Garden Style Straw And Hay Pasta With Bagna Cauda Sauce Recipes

Steps:

• In a large stockpot, bring salted water to a rapid boil.
• In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
• Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

Steps:

• Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish.

Steps:

• Bring a couple of inches water in a skillet to a boil, over medium heat. Salt the water and add the broccolini. Cook until crisp-tender, about 3 minutes. Drain, run under cold water and reserve. Return the skillet to the stove top over medium to medium-high heat and add the 1/4 cup extra-virgin olive oil, 4 turns of the pan. When the oil is hot, add the anchovies and stir to melt them into the oil. Stir in the red pepper flakes, the garlic, capers, parsley and all the vegetables including the reserved broccolini. Transfer to a serving dish and serve.

Steps:

• Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
• Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
• When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.