Spaghetti alla Carbonara

• Spaghetti alla Carbonara
• Makes 4 Servings | Region: Lazio | Book: Molto Italiano (Ecco 2005)
• A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce. Be sure to use the best—quality eggs you can get.
• 3 tablespoons Extra-Virgin Olive Oil
• 8 ounces Guanciale (recipe below), Pancetta, or good Bacon
• 1 pound Spaghetti
• 1 ¼ cups freshly grated Parmigiano-Reggiano
• 4 large Eggs, separated
• Freshly ground Black Pepper

Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.

Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).

Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.

Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.

Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

• Guanciale
• ½ cup Sugar
• ½ cup Salt
• 15 Black Peppercorns
• 4 sprigs Thyme, leaves only
• 2 pounds Hog Jowls

Combine the sugar, salt, peppercorns, and thyme leaves in a small bowl. Put the hog jowls in a nonreactive casserole and coat with the mixture, rubbing gently. Cover and refrigerate for 5 to 7 days.

Remove the cheeks from the casserole and hang them, using butcher’s twine, in the refrigerator for at least 3 weeks. The cheeks should be firm and dry, with a slight give. Slice and use like bacon or pancetta; refrigerated, it keeps for weeks.

Kale and Brussels Sprout Salad

A bright alternative to heavy sides, this salad features Tuscan kale.

8–10 servings

Recipe by Susan Spungen

Photograph by Christopher Testani

November 2011

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt plus more for seasoning
• Freshly ground black pepper
• 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
• 1/2 cup extra-virgin olive oil, divided
• 1/3 cup almonds with skins, coarsely chopped
• 1 cup finely grated Pecorino

Preparation

• Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
• Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
• Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
• Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Read More http://www.bonappetit.com/recipes/2011/11/kale-and-brussels-sprout-salad#ixzz1ioSURakO

Garlic Mojo (Mojo de Ajo)

Garlic Mojo

Mojo de Ajo

Makes about 3 cups mojo de ajo

There's always a container of mojo in my refrigerator. I use it to season chicken, steaks, fish, vegetables, just about anything. In fact, in Season 7 of "Mexico-One Plate at a Time" Rick will be using it for several recipes including as a seasoning for popcorn. I've given you several recipes to get you started, (Woodland Mushroom Torta and the Grilled Salmon), but once you start using it yourself, the sky is the limit.

INGREDIENTS

4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice

DIRECTIONS

Heat the oven to 325˚.

Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy recloseable plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8x8-inch pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes. Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. This mojo will keep for up to three months in the refrigerator as long as there's enough oil to keep the garlic covered.

Winter Squash with Farro and Mojo de Ajo

1 small (5”) Kaboka Squash

1 small Butternut Squash

1-1/2 cups Semipearled Farro

4 cups Chicken Broth

4 oz plain Goat Cheese, crumbled

¾ cup Mojo de Ajo

3 oz Prosciutto

6 Large Fresh Sage Leaves

2 Tbs. Olive Oil

Salt To Taste

Peel the butternut, seed both squashes and cut into 1” cubes. Toss with olive, oil, sprinkle with salt and roast on a cookie sheet or jellyroll pan at 375 until soft, about 40-45 minutes.

In a sauce pan, cook the faro in the chicken broth until al dente, about 25 minutes. Drain.

Cook prosciutto in a small fry pan until crispy, then crumble

Cook sage leaves in a small fry pan in olive oil until crispy, drain and crumble.

Combine cooked squash and farro in a large serving bowel, add the crumbled goat cheese, sage and Mojo de Ajo and toss together. Sprinkle with crumbled prosciutto and serve. Serves 6.