Ingredients

• 1 pound(s) salt cod, soaked overnight
• 1 medium russet potato
• 2 clove(s) garlic, finely minced
• 1 cup(s) extra-virgin olive oil
• 1/2 cup(s) light cream
• 1/2 cup(s) poaching water from baccala

Preparation

Soak the salt cod overnight in a large bowl of cold water, changing the water often, to remove the excess salt. Cut the cod into 6-inch pieces and put them in a saucepan with water to cover by 1 inch. Bring the water to a boil and cook the salt cod for about 20 minutes, until it just begins to flake. Do not let the fish break apart. Reserve 1/2 c. of the poaching liquid from the fish. Remove the cod to a colander to drain and cool.

Meanwhile, rinse the russet potato, but leave it whole and unpeeled. Cook the potato in its skin until it is cooked through and easily pierced with a knife. Let it cool, and then peel the skin away with the back side of a knife.

Set up a food processor with steel knife blade. Put in the cooked salt cod and pulse it a few times to break up the fish. Add the minced garlic and pulse a few more times. Add the potato and light cream and turn the food processor on. Puree the mixture while adding the olive oil in a thin stream. If the mixture is too dense, thin it with some of the cod poaching liquid. Season with freshly ground pepper. The baccala is best served warm as a spread for grilled country bread or crostini, or even as a dip for crudités.

Delish

Ingredients

• 1 lb. spaghetti, prepared per package directions
• 1/4 to 1/2 lb. sea urchin roe (uni)
• 4 tbsp. olive oil
• 2 cloves crushed garlic
• 1 bunch chives, minced
• 1/4 c. fresh parsley, minced
• 2 tbsp. fresh lemon juice
• salt and pepper

Preparation

Whisk sea urchin roe, chives, parsley, lemon juice, salt and pepper (to taste), and half the olive oil together. Set aside.

Heat remaining olive oil and garlic in a large skillet for a few minutes. Remove garlic. Toss with spaghetti. Transfer to a bowl and toss with sea urchin mixture. Serve.

from Weird Combinations, edited

Ingredients

• 3 tablespoons extra virgin olive oil, or as needed
• 4 ounces bacon, chopped
• 4 or 5 garlic cloves, thinly sliced
• About 1 1/2 pounds leeks (2 or 3 large), trimmed, well rinsed, and chopped
• Salt
• 1 egg
• 1 cup chopped fresh parsley leaves, plus more for garnish
• Black pepper
• 8 ounces any pasta

Preparation

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8 to 10 minutes. Remove the bacon from the pan with a slotted spoon and drain it on paper towels.

Turn the heat to medium. Add the garlic and leeks to the skillet, along with another tablespoon or so of oil if needed to keep things from sticking, and cook, stirring occasionally, until very soft, 20 to 30 minutes.

Meanwhile, bring a large pot of water to a boil and salt it. Transfer the garlic and leeks to a blender or food processor with the egg, parsley and a sprinkling of salt and pepper. Process, stopping to scrape down the sides of the container if necessary. Return the purée to the skillet, off heat.

Cook the pasta in the boiling water until it’s tender but not mushy, then drain, reserving some of the cooking liquid. Turn the heat under the leek mixture to medium, add about 1/4 cup of the reserved cooking liquid to thin the pesto, and toss in the pasta, adding more liquid as needed. Taste and adjust the seasoning, garnish with the bacon and more parsley, and serve.

Serves 4

The New York Times

Ingredients

• 2 pounds lean ground beef (15 percent fat)
• 1 pound coarsely grated whole-milk mozzarella cheese
• 1 pound sweet Italian sausages, casings removed, meat crumbled
• 2 cups chopped fresh basil
• 2 cups fresh breadcrumbs made from crustless French bread
• 1 medium onion, chopped
• 1 cup chopped drained oil-packed sun-dried tomatoes
• 5 garlic cloves, minced
• 1 1/2 tablespoons dried oregano
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup tomato sauce, divided
• 3 large eggs, beaten to blend
• 1/2 cup dry red wine

Preparation

Preheat oven to 375°F. Combine first 11 ingredients in large bowl. Gently mix in 1/2 cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Brush with remaining 1/2 cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.

Armandino Batali, Bon Appetit, September 2004

Ingredients

• 3 cups whole wheat flour
• 1 packet active dried yeast
• 1 1/4 cups warm water
• 1 tsp cumin seeds
• 6 cloves fresh garlic, finely chopped
• 1 tsp salt
• 3 tbs olive oil

Toppings: cumin seeds, thinly sliced onions

Preparation

Combine warm water and yeast. Stir in olive oil, cumin seeds, chopped garlic, salt and flour and mix to form a dough. Add more flour if the dough is too sticky.

Transfer the dough to a floured surface and knead for a few minutes in a folding motion until the dough is smooth.

Grease a large bowl with olive oil and plop the dough into it. Roll around a few times to coat the dough in the oil. Cover the bowl with a warm cloth. Place the bowl in a warm spot and let the dough rise for about an hour.

After the rise, punch the dough once and place it on a floured surface and knead gently for a few minutes. Roll out the dough to about 1" thickness.

Place dough on a greased baking sheet. Poke holes all over the surface with your finger.

Brush the top of the dough generously with olive oil. Top with cumin seeds and sliced onions.

Cover with the towel and let rise again for 20 minutes, in a warm spot.

Bake the bread in a preheated 350 degree F oven for about 30-35 minutes or until you see a light brown crust. Check the bread for firmness with a toothpick. Cool for a few minutes before slicing.

Healthy Happy Life, via Tasty Treats

Ingredients

• 2 lb. italian sausage
• 12 small mozzarella balls
• 1 large (28 oz.) can diced tomatoes
• 1 container store bought pesto
• 1/4 cup white wine
• pinch crushed red pepper flakes
• fresh basil (optional)
• 1 lb. whole wheat pasta

Preparation

Divide sausage into 12 parts, wrap it around the cheese balls. Cover a baking sheet with olive oil. Bake meatballs at 350 for 45 minutes (or so) – keep an eye on them, you’re looking for browned but not overcooked. Heat tomatoes w/ pesto, wine, red pepper flakes, heat through and cook gently for a while. Gently blend the whole thing with an immersion blender to break up the big chunks. Optionally top with a little chopped fresh basil. Serve the whole thing with whole wheat pasta. Oven-roasted broccoli is great on the side, as are fresh greens.

Mom

Ingredients

• 3/4 pound fettuccine
• 2 tablespoons butter, divided
• 1/4 cup olive oil
• 8 garlic cloves, peeled, thinly sliced
• 2 tablespoons finely chopped fresh sage
• 1 pound sweet Italian sausages, casings removed
• 1/4 teaspoon dried crushed red pepper (optional)
• 1 cup grated Asiago cheese (about 3 ounces)

Preparation

Meanwhile, melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add garlic slices and sauté until light golden, about 45 seconds. Using slotted spoon, transfer garlic to bowl.

Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and sauté until browned and crisp in spots, breaking up with fork, about 8 minutes.

Drain pasta; add pasta and remaining 1 tablespoon butter to skillet. Using tongs, toss pasta with sausage mixture. Add crushed red pepper, if desired; season to taste with salt and pepper. Transfer pasta to large bowl. Top with crispy garlic and grated Asiago cheese.

Bon Appetit, March 2008

Ingredients

• 1 3-ounce package pancetta (Italian bacon), chopped
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
• 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
• 1 1/2 cups low-salt chicken broth
• 4 tablespoons finely chopped fresh Italian parsley, divided
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons crushed fennel seeds
• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided

Preparation

Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

Bon Appetit, January 2010

Ingredients

• 1 tablespoon olive oil
• 1 pound spicy Italian sausages, casings removed
• 1/2 cup sliced pepperoncini plus 1 cup liquid from jar
• 1/2 cup chopped shallots
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1 24-ounce jar marinara sauce
• 3/4 cup heavy whipping cream
• 1 pound uncooked large shrimp, peeled, deveined
• 8 ounces penne pasta
• 3 tablespoons grated Asiago cheese
• Sliced fresh basil (for garnish)
• Additional grated Asiago cheese

Preparation

Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add pepperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.

Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.

Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate. Transfer to bowl. Sprinkle with basil and additional cheese.

Storie Street Grille, Blowing Rock, NC

Ingredients

• 5 lbs well-marbled pork butt
• 1 cup cold wine (red or white)
• 1 cup chopped fresh parsley
• 5 tsp salt
• 5 garlic cloves, chopped
• 1 tbsp fresh ground pepper
• 1 tsp cayenne
• 5 tbsp fennel seed
• 2 tsp crushed chili peppers
• 5 tbsp paprika
• 1 tsp anise, optional (ground)

Preparation

Cut the pork butt into long, relatively thin strips. Mix with all the remaining ingredients and marinate overnight. Process twice through a meat grinder.

Taken from Emeril Lagasse and Lesley’s Recipes