RECIPE MAGIC!

ITALY'S HARVEST PASTAS

Every corner of Italy greets fall differently. In the north, pasta turns golden with squash and sage. In the south, it sharpens with greens, garlic, and heat. These are the dishes made when the fields empty and kitchens fill, honest and regional, built on what the season gives. From Venice’s slow onions to Sardinia’s rustic gnocchetti, each recipe is a portrait of place and of pasta made to hold warmth. Simple to cook, beautiful to eat, this is Italy at its richest and most human, the harvest on a plate.

CAPPELLACCI DI ZUCCA (Emilia-Romagna)

Soft pillows of ravioli meet roasted butternut in this northern Italian fall favourite. In Emilia-Romagna they make cappellacci, large, hat-shaped pastas by hand, filled with squash and nutmeg. Our version uses store-bought cheese ravioli and brings the butternut to the plate in a sauce with crispy sage leaves. 

INGREDIENTS:
1 package fresh cheese ravioli (about 500 g)
2 cups cubed butternut squash
3 tbsp Butter Infused EVOO
2 tbsp EVOO
6 to 8 fresh sage leaves
3/4 tsp salt; freshly ground pepper to taste
Freshly grated Parmesan for serving

Option: Substitute fresh sage leaves with 1 tbsp Mushroom Sage EVOO

DIRECTIONS:
Heat oven to 400°. Place squash on parchment line baking sheet. Pour EVOO, salt and pepper over squash pieces, then toss with hands to cover. Roast for 20 minutes until tender and caramelized. Cook the ravioli according to package directions. Drain, reserve 1/4 cup pasta water, and set aside. In large large skillet, on medium heat Butter EVOO (and Mushroom Sage if using). Add sage leaves and fry until crisp, then remove them. Add the roasted squash to the pan, toss gently, then add the drained ravioli and a spoonful of pasta water. Swirl until glossy. Top with sage leaves and grated Parmesan. Serve immediately.

MALLOREDDUS ALLA CAMPIDANESE (Sardinia) 

A hearty pasta, Malloreddus Alla Campidanese (Sardinian Pasta with Sausage and Tomato) is from Sardinia’s island farms. Malloreddus pasta is small, ridged, rolled shells that hold the tomato and sausage sauce. You can use dried casarecce, gemelli or conchiglie, pastas that give each bite weight and the important grooves. This dish is rustic, fragrant, and meant for feeding a tableful of people.

INGREDIENTS:
1 lb malloreddus pasta (gnocchetti sardi) 
1 tbsp EVOO
2 tbsp Garlic EVOO
450g Italian sausage (4), casings removed
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 large can whole San Marzano tomatoes 
1/2 tsp fennel seeds
1 tsp salt; and freshly ground pepper to taste
Grated Pecorino or Parmesan for serving

Note: If you can’t find malloreddus pasta shape use casarecce, gemelli or conchiglie that a made to catch the sauce.

DIRECTIONS:
Heat both oils in a large skillet over medium heat. Add sausage, breaking it up as it browns. Add onion and cook until soft, then add garlic and fennel and cook for a minute more. Pour in white wine, scraping up any browned bits. Cook until wine has mostly evaporated, then stir in tomatoes, salt and pepper. Simmer for 15 to 20 minutes.
Cook the pasta according to package directions. Drain, reserving 1/2 cup pasta water. Place pasta in sauce with a small amount of pasta water. Toss until coated. Serve hot with grated Pecorino or Parmesan.

ORECCHIETTE CON LE CIME DI RAPA (Puglia)

Southern Italy’s answer to fall comfort food, Orecchiette con le Cime di Rapa balances warmth with a pleasant edge of bitterness. The small ear-shaped pasta cups hold the just garlicky sauce and greens to feel both rustic and refined. 

INGREDIENTS:
1 lb orecchiette pasta
1 large bunch broccoli rabe (rapini) or 1 large bunch kale, stems removed, leaves torn
1/4 cup EVOO
2 tbsp Garlic Infused EVOO + 2 cloves garlic, thinly sliced
1/4 tsp dried chili flakes
1 tsp salt and freshly ground black pepper to taste
Grated Parmesan or Pecorino for serving

DIRECTIONS:
Cook the orecchiette according to package directions. In the last 2 minutes, add the rapini (or kale) to the pot. Reserve 1/2 cup of the cooking water, then drain. In a large skillet, warm the EVOOs on medium. Add sliced garlic and chili flakes; cook gently for 1 minute. Add the pasta greens and salt to the pan with a splash of pasta water. Toss until glossy and evenly coated. Season with salt and pepper, top with cheese, and serve immediately.

BIGOLI IN SALSA (Venice)

A slow, golden tangle of onions and pasta, Bigoli in Salsa is the taste of Venice settling into autumn. The noodles are thick, rough, and made to grip every bit of sweet oniony sauce. It’s humble cooking at its most elegant, the kind of warmth that comes from patience and a wooden spoon.

INGREDIENTS:
1 lb spaghetti or bucatini
3 large yellow onions, peeled, trimmed and finely sliced
3 anchovy fillets (or 1-1/2 tsp anchovy paste, preferred)
1/4 cup EVOO
3/4 tsp salt; freshly ground black pepper to taste

DIRECTIONS:
Cook the pasta until just tender. Reserve 1/2 cup pasta water. While pasta is cooking, heat olive oil on medium heat.  Add onions and cook slowly for 25 to 30 minutes until golden and jammy. Add anchovy paste and stir until it completely combined with onions. Drain pasta, reserving 1/2 cup pasta water. Place pasta in the onion sauce and toss gently to combine. Add pasta water a little at a time to make it silky. Cook for 1 to 2 minutes. Finish with freshly ground pepper. Serve with EVOO on the side for drizzle.