Gnocchi Con Radicchio A La Marsala
Serves 4
Preparation Time: 15 minutes
Calories: 524 per serving
INGREDIENTS
1 Head Radicchio
2 Tablespoons Unsalted Butter
1/4 Cup Lombardo Sweet Marsala
1 Cup Heavy Cream
1/2 Cup Tomato Sauce
1/4 Teaspoon Salt
1 Pound Potato Gnocchi
3 Oz. Provolone, Grated (Substitute Mozzarella)
METHOD
Wash and dry the radicchio. Cut it into thin strips. Melt the butter in a large skillet and sauté the radicchio until wilted. Pour in the Lombardo Marsala and bring to a simmer for 5 minutes. Stir in the cream and cook until slightly reduced. Fold in the tomato sauce and add a pinch of salt. Bring a large pot of water to a boil and add salt. Cook the gnocchi in the boiling water. Remove the gnocchi with a slotted spoon as they rise to the surface. Divide the gnocchi into 4 buttered baking dishes and spoon the sauce over the top. Sprinkle generously with the Provolone. Place under a preheated broiler until the Provolone melts, about 8 minutes. Serve while hot.
Fettuccine with Caviar and Marsala Sauce
This recipe calls for salmon roe - which is colorful, flavor, and not quite so expensive as sturgeon caviar. For the best results, use fresh fettuccine and imported Parmigiano-Reggiano. Have extra vodka on hand for sipping while you cook.
INGREDIENTS
For the Sauce:
2 cups heavy cream
1 small clove garlic, peeled and gently crushed with the side of a cleaver
2 strips lemon zest (removed with a vegetable peeler)
4 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons marsala (preferably Lombardo Marsala Sweet )
Freshly ground black pepper
1 pound fresh fettuccine
Salt
2 ounces salmon roe
2 tablespoons very finely chopped chives or scallion greens
METHOD
TO PREPARE THE SAUCE:
Combine the cream, garlic, and lemon zest in a heavy saucepan, and boil, stirring occasionally, until only 2/3 (1 1/4 cups) mixture remains. Discard the garlic and zest. Whisk in the butter and cheese and simmer for 2 minutes. Remove the pan from the heat and whisk in the Marsala and pepper.
Bring 8 quarts lightly salted water to a boil in a large pot. Cook the fettuccine until al dente, 4 to 6 minutes. Drain the pasta and place in a large bowl. Stir in the sauce and caviar. Sprinkle the fettuccini with the chopped chives and serve at once.
Pasta with Red Wine, Shallots and Zucchini Sauce
Serves 4
INGREDIENTS
For Pasta:
3 1/4 cups all-purpose flour
4 eggs
For Sauce:
2 small zucchini
2 1/2 oz butter
2 shallots, chopped
1/2 cup juices from a roast or beef stock
3/4 cup Lombardo Marsala Dry
1/3 cup freshly grated Parmesan cheese
Salt
METHOD
FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2 in squares; roll each square around a pencil-shaped stick and then roll it over the comb (a rectangular wooden frame about 8x4 in with fine wooden strips across it positioned very close together). This gives the classic ridged macaroni. If you do not have a pasta comb you can roll the pasta over a cylindrical grater.
FOR SAUCE: Finely slice the zucchini, salt them and let them sweat for at least 30 minutes and then dry them. Melt 3 tablespoons of the butter in a saucepan. Add half the shallots, the meat juices and Marsala; stir and cook over low heat. In a skillet, gently fry the remaining shallots and the zucchini for a few seconds in the remaining butter.
TO SERVE: Cook the garganelli for about 5 minutes and drain them when al dente. Add to the shallot and wine sauce and add the Parmesan. Serve. Garnished with the zucchini and shallots.
Bow Ties with Sweet Potatoes and Canadian Bacon
Serves 4
Bow-tie pasta with slices of sweet potato, diced Canadian bacon, and tomato puree form a harmonious dish of varied flavors, shapes, and colors. We use sage here, but if you don't care for it, try the same quantity of thyme instead.
WINE RECOMMENDATION:
To match the sweetness of both the potato and the Canadian bacon, try a kabinett riesling from Germany's Mosel-Saar-Ruwer region.
INGREDIENTS
3 tablespoons cooking oil
1 onion, halved and cut into thin slices
1 sweet potato (about 1/2 pound), peeled, cut in half lengthwise, then cut crosswise into 1/4-inch slices
1/4 cup water
1 teaspoon dried sage
1/8 teaspoon cayenne
3 tablespoons Lombardo Marsala Sweet
1/2 teaspoon salt
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1/2 pound Canadian bacon, diced
3/4 pound bow ties
METHOD
In a large frying pan, heat the oil over moderately low heat. Add the onion and sweet potato and toss to coat with the oil and Marsala. Add the water, cover, and cook until the onions are soft, about 5 minutes. Stir in the sage, cayenne, salt, and tomatoes. Reduce the heat and simmer, covered, until the sweet potato is tender and the sauce thickened, about 15 minutes. Add the Canadian bacon and remove from the heat.
In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain and toss the pasta with the sauce.
VARIATIONS:
Bow Ties with Sweet Potatoes and Ham
Dice 1/2 pound of ham and use it in place of the Canadian bacon.
Bow Ties with Canadian Bacon and Squash
Peel and dice 1/2 pound of winter squash, such as butternut or Hubbard, and use it in place of the sweet potato. Depending on the type of squash, you may need to adjust the simmering time by a few minutes.
Fettuccine Hunter’s Style
Makes 4 servings
INGREDIENTS
3 quarts salted water
3/4 pound fresh fettuccine, preferably spinach
1/4 cup olive oil
1 tablespoon chopped garlic
2 cups chopped Portobello mushrooms (stems removed)
1/4 cup sun-dried tomatoes, julienned
1/4 cup Marsala wine
1 cup seeded and chopped fresh plum tomatoes
Salt and freshly ground black pepper
1/4 cup shredded basil leaves (torn by hand)
2 cups (4 ounces) freshly grated Parmesan cheese
METHOD
Bring the water to a boil. Add the fettuccine and cook for a few minutes or until tender.
In a large skillet heat the olive oil and sauté the garlic for 10 seconds. Add the mushrooms and cook for 2 to 3 minutes or until the mushrooms are somewhat tender. Add the sun-dried tomatoes and Marsala and boil for a minute or until the wine has almost evaporated.
Add the tomatoes to the skillet, simmer for a minute to heat through and season with salt and pepper to taste.
Drain the fettuccine and return it to the cooking pot which is off the heat. Add the sauce to the fettuccine along with the basil and cheese. Toss well to combine and serve immediately.
Linguine with Smoked Salmon and Herbed Sauce
Serves 6
INGREDIENTS
6 1/2 oz smoked salmon
1 cup heavy cream
2 tablespoons Lombardo Marsala Sweet
1 tablespoon chopped chives
1 tablespoon chopped dill
1 lb fresh linguine
Whipped cream, salmon caviar, chives and dill, to garnish
METHOD
Roughly chop half of the smoked salmon and combine in a food processor with the cream. Process just long enough to make the mixture smooth; avoid whipping the cream. Pour the cream mixture into a saucepan, add the chopped chives and dill and warm gently. Cut the remaining salmon into thin strips.
Cook the pasta in boiling salted water until al dente. Drain and put into a warm serving bowl. Add the cream sauce and remaining salmon and toss through. Garnish with cream, salmon caviar and herbs.
