Spaghetti all Romana by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin, CA
Serves 4
Ingredients
1 pound spaghetti
Salt
1 cup extra virgin olive oil
1 cup dry white wine HINT Rapazzini Winery
1 head of fresh Gilroy CA garlic
2 pieces of pepperoncini or chili flakes
2 pieces of salted anchovies
1/2 cup Parmigiano-Reggiano, freshly grated
1 cup bread crumbs
1 bundle of Fresh Italian parsley
Method of Preparation
Boil water and add salt. Cook pasta in rapidly boiling water until al dente.
In a saucepan add extra virgin olive oil with chopped or sliced garlic and chili flakes.
Add salted anchovies. Cook until brown and add white wine
Drain the pasta and add to the sauce. Cook all together and add water fron the pasta.
Place pasta on serving dish. Top with freshly graqted Parmigiano Reggiano cheese, breadcrumbs and freshly chopped Italian Parsley.
Showing posts with label Executive Chef Corde Valle. Show all posts
Showing posts with label Executive Chef Corde Valle. Show all posts
Friday, August 28, 2009
Spaghetti Al Cartoccio by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin CA
Spaghetti Al Cartoccio by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin CA
Serves 6 to 8
Ingredients
1 cup extra virgin olive oil HINT Mama Raps Olive oil is reasonably priced and very high quality
4 cloves garlic, chopped HINT The amazing EZ Roll Garlic Peeler can peel the garlic in 3 seconds
2 pieces of anchovies
1 whole chopped shallot
1/8 teaspoon chili flakes
1 pound Manila clams
1 pound Prince Edward Islnad mussels
1 pound large shrimp, peeled and deveined
1 whole Fresh Maine lobster
1 pound Day Boat scallops
1 pound whole peeled tomatoes, cut into strips
1 bunch flat Italian parsley
1 tablesooon sea salt
Freshly ground pepper
1 cup dry white wine
1 1/2 pounds dry spaghetti
2 tablespoons extra virgin olive oil
Cognac
Heavy cream
Method of preparation
Heat the olice oil in a large saute pan over medium heat. Add the garlic, anchovies, shallots and chili flakes. Cook 2 to 3 minutes. Add the clams and mussels. Cook till open and splash with white wine. Strain the liquid and reserve in a separate bowl.
Add 1/3 cup of the olive oil, garlic and chopped shallot. Cook till brown and cook 3 to5 minutes. Add the reserved liquid from the clams and mussels.
Meanwhile, heat the remaining 1/4 cup of olive oil in a large saute pan over medium high heat. Add the shrimp, scallops and lobster. Adjust salt and pepper. Cook 1 to 2 minutes. Add the wine and cook 1 minute. Remove the shrimp and scallops. Cook until the wine i reduced by half about 2 minutes and add tomatoes.
Bring water to boil and add salt. Add the pasta and cook until al dente.
Add the pasta to the tomato sauce and seafood. Drizzle with the extra virgin olive oil, cognac and sprinkle with the remaining parsley.
Serves 6 to 8
Ingredients
1 cup extra virgin olive oil HINT Mama Raps Olive oil is reasonably priced and very high quality
4 cloves garlic, chopped HINT The amazing EZ Roll Garlic Peeler can peel the garlic in 3 seconds
2 pieces of anchovies
1 whole chopped shallot
1/8 teaspoon chili flakes
1 pound Manila clams
1 pound Prince Edward Islnad mussels
1 pound large shrimp, peeled and deveined
1 whole Fresh Maine lobster
1 pound Day Boat scallops
1 pound whole peeled tomatoes, cut into strips
1 bunch flat Italian parsley
1 tablesooon sea salt
Freshly ground pepper
1 cup dry white wine
1 1/2 pounds dry spaghetti
2 tablespoons extra virgin olive oil
Cognac
Heavy cream
Method of preparation
Heat the olice oil in a large saute pan over medium heat. Add the garlic, anchovies, shallots and chili flakes. Cook 2 to 3 minutes. Add the clams and mussels. Cook till open and splash with white wine. Strain the liquid and reserve in a separate bowl.
Add 1/3 cup of the olive oil, garlic and chopped shallot. Cook till brown and cook 3 to5 minutes. Add the reserved liquid from the clams and mussels.
Meanwhile, heat the remaining 1/4 cup of olive oil in a large saute pan over medium high heat. Add the shrimp, scallops and lobster. Adjust salt and pepper. Cook 1 to 2 minutes. Add the wine and cook 1 minute. Remove the shrimp and scallops. Cook until the wine i reduced by half about 2 minutes and add tomatoes.
Bring water to boil and add salt. Add the pasta and cook until al dente.
Add the pasta to the tomato sauce and seafood. Drizzle with the extra virgin olive oil, cognac and sprinkle with the remaining parsley.
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