Creamy Rabbit Spezzatino With Fontina Stuffed Bucatini And Funghi Di Bosco Recipes

BUCATINI ARRABBIATA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a separate large pot over medium heat. Add the garlic and cook, stirring, until pale golden, about 3 minutes. Add 2 tablespoons chiles and cook, stirring, until the oil is red, about 1 minute. Stir in the cherry tomatoes and 1 cup water and simmer, stirring occasionally, until thickened, about 20 minutes.
• Add the pasta, reserved cooking water, parsley and remaining 1 tablespoon chiles to the sauce. Cook, tossing, until well coated, about 1 minute; season with salt. Divide among bowls and drizzle with olive oil.

POLENTA PASTICCIATA CON SALSA DI FUNGHI (BAKED POLENTA CASSEROLE WITH CREAMY MUSHROOM SAUCE AND FONTINA)

Steps:

• To begin to prepare the sauce, in a small bowl combine the dried porcini and hot water and let stand for 45 minutes to 1 hour. Remove the porcini and squeeze out excess water. Using scissors, cut them into pieces about the size of your thumbnail. Set aside. Strain the mushroom liquor through a paper towel or a fine sieve; reserve. Lightly oil an 8-by-11-inch baking pan and set it aside. Lightly oil two large pastry boards or baking sheets, or a very large scratchproof counter surface. Make the polenta and when it is cooked, turn it directly out onto the boards, counter, or baking sheets. Use a large knife or rubber spatula, first dipped in cold water, to spread out the polenta to a thickness of about 1/2 inch. Allow it to cool and harden, about 20 minutes. Cut it into approximate 3-inch squares.
• Meanwhile, preheat an oven to 400 degrees F. Continue to make the sauce. Using a soft brush or clean kitchen towel, remove any dirt from the fresh mushrooms. Don't wash them because water will alter their texture. Separate the stems from the caps, discarding the stems if they are tough. Slice the mushroom caps and tender stems thinly. In a skillet over medium-low heat, melt the butter with the oil. Add the onion and saute until softened, about 5 minutes. Add the porcini and saute for another 5 or 6 minutes to marry the flavors. Add the cultivated mushrooms and continue to saute until tender, about 5 minutes. Add the mushroom soaking liquid, salt, and pepper. Allow to simmer gently for 5 minutes, stirring occasionally. Then stir in the cream, and allow the mixture barely to reach a simmer. Immediately remove the skillet from the heat.
• Place half of the polenta squares in a layer on the bottom of the prepared dish. Spread half of the sauce in a layer over them, then sprinkle with half of the cheeses. Place another layer of polenta squares over the cheeses. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Place on the middle rack of the oven and bake until the cheese is melted and golden and the pasticcio is bubbling, about 20 minutes. Remove from the oven and let settle for 10 minutes before cutting into squares. Serve hot.

BUCATINI CARBONARA

Steps:

• Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.
• Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
• Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.

BUCATINI ALL'AMATRICIANA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
• Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

CREAMY BUCATINI WITH SPRING ONIONS AND MINT

Steps:

• Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
• Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
• Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
• Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
• Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.