1/2 cup finely grated grana padano (or parmigiano reggiano)
1/4~1/2 cup pasta water
salt as needed
Instructions
Step One: Thinly shave truffle using a mandoline or garlic slicer. Soak truffle slices in olive oil; set aside and let them infuse while you prep everything else. This will let the truffle slices soften, and infused oil will help the pasta sauce pick up more truffle flavor
Step Two: Start boiling water for pasta. In the meanwhile, grate ~2 oz of cheese using the finest side of a box grater, or a microplane. Box grater preferred as it will yield a more granular, dust like texture that is easier to dissolve
Step Three: Cook pasta according to package instruction. Drain the pasta and reserve the cooking water. Add pasta water to grated cheese; stir to form a base sauce. start with 1/4 cup of pasta water, keep adding more as needed. once cheese is melted into a sauce, stir in butter, add half the olive oil & truffles. Stir until sauce is well combined. Add pasta into the sauce, toss to combine. Add the remaining olive oil and truffle to pasta. Top with more grated grana padano
1 ½ poundslamb shoulder, excess fat trimmed and diced into 1-inch cubes (see Recipe Notes)
2 medium carrots, finely diced
1 stalk celery, finely diced
1 medium yellow onion, finely diced
6 cloves garlic, finely chopped or grated
2 tablespoons tomato paste
1 cup dry red wine(such as Chianti)
1 cup low-sodium beef stock
1 28-ounce can crushed tomatoes
2 bay leaves
1 sprig fresh rosemary
8–10 sprigs fresh thyme
kosher saltand ground black pepper, to season
16–24 ounces pasta (pappardelle, bucatini, rigatoni, etc.) or gnocchi
1/4 – 1/3 cup grated parmesan(roughly 1 tablespoon per serving)
¼ – 1/3 cup heavy cream(roughly 1 tablespoon per serving)
for serving, as desired: additional grated parmesan, finely chopped fresh herbs, etc.
Instructions
Step One: Brown the lamb shoulder – Add 1 tablespoon of the olive oil to an instapot using the Saute mode. Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the instapot and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside
Step Two: Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste
Step Three: Slowly pour the red wine into the instapot, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the instapot
Step Four: Cover & seal the pressure cooker. Cook on manual high pressure for 45 minutes. Allow the pressure cooker to naturally release pressure for 15 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure When it’s ready, the lamb should shred very easily – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove & discard the spent bay leaves & herbs. Shred the lamb & stir to combine. At this point, you can cool & store for later use (see Recipe Notes for storage & freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).
Notes: My preferred cut of lamb for this braised lamb ragu is lamb shoulder, though lamb shanks will work very well, too. Because of the long cooking time involved, avoid lean cuts like lamb chops.
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
4 Tbsp. unsalted butter, divided
1 medium shallot, finely chopped
3 garlic cloves, finely chopped
½ cup dry white wine
½ tsp. crushed red pepper flakes
Freshly ground pepper
1 cup heavy cream
10 oz. pappardelle
¼ cup finely grated Parmesan, plus more for serving
Basil leaves (for serving)
Instructions:
Step One: Place ¾ tsp. crushed saffron threads in a small bowl. Bring a large pot of water to a boil. Scoop out ¼ cup and pour over saffron; set aside. Generously season water in pot with kosher salt and keep at a boil (you’ll use it for the pasta)
Step Two: Melt 3 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 medium shallot, finely chopped, 3 garlic cloves, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Pour in ½ cup dry white wine and cook, stirring occasionally, until slightly reduced, about 2 minutes. Add reserved saffron and soaking liquid, ½ tsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring often, until mixture is slightly reduced, about 2 minutes. Pour in 1 cup heavy cream and bring to a simmer, stirring to combine. Remove skillet from heat
Step Three: Cook 10 oz. pappardelle according to package instructions until al dente. Drain, reserving ¼ cup pasta cooking liquid
Step Four: Place skillet with sauce over medium-high heat. Add pappardelle, reserved pasta cooking liquid, ¼ cup finely grated Parmesan, and remaining 1 Tbsp. unsalted butter. Cook, tossing, until sauce is thickened and pasta is coated and glossy, about 2 minutes
Step Five: Divide pasta among shallow bowls. Top with more Parmesan and basil leaves
Step One: Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm
Step Two: Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned
Step Three: Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly
Step Four: Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened
Step Five: Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly
Step Six: Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through
2 tbsp extra virgin olive oil, plus extra to serve
14 oz beef mince
sea salt
14 oz pork mince
1 brown onion, finely diced
4 cloves garlic, finely chopped
2 tbsp tomato paste
2 whole star anise
14 oz cans whole peeled tomatoes
1 tbsp shiro miso paste
3 tbsp soy sauce
2 beef stock cubes, crushed
25g (1 oz) unsalted butter
500g (1 lb) dried tagliatelle
2 tbsp finely chopped Italian flat leaf parsley
finely grated parmesan cheese, to serve
Instructions:
Step One: Place a wok over high heat. Once it’s very hot, add the olive oil. Next, add the beef and spread it out in the wok but don’t toss it around too much – the idea is you want as much surface area coming into contact with the meat as possible. Sprinkle with a pinch of salt and allow the beef to sear without touching it for 4-5 minutes (until it smells like hamburgers). Then flip the beef over in chunks and allow to sear for another minute.
Step Two: Add the pork and use your spatula to break up the mince. Add the onion, garlic, tomato paste and star anise. Stir-fry for a minute to allow the tomato paste to ‘cook out’ a little.
Step Three: Now add the tomatoes (using about a ½ cup of water to swish out the remaining tomato from the cans and into the sauce). Use your spatula to break up the tomato. Then reduce the heat to low and simmer for 10 minutes.
Step Four: Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.
Step Five: In the meantime, cook your pasta in boiling salted water until al dente. Drain and divide among serving bowls. Top with the bolognese, a sprinkle of parsley, parmesan cheese and a drizzle of olive oil.
2 tablespoons Olive Oil (plus 1/4 cup, plus more for serving)
2 teaspoons Lemon Zest (finely grated)
2 Oil-Packed Anchovy Fillets (optional)
½ teaspoon Red Pepper Flakes (crushed, plus more for serving)
⅓ cup Dry White Wine
2 pounds Cockles (or littleneck clams, about 24, about 32, scrubbed)
12 ounces Spaghetti (or linguine)
½ cup Parsley (finely chopped)
2 tablespoons Unsalted Butter
Instructions:
Step One: Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot
Step Two: Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil
Step Three: Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes
Step Four: Remove from heat. Add parsley and butter and toss until butter is melted. Give pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, red pepper flakes, and a drizzle of oil.
Step One: Place the flour on a clean work surface, make a well in the middle and add the eggs
Step Two: Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough. You may need to use your hands once most of the egg is incorporated to help it along
Step Three: Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge
Step Four: Once the dough is rested it’s time to roll it out. Cut the dough in half so it’s easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine
Step Five: Pass the dough through the widest setting once then fold one side over the other as shown on photos 9 and 10. Flatten the dough with the palm of your hand again so it will fit through the widest setting and roll it through again
Step Six: Repeat this process folding the sides in and passing it through the widest setting four times. Once you’ve done that pass the dough through each setting once from the widest to the second last setting
Notes: This pasta dough can be used for any pasta – even lasagna
Step One: Heat a 1 tablespoon of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent
Step Two: Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes
Step Three: Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate
Step Four: Using homemade pasta dough, roll it out from the widest setting to the third last setting. Lay one sheet of pasta down and place around 1 heaped teaspoon of mushroom mixture in the middle of the pasta sheet 1 inch apart
Step Five: Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling
Step Six: Technically these are called mezzalune (half moons) because they are folded over and don’t have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers
Step Seven: Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly
Step Eight: Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch
Step Nine: Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce
Step Ten: Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil. Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon. Toss in the sauce and serve
2 tablespoons pastina (this is traditional Italian, but feel free to add more, no more than 4 tablespoons)
1 egg
1/2 lemon
Instructions:
Step One: Add chopped carrots, celery, shallots and garlic to a medium/large pot. Saute until transulets and fragrant
Step Two: Add broth. Bring to a simmer. Allow to cook for 15 – 20 minutes. Taste and add appropriate salt and pepper
Step Three: Add pastina. Cook for three minutes. Make sure the broth is only at a light simmer. Then add the egg. Stir egg around. Add a squeeze of lemon. Serve
Notes: Add a dash of hot sauce. For a more protein rich meal, add some leftover rotisserie chicken
