Linguine with Sardines and Walnuts

Maybe the title of this post should have been The Lonely Sardine.  Believe me, I get it, nobody likes sardines.  At least that’s how my sister feels about the issue.  A few weeks ago, at a family barbeque, I recall her telling one of my cousins not to judge anything based on my tastes since I eat sardines.  That day, there were no fans of the lonely sardine that might have come to my defense.  There must be someone else like me out there somewhere.  Could I be the only one who likes making this little fish the star of my plate?  Alright, so maybe I do enjoy sardines especially the good ones packed in olive oil.  But, you can’t use a cheap mushy disgusting variety then criticize the poor little fish.  They never asked to be packed in mustard or smoked.  If you're going to make this dish, buy a good brand.  For heaven’s sake, even pricey sardines are only about two bucks a can so you might as well splurge.  Oh, and if you do find a couple of oher sardine lovers in your midst you can always increase the amounts in the recipe and make this dish for a crowd. 

Ingredients:

1 can of Sardines (in olive oil)

2 oz Quinoa Linguine

½ small Onion (thinly sliced)

1 clove of Garlic (thinly sliced)

1 Serrano Pepper (thinly sliced)

1 few Tbs Walnuts (Chopped)

Red Pepper Flakes

Parmigiano Reggiano (crumbled the size of your walnuts)

Olive Oil

Salt

Video Tutorial: 

Add about a tablespoon or so of olive oil to a large skillet set it on a medium high burner.  Add the Onion, Garlic and Serrano Pepper to the pan and sauté them for 2-3 minutes or until they just start to brown.  Add the drained Sardines and begin to break them up with your wooden spoon.  Sauté for another minute then push everything to one side of the pan. 

Pour in about one cup of Water and about ¼ tsp of Salt into the empty side of the pan.  Anchovies could work well here in place of the salt.  Place the linguine lengthwise across the center of the pan.  Don’t start stirring them around, rather just use the back of your spoon to gently keep nudged the linguine back and forth to keep them moving as the liquid boils. 

The linguine will need to cook for 7 minutes.  Continue nudging it back and forth to make sure nothing is sticking together.  If at any point the pan becomes too dry looking before the pasta is cooked just simply add a bit more water.  

Once you’ve done this for 5-6 minutes use your spoon to toss the sardine mixture over onto the pasta side of the pan and begin gently stirring everything together until the pasta is cooked to the desired consistency and every strand is nicely coated.

To plate, pile the linguine in the center of your plate, then spoon on the additional the sauce. Sprinkle on the walnuts, the chunks of Parmigiano Reggiano and red pepper flakes.  You could also garnish with parsley and the dish is ready to eat.

Remember if you are Not following a gluten free diet you could just use regular linguine and follow the package instructions.     

Fresh Orecchiette with Chicken Cacciatore

As most parents will attest, some days can be more trying than others.  Gabi, my nine year old sidekick is home for the summer and always looking for excitement.  I’m showered with requests all day long … Can we rearrange my room again? When can we go to Aunt Carla’s swimming pool?  Can we do something fun?  And of course, we have that age old question, what’s for lunch?  Lately she has been requesting what she calls “luxury meals”.  Each time she uses that term “luxury meal” I do all I can to keep from laughing.  These so termed “luxury meals” consist of some type of cooked pasta with a meat and vegetables in a savory sauce.  I’m very happy to oblige these requests, since her so called luxury meals contain a very nutritious mix of ingredients.  Today I suggested that we make some homemade pasta together.  She was so excited.  Ultimately, I had killed two birds with one stone.  In one fantastic dish she’d get her excitment for the day and a luxury meal.  The hour or so that we spent laughing together as we made pasta was priceless.  When a simple activity like this can put a smile onto a little girl’s face, life is good my friends.        

Pasta Ingredients:

1/2 cup Rice Flour   

1/4 cup Potato Starch      

1 tsp Xanthan Gum      

2 large Eggs           

Video Tutorial:

In a medium bowl stir all of the dry ingredients together before adding the eggs.  Now mix everything together.  I tend to use the back of my spoon in a smash and drag type motion along the bottom or sides of the bowl.  If the dough feels particularly stiff I work it with my hands until a smooth supple texture is achieved.  This dough won’t require the usual kneading step since there isn’t any gluten to develop like there would be with regular pasta dough.  Once you have a smooth ball of dough flatten it out then wrap it in plastic wrap, while prep your ingredients for the chicken cacciatore.

Chicken Cacciatore Ingredients:

2 Chicken Breasts (boneless skinless - sliced into 1” pieces)

1 cup Crushed Tomatoes

1 Green Bell Pepper (sliced)

1 small Onion (sliced)

4-5 Mushrooms (sliced)

1 clove of Garlic (sliced) 

1 Serrano Pepper (optional)

¼ cup Red Wine

Salt & Pepper to taste

  

Once you’ve finished prepping the above ingredients continue on with the pasta. 

Dust your table or cutting board with potato or corn starch. Place your dough onto the board then slice ½ inch lengths off the pasta dough. Now cut your ropes of pasta into ½ inch pieces. Take each piece and roll it into a ball then depress the center with your knuckle against your flat palm on the opposite hand then peel it off your knuckle and place it onto a wooden cutting board or cookie sheet dusted with potato or cornstarch.  Don’t worry about perfection here since you’ll want it to look homemade.  Once you’re all finished making the Orechiette, put a large pot of water on to boil and get started with the chicken.    

Add a few tablespoons of olive oil to a skillet set on a medium high heat and sauté the chicken with salt and pepper to taste until the pieces are a light golden brown.  Remove the chicken from the pan.  In the same pan add more olive oil then saute all of the vegetables with more salt and pepper to taste for about five minutes or until the vegetables start to soften and brown slightly.  Add the crushed tomatoes, the wine and optionally a few red pepper flakes.  Add the chicken back to the pan, then cover it and turn down your flame to low.

By now your pasta water should be boiling.  Drop the Orechiette into the water with some salt.  Cook them for 3-4 minutes then drain them and add into the pan with the chicken.  Toss everything together in the pan and you’ll be ready to plate the dish.  If you want you could add some grated cheese, crushed red pepper, and a few ribbons of basil.  Now you're ready to enjoy this dish.

And here's Gabi, with her "luxury meal" plated and photographed her way...