Entertaining in full bloom
The start of spring is just days away. Aseason for refreshment, spring is a great time to rid your kitchen of tired winter recipes and start anew.
Capture the essence of Italy in your spring celebrations with these signature recipes created by Chef Michael Chiarello.
Start with Michael's first rule of easy entertaining: save time and enhance flavor by beginning with great ingredients like pre-seasoned bread crumbs and high-quality canned tomatoes.
1½ cups heated marinara sauce (from recipe) or other prepared marinara sauce12 ounces uncooked penne or rigatoni pasta (about 4 cups)¼ cup clam juice (preferably unsalted)2 teaspoons mashed chopped anchovies (about 2 fillets)2 teaspoons capers, rinsed, chopped1 tablespoon finely chopped fresh oregano leaves2 tablespoons finely chopped fresh Italian (flat-leaf) parsley1½ teaspoons red wine vinegar1½ teaspoons finely chopped hot chili peppers (oil-packed from Italy) or chili flakes2 tablespoons extra-virgin olive oil½ cup kalamata and picoline olives, pitted, quartered½ cup undrained diced tomatoes (from 28-ounce can)Make marinara sauce (see recipe). Cook and drain pasta as directed on package.Meanwhile, in large bowl, beat 1½ cups marinara sauce and the clam juice with wire whisk until blended. Stir in remaining ingredients.To serve, stir sauce mixture into drained pasta.A rule of thumb for wine pairing: choose something you like. If you're a fan of white wine, the citrus flavors of Sauvignon Blanc make the perfect match for the Puttanesca's pungent olives and capers. For red wine devotees, Sangiovese delivers the perfect amount of acid to balance the dish's distinctive flavors.Makes 4 servings.
18 uncooked jumbo pasta shells2 tablespoons extra-virgin olive oil1 cup uncooked chopped bacon or tasso ham5 large shallots, finely chopped1 clove garlic, finely chopped1 tablespoon plus 1½ teaspoons all-purpose flour1 cup dry white wine or nonalcoholic white wine2 cups whipping cream1 cup shredded fontina cheese (4 ounces)½ cup shredded sharp Cheddar cheese (2 ounces)2 tablespoons grated Parmesan cheese18 medium to large shrimp (about ¾ pound), peeled, deveined2 cups lightly packed spinach leaves¼ teaspoon sea salt or kosher (coarse) salt¼ teaspoon ground white pepperRed pepper sauce to taste½ cup parmesan bread crumbs¼ cup chopped fresh Italian (flat-leaf) parsleyCook pasta shells as directed on package; drain well.Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Add bacon; cook, stirring occasionally, until just crisp. Stir in shallots and garlic; cook 3 to 4 minutes, stirring occasionally, until shallots are translucent.Stir in flour; cook about 5 minutes, stirring constantly, to toast the flour. Stir in wine; continue cooking, stirring occasionally, until almost dry.Stir in whipping cream. Heat to a simmer; cook 5 to 10 minutes, stirring occasionally, until sauce coats the back of a spoon. Remove from heat; stir in cheeses, shrimp and spinach. Gently stir until cheeses are melted, spinach is wilted and shrimp are beginning to turn pink. Stir in salt, white pepper and pepper sauce.Set oven to broil. In a 2-quart casserole, place cooked pasta shells. Add shrimp mixture; gently fold into pasta. Sprinkle with bread crumbs and parsley. Broil with top about 5 inches from heat 2 to 3 minutes or until bread crumbs are toasted.Full-bodied Chardonnay makes the perfect match for the rich flavors of this dish. A good bottle of Sangiovese, with cherry flavors and earthy undertones, can offer an unorthodox, but delectable, pairing as well.Makes 6 servings.
2 tablespoons extra-virgin olive oil½ cup finely chopped onion1 tablespoon chopped fresh Italian (flat-leaf) parsley1 large clove garlic, finely chopped1 can (28 ounces) crushed tomatoes with added puree1 large fresh basil sprig with leaves removed1 teaspoon sea salt or kosher (coarse) saltPinch baking soda or sugar, if desiredIn a 3-quart nonreactive saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until translucent. Stir in parsley and garlic; cook about 30 seconds or until fragrant. Stir in tomatoes, basil stem and salt. Simmer uncovered 20 to 30 minutes, stirring frequently, until thickened.If sauce tastes too acidic, add pinch of baking soda and cook 5 minutes longer. If sauce needs touch of sweetness, add pinch of sugar and cook 5 minutes longer. Remove basil stem.This marinara sauce makes the perfect base for Italian favorites like pastas, lasagna, chicken parmesan and more, and it freezes well. So make your life easy - double the recipe and put half in the freezer.Makes 4 cups of sauce.
