Fresh pasta in Pittsboro

If you happen to be in the vicinity of Pittsboro, NC, around dinner time, I highly suggest a stop for take out pizza and pasta, especially the pasta, at the Neighborhood School Pizzeria on Thompson Street.

A friend of mine had raved about this place for ages. I don't live anywhere near Pittsboro but when I was driving through at 6pm on a Friday afternoon, I figured I would give the place a try. I couldn't make up my mind on what to order so I asked the owner / chef what she recommended. She suggested her most popular pasta dish -- chicken bianco.

It is a take out place, but I found a place inside to sit and watch the activity in the kitchen while I waited. While I sat there, the young girl cooking pulled a chicken escalope out of the fridge, dipped in egg and fried it in a stick of butter while I watched. She poured in a very healthy dose of brandy and added cream. While that buttery loveliness simmered, she took two lumps of fresh, pasta dough and passed them through the pasta machine turning them into thin yellow ribbons. She put them in a pot of boiling water and in no time the pasta was ready and so was the chicken. She put the pasta in a to go box and poured the chicken and sauce over it.

I could not drive myself home fast enough! After a torturous 30 minute drive, I raced into my house, put my dinner on a plate, and poured a glass of white wine.

Ahhhh heaven! The delicate, creamy flavors of butter, cream, brandy and egg melted in my mouth. It was heart-stoppingly good...and fattening. I ate half for dinner and saved the other half for my lunch.

I can't wait to go back! The owner also makes big trays of lasagna to order. One day when I need to feed a crowd I will order a couple. The pizza looked very tasty too. Maybe I'll drive out there this weekend!

Comfort food: spaghetti and meat sauce

I fixed spaghetti and meat sauce and garlic bread for dinner over the weekend. I was in need of comfort food. I made a yummy meat sauce that is very easy. You could use 1/2 lb of ground veal and 1/2 lb of ground sirloin or maybe pork or a combination of the three. It might be good with some dried basil in the sauce too.

Meat sauce:

olive oil
1 1lb ground sirloin
1/4 lb pancetta chopped
1/2lb sweet Italian sausage
1/2lb hot Italian sausage
8 cloves of garlic
1/2t or so of dried oregano
1 can of crushed tomatoes
2 chopped onions
2 carrots peeled and chopped
1 c. red wine
1 to 2 c. beef stock
1/2c. flat leaf parsley chopped
Parmesan cheese
salt and pepper

Brown meats in a large skillet. Add garlic, onion, carrot to skillet. If there is not enough fat to cook the veggies, add a bit of olive oil. Cook until the veggies are softened. Add wine to deglaze pan and cook until alcohol burns off (a few minutes). Add tomatoes. Add 1 c. stock. Cook for 15 minutes and add more stock if it needed. Remove from heat. Add parsley and season to taste. Serve over pasta and with Parmesan cheese.

Anchovies: puttanesca and anchoiade

Lots of people seem to dislike anchovies. It must be the strong, salty flavor. It is true that a little anchovy goes a very long way, but it cannot be beat for adding complex flavor to the right dish. When cooked, they virtually melt. Here are two of my favorite recipes: one is an Italian sauce for pasta and the other is a French amuse bouche, aka hors d'oeuvres. Both are dead easy to make.

Anchoiade from Nigel Slater's Real Fast Food

1 2oz. Tin of anchovies
2 cloves of garlic, chopped
2 T. olive oil
1 t. white wine vinegar
10 thin slices of baguette

Rinse anchovies and pat them dry. Pound in a mortar or bowl with a pestal or the end of a rolling pin until they are a thick paste. Pound in garlic, Add the oil, gradually, pounding all the time. Stir in vineagar. Toast the bread on one side under the broiler. Remove from oven and spread anchoiade on the untoasted side. Place under the broiler again for 2 to 3 min. Serve immediately.

Puttanesca Sauce from The New Basics Cookbook

½ c. olive oil
1 can anchovy fillets, undrained
4 cloves garlic, crushed
1 can plum tomatoes drained
1 (2 ½ oz.) jar capers, drained
½ c. pitted black olives, coarsely chopped
black pepper to taste

1. Place oil, anchovies, and garlic in a heavy saucepan. Mash thoroughly to form a paste.
2. Add tomoatoes, capers, and olives. Stir, and heat to simmering over medium heat. Reduce the heat to low and simmer for 1 hour, stirring occasionally.

Serves 2; enough for 8 oz. of thin pasta; recipe can be made in larger batches.

Pasta Raphael: great for vegetarians

This is one of my favorite recipes. I've not made it in a while because I had a boyfriend who didn't like artichokes! That should have been a sign.

It reminds me of two good friends every time I make it. For me, cooking has a lot to do with memories. There are dishes that remind me of occasions I've spent with certain people. This recipe is loaded with memories!

It comes courtesy of The New Basics Cookbook by Julie Rosso and Sheila Lukins:

Pasta Sauce Raphael

2 jars (6 oz. Each) marinated artichoke hearts in oil
¼ c. olive oil
2 c. chopped onions
2 T. minced garlic
½ t. dried oregano
½ t. dried basil
1 T. coarsely ground black pepper
½ t. salt
pinch of dried red pepper flakes
2 can plum tomatoes w/ their juices
¼ c. freshly grated Parmesan cheese
¼ c. chopped Italian parsley (flat leaf parsley)

1. Drain artichokes and reserve marinade
2. Heat olive oil in large saucepan. Add onions, garlic, oregano, basil, black pepper, pepper flakes, and marinade. Saute over medium heat until onions and garlic are soft and translucent, about 10 minutes.
3. Add tomatoes and simmer for 30 minutes
4. Add artichokes, Parmesan and parsley. Stir gently and simmer 5 minutes.

*the black pepper and pepper flakes make it very spicy; adjust according to taste.

Serves 6, enough for 1 lb of pasta.

Pasta w/ vodka sauce

Here is another one of my favorite recipes for pasta. It comes courtesy of Rachel Ray.

What I really like about this recipes is that the sauce is done in the amount of time it takes to cook the pasta! Of course the cream and the butter make the recipe. The alcohol in the vodka burns off leaving a rich sweet flavor to the sauce. Do not skimp on the vodka. And be sure to let it burn off entirely (you can smell and taste when it is ready because the sharpness of the alcohol will be gone).

Pasta w/ vodka sauce:

INGREDIENTS

• 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken stock
• 1 can crushed tomatoes (32 ounces)
• Coarse salt and pepper
• 16 ounces pasta, such as penne rigate
• 1/2 cup heavy cream
• 20 leaves fresh basil, shredded or torn

Serve with:

• Crusty bread and a green salad
  

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente. While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve pasta with crusty bread and a green salad.