the bread. Place the bread in warm, deep bowls and ladle the soup over it. Generously dust pecorino over the soup and drop tears of olio santo over the cheese.

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