Frascatelli With Parsley Garlic And Pecorino Recipes

SPAGHETTI WITH LEMON, GARLIC AND PECORINO

Steps:

• Add the Pecorino-Romano pieces to a medium saucepan and cover with water (about 2 cups). Bring the water to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
• Meanwhile, add the garlic cloves to a small saucepan and add just enough water to cover. Bring the mixture to a boil, then turn off the heat and strain. Add the garlic cloves back to the same saucepan and repeat the process 2 more times. (This will bring out the natural sweetness of the garlic.) Allow to cool to the touch, then carefully shave very thinly on a mandoline.
• Bring a large pot of salted water to a boil. Add the pasta and cook to very al dente according to the package directions.
• Meanwhile, add the butter to a large saute pan and turn the heat on medium-high. Once the butter begins to melt, add the garlic and chile flakes. Let the butter melt and the garlic to fully bloom in the butter, about 1 minute. Strain the cheese stock directly into the saute pan, then stir and allow to come to a simmer. Add the cooked pasta and lemon juice to the sauce and finish cooking the pasta in the sauce. Add the chopped parsley and toss to combine.
• Pour the pasta into a serving bowl and top with the arugula, then drizzle with olive oil and salt to taste. Top with the burrata. Gently open the burrata just a touch, then serve immediately.

FRASCATELLI WITH PARSLEY, GARLIC AND PECORINO

Steps:

• On a work surface, spread semolina in a layer 1/2 inch thick. Have a bowl containing a quart of cold water ready. Line a large baking sheet with sides with parchment or waxed paper.
• Dip the fingers of one hand into cold water, and sprinkle semolina by flicking water off your hand. Repeat until semolina is well-speckled with droplets but not saturated. Use a dough scraper or spatula to gather semolina lightly into a mound. You will see tiny clumps of dough form. Place all the semolina in a large strainer, and sift it back over work surface. Spread tiny clumps that are left in strainer on baking sheet.
• Repeat Step 2 three or four times, until almost all the semolina is in clumps on baking sheet. The last quarter cup or so will be too damp to continue and should be discarded. If not cooking pasta immediately, sprinkle it lightly with additional semolina, and cover it loosely with a clean cloth. It can be left up to 24 hours.
• Bring 4 quarts of well-salted water to a boil. Dump pasta clumps in and cook about a minute, until water just about returns to boil.
• Place olive oil in a 4-quart sauté pan or shallow saucepan. While pasta cooks, warm olive oil over medium heat and add garlic and fresh chili so they start to sizzle.
• Use a skimmer to drain pasta from boiling water and transfer it to the pan with oil. Some moisture should be left clinging to pasta. Alternatively, reserve about 3 cups of pasta water, then drain pasta in a colander.
• Gently stir pasta in oil for a few minutes, gradually adding enough pasta water to keep mixture quite moist, like a risotto. Fold in parsley, 4 tablespoons cheese and, if desired, dried pepper flakes. Divide among 6 soup plates, dust each portion with remaining cheese and serve.

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES

Steps:

• Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
• Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
• Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

FRASCATELLI WITH PECORINO AND MUSTARD GREENS

Steps:

• Spread semolina flour in an even layer in an 8x8x2" baking dish. Fill a small bowl with 1 cup water and set next to dish. Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel. Let stand until water is absorbed, forming individual dumplings, about 5 seconds. Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve. Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet. Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over).
• Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds. Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet.
• Heat butter in a large skillet over medium-high heat until butter is foamy and browned bits form on the bottom of pan, about 2 minutes. Add cooked frascatelli and toss gently to coat. Add mustard greens and fold gently just to coat and slightly wilt the greens. Season to taste with salt and pepper and divide among bowls. Top frascatelli with grated Pecorino.