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how to cook fresh lasagna noodles Prepare a large bowl of ice water. Slip the noodles, two or three at a time, into a big pot of boiling salted water and cook them until they’re tender and pale, 3 to 5 minutes (thinner noodles will cook more quickly). To make sure they’re done, taste a small piece. If it’s still tough, it needs a little more cooking (fresh pasta is not cooked al dente like dried pasta). Carefully scoop the noodles out with a large wire skimmer and slide them into the ice water to stop the cooking. When they’re cool, layer them between clean dishtowels until you’re ready to assemble the lasagne. An ice bath halts the cooking Fresh pasta noodles can overcook easily, so have a bowl of ice water ready to cool them quickly. TOWELS PREVENT STICKING Layering the noodles between towels dries them and keeps them separate. They’ll keep this way for up to 2 hours. continued on p. 80 ➤ P A S TA 79
continued from p. 79 basic cream sauce M a k e s a b o u t 1 1/2 c u p s 11/2 13/4 oz. (3 Tbs.) unsalted butter 3 Tbs. unbleached all-purpose flour 1/2 cups whole milk, heated tsp. kosher salt 1/8 tsp. freshly ground black pepper Small pinch of freshly grated nutmeg In a 2-quart. saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly, for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch. Make Ahead This sauce will keep in an airtight container in the refrigerator for about 5 days. You can freeze it for up to 3 months. Remove from the heat and whisk in the salt, pepper, and nutmeg. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes, because it thickens if it’s left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it. quick tomato sauce m a k e s a b o u t 4 1/2 c u p s 3 Tbs. extra-virgin olive oil 1 medium carrot, finely chopped 1 medium rib celery, finely chopped 1/2 1/4 medium yellow onion, finely chopped cup chopped fresh flat-leaf parsley 5 large fresh basil leaves, chopped 1/2 Kosher salt and freshly ground black pepper cup dry white wine 1 28-oz. can plus one 14-oz. can plum tomatoes with juice, coarsely chopped In a 3- or 4-quart. saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, parsley, basil, a generous pinch of salt, and a couple grinds of pepper. Cook until the vegetables are pale gold, 10 to 12 minutes. Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 41/2 cups, 15 to 20 minutes (adjust the heat as necessary to maintain a gentle simmer). Season to taste with salt and pepper. If you want a smoother texture, pass the sauce through a food mill or purée in a food processor. 80 p A s ta
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Italian 200 Recipes for Authentic I
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© 2012 by The Taunton Press, Inc.
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mussels stuffed with spinach and pa
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uschetta with grilled eggplant and
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classic meat lasagne m a K e S T h
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herbed farfalle and grilled chicken
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spaghetti with spicy shrimp, cherry
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pasta with tuna, tomato & green oli
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linguine with shrimp, caramelized o
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orecchiette with broccoli raab and
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Black Bean Soup Pork Scaloppine wit
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chicken with marsala, mushrooms & g
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chicken breasts stuffed with prosci
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chicken piccata with fried capers S
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aised italian chicken with green be
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tuscan grilled chicken, sausage & s
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oasted turkey breast, porchetta sty
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eaded veal scaloppine with tricolor
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pork scaloppine with prosciutto, sa
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170 m a i n c o u r s e s
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ollito misto S e r v e s 1 0 t o 1
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pan-seared steak pizzaiola S e r v
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eggplant parmigiana S e r v e s 4 F
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continued from p. 177 All about Egg
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Black barley Bean risotto Soup with
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creamy polenta M a k e s a b o u t
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gorgonzola polenta M a k e s a b o
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isotto of sweet sausage and broccol
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isotto alla milanese S e r v e s 6
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Corn: A Buyer’s Guide There are f
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All about Barley Barley is probably
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preparing artichoke bottoms 1. Fill
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utternut squash risotto with bacon
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sautéed broccoli raab with balsami
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gratin of sautéed cauliflower, tom
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fava beans with prosciutto, mint &
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acini di pepe pasta with zucchini a
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cannellini beans with lemon, roaste
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desserts rustic fig and raspberry m
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grilled fresh figs with ice cream a
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tips for making the crust • If yo
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c o n t r i b u t o r s Bruce Aidel
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James Peterson worked in a number o
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i n d e x A Acini di Pepe Pasta wit
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K Kale Cannellini Bean and Kale Sou
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Sausage, 121 Baked Ziti with Tomato
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COOKING Authentic Italian Home Cook
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