Black Pepper

I just obtained these two varieties of black peppercorns. The one on the left is described as having the “aroma of pepper, pine, and lemons” with “cooling menthol feeling offset by peppery heat and a bright citrus-like sweetness”. The one on the right is described as having “a sweet taste in the first second only, followed by intensive pungency which does not last, but gives way to a strange sensation of numbness”.

After tasting them both, I decided on a blend of two parts Comet’s Tail to one part Tasmanian. The balance between the two is really nice. It is mind-blowing how much richer and more complex the aromas and flavors are than regular black pepper from the spice shelf at your supermarket.

Fusilli With Clam Sauce

INGREDIENTS

one pound fusilli
five can chopped clams
additional bottled or canned clam juice
one cup dry white wine
three tablespoons chopped parsley
olive oil
salt and pepper
dried thyme
crushed red pepper
parmigiano reggiano
molokai red sea salt
six large garlic cloves, diced

Sautee the garlic, black pepper, thyme, and red pepper until the garlic is toasted golden.

Add the wine and two tablespoons parsley to deglaze, and boil off all the alcohol.

Add four cups of clam juice, bringing up the juice drained from the canned clams to four cups with additional canned or bottled clam juice. Reduce down by about half with vigorous simmering to complete the sauce, salting to taste. While the sauce is reducing, boil the pasta to molto al dente in salty water.

Add the clams, simmer for a few minutes, drain the pasta, add to the sauce, and finish for a minute or two before turning off the heat. Cover and allow to rest for a couple minutes.

Plate the shitte, and garnish with some chopped parsley, grated parmigiano reggiano, and a sprinkle of molokai red sea salt. And don’t bore me with any fucken “you can’t put cheese on pasta with seafood” bullshitte. I’m not interested.

Garganelli With Tomato Sauce And Ricotta

Ingredients

one pound garganelli pasta
one large can crushed san marzano tomatoes
salt and pepper
olive oil
crushed red pepper
dried thyme
half cup diced white onion
three diced garlic cloves
one cup dry white wine
twelve ounces ricotta cheese
two tablespoons chopped flat parsley
pecorino di moliterno for grating on top

Sautee onions with dried thyme, fresh-ground black pepper, and crushed red pepper until starting to get translucent.

Add the garlic and continue to sautee until the onions and garlic are nice and soft.

Deglaze with the white wine and turn up the heat to boil off all the EtOH.

Add the tomatoes, stir well, turn heat to low, and simmer with the lid on, for at least 45 minutes. When the sauce is almost done, boil the pasta in salty water until it is molto al dente, drain, and reserve about one cup of the pasta water.

Add one ladle of pasta water to the sauce and stir well, continuing to simmer for a minute or two.

Add the pasta and chopped parsley to the sauce, stir well, and continue to cook for a minute or two. Then turn off the heat, add the ricotta cheese, and stir well to incorporate. Cover and allow to rest for a minute or two.

Plate and grate!!!!1!11!!!

Veal Marsala With Asparagus Risotto

INGREDIENTS

For veal marsala:

pasture-raised veal scallopinis
flour
eggs
half pound sliced mushrooms
one cup dry marsala wine
one cup veal or chicken stock
half cup diced shallots
one diced garlic clove
olive oil

For risotto:

one cup carnaroli rice
half cup diced onion
three diced garlic cloves
olive oil
one tablespoon chopped flat parsley
one bundle of asparagus
half cup dry white wine
half cup grated parmigiano reggiano
one tablespoon butter
grated pecorino di moliterno for garnish

Cut the top halves of the asparagus into pieces and boil in salty water for a few minutes, until they are to the correct “al dente” doneness. Reserve the boiling water, bring up to one quart total volume, and then throw in the asparagus bottoms and boil again to make a nice asparagus broth. Remove and discard the bottoms, and keep the broth on a low simmer.

Dredge the scallopinis in beaten egg and flour after seasoning with salt and black pepper.

Pan fry the motherfuckers in olive oil, and put aside in a dish (cover with foil).

Sautee the shallots and garlic in the veal pan with some black pepper. Start sauteeing the onions and garlic for the risotto with black pepper at the same time you start sauteeing the shallots and garlic for the marsala sauce. From here on out, you are simultaneously making the marsala sauce and the risotto.

Sautee the mushrooms until they are fully sweated out, but not breaking apart.

When the onions and garlic are translucent and soft (don’t brown them), add the rice and continue to sautee for about four minutes, until the rice starts to smell toasty and is fully coated with oil.

Deglaze with the wine, cook off all the alcohol, and then cook the risotto in the usual way, adding the simmering asparagus broth ladle by ladle, stirring until it incorporates, etc. Salt to taste when it is nearly done, but be careful, as you will be adding more salt from the cheese (and maybe, the butter if you use salted butter).

Deglaze the mushroom pan with the marsala and cook off the alcohol.

Add the veal or chicken stock and continue to reduce. If there is not enough flour left from the scallopinis to thicken the sauce, you can add a little more. Also, salt to taste.

When the risotto is ready (remember to cook it only until it is more al dente than you want to eat, as it will continue to cook after you turn the heat off), turn off the heat, add the butter, cheese, and parsley, and stir well to incorporate.

After you have incorporated the cheese, butter, and parsley, put in the asparagus, stir gently (so you don’t break the asparagus tops), and cover to rest for about five minutes.

Reduce the sauce until it is nice and thick.

EATTE THE SHITTE!!!!!!11!