Trofie, Orecchiette, Filei Vaticani, Bottarga and much more - chefshop.com/enews
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In this issue:
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Trofie Pasta
Orrecchiette
Bottarga
Back in Stock
In the News! Click below
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fregula
as featured in Fine Cooking Magazine
glace de poulet
as featured in Bon Appetit
100 year old
as seen in Forbes
easter ham
as seen in Wine Spectator
soy salt
as seen in Food and Wine
1209 york street beans
As featured in Food and Wine Magazine, now in their new bag! Non-GMO and Kosher Certified, these Garbanzos are fresh! From the most recent harvest they are one pretty bean.
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french pate
chestnut honey
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Trofie
the classic homemade shape
We're especially fond of these short, twisty Trofie. Ideally shaped for holding sauce, the trofie are a classic pasta shape from the Ligurian region, along Italy's northwest coastline. There, in the city of Genoa and throughout the region, Trofie is most often served with pungent Genovese basil pesto.
Made from just two ingredients -- hard durum wheat flour and water -- the dough is hand rolled into 2 1/2-inch long pieces that are thick in the middle and thin on the ends. It's one of the few pastas that can be el dente and more all in one piece, because of the tight thickness in the middle of the twist, and the trailing tips.
Serving Ideas:
For an authentic meal, toss trofie and your favorite pesto with small cubes of peeled, boiled potato and tender, young green beans. The pasta should be cooked al dente for optimal texture. Fresh and filled with the fragrance of basil, this dish pairs wonderfully with Basil Olive Oil!
Shop now for Trofie Italian Pasta!
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Orecchiette Del Prete
Pasta made from the thumbprint - little ears!
The pasta maker's thumbprint creates these "little ears", superior ingredients and traditional production methods give them excellent flavor and texture. This classic pasta shape from Puglia is great for your favorite chunky sauces - the indentation traps all the wonderful bits of sauce for an excellent mouthful - and mouthfeel! Great for kids,too.
Shop now for Orecchiette Italian Pasta
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Filei Vaticani
Pasta ideal for homemade macaroni and cheese!
This fun shape hails from southern Italy and is similar to strozzapreti - priest stranglers - but a bit longer. Traditional production methods ensure superior flavor, and Filei Vaticani have a marvelous dense texture, which goes well with tomato-based sauces popular in the region. Filei Vaticani is our favorite variety to use for homemade macaroni and cheese.
Shop now for Filei Vaticani Italian Pasta
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Bottarga!
Once known as the poor man's caviar, bottarga is the salted, pressed and dried roe of gray mullet (muggine) or tuna (tonno). The tradition of harvesting the nutrient-rich sea salt of the tidal marshes, and using it to preserve the abundant local seafood is maintained to this day in Italy, especially in Sicily and Sardinia. And now, fishermen from Sardinia bring the tradition of air-cured tuna and flavorful sea salt to the rest of the world.
Gray mullet bottarga has a famously rich, enticing flavor. Marcella Hazan notes in her book, Marcella Says, "[Bottarga di Muggine] has a penetrating flavor that is like nothing else coming from the Italian pantry, sweetish yet densely briny."
Serving Suggestions:
Bottarga may be shaved, sliced, chopped or grated, and just a little provides a ton of flavor to a whole host of dishes. A very popular dish is Spaghetti con Bottarga, made with grated or finely chopped bottarga, Sicilian olive oil, red pepper flakes and chopped parsley - simple but delicious. Try topping a salad of bitter greens with shaved bottarga, or grate it into your rice congee for a more flavorful breakfast.
Shop now for Bottarga di Muggine!
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Pianogrillo -
a favorite!
Every year.
Ketchup!
With a nice kick of spice, this award winning ketchup is handmade with all natural ingredients, and none of the extra sugar and salt that the commercial brands are loaded with. Rather more like a tomato relish than a thick ketchup, this is a perfect condiment for brightening everything from burgers to potatoes to steak.
Mark, of Hawkshead, has the touch to create unique flavors for even something as common like ketchup. It might be just tomatoes, but this ketchup will add to, not just coat, your next burger.
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| Don't Forget .. and Cooking Classes |
Cooking Classes with Chef Erin - The Mexican Kitchen Class
Come celebrate the leap-year Mexican style! Mexican cooking is full of subtle techniques, savory ingredients you never expected, and combinations of flavors that make your eyes pop... and our taste buds smile. And since the class ends with eating on the dishes we prepared, you'll go home with more than enthusiasm for the delicious cuisine. Recipes include: Tomatillo Salsa, Guacamole de Tocino y Jitomate, Nopales (cactus) Salad, Frijoles Refritos, Carne con Chile Colorado, Helado de Chocolate y Chile Pasilla.
Naturally Smoked Bone-in Heritage Ham! Easter is way Early this year!
Easter is April 8th! Mark it down and order up early! No leftovers! We have to order early to get them in the smoker in time for the holiday.
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| This Weeks Recipes |
Trofie with Pesto alla Genovese Recipe
Pesto and Torfie - a classic Genovese combination.
Ceci Beans Pasta with Rosemary
Chickpea (ceci bean) pasta uses a combination of chickpea flour and wheat flour. Although the pasta needs the wheat flour and gluten to hold it together, the chickpea flour dominates the flavor, and mixes well with the rosemary and garlic, which is chopped and places in the well with the egg.
Pasta con Bottarga
The reality is that most of the pasta sauces are pretty simple, and this recipe is no exception. In Italy, it is more about the quality and fresh flavor of the ingredients. If you start with the right ingredients, the outcome will be great.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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