ONE
Bucatini all’Amatriciana
1/4 lb. bacon, chopped
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
Pinch of red pepper flakes
2 cans San Marzano plum tomatoes with juices, crushed by hand (28 oz. each)
Sea salt
1 lb. bucatini pasta
1/3 cup grated Parmesan
In a large heavy pan over medium heat, cook the bacon in the olive oil, stirring often, until golden, about 10 minutes. Add the onion and sauté until tender and golden, about 5 minutes. Add the garlic and red pepper flakes and sauté until the garlic is golden, about 1 minute. Add tomatoes and a pinch of salt, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta cooking water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.
TWO
Stracciatella (Italian Egg Drop Soup)
Grated Parmesan for garnish
6 ounces baby spinach leaves, about 4 cups
2 large eggs, beaten
½ teaspoon salt
6 cups chicken stock
1 15-ounce can Cannellini beans, drained and rinsed
2 Tablespoons olive oil
4 cloves of garlic, thinly sliced
Pinch of red pepper flakes
In a large pot warm the oil over medium heat. Add the garlic and crushed red pepper flakes and sauté until fragrant, but not browned, about 30 seconds.
Add the Cannellini beans, stock and salt. Bring to a boil over high heat and lower to a simmer. Cook partially covered for 10 minutes.
Meanwhile, in a separate bowl, add a couple tablespoons of water or broth to eggs and beat until frothy. Add the egg mixture in a steady stream into the stock, stirring all the while. Stir occasionally until the eggs gather together in small curds, 2 – 3 minutes.
Stir in spinach leaves and cook until wilted.
Serve soup with grated cheese, if desired.
THREE
Chicken Florentine with White Beans
4 6 oz. chicken breast, boneless, skinless
4 teaspoons basil pesto
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoon olive oil
1 cup chicken stock
3/4 cup white beans rinsed and drained
1/4 cup Parmesan cheese, grated
6 cups spinach, fresh
1 clove garlic, minced
Make a 2-inch slit lengthwise along the thick side of each chicken breast, cutting almost to the other side to form a pocket. Stuff each pocket evenly with a teaspoon, or more, of pesto. Press pocket to close. Sprinkle chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Brown breasts 2 - 3 minutes per side, until golden. Reduce heat to medium low. Add stock (add more if needed) and beans, partially cover, and simmer 10 minutes, until chicken is just cooked through.
In a separate skillet, heat a tablespoon olive oil and toss in the spinach. When the spinach is wilted, add the garlic and sauté for another 10 seconds. Salt and pepper to taste.
Stir cheese into beans. Serve chicken, beans and sauce over spinach.
