Peppery Panko Perciatelli Recipes

Steps:

• In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions, carrots and celery. They should cook slow and lightly brown, about 20 minutes.
• In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.
• When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.
• Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
• Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top. Bon appetit!

Steps:

• Heat 1/4 cup oil in a heavy skillet. Add panko, and saute over medium heat, stirring constantly, until golden brown, about 10 minutes. Remove from heat.
• Heat the remaining oil in a small pan, add pepper flakes, cook over low heat a few minutes, then add raisins and capers. Cook for two minutes, then set aside.
• Bring a large pot of salted water to a boil. Wrap the pasta in a clean kitchen towel. Holding it on the edge of the counter, break it in four places inside the towel. Drop the pasta from the towel into the pot, cook about 10 minutes until it is al dente, then drain it, leaving it moist. Return it to the pot, toss with the raisin mixture, then with the panko and parsley. Season to taste with salt, and serve at once.

Steps:

• In a large, deep skillet, heat 4 TBSP of the olive oil over moderate heat until it's hot. Add the panko and stir constantly, until golden and crisp, about 2 minutes. Transfer to a plate to cool.
• Boil the pasta in salted water until al dente. Drain, and set aside.
• Saute the onion, garlic and peppers in 2 TBSP of the olive oil until the onions are transparent. Remove the veggies, from the pan. Heat the remaining 2 TBSP of olive oil in the pan, and add the hot pasta. Toss until well coated with the oil. Add the sauteed panko, onions, garlic, peppers, parsley and cheese. Season with salt and pepper as desired. Serve immediately.

Steps:

• Heat oil in skillet over medium high heat.
• Add red and yellow peppers and saute 3 to 4 minutes, stirring frequently.
• Season with pepper flakes and freshly ground pepper.
• Add eggplant and garlic and cook for two more minutes.
• Add tomatoes and oregano and cook five more minutes.
• Meanwhile, cook perciatelli in boiling salted water until al dente, drain and reserve 1 cup of pasta water.
• Add the hot pasta to the skillet and toss.
• Add ricotta, basil, butter and pasta water, stir well, bring to a boil and cook two minutes.
• Taste, adjust seasoning and serve.