This easy and delicious pasta dish will be your “go-to” for any season. The star of this dish is the fresh garganelli pasta. Fresh is best as it cooks in minutes. A delicious sauce of white wine and butter coats the pasta and vegetables, with a generous scattering of fresh grated Parmesan cheese. The recipe uses asparagus, young carrots, and fresh peas. But sweet corn, green beans, and broccoli would be a delicious too! Make it your own with the vegetables you prefer and fresh for the season.
1 pound asparagus, trimmed and cut into 1-inch pieces
6 young carrots, cut into 1/4-inch slices
8 ounces fresh or frozen green peas
12-16 ounces fresh garganelli pasta
6 tablespoons dry white wine
10 tablespoons unsalted butter, cut into 10 pieces
1 teaspoon kosher salt
4-5 sprigs of fresh basil or parsley, leaves removed from stems
3/4 cup fresh grated Parmesan cheese
Fill a large pan with water and bring to a boil. Add the asparagus, carrots, and peas cooking for 4-5 minutes. Use a strainer to remove the vegetables, transferring them to a bowl and setting aside.
In the same pan with the boiling water, cook the pasta according to the package directions in well salted water (adding 2 tablespoons salt to the water), until al dente (about 1 minute less than stated). Drain and set aside.
Using the same large pan, now empty, over medium-high heat add the wine, butter, and teaspoon salt, cooking together for about 4-5 minutes until the wine is slightly reduced and the butter is melted. Add in the cooked vegetables, reheating in the wine/butter for 1-2 minutes. Add in the cooked pasta, tossing all together to coat with the sauce. Transfer to a large serving platter, generously sprinkle with Parmesan cheese and scatter the basil and/or parsley leaves. Serve hot or warm.
Caprese Salad is loved and enjoyed by many. It’s simplicity in preparation and a perfect marriage of ingredients has made it an unbeatable choice. So much so that additional dishes take on the essence of the salad, as does this salmon entrée. We’ve added a sauce of basil pesto along with the tomatoes, fresh mozzarella, and basil leaves. Quick, easy, and delicious!
Basil Pesto
1 cup fresh basil leaves
1/2 cup toasted pine nuts
1 clove garlic
1/2 teaspoon kosher salt
a pinch of ground black pepper
3/4 cup olive oil
1/2 cup grated Parmesan cheese
In a food processor or blender, combine the basil, nuts, garlic, salt & pepper by pulsing until finely chopped. With the machine running, through the “pour-hole”, slowly add the oil to yield a smooth consistency. Transfer the basil mixture to a medium bowl. Add the cheese and stir to combine. The pesto should be refrigerated if not using right away.
Roasted Salmon Caprese
1 side of salmon, skin on, 1 1/2 pounds up to 2 pounds
2-3 tablespoons olive oil
1-2 teaspoons kosher salt
1/2 – 1 teaspoon black pepper
4-6 Roma tomatoes, sliced
6-8 basil leaves
Preheat the oven to 425 degrees. Prepare a large sheet pan with sides by lining it with foil. Place the salmon skin-side down onto the prepared sheet pan. Drizzle 2-3 tablespoons olive oil over the length of the salmon. Sprinkle the salmon with salt and pepper. Place the sheet pan into the hot oven on the center rack, roasting for 20-25 minutes depending on the thickness of the salmon. The internal temperature should read as 125-130 degrees for medium, or slightly higher if you prefer a well-done temperature. Medium is recommended. Remove from the oven and serve with your favorite sides. Serve hot or room temperature.
Couscous is often thought to be a grain, but it is actually pasta, a little pellet of rolled semolina flour. The small pasta shape is “cooked” by pouring hot broth over the couscous then covering it to allow the broth to be absorbed, hydrating the tiny pasta ball. It is quick to come together as a base for sauces and vegetables, allowing flexibility in what spices and seasoning can be added to fit the occasion.
1 cup couscous
1 cup boiling chicken broth
6 tablespoons olive oil, divided
3 teaspoons kosher salt, divided
1 large onion, thinly sliced
2 cloves garlic, finely minced
1 1/2 teaspoons smoked paprika
1/2 cup pitted Castelvetrano olives, coarsely chopped
1/4 cup whole almonds, coarsely chopped
1/2 lemon, juiced
Flakey sea salt for garnish
Fresh oregano or basil leaves for garnish
Add the couscous to a large bowl. Pour the boiling hot chicken broth over the couscous, adding 2 tablespoons olive oil, and 1 teaspoon salt. Stir to combine, covering and sealing the bowl with plastic wrap. Allow the couscous to stand for 15 minutes to fully hydrate.
Meanwhile, add 2 tablespoons olive oil to a large skillet, adding the sliced onions and 1 teaspoon salt. Stir to combine, cooking the onions over medium-high heat until the onion are wilted and slightly golden in color, about 10-12 minutes. Add in the minced garlic and paprika, stirring to combine, cooking for 1-2 minutes. Turn off the heat.
Remove the plastic wrap from the bowl with the couscous. Using a fork, fluff the couscous. Add the chopped olives and chopped almonds, lightly combining them with the couscous. In a small bowl, combine the lemon juice (about 1 tablespoon) the remaining 2 tablespoons of olive oil, and the remaining teaspoon salt. Pour this over the couscous, using the fork again to fluff and combine. Add the onion mixture to the couscous, gently mixing together.
Transfer the couscous to a large platter, garnishing with flaked sea salt and herb leaves. Serve warm or at room temperature.
The world of pasta shapes is vast with so many shapes and sizes, each with their own purpose and intended use. Thin strands go best with lighter sauces, while long flat strands go well with a more robust sauce. Shapes with ridges will help the sauce cling to the pasta, while shells will cup the sauce. And somehow, they each taste a bit different because of the shape and the sauce each are paired with. Gemelli pasta works well with this dish. The double strand coiled together holds the sauce well, with a toothsome texture.
This recipe comes together quickly and is enjoyed by all ages. The pasta carries just a blush of color from the tomato pasta with a hint of spice from the red pepper flakes. Much of the flavor comes from the sausage so buy one that you particularly enjoy. There being so many Carfagna house made sausages to consider!
8 ounces gemelli pasta or similar shape
4 tablespoons olive oil, divided
8 ounces mild Italian sausage, casing removed
6 ounces cremini or white button mushrooms, thinly sliced
2 heaping tablespoons tomato paste
1 clove garlic, minced
pinch of red pepper flakes
1/4 cup dry white wine or chicken stock
1 teaspoon kosher salt
1 tablespoon butter
1/4 cup grated Parmesan cheese, plus more for serving
chopped fresh basil or parsley for garnish
Bring a large pot of water to boil. Add in the pasta, seasoning the pasta water with salt. Cook the pasta for the time specified on the package. Before draining the pasta, save 1 cup of the salted pasta water. Drain the pasta, set aside the cup of pasta water and the cooked pasta.
Meanwhile, set a large skillet over medium-high heat. Remove the casing from the Italian sausage. Add 2 tablespoons of the olive oil to the hot pan. Break up the sausage into small pieces, adding them to the hot pan. Cook the sausage pieces without stirring for about 4 minutes. Stir the sausage pieces, then add the sliced mushrooms, stirring and tossing with the sausage cooking about 3-4 minutes. Add the 2 tablespoons of tomato paste, stirring and cooking for 1 minute. Add in the minced garlic and the pinch of red pepper flakes, cooking for only 30 seconds. Carefully pour the white wine or chicken broth into the hot pan, stirring to combine.
Working quickly, add the drained pasta to the sausage mushroom mixture. Evenly sprinkle the teaspoon of kosher salt over the pasta, stirring to combine. Pour in 1/2 cup of the reserved pasta water and the tablespoon of butter, stirring to combine, coating the sausage and mushrooms. Cook for 1-2 minutes to allow the sauce to slightly thicken. Turn off the heat. Stir in the 1/4 cup of grated Parmesan. If the sauce is too thick, add in a tablespoon or more of the pasta water. Drizzle the remaining 2 tablespoons of olive oil over the pasta. Garnish with additional grated cheese and chopped fresh herbs. Serve hot.
This simple recipe features three cheeses from Carfagna’s award winning cheese shop! We have chosen mascarpone, fontina, and Parmigiano for the gratin. You could switch up the cheeses, just be sure to use a creamy style cheese, plus a good melting cheese, and a sharp cheese to get the right balance of texture and flavor. Serve the gratin with a green salad and a simple piece of sautéed fish or chicken.
2 tablespoons olive oil
1 medium head of cauliflower, cut into small florets or 1 1/2 pounds Yukon Gold potatoes cut into 1/4-inch slices
1 cup heavy cream
6-ounces mascarpone cheese
2 ounces grated fontina cheese
2 ounces grated Parmigiano Reggiano cheese
1/2 teaspoon kosher salt
1/4 teaspoon white or black pepper
Fresh basil leaves, torn into pieces
Preheat the oven to 400 degrees.
Drizzle the olive oil evenly over the bottom of a medium size gratin dish. Place the cauliflower florets, or potatoes, into the casserole dish, spreading out into an even layer. Pour in the cream. Crumble and scatter the mascarpone cheese over the florets, along with the fontina and Parmesan cheese. Sprinkle the salt and pepper evenly over the top.
Place the casserole dish into the hot oven, roasting for 30 minutes until the cauliflower is tender and the sauce has slightly thickened. Remove from the oven, resting for 10 minutes before serving. Garnish with fresh basil leaves.
Caprese Salad has a long history dating back to the 1920’s having originated on the Island of Capri, always including juicy ripe tomatoes, mozzarella cheese, and fresh basil leaves. Modern times have brought forward variations of the caprese ingredients such as this Sheet Pan Chicken Caprese recently made by a team of students attending class in Carfagna’s Cooking School. Just one of the many creative dishes featured in our classes. Click here for more information.
2 tablespoons olive oil, divided
2 pints cherry tomatoes
1 tablespoon Italian seasoning
2 teaspoons kosher salt, divided
4 6-ounce boneless skinless chicken breasts
1 6-ounce ball fresh mozzarella, sliced into 4 round slices
1-2 tablespoons balsamic glaze
10-12 fresh basil leaves, torn into pieces
Preheat the oven to 425 degrees. Working with a 9”x13” rimmed baking sheet, drizzle 1 tablespoon olive oil, using you hands to evenly coat the bottom of the pan. Add the cherry tomatoes, sprinkle the Italian seasoning and 1 teaspoon salt over the tomatoes, shaking the pan to coat the tomatoes in the oil and seasoning.
Evenly place the chicken breasts in the center of the pan in a single layer, pushing the cherry tomatoes to the perimeter of the pan. Drizzle the chicken with the remaining tablespoon of oil, sprinkling the remaining teaspoon of salt over the chicken. Place the sheet pan into the hot oven, baking for 20-25 minutes until the chicken is nearly cooked through to 150-155 degrees and the tomatoes have slumped and started to burst. Remove the sheet pan from the oven. Turn the oven onto the Broiler setting. The chicken will continue cooking in the next step.
Carefully place a slice of mozzarella over each chicken breast. Return the pan to the oven, placing it on the center rack, not too close to the broiler. Allow the mozzarella cheese to slowly bubble and slightly brown from the heat of the broiler, about 5-7 minutes. Remove the pan from the oven. Drizzle the chicken and tomatoes with balsamic glaze, garnishing with the torn basil leaves.
From the coast of Veneto, Italy, gamberi alla busara is a dish of whole shell-on prawns in a garlicky tomato sauce spiked with white wine. The dish takes its name from the Venetian word “busara,” which refers to a large pan used to cook seafood over an open flame. The combination of shrimp, cherry tomatoes, garlic, and herbs creates a delicious sauce that will transport you straight to the sunny shores of the Mediterranean coast. Be sure to have some great bread on hand for dipping into the sauce.
5 tablespoons olive oil, divided
1/2 cup panko breadcrumbs
5 tablespoons finely chopped parsley, divided
2 teaspoons kosher salt, divided
1 pound large shrimp, (10-12 per pound) peeled and deveined
4 large garlic cloves, thinly sliced
1 medium shallot, finely chopped
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 14-ounce can cherry tomatoes with sauce
In a 12-inch non-stick skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add in the panko breadcrumbs and 1/2 teaspoon salt, cooking, stirring often, until the breadcrumbs are golden brown, about 4-5 minutes. Transfer to a small bowl, adding in 2 tablespoons of chopped parsley, stirring to combine. Set aside.
Place the peeled and deveined shrimp onto paper towels, patting to dry the shrimp. Season with 1/2 teaspoon salt.
In the same skillet over medium-high heat, add 2 tablespoons olive oil, heating until shimmering. Carefully place the shrimp into the pan in a single layer, cooking on this side for 4-5 minutes until the cooked side is well browned. Do not cook on the second side at this point. Remove the shrimp from the pan placing onto a plate. The shrimp is not fully cooked at this point and will finish cooking in the sauce.
In the same skillet over medium-high heat, add the remaining tablespoon of olive oil. Add the garlic, shallots, and red pepper flakes, stirring and cooking for 30 seconds. Add in the white wine, cooking and stirring until the wine is nearly evaporated, about 3-4 minutes. Add the cherry tomatoes and the juices from the can along with the remaining chopped parsley, and remaining 1 teaspoon salt, cooking until the mixture is slightly thickened, about 5-6 minutes. Some of the cherry tomatoes may burst as you are stirring, which will add to the flavor of the sauce. Add the shrimp, and any collected juices, to the sauce to cook through, cooking for about 1-2 minutes. Transfer the shrimp and sauce to a large serving platter, sprinkling with the toasted breadcrumbs.
Featured Market Ingredients
Carfagna’s Olive Oil
Large Raw Shrimp, 10-12 per pound
Canned Italian Cherry Tomatoes, 400-grams or 14-ounces
Lasagna is always a crowd pleaser. Layers of creamy, cheesy, pasta and sauce, cooked to melted perfection. In this recipe, classic lasagna gets an update by skipping the layers, and instead filling and rolling the lasagna sheets. Perfect for creating portions and easy serving for your next gathering.
This recipe uses three cheeses, ricotta, Parmesan, and mozzarella, folded together with chopped spinach, baked on a bed of creamy bechamel sauce, and topped with traditional marinara sauce. Perfect at a buffet table, or as a family supper served with seared chicken or Italian sausage links to accompany the lasagna rolls.
For the Bechamel Sauce
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cup whole milk
1/2 teaspoon salt
1/8 teaspoon white pepper
small pinch of fresh grated nutmeg
For the Lasagna Rolls
8 ounces whole milk ricotta cheese
5 ounces frozen chopped spinach, thawed and squeezed dry
1 cup, plus 3 tablespoons fresh grated Parmesan cheese
2 tablespoons beaten egg from 1 large egg
3/4 teaspoon salt, plus more for salting the pasta water
1/4 teaspoon white pepper
1 teaspoon Calabrian chilies in oil, optional but delicious
12 uncooked standard lasagna sheets
2 cups Carfagna’s Original pasta sauce, divided
1 cup shredded mozzarella cheese, about 4 ounces
2 tablespoons basil ribbons, cut from fresh basil leaves
Olive oil for preparing the lasagna sheets
Make the Bechamel Sauce:
In a small saucepan, melt the butter over medium-low heat. Add in the flour, whisking for 3 minutes. Whisk in the milk, increasing the heat to medium-high, whisking until the sauce becomes thick, smooth and bubbly, about 5-6 minutes. Turn off the heat, whisk in the salt, pepper, and nutmeg. Set aside.
Make the Lasagna Rolls:
Follow the package directions to par-boil the lasagna sheets in salted water, boiling for half of the instructed time. The pasta should be just tender and still firm to bite. Remove the sheets from the water, placing in a single layer onto a parchment lined baking sheet, drizzled with olive oil to prevent the sheets from sticking. You will need to create 2-3 single layers to keep the sheets from sticking using parchment paper for each layer generously drizzling with olive oil. Set aside.
Preheat the oven to 450 degrees.
In a medium bowl, add the ricotta, spinach, 1 cup Parmesan, 2 tablespoons of beaten egg, salt, pepper, and Calabrian chilies (if using) stirring until just combined.
Coat a 9”x13” glass or ceramic baking dish with spray oil covering the bottom and the sides. Pour the bechamel sauce into the bottom of the baking dish. Set aside.
Lay out 4 lasagna sheets onto a clean work surface. Spread 3 scant tablespoons of the ricotta mixture evenly over each sheet. Starting at 1 end, roll each sheet like a jelly roll. Place the lasagna rolls into the prepared baking dish, seam-side down on top of the bechamel sauce leaving space in between each. Repeat with the remaining sheets and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 3 tablespoons of Parmesan over the lasagna rolls. Sprinkle evenly with the basil ribbons. Cover the baking dish tightly with foil. Bake in the heated oven for about 20 minutes. The cheese should be melted and the sauce bubbly. Remove the foil, continue baking for another 12-15 minutes until the top becomes golden brown. Remove from the oven, allow the lasagna rolls to rest for 10-12 minutes before serving. Heat the remaining marinara sauce to serve alongside the lasagna rolls.
Peperonata is a vibrant Italian vegetable casserole primarily featuring bell peppers as the star ingredient. This humble dish, originating in the sun-drenched regions of Italy, showcases the sweet and savory interplay of bell peppers and other vegetables such as garlic, onion, or even eggplant. Beyond its deliciousness, Peperonata is incredibly easy to make. The secret lies in the slow cooking process, made here in the oven, which allows the vegetables to soften and meld their flavors into a delightful medley.
Peperonata is the perfect accompaniment to various meats, especially grilled, but it can also be great as a bruschetta topping.
8 red bell peppers, halved and seeded, stems removed
1/2 cup olive oil, plus more for drizzling
1 teaspoon kosher salt
4 tablespoons chopped black olives
3 tablespoons capers
3 sprigs of fresh oregano, or 1/2 teaspoon dried
2 large garlic cloves, sliced
1/4 -1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
1/3 cup panko breadcrumbs
Preheat the oven to 350 degrees. Place the bell peppers into a roasting pan with the olive oil, and 1 teaspoon salt tossing to coat. Roast for 30-35 minutes until soft and slightly slumped. Remove from the oven. Increase the oven temperature to 400degrees.
When the peppers are cool enough to handle, cut each into strips, placing them into a large bowl. Remove and discard the oregano stems, adding the leaves plus the remaining ingredients, except the Parmesan cheese and breadcrumbs, to the peppers stirring to combine. Transfer the mixture to a gratin dish or other shallow ceramic baking dish. Sprinkle the top with the Parmesan cheese, then scatter the breadcrumbs, and a drizzle of olive oil. Place the gratin dish into the hot oven for 18-20 minutes until the breadcrumbs are golden brown and the cheese is melted. Serve warm or at room temperature.
Making handmade pasta dough is satisfying and easier than you might think, and oh so delicious! It takes just a few ingredients and quality time in the kitchen. Consider making thisrecipe with a few friends and family members for a fun dinner party. Still not sure you can do this on your own. We can teach you!
2 cups all-purpose flour or Tipo 00 flour, divided
2 large eggs
3-4 tablespoons olive oil
2-3 tablespoons water
Measure 1 1/2 cups of flour placing the flour into a wide mixing bowl with shallow sides, leaving the remaining flour for later use. Make a well in the center of the flour.
In a small bowl or liquid measuring cup, crack the eggs into the vessel, adding 3 tablespoons of olive oil and 2 tablespoons of water, mixing lightly to combine. Pour this mixture into the wellwith the flour. Using a fork working from the center of the bowl, begin pulling the flour into the liquid until the flour starts to clump together into a shaggy mass. Using your hands, form the flour mixture into a ball, pushing and turning the dough cleaning the sides of the bowl. If the dough seems dry and is not picking up the remaining bits, add 1/2 tablespoon each of oil and water to the dough, continue gathering the contents in the bowl. Transfer the dough to the counter. Begin kneading by folding the shaggy dough, pushing and turning, then folding again. Continue the kneading process for about 5 minutes until the dough is smooth and soft. Flatten the ball of dough into a disk, wrap in plastic and let it rest at room temperature for 20-30 minutes.
Prepare your pasta rolling equipment, adjusting the rollers to the widest setting. Unwrap the pasta, dividing it into 4 equal portions. Begin with 1 portion, rewrapping the remaining in plastic wrap. Lightly flour the surface with flour. Using your hands or a rolling pin, flatten the first piece thin enough to fit through the rollers on the widest setting. Feed this through the rollers, 2-3 times. Then fold the dough into thirds like a letter, flattening again to fit through the rollers. Repeat this folding and rolling process 2 more times, adding additional flour to the counter as needed to prevent the pasta from sticking as it passes through the rollers.
Move to the next setting on the rollers, feeding the dough through each setting until you have a long sheet of thin pasta dough. Place each sheet of pasta onto parchment paper, sprinkling with a small amount of semolina flour to prevent sticking. Continue with each portion of remaining dough.
Add the cutting attachment to the pasta equipment or hand cut each pasta sheet into strips of fettucine or pappardelle. Lightly sprinkle the cut pasta with semolina.
Cook the pasta in salted boiling water for 1-2 minutes. Serve with your favorite sauce.
