Fresh egg pasta
SERVES 4 ITALIANS OR 8 REGULAR PEOPLE
I grew up with fresh egg pasta. My great-grandma kept me from destroying the house by having me crack eight eggs on a cutting board and hand mix them with flour for hours. It’s very time-consuming! I am all about preserving tradition, but what about achieving traditional pasta flavor in a tenth of the time? All you need is a food processor and a blade attachment. That’s the way I teach people to make pasta.
TIP: Remember, egg sizes vary. If after you put in the egg yolks, your pasta is sticky, add more flour, 1 tablespoon at a time.
10 egg yolks
Pinch of table salt
½ tsp. ground black pepper
2 tsp. olive oil
About 2 cups flour
1. Place egg yolks in a food processor with blade attachment. Add salt, pepper, and olive oil, and pulse a few times.
2. Add 1 cup flour and pulse until eggs absorb it and you have a semi-thick paste. Add remaining 1 cup flour and allow blade to rotate continuously. When the dough is ready, you should see a ball-shaped mass bouncing around the canister. If the dough is still too wet to the touch, add an extra tablespoon of flour. If it is a bit dry, add a little water as needed.
3. Remove pasta and roll/shape according to the directions of the recipe you are making. If you’re saving it for later, cover with plastic wrap and refrigerate for up to 6 days. (But pasta, according to my grandpa, must be consumed right away, or you should just make a risotto instead!)
From Fabio’s Italian Kitchen by Fabio Viviani. © 2013 FV Legacy, LLC. Available wherever books are sold. Used with Permission.
Fabio Viviani's Lazy Meatballs
SERVES 6 I 30 TO 60 MINUTES
Lose the pasta and serve these small sausage mouthfuls on their own. Simply pair with crusty bread to soak up the savory tomato sauce.
About 3 tbsp. olive oil
1 small onion, diced
3 cloves garlic, sliced thinly
1 tbsp. fennel seeds
salt and pepper to taste
1 cup beef or chicken stock
2 cups fresh puréed tomato
6 sausage links, cut in to meatball-size pieces
1 wedge parmesan cheese
1 bunch fresh basil
1. Place a heavy bottomed pot over medium-high heat and add oil.
2. Add onions and garlic to pan when oil shimmers and is hot; toss to coat.
3. Add fennel seeds. Season with a large pinch of salt. Cook for 8 to 10 minutes, or until onions just begin to soften
6. Reduce heat to a simmer and continue to cook for about 5 minutes.
7. Add sausage and continue to simmer until fully cooked, about another 10 to 12 minutes. Once tomato sauce has reduced and is thick, adjust seasoning, adding salt and pepper to taste.
8. Top with freshly grated parmesan and a handful of torn basil.
Malaysian black pepper clams
When I was in Singapore, I got a hot tip from the hotel concierge about a popular Malaysian diner that was off the beaten path and outside the city. They served lots of traditional Malaysian dishes, including this one, which they made with crab, instead of clams. However, the sweetness of clams with this sauce is a fantastic combination. A big bowl of these clams, the broth, some crusty bread for dipping, and a salad makes the perfect meal with very little clean up afterwards. Whenever we try to take this recipe off the menu at Street, it practically causes a riot.
2½ lbs. Manila clams in shells, scrubbed
¼ cup grated palm sugar* or packed dark brown sugar
2 tsp. oyster sauce
2 tbsp. dark soy sauce
Juice of 1½ limes
2 tbsp. each canola oil and chopped garlic
1 (2-inch) piece fresh ginger, peeled and minced
1 tbsp. cracked black pepper
4 tbsp. (½ stick) unsalted butter
10 fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh Thai basil or regular basil leaves
Sourdough bread, sliced 1-inch thick and toasted, for serving (optional)
Extra virgin olive oil, for serving (optional)
Lime wedges, for serving
1. Rinse clams in a large bowl under cold running water for 5 to 10 minutes to purge them of all sand and grit; drain.
2. Combine palm sugar, oyster sauce, soy sauce, and lime juice in a small bowl; set aside.
3. Heat canola oil on high in a large sauté pan or skillet. Add garlic and ginger and cook for 2 minutes, stirring occasionally, to release flavors. Do not let garlic brown. Add black pepper and clams. Add 1/3 cup water, cover immediately, and steam clams for 3 to 4 minutes or until they open. Remove any that do not open. Add oyster sauce mixture and stir well. Add butter, stir well, and pour clams into a large bowl.
4. Sprinkle with mint, cilantro, and Thai basil. Serve with sourdough toasts, brushed with olive oil, if desired, and wedges of fresh lime.
*Find palm sugar at well-stocked grocery stores and Asian or Latino markets.
Burmese gin thoke melon salad
½ small seedless watermelon (2½ lbs.)
½ ripe cantaloupe melon (1½ lbs.)
¼ ripe honeydew melon (1 lb.)
2 (3-inch) pieces young or regular fresh ginger, peeled and minced (1/3 cup)
¼ cup each toasted sesame seeds, lime juice (from 3 to 4 limes), and low-sodium soy sauce
½ cup extra-virgin olive oil
2 tbsp. plus 1 tsp. sugar
1¾ tsp kosher salt
1 cup dried green lentils
2 cups wide-flake unsweetened coconut
1¼ cups raw blanched peanuts
4 fresh kaffir (also called makrut) lime leaves, chopped
1. Trim rind from melons, remove any seeds, and cut into ½-inch dice. Place diced melon in a large mixing bowl.
2. Combine ginger, sesame seeds, lime juice, soy sauce, ¼ cup of olive oil, 2 tbsp. sugar, and ½ tsp. of salt in a separate bowl. Mix well and pour over melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.
3. Add lentils and 4 cups cold water to a small saucepan set over high heat. Bring to a boil, about 5 minutes. Reduce heat to low and simmer for 15 minutes. Add 1 tsp. salt and cook for 5 minutes, or until lentils are tender, but not mushy. Drain, rinse with cold water to chill, and then stir into melon mixture.
4. Combine coconut, peanuts, kaffir lime, 1 tsp. sugar, ¼ cup olive oil, and ¼ tsp. salt in a large sauté pan. Toast over medium-low heat, stirring constantly, until coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes. Remove from heat and set aside to cool.
5. Stir together gently peanut mixture and melon mixture just before serving. Serve in a large bowl at room temperature.
Spiced millet puffs
MAKES 70 MINI PUFFS
These can be stored, airtight, for up to 2 days.
1 oz. (2 tsp.) unsalted butter
5 oz. (a generous ½ cup) marshmallows
1 tbsp. whole cumin seed
1 tsp. each whole fennel seed and black mustard seeds*
¼ tsp. each cayenne chili powder and ground turmeric
½ cup dried currants or raisins
½ tsp. kosher salt
1 tsp. chopped curry leaf* (optional)
3 cups puffed millet*
1. Cook butter over medium heat in a large skillet until frothy.
2. Add marshmallows. As they start to melt, push and stir with a rubber spatula so that they don’t burn or stick to pan bottom. Lower heat slightly, if necessary. When marshmallows are halfway melted, add cumin seed, fennel seed, black mustard seed, cayenne, ground turmeric, dried currants or raisins, salt, and curry leaf, and stir well so spices toast and mix with marshmallow.
3. Add millet to pan, turn off heat, and stir until all of the millet is mixed and evenly coated in spiced marshmallow mix.
4. Pour mixture into a bowl and immediately start rolling into very small balls. If mixture sticks to hands too much, dampen them slightly with cold water. Place balls in a bowl and serve immediately.
Canton ginger kick
1 cup plus 1 tbsp. vodka
6 oz. (3/4 cup) Domaine de Canton (ginger liqueur)
½ cup plus 1 tbsp. fresh lemon juice
1 (1-liter) bottle soda water or seltzer, chilled
1. Stir together ginger syrup, vodka, ginger liqueur, and lemon juice in a pitcher.
2. Divide among 6 (10-oz.) old-fashioned glasses filled with ice. Top off with soda water.
3. Spear a few slices candied ginger onto each of 6 wooden picks and add to drinks, then garnish with lemon wedges.