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15

Apr 2019

Spaghettini with Slow Roasted Tomatoes, Toasted Garlic, Olive Oil and Breadcrumbs

Posted by / in Into the Fire Blog, Italy, Recipes /

Val likes to clean out the fridge when I’m gone. So it was not really surprising that when I arrived home hungry  after my long trip to Italy, I found only a few tidbits in the kitchen–just a cup of slow-roasted cherry tomatoes, a few cloves of garlic, a little bread, a chunk of cheese, a bit of wilted parsley and some imported spaghettini. Fortunately, in my suitcase I had packed a bottle of newly pressed extra virgin olive oil from a farm in Umbria, a bottle of “Colatura di Alici” ( a subtle almost buttery tasting anchovy extract) and a bottle of Sicilian capers from a specialty food store I visited in Rome. I was going to save these expensive treats for a special occasion, but I realized there was no time like the present. I was  already missing Rome and feeling as tired as the parsley.  And so I did what any good Italian would do. I made do.  And I  prepared everything with care.  Frankly, I was a little shocked the pasta dish that I made up as I went along turned out so well. I loved it so much that I wanted to write it down and share it with you. Sometimes a humble meal made with the right attitude and just a few excellent ingredients is all you need to satisfy your soul.

Spaghettini with Slow Roasted Tomatoes, Toasted Garlic and Breadcrumbs
Serves 2
An improvised pasta dish that is soul satisfying
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Prep Time
20 min
Cook Time
25 min
Total Time
30 min
Prep Time
20 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1/4 cup Extra Virgin Olive Oil,
  2. pinch of red pepper flakes
  3. 1/2 cup coarse fresh breadcrumbs
  4. 1/2 cup Reggiano Parmesan
  5. 2 small garlic cloves, peeled and sliced thin
  6. 2 tablespoons capers
  7. 1 cup of slow roasted cherry tomatoes in olive oil
  8. 2 teaspoons "Colatura di Alici" (anchovy extract)
  9. 1 tablespoon chopped parsley
  10. Kosher salt for pasta water
  11. 1/2 pound of spaghettini
Instructions
  1. Bring a large pot of well-salted water to a boil over high heat (The water should taste like the sea).
  2. Meanwhile, add the oil to a 12 inch skillet, add the slivered garlic and turn the heat up to medium low. When the garlic is golden brown, remove the garlic to a paper towel to drain. Turn up the heat to medium and add the breadcrumbs and red pepper flakes. Stir until the breadcrumbs are crisp and golden brown. Remove breadcrumbs with a slotted spoon and place in a medium bowl.
  3. Wipe out the skillet and make sure there are no burnt crumbs left in the pan. Rewarm the clean pan and add the capers, slow roasted cherry tomatoes and accompanying olive oil. When tomatoes have warmed through, remove from heat.
  4. Cook the pasta in the boiling water until al dente. Reserve 1/2 cup of salted starchy pasta water and drain the pasta. Immediately return the pasta to the pan of warm tomatoes and capers, turn on the heat to medium, add 3-4 tablespoons of salted pasta water and finish cooking the pasta. When pasta is done, remove from heat. Add breadcrumbs, toasted garlic, grated parmesan and a drizzle of anchovy extract. Sprinkle with chopped parsley and serve.
Notes
  1. You can use fresh cherry tomatoes for this dish, but it's better with slow roasted tomatoes. To roast cherry tomatoes, slice 10-12 of them in half, place on pan lined with tinfoil. Sprinkle tomatoes with a little sugar, salt, and olive oil. Roast in a 250 degree oven for 60 -75 minutes. Scrape roasted tomatoes into a small condiment jar and barely cover with extra virgin olive oil.
  2. If you don't have anchovy extract, you can leave it out or add an anchovy filet to the skillet and dissolve before you add the roasted tomatoes.
Jillyanna's Cooking School http://www.jillyannas.com/

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12

Feb 2019

Signature Pizza Class

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CLASS DATES:
Sat. May 11, 2019 (3:00-6:30pm)
Fri. June 28, 2019 (5:30-9:00pm)
Fri. July 26, 2019 (5:30-9:00pm)
Sun. September 15, 2019 (3:00-6:30pm)

The Signature Pizza Class is perfect for pizza aficionados. You’ll work with three different doughs using three different flours and cook them in three different ovens (electric, gas, and woodfired). You’ll also have the opportunity to design your own unique pizza using our premium imported cheeses, salamis as well as vegetables and herbs harvested straight from our garden.

Class is hands-on and intimate so you will be sure to leave with recipes and skills you can apply at home.

Appetizer, salad, gourmet pizzas, iced tea and dessert are included.

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12

Feb 2019

Mediterranean Sunday Supper

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CLASS DATES:
Sun. October 20, 2019 (3:00-6:30pm)

Our Mediterranean Class will give us the opportunity to enjoy healthy, authentic, and delicious offerings, inspired by my trips to Greece. Side dishes and desserts will be cooked in the Woodfired Oven and Memphis Grill smoker. Most of the ingredients for these classes come from our garden and local farms.

As always, we will be using the best seasoned wood and the finest charcoal and food grade wood pellets to enhance our cooking experience.

You will have some hands-on experience, but our outdoor woodfired cooking classes are largely devoted to demonstrations.

October should be perfect for eating outside on our beautiful deck, but if it is too cool or too hot, we can move inside to our elegant dining room. As always, we will provide iced tea and or watermelon lemonade.

Class is hands-on and intimate so you will be sure to leave with recipes and skills you can apply at home.

These special outdoor cooking classes are weather dependent. If we must cancel them due to rain, we will offer to refund or reschedule the class.

SPECIALTY MENU INCLUDES:

Roasted Red Pepper Soup
Homemade Woodfired Pita Bread
Salt Encrusted Branzini Baked in Woodfired Oven
Couscous with Toasted Pine Nuts
Woodfired Chicken Souvlaki
Hummus with Greek Olive Oil and Greek Olives
Tzatizki with Cucumber and Dill
Whipped Feta
Roasted Eggplant Dip
Shortbread Cookies and Concord Grape Sorbet

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