Posted by Chef Thomas Minchella in Appetizer, Pasta, Side Dishes
on May 29th, 2013 | 0 comments
When my Mom brought me my first taste of homemade risotto I knew this was one of the best culinary delights I would every enjoy! She would make a simple Risotto Milanese, risotto, good Parmesan, butter, and fresh chopped parsley. Risotto is a dish you have to make many times before really understanding how it is made. I do not use a recipe but a guideline of 3/4 cup of Carnaroli or Arborio rice for each person. I find Carnaroli has more starch content which in turn makes for a very creamy risotto.
When making risotto remember that it is the rubbing of the wooden spoon against the rice while...
Posted by Chef Thomas Minchella in Pasta
on Jan 23rd, 2013 | 0 comments
Sometimes I like to make it simple, a little pasta, fresh artichoke, mushrooms, garlic and some fresh herbs. Artichokes are probably my favorite non starchy vegetable. As a child my Mother would purchase an artichoke for myself and one for each of my eight brothers and sisters. She would have me trim them and then simmer in lemon and salted water until the leaves and stems were tender. I would take the leaves and dip in warmed butter with a little garlic and then with my teeth scrape and eat the tender part. I can still feel the warm butter running down my chin and onto my lap.
Posted by Chef Thomas Minchella in Appetizer, Farmers Market, Organic, Pasta, Side Dishes
on Apr 4th, 2011 | 4 comments
During the summer months my Mothers basil would grow like weeds. We always had tons of fresh basil and my mother would make jars and jars of fresh pesto. She would take the time to teach me how to pinch the scented little buds off the top of the plants in order to make the basil grow larger and branch out creating a very large bush. We would pick the large leaves in the early morning and she would have me wash and tear them into the blender. One of my favorite and simple dishes that she would prepare is pasta with pesto, grated cheese and extra virgin olive oil.
Bucatini is a thick...
Posted by Chef Thomas Minchella in Appetizer, Farmers Market, Pasta
on Oct 11th, 2010 | 3 comments
Making the pasta dough.
1. On a hard surface place 2 1/4 cups of all-purpose flour.
2. Make a well in the center and add 3 whole eggs. No need to add salt because you will salt the cooking water.
3. Mix slowly with a fork, using your other hand to keep the pile together.
4. Add 3 teaspoons of whole milk. Mix together with the fork.
5. Start mixing with your hands until a nice ball forms.
6. Sprinkle surface lightly with flour and need for 5-8 minutes.
Rolling the dough.
1. Divide the dough in half. Slowly roll the dough very thin. This will take time. Remember to always...