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Category: Pasta

Ode to Rome: Pasta Cacio e Pepe By Foodie’s Chef Laura Brennan

 

This is a quick and simple and delicious pasta dish from Rome.  Long strands of pasta are coated with a cheese & butter sauce.  Traditionally made with only sheep’s milk pecorino cheese; I have added a bit of Parmigiana to soothe the American palate. It adds a bit of sweetness to temper the tang of the pecorino.  And -  this recipe uses very few ingredients and can be made in one pot!

 

 

Fideos: Spanish-style Toasted Noodles with Poached Shrimp & Romesco Sauce By Foodie’s Chef Laura Brennan

 

‘Fideos’ is both a dish from Spain and a short, spaghetti-like noodle that is usually toasted.  Toasting gives the noodles a warm golden color and a deep rich flavor.  And it is very easy to accomplish in your home kitchen.

 

The recipe includes a simple and quick-cooking shrimp stock.  Both the toasted noodles and the peeled shrimp are cooked in this broth which builds in a supporting layer of flavors to the finished dish.

 

A traditional Catalan sweet red pepper sauce, Romesco*, adds body and a bright punch of flavor to the finished dish.

 

 

Mac n’ Cheese with Roasted Cauliflower, Scallions and Bacon by Foodie’s Chef Laura Brennan

Cauliflower is now a mainstream vegetable!
At our Prepared Foods counter, I am surprised (and impressed) at our Millennial customers’ whole-hearted embrace of all kinds of vegetables. Their mothers were so successful at getting them to eat their vegetables that they continue to do so long after they have left the nest (and moved into South Boston).
This recipe ‘embraces’ roasted cauliflower. Roasting cauliflower is a game-changer; roasting expresses cauliflower’s hidden sweetness without the ‘cruciferous stink’ associated with boiling or steaming the vegetable. The cauliflower is then cooled, chopped into smaller pieces and folded into the
mac n’ cheese base, adding texture and earthiness to the finished dish.