Pucker Up For This Lemony Carbonara!
This very decadent version of a carbonara came from chef Chris Morocco. The zest from the lemons gives this creamy, dreamy pasta an extra umpf!
What better way to spend a rainy night then curled up with a movie and a steamy bowl of heavenly goodness.
Regretfully, carbonara does not heat up very well the next day, SO EAT UP or invite friends and family!!!
Serve a Chablis with this baby, it pairs very nicely with creamy sauces and ham!
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Ingredients
1 tablespoon olive oil
8 ounces of pancetta
3 shallots, finely chopped
4 garlic cloves diced
1 teaspoon freshly cracked black pepper
16 ounces bucatini
1 1/2 cups of Parmesan
3 large eggs
1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving
2 tablespoons fresh lemon juice
Chopped parsley -
The Method
Cook pancetta until crisp, add shallots and garlic and cook until softened.
Cook pasta in a large pot of boiling salted water, until al dente. Drain, reserving 1½ cups pasta cooking liquid, just in case.
Add pasta to skillet along with ½ cup pasta cooking liquid and the Parmesan. Remove skillet from heat and add egg yolks.
Add grated lemon zest, lemon juice and toss to coat, adding more pasta cooking liquid if needed to loosen sauce.
Lobster Pie Oh My!
Sunday is our chill day and this one dish pie makes for the perfect meal! You can use any type of protein in savoury pies but with a freezer full of lobster we opted for a decadnet version.
The other key component and secret to this pie is to make a homemade pie crust. All you need is flour, water, cold butter and baking powder. Easy, peasy!
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Sweat down...
6 Lobster tails
1 chopped carrot
2 stalks of chopped celery
2 small chopped onions
I can of cream of mushroom soup mixed with chicken stock
1 handful of chopped parsley
Salt & Pepper -
Pour in...
Sweat down the vegetables
Add the chopped lobster
Mix in the soup mixture
Season to taste
Pour into your pie dish
Roll out your dough and cover your pie
Cook at 350 degrees for 30 - 40 mins or until pie crust is golden brown
As Happy As A Clam!
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Ingredients
3 cans of canned clams and their juices
3 pickled shallots
2 cloves of Garlic
1/4 cup of heavy cream
1/4 cup of white wine
Handful of chopped parsley
1 Pound of linguine -
How to....
Cook the pasta al dente
Saute shallots and minced garlic
Add the white wine, heavy cream and simmer
Add the clams and juice and cook for 5 - 6 mins until heated
Finally, add the chopped parsley, a little bit of parmesan (if desired) then toss together all the ingredients with the pasta and serve.
Fifty Shades of Garlic Chicken.....
This recipes calls for fifty cloves of garlic which is about four whole heads. I know this sounds crazy but trust me, this dish is very sexy and the garlic becomes very sweet and tender when cooked for a long time. Serve a fennel gratin and roast potatoes alongsdide this savoury dish.
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The chick
4 whole heads garlic, about 50 cloves
2 (3 1/2-pound) chickens, cut into eighths
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream -
The carb
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken and season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done. -
The leftover gnocchi
Preheat the oven to 375 degrees.
Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender.
Latest comments
This is a great tip! I am writing 31 days of creative homemaking and I have a slow cooker tips post coming up! Will definitely link over to this post! Gotta love that slow cooker…such a miracle worker
I love this vegetable beef soup! You’ll have to come back and tell me what you think after you try it!
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This is one of the best chicken recipes ever. It’s very tasteful and beautiful to play. Thanks for the recipe.<a href="https://bestdarknetmarketslinks.com/">Kelly Hubbard</a>
Made these meatballs and added two hot sausages for an extra kick. They were amazing!
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