Recipes

Serves 6

Trofie is a simple rolled flour and water pasta widely seen in the Lingurian cuisine. It’s like Linguaria’s version of Gnocchi. It’s a hand rolled pasta typically served with pesto and because of the extreme labor intensity is generally served in small portions. Trofie is not widely available outside of Italy and is relatively simple to make with just time being the main component. The dish is often served with boiled potatoes and green beans and you will find very few variations to this regions dish. Never fear the beauty of this dish is that the trophies are supposed to look rustic and so don’t sweat too much if yours are not perfect, the key is long thin tubular strips with a little corkscrew shape to them, cooked always aldente!

Ingredients

3 cups flour
2 teaspoons salt
1 cup water
1 cup potatoes, boiled and chopped fine
1 cup green beans, trimmed and cut
Salt
Parmesan cheese, finely grated

Directions

Place the flour down on a flat surface and sprinkle in the salt. Make a well or a volcano shape and pour the water in the center. Using your fingers begin to mix the flour in, making sure to keep the water in the center. Mix until the dough is together, the dough should feel tacky and slightly damp. Knead the dough a few minutes until your fingers can move across it without sticking. Then clean the work surface and re-knead the dough for another 5-8 minutes until it is smooth and elastic; super smooth! Wrap the dough in plastic wrap or in a plastic bag and let stand to rest, refrigerate at least one hour and up to 24 hours.

Shaping the trofie

Get a large baking sheet line with parchment paper and sprinkle with semolina flour. Prepare a clean work surface as well and sprinkle with regular flour. Keep the dough covered in the plastic at all times when not using it. Divide the dough into about 4-6 small balls. Take each ball and roll it out using two hangs into a thick rope about ¹⁄₃ inch thick. Cut that rope into ¼ inch pieces. With each ¼ inch piece, roll it into a longer thinner rope. With each longer thinner rope place it down on the table and roll it into a 2-3 inch long thin strip. Using the back side of your hand and pinky finger (if your thumb is facing straight up and the back of your pinky touching the table) roll in an upside down V shape, starting with the right side roll up starting with the right side of the pasta strip and moving into the center as you roll up to the bottom part of your hand, slowly without lifting the hand, change the position of your hand to start to roll back down through the left side of the pasta strip rolling the pasta as your hand rolls down to the top of your pinky touching the pasta. Repeat this process with all the dough and until you have enough to make a batch.

Cooking the dish

Bring a large pot of water to a boil and place in green beans. Cook for one minute and then slowly add the Trofie. When the Trofie begins to float, about 3 minutes they are done, toss in the cooked potatoes and take off heat. Take out all the goods using a large slotted spoon and place in a large serving bowl. Add a little of the pasta water and spoon in some pesto. (About 1 tablespoon per 1 cup of pasta, 2 for those who like it bold). Mix together the pasta and the pesto until a smooth silky sauce is rolling around the Trofie. Serve with finely grated parmesan.

Serves 6

Ingredients

For spring vegetable minestrone

3 tablespoons olive oil
1 yellow onion, chopped small
3 cloves garlic, chopped fine
6 cups vegetable stock
1 tablespoon fresh thyme, chopped fine
3 carrots, chopped medium
3 celery ribs, chopped medium
5 asparagus stalks, trimmed and cut into ½-inch pieces
1 cup green beans, trimmed and cut into ½-inch pieces
1 cup fresh English peas
1 (15 oz) can cannellini beans, rinsed
1 (15 oz) can diced tomatoes
2 cups arugula leaves, chopped

For the herb pesto

1 cup fresh parsley leaves
2 cups fresh basil leaves
1 clove garlic, chopped
1 teaspoon salt
Juice and zest of 1 lemon
½ cup extra-virgin olive oil

Directions

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more. Add vegetable stock, thyme, carrots, celery, asparagus, and green beans. Season with salt. Increase heat to a simmer and cook until vegetables are almost soft, about 20 minutes. Add peas, beans and tomatoes and cook 10 minutes more. Add arugula and cook just until wilted. Serve soup drizzled with herb pesto.

For the herb pesto

Place all ingredients, except olive oil, in blender. Stream in olive oil while blending and combine.

Ingredients

½ pound green beans, trimmed
½ cup water
¾ cup white vinegar
1 tablespoon horseradish
1 medium tomato, crushed
1 tablespoon salt
1 tablespoon lemon zest

Directions

Bring a large pot of water to a boil and cook green beans until tender or about 3-4 minutes. Place in an ice bath until completely chilled. Drain and set aside. In a bowl whisk together water, vinegar, horseradish, tomato, salt and lemon zest. Add the green beans and place in an airtight container. Refrigerate for about 3 days before serving. Can be kept in the refrigerator for 1-2 months.

Serves 6

INGREDIENTS

For spring vegetable minestrone

3 tablespoons olive oil
1 yellow onion, chopped small
3 cloves garlic, chopped fine
6 cups vegetable stock
1 tablespoon fresh thyme, chopped fine
3 carrots, chopped medium
3 celery ribs, chopped medium
5 asparagus stalks, trimmed and cut into ½-inch pieces
1 cup green beans, trimmed and cut into ½-inch pieces
1 cup fresh English peas
1 (15 oz) can cannellini beans, rined
1 (15 oz) can diced tomatoes
2 cups arugula leaves, chopped

For the herb pesto

1 cup fresh parsley leaves
2 cups fresh basil leaves
1 clove garlic, chopped
1 teaspoon salt
Juice and zest of 1 lemon
½ cup extra-virgin olive oil

DIRECTIONS

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more. Add vegetable stock, carrots, celery, asparagus and green beans. Season with salt. Increase heat to a simmer and cook until vegetables are almost soft, about 20 minutes. Add peas, beans, and tomatoes and cook 10 minutes more. Add arugula and cook just until wilted. Serve soup drizzled with herb pesto.

For the herb pesto

Place all ingredients, except olive oil, in blender. Stream in olive oil while blending and combine.

Serves 6

INGREDIENTS

½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar
½ teaspoon toasted sesame oil
2 teaspoons black soy sauce
1 teaspoon cornstarch
1½ pounds green beans, trimmed
2 tablespoons canola or peanut oil
2 scallions, chopped
2 cloves garlic, chopped fine
1 small chili, sliced thin

DIRECTIONS

Prepare a large bowl with ice and water and set aside. In a small bowl, combine first 7 ingredients to make a sauce, and set aside.

In a large pot, bring 5 cups of water to a boil. Add a handful of salt. Next, add the green beans, and bring back to a boil. Cook, uncovered 5 to 6 minutes or until almost cooked but still crisp.
Drain and shock in bowl of ice and water.

In a large deep skillet or work over high heat, add oil. Add scallions, garlic, and chill; and cook briefly. Add already combined sauce, and bring to a boil, stirring constantly to prevent lumps, until thickened. Return the cooked beans to the pan, and toss lightly to coat with sauce. Serve.

Makes a hearty stew that will feed 6 hungry people

Traditionally this dish was made with llama, vension, or other game, but it is now most commonly made with lamb, goat, or beef.

INGREDIENTS

¼ cup rendered animal fat
3 pounds stew meat, cut into pieces with the bone
½ pound ripe tomatoes, chopped
¼ pound dried aji panca, toasted and ground
2 cups chicha amarilla
2 cups meat stock
3 culantro leaves
Salt
1 pound green beans, cut into pieces

PREPARATION

In a large braising pan over high heat, add animal fat. Reduce the heat to medium-high, and add the stew meat. Cook, browning the meat on all sides. Once the meat is browned, deglaze the pan with the chopped tomatoes, making sure to scrap up any meat from the bottom of the pan. Add the ground aji, and continue to cook until the tomatoes have lost most of their liquid. Deglaze the pan again with the chicha, and lower the flame. Let everything simmer down until the stew is almost dry again. Add the stock, the culantro leaves, and a little salt, and continue to simmer.

Once the sauce has reduced and thickened to the consistency of tomato paste, add the green beans, and adjust the seasoning with a little bit more salt. Cook until the green beans are tender, and serve with boiled chuños and quinoa.

©Recipe Property of Jacques Gautier, Palo Santo

Makes 1 large Paella, Serves 8

Paella Valenciana is essentially the mother to all other forms of paella. Authentic Paella Valenciana is hard to find, but, when you do, you will find it to be as exquisite as paella gets. You can omit the snails in this recipe, but the paella will not be authentic. You can find the snails in cans at most specialty grocery stores.

INGREDIENTS

20 snails
Coarse salt
Spanish olive oil
3-5 cloves garlic, chopped fine
1 yellow onion, chopped
3 chicken thighs, boneless, skinless, chopped
1 can (28 ounces) peeled whole tomatoes
1 teaspoon Spanish smoked paprika
2 cups green beans, trimmed and cut into 1 inch pieces
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
2 cups chicken broth
3 cups water
3 cups Bomba rice (short grain white rice)
A few threads of saffron
2 cups white beans (lima), canned or cooked
Salt and pepper

PREPARATION

Place the snails in a bowl, and sprinkle with coarse salt. Let rest for about 10 minutes. In a paella pan, heat the oil on a medium heat. Add garlic and onions, and sauté until translucent, about 3-4 minutes. Add the chicken, and sauté until chicken is just about cooked through. Add tomatoes, making sure to crush them between your fingers so they break apart, and add paprika. Stir. Add green beans, fresh herbs, chicken broth, and water. Add rice and saffron. Bring to a boil. Season with salt and pepper.

Once the paella is brought to a boil, reduce to low heat, and cook uncovered for about 10-15 minutes, stirring occasionally. Add the beans and snails, and cook another 15 minutes, stirring gently every 5 minutes. Make sure the burner is on low heat and that the liquid is simmering gently. Once the rice is cooked, take off heat and cover. Let stand for 5 minutes before serving.

INGREDIENTS

1 cup green beans (cut into diamonds)
1 cup corn kernels
1 cup diced zucchini
3 cloves garlic, smashed
4 large scallops
Sherry vinegar
Frantoia extra virgin olive oil
¼ cup chopped tarragon
¼ cup chopped basil
Maldon sea salt, to taste

PREPARATION

In separate pans, sauté green beans, corn, and zucchini (each with a smashed clove of garlic).
Put all into a mixing bowl and set aside. Over medium-high heat, sauté scallops until just cooked through.
While scallops are cooking, season vegetables with sherry vinegar and olive oil and finish with the tarragon and basil. Spoon succotash onto plate and place scallops on top. Drizzle with olive oil and finish with sea salt.

© Recipe courtesy of John Adler, franny’s

Serves 1 – 2

INGREDIENTS

8 oz. green beans, washed and ends removed
1 tomato, chopped
½ red onion, chopped fine
3 garlic cloves, chopped fine
2 tablespoons extra virgin olive oil
1 tablespoon fresh basil leaves, chopped
1 tablespoon fresh marjoram, chopped
Salt & pepper

PREPARATION

Preheat oven to 350ËšF degrees

Place green beans, tomato and red onion in medium bowl.  Toss with olive oil, garlic, basil, marjoram, and salt & pepper to taste.  Transfer to prepared foil.

Wrap and bake for 15 minutes.